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125 g - husked Urad Dal
300 g - parboiled Rice
50 g - Rice (soaked for 4 to 5 hrs)
a pinch of Methi seeds (soak along with dal)
1 tsp - Dry yeast
a pinch of Sugar
1/4 tsp - Jeera (dry fry and keep it ready)
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.
Appam with Yeast
Spicy Idli Upma in sesame oil
Crisp Cauliflower Fry
Bhetki Butter Fry