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.
Continue reading →Cut bitter orange – 10 (big) spirally Start cutting as a slice at one pole and continue along until it reaches the other pole. Then stuff them uniformly with 10 tsp salt. Keep it for one week stirring daily.Then dry … Continue reading →
mustard – 2 tsp, dried red peppers – 4, salt – 1 tsp, turmeric powder – 1/2 tsp Grind the above ingredients by adding minimum water into a smooth paste. Maakaali – 1/2 kg – Remove the skin and cut … Continue reading →
Cut ginger into pieces of .5 cm.Cut green chillies into fine pieces. To 1 cup of ginger pieces, add 2 tsp of chillie pieces, 3/4 tsp salt. Squezze out 1 small lime onto the mixture. Heat 1 tsp of oil … Continue reading →
Vegetables – any one of brinjal, plantain, chouchou, peerkangai Cut any of the vegetables into medium pieces and cook in a pressure cooker. Heat 2 spoon of oil in a fry pan ,add mustard seeds and whole red peppers. See … Continue reading →
Capsicum – big size – 2, tamarind – lime size, salt – 1/2 tsp, mustard – 1/2 tsp, fenugreek seeds – 1/2 tsp, asafoetida – 1/4 tsp, oil – 6 tsp Cut capsicum into fine pieces. Heat oil in a … Continue reading →
ingredients 8 green chillies 10-15 small onions carrot 2 tsp ground mustard 1 tsp salt sultanas/dates 6 garlic cloves 1 inch ginger 1 tsp tumeric powder small bottle vinigar 1/2 tsp chilli powder Method 1.Heat half bottle of vinigar with … Continue reading →
Dry narthangai pickle – 1 cup, mustard seeds – 1/2 tsp, fenugreek powder – 1/4 tsp, asafoetida – 1/4 tsp, red chilli powder – 1/2 tsp Add a few spoons of water in the dry narthangai pickle, and red chilli … Continue reading →
