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Monday, 30 September 2019

Sukhiyan / Sugiyan


Ingredients:

1 1/2 cup moong bean/ green gram / cherupayar
250 gm jaggery
1 cup grated coconut
1 tsp cardamon powder
1 cup plain flour
a pinch of turmeric powder (optional)
a pinch of salt
water as required
oil for frying

Preparation:
  1. Clean the green gram and pressure cook it for 2 whistles adding enough water. Drain the excess water and keep it aside. ( Don't overcook ).
  2. Melt the grated jaggery adding about 1/4 cup of water , strain it and keep it aside.
  3. Heat a pan and add the melted jaggery, grated coconut and cardamon powder and mix for few minutes till the mixture gets heated up.
  4. Then add the cooked green gram , mix it well and cook at low-medium flame for about 8-10 minutes until all the water evaporates and you get a dry mixture.


          5. Allow the mixture to cool down and then make small balls of the mixture and keep it aside.


           6. In a bowl, add the plain flour, turmeric powder, salt and water as required and mix together to form a thick batter.
           7. Heat oil in a deep pan. Dip each of the balls in the prepared batter and carefully drop into hot oil.
           8. Deep fry it on medium flame till all sides are golden brown. 
           9. Remove it from the oil and drain them on a paper towel....Serve with tea..

Sunday, 29 September 2019

Vazhapindi / Banana Stem Pachadi


Ingredients:

2 cups vazhapindi / banana stem, finely chopped
1/2 cup grated coconut
2-3 green chillies
1 1/2 cup yoghurt
1/2 tsp crushed mustard
1/2 tsp mustard seeds
1 sprig curry leaves
2 dry red chillies
salt to taste
2 tsp oil

Preparation:
  1. Cut the banana stem into rounds and pull the fibre from the edges using fingers and remove them. Then chop into small pieces and keep it aside.
  2. In a pan, add the chopped banana stem and cook it covered adding 1 cup of water and salt till soft.
  3. Grind together grated coconut and green chillies to a smooth thick paste and then add 1/2 tsp crushed mustard seeds to this and mix well.
  4. Add this ground paste to the cooked banana stem, mix well and cook for 1- 2 minutes.
  5. Then add the beaten yoghurt and mix well. Check for salt and switch off the flame. Don't allow to boil.
  6. Heat oil in a pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the pachadi...Serve with rice... 

Friday, 27 September 2019

Purple Cabbage Thoran


Ingredients:

2 cups purple cabbage, shredded or finely chopped
1 small onion, finely chopped
3 green chillies, chopped
1/2 cup grated coconut
a pinch of turmeric powder
2 garlic cloves, finely chopped
1/4 tsp cumin seeds
1/2 tsp mustard seeds
a sprig of curry leaves
salt to taste
2 tbsp oil

Preparation:
  1. In a bowl, add grated coconut, green chillies,onion, cumin seeds, turmeric powder and garlic and mix well with your hands.
  2. Heat oil in a pan and splutter mustard seeds. Add curry leaves and saute for a minute.
  3. Add the shredded cabbage and salt, mix well and cook covered for a minute.
  4. Then add the coconut mixture and mix well.
  5. Cover the pan and cook on low heat, stirring occasionally. Remove the lid after 5 minutes and stir fry for another 3-4 minutes.
  6. Switch off the flame and serve as side dish with rice..

Wednesday, 25 September 2019

Padavalanga ( Snake Gourd) Moru Curry / Pulissery


Ingredients:

1 1/2 cup padavalanga/ snake gourd
1 cup grated coconut
1/2 tsp turmeric powder
1/2 tsp cumin seeds
2-3 green chillies, slit
1 cup yoghurt
1 tsp mustard seeds
1/2 tsp fenugreek seeds
3 dry red chillies
2 sprig curry leaves
salt
oil

Preparation:
  1. Peel and chop padavalanga into small pieces.
  2. Grind grated coconut with cumin seeds, 1 green chilli and turmeric powder to a thick smooth paste adding little water.
  3. Add yoghurt with the ground coconut paste and mix well. Keep it aside.
  4. In a pan, add the chopped padavalanga, slit 2green chiilies, salt and enough water and cook on medium flame.
  5. When cooked, reduce the flame and add ground coconut- yoghurt mixture and heat on low flame for few minutes. Don't allow to boil.
  6. Heat little oil in a pan and splutter mustard seeds and fenugreek seeds.
  7. Add  dry red chillies and curry leaves and fry.
  8. Pour this seasoning over the curry and close the lid... Serve with rice...

