PANEER KABAB

paneer Kabab Ingredients Cottage cheese/paneer 3 cups. Minced green chilli 1 tbsp. Chopped coriander leaves 1 tbsp. Chopped mint leaves Pepper powder 1 tsp Chilli powder 1 tsp. 1 tsp ajwain/omam 1 tsp garam masala ½ gram flower/kadale hittu/besan ¼ cup corn flower Oil for frying Method Mash all the ingredients to gather, Divide into … Continue reading →

Tandoori cauliflower.

Ingredients 1 medium cauliflower 1 cup thick curd 2 tbsp. Ginger garlic paste Dry jeera powder 2 tsp 2 tsp pepper powder to sprinkle 2 tsp. Tandoori masala powder 1 tsp. Chilli powder 1 tbsp lime juice 2 tbsp oil 2 tbsp butter Salt to taste. Method De-stalk the cauliflower and cut Blanches in hot … Continue reading →

Tondekai kootu

1 cup diced Tondekai,(my mom cuts the Tondekai lengthwise and my aunt horizontally I dice it to disguise it.) 1 cup moong daal. 4 tbsp. Grated fresh coconut 2 tsp. Roasted jeera 2 tsp. Pepper Salt to taste Pinch of turmeric Season with mustard, urad daal,red chilli, asafoetida and kharipatta. Method Coarsely grind coconut, jeera … Continue reading →

Tondekai sandige

1 kg. Tondekai cut to rings. 1 cup curd. Salt to taste. 1 tbsp. Each of  Ginger powder and jeera powder (optional.) 1 tsp. Asafoetida Mix all the ingredients well, keep it overnight. Sun dry for a week. This can be stored and deep fried for use as starters, or even as an accompaniment to … Continue reading →

Tondekai jajida taalu,

¼ Tondekai pounded. 2 tbsp. Oil.–  preferably coconut. Salt to taste 1 tbsp. Of tamarind pulp 1 tbsp. Of grated jaggery 1 tbsp. Of red chilli powder 1 tsp. Jeera powder 1 tsp. Coriander powder Seasoning mustard, asafoetida, urad dal (optional) kharipatta, and grated fresh coconut. Method In a wok, heat the oil, drop in … Continue reading →

Tondekai tumbsida pallya

¼ kilo Tondekai ½  fresh coconut scraped Juice of 1tbsp. Tamarind soaked 1 tbsp. Jaggery 1 tbsp. Coriander seeds roasted 2 tsp. Fenugreek seeds roasted(optional) 8 red chillies roasted Salt to taste, Pinch of turmeric and asafoetida 2 tbsp. Of coconut oil. Seasoning – mustard, urad dal, red chilli, kharipatta. Method: Grind to paste coconut, … Continue reading →

Barwah Tendli

Barwah  tendli ¼ Tondekai slit length wise. ¼ cup roasted and powdered peanuts ¼ cup finely chopped coriander leaves ¼ cup grated fresh coconut 3 tsp. Godha masala 1 tsp. chilli powder 1 tbsp. Of sugar 1 tsp mustard ½ fenugreek Pinch of turmeric Pinch of asafoetida Salt to taste. 2 tbsp. Cooking oil. method … Continue reading →