Cooking time: 60 mins Serving: 5 people

Method: Peel the skin of the boiled potatoes and smash them. Grind the green chillies, ginger, garlic and fennel seeds coarsely. Add the above grounded masala to the rest of the vegetables along with garam   Read More ...

Cooking time: 30 mins Serving: 4 people

Method Clean and soak the raw rice for 4hrs in water. Drain the water and spread the rice in a neat cloth for 1 or 2 hrs. Allow it to dry. Now grind this dried   Read More ...

Cooking time: 30 mins Serving: 6 people

Method: 1. Heat a kadai and pour 1 tsp oil. Add red chilly, urud dal and sauté. In few seconds add tur dal, curry leaves and continue to sauté. When the dal turn brown remove   Read More ...

Cooking time: 20 mins Serving: 3 people

Method : Heat the Kadai and pour oil. Add Urud dal, chana dal, red chilly and fry for few minutes. Once it cools grind it into powder and keep aside. Boil the cabbage and drain   Read More ...

Cooking time: 45 mins Serving: 4 people

Method: Remove the skin of the bottle gourd and cut into small pieces. Cook the bottle gourd in little water. Add turmeric powder, salt and 1 green chilly. Pressure cook the dal. Once cooked add   Read More ...

Cooking time: 60 mins Serving: 4 people

Method: 1. Heat a kadai, pour coconut oil and add grated coconut, coriander seeds, 4 sambhar onions, pepper, curry leaves and red chilly. Sauté it till the coconut turns dark brown. Be cautious not to   Read More ...

Cooking time: 60 mins Serving: 4-5 people

Method: 1. Clean urud dal thoroughly in water and soak it in water for half an hour. Later drain out the water and grind it to a smooth paste by adding small quantity of water   Read More ...

Cooking time: 45 mins Serving: 4 people

Method: 1. Remove the hard outer cover of the jackfruit using an oiled knife. 2. Cut the inner flesh into medium size pieces. You can slice off some portion of it, if it’s too hard.   Read More ...

Cooking time: 20 mins Serving: 4 people

Method: 1. Cook the white pumpkin well with salt. 2. Grind the grated coconut with little water to make a paste. Add green chilly and grind again. 3. Mix this paste well with the cooked   Read More ...

Cooking time: 660 mins Serving: 2 people

To make paniyaram, we need the vessel used for making uniappams. It’s a round vessel with multiple hollow pockets, preferably Teflon coated.   Method: Soak the dals and the rice in water for 2 hours.   Read More ...

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