Hello, please find recipe link in the description with measurements.

@@KonkaniFoodRecipesI already checked but there’s no link in the description

Was at the bottom of the description. Have moved it to top of the description. Recipes are always on my website www.konkanifoodrecipes.com

By all means please do it. I make them too. You’ll know why this recipe if you try it. Whole another level it is.

Use a washed broomstick kaddi/coconut leaf petiole or curry leaves twig or make small bamboo stick pieces using a knife

So many varieties, any reason why you ask Sneha?

Benedict for 1 coconut you might take 1 minute once you've mastered the skill. Until you master it you might be a little slow.

Thank you Priya, thank you for taking the time to write to me too.

So glad to hear from you Namita. ❤ Thank you for taking the time to write.

♥

You're most welcome

I don’t know.

@@KonkaniFoodRecipes Thank you for your immediate response..

Mashinga sang means Drumstick...shevgyacha shenga

Koie he hotel location?

Yes it is

Noted. Please find recipe link in the description.

You can use rice flour. Added a tablespoon of pan pole peet.

Please find link to the recipe on my blog in the description.

From 2:06 minutes you can see how to start.

Thank you for letting me know it helps.

Na, this batch was made only for eating dough so didn’t add. While making dough for sun drying papads we add papadkar.

@@KonkaniFoodRecipes ok

Thank you Preeti.

If they aren't heated like you see in the second way of making this juice, the taste of the juice is very different & is to be consumed immediately. When heated this juice tastes great, you can also store it for 1 day or two. Makes a world of difference.

@@KonkaniFoodRecipes okay thank you 👍🏿 👍🏿 👍🏿

Your choice on the jaggery Smita. I like it sweet. The amount is adjusted according to sweetness of mangoes, how sweet you would like your curry to be, like I mentioned. Add coconut milk, make it once, then you'll know why it's added. What difference it makes to the curry. Concentrated coconut milk rule applies for payasu's, not for ambe upakari. So that the rich taste remains. That doesn't apply for ambe upakari. If it isn't heated up, it'll spoil very fast in the summer heat. In payasu's since it's not boiled too much after adding coconut milk, we make sure we heat it up again after few hours of making, we don't need to do that for ambe upakari. When coconut milk is boiled enough the flavour combines well into the curry.

Hey Shruti have linked to recipes on my website. Other recipes shall be uploaded. Where you looking for any specific recipe?

@@KonkaniFoodRecipes thank you will check .. not really looking for anything specific I love to see new reicprs

👍 ok

I'm Navya.

@@KonkaniFoodRecipes nice to know

Sure Abhay. When I come to Kota.

🙏

Yupppppp. 😍

🙏