INGREDIENTS
100 gms mash mellon
50 gms curd
2 tsp. gram flour
1 tsp.ginger chilli paste
2 tsp.suva/Dill bhaji.
SEASONING
Ghee
Cumin
Bay leaves
Red chillies
Clove
Curry leaves
METHOD
Mash the mash melon and add curd, gram flour, ginger chilli, dill vegetable, salt, sugar and boil.
KICHIDI
100 GMS barley
50 gms. Corn
10 gms fenugreek seeds
Ghee, turmeric and salt
SEASONING
Fenugreek vegetable
Cumin seed
Bay leaf
Red chillies
METHOD
Boil barley, corn, fenugreek seeds with turmeric, salt. Remove and add seasoning.
CONTACT
NEETI UDYAN BHANSALI
12, JAL VIHAR SOCIETY,
BEHIND SHANTIVAN SOCIETY,
AHMEDABAD
PHONE: 8401809850/9998288454
Nutrition values – Mashmelon dill leaves kadhi and barley, corn and fenugreek seed
Cultural information – Mashmelon dill leaves kadhi and barley, corn and fenugreek seed