450 ml water 3tbs Nestle coconut powder 2tbs MTR puliogare powder. 1tbs. Cooking oil. For seasoning 2tbs rai seeds,1stsp. Urad dhal and 1 red chilli ,bay leaves. • Soak 3tbs of coconut powder in 450ml ofwarm water. • In wok heat 1tbsp. oil add the rai seeds,urad dal and red chillies with bay leaves. • … Continue reading
Romance are birthday cake and life is often peanut butter and jelly. I think everyone should have lots of delicious romance novels lying around for those times when the peanut butter of life gets stuck to the roof of your mouth. Likewise one needs to have a cache of chocolate cake particularly for when the … Continue reading
To me Delhi meant, tombs and monuments, and of course street food. The Golgappa’s, aloo tikki and even the chole-bature at Motibagh have their own unique place. But of course golgappa’s rule the roost. But this travel blog on must have Delhi street food named something called “Ram Ladoo” Now this was new, I called … Continue reading
Potato pachidi. Ingredients. 2 large potatoes 2 green chillies 3 tsp. Roasted green grams(Puttani.) 2 tbsp. Grated coconut 2 red chillies. Pinch of asafoetida 4 cups curd. A bunch of coriander leaves 1 stalk of kharipatta 3 tsp. Oil. Method: Peel and dice the potatoes to small pieces. Grind the coriander leaves, roasted gram, green … Continue reading
Potato Thilisaaru 3 potatoes 1 tbsp rasam powder 1 tbsp. Tamarind juice 2 tsp. Jaggery Pinch of turmeric. Salt to taste For seasoning. 1 tsp. Ghee 1 tsp. Mustard 1 red chilli Pinch of asafoetida. 2 stalks of kharipatta Coriander leaves for dressing. Method. Peel, boil and blend the potatoes. In a large vessels, pour … Continue reading
Upinnakayi Batate. Aloo achari is a very popular dish, I have two recipes that I follow. This one uses the typical southie masala. 2 large potatoes. 2 tsp. Chilli powder ¼ tsp turmeric powder ½ tsp. mustard-fenugreek seeds roasted and powdered 1 tbsp. Oil. ¼ tsp. Mustard ¼ tsp. Asafoetida Salt to taste. Lime juice … Continue reading
Balehannu dose 1cup rice soaked for 2-3hrs (I keep it over night) ½ scrapped fresh coconut ¼ cup grated jaggery 2 ripe bananas 1 pepper pod. 2 tbsp. Oil. Method Grind all the ingredients to a paste of dropping consistency Heat a skillet smear a drop of oil on it. Pour a ladle of the … Continue reading
2 cups raw banana peel Oil ½ cup Coconut scrapping 6-8 Green chilli 2 Juice of lime ½ tsp. Salt to taste. Seasoning Mustard, urad, kharipatta, hing. Method In a wok pour in the oil and season. Add in the green chill, banana peel, salt and roast on small flame till crisp. Then add the coconut … Continue reading
Balekayi Podi.–2 1 Raw balekayi(banana) sliced to wafers. 1 cup rice soaked for 2-3 hours. 2-4 red chillies—can be altered to taste Salt to taste Tamarind 1 ½ tsp Turmeric powder ¼ tsp jaggery 1 tsp coconut scrapping 1 tbs oil for deep-frying or to grease the skillet Method grind the soaked rice, salt tamarind, … Continue reading
Balekayi podi.—1 1 balekayi 1 cup rawa 2 tsp coriander seeds 1 tsp jeera seeds 3 red chilli Pinch of hing. 6-8 oil Salt to taste Soak rawa for about an hour Fry coriander seeds,jeera seeds,chilli powder this to get a fine powder Add this to the rawa and create a batter of dosa/crepe consistency. … Continue reading
