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Sunday, 30 September 2012

Special Chicken Fry


Ingredients:

1 kg chicken
3 tsp ginger-garlic paste
1 1/2 tbsp chilli powder
4 tbsp corn flour
kasuri methi for sprinkling
salt
oil

Preparation:
  1. Cut the chicken into pieces, clean it and marinate with ginger-garlic paste, chilli powder, corn flour and salt for half an hour.
  2. Heat oil in a pan, add marinated chicken pieces and sprinkle little kasuri methi over the chicken pieces.
  3. Cover with a lid and deep fry till done..
Recipe Source: Kattoor Kafe

Saturday, 29 September 2012

Vellayappam/ Appam


Ingredients:

1 cup raw rice/ white rice
1/2 cup cooked rice
1/2 cup grated coconut
1/2 tsp yeast
1 tsp sugar
water for grinding
salt

Preparation:
  1. Wash and soak raw rice in water for 4-5 hours.
  2. Grind it with all other ingredients into a smooth batter adding enough water and keep for fermentation for about 10-12 hours (or overnight).
  3. Heat a non stick pan/ appachatti and pour a ladleful of batter and rotate the pan in a circular manner.
  4. Cover with a lid and cook on medium heat. Serve with any curry of your choice.....

Thursday, 27 September 2012

Varutharacha Njandu Curry / Crab Curry with Roasted Coconut


Ingredients:

5 crabs, cut into pieces
1 1/2 cup grated coconut
1 tbsp coriander powder
1/2 tsp garam masala
1 tbsp chilli powder
1/2 tsp turmeric powder
3 shallots
1 large tomato, chopped
2 slit green chillies
1" piece ginger, finely chopped
tamarind (half lemon size)
3 sprigs curry leaves
1 tbsp coriander leaves
salt

For Seasoning:

1/2 tsp mustard seeds
4 shallots, chopped
2 garlic cloves
1 sprig curry leaves
oil

Preparation:
  1. Clean and cut crabs into pieces. Soak tamarind in 1/2 cup water and keep it aside.
  2. Heat a pan, add grated coconut along with shallots and curry leaves and dry roast till brown. Switch off and add coriander powder and garam masala and mix well. Grind it to a fine paste adding little water and keep it aside.
  3. In a clay pot or pan, add tomato, green chillies, ginger chopped, chilly powder, turmeric powder and tamarind extract or water.
  4. Add cleaned crab pieces and salt, mix well and cook on medium flame for about 6-8 minutes.
  5. Add ground coconut mixture and 1 1/2 cup water and mix well. Check salt and allow it to boil.
  6. Cook it for about 5 minutes on medium flame or till the gravy thickens. Remove from flame.
  7. Heat oil in a pan, splutter mustard seeds. Add chopped shallots ,garlic and curry leaves, stir well and add this seasoning to the curry. Garnish with coriander leaves and serve hot....
Recipe Source: Grihalakshmi

Monday, 24 September 2012

Wheat Puttu


Ingredients:

2 cups wheat flour/ wheat puttu podi ( I used Double Horse wheat puttu podi)
1 cup grated coconut
water as required
salt

Preparation:
  1. Add salt to the wheat flour and mix well. Add water little by little to the flour till it becomes wet/ moist and mix thoroughly without any lumps.
  2. Take a puttu maker and layer it with grated coconut first, then the flour and then the grated coconut again.
  3. Fill pressure cooker/ puttu kudam with 2-3 cups of water and bring to a boil.
  4. Place the puttu maker on top of it and steam cook for 5-7 minutes or until the steam starts coming out from the top of puttu maker. Serve with banana or any curry of your choice...
Linking to Swathi's Event- Favourite Recipes- Breakfast Recipes




Priya's Healthy Diet- Steamed Foods @ Cookbook jaleela

Sunday, 23 September 2012

Mambazha Pulissery


Ingredients:

2 ripe mangoes, diced
1/2 tsp chilli powder
1 tsp turmeric powder
2 cups yoghurt
1 cup grated coconut
1/2 tsp cumin seeds
1-2 green chillies, chopped
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2 dry red chillies
2 sprig curry leaves
oil
salt