Monday, 23 September 2019

Mathanga Pidi Payasam / Pumpkin and Rice Dumplings Payasam


Ingredients:

1/2 kg pumpkin/ mathanga
1 cup rice flour
1/2 kg jaggery
1 cup thick/ first extract of coconut milk
4 cup thin / second extract of coconut milk
1/2 cup kadalaparippu / chana dal , cooked
1/4 cup coconut bits/ thengakothu
10-12 cashew nuts
10-12 raisins
3-4 tbsp ghee

Preparation:
  1. Wash the chana dal and cook it adding little salt and enough water until soft, not mushy. Drain the water and keep it aside.
  2. Cut the pumpkin into cubes and pressure cook it adding about 1/2-3/4 cup of water till soft. Mash well the cooked pumpkin and keep it aside.
  3. In a pan, melt the jaggery adding 3/4 cup of water and then strain it to remove the impurities and keep it aside.
  4. Boil 1 cup of water and little salt in a pan. Add this boiling water to the rice flour, mix well and knead well to a smooth dough. Make small balls out of the dough and keep it aside.

          5. Heat ghee in a thick bottomed pan/ uruli and fry the coconut bits, cashew nuts and raisins separately till slightly brown and keep it aside.
          6. Add the cooked pumpkin to the remaining ghee in the pan and stir well to combine. Roast for few minutes and add the melted jaggery to this and mix well.
           7. Cook on low flame for around 10-12 minutes till the mixture is almost dried and starts leaving the side of the pan.
           8. Now add the second coconut milk, cooked chana dal and prepared rice balls/ arippidi and cook on low flame for  about 10 minutes till it thickens and rice balls gets cooked.
           9.Add thick coconut milk and cardamon powder, mix well and cook on low flame for another 5-7 minutes. Switch off the flame.
            10. Add the fried coconut bits, cashew nuts and raisins and mix well...Serve hot..

Sunday, 22 September 2019

Vendakka Paal Curry / Okra- Coconut Milk Curry


Ingredients:

200 gm okra/ vendakka, chopped
1 big onion, chopped
1 small piece ginger, crushed
2 green chillies, slit
1 medium tomato, chopped
1/4 tsp turmeric powder
1 1/2 tsp kashmiri chilli powder
2 tsp coriander powder
1 1/2 cup coconut milk
1/2 tsp mustard seeds
2-3 dry red chillies
1/4 tsp fenugreek seeds
2 sprig curry leaves
salt to taste
3 tbsp oil
a pinch of red chilli powder

Preparation:
  1. Heat 2 tbsp oil in a pan and add okra pieces and saute well for 2-3 minutes. Transfer it to a plate and keep it aside.
  2. In the same pan, add onion, green chillies, ginger and curry leaves and saute well until it becomes soft.
  3. Add turmeric powder, chilli powder and coriander powder and mix well on low flame until its raw smell goes.
  4. Add chopped tomatoes with some salt and saute well till tomatoes get mashed.
  5. Now add the roasted okra pieces and mix well.
  6. Add the coconut milk into it and mix well. Boil it for about 10 minutes till the okra get cooked.
  7. Switch off the flame when the gravy starts to thicken. It gets thicker after resting..
  8. Heat 1 tbsp oil in a pan and splutter mustard seeds, dried red chillies,fenugreek seeds and curry leaves. Add a pinch of red chilli powder and switch off the flame.
  9. Add the seasoning over the curry and keep it covered for a few minutes. Mix well and serve it with hot rice...

