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A new herb for your culinary experiments

Methi – Rava Dosa In recent posts, I have been extolling the tastiness of methi leaves/methi plants (fenugreek leaves/plants) in preparing various vegetarian dishes.  Examples are here and here.  I am now proposing a new culinary experiment with methi leaves/plants,

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Posted in Staples, Vegetables

Altering the dough for puris

In “A Short Course in Culinary Experiments,” was mentioned that chappathis and puris could be made with the same dough. This will result in puris that are soft, crispy, and puffy. If you consume the puris within a short time

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Posted in Staples

Culinary experiments with cracked wheat (fada)

Fada, a substitute for semolina This grain product, fada (cracked wheat), was not described in A Short Course in Culinary Experiments.  In the book, preparations using wheat flour were done either with atta or with semolina (also called, rava or

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Posted in Materials List, Staples
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