Month: October 2017

Chutneys

RADISH CHUTNEY

| October 9, 2017
INGREDIENTS: Radish   2   (5 inches long each) tomato   1   big Small onion   7 to 8 Tamarind paste  1/2  tsp Ginger  1/2  inch Bengal gram  1  tsp Urad dhal 
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Featured

SOUR OMAPODI

| October 3, 2017
SOUR OMAPODI INGREDIENTS: Raw rice flour  2  cups  (This flour is sold in all departmental stores) Unbroken urad dhal  1/2  cup Thick sour curd  1  cup  (one day
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Featured

ATHIRASAM

| October 3, 2017
ATHIRASAM INGREDIENTS: Raw rice  500  gms Jaggery   1 and 1/3  cup (Powdered) Oil  for frying Sesame seeds  3  tbsp PREPARATION METHOD: Wash and soak rice in water for
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Featured

RIBBON PAKKODA

| October 3, 2017
INGREDIENTS: Boiled rice  2  cups Besan flour  1  cup Roasted gram  2/3  cup Red chillies  8  to  10 Unsalted butter  75  gms  (In room temperature) Sesame seeds  3 
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Curries

MINT POTATO

| October 3, 2017
MINT POTATO INGREDIENTS: Potato  250 gms Tomato  1  small Cumin seeds  1/2  tsp Pepper powder  3/4  tsp Mint leaves  10 Salt PREPARATION METHOD: Pressure cook potato and keep
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Salads

RADISH SALAD

| October 3, 2017
RADISH SALAD: INGREDIENTS: Raddish  (4 inch length)   2 Sour thick curds   1/2  cup  (One day old curd) Mustard seeds 1/2  tsp Turmeric powder   A pinch
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