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1 cup - fresh grated Coconut
1/2 cup - fresh ginger, peeled and chopped
1/4 tsp - salt
1 cup - fresh thick curds
1 pinch - Mustard Seeds
1 tsp - oil
1 tbsp - freshly chopped Coriander leaves
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.
Brinjal Thair Bhaji
Inji curry (ginger curry)
Restaurant Style Green Peas Masala
Chicken Pulao (Hyderabadi Style)
Punjabi Mutton Curry