Bhindi Raita

-

Bhindi Raita



Grind together 1/4th coconut, 3 green chillies, salt, curry leaves two strands and a cup of curd
Deep fry half a cup of chopped lady finger and add it to the ground coconut curd mixture.
Temper with oil and fennel seeds

Comments

Post a Comment

Popular posts from this blog

Orange cake

-
Image
Orange cake ¾ cup sugar  Peel of an orange  ¼ cup butter 2 eggs 1 cup orange juice 2 cups flour 1 tsp baking powder ¼ tsp baking soda Pinch of salt Reserve 2 tablespoon of the orange juice and mix with two tablespoon of icing sugar. Preheat the oven to 180°C Grease your baking dish In the jar of the mixer, add the sugar and orange peel. Powder it. Add the butter, eggs and orange juice. Blend. Then add the baking powder, baking soda and 1 cup of flour.  Blend again nicely. Scrape the sides add the second cup of flour and salt. Blend again scraping the sides in-between. Pour into the baking dish, three fourths full.  Bake for about 40 minutes or untill done. Demould the cake when warm and spoon over the reserved orange juice.
Read more

Prawn Mango Curry

-
Image
  Prawn Mango Curry   2 tablespoon oil 1 teaspoon mustard seeds.  10-12 curry leaves  5 small round red chillies (boriya chilli) 2.medium sized onions chopped. 1 teaspoon ginger garlic paste  3 heaped tablespoon coconut  ¼ teaspoon turmeric powder  2 teaspoon kashmiri chilli powder  2 raw mangoes cut in slices  1 tomato (optional) Few green chillies  4-5 tablespoon chopped coriander leaves  Salt (as needed) Heat one tablespoon oil in a pan, add the mustard seeds.  When the mustard sputters, add the curry leaves and the whole red chillies.  Fry a bit and add the onions and ginger garlic paste.  When the onions turn translucent add the coconut. Roast until the coconut starts turning brown.  Now add the turmeric powder and chilli powder.  Cool this and grind to a fine paste with water as needed.  In the same pan, add another tablespoon of oil and add the green chillies, the raw mango and the coriander leav...
Read more

Ginger Wine

-
Image
Ginger Wine Ginger - cleaned and sliced - 200 gms Sugar - 500 gms Cinnamon - 1 full stick Dried red chillies - 3 Water - 3 litres Juice of one lime Put all ingredients except the lime in a big pan and bring to a boil. Reduce the flame and simmer for 2 hours. The liquid should reduce to 2 litres. Leave over night uncovered to cool. Then add the lime juice, stir thoroughly and strain into clean glass bottles. Refrigerate. Note. If using Indian ginger, use only 150 gms.
Read more