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Posted by Sagi Akhila at 1:24 PM. Tamarind (imli) , soaked. A pinch of asafoetida (hing). Salt according to the taste. Corn flour-to make dry(qs). Oil for shallow frying. The above mentioned masalas amount can be increased or decreased according to the taste). Soak the dried peas overnight. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft. Simmer for 10 minutes and keep aside. 1 Boil and peel the potato and keep aside. For Katta meeta chutney.

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Essence-de-life | essence-de-life.blogspot.com Reviews
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Posted by Sagi Akhila at 1:24 PM. Tamarind (imli) , soaked. A pinch of asafoetida (hing). Salt according to the taste. Corn flour-to make dry(qs). Oil for shallow frying. The above mentioned masalas amount can be increased or decreased according to the taste). Soak the dried peas overnight. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft. Simmer for 10 minutes and keep aside. 1 Boil and peel the potato and keep aside. For Katta meeta chutney.
<META>
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1 essence de life
2 ragda patties
3 3 comments
4 ingredients
5 for ragda filling
6 dried white peas
7 turmeric powder
8 chilli powder
9 garam masala
10 1 tbsp
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essence de life,ragda patties,3 comments,ingredients,for ragda filling,dried white peas,turmeric powder,chilli powder,garam masala,1 tbsp,salt to taste,for the tempering,for ragda,mustard seeds,2 tbsp,or patties,8 beans,4 potatoes,2 tbsp chat masala,corn
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Essence-de-life | essence-de-life.blogspot.com Reviews

https://essence-de-life.blogspot.com

Posted by Sagi Akhila at 1:24 PM. Tamarind (imli) , soaked. A pinch of asafoetida (hing). Salt according to the taste. Corn flour-to make dry(qs). Oil for shallow frying. The above mentioned masalas amount can be increased or decreased according to the taste). Soak the dried peas overnight. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft. Simmer for 10 minutes and keep aside. 1 Boil and peel the potato and keep aside. For Katta meeta chutney.

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Essence-de-life: October 2010

http://essence-de-life.blogspot.com/2010_10_01_archive.html

Posted by Smitha at 1:26 PM. Lamb chops wooo mouth watering, this is the recipe which I got from shirish's cousin , very simple but very tasty! Lamb has a high nutritional value and is an especially good source of easily absorbed zinc and iron. Lamb shoulder chops 2. Ginger garlic paste 1 tsp. Red chili powder 2 tsp. Salt 1/2 tsp (according to taste). Kasuri methi 1/2 tsp(Optional). Lemon Juice - 1tsp. 1Pre-heat the oven to 425 degree . 5 After the chops are cooked switch of the oven and enjoy. The chops...

2

Essence-de-life: Corn/Maize Fry

http://essence-de-life.blogspot.com/2011/01/cornmaize-fry.html

Posted by Smitha at 6:57 PM. Corn fry now this is a Jhat pat snack version.When you are hungry and want to munch on something light then this is the best.Best part is its healthy. Since heat rapidly converts the sugar in corn to starch, it is very important to choose corn that is displayed in a cool place. If shopping for corn in the supermarket, make sure it is refrigerated. 1Corn for Cardiovascular Health:. With Thiamin (Vitamin B1):. Corn - 2 Cups (fresh/frozen). Cumin Seeds - 1/4 Tsp. Green Chili - 1.

3

Essence-de-life: February 2011

http://essence-de-life.blogspot.com/2011_02_01_archive.html

Chikudu Ginjala Annam/Lilva beans Rice. Posted by Smitha at 4:30 PM. Rice(Basmathi/Sona masoori)- 2 cups. Lilva Beans - 1 cup. Onion - 1 small(finely chopped length wise). Green Chillies - 2(sliced length wise). Jeera/Cumin/Sajeera - 1/4 tsp. Cinnamon stick - 1/2 inch. Bay Leaf - 1. Cilantro - 1/4 cup finely chopped. Spring Onion - finely chopped(optional). Methi - finely chopped (optional). Ginger garlic paste - 1 tsp. Garam masala - 1/4 tsp(add according to taste). Salt - to taste. Links to this post.

4

Essence-de-life: January 2011

http://essence-de-life.blogspot.com/2011_01_01_archive.html

Kobbari Perugu Pachadi/Coconut Raita. Posted by Smitha at 12:23 PM. Kobbari Perugu Pachadi tastes delicious with upma,we often see this combination served for break fast in weddings.Last weekend, we wanted to have something light for dinner so prepared mixed veggie upma with this pachadi.I called up athamma and she shared this delicious recipe.It tasted heavenly. This recipe serves 2-3 people.Preparation time 10 min. Fresh/Frozen Coconut - 2tsp(Add according to taste). Yogurt/Curd - 2 Cups. Garela pulusu...

5

Essence-de-life: December 2010

http://essence-de-life.blogspot.com/2010_12_01_archive.html

Posted by Smitha at 11:28 PM. Gulab jamun a popular Indian sweet and undoubtedly has countless fans.I'm not sweet toothed but still wanted to make this yummy dessert and it turned out delicious.I'm glad that finally after a month of procrastination I finally got time to post this recipe. Gulab Jam Mix - 1/2 packet(makes 15 -20 jamun's). Oil - To fry. 1Mix gulab jam mix and milk to make a smooth dough(do not knead hard as you do for roti) and leave it aside for 15min. Hosted by Priya and Aipi. Aloo Methi ...

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Shobha's Food Mazaa: TAGGED

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FOOD FOOD Channel ( with Chef Rakesh Sethi). NAMES OF VEGETABLES ( English / Hindi ). Oops I logged in to post my new recipe and what do I see! Our dear blogger friend Kavita has tagged me. I have a questionnaire here to be answered. Now the recipe can wait until then. I have been interacting with Kavita closely in the recent past (thanks to blogging) and we seem to be having lot of common interests. She has had the opportunity to live. Do visit and I am sure you will love her delicious recipes. My grand...

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Posted by Sagi Akhila at 1:24 PM. Tamarind (imli) , soaked. A pinch of asafoetida (hing). Salt according to the taste. Corn flour-to make dry(qs). Oil for shallow frying. The above mentioned masalas amount can be increased or decreased according to the taste). Soak the dried peas overnight. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft. Simmer for 10 minutes and keep aside. 1 Boil and peel the potato and keep aside. For Katta meeta chutney.

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