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Introduction to Ayurvedic Cooking
Introduction to Ayurvedic Cooking
Ghee
Ghee
Kaṣāya - Coriander & Cumin
Kaṣāya – Coriander & Cumin
Immune Building Kaṣāya
Immune Building Kaṣāya
Six Spice Kaṣāya
Six Spice Kaṣāya
Bonda (Bajji)
Bonda (Bajji)
Upma
Upma
Pongal
Pongal
Bisi-bele bāth
Bisi-bele bāth
Vegetable Bāth
Vegetable Bāth
Chuchu Gojju
Chuchu Gojju
Coriander Leaf Vānghī Bāth
Coriander Leaf Vānghī Bāth
Pepper Tambuli
Pepper Tambuli
Lemon Rice (Chitrānna)
Lemon Rice (Chitrānna)
Kootu
Kootu
Toor Dāl Rasam
Toor Dāl Rasam
Moong Dāl Sambar with Green Beans
Moong Dāl Sambar with Green Beans
Pepper Rasam
Pepper Rasam
Cosamberi
Cosamberi
Carrot Raita
Carrot Raita
Buttermilk
Buttermilk
Akki Rotti (Rice Rotti)
Akki Rotti (Rice Rotti)
Green Gram Tovve (Split Moong Dāl)
Green Gram Tovve (Split Moong Dāl)
Dosa
Dosa
Carrot Palya
Carrot Palya
Green Bean Palya
Green Bean Palya
Chapati
Chapati
Ginger Coconut Chutney
Ginger Coconut Chutney
Carrot Halva
Carrot Halva
Semolina Pāyasam (Rava Pāyasam)
Semolina Pāyasam (Rava Pāyasam)
Kaseri Bāth (Sweet Upma)
Kaseri Bāth (Sweet Upma)
Moong Dāl Juice (Green Gram Juice)
Moong Dāl Juice (Green Gram Juice)