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Ingredients:
- Raw rice - 1 cup
- Urad dhal - 1/4 cup
Method:
- Soak the rice and urad dhal for at least 1 hour
- Grind it nicely with addition of needed salt to taste. Consistency of the batter should be little watery than dosa batter
- Heat the hard bottom pan in medium heat on stove and pour oil to fry the paniyaram
- Once the oil is heated, in kuzhi karandi take the batter and pour into the oil
- In a minute turn the paniyaram
- Take the paniyaram out in another minute
- Once it is cool, check the paniyaram whether it is cooked well inside or not. If not cook the next paniyaram for little bit longer time.
Ingredient :
- Carrot 1/4 kg
- Potato 3 nos
- Mustard seeds 1/4 tsp
- Split Urad dal 1/4 tsp
- Chilly powder 1/2 tsp
- Salt to taste
- Oil 1 tsp
Method :
- Cut the vegetables into small pieces
- In a pan, pour the oil and heat it
- Add mustard seeds and allow it to splutter
- Then add urad dal, fry till it gets golden colour
- Now add the cut vegetables
- Add salt and chilly powder
- Keep the stove in a low flame and fry till the vegetables are fully cooked
Ingredient :
- All purpose flour(maida) - 1 cup
- Oil - 1 tsp
- Sugar - 5 Tbsp
- Salt - 1 tsp
- Warm Water - 1/2 cup
- Oil - for frying
Method :
- Add oil,salt and sugar to the maida..
- Make a dough by adding hot water.
- Roll of the dough to a circle and make a vertical cut first and then a horizontal cut to form a daimond shape.
- Deep fry them in oil.
- Store them in air tight Box
Ingredients:
- Basmathi Rice - 1 cup
- Sliced Onions - 1
- Chopped Tomatoes - 3
- Green Chillies - 3
- Chopped Ginger n Garlic - 1 tbsp
- Mixed Whole Spices - Cinnamon,Cardamom,Cloves
- Jeera - 1 tsp
- Turmeric Powder - 1 tsp
- Overnight soaked Chana Dhal - 1 cup
- Salt - to taste
- Oil - as you like
Method :
- Heat oil in the Pressure Cooker,season the whole spices and jeera seeds.
- Now add the sliced onions and saute it well.
- Then put the chopped ginger n garlic,Green chillies.
- After a 5 minutes add the chopped tomatoes.
- Have to wait till the tomatoes raw smell goes off.
- After that add the rice ,chana dhal, turmeric powder and salt.
- Stir it well the mixture and add the hot water as measured for the rice.
- Leave it to cook for 3 whistles.
- Serve the Spicy Chana Rice with chicken Gravy.
Ingredient :
- Olive oil cooking spray
- 1 large head of cauliflower (about 5 to 6 heaping cups)
- 1/2 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 3/4 tsp sea salt
- 1/4 cup extra-virgin olive oil
- Parsley, for garnish, optional
Method :
- Preheat oven to 400°F. Line large baking sheet with aluminum foil and lightly spray with cooking oil.
- Cut cauliflower into bite-sized florets. In a medium bowl, combine nutritional yeast, garlic powder, pepper and salt.
- Pour oil into a small bowl. Lightly dip each floret into oil* and then dip into nutritional yeast mixture to coat. Place on baking sheet and repeat with each floret.
- Bake 55 to 65 minutes, until browned. Serve and top with a handful of chopped parsley
Ingredients :
- Mango, peeled and sliced
- Lime wedges
Method :
- Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
- With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
- Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
- Cut the fruit into the desired shape.
- Position rack in upper third of oven and preheat broiler. Line a broiler pan with foil.
- Arrange mango slices in a single layer in the prepared pan. Broil until browned in spots, 9 to 11 minutes. Squeeze lime wedges over the broiled mango and serve.
Ingredients :
- Canned pineapple rings
- Salted butter
- White or brown sugar
Method :
- Melt a sizeable glob of butter (about 1 tbsp) in a small frying pan over a medium-high heat
- When the butter has melted completely and started to bubble slightly, pop in the pineapple rings. I usually do 4 and save the rest
- Sprinkle sugar over the tops of the rings and flip after a few minutes (when the hot side of the pineapple has whitened slightly)
- Sprinkle sugar on the other side, wait, and flip again
- Repeat steps 3 and 4 until the rings are considerably lighter than before and starting to brown slightly. The butter and sugar should be browned and bubbling but not burnt
- Serve the pineapple rings with the excess syrup from the pan poured over the top
Ingredient :
- 1 head cauliflower, cut into florets, washed, pat dried, sprinkled with salt and air dried for one day
- To taste, peanut or safflower oil
- To taste, yellow mustard seeds
- To taste, turmeric
- To taste, ground cumin
- To taste, ground coriander (one part coriander to one part cumin)
- 2 serrano peppers, sliced down the middle up to the stem
- To taste, fresh lime juice
Method :
- Heat oil until hot. Pour in mustard seeds and cover immediately. After the seeds have stopped sputtering, add the spices and fry for a minute or so.
