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Dhanashree's Recipes - The Flavours & Aromas Of Cuisines

Dhanashrees Recipes - The Flavours and Aromas Of Cuisines. 9679;๋•∂нαηαѕняєє●๋•. Panagam, a traditional drink from Tamil Nadu. Jaggery - 1 cup. Sonth (Dry Ginger / Chukku) - 1 teaspoon. Limejuice - 1 teaspoon. Cardamom powder - 1 teaspoon. Black Pepper - 2 pinches. Salt - 1 pinch. Grate the jaggery and dissolve it in the said amount of water and place it on the stove over lowest flame. Slowly add the Dry Ginger powder which is called Sonth in hindi and Chukku in Tamil to it. Serve chilled or warm. I am D...

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Dhanashree's Recipes - The Flavours & Aromas Of Cuisines | dhanashrees-recipes.blogspot.com Reviews

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Dhanashrees Recipes - The Flavours and Aromas Of Cuisines. 9679;๋•∂нαηαѕняєє●๋•. Panagam, a traditional drink from Tamil Nadu. Jaggery - 1 cup. Sonth (Dry Ginger / Chukku) - 1 teaspoon. Limejuice - 1 teaspoon. Cardamom powder - 1 teaspoon. Black Pepper - 2 pinches. Salt - 1 pinch. Grate the jaggery and dissolve it in the said amount of water and place it on the stove over lowest flame. Slowly add the Dry Ginger powder which is called Sonth in hindi and Chukku in Tamil to it. Serve chilled or warm. I am D...

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Dhanashree's Recipes - The Flavours & Aromas Of Cuisines | dhanashrees-recipes.blogspot.com Reviews

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Dhanashrees Recipes - The Flavours and Aromas Of Cuisines. 9679;๋•∂нαηαѕняєє●๋•. Panagam, a traditional drink from Tamil Nadu. Jaggery - 1 cup. Sonth (Dry Ginger / Chukku) - 1 teaspoon. Limejuice - 1 teaspoon. Cardamom powder - 1 teaspoon. Black Pepper - 2 pinches. Salt - 1 pinch. Grate the jaggery and dissolve it in the said amount of water and place it on the stove over lowest flame. Slowly add the Dry Ginger powder which is called Sonth in hindi and Chukku in Tamil to it. Serve chilled or warm. I am D...

INTERNAL PAGES

dhanashrees-recipes.blogspot.com

1

Dhanashree's Recipes - The Flavours & Aromas Of Cuisines: November 2010

http://dhanashrees-recipes.blogspot.com/2010_11_01_archive.html

Dhanashrees Recipes - The Flavours and Aromas Of Cuisines. 9679;๋•∂нαηαѕняєє●๋•. Avial , A kerala cuisine. As such even seasonal vegetables like unripe mangoes and others can also be used for avial and if you can't make it out with many vegetables, then use only those which you prefer like you can make a avial out of yam only, or just carrots and potatoes etc. Yam - 1 cup sliced into 1and1/2 inch length. Cucumber- 1 cup sclied into 1 and 1/2 inch length. Potatoes - 1 cup sliced similarly. Check it after ...

2

Dhanashree's Recipes - The Flavours & Aromas Of Cuisines: May 2010

http://dhanashrees-recipes.blogspot.com/2010_05_01_archive.html

Dhanashrees Recipes - The Flavours and Aromas Of Cuisines. Instant Mango Pickle (Manga Uruga) - South Indian Style. 9679;๋•∂нαηαѕняєє●๋•. But some pickles can be prepared instantly and also can be served instantly . My mom taught me this instant manga uruga (uraga means pickles - A tamil word) and she usually prepares this every summer for me. I love this pickles, it is not only easy to prepare but also can be prepared quickly without much ingredients and can be served in a hour. Raw Mangoes - 2. Once th...

3

Dhanashree's Recipes - The Flavours & Aromas Of Cuisines: October 2011

http://dhanashrees-recipes.blogspot.com/2011_10_01_archive.html

Dhanashrees Recipes - The Flavours and Aromas Of Cuisines. 9679;๋•∂нαηαѕняєє●๋•. Panagam, a traditional drink from Tamil Nadu. Jaggery - 1 cup. Sonth (Dry Ginger / Chukku) - 1 teaspoon. Limejuice - 1 teaspoon. Cardamom powder - 1 teaspoon. Black Pepper - 2 pinches. Salt - 1 pinch. Grate the jaggery and dissolve it in the said amount of water and place it on the stove over lowest flame. Slowly add the Dry Ginger powder which is called Sonth in hindi and Chukku in Tamil to it. Serve chilled or warm. I am D...

4

Dhanashree's Recipes - The Flavours & Aromas Of Cuisines: June 2010

http://dhanashrees-recipes.blogspot.com/2010_06_01_archive.html

Dhanashrees Recipes - The Flavours and Aromas Of Cuisines. 9679;๋•∂нαηαѕняєє●๋•. I have been blogging less these days and i am sorry for that. Blogging really takes much time and these days due to alma mater, am not able to get time for blog. Well, I will definately look to it that i take time off for blogging henceforth. I had clicked and cooked plenty of new recipes and want to post them but unfortunately I failed to do so. In case, you have a big garden at your residence better plant them since they g...

5

Dhanashree's Recipes - The Flavours & Aromas Of Cuisines: January 2011

http://dhanashrees-recipes.blogspot.com/2011_01_01_archive.html

Dhanashrees Recipes - The Flavours and Aromas Of Cuisines. Finger Chips (French Fries). 9679;๋•∂нαηαѕняєє●๋•. Here goes the method to prepare finger chips. Cooking Oil ( For deep frying). Red chilly powder - 1/2 teaspoon. Salt - to taste. Ice water - 2 glasses ( to dip the potatoes). Zip Lock Bag - 1 nos. Take the Potatoes and wash them nicely. Peel the outer brown skin and keep aside. Cut the Potatoes in long strips. After storing them for sufficient time, remove them out. Fry the potatoes well. Onc...

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Dhanashree's Recipes - The Flavours & Aromas Of Cuisines

Dhanashrees Recipes - The Flavours and Aromas Of Cuisines. 9679;๋•∂нαηαѕняєє●๋•. Panagam, a traditional drink from Tamil Nadu. Jaggery - 1 cup. Sonth (Dry Ginger / Chukku) - 1 teaspoon. Limejuice - 1 teaspoon. Cardamom powder - 1 teaspoon. Black Pepper - 2 pinches. Salt - 1 pinch. Grate the jaggery and dissolve it in the said amount of water and place it on the stove over lowest flame. Slowly add the Dry Ginger powder which is called Sonth in hindi and Chukku in Tamil to it. Serve chilled or warm. I am D...

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