Yummy Chuneys for Idli and Dosa. Tuesday, April 28, 2009. Heat oil, add mustard seeds. When they start popping, add curry leaves and fry for sometime. Grind the seasoning and all other ingredients to a paste without adding too much water. Heat a little oil and fry the chutney till the water is evaporated and the chutney is well cooked.

Sunday, May 3, 2009. Mix all the above ingredients and shift the mixture to a dry jar. So that the masala mixes well with the mango pieces. This pickle also stays more than 2 years if kapt in a dry place and dry spoon is used to serve. This pickle goes well with hot rice.

Monday, March 24, 2008. 5-6 garlic cloves, finely chopped. 6 green chilies, chopped. Few coriander leaves, chopped. 2 spring onions, chopped finely. 183; Cut the paneer into triangular shape pieces. Apply salt, 2 tsp ginger-garlic paste to these pieces and keep aside for 10 minutes. 183; Dip the paneer pieces in this batter and fry in hot oil until golgen. 183; Make a t.

Tuesday, May 20, 2008. Mix together milk, salt and cornstarch in microwave safe bowl. Put in microwave uncovered for 40 seconds on HIGH. Do keep an eye on it at all times.

1 small ball of tamarind. Fry in 1 tsp oil and grind to paste. 1 tsp black gram dal. 1 Wash, de-seed and cut bitter gourd. Now squeeze slices, wash 1-2 times in fresh water.

Sunday, May 3, 2009. Take a pan and heat it. Fry the menthi seeds and mustard seeds well till they become dark brown in color. Cool the fried seeds and grind them to fine powder. Mix the above powder with chilli powder and hingu well. Store in a tight jar. This masala is used for making magaya with mangoes and also for tomato pickle. Mix all the above ingredients.

Sunday, August 29, 2010. 1 Boil the vegetable and dal. 2 Take a pan Fry th popu ingredients in the oil and add green chillies and curry elaves to the above popou and fry for 1 min. 3 Add chopped tomato and fry till becomes soft. 4 Add the tamarind paste with 2 cups water add salt ans pasupu and boil for 2 minutes. 7 Garnish the kootu with coriander leaves and coconut scrape and 1 spoon ghee.