- Add the cauliflower and fry for a minute or so. Pour the cauliflower with the oil and spices into a heavy jar or container.
Pour in the lime juice. Throw in the serrano peppers. Heat more oil and pour on top.
- Add enough hot oil so that no vegetables are exposed. Cover tightly. Allow the jar to sit in a sunny area if available. This helps in the pickling process.
The cauflower will become sour and spicy but remain crunchy. Shake the jar once in a while to redistribute the spices.
Ingredient :
- 1 lb ground sausage of choice
- 4 handfuls of raw spinach (about one bag or bunch)
- 2 onions
- 4-6 medium/large sweet potatoes
- Salt, pepper, garlic powder, sage, and basil to taste
- Optional toppings- raw, sharp cheddar cheese, sour cream, cream cheese
Method :
- Bake sweet potatoes for 45 minutes to an hour until soft (can be done ahead of time and re-heated)
- Brown sausage in a large skillet.
- When it is almost browned, dice onion and add.
- When onions have started to soften, add the spinach.
- Saute until all are cooked and spice to taste.
- When sweet potatoes are soft, remove and cut in half lengthwise.
- In a large baking dish or on a baking sheet, Flatten the sweet potato a little bit and add a big scoop of the stuffing mixture to the middle of the sweet potato, evenly dividing among them.
- Top with cheese (if using)
- Return to the oven for about 10 minutes to incorporate flavors and melt cheese.
Ingredient :
- Parotta / Paratha – cooked and cut into small square pieces
- Onion / Vengayam – 1 cup
- Green Chili / Pachai Milagai – 2
- Ginger Garlic Paste / Inji Poondu Vizhuthu
- Red Chili Powder / Milagai Thool – 2-3 Ts
- Curry Powder – 1 Ts
- Garam Masala Powder – 1 Ts
- Fennel Powder / Saunf Powder – 1 Ts
- Coriander Cumin Powder / Dhania Seerakam Podi – 1 Ts
- Chili Garlic Paste / Poondu Milagai Paste
- Tomato Ketchup
- Soya Sauce
- Oil / Yennai
- Salt
Method :
- Take a pan add oil and heat it, then add ginger garlic paste and saute it well until the raw flavor is gone
- Then add green chili’s and onions, mix and saute it well, then add all the powder masala ingredients like red chili powder, curry masala powder, garam masala powder, fennel powder, coriander cumin powder, mix and saute them well for 1-2 minutes
- Now add the sauce ingredients like chili garlic paste, tomato ketchup, soya sauce and salt, saute it for 1-2 minutes, then add the parotta / paratha pieces, mix well, then add corn flour water (ie., mix 1 Ts of corn flour in 1/4 cup of water and it is optional), cook for a minute and switch off the flame, Garnish with chopped greens of green onions,
Ingredients :
- Gongura leaves (Pulicha Keerai/ Sorrel leaves)- 3 cups
- Tamarind/ Chintha Pandu
- Small onions/ Chinna Ullipaya – 2 cups
- Onions/ Ullipaya – 1 cup
- Oil
- Mustard/ Avalu, Cumin seeds/ Jeelakkara
- Red chili’s/ Yendu Mirapakayalu
- Urad dhal/ Ulundu/ Minapappu – 1/4 cup
Method :
- Put oil in a pan, add gongura leaves and fry until it reduces in size, add water and let it cook until the water drains
- Grind the gongura leaves along with red chili’s, salt, urad dhal, little sugar, tamarind, onion pieces till it becomes fine paste by adding water in between
- Put oil in a pan add mustard, cumin seeds, small onions and fry, now add the gongura pachadi, mix well and the recipe is ready
Ingredients:
-
Raw banana - 1 No
-
Chilli powder - 1/2 tbsp
-
Salt - to taste
-
Oil - 3 tbsp
-
Asafoetida - a pinch
Method:
-
Wash & cut the bananas into thin slices.
