Cut spinach and boil for 5 minutesadding salt and turmeric powder. Leave aside. Boil 1 cup of toor dal with 1/4 teaspoon of turmeric powder to a fine paste.Roast 1 teaspoon urud dal, grated coconut, 1 red chili, a pinch … Continue reading →
Cut brinjal, pumpkin, Chowchow, plantain, carrot into long pieces. Cook them in tamarind water adding turmeric powder and salt. Dry roast 2 or 3 red dried chillies and one and half spoon of rice till rice turns into pure white. … Continue reading →
Boil 1 potato, 2 carrots, 1 big onion in a pot adding little salt. When cooked well, cool and peel the potato. Puree this vegetable in the same water in which it was boiled. For Broth: Heat lightly 2 tablespoons … Continue reading →
Cut white pumpkin or potato into small pieces. Add peas and boil.Add 1/4 tsp of turmeric powder and salt.to taste. Grind coconut, 1 red chillie, 1/2 tsp of cumin seeds and add this to the cooked vegetable.Add also well cooked … Continue reading →
For the paste: coriander seeds – 1 tsp, gram dal – 2 tsp, 2 red dried chillies, whole black peppers – 1/2 tsp, asafoetida – a pinch. Fry the above in 2 tsp ghee, add 5 tsp grated coconut and … Continue reading →
Wash fenugreek leaves and cut into fine pieces. To 1 tsp of oil add mstard seeds and when it pops add 1 whole red pepper and the fenugreek leaves and fry for about 2 min. Now, add a cup of … Continue reading →
vegetables-cabbage, cauliflower, beetroot, beans, carrot – all combined – 1 cup. Cut the vegetables into big pieces and steam them in a pressure cooker. After cooling the boiled vegetables, add 1 cup water and grind them into a liquid. Add … Continue reading →
coriander seeds – 2 spoons(fry first) toor dal – 2 spoons whole black peppers – 2 spoons whole red peppers – 3-4 asafoetida and curry leaves-little Fry the above ingredients in a little amount of oil and grind it.Mix this … Continue reading →
getables required – Onions, Raddish, potato, green peas,drumstick, green peppers(Capsicum), pearl onions, okra, eggplant, pumpkin, chowchow Heat 2 teaspoons of oil and add 1 tsp mustard seeds.When the mustard splatters add 1/2 fenugreek seeds and 1/4 tsp asafoetida. Add any … Continue reading →
1.Using a scrapper,scrap the coconut. 2.Grate the jaggery. 3.Add this to the freshly shred coconut scrappings. 4.Add just a pinch of salt. 5.Mix well. Enjoy this with the Rice Dosai. This is usually made for special occasions in my family. … Continue reading →
