ready in about 20 minutes;
serves 2
You might need to buy:
- • Orange peel – Of 1 orange
- • Red onion- One small
- For tempering:
- • Oil – 1tbsp
- • Mustard Seeds- 1tsb
- Spices
- • Tamarind paste – 1tsp
- • Jaggery – 3 tbsp
- • Salt to taste.
ready in about 20 minutes;
serves 4
You might need to buy:
- • 2 tsp vegetable oil
- • Salt to taste
- 5.16.1.1 For Masala
- • 1 green chilli
ready in about 15 minutes;
serves 4
You might need to buy:
- For Tempering:
- Ginger
- Green Chilli
- Yogurt
- small bunch of Brahmi Leaves
- Mustard
- Dry Red Chilli
- Curry Leaves
- Oil
ready in about 20 minutes;
serves 4
You might need to buy:
- Grated coconut
- fresh cilantro
- green chillies
- 1tsp fresh tamarind/1/4 tsp tamarind paste
- jaggery
- For the tempering:
- oil
- curry leaves finely chopped
- ural dhal
- mustard seeds
- Salt to taste.
- Asafoetida a pinch
ready in about 25 minutes;
serves 4
You might need to buy:
- oil
- turmeric
- salt to teaste
ready in about 50 minutes;
serves 4
You might need to buy:
- Onion - 2 medium finely chopped
- Ginger - 1/2 inch
- Green chillis - 2
- Salt - to taste
- Grated coconut - 1 tablespoon
- Vegetable or corn oil for frying
- coriender leaves to garnish
ready in about 20 minutes;
serves 4
You might need to buy:
- Peas/Avarekaalu - 1/2 cup
- Tomatoes - 3 Nos.
- Garlic - 2 big pods
- Ginger - 1 inch
- Green Chillies - 10 Nos.
- - 2
- Cinnamon - 2 * 1"sticks
- Oil: 3 tbsp
ready in about 20 minutes;
serves 2
You might need to buy:
- Agase soppu / Agathi leaves - 1 bunch
- Toor dal / Thogari bele / Yellow Pigeon Lentil - 4 tsp
- Salt to taste / Uppu
- Oil / Yenne - 5 tbsn
- Grated Coconut / Thenginakai - 2 tsp
- Mustard seeds / Sasive- 1/4 tsp
- Hing / Asafoetida - A pinch
- Red chillies / Kempu mensinakai - 1 or 2,
- small piecesChana dal / Kadale bele / Split Chikpeas - 1tsp
- Lemon juice / Nimbehanina rasa - 1 tsp
ready in about 20 minutes;
serves 4
You might need to buy:
- Salt to taste - 1 tbsp
- Rasam powder - 1 tbsp
- Sambar powder - 2 tbsp
- Tamarind juice - 2 or 3 tbsp
- Togarikalu/Pigeon Peas - 3/4 cup
- Toor dal - 3/4 cup
- Asafoetida - 1tsp
- Coconut - 2 tbsp
- Dantina soppu / Red spinach / Amarnath Leaves - 2 bunches finely chopped
- Curry Leaves - 1 strand
- Oil - 1 tsp
- Mustard Seeds - 1 tsp
- Methi Seeds - 1 tsp
ready in about 30 minutes;
serves 4
You might need to buy:
- Medium Rava/Sooji: 1 cup
- Sabsige Soppu/Dill Leaves: 1 cup chopped finely
- Onion: 1 cup chopped finely
- Green chillies: 2 or 3 cut lengthwise
- Water: 2 Cups
- Mustard Seeds: 1/2 tsp
- Methi Seeds: 1/4 tsp
- Channa dal: 1/2 tsp
- Urad dal: 1/2 tsp
- Turmeric: 1/2 tsp
- Asafoetida: a pinch
- Oil: 2 tbsp
- Ghee: 1/2 tbsp
- Curry Leaves: 1 strand
- Jeera Seeds: 1/2 tsp
- Coriander Leaves: chopped finely a handful
- Grated coconut: 1 - 2 tbsp
- Sugar: 1/2 tsp