-
Mix it with chilli powder, Asafoetida and salt and allow it to marinate for 15 mins.
-
In a pan, heat the oil and fry the banana until it is cooked.
-
Tasty banana fry is ready
Ingredients:
- Kambu 1 cup
- rice 2 tbsp
- coconut (shredded) 1/2 cup (optional)
- cardamom powder 1/2 tsp
- jaggery (crushed) 3/4 cup (or lesser)
Method:
- Dry roast the kambu, rice till the kambu smells good.
- Let it cool and powder it.
- Add 1/2 cup water to jaggery and dissolve it by heating.
- Filter and remove any impurities.
- Pour the hot solution to a mixing bowl. Add the flour, cardamom powder and kambu
- flour. Mix well to get something like hard chapathi dough. Take a ball and press well
- inside the palm to get a rough oval shape. Grease an idly mold with very little sesame
- oil and place the dumplings. Cook in idly cooker for 5 minutes (full steam).
Ingredient :
- Milk : 1 cup
- Curd : 1 tsp
- Butter : 100 gm
- Maida (Wheat flour) : 5 cups
- Yeast : 1½ tsp
- Baking powder : 1/2 tsp
- Egg : 1
- Sugar : 1/3 cup
- Salt : to taste
Methods :
- In a bowl mix together the milk, sugar, yeast and curd and keep it aside for 10-15 minutes till it becomes frothy.
- Add maida, baking powder, egg, sugar, salt, milk and butter to it and knead it together well to form a soft dough.
- Cover it with a damp cloth and keep it aside for three hours till it rises, until the dough has doubled in volume.
- Preheat the oven to maximum heat and divide the dough into 8-10 balls.
- Grease each with butter, roll out each ball into flat and bake the naans until puffed up and golden brown in color.
Ingredients :
- 1 pound Brussels Sprouts
- 1 Tablespoon Olive Oil
- Coarse Salt And Ground Black Pepper
- Crushed Red Pepper Flakes And Minced Garlic (optional)
Method :
- Preheat oven to 400ºF.
- Chop stems off Brussels sprouts. Pull apart individual layers from each sprout. Place in a colander and rinse with water. Use a paper towel to dry sprout leaves.
- Place sprout leaves on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, and red pepper flakes and garlic, if using. Using your hands, massage each sprout leaf until evenly coated with oil and seasonings. Spread sprout leaves out evenly on the baking sheet.
- Place in the oven and roast for 10–20 minutes, until browned and crispy, turning the sprout leaves halfway through roasting.
Ingredients :
- 2 tbsp. extra-virgin olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tbsp. tomato paste
- 1 tsp. crushed red pepper flakes
- 1 15-oz can diced tomatoes
- 4 c. low-sodium chicken broth
- 1 lb. boneless skinless chicken breasts, cut into 1" chunks
- 8 oz. penne
- 1 1/2 c. shredded Parmesan
- 1/2 c. shredded mozzarella
- Coarse salt
Method :
- In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, 6 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and crushed red pepper flakes.
- Add diced tomatoes and chicken broth and bring to a simmer. Add chicken and cook until cooked through, 10 to 12 minutes.
- Add pasta and cook until al dente, 6 to 8 minutes.
- Right before serving, mix in Parmesan and mozzarella until just melted and season generously with salt and pepper.
- Ladle into bowls and top with parsley.
Ingredients :
- Aval/Avalakki/Poha/ Beaten Rice
- (Use the thicker variety) - 1 cup
- Sugar - 1/2 Cup
- Cardomom - 2 or 3 pods Powdered
- Ghee - 5 tsps
- Cashewnuts - 5 broken to bits
Method:
- In a pan, heat 2 tsp ghee and fry the Aval till it turns light brown in color. pulse it in the Mixer to a coarse rava consistency.
- Heat 11/2 - 2 cups of water(depending on the requirement) and once the water boils, add the aval and cook it till it is soft
- Add sugar and keep stirring till the mix is thickens evenly ensuring no lumps. Add 2 spoons of ghee while it is cooking..
- Once the mixture thickens remove from heat.
- Heat a tsp ghee, fry the broken cashew and pour it over the Kesari.
Ingredients:
- Crabs small 10 numbers
- Chilli powder 3 teaspoons
- Turmeric powder ½ Teaspoon
- Onion 1 medium
- Curry leaves 10
- Salt to taste
- Oil for frying
Method:
- Clean and wash all the crabs. Break the thin ends of the legs and keep the thick ends with the body part.
- Break the crabs into two pieces in the middle.