Preparation:
  1. In a pan, add diced mangoes, chilli powder, 1/2 tsp turmeric powder and salt along with 1 cup of water and cook till the mangoes become tender and well cooked.
  2. Grind grated coconut, cumin seeds, 1/2 tsp turmeric powder, green chillies and 1 sprig curry leaves with 1 cup yoghurt into a smooth paste.
  3. Add ground paste to the cooked mangoes and cook for few minutes in medium flame.
  4. Reduce the heat and add the remaining 1 cup yoghurt and mix well and cook for 1-2 minutes. Don't allow to boil.
  5. Heat oil in a pan, splutter mustard seeds.Add fenugreek seeds, curry leaves and dry red chillies and pour this over the pulissery... Serve with rice..
Sending to Sharan's Onam Grand Feast Event


Saturday, 22 September 2012

Vegetable Salad with Honey


Ingredients:

1 small cucumber
1 tomato
1 capsicum
1/2- 3/4 cup cabbage
2 tbsp honey
2 tbsp yoghurt
2 tbsp cream or milk powder
2 tbsp tomato sauce
1 tbsp lemon juice
pepper powder to taste
salt

Preparation:
  1. Chop cabbage, cucumber, tomato and capsicum into thin slices and keep it aside.
  2. In a bowl, add yoghurt, honey, cream, tomato sauce, lemon juice, pepper powder and salt and mix together.
  3. Add this prepared mixture to the chopped vegetables and mix well.
  4. Keep it in the fridge and serve cold.......
Linking to Know your natural sweetness- Honey hosted by Shama and Jagruthi's Event

Friday, 21 September 2012

Spicy Prawn Fry


Ingredients:

1/2 kg Prawns
3 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1 tsp rice flour
salt to taste
2 sprigs curry leaves
oil for frying

Preparation:
  1. In a bowl, add chilli powder, turmeric powder, rice flour and salt and mix together adding little water.
  2. Add cleaned prawns and curry leaves and mix well.
  3. Heat oil in a pan and fry the prawns on both sides till its done......Serve hot..

Wednesday, 19 September 2012

Spinach Pulao


Ingredients:

2 cups of  basmati rice
1 tbsp whole cumin
1/2 tsp whole pepper
2 sticks of cinnamon
2 cloves
2 cardamom
2 onions, chopped
2 cups of finely chopped spinach
1/2 cup peas, boiled for 5 minutes and drained
1 small green capsicum, finely diced
1 big potato, peeled and cubed
2 tbsp sweetcorn
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tspt roasted cumin powder
1/2 tsp garlic paste
1 green chilli, chopped
2 tbsp coriander leaves, chopped
1 tbsp yoghurt
2 1/2 cups of water
2 tbsp butter
3-4 tbsp oil
salt

Preparation:
  1.  Wash and soak rice in water for half an hour.
  2. Heat a big pan, add oil and butter. Add whole cumin, whole pepper, cinnamon, cloves and cardamoms and allow to splutter.
  3. Add chopped onions and saute until transparent. Add turmeric powder, coriander powder and roasted cumin powder and stir for 1-2 minutes.
  4. Add garlic paste, green chilli, potatoes, peas, sweetcorn and capsicum and fry for 2-3 minutes.
  5. Then add chopped spinach and the yoghurt and cook until the extra moisture dries up.
  6. Add the water and salt and when water starts boiling , add the rice and coriander leaves and stir.
  7. Cook on high heat for 2-3 minutes, stirring in between. Then reduce the heat to medium, cover and cook until the water reduces, stir in between to make sure all the rice is cooked evenly and perfectly.
  8. When there is very little water left in the rice, reduce to low flame , cover with a tight lid and cook for about 10 minutes. Serve hot..

Recipe Source: Fauzia's Kitchen Fun


Tuesday, 18 September 2012

Red Swiss Chard (Silver Beet) - Egg Stir Fry


Ingredients:

1 bunch red swiss chard/ silver beet
3 green chillies, chopped
1/2 cup grated coconut
1/4 tsp cumin seeds
2 garlic cloves
2 shallots
2 eggs
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp mustard seeds
1 sprig curry leaves
salt
oil

