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gastronomy recipes typical elaboration & prepation methods history festivities special features production consumption regional production variety garlics gastronomy recipes typical elaboration & prepation methods history festivities special features production consumption regional production variety onions...
drain it and pressure cook in cups of water with a pinch of salt. this makes the rajma and dal soft. xstep / step take a kadhai on medium flame, then heat the oil and add some cumin seeds.once the cumin seeds crackle you can add half ginger-garlic paste and stir for sometime. then you can add some onions...
add a spoonful ghee before kneading the dough. knead the ingredients well in to a thick, pliable dough and keep aside for a few minutes. step meanwhile, heat ghee and oil in a pan over moderate flame. once the oil is sufficiently hot, add the cumin seeds and fry them for few seconds. once done, add onions...
coriander and saute for a - minutes. add curd and saute for another - minutes. add three cups of water and bring to a boil. step to this, add the blended wheat and mix well while adding a little ghee as you go. let it simmer and cook slowly for at least half an hour. step serve hot, garnished with fried onions...