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Amgele-Khaana

Publish by Divya Shanbhag. Maida/All purpose flour-1 cup. Cup (If you like more sweet you can add bit more also). Cook gram dal in cooker with weight for about 20 min(3 siti's). Take Heavy bottomed pan ,Add gram dal ,jaggery and cardamom into it . Stir it continuously on medium flam . First Jaggery melts, then it start gets solidify. When it is hard enough to grind . Switch off the flame. Take the dough out of the grinder, and form small balls out of it. The dough should be bit softer than chapati dough.

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Amgele-Khaana | amgele-khaana.blogspot.com Reviews
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Publish by Divya Shanbhag. Maida/All purpose flour-1 cup. Cup (If you like more sweet you can add bit more also). Cook gram dal in cooker with weight for about 20 min(3 siti's). Take Heavy bottomed pan ,Add gram dal ,jaggery and cardamom into it . Stir it continuously on medium flam . First Jaggery melts, then it start gets solidify. When it is hard enough to grind . Switch off the flame. Take the dough out of the grinder, and form small balls out of it. The dough should be bit softer than chapati dough.
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Amgele-Khaana | amgele-khaana.blogspot.com Reviews

https://amgele-khaana.blogspot.com

Publish by Divya Shanbhag. Maida/All purpose flour-1 cup. Cup (If you like more sweet you can add bit more also). Cook gram dal in cooker with weight for about 20 min(3 siti's). Take Heavy bottomed pan ,Add gram dal ,jaggery and cardamom into it . Stir it continuously on medium flam . First Jaggery melts, then it start gets solidify. When it is hard enough to grind . Switch off the flame. Take the dough out of the grinder, and form small balls out of it. The dough should be bit softer than chapati dough.

INTERNAL PAGES

amgele-khaana.blogspot.com amgele-khaana.blogspot.com
1

Amgele-Khaana: Hatvan / Rando [ aka post-partum chyawanprash]

http://amgele-khaana.blogspot.com/2012/02/hatvan-rando-aka-post-partum.html

Hatvan / Rando [ aka post-partum chyawanprash]. Publish by Divya Shanbhag. Is a famous traditional. Recipe which is given to postpartum mother (aka बाळांती ) along with ghee, to regain the energy and strengthen the bones. It tastes like. Even normal people [including men :)] can have one spoon of Hatvan daily with ghee. For 500 gm of hatvan you need. Dry ginger/सूंठी -250 gm. Poppy seeds/खस्खासो -100 gm. Withania somnifera/अश्वगंधा -50 gm. Small Caltrops/नेगीळ मुल्ळू -25 gm. मायफळ /Oak gall-(I. Dry all t...

2

Amgele-Khaana: Besan Bura Ladoo

http://amgele-khaana.blogspot.com/2011/10/besan-bura-ladoo.html

Publish by Divya Shanbhag. This Ladoo is very nutritious, tasty and healthy. This laddu is more crispier compared to other typical besan Ladoos, due to the use of bura shakkar for making of these. Ingredients (will make 12-15 laddoos). Gram flour [चन्या पीठ] 1 cup. Sugar [शाक्कर] 1. Water [उदका] 1 cup. य्याला]. Ghee (तुपा)1/2 cup. Cloves [लवंगा] 4-5. The process of making besan bura ladoos is in two steps : Making bhura sugar and then forming Ladoos of it. 65279; . The sugar is then fine grained. Allow...

3

Amgele-Khaana: Post-natal Food

http://amgele-khaana.blogspot.com/p/post-natal-food.html

In India, postpartum/ post natal food and drinks are given much importance. In konkani, post-partum woman is called as "balanti " (बाळंती). In this page, I would like to mention the traditional post-natal foods and drinks followed in typical Konkani households. Some sweets and drinks are really help full for women , to ensure sufficient lactation, strengthening of the bones, and help reinvigorate and revitalize the mothers to experience a successful joy of motherhood. Other ladoos : Rava laddo. Posu is m...

4

Amgele-Khaana: Kala Masala

http://amgele-khaana.blogspot.com/2011/11/kala-masala.html

Publish by Divya Shanbhag. Is the one-spice-fits -all "masala" which is used in Maharastrian food.We use this in most of the "bhajees" . Kala masala has a long shelf-life as well. The materials and preparation are given below:. Coriander seeds (कोथिंबीर)-200 gm. Coriander seeds in Konkani Kotambari. Clove (लवंग )-25 gm. Clove in Konkani Lavang. Cinnamon (दालचिन)-25 gm. Cinnamon in Konkani Dalchini. Poppy seed (खसखस )-25 gm. Poppy seed in Konkani Kasakasa. Fennel seed (बडीशेप )-25 gm. 171; Newer Post.

5

Amgele-Khaana: Metti payasu / Fenugreek seed porridge

http://amgele-khaana.blogspot.com/2012/03/metti-payasu-fenugreek-seed-porridge.html

Metti payasu / Fenugreek seed porridge. Publish by Divya Shanbhag. Fenugreek porridge is considered to be very good for lactation. It is mainly given after 11th day of postpartum period. Overnight preparation is required. Fenugreek seeds/Metti : half cup. Shredded coconut- one cup. Jaggery or sugar- quarter cup. Water - 2 cups. Soak fenugreek seed in water a day before. Once cooled down (3-4 minutes), remove the vessel from pressure cooker. When it starts boiling, add jaggery or sugar and boil once again.

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Amgele-Khaana

Publish by Divya Shanbhag. Maida/All purpose flour-1 cup. Cup (If you like more sweet you can add bit more also). Cook gram dal in cooker with weight for about 20 min(3 siti's). Take Heavy bottomed pan ,Add gram dal ,jaggery and cardamom into it . Stir it continuously on medium flam . First Jaggery melts, then it start gets solidify. When it is hard enough to grind . Switch off the flame. Take the dough out of the grinder, and form small balls out of it. The dough should be bit softer than chapati dough.

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