- In a dish, mix the chilli powder, turmeric powder and salt into a paste adding little water.
- Add the crab pieces into the chilli paste and mix well so each piece of crab has been smeared with the paste well.
- Deep fry these crab pieces in oil and drain and remove.
- Slice the onion and cut the curry leaves into two.
- In a clean hot pan fry the onions and curry leaves until onions are golden.
- Add the fried onion and curry leaves to the fried crab pieces and toss well.
Ingredients:
- Urad Dhal - 1 cup
- Rice Flour - 1/4 cup
- Pepper & Cumin Seeds - 1 tsp
- Asafoetida/Hing - a pinch
- Salt to taste
- Oil for deep fry
Method :
- Soak the dhal for 30 mins. Drain water and grind into a coarse paste. Grind pepper & cumin seeds into a coarse powder.
- Mix grinded paste, powder, rice flour, salt and hing. You can sprinkle some water but the batter should be thick.
- Heat oil in a frying pan. Take one small lemon size of batter and keep it on the plastic sheet/cloth and flatten it with fingers like thattai and make a hole on the centre. And gently take out and slip into the hot oil.
- Turn the vada to cook other side. Take out once the vada becomes crispy golden brown color. You can fry more vadai depending on your pan size.
Ingredients :
- 3 eggs, beaten
- salt and pepper to taste
- onion, chopped (about 3 tablespoons)
- Green Chilly chopped- 1 tsp
- shredded cheddar cheese, about 1/4 cup
- Butter- to grease
Method:
- Place a small amount of butter in each of the sandwich maker side.
- Preheat about 2 minutes.
- mix all the ingredients except cheese together to make the egg mix.
- Pour half of the eggs evenly into the hot, buttered side of the machine, top with the cheese, pour remaining eggs on top.
- machine, cook for about 2 minutes or until done.
- Top with more cheese if desired.
Ingredients:
- Cauliflower - 1 small flower
- Cinnamon - 2 no.
- Coconut - grated
- Turmeric powder - 1/4 tsp
- Chilli powder - 1 tsp
- Oil - 3 tsp
- Salt - To Taste
- Water - As required
Method :
- Take pan, add oil, cinnamon, Cauliflower and fry it.
- Add Turmeric powder, chilli powder and salt as required.
- Now grind these fried Ingredients along with grated coconut and add water as needed.
- Finally mix these grinded Ingredients to the dosa flour to prepare cauliflower masala dosai.
Ingrediants:
-
1/2 cup Methi leaves or venthaiya keerai
-
1 cup basmathi rice
-
1 tsp jeera
-
1 big onion
-
1 medium size tomato
-
1 tsp chilli powder
-
1 tsp turmeric powder
-
1 tsp dhania or coriander powder
-
1 tsp garam masala
-
1 tsp ginger-garlic paste
-
salt to taste
-
2 cup water
Method :
- Soak basmathi rice for 15 to 30 minute
-
After 30 minute,drain the water and fry the rice with little oil in kadai.
-
Chop methi leaves and keep it in a bowl adding little salt.
-
In cooker,add some oil,add jeelylra,onion and ginger garlic paste.Once
the raw smell of ginger garlic paste goes,add chopped tomato.Now add all
the powder one by one and fry till oil seperates.
-
Add methi leaves and fry for some time.
-
Finally add basmathi rice and add enough water.Add some coriander
leaves od top and close the cooker.Allow for one whistle and after that
slim the fire and keep it for some time and switch off.Now yummy methi
pulav ready.
Ingredients :
- Riceflour --2 cups
- Uradal flour -- 1/2 cup
- Hing --1/2 tsp
- Jeera --2 tsp
- Butter --1/2 tsp
- Salt --1/2 tsp
- Water -- 3/4 cups
Method :
- Mix all the ingredients with little water and kneat into a dough like chapathi dough.
- Grease the side of the press and use the desired pattern to make murruku.
- I usually make raw murukku in a flat spatula and then drop it into the hot oil.(we cannot withstand the level of heat coming out when murruku is dopped and makes it difficult to drop the next one)
- The oil should be hot at first and then reduce the flame to medium heat and allow to cook for a while until oil becomes clear with no bubbles.
- Take it out and drain the oil to store it in a air tight container
Ingredients:
- Rava 1 cup
- Ghee 2 Tbsp
- Sugar as rqd
- Milk 2 1/2 cup
- Vanilla essence few drops
- Cardamom pdr 1/2 Tsp
- Cashew nuts as rqd
- Raisins as rqd
Method :
-
Mix together milk and sugar. Boil it well.
