Ingredients: • 1 cup – Oats • 2 – potatoes, boiled and mashed • 1 cup – rusk crumbs • 1/4 cup – grated Paneer • 1 tsp – Red Chilli powder • 1/4 tsp – Amchoor powder • 2 tbsp – chopped Coriander leaves • 2 tbsp – grated Carrot • 1/4 tsp – Lemon juice • 2 tbsp – Corn flour • salt to taste Method: Mix all the ingredients, except rusk crumbs and corn flour, with 1 cup of oats. Make 8 to 10 balls from the mixture. Flatten the balls and give them the shape of oval cutlets. Spread the rusk crumbs on a plate. In a

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Ingredients: • 1 cup – Oats • 2 – potatoes, boiled and mashed • 1 cup – rusk crumbs • 1/4 cup – grated Paneer • 1 tsp – Red Chilli powder • 1/4 tsp – Amchoor powder • 2 tbsp – chopped Coriander leaves • 2 tbsp – grated Carrot • 1/4 tsp – Lemon juice • 2 tbsp – Corn flour • salt to taste Method: Mix all the ingredients, except rusk crumbs and corn flour, with 1 cup of oats. Make 8 to 10 balls from the mixture. Flatten the balls and give them the shape of oval cutlets. Spread the rusk crumbs on a plate. In a

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Posted in Appetizers, Breakfast

Ingredients: • 250 g – mixed vegetables, diced • 200 g- semolina/ rava • 100 ml – oil • 5 g – Mustard Seeds • 5 g – washed split Urad Dal • 2 – Red Chillies • 12 – Curry leaves • 20 ml – cold water • 800 ml – hot boiling water • 10 g – salt Method: Dry-roast semolina. Set aside. Heat oil in a 2-litre dish and cook on high for 2 mins, in the microwave. Add mustard seeds, lentils, red chillies and curry leaves and bake on high for 2 mins. Add the diced vegetables and 20 ml cold water. Mix well. Cover and microwave

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Ingredients: • 250 g – mixed vegetables, diced • 200 g- semolina/ rava • 100 ml – oil • 5 g – Mustard Seeds • 5 g – washed split Urad Dal • 2 – Red Chillies • 12 – Curry leaves • 20 ml – cold water • 800 ml – hot boiling water • 10 g – salt Method: Dry-roast semolina. Set aside. Heat oil in a 2-litre dish and cook on high for 2 mins, in the microwave. Add mustard seeds, lentils, red chillies and curry leaves and bake on high for 2 mins. Add the diced vegetables and 20 ml cold water. Mix well. Cover and microwave

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Posted in Vegetarian

Ingredients: • 1 kg – Mutton • 1 cup – Mustard oil • 1 cup – Curd • 5 – Cloves • 2 tsp – salt • 1 tsp – Sugar • 1 tbsp – Red Chilli powder • 1/2 tsp – Turmeric • 2 tsp – dry Ginger powder • 2 tsp – aniseed powder • 1 tsp – Cumin seeds • 1 tsp – Garam Masala • 1 tsp – Ghee (oil is optional) • 1 pinch – Asafoetida powder Method: Take a heavy round bottom patila (deep vessel) of tinned brass or copper (or steel) of about 3 litres capacity. Pour the mustard oil in it and heat

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Ingredients: • 1 kg – Mutton • 1 cup – Mustard oil • 1 cup – Curd • 5 – Cloves • 2 tsp – salt • 1 tsp – Sugar • 1 tbsp – Red Chilli powder • 1/2 tsp – Turmeric • 2 tsp – dry Ginger powder • 2 tsp – aniseed powder • 1 tsp – Cumin seeds • 1 tsp – Garam Masala • 1 tsp – Ghee (oil is optional) • 1 pinch – Asafoetida powder Method: Take a heavy round bottom patila (deep vessel) of tinned brass or copper (or steel) of about 3 litres capacity. Pour the mustard oil in it and heat

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Posted in Non Vegetarian

Ingredients: • 1/2 kg – cat fish • 4 – green chillies, slit. • 2 tsp – Turmeric powder • Salt to taste • 3 tbsp – Mustard oil • 1 tsp – cumin • 1 tsp – cumin powder • 1 – Cardamom • 1 – Clove • 1 – Cinnamon • 2 – Bay Leaves Method: Clean, wash, drain and marinate the fish with 1 tsp turmeric and salt for 1/2 an hour. Heat a kadai with 2 tbsp mustard oil and shallow fry the fish and keep it aside. In another pan, pour the remaining oil and put cardamom, clove, cinnamon and two bay leaves along with cumin.

