Puchy recipes
karanda chutney: Mouth-watering karanda chutney not only makes a simple menu tangy, but it also acts as an appetiser. Prepared in a short while, it can be consumed for a week or so. For those who want to tickle their palates here is its recipe: take half-a-kilogramme of karandas and chop them into two pieces (get rid of the kernels). Add two or three dried red chillies and mustard seeds in a tablespoon of heated oil. Put karanda pieces after frying the mixture for a few seconds. Saut
