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: 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 ...
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 get it burnt. Switch off and let it cool. Once it cools down, take it 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 ...
Method: Heat the kadai and pour oil. Add mustard. When it splutters add green chilly and sauté for 10 minutes. Switch off the flame. Add hing and methi powder and mix well. Chilly achar is ready. An excellent add on for idlis as well as rice. Not only is it Read More ...
Method: Clean the idli rice and Urdu dal in water thoroughly. Soak the rice and the dal in water for 4 to 5 hours. Do not throw away the water. You can use the water for grinding. Grind the rice and dal while adding little water from time to Read More ...
Method: Clean the raw rice in water thoroughly. Soak the rice in water for 3 hours. Drain the water and grind it into a smooth paste by adding small quantity of water as and when needed. Take out the batter into a vessel. Now grind the cooked rice similarly Read More ...