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Ingredients: • 1/2 kg – cat fish • 4 – green chillies, slit. • 2 tsp – Turmeric powder • Salt to taste • 3 tbsp – Mustard oil • 1 tsp – cumin • 1 tsp – cumin powder • 1 – Cardamom • 1 – Clove • 1 – Cinnamon • 2 – Bay Leaves Method: Clean, wash, drain and marinate the fish with 1 tsp turmeric and salt for 1/2 an hour. Heat a kadai with 2 tbsp mustard oil and shallow fry the fish and keep it aside. In another pan, pour the remaining oil and put cardamom, clove, cinnamon and two bay leaves along with cumin.

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Posted in Non Vegetarian

Ingredients: • Cauliflower – 1 • Beans – 1/2 cup • Milk – 1/2 cup • Cheese, grated – 1/2 cup • Bay Leaf – 1 • Cumin – 1/2 tsp • Garam Masala – 1/2 tsp • Turmeric powder – 1/2 tsp • Cashewnut – 8 to 10 • Poppy seed – 1 tbsp • Curd – 1/2 cup • Refined oil • Salt to taste • For coarsely ground paste: Onion – 2 • Red Chilli – 5 • Ginger – 1/2 inch piece Method: Soak the cashew nuts and poppy seeds in hot water for 5 mins and make a smooth paste. Soak the cauliflower florets in warm

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Ingredients: • Cauliflower – 1 • Beans – 1/2 cup • Milk – 1/2 cup • Cheese, grated – 1/2 cup • Bay Leaf – 1 • Cumin – 1/2 tsp • Garam Masala – 1/2 tsp • Turmeric powder – 1/2 tsp • Cashewnut – 8 to 10 • Poppy seed – 1 tbsp • Curd – 1/2 cup • Refined oil • Salt to taste • For coarsely ground paste: Onion – 2 • Red Chilli – 5 • Ginger – 1/2 inch piece Method: Soak the cashew nuts and poppy seeds in hot water for 5 mins and make a smooth paste. Soak the cauliflower florets in warm

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Posted in Kiddies Corner

Ingredients: • 300 g – fish fillets • 2 tsp – chopped Mint • 1 tsp – pepper powder • Salt to taste • 2 tbsp – Tomato sauce • 2 – Green chillies chopped finely • 1 tsp – Butter • 1 Egg – beaten • 3 tbsp – oil • 3 tbsp – bread crumbs • 1 cup – boiled and mashed Potatoes Method: Wash the fish and cook in a little water with some salt till soft Remove from heat and cool Mash the fish with a fork Mix in the mashed potatoes, mint, pepper, salt, chillies, tomato sauce and butter Divide into equal portions Pat into oval

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Ingredients: • 300 g – fish fillets • 2 tsp – chopped Mint • 1 tsp – pepper powder • Salt to taste • 2 tbsp – Tomato sauce • 2 – Green chillies chopped finely • 1 tsp – Butter • 1 Egg – beaten • 3 tbsp – oil • 3 tbsp – bread crumbs • 1 cup – boiled and mashed Potatoes Method: Wash the fish and cook in a little water with some salt till soft Remove from heat and cool Mash the fish with a fork Mix in the mashed potatoes, mint, pepper, salt, chillies, tomato sauce and butter Divide into equal portions Pat into oval

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Posted in Non Vegetarian

Ingredients: • Chicken 1 kg • Chilly powder – 4 tsp • Turmeric powder – 1/2 tsp • Garlic paste – 2 tbsps • Vinegar – 2 tbsps • Red colour – a pinch • Oil for deep frying • Salt to taste. Method: Clean and cut chicken into medium pieces. Mix all the ingredients with vinegar and marinate the chicken with it. Keep aside for 1-2 hours.I| Heat oil in a heavy bottom kadai and fry the chicken until it is tender. Serve hot. Recipe courtesy of Rajam Partheeban

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Ingredients: • Chicken 1 kg • Chilly powder – 4 tsp • Turmeric powder – 1/2 tsp • Garlic paste – 2 tbsps • Vinegar – 2 tbsps • Red colour – a pinch • Oil for deep frying • Salt to taste. Method: Clean and cut chicken into medium pieces. Mix all the ingredients with vinegar and marinate the chicken with it. Keep aside for 1-2 hours.I| Heat oil in a heavy bottom kadai and fry the chicken until it is tender. Serve hot. Recipe courtesy of Rajam Partheeban

