FRESH GREEN CHILLI PEPPER(Cayenne Pepper)[Pacchai Milagai] – 15, TAMARIND [Puli] – 3/4 ounce, SESAME SEEDS [Ellu] – 4 tsp, SUGAR [Sarkarai] – 3 tsp, DRY RED CHILLI POWDER [Pattai Milagai Podi] – 1 tsp, ASAFOETIDA [Perungayam] – 1/2 tsp, MUSTARD … Continue reading →
chillie fruit – red and fresh(not dry ones) – 1/4 kg, tamarind – lime sized, salt – 2 tsp, asafoetida – 1/2 tsp Grind the above and refrigerate. When required, heat 4 tsp of oil, add 1/4 tsp fenugreek powder … Continue reading →
Mango Vathal – 1 cup, red chilli powder – 1/34 cup, mustard seeds – 1/2 tsp, fenugreek powder – 1/2 tsp, asafoetida – 1/4 tsp. Pour 1/2 cup boiling water on the mango vathal and soak for 1/2 hour. Heat … Continue reading →
very sour mango slices – 1 cup, salt – 1/4 cup, red chilli powder – 1/4 cup, fenugreek seed powder – 1/2 tsp, asafoetida – 1/4 tspsesame oil – 1/2 cup, mustard seeds – 1/2 tsp (optional) Spread salt on … Continue reading →
Carrots, cabbage, beans, turnip, raddish – 50 gms each, beeroot – 50 gms (optional), Salt – 1 tsp, red chilli powder – 1 1/2 tsp , mustard seeds – 1/2 tsp , fenugreek powder – 1/4 tsp, asfoetida – 1/4 … Continue reading →
Wash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces.To 5 spoons of oil, add mustard seeds, fenugreek seeds, asafoetida, and add 1 cup of chopped leaves. Fry with constant stirring.Add 1 tsp salt, … Continue reading →
Boil 1/2 kg gooseberries in a pressure cooker and remove the seeds.Heat 5 tsp of oil in a frying pan, add mustard, fenugreek seeds and asfoetida.Add a cup of water and the boiled gooseberries(seeds removed). Add 3 tsp salt, 3 … Continue reading →
Heat 3-5 tsp of oil and add 1 tsp mustard seeds. When it pops, add 1/2 tsp fenugreek seeds, 1 tsp asafoetida. Add 1/2 kg gooseberries (larger the tastier), and fry evenly for about 5 min.Then add 4tsp salt, 4 … Continue reading →
green chillies – 100g, tamarind – gooseberry sized, urud dal – 2 tsp, fenugreek seeds – 1/2 tsp, mustard – 1/2 tsp, asafoetida – 1/2 tsp, oil – 10 tsp, salt – 1 tsp. Roast a few spoons of urud … Continue reading →
fresh coriander leaves – 1 cup, red chillie powder – 1 tsp, mustard – 1/2 tsp, fenugreek seeds – 1/2 tsp, asafoetida – 1/2 tsp, tamarind – 1/4 inch ball, salt – 1/4 tsp, oil – 6 tsp Wash fresh … Continue reading →
