- College of Three Ravens Feast Recipes - of Chris P. Adler
- Feb 16, 2013 1 teaspoon sugar. 1/4 cup water, cold. 1 teaspoon butter, softened.
- Cool as a cucumber!
- For SEASONING: Coconut oil, a few curry leaves, a tsp of mustard seeds, a tsp of urad dal and a pinch of asofeotida. Method Cut the vegetables into small squarish pieces, not too big, not too small. Cook it in tamarind water, add a little turmeric.
- Anna Parabrahma: Spicy Narali Bhat - JFI for Coconut
- Jan 5, 2007 pinch of asofeotida salt to taste. Later in a pressure pan add the oil splutter the mustard seeds add the asofeotida stir.
Asofeotida is described in multiple online sources, as addition to our editors' articles, see section below for printable documents, Asofeotida books and related discussion.
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