- Then reduce the heat and add
the rava into it.
- Stir it continously till it reaches a semi thick
consistency.
- Add half of the ghee, vanilla essence and cardamom pdr.
- Remove it from fire.
- Fry raisins and cashews in ghee and pour it into
the payasam.
Ingredient :
- Chicken - 500g
- Onion big-1
- Tomato-1/2 no(finely chopped)
- Ginger garlic paste - 1tsp
- Green chillies - 2 no
- Chilli powder- 1 tsp
- Dhania powder -2 tsp
- Turmeric powder - 1/2 tsp
- Mint and corriander leaves - few
- Garam masala - 1/2 tsp
- Coconut milk - 1 glass
- Oil and salt as required
Method :
- Put kadai pour oil add onion and ginger garlic paste, mint, corriander leaves cut all these finely saute well then add tomatoes, fry well add chicken, green chilies, red chilli powder, turmeric powder, daniya powder, salt and saute well for few minutes.
- Then take one glass of coconut milk, pour and let it boil in sim finally add garammasala powder, keep stove in sim. no need to add water. Now kadai chicken is ready.
Ingredient :
- Basmati rice 1 cup
- Coriander leaves 1 bundle
- Peas 1/4 cup
- Cloves 2 nos
- Cinnamon 1 inch
- Onion 2 nos
- Ginger garlic paste 1 tsp
- Cashews 8 nos
- Green Chilly 2 nos
- Curd 5 tsp
- Turmeric powder a pinch
- Oil 1 tsp
- Salt to taste
Method :
- Clean and wash the coriander leaves. Grind it in a mixie with green chilly
- Chop the Onions and keep it aside
- In a kadai, pour the oil, add cloves, cinnamon, cardamom, onion, cashews, ginger garlic paste and fry for 5 minutes
- Add the peas and slightly saute it
- Then add the grounded kothamalli paste into it and fry it for one minute
- Add curd, salt and mix well
- Now the Kothamalli masala is ready
- Soak the Basmati rice in water for 10 minutes and drain the extra water
- Pressure cook the rice with the Kothamalli masala
- Once cooked, mix it well and serve it hot
Ingredient :
- 2 lbs of fish (any large variety you like)
- 1 tbsp of ginger paste
- 1 tbsp of garlic paste
- Salt/pepper to taste
- 2 tbsp of lemon juice
- 2 tbsp of red chilli powder
- ½ cup of all purpose flour
- 2 tbsp soya sauce
- Oil to deep fry
Method :
- Clean the fish and cut into fingers.
- Marinate the fish fingers in a mixture of ginger-garlic paste, salt,pepper and lemon juice for half an hour.
- Mix red chilli powder,soyasauce ,pepper, salt and all purpose flour.
- Remove the fish fingers from the first marinate and roll them in seasoned red chilli and flour mixture.
- Heat oil in a kadai and deep fry in hot oil till crisp and done.
- Remove onto an absorbent paper to remove excess oil and Serve hot with your favorite chutney.
Ingredients:
- 1 Cup Frozen Corn thawed in the microwave for 1 minute 250gm Paneer (cubed)
- 2 large Tomatoes diced
- 1 tsp Coriander powder
- 1 tsp Jeera (cumin) seeds
- 1/2 tsp Haldi (turmeric) powder
- 3/4 tsp Lal mirch (paparika) powder
- 2 tsp Vegetable oil
Method:
- Mash the thawed corn in a blender/mixer till it turns into a thick paste.
- Heat oil in a pan, once it is heated, splutter jeera (cumin) seeds, in it.
- Then add coriander, turmeric and paparika powder and stir for 2 minutes on high flame.
- Now add your chopped tomatoes. Stir it for another 4 minutes on high flame.
- Reduce the heat and bring it to medium, add mashed corn to the vessel.
- Stir for another 2 minutes and then add paneer to it. After stirring the whole thing for a minute or two.
- Leave it on medium heat for about 15 minutes.
- Taste Corn Paneer is ready.
Ingredient :
- Mutton Liver - 250 gm
- Ginger Garlic paste - 2 spoon
- Turmeric Powder - 1 spoon
- Curd - 50 ml
- Red Chilli Powder - 1 Spoon
- Coriander powder - 1/2 spoon
- Garam masala - 1/2 spoon
- Cumin powder - 1/2 spoon
- Pepper Powder - 3-4 spoon
- Chopped onion - 1
- Coconut oil - 3 tb spoon
- Salt to taste
Method:
- Cut Liver into small pieces wash and drain
- Marinade
by mixing together turmeric powder, curd, chilli powder,pepper powder,
coriander powder, garam masala powder, cumin powder and salt.
