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– 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,…

– Cut equal quantity of garlic and tomato into fine pieces. – Add oil in a pan and sauté chopped garlic, curry leaves, turmeric powder, chopped tomatoes and then add sambar powder, red chilly powder, asafoetida powder and salt. Cheers

ENERGY BAR – Dry roast cashews, almonds, pistachios, walnuts and cucumber seeds in a pan – Cool down the dry roasted items and grind into a fine powder – Grind dates, raisins and apricots in the same blender to a fine paste – Mix nuts powder and dates paste into a dough – Spread a…

– Dry roast cashews, almonds, pistachios, walnuts and cucumber seeds in a pan – Cool down the dry roasted items and grind into a fine powder – Grind dates, raisins and apricots in the same blender to a fine paste – Mix nuts powder and dates paste into a dough – Spread a butter paper…

– Cut karanaikizhangu into small pieces. – Boil tamarind water and add chopped karanaikizhangu, turmeric powder and salt. – Add oil in a pan and sauté mustard seeds, urad dal, curry leaves, boiled karanaikizhangu and red chilly powder. – Fry until it gets cooked. Cheers

– Cut snake gourd, carrot, potato, brinjal, onion, green chillies and tomatoes into small pieces. – Pressure cook the above with little bengal gram, more toor dal, more green gram, little water, red chilly powder and turmeric powder. – Add tadka, fennel seeds powder, salt and coconut flakes, once the pressure subsides.

– Cut beans in lengthwise. – Add oil, fennel seeds, curry leaves, chopped garlic, onion, beans, salt, chilly powder, turmeric powder and cook well. – Once everything is cooked well, add boiled milk and switch off the flame.

– Without adding oil in a pan, sauté pepper, cumin seeds and karpuravalli leaves. – Add grated coconut, salt and grind it to a coarse paste.  – Mix the grounded mixture in butter milk.