Ingredients Okra-1/2 kg Garlic -2pods Red chillies-2 Corianderleaves- handful Salt-to taste Oil Directions In a pan add oil . Now add chopped okra and fry till the stickiness is gone and okra is slightly cooked. Add salt and a coarse paste of garlic,chillies and coriander. Keep on low flame and fry till they cook and combine together. Serve as side dish or with roti.
Ingredients Beetroot-2 Toor dal-3 tsp Tomato-1 Rasam pwd-2tsp Garlic-2pods Coriander leaves-handful Curry leaves-garnish Mustard-1tsp Cumin seeds-1tsp Asafoetida-1/4 tsp Water-2 cups Directions Cook dal,tomato and grated beetroot in a MV safe bowl 15min. Once cooked mash them well add salt and rasam pwd and cook for 2 mins. For seasoning in a pan add ghee mustar,cumin seeds,curry leaves,asafoetida and make a paste of coriander and garlic. Combine all and add to rasam . Serve hot with rice.
Ingredients Cumin seeds-1/2 cup Coriander seeds-3/4 cup Black peppercorns-1/2 cup Fenugreek seeds-1/2 tsp Tur dal-1 tsp Channa dal-1tsp Curry leaves-1cup Asafeotida-1/2 tsp Red Chillies-10 Directions Dry roast all ingredients one by one. Cool them and grind to a fine powder.
I ngredients Coriander seeds-1 cup Cumin seeds-1cup Channa dal-3/4 cup Dry Coconut -1 cup Urad dal -3/4cup Black peppercorns-1 1/2 tsp Mustard seed-1 1/2 tsp Fenugreek seeds-1 1/2 tsp Red chillies-15 Curry leaves -handful Poppy seeds-2 tsp Turmeric pwd-2 tsp Asafetida-1 tsp Roast each ingredient separately on a pan . Allow to cool and grind to a fine powder. Store in airtight container.
Ingredients Plain flour-1 cup Salt -a pinch Sugar-1/2 cup Water -1/2 cup Oil Knead flour salt with water to bind the mixture together. Once done roll down flat to with rolling pin. With a knife cut into small squares about 1 inch. Roll these squares into cone shape and press the cone opening with a fork which gives a shell shape.You can try your own method. Heat oil in pan the fry till they brown golden brown and place on kitchen tissues to absorb extra oil. In meantime make the syrup. Bring water 1/2 cup and sugar 1/2 cup to boil till 2 string thickness. Add the syrup to fried stuff give it a good stir to equally distribute the sugar coating. Allow to cool and store in airtight container.
Ingredients Surti Papadi Beans (frozen)-1 packet Onions-1 Tomato-1 Ginger-Garlic paste-2 tsp Coconut(grated)-handful Chillies-4 Sambar Pwd -2 tsp Oil Mustard-1tsp Cumin pwd-1 tsp Curry leaves Asafoetida Salt -to taste Tamarind juice Turmeric pwd -1/2 tsp Coriander-to garnish Directions Add oil in pan. Add mustard,cumin seeds,hing and curry leaves. Make a paste of onions,ginger- garlic,chillies ,tomato,coconut and sambar pwd. Add the paste ,turmeric pwd and salt to the pan and cook till raw smell goes off. Add little water and beans cook for 10 -15 mins. Add tamarind juice and cook for 2-3 mins. Garnish with coriander. Serve hot with rice/roti.
Ingredients Ragi flour-1cup Salt-1/4 tsp Water-1 1/2 cup Directions Mix 1 tsp of ragi flour in 1 1/2 cups of water Add salt to the mixture. Heat the mixture in a non-stick hollow pan and bring it to boil. Add the remaining ragi flour little by little , stirring continuously to avoid lumps. Cooking should be done for 15-20 mins till the mixture binds together. You can know the mixture is cooked by touching with dry finger it should not be sticky. Remove from flame at this point. Wet your hands and make balls when it is still hot. Serve hot with any curry .
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