plantain stem – 1/2 cup (chopped), curd -1 cup , salt – 1/4 tsp cut the plantain stem into fine pieces. Remove all the fibres while cutting. Very tender plantain stem is preferred as it will have only minimum fibre. … Continue reading →
Ingredients: Manathakkali leaves -1 cup , salt – 1/4 tsp, curd -1 cup, mustard seeds, oil for seasoning. Method: Grind Manathakkali leaves and salt into a fine paste and add it to the curd. Heat a teaspoon of oil. Add … Continue reading →
Vallarai leaves – 1 cup , salt – 1/4 tsp , mustard seeds – 1/2 tsp , oil – 2 tsp , red chilli -1 , asafoetida – a pinch In 1 tsp of oil fry the leaves lightly . … Continue reading →
sweet curd 1 cup , grated coconut – 2 tsps , mavadu pickle – 4 medium sized tender mangoes, salt – optional to taste Remove the seeds from the tender mango pickle and crush the mangoes along with the coconut … Continue reading →
Eggplant (Brinjal) medium size- 2, salt- to taste, thick buttermilk or curd- 1.5 cups, green chillies (Big)- 1 Boil the eggplant on the stove directly or in the oven. When cool, Peel the skin off and mash. Add salt, asafoetida … Continue reading →
Gooseberries – 6 (big) nos , salt 1/4 tsp , curd -1 cup ,green chilli -1,mustartd seeds – 1/2 tsp ,asafoetida – 1/4 tsp , grated coconut – 2 tsp ,coriander leaves – few Boil the Goose berries in a … Continue reading →
coriander seeds – 1 tsp, gram dal – 1 tsp, red dried chillie – 1 or 2, fenugreek seeds – 1/4 tsp, asafoetida – a bit. Slightly roast the above in little oil until they begin to smell and turn … Continue reading →
vegetables(brinjal, pumpkin, ladies finger, chow chow, drumstick) – 50g, grated coconut – 1 cup,sour curd – 1/2 litre, salt – 1/2 tsp, turmeric powder – 1/4 tsp, mustard – 1/2 tsp For the paste: coriander seeds, cumin seeds, toor dal, … Continue reading →
Vegetables – Plantain, potatoes, brinjal, carrots, beans, drumstick, green peas , cluster beans, white pumpkin, chowchow, avarakkai. -combined – 1 kg (mainly pumpin and drumstick should be in greater quantity), coconut – 1 big, thick sweet curd – 1/2 litre, … Continue reading →
gramdal – 2cups asafoetida – 1/4 tsp , salt 1/4 -tsp , ghee – 1/2 tsp , red chilli powder – a pinch , curry leaves – a twig,oil – 4 tsp Soak gram dal overnight(12 hrs) Drain the water … Continue reading →
