Freshly chopped corriender leaves. Make small oval size balls and deep fry till medium golden brown. Garnish with freshly chopped corriender leaves and serve hot
Methi chole, the addition of methi or fenugreek leaves to good old chickpeas curry adds a fragrance and flavor that elevates it from a lay man’s food to a dish from a gourmet kitchen
Add the onion and stir-fry till transparent. Add the garlic and ginger and stir-fry till aromatic. Add the tomato and stir-fry till the pieces are soft and well-stewed
There are loads of dishes which are a regular in winter like-> Paalak aloo (potatoes with spinach), Patta gobhi matar (Cabbage stirfry with peas), Batata chi bhaji (potatoes cooked with coconut and curry leaves), Aloo gobhi (potatoes stirfry with cauliflower) etc
Thakkali Sadam, this is the favorite mixed rice in our home, I have already posted one version of it ( the one that I make more often ) here in the blog, I don't use any masalas, garlic or coconut milk in that rice, just plain seasoning and green chillies for spice
Curry leaves. Dry roast them stirring continuously till the splutter. In a wide non stick pan, heat the remaining oil, add urad dal, mustard seeds, red chilies and curry leaves
A spring Curry Leaves. To Fry and Grind. Finally, garnish with coriander leaves. Fry the seeds till nice aroma then add onion, ginger, garlic, green chillies and fry till onions turn light brown
Temper with oil, curry leaves, mustard, and urad dal. We have been making some new dosa dishes off late after I created a Pinterest Board on 101 Dosa Varietie
Heat a little ghee or oil in a pan, add the urad dal, mustard seeds and cumin seeds, when it starts sputtering add the red chilly, mix, add the curry leaves and switch off
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