Fry in the 1 tsp oil 4 out of 5 red chillies, turmeric,cloves, cinammon, cumin, coriander and peppercorns. Powder them using a coffee grinder and ...

Roast all the above ingredients one by one in a little oil or ghee and powder to a coarse powder in a coffee grinder. Store in a airtight ...

Wash the rice and toor dal together and cook under pressure with the chopped vegetables till completely done. Add the tamarind juice to the above ...

Roast the coconut and set aside. Roast the coriander, cumin, 6 red chillies, 1 sprig curry leaves, pepper, asoefetida, 1 tsp mustard, 2 tsp sesame ...

Mix the cooked rice with the Puliyogare mix. Add salt to taste. You can add extra tamarind juice and mix if you need the dish to be more sour. Heat ...

Heat the oil and add the mustard, red chillies dals and curry leaves. Fry till the mustard crackles. Now add the onions and fry till the onions turn ...

Boil the potatoes. Peel them and prick the potatoes with a fork. Fry the potatoes in hot oil till they turn slightly brown. Drain and set ...

Add the salt, turmeric and the coconut paste to the buttermilk.Add the boiled vegetables. Heat on a low flame till the buttermilk mixture reaches a ...

Make one slit on each bhendi and set side. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Not more than a minute. Stuff each ...

Wash and the clean brinjals. Make 2 slits to form a cross. Rub them with some curd and salt and set aside. Mix all the roasted masala in the blender ...