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Posted in Kiddies Corner

Ingredients: • 1- Onion (Finely chopped) • 1- Tomato (Finely chopped) • 2 – Parotha or Tortillas (Cut into pieces) • 2 – eggs • Chilli powder as per taste • Salt • 1/2 tsp – Pepper • 1/2 tsp – Coriander powder • 1/2 tsp – Turmeric Method: Take oil in a kadhai. Add jeera,onions, tomatoes and fry till water evaporates. Now add the parotha or tortilla pieces and stir around for some time. Add chilli powder, salt, turmeric, pepper, coriander powder, and mix it with the above. Beat the eggs and pour it over the mixture. Stir around well, just like scrambled eggs Stir till the eggs are cooked.

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Ingredients: • 1- Onion (Finely chopped) • 1- Tomato (Finely chopped) • 2 – Parotha or Tortillas (Cut into pieces) • 2 – eggs • Chilli powder as per taste • Salt • 1/2 tsp – Pepper • 1/2 tsp – Coriander powder • 1/2 tsp – Turmeric Method: Take oil in a kadhai. Add jeera,onions, tomatoes and fry till water evaporates. Now add the parotha or tortilla pieces and stir around for some time. Add chilli powder, salt, turmeric, pepper, coriander powder, and mix it with the above. Beat the eggs and pour it over the mixture. Stir around well, just like scrambled eggs Stir till the eggs are cooked.

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Posted in Non Vegetarian

Ingredients: • 1/2 kg – minced Mutton • 2 tsp – Vinegar • 2 tbsp – oil • 1/2 cup – finely chopped Onion • 1 tsp – minced Garlic • 1 tsp – minced Ginger • 1/2 cup – chopped Tomatoes • 1 tsp – chili powder • 1/2 tsp – Turmeric powder • 1 tsp – Garam Masala • 1 tbsp – chopped Mint • 1 tbsp – chopped coriander Method: Wash the meat and squeeze dry. Add vinegar and keep aside for 1/2 hr. Combine oil with onion, ginger and garlic and cook on full power for 4-6 minutes.( stir twice) Add tomatoes and cook for 3 minutes.

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Ingredients: • 1/2 kg – minced Mutton • 2 tsp – Vinegar • 2 tbsp – oil • 1/2 cup – finely chopped Onion • 1 tsp – minced Garlic • 1 tsp – minced Ginger • 1/2 cup – chopped Tomatoes • 1 tsp – chili powder • 1/2 tsp – Turmeric powder • 1 tsp – Garam Masala • 1 tbsp – chopped Mint • 1 tbsp – chopped coriander Method: Wash the meat and squeeze dry. Add vinegar and keep aside for 1/2 hr. Combine oil with onion, ginger and garlic and cook on full power for 4-6 minutes.( stir twice) Add tomatoes and cook for 3 minutes.

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Posted in Non Vegetarian

Ingredients: • 6 slices – soft bread • 1 tbsp – butter, softened • 2 flakes – garlic, crushed • 1/2 tsp – crushed Red Chilli • 1 tbsp – grated cheese • salt to taste Method: Roll the bread flat with the help of a rolling pin. Mix the salt, chilli and garlic in the butter. Apply on all slices generously. Roll one slice tightly from end to end. Brush all over with a bit of butter. Coat the roll with grated cheese by rolling in it. Repeat for all slices. Cover rolls with a moist cloth. Place in the refrigerator for 30 minutes. Bake in a hot oven for

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Ingredients: • 6 slices – soft bread • 1 tbsp – butter, softened • 2 flakes – garlic, crushed • 1/2 tsp – crushed Red Chilli • 1 tbsp – grated cheese • salt to taste Method: Roll the bread flat with the help of a rolling pin. Mix the salt, chilli and garlic in the butter. Apply on all slices generously. Roll one slice tightly from end to end. Brush all over with a bit of butter. Coat the roll with grated cheese by rolling in it. Repeat for all slices. Cover rolls with a moist cloth. Place in the refrigerator for 30 minutes. Bake in a hot oven for

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Posted in Kiddies Corner

Ingredients: • 1 lb – Pork spare ribs • 5 Cloves – Garlic • 2.5 cups – water • 3 – Cinnamon sticks • 5 – whole anise • 1 tbsp – White peppercorns • 1 tbsp – Black Peppercorns • 2 tsp – salt • 2 tsp – Sugar • 1 tbsp – dark soya sauce • 2 tbsp – Shallot flakes • 1 tbsp – shredded coriander • Soy sauce with thinly sliced Red Chillies (for dipping) • 2 – Chinese crullers. Method: Take spare ribs in a large pot and add enough cold water and parboil till foam rises to the surface Drain, rinse the meat with cold

