Fry all the masala ingredients in a little oil, drain and blend into a smooth paste.Set aside. Open a small can of cubed pineapple and drain the ...

Scrape the skin of the gourds till smooth and wash them. Cut lengthwise and remove the seeds. Cut them into large half-rounds. Smear salt on them ...

Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside. Heat 2 tsp oil and add the mustard seeds, ginger, green chilles, ...

Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside ...

Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set ...

Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic. Chop the ginger, green chillies ...

Grate the mango and set aside. Crush together the coconut, green chillies and salt. Make the dressing by combining the green chillies, salt, red ...

In a large bowl,combine the chapati atta , rice flour, 1/2 cup cornflour,baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp ...

Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste. Keep aside. Fry the onions in a the ghee ...

Heat the ghee in a non stick pan and add the ginger-garlic paste. When it browns, add the cardamoms, cinammon, jeera, cloves and onions. Fry till ...