Ingredients: Shallo -30 nos Redchilly – 7 to 8 Hing – small piece or 1/4 tsp Urad dal -2tsp Channadal – 1 tsp Curry leaves – few Tomato – 2 medium size Coconut – 1/4 cup Salt – to taste Oil – 2 tsp Tamarind – Small gooseberry size Seasoning: Mustard — 1/4 tsp Jeera … Continue reading Small Onion Chutney
Ingredients: Brinjal – 1/4kg Big Onion -2 Tomato puree – 1 cup Ginger garlic paste -1 tbsp Green chilly -2 Turmeric powder – 1/4 tsp Red chilly powder – 1 1/2 tsp Coriander powder – 1 1/2 tsp Salt – As Required Oil – 3 tbsp Seasoning; Cinnamon – 1 inch stick Cloves – 2… Continue reading Brinjal Gravy For Biryani / Pulao
Keerai Thandu Sambar (Amaranth stem sambar) Ingredients: Keerai thandu – 1 Shallots – 20 Tomato – 1 medium size Garlic cloves – 6 Asafoetida – Small pinch Turmeric powder – 1/2tsp Cooked tuvardal – 3tsp Tamarind water – 1/2glass Methi seeds – 1/4tsp Roasted methi seed powder – 1/2tsp Seasoning: Clean the Amaranth stem as… Continue reading Keeraithandu Sambar
fr Curry Leaves and Pepper Kulambu Ingredients: Curry Leaves – 1cup full Red chilly – 7 Bengal gram – 2tbsp Urad dal – 11/2tsp Coriander seeds – 1tbsp Peppercorns – 1tbsp Jeera – 1/2tsp Turmeric powder – 1/2tsp Hing – small pinch or 1/2tsp Tamarind – small lemon size Garlic Cloves – 20 Salt –… Continue reading Curry Leaves and Pepper Kulambu
varagu rice – 1cup pepper – 1/2 tsp Tuvar dal – 1 tbsp Butter milk – 1/2 tumbler Onion – 1 Carrot – 1 Kodamilakai – 1 small size Salt – to taste Seasoning: Mustard seeds – 1/2 tsp Jeera – 1/2 tsp Split uraddal – 2 tsp Channa dal -2 tsp Red chilly … Continue reading Varagu Kitchadi
Ingredients: Leftover chapathi – 2 Onion – 1 medium size Carrot – 1 medium size Capsicum – 1 medium size Beans – 5 Ginger – ½ inch, finely chopped Garlic – 5 pods, finely chopped Tomato sauce – 2 tbsp. Crushed pepper -1/2 tsp. Turmeric powder – ¼ tsp. Salt – as required Oil –… Continue reading Vegetable chapathi noodles
Simple Tomato Kurma Ingredients: Tomato -2 big sizes Onion – 1 finely chopped Green chilly – 3 finely chopped Salt – to taste Seasoning: Mustard seeds – 1/2tsp Jeera – 1/2 tsp. Split uraddal – 1/2tsp Hing – small pinch (1/4tsp) Curry leaves – few Oil – 11/2tsp Procedure: Pressure cook the tomatoes with little… Continue reading Simple Tomato Kurma
Radish Leaves Curry Ingredients: Radish Leaves – 1bunch Shallots – 20 Cooked toor dal – 1tbsp Roast and Grind: Red Chilly – 4 Groundnut – 2tbsp Raw Rice – 1tbsp Seasoning: Mustard seeds – 1/2tsp Cumin seeds – 1/2tsp Split Urad Dal – 1tsp Crushed Garlic – 6pods Red Chilly – 1 Oil –… Continue reading Mulangikeerai Poriyal (Radish Leaves)
Palak Kofta Masala Ingredients: Palak leaves -1 bunch Tomato – 4 big, pureed Big Onion – 3 Gram fiour – 4tsp Green chilly -1 Ginger -1 inch Garlic pods -8 Redchilly powder – 1tsp Kashmiri chilly powder – 1/2tsp Cumin powder – 1/4tsp Garam Masala – 1/2tsp Turmeric powder – 1/4tsp Coriander powder – 1tsp… Continue reading Palak Kofta Masala
Murangakeerai Porial Murungakeerai – 2 handful Shallots -10 Garlic – 8 pods Red chilly -3 Grated coconut – 2 tbsp Sugar – 1/2 tsp. Salt – to taste Seasoning: Mustard seeds -1/2 tsp. Jeera – 1/2tsp Split uraddal – 1tsp Hing – 1/2tsp Oil – 1 tsp. Procedure: Heat oil in a kadai, splutter… Continue reading Murungakeerai Porial
