Roast raw rice and grated coconut in a dry pan till golden brown, taking care not to burn. Let it cool and grind down into a coarse powder…
Read MoreMy first time with said noodle was in college (granted, I was kind of a late bloomer). When I asked my friends about their first experiences, some confessed that they’d gone home to it after a first date or left parties early for it. Others boasted they’d had three sessions in one night...
Read MoreTo prepare the zucchini, cut off the stalks. Carefully hollow out the zucchini from the stalk end by pushing and rotating the manqara* into the flesh until you have a generous cavity around 0.5 cm thick...
Read MoreBest served with: puri, roti or paratha, rice, or bread...
Read MoreMy rendition of one served in Seattle...
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