Take the pulp out of the mangoes and blend in a blender with sugar to taste and a little bit of salt. 2. Now take a plastic sheet and spread the pulp on to it. You can do the same if you want a spicy ...
Importers follow mango seasons from country to country. The chief exporters of thick-skinned mangoes are Puerto Rico, Mexico, Israel, South Africa and Peru. Everyone has their favourite type of ...
Fried papad pieces are cooked in a gravy of flavourful masalas and curd. Make this papad ki sabzi for lunch or dinner. Heat the oil, fry the papad and keep aside. 2. In a wok, heat the ghee and saute ...
Seated on the ground floor of an old building near the white marble Badi Masjid in Bandra West, Nanda Anand Asande carefully empties her satchel of papad. Keeping the damaged pieces in the ...