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. 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. Wash it thoroughly in water. Cook the pieces in water with salt till it turns 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 ...
Method: Heat kadai, pour oil. Add red Chilly, Urdu dal. As Urdu dal turns brown add mustard and curry leaves. Cut the raw banana into small cube shapes and add it to the seasoning. Sauté for sometime. Add salt and sauté on low flame. Grind the grated coconut, jeera, garlic 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 ...
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: Grind the coconut, jeera, garlic, chilly powder, turmeric powder, curry leaves together without water into a coarse mixture. Add salt to the papaya pieces and steam them. Heat the Kadai and pour oil. Add Urud dal, mustard, red chilly. When the mustard splutters, add currry leaves and the cooked Read More ...
Method: For Vada – Soak the tur dal in water for 2 hours. Wash and drain off the water completely and grind the dal with chilly powder, salt and curry leaves into a coarse paste without water. Remove the paste into a vessel. Add onion, hing and mix well. Heat Read More ...
