Recipes

  • PUMPKIN DOSA-RECIPE

    PUMPKIN DOSA-RECIPE

    PUMPKIN DOSA-RECIPE: Ingredients: Pumpkin pieces-1 cup; raw rice-1 cup; boiled rice-1 cup; urid dal-1/4 cup;  fenugreek- ½ tsp;  salt- as required;  cooking soda- a pinch. Method: Soak raw rice, boiled rice, and fenugreek and urid dal separately for 8 hours. Grind them adding the pumpkin pieces. Mix it, adding salt and allow it to remain…

  • 5 CURRANT PORRIDGE- RECIPES

    5 CURRANT PORRIDGE- RECIPES

    5 CURRANT PORRIDGE- RECIPES Ingredients: Currants of Turkey berry currant- 4 tsp; Physalis currant – 4 tsp; Brinjal currant; Onion  currant-4 tsp; Cluster beans currant-4 tsp; Gingly oil- 2 tsp; Chili powder- 2 tsp; Coriander seeds– 2 tsp; Turmeric powder- 1½ tsp; mustard- 1 tsp; Small onion – 2 handfuls; tamarind – like a lemon…

  • FIG FRUIT ALVA- RECIPE

    FIG FRUIT ALVA- RECIPE

    FIG FRUIT ALVA- RECIPE: Ingredients: Pieces of fig fruit- 20; cashews nuts-20; almonds and pista-10; sugar-1 cup; ghee-5 tsp; Cardamom and water –as required. Method: Soak cashews, skin removed pista and pieces of fig fruit. After it is soaked well grind them nicely Pour ghee in the pan and put the ground paste.  Stir the…

  • CURRY LEAVES KETCHUP- RECIPE

    CURRY LEAVES KETCHUP- RECIPE

    CURRY LEAVES KETCHUP- RECIPE: Ingredients: Tender curry leaves-1 tumbler; dry chili-5; pepper-3 tsp; tur dal-2 tsp;  mustard and urid dal- each 1 tsp; asafetida-1/2 tsp;  jiggery- a little; tamarind-a little; jingly oil and salt. Method: Keep a pan on the stove, pour gingly oil and put sauté dry chili, pepper, asafetida and curry leaves. Fry…

  • ADJERAN (KARPOORAVALLI) BAJJI- RECIPE

    ADJERAN (KARPOORAVALLI) BAJJI- RECIPE

      ADJERAN (KARPOORAVALLI) BAJJI- RECIPE Ingredients: Cleaned Bengal gram flour- 2 tumblers; rice flour-1 tumbler; chili powder-1½ tsp;   asafetida powder-1 tsp;  washed adjeran leaves, cumin seeds , salt and oil. Method: Mix Bengal gram flour, rice flour, asafetida powder, cumin seeds chili powder, salt and water. Take each adjeran leave, dip in the Bengal gram…

  • SOLANNIUM NIGRUM CURRY RECIPE

    SOLANNIUM NIGRUM CURRY RECIPE

    SOLANNIUM NIGRUM CURRY RECIPE: Ingredients: Cleaned Solanium Nigrum green- 1 tumbler; cooked tur dal—3 tsp; sambar powdar-1½ tsp;  scraped coconut, cumin seeds, urid dal; asafetida powder, pepper –each-1/2 tsp; jaggary- a small piece; curry leaves, ghee and salt. Method: Cook the solannium nigrum green , sambar powder, asafetida, jiggery  and water in a cooker . …

  • SWEET MACARONI- RECIPE

    SWEET MACARONI- RECIPE: Ingredients: Macroni, powdered sugar,  scrapped coconut- each 1 tumbler;  Cherri, grapes, duty frooti- 4 tsp Method: Keep a vessel n the stove with water, add macroni and allow it to boil for 5 minutes.  Then drain water and wash it with cold and the fruits.  Now tasty and sweet macroni is ready.water…

  • DOF NUTS RECIPE

      DOF NUTS RECIPE: Ingredients: Cleaned Maida flour-1 tumbler; east; powdered sugar; ½ tumbler-each;  water-added milk- ¼ tumbler; molten butter- 2 table spoon; baking powder-1/4 tsp chocolate syrup and nuts. Method: Heat milk slightly and cool it.  Add east and sugar in it and soak it for ¼ hour. Add it with Maida flour and…

  • ADAI PAYASAM – RECIPE

    ADAI PAYASAM – RECIPE: Ingredients: Boiled milk-1 ½ tumblers; rice flour and condensed milk-each ½ tumbler; sugar- ¼ tumble; cashew and dry grapes- each-10; ghee-1tsp; cardamom-2; salt. Method: Add required water with the rice flour and mix it in as dosa batter. Spread this batter on the banana leave.  Curl it, tie and cook it…

  • BISCUIT THAMAAKKAA- RECIPE

    BISCUIT THAMAAKKAA- RECIPE: Ingrdients: Good quality of biscuit pocket-1; milk-1 tumbler; milk maid- ½ tumbler; sugar -1/4 tumbler; butter- 6 tsp;  scrapped coconut-2 tsp;  custard powder- 1 tsp; vanilla essence-1 tsp. Method: Mix custard powder with the milk and allow it to boil. When it becomes thick, add milk maid, sugar, butter and essence.  Powder…