Asafoetida/Hing chutney

Ingredient 1 cup shredded coconut 2-4 dry red chillies small piece tamarind small piece hing or 1/4 tsp hing powder For seasoning mustard curry leaves Method Heat a tsp of oil and roast red chillies in it. If you are using solid hing then fry the hing in oil along … Continue reading

Spicy Sindhi Pakora

Ingredients: 100gms Cabbage, Chopped finely 100gms Cauliflower, Chopped finely 200gms Onion, Chopped finely 5 Green Chilies, Chopped 1 Cup Coriander Leaves, Chopped 2 Big Carrots, Grated ‘ tsp Pomegranate Seeds, Crushed 1tsp Red Chili Powder 250gms Gram Flour Oil for deep-frying Salt to taste Method: Spicy Sindhi Pakora Make a … Continue reading

Chilli garlic noodles

INGREDIENTS: Noodles 2 tbsp Soya sauce 1/2 tsp vinegar 1 cup of sliced carrots, spring onions, cabbage & french beans 2 red and green chillis and 4 pearls of garlic, ground to paste 1 spoon chilli powder Salt to taste 3 tbslp oil METHOD Cook the noodles in boiling water … Continue reading

Daal Daliya Idlis

Ingredients  Daliya -broken wheat (ground into paste)   3.5 Tbsp Channa Daal   2 tsp Sour curd   100 gms Coriander leaves   1 handfull Sweet corn   2 tsp green Peas   2 Tsp Pepper   to taste Cumin   to taste Oil   3 tsp Salt   To taste Method: Soak Daliya and chana dal for 2 hrs. … Continue reading

Soft idlis

Ingredients: 4 cups (heaped) – raw long grain rice 1 cup (heaped) and 1/2 cup – split urud dhal Salt to taste. Method: Pressure cook the rice without adding water in the rice for 5 minutes. Allow the pressure to subside on its own. Then add lukewarm water to the … Continue reading

Masala Dosa

Ingredients: Raw rice – 1 cup Par boiled rice * – 1 cup Husked black gram (urad) – 1/2 cup Fenugreek seeds – 1 tsp Salt – to taste *Par boiled rice, as it is called in India is not under cooked rice as the name may suggest. It is … Continue reading