- Ingredients
- 2 tbsp oil
- Salt for taste
- 2 chilies
- Coconut
- Cumin seeds
- Mustard (pinch)
- coriander leaves
- Curry leaves
- Garlic
- Red and yellow onion, chopped
- Tamarind juice
- Sambar powder
- Heat 2 to 3 tbsp oil in a pan and saute the cumin seeds, Mustard,garlic and onion.
- Then add cocunut.
- Add tamarind juice, sambar powder and salt (as per taste) with water and stir well.
- Ingredients
- 2 tbsp oil
- kohlrabi
- Potatoes
- Salt for taste
- 2 chilies
- Coconut
- Cumin seeds
- coriander leaves (cilantro)
- Asafoetida (pinch)
- coriander leaves
- Garlic
- Ginger
- Onion
- Tomatoes
- Grind together the ingredients Cocunut,Ginger,chilies,pelled Tomatoes
with some water to make a paste.
- Heat 2 to 3 tbsp oil in a pan and saute the cumin seeds, Asafoetida,garlic and onion.
- Then add paste prepared earlier.
- Add potata, kohl rubs, water.
- Ingredients
- 2 tbsp oil
- Asparagus Chopped
- Salt for taste
- Urad dal
- 2 Red chilies
- Coconut
- Cumin seeds
- coriander leaves (cilantro)
- Asafoetida (pinch)
- coriander leaves
- Garlic
- Ginger
- Onion
- Tomatoes
- Simply take the end of the asparagus between your thumb and forefinger and bend until it breaks. So asparagus automatically breaks where it is fresh.
- Heat 2 to 3 tbsp oil in a pan and saute the cumin seeds, Asafoetida, urad dal,garlic,ginger , red chilli.
- Then add sliced onions, grated cocunut & mix it.
- After a while before turning brown add chopped asparagus.
- Ingredients
- 1/2 tbsp oil
- Avocado
- Salt for taste
- 2 Green chilies
- Coconut
- Mustard seeds
- Urad Dal
- coriander leaves (cilantro)
- Asafoetida (pinch)
- coriander leaves
- Lemon
- Grind together the ingredients Cocunut,Avocado,chilies,coriander leaves with some water & lemon to make a chutney texture paste.
- In a seasoning pan, heat the oil and temper with Mustard seeds, Urad dal & Asafetida.
- Ingredients
- Honey (Optional)
- Papaya
- Banana
- Mosambi
- Kiwi Fruit
- Mosambi :- Pull off the skins using your finger then separate the segments. If find difficult to seperate chop it off.
- Papaya
- Wash it
- Cut off the top plus bottom end of the papaya. The skin of the papaya is not edible remove it using knife.
- Slice the papaya in half lengthwise, Scoop out the seeds from both halves of the papaya.
- Then cut the Papaya
- Banana
- Pinch just at the tip to tear the skin
- Peel downwards towards the stem
- Then cut the banana.
- Kiwi Fruit :- Knife to cut edges and then Peel with spoon so it does not doesn't have prickly hairs into fruits.
- In a large plate, combine all cut fruits and honey
- Ingredients
- Honey
- Peeled papaya
- Bananna
- Apple
- Orange
- In a large bowl, combine all cut fruits and honey
- Ingredients
- 3 tbsp oil
- Onion
- Salt for taste
- Minced garlic gloves 4
- ginger
- 3 Red chilies
- Coconut
- Mustard seeds
- cumin seeds
- curry leaves
- coriander leaves (cilantro)
- Sambar Powder
- Asafoetida
- Tomatoes
- Vegetables
- carrots
- Potatoes
- Green peas soaked for 5 hrs
- Add other favorite vegetables like broccoli, cauliflower, beans...
- Soak the dry Green peas with water.
- Make a paste of pealed Tomatoes, Coconut,Ginger
- Heat 2 to 3 tbsp oil in a pressure cooker and saute the cumin seeds,Mustard seed, garlic,
then add thinly sliced onions. a pinch of asafoetida/hing, red chilli. Continue to saute until the onions are soft and transparent.
- Add all the veggies
- carrots
- Potatoes
- Green peas
- Add the paste prepared earlier to the cooker. Stir until the paste has mixed in with the vegetables, Add water & Sambar Powder & create a slightly thick sauce.
- Ingredients
- 3 tbsp oil
- Onion
- Salt for taste
- Minced garlic gloves 4
- Tamarind
- 3 Red chilies
- Radish
- Mustard seeds
- cumin seeds
- curry leaves
- coriander leaves
- Sambar Powder
- Asafoetida
- Toor dal
- Extract the tamarind juice and soak cut radish in a tamarind extract
- Heat 2 to 3 tbsp oil in a pressure cooker and saute the cumin seeds,Mustard seed, garlic,
then add thinly sliced onions. a pinch of asafoetida/hing, red chilli.
- Cook Toor dal and keep it ready.(But i add to thadaka directly (not preffered))
- Add radish along with tamarind extract
- pour 4 cups water.
- Add salt for taste.
- pressure cook on medium to high flame for 2 whistles. when the
pressure settles down on its own, remove the lid. gently mix the sambar.
- Garnish with termeric leaves
- Ingredients
- 3 tbsp oil
- Onion
- Salt for taste
- Thick poha (Avalakki)
- Turmeric powder
- 3 green chilies
- Roasted Peanuts
- potato chopped small pieces
- Mustard seeds
- cumin seeds
- curry leaves
- coriander leaves
- grated coconut (Optonal)
- Rinse the poha in clean running water till it become soft with drain kind of vessel
- Gentle mix by sprinkle the turmeric powder and salt in the poha.
- keep aside potatoes by sauting in medium hot oil till light golden and crisp
- In the same pan add
- Mustard seeds
- cumin seeds
- curry leaves
- Onion till becomes brom & then add
- green chili
- roasted peanuts
- fried potatoes
- Finally poha & mix gently
- Saute the entire poha mixture for 2-3 minutes on a low flame, stirring gently in between.
- Garnish the poha with chopped coriander leaves and grated coconut.
- Final Snapshots.
- Ingredients
- 3 tbsp butter
- uncooked pasta (I used Penne regate)
- 2 cloves garlic, minced
- Onion
- black pepper
- Salt for taste
- Tomatoes
- peeled & cubed squash
- Remove the skin of tomatoes by dipping into boiling water
- Grind pilled tomato, Long Squash, chilli powder.
- Melt butter over low heat in wide sauce pan
- Add garlic
- add the onions and saute them till golden.
- Add cubed squash
- Add the paste prepared earlier.
- Add salt & papper.
- saute gently on a low flame, so that the squash gets well coated with the butter.
- Perfectly cook pasta refer my earlier post section2 at http://adugeprayoga.blogspot.com/2015/09/pasta-with-spinach.html
- Add pasta into sauce. Garnish with cheese if required and serve immediately.
