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Curd-500gms, Chicken - 1kg, Fenugreek seeds (methi) - 1 tsp, Garlic (lahsun) - 3 tsp, Ginger (adrak) paste - 1 tsp, Green chilli (mirchi) paste - 1 tsp, salt to taste, Sugar to taste, oil
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.
Spicy Tapioca with Chicken Curry
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