tomatoes – 1 kg, salt – as required, green chillies – 4 Optional:garlic cloves – a few, tamarind – gooseberry sized, jaggery (powdered) – 2 tap Boil tomatoes whole, peel and cool.Grind green chillies, salt and tomatoes.Keep this paste in … Continue reading →
Brinjal – 2 medium sized, red chillies – 2, asafoetida – 1/4 tsp, mustard seeds – 1/2 tsp, tamarind – goose berry sized Boil Brinjal whole in a pressure cooker or you may roast on the flame. Cool and peel … Continue reading →
Unripe plantain – 1, red chillies -2 , asafoetida – 1/4 tsp, mustard seeds – 1/2 tsp, tamarind – goose berry sized Cut plantain into two halves . Boil in a pressure cooker and peel the skin. Soak tamrind in … Continue reading →
Ridge gourd – chopped 1 cup red chillis -2 , asafoetida – 1/4 tsp, mustard seeds – 1/2 tsp, tamarind – goose berry sized Peel the skin of ridge guard and cut into fine pieces. Fry this in little oil.Soak … Continue reading →
coriander seeds 1 tsp , gram dal – 1 tsp, red chilli -1 , asafoetida – 1/4 tsp , fenugreek seeds – 1/4 tsp , grated coconut – 4 tsps Roast all the ingredients except coconut in little oil. Roast … Continue reading →
Any one of the following greens: Manathakalli leaves, meti leaves, amarant leaves, drumstick leaves – (chopped) – 2 cups, moong dal – 3/4 cup, sambar powder – 1 tsp, sambar paste – 1 cup, salt – 1/2 tsp, tamrind – … Continue reading →
Potato – 1(big), Green peas(seeds) – 1/2 cup, Turnip – 2(big), Carrot – 1(big), Tomato – 2(medium sized), Onions – 2(medium sized), Salt – 1/4 tsp, Red chilli powder – 1/4 tsp, Turmeric powder – a pich, Grated coconut – … Continue reading →
Ingredients: Curd (Yogurt) – 2 Cups, Mangoes- 2 (Raw or Ripe), Red chillies – 7 no. (hot ones) , Jeera – 1 tsp, Grated coconut – 1 cup, Turmeric powder – 1/2 tsp, Salt to taste, Oil – 2 tbsp, … Continue reading →
Ingredients: 1)Pineapple-1 medium sized. 2)4-6 spoons of Urad daal. 3)1-1 1/4 spoons of Methi seeds(Menthya). 4)8-10 Red chillies(Depends on the taste if you want more hot add more). 5)Little grated coconut or dessicated coconut. 6)3/4th spoon of INGU(Asafotedia). 7)3/4th spoon … Continue reading →
Soak 50 gms of toor dal and 2 spoons of chenna dal in water for 1/2 hour. Heat the pan and fry 25 gms of dhania and green chillies with little oil. Then slightly fry the soaked dal with grated … Continue reading →
