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Taste Of Rajasthan (E-Book)
SKU
9788176760089-EBOOK
Special Price
INR 44.00
Regular Price
INR 89.00
In stock
Dal batti churma - the ingeniously devised cuisine, truly unravels the magic of Rajasthan! Batti, the Rajasthani form of bread is first steamed, then roasted and finally dipped in some hot ghee at the time of serving.
Taste Of Rajasthan (Hardcopy Also Available)
Categories: E-Books, Cookery Books - English (Vegetarian)
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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 |
|---|---|
| ISBN | 9788176760089E |
| Binding | E-book |
| Pages | 103 |
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