required:ladies finger-15 nos,riceflour-1/4 th cup,chickpea flour-3/4th cup,red chilli pd-3/4 th tsp, salt-according to taste,water-to make batter, cumin pd-1/2 tsp, black cumin seeds or nigella-1 tsp, soda-a pinch, oil-to deep fry
method
make a thick batter by mixing the flours with red chilli pd,salt,soda,cumin pd, black cumin seeds with enough water.wash the ladies finger and chop off the tops.make a slit length wise and dip in batter so that it coats on all sides.slowly release into the hot oil and fry on all sides.when light golden remove and fry again.
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| MY CLICKS |
required:1 tbsp-oil,mustard seeds-1/2 tsp, cumin seeds-1/2 tsp, turmeric pd-2 pinches,onion-1 small finely chopped, green chilli-1 sliced,red chilli pd-1/2 tsp, salt-according to taste,bachalikura-1 big bunch roughly chopped with stems, tamarind paste-1/2 tsp
method
method
heat a pan with oil and pop the mustards.tip in onion, green chilli, cumin,turmeric pd and stir fry.when the onion turns light brown, tip in the leaves.also add tamarind paste,red chilli pd, salt and cover.after the leaves wilt remove the cover and mix well.after the water evaporates turn off.
alternatively cook the leaves along with onion, green chilli, tamarind,salt,red chilli pd, turmeric pd and later do the tempering
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| MY CLICKS |
required:rice cake-1[quaker],ripe figs-3,sweetpotato butter-2 tsp
method
take a rice cake and arrange on a plate.top it up with sweet potato butter and arrange the sliced figs on top.figs can be replaced with banana as well
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| MY CLICKS |
required:uraddal-1 cup,black pepper corns-1/2 tsp,salt-according to taste,hing-2 pinches, oil-to deep fry
method
wash and soak uraddal for half an hour in water.drain and keep aside for 5 min.grind pepper, hing,salt,uraddal together until the dal is little coarse.make thin vadas on the palm and deep fry in oil.same vada can be made with black slit uraddal.then the dal has to be soaked for one hour
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| MY CLICKS |
required:riceflour-1/2 cup,chickpea flour-1/2 cup, soda-1 pinch, carom seeds-1/4 th tsp,salt-according to taste, red chilli pd-1/2 tsp, sweet potato-1 small size, water-for batter,oil-to deep fry
method
dice the sweet potato into round slices.the slices should be very thin.heat the oil for deep frying.make a thick batter by mixing; chickpea flour,soda,carom seeds, salt,red chilli pd,riceflour with enough water.add little by little water while making the batter.dip the sweet potato in the batter and slowly drop the pakodas in hot oil.fry on both sides until golden and remove to a plate which is lined with paper towel.
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| MY CLICKS |
required:1/2 kg peeled sweet potato,100g- tamarind, fenugreek pd or methi pd-2 tsp, garlic-100g,125 g- red chilli pd, salt-to taste
for tempering:groundnut oil-250 g, dry red chilli-1 broken,uraddal-1/2 tsp,mustard seeds-3/4 th tsp,chanadal-1 tsp,hing-2 pinches,curry leaves-few
method
wash the tamarind and soak in enough water.remove any fibrous parts of the tamarind after it turns soft.heat the softened tamarind on the stove for a min after removing the excess water.peel the garlic.grind sweet potato with tamarind paste, garlic,salt,red chilli pd, methi pd
prepare a tempering with oil, mustard seeds,uraddal,hing and curry leaves and add to the pickle
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| MY CLICKS |
required:2 handfuls rasberries,peach-1 deseeded, banana-1 diced,maple syrup-1 or 2 tsp,cold milk or coconut milk-enough to get a smoothie consistency
method
blend everything together in a mixer jar.
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| MY CLICKS |
required:1/2 tbsp- oil, mustard seeds-1 /2 tsp,uraddal-1 tsp,curry leaves-few,green chillies-3 finely chopped, turmeric pd-1/4th tsp, grated coconut-3 tbsp,onion-2 tbsp finely chopped, cabbage-1/2 kg chopped
method
mix cabbage with onion, turmeric pd, coconut,green chillies, salt,curry leaves.prepare a tempering with mustard seeds,uraddal and put the cabbage mix into the pan.cover for a min.open the lid and mix once.after 2 min turn off.
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| MY CLICKS |
