sinfulcurry.com

Sinful Curry

Fresh herbs and spices always. This golden brown super thin crisp crêpe roasted to perfection in ghee and served right off the flame with mouth watering coconut chutneys is probably the most simple dosa of all and my favorite. So, obviously it goes first in my list of recipes. 3 cups idli /parboiled rice (if you don’t have it go ahead and use raw rice). 1 cup urad dal(skinned black gram). 1 tsp fenugreek (methi) seeds. 2 tbsp channa dal. 1 tbsp mung dal. Ghee for roasting the crepe. Mix the batter well.

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Sinful Curry | sinfulcurry.com Reviews

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Fresh herbs and spices always. This golden brown super thin crisp crêpe roasted to perfection in ghee and served right off the flame with mouth watering coconut chutneys is probably the most simple dosa of all and my favorite. So, obviously it goes first in my list of recipes. 3 cups idli /parboiled rice (if you don’t have it go ahead and use raw rice). 1 cup urad dal(skinned black gram). 1 tsp fenugreek (methi) seeds. 2 tbsp channa dal. 1 tbsp mung dal. Ghee for roasting the crepe. Mix the batter well.

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Sinful Curry | sinfulcurry.com Reviews

https://sinfulcurry.com

Fresh herbs and spices always. This golden brown super thin crisp crêpe roasted to perfection in ghee and served right off the flame with mouth watering coconut chutneys is probably the most simple dosa of all and my favorite. So, obviously it goes first in my list of recipes. 3 cups idli /parboiled rice (if you don’t have it go ahead and use raw rice). 1 cup urad dal(skinned black gram). 1 tsp fenugreek (methi) seeds. 2 tbsp channa dal. 1 tbsp mung dal. Ghee for roasting the crepe. Mix the batter well.

INTERNAL PAGES

sinfulcurry.com

1

April « 2011 « Sinful Curry

http://www.sinfulcurry.com/2011/04

Fresh herbs and spices always. Archive for April, 2011. April 22nd – Happy Birthday Papa. The heart monitor beeped steadily. The morning nurse gently tapped the half full IV bag as she checked in on my Father. She nodded and left the room. The room reeked of disinfectant. I hesitantly looked at Mom, my forehead shrunk into a frown. So? He looks ok, right? Why did you wake me up? I said shifting on my feet, my discomfort made obvious. Mom shrugged. Ok? What do I do now? Ghee Roast Plain Dosa. This gluten ...

2

March « 2011 « Sinful Curry

http://www.sinfulcurry.com/2011/03

Fresh herbs and spices always. Archive for March, 2011. Vegetable Biryani Chettinad Style. Known to be the spiciest and the most aromatic cuisine of India, the Chettinad cuisine is one of my favorites. I’ve spent many glorious evenings in Chennai wiping away plates of Biryani and sucking on spicy succulent crab meat while my totally. Pork Fry Coorgi Style. Pork Curryâ Coorgi Style. This pork fry recipe fromÂ coorg uses kanchampuli (thick black extract from kudampulli. 1Â large onion finely sliced. Ingred...

3

May « 2010 « Sinful Curry

http://www.sinfulcurry.com/2010/05

Fresh herbs and spices always. Archive for May, 2010. When Sophie Became My Best Friend. Having spewed all these praises, would it surprise you if I said, she used to be my sworn enemy while growing up? So, how did she transform from the antagonist in my life, to a person I need to speak to or speak about every single day? I Love you, Sophie. Happy Birthday! Simple Biryani with Whole Spices. The kitchen at Sophie’s is always open round the clock! Bangalore Style Carrot Sandwiches. Bakeries found in every...

4

February « 2010 « Sinful Curry

http://www.sinfulcurry.com/2010/02

Fresh herbs and spices always. Archive for February, 2010. Laquo; Older Entries. Kerala Beef Fry / Erachi Olathiyathu. If I were to pull out an old shoe, shove it in a preheated oven at 350 degree, bake it for an hour and serve it for dinner, my husband R, would take the first bite, look around, find a bottle of Tabasco, empty the bottle on top of the leather, wipe his plate clean and then exclaim,. Baby, you out did yourself again! Like this for personal gains. But of course I did! Yes, these are the ti...

5

June « 2010 « Sinful Curry

http://www.sinfulcurry.com/2010/06

Fresh herbs and spices always. Archive for June, 2010. Sorry to digress, I started off about friends, right? Recently, thanks again to my dear friend, the Internet, we found(solely goes to my credit) each other and met up after 20 long years. And like all good friendships can, we picked up from were we had last left off. Twenty years is a long time my friend, but when it comes to food, I still might steal your lunch. Stuffed Ridge Gourd Masala. Lauki And Sooji Parathas. None of the pictures of the food I...

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Sinful Curry

Fresh herbs and spices always. This golden brown super thin crisp crêpe roasted to perfection in ghee and served right off the flame with mouth watering coconut chutneys is probably the most simple dosa of all and my favorite. So, obviously it goes first in my list of recipes. 3 cups idli /parboiled rice (if you don’t have it go ahead and use raw rice). 1 cup urad dal(skinned black gram). 1 tsp fenugreek (methi) seeds. 2 tbsp channa dal. 1 tbsp mung dal. Ghee for roasting the crepe. Mix the batter well.

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June 21, 2010 at 7:58 am ( Indian. I’m back. 2 months of pure fun, being pampered and spoilt by family and friends over in a blink of an eye. Oh well I guess, such is life. Everything comes with an end. I just need to learn to treasure the moments and hold on to the lingering memories. But before I get all sappy and bore you with the –. How lost and homesick I feel right now. I have a few more delightful recipes and pictures of the food back home that I’d been overfed with in the last couple of months.

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