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THE FLAVOUR OF INDIA

THE FLAVOUR OF INDIA. SHUKLAM BARADHARAM VISHNUM,. GAJAANANAMAHARNISAM; ANAEKA DANTHAM BHAKTHAANAAM. Here I might add an entry whenever I make an update to my web site. Where appropriate, I'll include a link to the change. For example:. 11/1/01 - Added new photos to Vacation Album page. Please get in touch with any comments or reactions to my site.

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THE FLAVOUR OF INDIA | vimalamallik.tripod.com Reviews
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THE FLAVOUR OF INDIA. SHUKLAM BARADHARAM VISHNUM,. GAJAANANAMAHARNISAM; ANAEKA DANTHAM BHAKTHAANAAM. Here I might add an entry whenever I make an update to my web site. Where appropriate, I'll include a link to the change. For example:. 11/1/01 - Added new photos to Vacation Album page. Please get in touch with any comments or reactions to my site.
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7 recipes with lentils
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THE FLAVOUR OF INDIA | vimalamallik.tripod.com Reviews

https://vimalamallik.tripod.com

THE FLAVOUR OF INDIA. SHUKLAM BARADHARAM VISHNUM,. GAJAANANAMAHARNISAM; ANAEKA DANTHAM BHAKTHAANAAM. Here I might add an entry whenever I make an update to my web site. Where appropriate, I'll include a link to the change. For example:. 11/1/01 - Added new photos to Vacation Album page. Please get in touch with any comments or reactions to my site.

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1

THE FLAVOUR OF INDIA

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THE FLAVOUR OF INDIA. SHUKLAM BARADHARAM VISHNUM,. GAJAANANAMAHARNISAM; ANAEKA DANTHAM BHAKTHAANAAM. Here I might add an entry whenever I make an update to my web site. Where appropriate, I'll include a link to the change. For example:. 11/1/01 - Added new photos to Vacation Album page. Please get in touch with any comments or reactions to my site.

2

CURRYS/FRIES/GRAVIES

http://vimalamallik.tripod.com/id28.html

THE FLAVOUR OF INDIA. 2)Aloo dum or dum aloo. Lime juice-2tsp(or according to your taste). Tempering:mustards,cummin,urad dal,channadal,red chilli(broken). Boil water&cook plantain with peel until they become softer. Add curry leaves&lemon juice to it.grind greenchillie,ginger coarsely. Take another thick bottomed mowl,heat the oil for tempering . Use ingredients for tempering,. After done,add plantain mixture&chilli paste,let it cook for 3 to 4 min .on low flame until curry smells good. Cumin seeds 1 tsp.

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CONTRIBUTE YOUR RECIPE

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THE FLAVOUR OF INDIA. Title of the recipe. Please write each line separately,no numbers.

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GUEST BOOK

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THE FLAVOUR OF INDIA. Where do you come from? How could you know this site? Rams 19992000@yahoo.co.in. Thu Oct 28 22:08:51 EDT 2004. Hello andi Vimala Garu. I would like to have a taste of your food. Thu Oct 28 10:10:43 EDT 2004. Hello attha i will show this site to janani, then i can give you a proper feedback. Mr Rishi Koyalkar,17,oct2004. Mon Oct 18 02:56:22 EDT 2004. I wil try some of your potato items now on wards. Mr Rama Rao Saripalli. Mon Oct 18 02:52:34 EDT 2004. Mon Oct 18 02:48:27 EDT 2004.

5

SWEETS&DESSERTS

http://vimalamallik.tripod.com/id14.html

THE FLAVOUR OF INDIA. Fresh lemon juice 1tsp. Thick sour curd 4tbsp. Ghee oil for deep frying. Heat ghee,keep aside. Mix baking powder,soda into the flour,mix well. Beat yoghurt,melted ghee,sugar,lemon juice to a fine cream. Run the food processor, mixing above two mixtures until the mixture is thoroughly mixed. Make it as a ball and keep in a polythine cover.Tie it. Keep it in the refregerator for 15 min. Meanwhile make 2 threads sugar syrup. Roll them into a big discs. Make a dent in the centre. Make w...

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THE FLAVOUR OF INDIA. SHUKLAM BARADHARAM VISHNUM,. GAJAANANAMAHARNISAM; ANAEKA DANTHAM BHAKTHAANAAM. Here I might add an entry whenever I make an update to my web site. Where appropriate, I'll include a link to the change. For example:. 11/1/01 - Added new photos to Vacation Album page. Please get in touch with any comments or reactions to my site.

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