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MINT CHUTNEY – Saute mustard, 2 tbsp urad dal, 3 tbsp bengal gram, few cumin seeds, pepper, small onion, green chilly, mint leaves, coconut, tamarind and salt – Grind it to a coarse consistency and add tadka to it

– Add ghee in a pan and sauté vermicelli till golden brown. – Pour water into the milk pan and add the roasted vermicelli. – Boil till it gets cooked and switch off the stove. – Add sugar, cardamom powder, cashew nuts and raisins. – Add boiled milk to the above mixture after 10 mins.

– Add oil and sauté 4 tbsp bengal gram, 1 tbsp urad dal, 4 tbsp coriander seeds, 3 red chillies, 1 tbsp pepper, 1/2 tbsp cumin seeds, 1/2 tbsp white sesame seeds. – Grind it to a fine powder. – Add oil in a pressure cooker and sauté mustard, onions, brinjal, tomato, turmeric powder, tamarind…

– Grind ripen tomatoes, red chillies, tamarind and salt to a fine paste. – Without adding oil in a pan, sauté cumin seeds, red chillies, fenugreek and asafoetida cake. – Grind it to a fine powder. – Add grounded tomato paste in a pan and let it boil until cooked. – Then add the grounded…

Ragi – 1 kg Kambu – 1 kg Green gram – 1/2 kg Red rice – 1/4 kg Roasted gram – 1/4 kg Thinai – 100 gms Horse gram – 100 gms Barley – 100 gms Almonds – 25 Cashewnuts – 10 Peanuts – 100 gms Cardamom – 6 Dry ginger – 1 inch piece…

– Soak red gram, red chillies and fennel seeds for 3 hrs. – Grind the above mixture to a coarse paste. – Add chopped onion, curry leaves, coriander leaves, asafoetida powder and salt to the grounded mixture. – Make small balls and steam cook in idli pan. – Cut onions, tomatoes and garlic. – Grind…

– Soak 800 gms murukku rice in water, drain the water and dry it in sun, until it gets dried completely. – Without adding oil in a pan, sauté 150 gms broken green gram and 100 gms urad dal. – Sprinkle some water to 100 gms par boiled idli rice and soak for 1/2 hr.…

– Dry roast pepper, black sesame seeds, red chillies, asafoetida powder and turmeric powder and grind it to a fine powder. – Add oil in a pan and sauté fennel seeds, finely chopped garlic, finely chopped betel leaves, cooked rice, salt and the grounded powder. Cheers

– Add paneer cubes, onion cubes, tomato cubes, capsicum cubes, hung curd, red chilly powder, cumin powder, turmeric powder, chat masala powder, kasuri methi leaves, ginger garlic paste, garam masala powder, besan flour (optional), lemon juice and salt – Marinate for 3 or 4 hours or even overnight in fridge – All all the veggies…

Wooow really so nice….can u share me Navadhnaya adai….i need the names and quantity of that …. On Wed, Feb 26, 2020, 12:19 PM Mohan wrote: > TOMATO GARLIC KOSTHU > – Cut equal quantity of garlic and tomato into fine pieces. > – Add oil in a pan and sauté chopped garlic, curry leaves,…