Alu Vadi
Ingredients • Alu (Taro/ Colocasia / Arbi) Leaves – 6 • Chickpea Flour – 1 Cup • Green Chilies, Ginger, Coriander Seed Paste – To Taste • Baking soda – 1 Pinch • Sesame Seeds – 1 tbsp • Tamarind Paste – 1 tsp • Jaggery – ½ tsp • Oil for Frying • Salt as required Preparation 1. Wash and clean alu leaves. 2. Mix besan, ginger-green chilies-coriander seeds paste. 3. Add salt, soda, sesame seeds,...
Dudhi Pakoda
Ingredients •Dudhi / Bottle Gourd………………………………..150 gms •Corn Flour…………………………………………….2 to 3 Tbsp •Ginger-green chillies-corriander paste…………….1 tbsp...
Lima beans with Golden Raisins
Fresh lima beans are usually available as small “butter limas” or larger, as “potato limas”. Shop for local produce dark green pods, tightly closed and bulging with large beans. To free the beans from the pods, cut a strip along the inner edge of the pod, then with your thumbnail remove the beans. June, July and august yield the most profuse crops, yet at some specialty greengrocers the availability...
Currant and Date Chutney
Like gooseberries and cranberries, fresh currants are highly acidic, and therefore quite tart and sour. Though they can be eaten raw, most people prefer them transformed into sugar-sweetened cooked jams, chutneys, fruit syrups or desserts. Red and white currants are less well known than black famous in England as a vitamin C rich, delicious beverage called Ribena. I prefer red currants for this chutney. Preparation and...
Fresh Coconut and Tamarind Chutney with Fresh coriander
Tamarind pulp has a fruity, sour taste and is frequently used in South Indian cooking. In this recipe, a touch of raw sugar is added to bring out a sweet and sour contrast of flavors. This chutney selection from Hyderabad goes well with virtually any savory. Preparation time (after assembling ingredients) and cooking time: about 30 minutes Ingredients • Hall of seeded dried tamarind pulp – 1...