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Ingredients: • 1 lb – Pork spare ribs • 5 Cloves – Garlic • 2.5 cups – water • 3 – Cinnamon sticks • 5 – whole anise • 1 tbsp – White peppercorns • 1 tbsp – Black Peppercorns • 2 tsp – salt • 2 tsp – Sugar • 1 tbsp – dark soya sauce • 2 tbsp – Shallot flakes • 1 tbsp – shredded coriander • Soy sauce with thinly sliced Red Chillies (for dipping) • 2 – Chinese crullers. Method: Take spare ribs in a large pot and add enough cold water and parboil till foam rises to the surface Drain, rinse the meat with cold

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Posted in Non Vegetarian

Ingredients: • raw Rice – ½ kg • grated Coconut – ½ cup • ripe bananas, chopped – 1 cup • Jaggery powder -½ cup • Ghee or oil to cook dosa • salt to taste Method: Soak rice in water for 3 to 4 hours. Grind with coconut till smooth. (Keep the batter fairly thick). Add banana, jaggery and salt and grind again till smooth. Add water if needed to get a consistency like usual dosa. Heat a non-stick pan. Brush with oil or ghee. Pour two or three small dosas on it (they should be about 3 mm thick). Pour little ghee or oil all round. When under side

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Ingredients: • raw Rice – ½ kg • grated Coconut – ½ cup • ripe bananas, chopped – 1 cup • Jaggery powder -½ cup • Ghee or oil to cook dosa • salt to taste Method: Soak rice in water for 3 to 4 hours. Grind with coconut till smooth. (Keep the batter fairly thick). Add banana, jaggery and salt and grind again till smooth. Add water if needed to get a consistency like usual dosa. Heat a non-stick pan. Brush with oil or ghee. Pour two or three small dosas on it (they should be about 3 mm thick). Pour little ghee or oil all round. When under side

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Posted in Vegetarian

Ingredients: • 2 cups – Peeled and chopped Doodhi • 1/2 cup – Channa dal • 2 – Tomatoes, chopped • 1 tsp – Coriander powder • 1 tsp – Chilli powder • 1 tsp – Sugar • 1/2 tsp – Turmeric powder • 1/2 tsp – Cumin powder • 1/2 tsp – Asafetida • Coriander leaves to garnish • Salt to taste Method: Cook the dal in the pressure cooker for 10-15 Now add all the other ingredients to it and pressure cook for 8 minutes Remove from fire and let it stand for 10 minutes Garnish with coriander leaves. Serve hot with rotis or chapatis.

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Ingredients: • 2 cups – Peeled and chopped Doodhi • 1/2 cup – Channa dal • 2 – Tomatoes, chopped • 1 tsp – Coriander powder • 1 tsp – Chilli powder • 1 tsp – Sugar • 1/2 tsp – Turmeric powder • 1/2 tsp – Cumin powder • 1/2 tsp – Asafetida • Coriander leaves to garnish • Salt to taste Method: Cook the dal in the pressure cooker for 10-15 Now add all the other ingredients to it and pressure cook for 8 minutes Remove from fire and let it stand for 10 minutes Garnish with coriander leaves. Serve hot with rotis or chapatis.

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Posted in Kiddies Corner

Ingredients: • Chicken – 800 g • Sugar – 1 tbsp • Lemon juice – 3 tbsp • Onion seeds (kalonji) – 1 tbsp • Cumin seeds – 1 tbsp • Mustard Seeds – 1 tsp • Fennel seeds (saunf) – 1 tbsp • Onions sliced – 1 cup • Ginger and Garlic paste – 1 tbsp each • Tomato puree – 1/2 cup • Red Chilli – 2 tbsp • coriander powder – 2 tbsp • Turmeric powder – 1 tsp • Yoghurt – 2 tbsp • malt Vinegar – 2 tbsp • coriander leaves, chopped – 1/2 cup • oil – 1tbsp • salt to taste Method: Clean and