Preparation:
  1. Wash and chop red swiss chard into very small pieces.
  2. Grind grated coconut, cumin seeds, garlic, shallots and turmeric powder into a coarse mixture.
  3. Beat eggs with chilli powder and little salt and keep it aside.
  4. Heat oil in a pan, splutter mustard seeds. Add chopped swiss chard, green chillies, curry leaves and salt  and cook covered in a low flame for 6-8 minutes. If needed sprinkle little water.
  5. Then add ground coconut mixture, mix well and cook for 3-4 minutes.
  6. Add the beaten eggs to this and stir until the eggs are cooked and becomes dry...Serve hot..
Recipe Source: Jisha's Kitchen

Monday, 17 September 2012

Mathanga Parippu Curry/ Pumpkin Dal Curry


Ingredients:

1/2 kg pumpkin
3/4-1 cup toor dal
1 1/2-2 tsp chilli powder
1/4 tsp turmeric powder
2 green chillies
a small piece of tamarind soaked in little water
1 cup grated coconut
1/2 tsp cumin seeds
1 tsp mustard seeds
2 dry red chillies
curry leaves
salt
oil

Preparation:
  1. Grind grated coconut with cumin seeds into a smooth paste and keep it aside.
  2. Add toor dal, green chillies, turmeric powder and chilli powder in a pressure cooker and cook until soft adding enough water.
  3. Cut pumpkin into small pieces and add this into the cooked dal along with salt and little water and cook till done.
  4. Add tamarind extract (about 1 tbsp) and boil. Then add ground coconut paste and mix well. Simmer it for 2-3 minutes.
  5. Heat little oil in a pan ,splutter mustard seeds and add dry red chillies and curry leaves and pour it over the curry..Serve hot with rice..
Linking to Let's Cook: Lentils and legumes @ Tickling Palates

Let's Cook

Sunday, 16 September 2012

Scotch Eggs


Ingredients:

250 gm chicken/ beef/ lamb ( I used chicken)
1 big potato, cooked and mashed
1 big onion, finely chopped
1 piece ginger, finely chopped
2 green chillies, finely chopped
1 sprig curry leaves, chopped
1 tsp pepper powder
1/4 tsp turmeric powder
1/4 tsp garam masala
3 hard boiled eggs
1-2 tbsp plain flour
1 egg for coating
1/2 cup bread crumbs
salt
oil

Preparation:
  1. Cook chicken with pepper powder, turmeric powder and salt. Mince it and keep it aside.
  2. Heat oil in a pan, add onions, green chillies, ginger and curry leaves and saute well.
  3. Add minced chicken, mashed potato, garam masala and salt and mix well. Stir well for few minutes and keep it aside.
  4. Remove the shell of each egg and roll it in plain flour and cover each egg with the meat mixture and coat well.
  5. Beat an egg in a bowl, dip each of the prepared meat covered egg ball into this and roll it in bread crumbs until completely coated.
  6. Heat oil in a pan and fry it until golden brown all over. Cut each ball into two and serve with tomato sauce.....

Friday, 14 September 2012

Mutta Sirka


Ingredients:

2 cups raw rice
1 cup cooked rice
1 egg
salt
oil for frying

Preparation:
  1. Wash and soak raw rice in water for about 2-3 hours.
  2. Grind it with cooked rice, egg and salt adding little water to make a thick batter.
  3. Heat oil in a pan and pour a big spoon full of batter in batches and deep fry till it turns light golden brown.
  4. Serve hot with Chicken curry or any other curry ....

Thursday, 13 September 2012

Vendakka/ Okra Pachadi


Ingredients:

250 gm vendakka (okra)
3-4 green chillies
1/2 tsp cumin seeds
1/2 cup grated coconut
1 cup yoghurt
1/2 tsp crushed mustard
1/2 tsp mustard seeds
2 dry red chillies
curry leaves
salt
oil

Preparation:
  1. Cut okra into thin round pieces. Heat little oil in a pan and fry the okra pieces and 1 or 2 chopped green chillies until golden brown.
  2. Grind together grated coconut, 2 green chillies and cumin seeds into fine paste and add 1/2 tsp crushed mustard.
  3. Mix this with yoghurt and add salt. Add this to the fried okra and green chillies and heat in low flame for 1-2 minute. Don't allow to boil. 
  4. Heat oil in a pan, splutter mustard seeds and fry dry red chillies and curry leaves and pour this over the curry. Serve with rice....
Sending to Sharan's Onam Grand Feast Event

 

Wednesday, 12 September 2012

Gobi Manchurian and Awards

              
               This is the dry version of Gobi Manchurian......
           
