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. 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. 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 ...
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: Cook all the vegetables with salt and enough water. Grind grated coconut, jeera, chilly powder, turmeric powder, garlic, sambhar onions with enough water into a paste. Add curry leaves and grind only for 2-3 seconds. Add this paste to the vegetables when it’s almost cooked and mix well. Cover Read More ...
