Authentic indian receipes including north indian dishes, south indian dishes, special receipes and varities in south india which includes Karnataka, Andhra, Tamilnadu. All the recipes are tried and tasted!!
INGREDIENTS :- Beetroot - 2 Sambar powder -1 tbsp Salt to taste Oil - 1 tbsp Mustard seeds - 1 tsp Toor dal - 1 cup Coconut - 1/4 cup Urad dal - 1 tsp Curry leaves - 4 Tamrind - 1 lemon size Cilantro - 1/4 cup METHOD :- 1. Pressure cook toor dal till soft and mushy. 2. Boil beetroot until soft and mix it with cooked dal. 3. Add salt and tamrind extract to the dal and get it to a boil. 4. In a pan heat oil, add mustard seeds, when it starts to pop and urad dal, curry leaves, coconut. 5. Put all the fried ingredients to the beetroot. 6. Now add sambar powder and boil for 5 mins. 7. Garnish with cilantro. Serve with rice.
INGREDIENTS :- Basale - 1 bunch Grated Coconut - 1 cup Toor dal - 1/2 cup Red chilli - 7 Coriander Seeds - 2 tsp Cumin Seeds - 1/4 tsp Turmeric powder - 1/2 tsp Tomato - 1 cup Onion - 1 cup Curry Leaves Garlic - 5 Salt to taste Oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Tamrind - marble size Hing a pinch METHOD :- 1. Separate the leaves from the stem and roughly chop the leaves, cut the stem to 4 inch pieces.Put the leaves and the stem into a pressure cooker, add 1 chopped tomato, onion, toor dal and 2 cup water,pressure cook for 1 whistles or until done. 2. Dry roast red chilli, coriander seeds and cumin seeds. 3. Grind coconut, red chilli, coriander seeds, cumin seeds, turmeric, tamarind using little water into a thick and fine paste. 4. Now add the ground paste to basle or leaves and cook on medium flame, add salt andbring to boil and cook till the raw smell of the ground masala disappears . 5. In a pan heat oil add mustard seeds and urad dal. When the mustard seeds start popping,add crushed garlic,curry leaves. 6. Now add the seasoning to basale gravy. Serve with rice.
METHOD :- 1. Heat oil and add mustard seeds. When they pop, add cumin seeds,curry leaves, coriander powder, chilli powder, garam masala, ginger and turmeric. 2. Once the masalas have been fried for about a minute, add the cut vegetables and the tamarind water. Mix well until all the ingredients are well incorporated. 3. Cook covered, stirring frequently, until the potatoes are tender and the okra is cooked. Serve hot with roti.