Ingredients:

1 medium cauliflower
3 tbsp plain flour/ maida
2.5 tbsp cornflour
1 tsp ginger- garlic paste
1 egg (optional)
1/2 tsp pepper powder
1/4 tsp soy sauce
1 tbsp ginger, finely chopped
2 onions, diced
5-6 cloves garlic, chopped
4 green chillies, chopped
1 capsicum, diced
1 tbsp chopped coriander leaves
2 tsp soy sauce
2 tbsp tomato sauce
1 tsp chilli sauce
salt
oil
spring onions, for garnishing

Preparation:
  1. Cut the cauliflower into florets and put them in hot salted water for about 10 minutes. Drain the water and keep it aside.
  2. In a bowl, add plain flour, cornflour, egg,pepper powder, 1 tsp ginger- garlic paste, 1/4 tsp soy sauce and salt and make a batter adding little water.
  3. Dip the cauliflower florets in the batter and deep fry till golden brown and keep it aside.
  4. Heat oil in a pan, add onions, ginger, garlic, green chillies, coriander leaves and capsicum and saute well.
  5. Add the soy sauce, tomato sauce, chilli sauce, a pinch of pepper powder and salt and mix well. Add 1/2 cup water and mix well. ( optional- Mix 1 tsp corn flour in water and add to get a thick gravy)
  6. Add the fried cauliflower florets and stir well for 2-3 minutes.
  7. Garnish with chopped spring onions and serve.....
    
           I have been awarded the Most Popular Dish for my Chicken Rose Rolls by Sadaf  Afshan of My Culinary Adventures in her Virtual Eid Potluck Party Event .
 

          Thank you Sadaf for this lovely award, really happy and excited...
 

     Also received participation award from Achu for "Know your natural sweetness- Jaggery" Event .

 

    
               Badge from The Halal Foodie for participating Ramadan Friendly Recipes Event..

 
        Thank you both of you for these participation awards.....

Linking to Jagruti's Know your Flours- Corn flour Event hosted by Shama

Tuesday, 11 September 2012

Chicken Cutlets


Ingredients:

1/2 kg chicken
2 medium onions, finely chopped
3 medium potatoes
2 green chillies, chopped
1 tbsp ginger, chopped
1 tbsp garlic , chopped
1 tsp ginger-garlic paste
2 tsp pepper powder
1/2 tsp turmeric powder
2 tsp garam masala
3-4 tbsp coriander leaves, chopped
curry leaves
egg white of 2 eggs
1 cup bread crumbs
salt
oil

Preparation:
  1. Cook chicken with 1 tsp ginger-garlic paste, 2 tsp pepper powder, 1 tsp garam msala, turmeric powder and salt in a pressure cooker. Mince the cooked chicken and keep it aside.
  2. Boil and peel potatoes, mash it well and keep it aside.
  3. Heat oil in a pan, add chopped onions and saute till transparent.
  4. Add ginger, garlic and green chillies and stir well.
  5. Add chopped coriander leaves, curry leaves, 1 tsp garam masala and salt.
  6. Then add minced chicken and mashed potatoes and mix well. Check salt and stir well for few minutes.
  7. Make small balls out of it and flatten into desired shapes.
  8. Beat the egg white and dip each cutlet in this and roll in the bread crumbs.
  9. Heat oil in a pan and fry the cutlets .Serve hot with tomato sauce...  

Monday, 10 September 2012

Inji Curry/ Puli Inji


Ingredients:

3 pieces of ginger/ 1 cup fresh ginger chopped
tamarind, size of a lemon
3 tsp coriander powder
2 tsp chilli powder
2-3 tbsp jaggery grated or as needed
1/2 tsp mustard seeds
curry leaves
salt
coconut oil

Preparation:
  1. Soak the tamarind in water (about 1 cup), extract its juice and keep it aside.
  2. Peel and cut ginger into round slices and fry it in the oil till brown.
  3. Crush the fried ginger pieces in a mixer. Then add chilli powder ,coriander powder and 1 tbsp water to this crushed ginger and grind well. Keep it aside.
  4. In the same pan used for frying ginger, add little oil and splutter mustard seeds and curry leaves.
  5. Add ground ginger paste, tamarind juice and salt and mix well. Allow it to boil.
  6. When it starts to thicken, add grated jaggery and mix well. Cook for few more minutes stirring in between and remove from fire.....Serve with rice....
Sending to Sharan's Onam Grand Feast Event

