Taste Of Rajasthan (E-Book)
Barcode : 9788176760089E
SKU : 9788176760089-EBOOK
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The use of degi mirch or Kashmiri mirch, which is not very hot, gives better colour. Mangodis are very extensively used in Rajasthani cuisine. They are small, grape sized moong dal wadis. They are much smaller than the Punjabi wadis. Amchoor powder is also used a lot for giving the dishes their sour taste.
| Author | Harveen Choudhary |
| Binding | E-book |
| Pages | 103 |
| Manufacturer | Snab Publishers |
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