- Marinate liver into the mixture for 1/2 an hour.
- Now heat oil in a pan, add onions and fry till golden brown
- Then
add ginger, garlic and curry leaves and stir for few minutes, Add
marinated liver. Pour 1/4 glass of water and close the lid.Liver Fry
will be ready in 15 minutes.
Ingredient :
- Mango - cut with skin - 1 cup
-
Onion - 1 small
-
G. Chillies - 3 small
-
Toor Dal - 3/4 th cooked - 1/2 cup
-
Urad dal - 1 tsp
-
Jeera - 1 tsp
-
Curry leaves - few leaves
-
Asafoetida - 1 pinch
Method :
- In a pan put the mango pieces and cook it gently.
-
It should not be mashed.
-
In a skillet, heat 1 tbsp oil and season with urad dal, jeera,asafoetida, curry leaves and green chillies.
-
Now, add the cooked mango, and the cooked toor dal .
-
Add salt as per taste and serve.
Ingredients :
-
1 Whole Fresh Salmon (approx 1kg/2.2lb in weight)
-
50g/2oz Butter
-
1 Small Onion, finely chopped
-
50g/2oz Fresh White Breadcrumbs
-
Salt and Black Pepper
-
4 Fresh Sage leaves, shredded
-
1 tbsp freshly chopped Parsley
-
1 teasp Worcestershire Sauce
-
8 rashers Streaky Bacon
-
Lemon Wedges to serve
Method :
-
Preheat the oven to 200C, 400F, Gas Mark 6 and lightly oil a shallow oven
tin. Clean and de-scale the fish and wash in cold water. Dry on kitchen paper
and set aside
-
Melt butter in frying pan add the onions and sauté gently for 5 minutes.
-
Add the remaining ingredients plus enough water to moisten and mix well.
-
Stuff the cavity of the fish with the breadcrumb mixture then tie with string
at intervals of about 5cm/2-inches.
-
Place the fish on the oiled baking tin, lay the strips of bacon evenly over
the top and bake for about 1 hour, or until flesh flakes easily.
Ingredients :
- 720ml/24fl.oz. Water
- 225g/8oz Spinach
- 2 Medium Onions, chopped
- 1 Carrot, chopped
- 1 Stick of Celery, chopped
- 2 Medium Potatoes, peeled and chopped
- Salt and Pepper
- 225g/8oz Fresh Sorrel or Watercress, chopped
- 1 tbsp freshly chopped Dill
- 120ml/4fl.oz. Double Cream
- To Serve
- Slices of Hard boiled Egg
- Sour Cream
Method :
- Place the water in a large saucepan, bring to the boil then add the
onion, carrot, celery, spinach, potatoes, salt and pepper and cook for 15
minutes.
- Add the sorrel or watercress, mix well then reduce the heat and simmer
for 20 minutes.
- Remove from the heat and stir the cream and fresh dill.
- Serve garnished with slices of egg and a teaspoon of sour cream.
INGREDIENTS:
- Dosai batter-1 cup
- Egg -1
- Salt
- Pepper -1 pinch
- Oil
METHOD:
- Heat a dosai tawa,pour dosai batter on it
- Click idli, dosa batter to view.
- Spread it now,then broken the eggs on the dosai
- Add salt,pepper on it and some oil
- Now turn the dosa,let the egg should cooked well , for this you have to make some lines on it
- Now its ready ,and serve it
- its match to the coconut chutney
- for this click coconut chutney to view
Ingredients:
- Tomato 3 (medium size)
- 1/2 Cup sambar onion (remove the skin and keep it in full size)
- 3-4 Red chilies
- Few curry leaves
- 1 tsp Coriander seeds
- 3 tsp Grated coconut
- 2-3 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Urad dal
- Salt as per the requirement
Preparation:
- Heat Oil in a pan. Add coriander seeds, red chilies and onion. Fry it for 2 minutes in medium flame
- Then add tomatoes, fry till it becomes soft
- Once it cools off, grind all the fried items with grated coconut, salt in blender.
- Heat 2 tsp of oil. Add mustard and urad dal, Once it splutters add curry leaves. Add this to grated tomato chutney
- Now Tomato Chutney is ready to serve with idly, dosa, uthappam
