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Wednesday, March 26, 2008. Rawa Masala Dosa - Indian Crepes with a Potato Filling. This is a vegetarian main dish and is South Indian in origin. Hing or asafetida is essential to South Indian cooking. 1 cup Sooji (Semolina or Rawa). 1 cup rice flour. 1/2 teaspoon chili powder. 1 teaspoon mustard seeds. 1 teaspoon cumin seeds. 10-15 curry leaves (see note below). 2-3 green chilies chopped. 1/2 teaspoon hing (asafetida - see note). 1/2 cup finely chopped coriander (cilantro) leaves. 1 onion finely chopped.

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Wednesday, March 26, 2008. Rawa Masala Dosa - Indian Crepes with a Potato Filling. This is a vegetarian main dish and is South Indian in origin. Hing or asafetida is essential to South Indian cooking. 1 cup Sooji (Semolina or Rawa). 1 cup rice flour. 1/2 teaspoon chili powder. 1 teaspoon mustard seeds. 1 teaspoon cumin seeds. 10-15 curry leaves (see note below). 2-3 green chilies chopped. 1/2 teaspoon hing (asafetida - see note). 1/2 cup finely chopped coriander (cilantro) leaves. 1 onion finely chopped.

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1 indianfood com

2 rawa masala dosa

3 1/2 cup flour

4 1 cup yogurt

5 1 cup oil

6 salt to taste

7 method

8 posted by

9 maria ali

10 no comments

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indianfood com,rawa masala dosa,1/2 cup flour,1 cup yogurt,1 cup oil,salt to taste,method,posted by,maria ali,no comments,ghee,ghee samneh,basic indian pakoras,basic pakoras,1 onion chopped,1 potato chopped,6 spoons yogurt,3 teaspoons salt,chicken pakoras

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indianfood.com | indianfoodcom.blogspot.com Reviews

https://indianfoodcom.blogspot.com

Wednesday, March 26, 2008. Rawa Masala Dosa - Indian Crepes with a Potato Filling. This is a vegetarian main dish and is South Indian in origin. Hing or asafetida is essential to South Indian cooking. 1 cup Sooji (Semolina or Rawa). 1 cup rice flour. 1/2 teaspoon chili powder. 1 teaspoon mustard seeds. 1 teaspoon cumin seeds. 10-15 curry leaves (see note below). 2-3 green chilies chopped. 1/2 teaspoon hing (asafetida - see note). 1/2 cup finely chopped coriander (cilantro) leaves. 1 onion finely chopped.

INTERNAL PAGES

indianfoodcom.blogspot.com

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indianfood.com: Basic indian pakoras

http://indianfoodcom.blogspot.com/2008/03/basic-indian-pakoras.html

Wednesday, March 26, 2008. 1/2 kg (1 to 1/2 cups) oil for deep frying. 1/2 kg (1 pound) gram flour. 4 teaspoons red chili powder. 2 teaspoons whole coriander. 2 green chilies, fresh (chopped). 2 teaspoons chopped coriander leaves. 1 teaspoon chopped mint leaves. Some water for making paste. Serves: 6 as a snack. Subscribe to: Post Comments (Atom). Wheat used in arabian dishes. View my complete profile.

2

indianfood.com: CHICKEN PAKORAS..

http://indianfoodcom.blogspot.com/2008/03/chicken-pakoras.html

Wednesday, March 26, 2008. 1 kg (2 pounds) small boneless chicken cubes. 1 tablespoon red pepper powder. 1/2 cup lemon juice or squeeze 2 whole lemons. 1/2 teaspoon ground cumin powder. 1 teaspoon garlic paste. 1/2 teaspoon ginger paste. 2 cups gram flour. 1 teaspoon salt,. 1/2 teaspoon red pepper powder,. 1/2 teaspoon ground cumin. 1/2 teaspoon baking soda. Chicken: Mix well and allow to marinate for about an hour. Frying the pakoras: Add the chicken to the batter and mix well. View my complete profile.

3

indianfood.com: Masala Chai..

http://indianfoodcom.blogspot.com/2008/03/masala-chai.html

Wednesday, March 26, 2008. Masala Chai (with variations). 1/3 water to 2/3 milk. 1 teaspoon of tea leaves for each cup measure (plus a bit extra). 1 cardamom pod per measure split. Enough sugar to make it as sweet as you like it. A pinch of Chai masala (available ready in all stores) per measure. The other method is to let the water/spice mixture boil and add the tea after removing from heat. Cover allow tea to brew for a few minutes then add milk and sugar. Subscribe to: Post Comments (Atom).

4

indianfood.com: wheat used in arabian dishes

http://indianfoodcom.blogspot.com/2008/03/wheat-used-in-arabian-dishes.html

Wednesday, March 26, 2008. Wheat used in arabian dishes. Wheat in Saudi Cooking. Wheat is one of the most common cereals used throughout the world and a good source of energy. With its essential coating of bran, vitamins and minerals, it is an excellent health-building food. Subscribe to: Post Comments (Atom). Wheat used in arabian dishes. View my complete profile.

5

indianfood.com: Ghee

http://indianfoodcom.blogspot.com/2008/03/ghee.html

Wednesday, March 26, 2008. Ghee is the classic shortening of India and the Middle East. Simple to make and it keeps forever. In the Middle East it is called samneh. When the solids are removed from butte, it keeps longer even in the hot climate of India and the Middle East. 1 pound 450 g) unsalted butter. Subscribe to: Post Comments (Atom). Wheat used in arabian dishes. View my complete profile.

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Wednesday, March 26, 2008. Rawa Masala Dosa - Indian Crepes with a Potato Filling. This is a vegetarian main dish and is South Indian in origin. Hing or asafetida is essential to South Indian cooking. 1 cup Sooji (Semolina or Rawa). 1 cup rice flour. 1/2 teaspoon chili powder. 1 teaspoon mustard seeds. 1 teaspoon cumin seeds. 10-15 curry leaves (see note below). 2-3 green chilies chopped. 1/2 teaspoon hing (asafetida - see note). 1/2 cup finely chopped coriander (cilantro) leaves. 1 onion finely chopped.

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