Friday, 20 September 2019

Mutton Sukka


Ingredients:

1/2 kg mutton
2 medium onions, chopped
1 large tomato, chopped
2 tsp ginger-garlic paste
2 heaped tsp chilli powder
1/4 tsp turmeric powder
2 tsp coriander powder
1/2 tsp garam masala
2 sprigs curry leaves
salt to taste
3 tbsp ghee or coconut oil

Ingredients:
  1. Cut mutton into pieces, clean it and keep it aside.
  2. In a pressure cooker, add cleaned mutton, 1 tsp chilli powder, 1 tsp ginger-garlic paste, turmeric powder, garam masala and salt and mix well.
  3. Add chopped tomatoes to this and mix well. Cover the cooker and cook until the mutton is cooked well.
  4. Once the pressure is released, open the cooker and boil it till you get a thick gravy.
  5. Heat ghee / coconut oil in a pan and add curry leaves and chopped onions and saute till it turns soft.
  6. Add 1 tsp ginger-garlic paste and mix well. Add 1 tsp chilli powder and coriander powder and mix well.
  7. Add mutton with gravy into the pan and cook on medium high flame, stirring, till the masala is well coated with the mutton. Serve hot..
  • If you want dry masala, add more ghee/ coconut oil and keep sauteeing until it turns brown and dry..

Wednesday, 18 September 2019

Parippu / Sadya Parippu Curry


Ingredients:

1 1/2 cup cherupayar parippu / moong dal
1/2-3/4 tsp turmeric powder
1 1/2 cup grated coconut
3/4 tsp cumin seeds
2 green chillies
4 big garlic cloves
few curry leaves
salt to taste
1 1/2 tbsp coconut oil

Preparation:
  1. In a pan , roast the moong dal over medium heat for 5-6 minutes, stirring continuously. Switch off the flame and leave it to cool.
  2. Then wash and pressure cook it adding about 4 1/2 cups of water, turmeric powder and salt for 1 whistle.
  3. Then reduce the flame and cook for 1 more whistle and switch off the flame.
  4. Meanwhile, grind together grated coconut , cumin seeds, green chillies and garlic cloves to a smooth paste adding little water.
  5. Once the pressure releases, open the cooker and mash the dal well with ladle.
  6. Add ground coconut paste and 1 cup of water and stir continuously at medium flame till the raw taste goes.
  7. Check for salt and add if required. Mix and heat well. Do not boil the curry.
  8. Add curry leaves and switch off the flame. Add coconut oil and mix well. Serve hot with boiled rice, ghee and pappadum...
Recipe Source: Lekshmi Nair

Tuesday, 17 September 2019

Mussels / Kallummakkaya Pulinchar


Ingredients:

250 gm big mussels / kallummakkaya, cleaned
1/2 cup less sour buttermilk / moru
4 green chillies, slit
1 cup thick coconut milk
3-4 big garlic cloves, crushed
1 tsp chilli powder
1/2 tsp turmeric powder
1 tbsp rice flour
1 sprig curry leaves
salt to taste
2 tbsp coconut oil

Preparation:
  1. Clean the mussels and then cook it with adding chilli powder, turmeric powder, green chillies and salt.
  2. In a bowl, add the rice flour and mix it with little coconut milk. Then mix this with remaining  coconut milk and add to the cooked mussels and boil it in the low flame.
  3. Then add buttermilk , curry leaves and salt and stir continuously and when it starts to boil, remove it from the flame.
  4. Heat coconut oil in a pan and fry the crushed garlic and add this to the curry . Mix well and serve hot with rice...

Monday, 16 September 2019

Vellarikka - Vanpayar / Yellow Cucumber - Red Beans Thoran


Ingredients:

1/2  cup vanpayar / red beans
250 gm vellarikka / yellow cucumber
1 cup grated coconut
2 garlic cloves
1 tsp turmeric powder
a pinch of cumin seeds
1 sprig curry leaves
3 dry red chillies
1/2 tsp mustard seeds
salt to taste
1 tbsp oil

Preparation:
  1. Soak the vanpayar in water overnight and pressure cook it adding enough water and salt. Drain the water and keep it aside.  
  2. Peel  and cut the vellarikka into small cubes and keep it aside.
  3. Crush together grated coconut, garlic, turmeric powder, 1 dry red chilli and cumin seeds and keep it aside.
  4. Heat oil in a pan and splutter mustard seeds. Add 2 dry red chillies and  curry leaves and fry.
  5. Add chopped vellarikka and salt, mix well and cook covered in low flame, stirring occasionally. 
  6. Add crushed coconut mixture to this and mix well.
  7. Then add cooked vanpayar and cook covered for 2-3 minutes on low flame till all the water dries up.
  8. Remove from flame and serve with rice... 

