Ghonto
What to Eat in Tamil Nadu
Ghonto
Different complementary vegetables (e.g., cabbage, green peas, potatoes or banana blossom, coconut, chickpeas) are chopped or finely grated and cooked with both a pouron and ground spices. Dried pellets of dal are often added to the ghonto. Ghee is commonly added at the end. Nonvegetarian ghontos are also made, with fish or fish heads added to vegetables. The famous murighonto is made with fish heads cooked in a fine variety of rice. Some ghontos are very dry while others are thick and juicy.
Chutney
Chmchm
Jhol
Whole lamb roasted
Cutlet
Dalna
Bhorta
JhalMui
Jhal
Pantua
Shndesh More ...
Test your English Language
Precautions while using Computer and Laptops
Tips to get ready for Summer
Xmas Makeup Looks
Jasmine
Benefits of Mangoes
Teddy Day
Celebration of Nag Panchami
Benefits of Celery
Benefits of Cherry




