Tamarind rice
Take 4 cups cooked rice and spread it in a bowl. To 4 spoon of oil, add 2 tsp raw peanuts, 6 cashewnuts, a pinch of turmeric powder and 10 curry leaves and roast fully.Pour this on the rice.Add 6 … Continue reading →
Monthly Archives: February 2012
Vegetable Fried Rice
Basmati rice – 2 cups, vegetables – all combined – 1/2 kg, salt – 1/2 tsp, chilli powder – 1/4 tsp Vegetables required – Beans, Carrots,potato, green peas, green peppers(Capsicum).Cut all the vegetables into long pieces.Pour 3 teaspoons of ghee … Continue reading →
BisiBelaBath
Vegetables required:beans,potato,brinjal,pearl onions(Sambar onions),raddish,green peas – all combined – 1/4 kg Cut all vegetable into evenly sized long pieces and steam them in a pressure cooker. To 2 cups rice and 2 cups toor dal, add 3 times water and … Continue reading →
Bindi fry
This dish is recommended for chappathis.Just cut ladys finger (okra) into small,longitudinal thin pieces.Cut green chillies and onions in similar manner.Deep fry these with salt and urad dal. Tastes good for chappathis
Continue reading →Plantain stem Kosumalli
Plantain stem – slices 1 cup . It should be tender without much fibre , salt – 1/4 tsp, lime – 1/2 , green chilli -1 , mustard seeds – 1/4 tsp , turmeric powder – a pinch, coriander leaves … Continue reading →
Gram dal sweet kosumalli
Gram dal – 1/2 cup , sugar – 1/4 tsp , grated coconut – 2 tsp Cook gram dal until it is half boiled . Grind the water . Add sugar , grated coconut and mix.
Continue reading →Plaintain flower curry
Take the outer cover of the plaintain flower and remove a bunch of florets at a time. Hold them in hand and brush on top of the bunch. This will make the stamens visible. Remove the stamens only and cut … Continue reading →
Moong Dal Kosumalli
Moong Dal – 1/2 cup Salt – 1/4 tsp grated coconut – 4 tsps mustard seeds – 1/2 tsp Soak Moong dal in water for 2 hrs and drain. Add salt and crated coconut . Add the splattered mustard seeds. … Continue reading →
Chandi keerai
Pick the leaves of chandi and remove the midrib and keep aside. Make dal paste as described in Paruppu Usiliyal. Spread this paste on each leaf and roll them into long cylindrical pieces. Place the leaf preparation on the idli … Continue reading →
Mattar paneer Masala
Milk-5 cups Shelled green Peas-1/2 lb Onions-2 Tomatoes-3 Green pepper-3 Chilly powder-1/2 tsp(alter to one’s taste) Corriader powder-1 tsp Coconut Extract-1 cup Chopped Ginger-1 tsp Chopped Garlic-1tsp Cloves-2 Cinnamon-1 Cardamom-2 Soy sauce-1/2 tsp Oil for frying Salt to taste Chopped … Continue reading →