 

Saturday, 8 September 2012

Batura


Ingredients:

3 cups of plain flour/ maida
1/2 cup yoghurt
2 tsp sugar
2 tsp butter
1 egg
1/2 tsp baking powder
1/2 tsp salt
milk to prepare the dough
oil for frying

Preparation:
  1. In a bowl, add plain flour, yoghurt, sugar, egg, butter, baking powder and salt , mix well and prepare a dough using milk.
  2. Spread a wet cloth over the dough and keep it aside for 4-5 hours.
  3. Divide the dough into balls and roll each ball  in round shape and cut it horizontally and vertically to get 4 triangle shapes.
  4. Heat oil in a pan and deep fry it in the oil..Serve hot with Chana masala or any other non veg curries..
  •  Can make lemon size balls out of the dough and roll it into thin discs and deep fry in the oil...

Friday, 7 September 2012

Squid Masala


Ingredients:

1/2 kg squid
2 onions, chopped
1 tomato, chopped
2 green chillies
1 tsp chopped ginger
1 tsp chopped garlic
2 tsp chilli powder
1/2 tsp turmeric powder
3 tbsp grated coconut
curry leaves
salt
oil

Preparation:
  1. Clean the squids and cut it into pieces. Add 1 tsp chilli powder, 1/4 tsp turmeric powder and salt to the squid , mix well and cook. Keep it aside.
  2. Heat oil in a pan, add ginger, garlic and green chillies and saute till raw smell goes.
  3. Add onions and curry leaves and saute until transparent.
  4. Add tomato, chilli powder, turmeric powder and salt and saute till oil appears. Then add cooked squids and mix well.
  5. Add grated coconut, stir well and cook in low flame for few minutes.. Serve hot...
Recipe Source: Bennu's Cookomania

Thursday, 6 September 2012

Godhambu PaalChoru


            It is prepared using wheat, bengal gram and coconut milk - Ramadan special recipe. Taken this recipe from Vanitha Magazine..

Ingredients:

1 cup skinned whole wheat
1/4 cup bengal gram (kadala parippu)
2 cups coconut milk
1 3/4 - 2 cups sugar ( add more if needed)
6-10 cardamoms crushed
few raisins
few cashew nuts
2-3 tbsp ghee
salt

Preparation:
  1. Wash wheat  and soak in water overnight. In a cooker, add it along with 5-6 cups of water and pressure cook till done.
  2. In another pan, cook bengal gram adding 2 cups of water and keep it aside.
  3. Mix cooked wheat and bengal gram together and add coconut milk, sugar, crushed cardamoms and salt and stir continuously in low flame.
  4. When it thickens like payasam, remove from the flame.
  5. Heat ghee in a pan, fry raisins and cashew nuts and add this to the prepared PaalChoru..Serve hot..

Wednesday, 5 September 2012

Beef Masala


Ingredients:

1 kg beef, cut into small pieces
2 big onions,sliced
4-5 green chillies, slit
3 tomatoes, chopped
1 tsp ginger, crushed
2 tbsp garlic, crushed
4 tbsp mint leaves, chopped
1/4 cup coriander leaves, chopped
2 tbsp chilli powder
2 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp fennel powder
2 tbsp oil
salt

Preparation:
  1. In a cooker, add beef pieces, ginger, garlic and salt and pressure cook it adding 1/4 cup water.
  2. Heat oil in a pan, add sliced onions and green chillies and saute till transparent.
  3. Add chilli powder, coriander powder, turmeric powder and fennel powder and saute well.
  4. Add cooked beef along with its gravy and mix well.
  5. Saute it well till the gravy is well coated with beef .
  6. Add chopped coriander leaves , mint leaves and chopped tomatoes and saute for few minutes..Serve hot...

