ashwinskitchen.blogspot.com

Chef Rao

1 cup toor dal (yellow lentils). 1/2 tsp turmeric powder. Pressure cook dal with turmeric, hing, and 4 cups of water. After 3 whistles, reduce flame to low heat, and cook for 8 minutes. Now, turn off the heat. In a vessel, pour the dal and some water to dilute it, add salt to taste, and stir well till dal boils. Turn the flame off, add squeeze half a lime and 1 tsp of ghee. 10 cloves of garlic, minced. 1" ginger, grated. 2 large onions, finely chopped. 1 tsp turmeric powder. 1 tbsp coriander powder.

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Chef Rao | ashwinskitchen.blogspot.com Reviews

<META> DESCRIPTION

1 cup toor dal (yellow lentils). 1/2 tsp turmeric powder. Pressure cook dal with turmeric, hing, and 4 cups of water. After 3 whistles, reduce flame to low heat, and cook for 8 minutes. Now, turn off the heat. In a vessel, pour the dal and some water to dilute it, add salt to taste, and stir well till dal boils. Turn the flame off, add squeeze half a lime and 1 tsp of ghee. 10 cloves of garlic, minced. 1 ginger, grated. 2 large onions, finely chopped. 1 tsp turmeric powder. 1 tbsp coriander powder.

<META> KEYWORDS

1 sunday

2 varan dal

3 ingredients

4 pinch of asafoetida

5 salt ghee

6 1/2 a lemon

7 method

8 posted by

9 ashwin rao

10 no comments

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sunday,varan dal,ingredients,pinch of asafoetida,salt ghee,1/2 a lemon,method,posted by,ashwin rao,no comments,labels dal,konkani food,saturday,ghati mutton,2 lbs mutton/lamb,cup grated coconut,10 red chillies,6 cloves,1 piece cinnamon,8 whole peppercorns

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Chef Rao | ashwinskitchen.blogspot.com Reviews

https://ashwinskitchen.blogspot.com

1 cup toor dal (yellow lentils). 1/2 tsp turmeric powder. Pressure cook dal with turmeric, hing, and 4 cups of water. After 3 whistles, reduce flame to low heat, and cook for 8 minutes. Now, turn off the heat. In a vessel, pour the dal and some water to dilute it, add salt to taste, and stir well till dal boils. Turn the flame off, add squeeze half a lime and 1 tsp of ghee. 10 cloves of garlic, minced. 1" ginger, grated. 2 large onions, finely chopped. 1 tsp turmeric powder. 1 tbsp coriander powder.

INTERNAL PAGES

ashwinskitchen.blogspot.com

1

Chef Rao: March 2010

http://ashwinskitchen.blogspot.com/2010_03_01_archive.html

10 cloves of garlic, minced. 1" ginger, grated. 2 large onions, finely chopped. 1 tsp turmeric powder. 1 tbsp coriander powder. 1 tbsp khus-khus/poppy seeds. Roast all the masalas on a. Or non stick frying pan till light brown. Do not burn. Grind all the roasted ingredients in a blender along with the ginger, garlic and salt to make a fine paste. Rub the paste on the pieces of mutton and marinate for an hour or more. Heat oil in a. And fry the onions slowly till soft and brown. 2 lbs of mutton. Now add t...

2

Chef Rao: Cucumber Kochholi

http://ashwinskitchen.blogspot.com/2010/03/cucumber-kochholi.html

1 large cucumber, finely chopped. 1 tsp mustard seeds. A pinch of asafoetida. A small ball of tamarind paste. A handful of peanuts, powdered. Grind the coconut, green chillies, and tamarind to a fine paste. Heat oil in a pan. Add mustard seeds, when they start popping, add curry leaves and asafoetida. Mix 1 and 2. above with the cucumber. Add the powdered peanuts and salt to it, and mix well. Subscribe to: Post Comments (Atom). Chef Rao's Fan Box. View my complete profile.

3

Chef Rao: Varan Dal

http://ashwinskitchen.blogspot.com/2010/04/varan-dal.html

1 cup toor dal (yellow lentils). 1/2 tsp turmeric powder. Pressure cook dal with turmeric, hing, and 4 cups of water. After 3 whistles, reduce flame to low heat, and cook for 8 minutes. Now, turn off the heat. In a vessel, pour the dal and some water to dilute it, add salt to taste, and stir well till dal boils. Turn the flame off, add squeeze half a lime and 1 tsp of ghee. Subscribe to: Post Comments (Atom). Chef Rao's Fan Box. View my complete profile.

4

Chef Rao: Vada Pav

http://ashwinskitchen.blogspot.com/2010/03/vada-pav.html

3 potatoes, boiled. 1 tsp turmeric powder. 1 tsp mustard seeds. A pinch of asafoetida. 1 tsp lemon juice. A small bunch of coriander leaves, finely chopped. 2 cups chickpea/gram flour (besan). 2 tsp red chilly powder. Mash the boiled potatoes and keep aside. Grind ginger and green chillies to form a paste. Heat 2 tbsp of oil in a pan. Add mustard seeds. When they splutter, add asafoetida, 1/2. Tsp cumin seeds, 1 tsp red chilly powder, turmeric powder, green chilly-ginger paste and mix well.

5

Chef Rao: January 2010

http://ashwinskitchen.blogspot.com/2010_01_01_archive.html

A little history about the dish's origin. Anglo-Indian Cuisine is a unusual blend of tastes. It is mostly prepared using English spices such as Pepper, bay leaves, cloves, nutmeg, cinnamon, etc. Indian condiments such as chilies, cumin, coriander, turmeric, ginger, garlic etc, are also added in moderation. Yogurt and milk are also used in certain preparations to offset extra pungency. 1 lb mutton or lamb cut into medium size pieces. 2 big onions sliced. 8 to 10 curry leaves. 4 red chilies broken into bits.

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1 cup toor dal (yellow lentils). 1/2 tsp turmeric powder. Pressure cook dal with turmeric, hing, and 4 cups of water. After 3 whistles, reduce flame to low heat, and cook for 8 minutes. Now, turn off the heat. In a vessel, pour the dal and some water to dilute it, add salt to taste, and stir well till dal boils. Turn the flame off, add squeeze half a lime and 1 tsp of ghee. 10 cloves of garlic, minced. 1" ginger, grated. 2 large onions, finely chopped. 1 tsp turmeric powder. 1 tbsp coriander powder.

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