Sunday, 15 September 2019

Kootu Curry / Kadala, Chena and Kaya Kootu Curry


Ingredients:

1 raw plantain/ kaya, peeled and cubed
1/2- 3/4 cup yam/ chena, peeled and cubed
1/2 cup brown chickpeas /kadala, cooked
1/2 tsp kashmiri chilli powder
1/2 cup grated coconut, for grinding
1/4-1/2 cup grated coconut, for roasting
1 garlic clove
2 green chillies
1/2 tsp cumin powder
1/4-1/2 tsp pepper powder
1/2 tsp mustard seeds
2 dry red chillies
few curry leaves
salt to taste
oil

Preparation:
  1. Soak brown chickpeas overnight or at least 7 hours and pressure cook it adding enough water and salt for around 5 whistles or until soft. Drain the water and keep it aside.
  2. In a pan, dry roast grated coconut over medium flame until it turns brown, stirring continuously and keep it aside.
  3. Grind together 1/2 cup grated coconut with garlic, green chillies, cumin powder and black pepper powder to a coarse paste and keep it aside.
  4. In a pan, add the cubed raw plantain, yam, chilli powder and turmeric powder and cook adding enough water until they are done and the water almost evaporates completely.
  5. Add cooked chickpeas , ground coconut paste and salt, mix well and cook for 2 minutes. 
  6. Then add the roasted coconut, mix well and cook for 1 minute at low flame. Switch off.
  7. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry for few seconds. 
  8. Pour this over the prepared kootu curry and keep covered for 10 minutes.
  9. Open the lid and mix well. Serve hot with rice..

Friday, 13 September 2019

Crab / Njandu Theeyal


Ingredients:

1/2 kg crab, cleaned and cut into pieces
1 cup shallots, sliced
1 big tomato, chopped
1 tbsp ginger, crushed
1 1/2 tbsp garlic, crushed
3/4 cup grated coconut
1/4 tsp whole pepper corns
2 1/2 tsp chilli powder
1 tsp coriander powder
3/4 tsp turmeric powder
1 tbsp tamarind extract
1 tsp mustard seeds
2 dry red chillies
2 sprig curry leaves
salt to taste
2 tbsp oil

Preparation:
  1. Heat a pan and dry roast grated coconut with 2 sliced shallots and pepper corns till golden brown at low flame.
  2. Remove it from flame and allow to cool. Then grind it to a smooth paste adding 1/4 cup of water and keep it aside.
  3. Heat 2 tbsp oil in a pan and splutter mustard seeds. Add dry red chillies, curry leaves and 1 cup sliced shallots and saute until light brown.
  4. Add crushed ginger and garlic and saute for 2 minutes.
  5. Add turmeric powder and mix well. Add chilli powder and coriander powder and saute well till raw smell disappears.
  6. Add chopped tomato and mix well. Add 3-4 tbsp of water and salt, mix well and cook it covered over low flame for 5 minutes.
  7. Add cleaned crab and tamarind extract and mix well. Cover and cook the crab in the masala for 5 minutes over medium low flame.
  8. Add 2 cups of hot water and cook it covered for about 10 minutes at medium flame.
  9. Add ground coconut paste, mix well and cook until gravy thickens and the oil separates.
  10. Add curry leaves and keep it covered for minimum 15 minutes and then serve with hot rice...

Thursday, 12 September 2019

Chicken Keema Masala


Ingredients:

1/2 kg chicken keema / chicken mince
4 onions, chopped
2 green chillies, chopped
2 tbsp ginger-garlic, crushed
3 tomatoes, chopped
2 tbsp chilli powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp fennel powder
1 1/2 tsp kasuri methi
3-4 tbsp coriander leaves, chopped
salt to taste
3 tbsp ghee

Preparation:
  1. Heat ghee in a pan and add chopped onion and salt and saute till soft.
  2. Add crushed ginger-garlic and green chillies and saute till the raw smell disappear.
  3. Add chilli powder, turmeric powder, garam masala, fennel powder and kasuri methi and saute till oil appears on top.
  4. Add the chopped tomatoes to this and cook till soft.
  5. Then add the chicken mince, mix well and cook till well cooked for about 10-12 minutes.
  6. Add chopped coriander leaves and remove from flame. Serve hot...

