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 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: 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 jaggery. Melt the jaggery with 1/4 cup water and filter it to remove impurities, if any. Wash the mung clean. In a pressure cooker, cook the mung with 21/2 cup water. Switch off after 3 whistle. Heat a pan and pour the melted jaggery into it. Add Read More ...
Method: Make the aval soft by sprinkling enough water on it. Fry the mung dal a bit without oil. Then clean it well with water. Crush the jaggery into smaller pieces and melt it in a heavy bottomed vessel. When the jaggery melts and just starts to thicken add the Read More ...
Unniappam is a dessert, popular in Kerala and Tamil Nadu. Many temples distribute it as Prasadam. Vessel required: Unniappam mould pan Method: Soak the rice in water for 2 hours. Strain the water completely and grind the rice into fine powder in a mixie. Sieve it to separate the Read More ...
