Month: October 2016
Curries
BITTER GOURD CURRY INGREDIENTS: Bitter gourd 125 grams Thick tamarind extract 2 tbsp (Or as per requirement) Thin tamarind extract 1/4 cup Rasam Powder 1 tsp Jaggery
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Sweets & Desserts
BEET ROOT HALWA INGREDIENTS: Beet root (grated) 1 cup Milk 1/4 cup Sugar 5 tsp (Approximately) Broken cashews 1 tbsp Ghee 2 tsp PREPARATION METHOD: Add ghee to
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Gravy
MASAL FOR PURI: INGREDIENTS: Potato 1 (Big) Onion 2 Tomato 2 Green chillies 3 Chilly powder 1/4 tsp Garam masala powder 1/4 tsp Bengal gram flour 1
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Snacks
THATTAI INGREDIENTS: Idly rice 3 cups Roasted gram 1 cup Butter 100 grams (In room temperature) Salt Sesame seeds 1/3 cup Oil for frying. PREPARATION METHOD: Soak rice
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Curries
POTATO CURRY INGREDIENTS: Potatoes 2oo grams Garlic 5 flakes Chilly powder 1/4 tsp (Or as per requirement) Salt Turmeric powder 1/4 tsp. PREPARATION METHOD: Peel potatoes and
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Sweets & Desserts
ALMOND HALWA INGREDIENTS: Almonds 1 cup Sugar 1 cup Ghee 1/3 cup Food colour A pinch (Kesari colour or yellow colour) PREPARATION METHOD: Soak almonds in
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Kulambu
BITTER GOURD PITLAI: INGREDIENTS: Bitter gourd (Cut pieces) 1 cup Toor dhal 1 and 1/2 tbsp Urad dhal 2 tsp Coriander seeds 1 and 1/2 tsp Black pepper
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Pachadi
CHOW CHOW PACHADI INGREDIENTS: Chow chow 1 (Medium size) Thick fresh curd 1/2 cup Salt Mustard seeds 1/4 tsp Urad dhal 1 tsp Red chilly 1 (Long) Asafoetida
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Salads
CAPSICUM TOMATO SALAD: INGREDIENTS: Yellow capsicum (cut into small pieces) 1 cup Sour red tomato (cut into small pieces) 1/4 cup Green chillies 3 (Slit into two
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Snacks
URAD DHAL MURUKKU: INGREDIENTS: Rice flour 1 cup Water 1 and 1/2 cup or (As per requirement) Urad dhal 1/5 cup Butter 1 tbsp Salt Oil to
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