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Manchi Ruchi

Monday, October 5, 2009. Powders and other south indian delicacies. Cumin seeds – 1 TSP. Coriander seeds – 1TSP. Pepper seeds – ¼ TSP. Mustard seeds – 1TSP. Red Chillies – 5. Fry them all coarsely and grind them into fine powder. Red Chillies – ¾. Coriander seeds – 3 TSP. Chana dal – ½ TSP. Toor dal – 1 TSP. Urad dal – ¼ TSP. Mustard seeds – ½ TSP. Cumin seeds – ¼ TSP. Fenugreek seeds – ¼ TSP. Pepper seeds – ½ TSP. Grind them all into a fine powder. Cloves – 100g. Dalchini – 2 or 3. Boil 1 cup chana dal.

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Manchi Ruchi | manchiruchi.blogspot.com Reviews
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Monday, October 5, 2009. Powders and other south indian delicacies. Cumin seeds – 1 TSP. Coriander seeds – 1TSP. Pepper seeds – ¼ TSP. Mustard seeds – 1TSP. Red Chillies – 5. Fry them all coarsely and grind them into fine powder. Red Chillies – ¾. Coriander seeds – 3 TSP. Chana dal – ½ TSP. Toor dal – 1 TSP. Urad dal – ¼ TSP. Mustard seeds – ½ TSP. Cumin seeds – ¼ TSP. Fenugreek seeds – ¼ TSP. Pepper seeds – ½ TSP. Grind them all into a fine powder. Cloves – 100g. Dalchini – 2 or 3. Boil 1 cup chana dal.
<META>
KEYWORDS
1 manchi ruchi
2 kannada rasam powder
3 ingredients
4 preparation
5 madras rasam powder
6 bisi bela powder
7 cardamom 25g
8 tamarind
9 dry coconut powder
10 kannada kutu
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manchi ruchi,kannada rasam powder,ingredients,preparation,madras rasam powder,bisi bela powder,cardamom 25g,tamarind,dry coconut powder,kannada kutu,garnish with cilantro,drumstick curry,mysore rasam,kutu,sambar,drum sticks 2,ladies finger 2,sambar powder
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Manchi Ruchi | manchiruchi.blogspot.com Reviews

https://manchiruchi.blogspot.com

Monday, October 5, 2009. Powders and other south indian delicacies. Cumin seeds – 1 TSP. Coriander seeds – 1TSP. Pepper seeds – ¼ TSP. Mustard seeds – 1TSP. Red Chillies – 5. Fry them all coarsely and grind them into fine powder. Red Chillies – ¾. Coriander seeds – 3 TSP. Chana dal – ½ TSP. Toor dal – 1 TSP. Urad dal – ¼ TSP. Mustard seeds – ½ TSP. Cumin seeds – ¼ TSP. Fenugreek seeds – ¼ TSP. Pepper seeds – ½ TSP. Grind them all into a fine powder. Cloves – 100g. Dalchini – 2 or 3. Boil 1 cup chana dal.

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manchiruchi.blogspot.com manchiruchi.blogspot.com
1

Manchi Ruchi: April 2009

http://manchiruchi.blogspot.com/2009_04_01_archive.html

Wednesday, April 22, 2009. Chanadal (split garbanzo) – 1 Glass(Soak all the dals and rice in water for at least 5 hrs.). Moong dal (green gram dal)– 1 Glass . Toor dal (yellow lentil) – 1 Glass . Rice – ½ Glass . Urad dal (black gram) – 1 Glass . Ginger – 2 Pieces. Finely chopped ( optional). Oil – 1 Cup. Turmeric Powder – ¼ TSP. 1     . Prepare batter by grinding all the dals including rice. 2     . At the time of grinding, add sufficient salt, turmeric powder, ginger and green chillies. Mix wheat flour...

2

Manchi Ruchi: Chutney Corner

http://manchiruchi.blogspot.com/2009/10/chutney-corner.html

Sunday, October 4, 2009. Oil -2 TSP; cilantro -1 Bunch. For seasoning: Red Chillies -2, urad dal (black gram) – 1TSP mustard seeds – ½ TSP , Asafoetidia – Pinch, Tamarind Juice thick-1 TSP. Take 2 TSP oil and fry red chillies, urad dal, mustard seeds and keep them aside. In the remaining oil fry onions and green chilles. Grind fried onions green chillies, tamarind Juice, asafetida, seasoning stutt tamarind in to a thick Paste , to add sutticient salt. Finally garnish with finely chopped cilantro. Grind 5...

3

Manchi Ruchi: October 2009

http://manchiruchi.blogspot.com/2009_10_01_archive.html

Monday, October 5, 2009. Powders and other south indian delicacies. Cumin seeds – 1 TSP. Coriander seeds – 1TSP. Pepper seeds – ¼ TSP. Mustard seeds – 1TSP. Red Chillies – 5. Fry them all coarsely and grind them into fine powder. Red Chillies – ¾. Coriander seeds – 3 TSP. Chana dal – ½ TSP. Toor dal – 1 TSP. Urad dal – ¼ TSP. Mustard seeds – ½ TSP. Cumin seeds – ¼ TSP. Fenugreek seeds – ¼ TSP. Pepper seeds – ½ TSP. Grind them all into a fine powder. Cloves – 100g. Dalchini – 2 or 3. Boil 1 cup chana dal.

4

Manchi Ruchi: Pindi Vantalu (Sweets)

http://manchiruchi.blogspot.com/2009/10/pindi-vantalu-sweets.html

Sunday, October 4, 2009. In 1 ½ glass water melt 1 ½ glass Jaggery ,. To it add some grated coconut, 1 TSP oil, Elaichi powder, 1 ½ glass rice flour and boil. All the contents for 10mins. Let the contents cool for sometime. Then make them into small discs on a plastic cover. Fry all of them in ½ kg oil. For 1 cup Rice add 3 cups water and 1 cup Jaggery and boil the contents in a cooker. Take out hot add some Elaichi powder and 1 TSP ghee. Rice – 1 Glass ( Soak it in water for 4-5hrs). Milk – 1/2 ltr.

5

Manchi Ruchi: Kooralu (Vegetable curries)

http://manchiruchi.blogspot.com/2009/10/kooralu-vegetable-curries.html

Sunday, October 4, 2009. Cut ½ kg eggplants, dip in water. Heat 4 TSP oil in a Kadai add eggplants, add sufficient salt and cover it with a lid. Stir gently in the middle of boiling remove the lid. Now fry them on a high flame, so that it does not turn into paste. Finally add jeera powder, red chilly powder, pinch of Asafoetida, mix it well and switch off the stove. Take one big eggplant, cool it for sometime, remove the skin. Mash the baked eggplant. Boil it for 2 or 3mins and switch off the stove.

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Manchi Ruchi

Monday, October 5, 2009. Powders and other south indian delicacies. Cumin seeds – 1 TSP. Coriander seeds – 1TSP. Pepper seeds – ¼ TSP. Mustard seeds – 1TSP. Red Chillies – 5. Fry them all coarsely and grind them into fine powder. Red Chillies – ¾. Coriander seeds – 3 TSP. Chana dal – ½ TSP. Toor dal – 1 TSP. Urad dal – ¼ TSP. Mustard seeds – ½ TSP. Cumin seeds – ¼ TSP. Fenugreek seeds – ¼ TSP. Pepper seeds – ½ TSP. Grind them all into a fine powder. Cloves – 100g. Dalchini – 2 or 3. Boil 1 cup chana dal.

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