Pearlie has contributed 55 recipes

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Recipe# 15023
13 Aug 11
Appams by pearlie
No reviews
Storage tips:
you can store the fermented batter for more than three days in the fridge.

aappam are usually taken with coconut milk. however some parts of kerala/sri lanka take appams with
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Recipe# 14815
28 Feb 04
Bagara Rice by pearlie
No reviews
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Recipe# 14806
28 Feb 04
Bathura By pearlie by pearlie
No reviews
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Recipe# 14841
19 Aug 11
Bole by pearlie
No reviews
Butter - 500 gms - if salted butter is used, pls do not add a pinch of salt.

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Recipe# 15583
28 Feb 04
Brinjal Chutney By pearlie 
by Pearlie
No reviews
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Recipe# 14801
28 Feb 04
Brinjal Pickle by pearlie
No reviews
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Recipe# 14816
28 Feb 04
Brinji Rice by pearlie
No reviews
Pn: you could add mixed vegetables - ½ a cup if desired when adding the masala mixture to the rice.

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Recipe# 9473
28 Feb 04
Channakunni & Brinjal by pearlie
No reviews
For a variation you could use 2 segments of yellow pumpkin instead of brinjals

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Recipe# 14833
28 Feb 04
Coconut Burfy by pearlie
No reviews
P.n. to extract the coconut milk for the syrup – take ¼ of the scraped coconut put into a mixie jar add ½ cup warm water & grind nicely – strain & squeeze out the milk to make up the quantity required
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Recipe# 14799
28 Feb 04
Coconut Chutney By pearlie 
by pearlie
No reviews
Tip:

you could use red chillies instead for a variation; also instead of limejuice you could grind the ingredients with a small marble size ball of tamarind.
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Recipe# 14818
25 Aug 11
Coconut Rice By Pearlie by pearlie
No reviews
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Recipe# 15605
28 Feb 04
Dhal Pepper Water by pearlie
No reviews
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Recipe# 14813
28 Aug 11
Dhal Rasam by pearlie
No reviews
Pn: when using tomatoes too for the rasam check on the quantity of tamarind you are using.

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Recipe# 15596
28 Feb 04
Ding Ding Meat (dry Style) 
by Pearlie
No reviews
– (each piece should be as big as yr palm or even a little bigger no problem – because when it dries it will frizzle up) Wash the meat pieces nicely, drain off all the water beat with ahammeror prick
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