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Ingredients: • Chicken – 800 g • Sugar – 1 tbsp • Lemon juice – 3 tbsp • Onion seeds (kalonji) – 1 tbsp • Cumin seeds – 1 tbsp • Mustard Seeds – 1 tsp • Fennel seeds (saunf) – 1 tbsp • Onions sliced – 1 cup • Ginger and Garlic paste – 1 tbsp each • Tomato puree – 1/2 cup • Red Chilli – 2 tbsp • coriander powder – 2 tbsp • Turmeric powder – 1 tsp • Yoghurt – 2 tbsp • malt Vinegar – 2 tbsp • coriander leaves, chopped – 1/2 cup • oil – 1tbsp • salt to taste Method: Clean and

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Posted in Non Vegetarian

Ingredients: • 1 cup – mixed beans (moong, cowpeas, dried peas, rajma). • 2 tomatoes. • 1 onion. • 1 tbsp – chopped garlic. • 2 tbsp – grated ginger. • 2 cloves. • 1/2 tsp – cumin seeds. • 1 inch – cinnamon. • 1 bay leaf. • 2 tbsp – oil. • A small pinch asafoetida. • 2 red chilli. • 1 green chillies. • 1/4 tsp – Turmeric powder. • 1/2 tsp – Red Chilli powder. • Salt to taste. Method: Rinse the beans and soak overnight. Heat oil in a pressure cooker, add cumin seeds, asafoetida, bay leaf, cinnamon, cloves, and red chillies. Add chopped onions and

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Ingredients: • 1 cup – mixed beans (moong, cowpeas, dried peas, rajma). • 2 tomatoes. • 1 onion. • 1 tbsp – chopped garlic. • 2 tbsp – grated ginger. • 2 cloves. • 1/2 tsp – cumin seeds. • 1 inch – cinnamon. • 1 bay leaf. • 2 tbsp – oil. • A small pinch asafoetida. • 2 red chilli. • 1 green chillies. • 1/4 tsp – Turmeric powder. • 1/2 tsp – Red Chilli powder. • Salt to taste. Method: Rinse the beans and soak overnight. Heat oil in a pressure cooker, add cumin seeds, asafoetida, bay leaf, cinnamon, cloves, and red chillies. Add chopped onions and

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Posted in Vegetarian

Ingredients: • 1 packet – Hakka noodles • 2 tbsp – Onion chopped finely (optional) • 2 tsp – Garlic chopped finely • 1 – carrot, medium sized (chopped lengthwise) • 1/2 – Capsicum medium sized (chopped lengthwise) • 1/2 cup – Cabbage chopped lengthwise • 3 tbsp – Spring onion (chopped finely includes both green and white part) • 1/2 tsp – Vinegar • 1/2 tsp – soya sauce • 1 tsp – Green chilli sauce • 1.5 tsp – pepper • Salt • 1.5 tbsp + 1/4 tsp – Olive oil Method: Chop all the vegetables and keep it ready. Boil water (enough for the noodles to immerse) then

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Ingredients: • 1 packet – Hakka noodles • 2 tbsp – Onion chopped finely (optional) • 2 tsp – Garlic chopped finely • 1 – carrot, medium sized (chopped lengthwise) • 1/2 – Capsicum medium sized (chopped lengthwise) • 1/2 cup – Cabbage chopped lengthwise • 3 tbsp – Spring onion (chopped finely includes both green and white part) • 1/2 tsp – Vinegar • 1/2 tsp – soya sauce • 1 tsp – Green chilli sauce • 1.5 tsp – pepper • Salt • 1.5 tbsp + 1/4 tsp – Olive oil Method: Chop all the vegetables and keep it ready. Boil water (enough for the noodles to immerse) then

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Posted in Vegetarian

Ingredients: • 1 cup Almond Milk (can use soy) • 1 tsp Vinegar • 3/4 cup turbinado Sugar (can use regular Sugar) • 1/3 cup canola or other flavorless vegetable oil • 2 tsp vanilla extract • 1 cup all-purpose flour • 1/3 cup cocoa powder • 3/4 tsp baking soda • 1/2 tsp baking powder • A pinch of salt • For icing: • 4 tbsp – vegan Butter (like earth balance, softened to room temperature) • Method: In a bowl, mix the almond milk and vinegar and set aside for a few minutes until it curdles. Add the sugar, oil, vanilla extract and beat together until it turns frothy.

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Ingredients: • 1 cup Almond Milk (can use soy) • 1 tsp Vinegar • 3/4 cup turbinado Sugar (can use regular Sugar) • 1/3 cup canola or other flavorless vegetable oil • 2 tsp vanilla extract • 1 cup all-purpose flour • 1/3 cup cocoa powder • 3/4 tsp baking soda • 1/2 tsp baking powder • A pinch of salt • For icing: • 4 tbsp – vegan Butter (like earth balance, softened to room temperature) • Method: In a bowl, mix the almond milk and vinegar and set aside for a few minutes until it curdles. Add the sugar, oil, vanilla extract and beat together until it turns frothy.

