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Kitchen Experiments

Friday, August 8, 2014. Well this is something that I got inspired from Konkani 'sase? Or sasme' - but I just tweaked for our taste. Ripe Mango:1 (over ripe or very soft works best here). Green Chilies - according to your taste. Slit them. Curry leaves - few. Mustard seeds black - 1 teaspoon. Coconut oil - 2 teaspoons ( if you not like coconut oil use whatever you like but this adds a distinct flavor). Step 1: Peel the ripe mango and mush it up. Mix and serve with roti, rice and dal, or with any appetizer.

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Kitchen Experiments | thayarsamayal.blogspot.com Reviews
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Friday, August 8, 2014. Well this is something that I got inspired from Konkani 'sase? Or sasme' - but I just tweaked for our taste. Ripe Mango:1 (over ripe or very soft works best here). Green Chilies - according to your taste. Slit them. Curry leaves - few. Mustard seeds black - 1 teaspoon. Coconut oil - 2 teaspoons ( if you not like coconut oil use whatever you like but this adds a distinct flavor). Step 1: Peel the ripe mango and mush it up. Mix and serve with roti, rice and dal, or with any appetizer.
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2 ripe mango chutney
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Kitchen Experiments | thayarsamayal.blogspot.com Reviews

https://thayarsamayal.blogspot.com

Friday, August 8, 2014. Well this is something that I got inspired from Konkani 'sase? Or sasme' - but I just tweaked for our taste. Ripe Mango:1 (over ripe or very soft works best here). Green Chilies - according to your taste. Slit them. Curry leaves - few. Mustard seeds black - 1 teaspoon. Coconut oil - 2 teaspoons ( if you not like coconut oil use whatever you like but this adds a distinct flavor). Step 1: Peel the ripe mango and mush it up. Mix and serve with roti, rice and dal, or with any appetizer.

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thayarsamayal.blogspot.com thayarsamayal.blogspot.com
1

Kitchen Experiments: 08/06/14

http://thayarsamayal.blogspot.com/2014_08_06_archive.html

Wednesday, August 6, 2014. Tulsi or Tulasi Podi (Holy Basil Powder). In South India from where I come we use different types of lentil based powder as a base for rice and then have it with yogurt and a veggie a complete meal and comes in handy for week nights when you do not want to add more dishes or if you want something quick and flavorful. 2 bunches of tulsi (Holy Basil) well washed and spun. Remove the leaves from the stem. Throw the stem or use them to make infused water. Channa Dal - 2 teaspoon.

2

Kitchen Experiments: 09/14/10

http://thayarsamayal.blogspot.com/2010_09_14_archive.html

Tuesday, September 14, 2010. The tasty and easy recipe. Loved at my house with white rice but I like it with roti /paratha. I am diabetic so always try to reduce carb intake and one way to do this is by sprouting the dried legumes or beans that use in your cooking. This kala chana recipe tastes best if you use ghee for tempering /seasoning. Kala Chana - 1cup (sprouted). Garlic - 3 cloves or more if you like it garlicky. Red Chilli - 2 teaspoon. Jeera seeds - 1 teaspoon. Ghee - 1 table spoons. Very popula...

3

Kitchen Experiments: 07/30/14

http://thayarsamayal.blogspot.com/2014_07_30_archive.html

Wednesday, July 30, 2014. Yam Curry - South Indian Style. I am not a great fan of yams or sweet potatoes. The other at Sangeeta Sunnyvale the chef got us the special sweet potatoes curry. I totally flipped after tasting it so decided to make it for dinner today. Yams and Sweet Potatoes - 3 nos. Grated coconut (I used frozen). Tamrind paste - 1 tsp. Ginger - finely chopped. Green chilli - according to your taste. Curry leaves - couple. Step 1: Boil the yams in pressure cooker / pan for 1 whistle. Farmers ...

4

Kitchen Experiments: Red, Orange and White Sabji (Beetroot, Carrot and Aloo)

http://thayarsamayal.blogspot.com/2010/09/red-orange-and-white-sabji-beetroot.html

Saturday, September 25, 2010. Red, Orange and White Sabji (Beetroot, Carrot and Aloo). Well maybe it is a flag of some country:) This sabji used to be made by my periamma and she would always make only this sabji whenever we visited her but I love it so never complained. Now it is a favorite at my house. Beetroot - 2 no. Carrot - 2 no. Aloo - 1 or 2 no (depending on how aloo you want to eat. I added only one to this recipe). Jeera seeds - 1 tbl spoon. Turmeric powder - a pinch. How to make it:. Tulsi or ...

5

Kitchen Experiments: 02/22/11

http://thayarsamayal.blogspot.com/2011_02_22_archive.html

Tuesday, February 22, 2011. Sarso Ka Saag (Mustard leaves). Very popular Punjabi dish eaten with makkai (corn) ki roti or paratha. Every time I make this my husband hated this dish and would never eat it. But finally my bhabi Tinni came to my rescue and she gave me the recipe which is easy to make and tastes like heaven. Of course my 48 year old baby loves it now. Sarso Ka Saag and Makkai Ki Roti. Saag (a combo of mustard, spinach and fenugreek leaves) - each one bunch. Ginger and garlic paste - 2 tbls.

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Kitchen Experiments

Friday, August 8, 2014. Well this is something that I got inspired from Konkani 'sase? Or sasme' - but I just tweaked for our taste. Ripe Mango:1 (over ripe or very soft works best here). Green Chilies - according to your taste. Slit them. Curry leaves - few. Mustard seeds black - 1 teaspoon. Coconut oil - 2 teaspoons ( if you not like coconut oil use whatever you like but this adds a distinct flavor). Step 1: Peel the ripe mango and mush it up. Mix and serve with roti, rice and dal, or with any appetizer.

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