Hi Ashna, needed little tip... Hi, I am Kavita Senthil. posting a thread for the very first time, though have been a member of IndusLadies right from its start. Can you pl tell me how to make Amla Murraba with honey. I stay in Chennai and my friend from Delhi had bought it for me some time back and found it very effective in protecting & strengthening the body's defence system. want to try making it at home.... regards, Kavita Senthil
Kalonji!! Hi Ashna: Can you please tell me where to use kalonji and whats the benefit from that? I would also like to have an authentic Dhal makahni recipe Looking forward to your recipes. Thanks Seetha
Black onion seeds - kalonji Nigella sativa or Black onion seeds, kalonji are tiny, drop shaped seeds of a small herb plant. Their dusty jet black colour and earthy, distinct onion flavour is an essential part to Panch Poran, a Bengali spice mixture. Its crunchy texture is sprinkled over soft tandoor-baked breads, such as naan, as is done in Northern India. Its therapeutic powers include: cleansing of toxins in the blood, helping to stimulate the liver, and used as a paste to clear skin blemishes. I will soon posting the recipe of Daal makhani. Regards, Ashna
small doubt... Hi Ashna, Great job...i have a small doubt. Can u tell me what Senda namak in English??? That salt is used in food for fast( vrat foods) i hope u can clear my doubt.
Sanchal???? Hi Ashna, Is it the same sanchal we used for panipuri.. Sanchal is known as rock salt .. Is sanchal and sendha namak same????
get well soon Ashna, Sorry to read that u had health probs- do get well soon and post more wonderful stuff. cheers Vidya
