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Thursday, March 16, 2017

SIMPLE PEAS SUBZI


NEEDED:
fresh peas
red chilly
2 tsp oil
1 tsp mustard
salt
hing
turmeric powder

METHOD:
  • pressure cook the peas adding water as required.( 1 whistle)
  • ( dont over cook . it will get mashed. )
  • temper mustard  in 2 tsp oil . add red chilly .
  • then add the cooked peas , add hing , turmeric , salt .
  • stir  and cook for 2 min and remove.

Thursday, March 09, 2017

NUTTY KULFI.




NEEDED
Thick milk -1/2  lr
Corn flour - 2 tsp  ( mix with 1/2 cup milk )
Condensed milk - 200 ml
Almond essence - 1 tsp ( opt)
Little elachi powder
Coarsely powdered almond and pista- little

METHOD
In a thick bottom pan , pour the milk , bring it to a boil .
Add condensed milk, stir constant.
Mix the corn flour in little milk and to the milk.
It will thicken , add elachi powder and essence.
Mix well , cook for 2 minutes and remove from flame.
Add the nuts and mix well.
Allow it to cool and fill in the kulfi moulds.
Keep inside the refrigerator.
Allow it to set .




Friday, February 24, 2017

BRINJAL GOTSU 2


NEEDED
Brinjal - 1/4 kg - cut to small pieces
1 big tomato - chopped
Onion - 1  chopped ( opt)
Hing
Turmeric powder/ haldi - 1/2 tsp
Salt
Tamarind water - 1 cup ( watery, not thick)
Sambar powder - 1 tsp
Green chilly - 1 - slit
Cooked moong dal or toover dal - 1 tbsp
Oil - 2 tsp
Mustard - 1 tsp
Jeera - 1 tsp
1/2 tsp sugar ( opt)

METHOD

  • In  a pan add 2 tsp oil and temper mustard , jeera. Add green chilly and onion  and fry for 2 minutes.
  • Then add the tomato and brinjal.
  • Fry for few min .
  • Add the thin tamarind water.
  • Add salt , sambar powder, haldi , hing.
  • Add the cooked dal and cook for few minutes.
  • ( if its too watery  and to thicken it ,  mix 1 tsp gram flour in little water , and add to this brinjal subjee and cook for 2 more minutes.)






Monday, February 20, 2017

MANGA CARROT PICKLE


NEEDED
Raw mango /manga - 1 big
carrot - 1
chilly powder
salt
methi powder  - little (1/2  tsp )
til oil - 2 tbsp
mustard - 1 tsp

METHOD

  • finely Chop manga and carrot  and transfer it to a bowl .
  • add chilly powder , salt , methi powder.
  • temper mustard in til oil and add to the manga.
  • mix well and keep aside.......... . pickle is ready .
  • tastes very good with curd rice.........


Wednesday, February 15, 2017

CHANNA SATTHU


CHANNA SATTU  IS VERY GOOD FOR HEALTH. IT GIVES INSTANT ENERGY.

Take 1 sp of sattu powder ,add little salt , pinch chat masala ,and 1 cup luke warm water.
Mix well and drink daily.

IF IT IS ROASTED CHANNA WITH SKIN , 1ST REMOVE THE  SKIN AND POWDER IT .
(U CAN EVEN ADD ROASTED JEERA AND POWDER IT )

Monday, February 06, 2017

GARLIC COCONUT CHUTNEY


NEEDED
garlic - 6 flakes
coconut -grated 1/2 cup
red chilly - 1
salt

METHOD
In a wok add 1 tsp oil and roast the red chilly , then add the garlic and fry slightly.
remove and keep aside.
Then in the same pan roast the coconut slightly.
then grind the coconut,  red chilly 1st adding salt .
add garlic and grind again .
add water as required and grind .
Transfer  the chutney to a bowl.
in a wok temper mustard and add to the chutney,  mix well .
good with idly , disa , curd rice.



Tuesday, January 31, 2017

KARUNAI CURRY


NEEDED
karunai kilangu - 1/2 kg
Thick tamarind pulp -  1/4 cup
Salt to taste
2 tsp oil , mustard -1 tsp
1 tsp - urad dal
Hing
Turmeric powder - 1/2 tsp

TO DRY ROAST AND POWDER
Red chilly - 3
Channa dal - 2 tsp
Dhaniya / corriander seeds - 2tsp
Raw rice - 4 tsp

In a wok dry roast the above ingredients .
Remove and powder it. Keep aside .

METHOD
Clean and pressure cook the karunai kilangu.
Then remove , peel the skin  and mash it.
Add tamarind pulp to the mashed karunai, mix well .
( karunai has a itching  tendency , so we add tamarind)
In a wok add 2 tsp oil and temper mustard , urad dal .
Then add the mashed karunai , salt and  the ground powder.
Cook on a low flame adding little oil.
Cook for 5 min , till its slightly roasted.
Remove and serve with  curd rice.



GRANDMA USEFUL TIPS