Kadi / Majjige Huli

• VEGETABLE CURRY (GRAVY)

Soak Channa Dal in water for 30 minutes.Cut the vegetable into medium size pieces.Whisk the sour cur...

Ginger Chutney (Aala Chutney) - Variance 1

• CHUTNEY

Heat oil in a pan and add the red chillis, asafoetida, tamrind(raw) and urad daal and saute till the...

Maatoda Bhaji

• FRIED VEGETABLE CURRY

Soak the Tur Dal with red chillis for 3 hours or more drain and keep ready.In a blender add the drai...

Metkut Powder

• Powder

Grind the haldi stick and dry ginger 2-3 times using a pestle & mortar(tenchun).Dry fry all the ...

Unda Sambar

• VEGETABLE CURRY (GRAVY)

Soak the tamarind in water and take out the pulp.Soak the tur dal in water for a minimum of 1 hour o...

Ambat Bhaji / Soppina Huli

• VEGETABLE CURRY (GRAVY)

In a pressure cooker, cook the dal with haldi. Smash and keep aside.Soak the tamrind in water and ta...

Pitla

• VEGETABLE CURRY (GRAVY)

In a pressure cooker, cook the tur dal with haldi. Smash and keep aside.Pressure cook all the v...

Appi Payasa / Appeech Kheer

• SWEETS

Add water to the Chiroti Rave and knead it into a dough.  Let the dough rest for 4-5 hours.Roll...

Narthangai / Heralekai / Edaach /Citron Gojju

Cut the Narthangai / Heralekai / Eade / Citron into medium size pieces.Soak the Tamarind in Water fo...

Orange Peel Chutney

• CHUTNEY

Clean the Orange Peels completely free from all Pith (White Substance attached to the Skin).Cut the ...

RICE-FLAKES (POHA) VARIETIES (FOR SHAKHA VRATA)

• RICE VARIETIES • TIFFIN • VRATA ITEMS

Wash 1 Cup of Pohe and drain it. Leave it for 15 mts. You can now make a variety of food from t...

SOOJI (RAVA) IDLI (FOR SHAKHA VRATA)

• TIFFIN • VRATA ITEMS

Roast Sooji (Rava) in a Kadai with Ghee and keep it aside. Take one and half cup of Sour Curd/b...