Tuesday, 10 September 2019

Ash Gourd / Kumbalanga Katti Kalan


Ingredients:

4 cups ash gourd/ kumbalanga, peeled and chopped
1 1/2 cup grated coconut
1/2 tsp cumin seeds
2 green chillies
2 cups yoghurt
1 tsp pepper powder
1/2 tsp turmeric powder
1/4 tsp roasted fenugreek powder
1 tsp ghee
salt to taste
2 sprig curry leaves
1 tsp mustard seeds
3 dry red chillies
1 tbsp oil

Preparation:
  1. Peel and chop kumbalanga into small cubes.
  2. Grind coconut with cumin seeds, green chillies and yoghurt and keep it aside
  3. In a pan, add cubed kumbalanga, pepper powder, turmeric powder, few curry leaves and salt and 1/2 cup of water,  mix well and cook it covered till done.
  4. Reduce the flame to low and add the ground paste and mix well.
  5. Add roasted fenugreek powder and ghee and mix well. Adjust the salt and heat at low flame for 3-4 minutes. Don't allow to boil.
  6. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and pour this seasoning over the curry and mix well. 
  7. Keep it covered till ready to serve and then serve with rice...

Monday, 9 September 2019

Vada Kootu Curry


Ingredients:

1/4 cup whole urad dal
1 small green chilli, finely chopped
1 tsp ginger, finely chopped
few curry leaves, finely chopped
2 medium potatoes
2 medium onions, chopped
1/4 tsp turmeric powder
1/4 tsp pepper powder
1 tsp kashmiri chilli powder
1 tsp coriander powder
1 cup thin coconut milk
1/2-3/4 cup thick coconut milk
3/4 tsp gram masala
salt to taste
1 tsp mustard seeds
4 dry red chillies
a  sprig of curry leaves
oil as required

Preparation:
  1. Soak urad dal in water for 2-3 hours. Then grind it adding about 3-4 tsp of water till fluffy thick batter.
  2. Transfer this to a bowl and add chopped green chilli, ginger, few chopped curry leaves and salt and mix well.
  3. Heat oil in a pan on medium flame.
  4. Wet your palm with water, take little batter and make small balls. Drop them into the hot oil and fry till light golden. Keep the vadas aside.
  5. Peel the potatoes and cut them into cubes.
  6. Heat 1 tbsp oil in a pan and add onions and potatoes and saute for 5 minutes.
  7. Add turmeric powder, pepper powder, kashmiri chilli powder and coriander powder and saute till the raw smell disappears.
  8. Add thin coconut milk and salt and cook it covered at medium flame until potatoes are cooked.
  9. Add the thick coconut milk and garam masala and mix well for 2-3 minutes. 
  10. Add the fried vadas and mix well. Check and adjust salt. Switch off the flame and keep it covered.
  11. Heat 1/2 tbsp oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
  12. Pour this seasoning to the kootu curry and keep it covered... Serve as a side dish with rice...
Recipe Source: Lekshmi Nair 

Sunday, 8 September 2019

Papaya Pachadi


Ingredients:

1 cup papaya, chopped
1/2 cup grated coconut
1 cup yoghurt
3 green chillies
1/2 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 dry red chillies
salt
oil

Preparation:
  1. Peel and chop papaya into small cubes and cook it in a pan adding 1 slit green chilli, salt and enough water till soft.
  2. Grind grated coconut with cumin seeds, 2 green chillies and 1/2 tsp mustard seeds to a smooth paste.
  3. Mix this ground coconut paste with yoghurt and then add to the cooked papaya, mix well and heat in low flame for 2-3 minutes. Don't allow to boil.
  4. Check for salt and switch off the flame. 
  5. Heat little oil in a pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the pachadi...Serve with rice... 