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Posted in Kiddies Corner

Ingredients: • 1 – medium-sized potato, boiled and peeled • 1 – onion, chopped finely • 2 inches Ginger • 3-4 – Green chillies • 2 cups – Coconut Milk or fresh grated Coconut • 3-4 – Curry leaves • 1 tsp – Mustard Seeds • 4 tbsp – Coconut oil • A pinch Turmeric powder Method: Chop the boiled and peeled potato into 2 inch cubes and keep aside. Heat 2 tbsp of coconut oil in kadai and add mustard seeds. Add haldi, ginger, green chillies and curry leaves after the seeds splutter. Add finely chopped onions and fry until they turn brown and transparent. Meanwhile, grind the grated coconut

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Ingredients: • 1 – medium-sized potato, boiled and peeled • 1 – onion, chopped finely • 2 inches Ginger • 3-4 – Green chillies • 2 cups – Coconut Milk or fresh grated Coconut • 3-4 – Curry leaves • 1 tsp – Mustard Seeds • 4 tbsp – Coconut oil • A pinch Turmeric powder Method: Chop the boiled and peeled potato into 2 inch cubes and keep aside. Heat 2 tbsp of coconut oil in kadai and add mustard seeds. Add haldi, ginger, green chillies and curry leaves after the seeds splutter. Add finely chopped onions and fry until they turn brown and transparent. Meanwhile, grind the grated coconut

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Posted in Vegetarian

Ingredients: • 1 litre / 5 cups – Milk • 2 tbsp – Curd • 2 tbsp – edible gum (Goond/ gaund/ gundar khawano) • 4 tbsp – Wheat Dalia / coarse Wheat flour or coarse Suji • 3 tbsp – Ghee • 0.75 cup/ 100 gm – Brown sugar • 0.5 tsp – coarsely ground elaichi • 0.5 tsp – Nutmeg / Jaiphal powder • 0.25 tsp javantri / Mace powder (optional) • 0.5 tsp – Saffron strands soaked in 2 tbsp hot water • For Garnish : • sliced Almonds • majtari seeds • melon seeds • sliced pistachois • coarse powder of elaichi Method: Boil milk in heavy

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Ingredients: • 1 litre / 5 cups – Milk • 2 tbsp – Curd • 2 tbsp – edible gum (Goond/ gaund/ gundar khawano) • 4 tbsp – Wheat Dalia / coarse Wheat flour or coarse Suji • 3 tbsp – Ghee • 0.75 cup/ 100 gm – Brown sugar • 0.5 tsp – coarsely ground elaichi • 0.5 tsp – Nutmeg / Jaiphal powder • 0.25 tsp javantri / Mace powder (optional) • 0.5 tsp – Saffron strands soaked in 2 tbsp hot water • For Garnish : • sliced Almonds • majtari seeds • melon seeds • sliced pistachois • coarse powder of elaichi Method: Boil milk in heavy

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Posted in Festive

Ingredients: • 2 cups – cooked Rice • 1/4 kg – ivy gourd, chopped lengthwise • 1 – onion, chopped • 2 – green chillies, slit opened • 1/2 tsp – Garam Masala powder • 1/4 tsp – Turmeric powder • Salt • Oil • 1 tsp – Mustard Seeds + Urad Dal • A few Curry leaves • To roast and grind: • 1 tbsp – Coriander seeds • 1 tsp – Flax seeds • 1 tsp – peppercorns • 1 tsp – Cumin seeds • 1 tsp – Mustard Seeds • 2 tbsp – desiccated Coconut • 4 – dry Red Chillies Method: Roast and grind all the ingredients

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Ingredients: • 2 cups – cooked Rice • 1/4 kg – ivy gourd, chopped lengthwise • 1 – onion, chopped • 2 – green chillies, slit opened • 1/2 tsp – Garam Masala powder • 1/4 tsp – Turmeric powder • Salt • Oil • 1 tsp – Mustard Seeds + Urad Dal • A few Curry leaves • To roast and grind: • 1 tbsp – Coriander seeds • 1 tsp – Flax seeds • 1 tsp – peppercorns • 1 tsp – Cumin seeds • 1 tsp – Mustard Seeds • 2 tbsp – desiccated Coconut • 4 – dry Red Chillies Method: Roast and grind all the ingredients

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Posted in Vegetarian