1 teaspoon
of cooking oil on low flame. When heated add mustard seeds to it. When it splutters, add red chilly pieces, asafoetida powder and curry leaves to it.
On One Gloomy day, when the drops of the Rain kisses and the smell of the Mud gives such Pleasure and Brings so much joy to the Soul,Our Car wafted through the Wind in search of the Golden Sunshine which was Hiding behind the Vast Dark Clouds and seemed as if the Sun has gone on a vacation
kokum curry is the daily prepared at every goan people home. It is said that kokums are really good for health and this in daily diet makes you to stay fit and fine
Green beans acquires lot of importance in Karanataka traditional cuisine. After coming to Bangalore, I was so fascinated to see fresh, green form of Mochai, Toor dal and Black channa/Chickpea
/ saaru. Udupi is a well known city in Karnataka state for its unique flavorsome cuisine, the beautiful divine Krishna temple, and the chain of popular Udupi restaurants known for the pure Shivalli brahmin style cooking
Egg Curry(Motte Saaru) is a lip smacking dish with goes well with Hot steamed Rice or dosa's. I remember a muslim friend of my mom during my childhood days who used to prepare delicious
Saaru, a spicy pepper water, is another essential part of the menu, and so arejackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies, and salt
1/2 kg Fish karimeen(pearl spot) or Pomfret1 Big onion 1c Shallots sliced (loosely packed) 4 Big cloves garlic 1 Medium piece ginger 1 Big tomato 1tsp Coriander powder 2tsp Red chilly powder 1tsp Pepper powder 1/2 tsp Turmeric powder1c Thick coconut milk 1tsp tamarind pulp or kokum pulp For Tempering
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