Chili: Difference between revisions
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Latest revision as of 22:51, 24 June 2017
chili | chilies | chilis | chili's
Pages in category "Chili"
The following 11 pages are in this category, out of 11 total.
1
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- The chili should be added to the hot ghee just after the cumin seed begins to darken in color, and both of them should become brown, but not black or burnt. I think this adjustment with a little trial will improve the dahl for offering to the Deities
- The hot chili-like taste burned the tongues of those who chewed the seeds. Thus the eating of pilu fruits from Vrndavana became a pastime of Sri Caitanya Mahaprabhu's
- Too much salt, chili, onion and similar food is forbidden for the pregnant mother because the child's body is too delicate and new for him to tolerate such pungent food