Recipe Summary
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Chicken Vegetable Stew Cucumber Raitha Curd Rice Eggs
Prawn Curry
Badam HalwaVegetarian Carrot Halwa
Fish Fry Rice
Pav Bhaji
Dal Biryani Vegetables
Brinjal Mango Chapala Pulusu
Non-Vegetarian Paneer
Potatoes Tomato SoupFishFlour
Mushroom Chocolate
Bread
Paneer Tikka
Turkey Biryani Roast Corn
Karuvipillai Poondu Kozhambu
Ingredients
- Pealed garlic-100g
- Curry leaves-500g
- Tamarind white-200g
- Refined oil To fry
- Onions-800g
- Tomatoes-800g
- Mustard seeds-4g
- Methi seeds-3g
- Jeera white-4g
- Whole red chillies-4g
- Chilli powder-10g
- Turmeric powder-4g
- Dhaniya powder-12g
- Salt-To Taste
Directions
- Fry curry leaves and garlic. keep some garlic aside and make a paste with remaining garlic along with curry leaves
- Soak tamarind in water
- Heat oil in a Handi
- Add whole red chilly, mustard seeds, Jeera and Methi seeds
- Allow them to crackle, then put chopped onions and saut
- Sweat onions, add tomatoes.
- Add fried garlic and saut till tomatoes are mashed nicely
- Now put turmeric powder, chilly powder and coriander powder
- Add the tamarind water
- Now add the curry leaves paste
- Cook it nicely, check for seasoning and consistency and then serve
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