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  • Powders & Essentials
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Introduction to Ayurvedic Cooking
Kashaya – Coriander & Cumin
Kashaya – with six spices
Ghee
Bonda (Bajji)
Upma
Pongal
Bisi-Bele Bāth
Vegetable Bāth
chuchu gojju
Coriander Leaf Vānghī Bāth
Lemon Rice
Pepper Tambuli
Kootu
Toor Dāl Rasam
Moong Dāl Sambar with Green Beans
Pepper Rasam
Cosamberi
Carrot Raytha
Buttermilk
Akki Rotti (Rice Rotti)
Green Gram Tovve (Split Moong Dāl)
Dosa
Carrot Palya
Green Bean Palya
Chapati
Ginger Coconut Chutney
Carrot Halva
Semolina Pāyasam (Ravā Pāyasam)
Kaseri Bāth (Sweet Upma)
Moong Dāl Juice (Green Gram Juice)