Cauliflower Tomato Curry | Gobi Tamatar Sabzi
A tangy curry with cauliflower cooked in a tomato gravy. Ingredients: Cauliflower – 1 medium Onion – 1 medium, finely chopped Tomato – 4 medium, …
A tangy curry with cauliflower cooked in a tomato gravy. Ingredients: Cauliflower – 1 medium Onion – 1 medium, finely chopped Tomato – 4 medium, …
Ingredients: Bottlegourd – 1 largeOnion – 4 medium, cut into small dicesTomatoes – 3 large, finely choppedGinger – 2 tsp, choppedGarlic – 8Green chillies – 1Jeera/Cumin …
Another variation of Molagootal with cabbage. Ingredients: Pigeon peas/Toor dal – 1/2 cupCabbage – 1 small, finely choppedTurmeric powder – 1/2 tspSalt – to taste To grind:Grated …
Kerala style thenga chammanthi is a dry and spicier version of coconut chutney, served usually with kanji(rice poridge), dosa/idli and rice. This chutney makes an …
Kasuri methi is dried fenugreek leaves which can be used as a substitute when fresh methi leaves are not available. My version of kasuri methi …
Button mushrooms and boiled eggs cooked in a rich gravy of cashewnuts and coconut, with the flavors of cloves, cardamom and cinnamon. This can be served with chapathi or …
Molagootal is a popular traditional dish of Palakkad Iyer’s. It’s a blend of pigeon peas/toor dal/thuvaraparippu, coconut, red chillies and combination of one or more vegetables such …
A spicy curry with soya chunks flavored with lot of spices and sweetness of coconut milk. Ingredients: Soya mini chunks – 1 cup Onion – …
Ingredients: Onion – 1 big, sliced Tomato – 2 big, sliced Garlic – 5 to 6, sliced Red chillies – 3 to 4 (adjust spice …
Ingredients: Shallots/Small onion – 1 cup Pigeon peas/Toor dal – 1/2 cup Tamarind – 1 lemon size ball Sambar powder – 2 tsp Jaggery – …