Method : 1. Cook the mango pieces and onion in one cup water along with chilly powder, green chilly and salt. 2. Once it cooks well, add thick coconut milk and jeera powder. Simmer for a minute. 3. Meanwhile, heat the kadai and pour oil. Cut the red chilly into Read More ...
Method: 1. Take cooked raw rice in a big bowl. Mash the cooked rice a little. Add salt and curd into the rice and mix well to make it into a semi liquid state. Do not add cold curd to hot rice. Let the rice fully cool before mixing with Read More ...
Method: 1. Fry the mung dal without oil till it turns light brown. Clean the rice and the mung dal in water. Pressure cook the rice and the mung dal together in 6 cups of water. Switch off after 2 whistles. 2. Open the cooker once it cools down. Add Read More ...
Method 1. Peel the skin of the carrots, clean and grate them. 2. In a heavy bottom vessel, pour 2 tbspoon ghee and heat it. Add grated carrots and sauté for 5 to 10 minutes. This will reduce the raw taste of the carrots. Pour in 4 cups ( 1/2 Read More ...
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 rice to fine powder and set aside. Take jaggery and water in a kadai and 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 ...
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 it to the bottle gourd, mix well and cook on medium flame for another few Read More ...
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 at a time. Be careful of not adding too much water. The batter shouldn’t be Read More ...
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 pumpkin alongwith curd. Mix well. Heat it for two,three minutes and switch off the flame.Pachhadi Read More ...
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. Remember to soak the dals separately from the rice. With the dals, put the red Read More ...
