Method : 1. First grind coconut, jeera and 2 small onions into a paste. Add few curry leaves and grind again for a second. 2. Remove the skin of the pumpkin and cut into medium size. Clean it and cook with half – cooked dal. When the pumpkin become soft Read More ...
Method : 1. Dry roast the moong. Coarsely grind it. DO NOT grind it into fine powder. Winnow it to remove the chaff. 2. Dry roast the grated coconut. Sauté continuously till it turns evenly brown. Let it cool. 3. Take the jaggery in a heavy bottom wide pan. Add Read More ...
Method: 1. Remove the skin of tapioca and clean thoroughly. Cut it into 2 halves and again cut into long thin pieces. 2. In a pan, boil 5 cups of water and put the tapioca pieces into the boiling water. Boil till it becomes soft & tender and well cooked. Read More ...
Method: 1. Chop unripe jackfruit to medium size pieces. In a pan take four cups of water, add the jackfruit pieces, add salt and boil it. Switch off the flame when the jackfruit becomes tender and 3/4 cooked. Remove the excess water and keep it aside. 2. Now heat a Read More ...
Method : 1. Peel the skin of the papaya and cut it into two. Remove the seeds and clean thoroughly with water. Grate and keep it aside. 2. Now heat a pan, pour 2tbsp oil ( or ghee), add the broken dry chilly, green chillies and mustard. When the mustard Read More ...
Method: 1. Remove the skin of the bread fruit and cut into 4 parts. Remove the spongy core. Cut into medium size pieces. Clean with water. 2. In a vessel, take six cups of water and boil it. Put the cut breadfruit, salt and cook the breadfruit. Do not overcook. Read More ...
Method Boil the potatoes, peel off the skin and smash it and keep aside. Chop the onion and green chilly into small pieces. Heat 2 tbspoon oil in a kadai, add mustard. When it splutters add 4–5 curry leaves, green chilly, onion, salt and sauté till the onion becomes light Read More ...
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 masala, coriander powder, chilly powder, salt and turmeric powder and steam. Once the vegetables get Read More ...
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 from the fire. Even after removing continue to sauté till it cools down a bit. Read More ...
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 the water. First grind boiled cabbage, green chilly, mango, salt, grated coconut with little water. Read More ...