Tuesday, 4 September 2012

Chana Masala


Ingredients:

1 1/2 cups chana/ chickpeas, soaked in water
2 medium onions, chopped
2 tomatoes, chopped
1 tsp ginger paste
1 tsp garlic paste
2 green chillies, chopped
1 1/2- 2 tsp chilli powder
1 1/2- 2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/4 tsp cumin seeds
1/2 tsp mustard seeds
coriander leaves, chopped
curry leaves
salt
oil

Preparation:
  1. Cook chana with salt adding enough water until soft.
  2. Heat oil in a pan, splutter mustard seeds and cumin seeds.
  3. Add chopped onions and saute till transparent. Add ginger and garlic paste and saute for 1 minute.
  4. Add chopped tomatoes, green chillies, curry leaves, coriander leaves and salt and saute well till tomatoes becomes soft and cooked.
  5. Now add chilli powder, coriander powder, turmeric powder and garam masala and mix well to make a thick paste.
  6. Add cooked chana along with little water ( use water used for cooking chana) and stir well.
  7. Boil it in low flame for few minutes till the gravy thickens and remove from the flame. Serve hot....
 Linking to CWS hosted by Foodomania and Let's cook: Lentils and legumes @ Tickling Palates

Let's Cook

Monday, 3 September 2012

Aviyal


Ingredients:

2 1/2 cups vegetables, chopped lengthwise  ( I used raw bananas, carrots, drumsticks, beans, potatoes and yam)
1/2 tsp turmeric powder
1 cup grated coconut
1/2 tsp cumin seeds
3-4 green chillies
3/4-1 cup yoghurt
curry leaves
1 tbsp coconut oil
salt

Preparation:
  1. Wash the chopped vegetables and cook it with turmeric powder and salt adding little water.
  2. Coarsely grind grated coconut, cumin seeds and green chillies together and keep it aside.
  3. Add the ground coconut mixture to the cooked vegetables and cook for 2 minutes.
  4. Add the yoghurt and mix well. Check salt.
  5. Add the coconut oil and curry leaves. Switch off..Serve with rice..
Sending to Sharan's Onam Grand Feast Event



Sunday, 2 September 2012

Chicken Kurma


Ingredients:

1/2 kg chicken, cut into pieces
1 tsp chilli powder
1 tsp pepper powder
1/2 tsp garam masala
1/2 cup yoghurt
1 tsp coriander powder
1/4 cup grated coconut
2 tbsp coriander leaves
10 cashewnuts
1 tsp poppy seeds
2 onions, sliced
1/2 tbsp ginger-garlic paste
oil
salt

Preparation:
  1. Marinate chicken pieces with chilli powder, pepper powder, garam masala, yoghurt, coriander powder and salt and keep it aside for 30 minutes.
  2. Grind grated coconut with cashew nuts, coriander leaves and poppy seeds adding little water to a smooth paste.
  3. Heat oil in a pan, add sliced onions and saute till transparent. Add ginger- garlic paste and saute well.
  4. Add marinated chicken along with its masala, cover and cook in low flame till done.
  5. Add ground coconut paste,mix well and cook for few minutes..Serve hot...
Recipe Source: Vanitha Magazine

Saturday, 1 September 2012

Kadala/ Black Chickpeas Curry


Recipe Source: Kitchen Corner- Try It

Ingredients:

1 cup kadala/ Black chickpeas
1 medium onion
1 medium tomato
2 green chillies
1- 1 1/2 tsp ginger-garlic paste
1/4 cup grated coconut
4 dry red chillies
1 1/2 tsp coriander seeds
1/4 tsp turmeric powder
few coconut slices
1/2 tsp garam masala
curry leaves
salt
oil

Preparation:
  1. Soak chickpeas for 5-6 hours or overnight and pressure cook it with green chillies, half of sliced onion ,salt adding enough water.
  2. In a pan, dry roast the grated coconut, dry red chillies, coriander seeds and turmeric powder till light brown. Grind it to a paste and keep it aside.
  3. Heat oil in another pan, add coconut slices and saute till golden brown. Add sliced onion and saute till light brown.
  4. Add ginger- garlic paste and curry leaves and saute for one more minute. Add chopped tomatoes and stir until it is cooked.
  5. When oil separates, add cooked chickpeas and ground coconut paste and mix well. Add garam masala  and cook for few minutes till the gravy thickens..Serve with puttu, appam etc..
Linking  this recipe to  CWS hosted by Foodomania and Lets Cook: Lentils and Legumes @ Tickling Palates
Let's Cook
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