Separate the flowers and remove the tongue-like portion from the individual flowers. Cut the flowers into fine pieces. Roast 5 whole red peppers, 1/4 tsp asafoetida, a pinch of tamarind and 1 tsp salt in little oil. Swith off the … Continue reading →
Ingredients: 100g Beet-root, 6 Red Chilies, one Medium Onion, 1 inch of tamarind, 1 spoon(mother of P.R.Chetty) mustard, l spoon urhud dhal, ╝ spoon asafetida, 1 teaspoon salt, 1 teaspoon oil. Directions: 1. Peel off the skin on the beet-root … Continue reading →
Brinjal – 150g, red chillie – 4, urud dal – 4 tsp, asafoetida – 1/4 tsp, oil – 2 tsp, tamarind – a pinch. Boil whole brinjals in a pressure cooker and peel off the skin and mash.Roast 3 tsp … Continue reading →
toor dal – 1cup, gram dal – 1 cup, 3 whole red peppers , 1/4 tsp asafoetida Fry the above ingredients in a 3 tsp ghee, add 1/2 tsp salt and 4 tsp grated coconut and grind.
Continue reading →Narthangai(large) – 1, Green chillies(small) – 4, Oil – 4 tsp, Mustard seeds – 1/2 tsp, Asafoetida – 1/2 tsp, Tamarind – lime sized, Salt – 3/4 tsp, Powdered jaggery – 1/2 tsp Soak tamarind and extract the juice. Cut … Continue reading →
gooseberries – 1 cup, water-2 cups, salt – 1 tsp, turmeric powder – 1/2 tsp Heat water until it boils. Add salt and turmeric powderAfter 2 minutes, add the gooseberries and heat for a few minutes. Store the gooseberries along … Continue reading →
Shred 1/2 kg cranberries and boil in a pressure cooker. Heat 5 tsp of oil in a frying pan, add mustard, fenugreek seeds and asfoetida.Add the boiled cranberries. Add 3 tsp salt, 5 tsp red chillie powder and cook in … Continue reading →
Cut unripe mango into thin rectangular slices.Boill it in a pressure cooker. In a vessel dissiolve jaggery in minimum water, add the boiled mango slices, and a pinch of salt. Heat for a while. Add some spluttered mustard seeds.
Continue reading →In 2 tsp of oil, add 1/2 tsp mustard seeds, 1 red pepper, and 1 tsp of dried neem flower. Add some thick tamarind juice to it.Add 3-4 tsp of powdered jaggery and cook for about 2-3 min. This is … Continue reading →
Cut the mangoes into very fine pieces. Add salt and red chillie powder. Heat 2 tsp of oil, add mustard seeds. When it splutters, add a few fenugreek sedds and a pinch of asafoetida. Mix well.
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