Saturday, 7 September 2019

Chakkara Kadu Manga


Ingredients:

2 half-ripened mangoes
1/4 cup powdered jaggery
4 whole dry red chillies
4 garlic cloves
1/2 tsp mustard seeds
salt to taste
1 tbsp oil

Preparation:
  1. Wash and cut the mangoes into long, thick pieces.
  2. Grind garlic with red chillies and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds. Add chilli-garlic paste to this and stir well for few seconds.
  4. Add the mango pieces and saute for a minute. Then add 2 cups of water.
  5. When the mango is cooked, add grated jaggery and salt to taste. 
  6. Cook till the pieces are soft and the gravy thickens. Serve hot with steamed rice..
Recipe Source: Ummi Abdullah

Friday, 6 September 2019

Green Gram - Pumpkin / Cherupayar - Mathanga Erissery


Ingredients:

1 cup cherupayar / green gram
2 cups pumpkin/ mathanga, cut into cubes
1 cup grated coconut
1- 1 1/2 tsp chilli powder
1 tsp turmeric powder
1/2 tsp cumin seeds
3 green chillies, slit
1 tsp mustard seeds
3 dry red chillies
2 sprig curry leaves
salt as required
1 tbsp oil

Preparation:
  1. Soak the green gram in water for 5 hours.
  2. Grind 3/4 cup grated coconut with cumin seeds to a smooth paste adding little water and keep it aside.
  3. In a pressure cooker, add the washed green gram and salt and cook it adding about 2 cups of water for about 2 whistles. Switch off the flame and keep it aside.
  4. Meanwhile, cook the cubed pumpkin pieces with chilli powder, turmeric powder and salt adding little water until soft.
  5. Add the ground coconut paste and slit green chillies into this and mix well.
  6. When it starts to boil, add the cooked green gram and mix well and cook for few minutes. Adjust the salt.
  7. Heat oil in another pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry well.
  8. Add 1/4 cup grated coconut to this, mix well and fry till brown. Pour this tempering to the erissery and mix well. Serve with rice...

Thursday, 5 September 2019

Rose Sarbath


Ingredients:

2 cups chilled milk
1 cup cold milk
2 tbsp rose syrup
2-3 tbsp sugar
2 tbsp basil seeds/ sabja seeds/ kaskas

Preparation:
  1. Soak the basil seeds in 1/2 cup of water for 10-15 minutes.
  2. In a blender, add milk, rose syrup and sugar and blend well.
  3. Transfer it into a jug/ bowl and add the soaked basil seeds and stir well.
  4. Pour into serving glasses and serve...

Tuesday, 3 September 2019

Scrambled Egg / Egg Bhurji


Ingredients:

3 or 4 eggs
1 big onion, chopped
1 medium tomato, chopped
3 green chillies, chopped
1/4-1/2 tsp chilli powder
1/2 tsp pepper powder
few curry leaves
1 tbsp coriander leaves, chopped
salt to taste
1 tbsp oil

Preparation:
  1. Beat eggs in a bowl adding 1/4 tsp pepper powder and salt and keep it aside.
  2. Heat oil in a pan and add chopped onion and saute for 2-3 minutes.
  3. Then add green chillies, curry leaves and tomato and saute for few minutes.
  4. Add chilli powder and remaining pepper powder and saute for 2 minutes.
  5. Now add the beaten egg and scramble it well on medium flame. Adjust the salt.
  6. Add coriander leaves and remove it from flame. Serve it hot...

Monday, 2 September 2019

Squid / Koonthal Vattichathu


Ingredients:

1/2 kg squid, cleaned
1 medium onion, sliced
1 medium tomato, chopped
2 tsp ginger-garlic paste
1 tbsp tamarind juice
3-4 tsp chilli powder
1/2 tsp turmeric powder
2 sprig curry leaves
salt to taste
2 tbsp coconut oil

Preparation:
  1. Clean and cut squid into pieces.
  2. In a kadai/ pan , add cleaned squid, sliced onion, tomato, ginger-garlic paste, tamarind juice, salt, chilli powder and turmeric powder and mix well with your hand.
  3. Cook it covered until the squid gets cooked. Then remove the lid and cook it for another 5 minutes until it gets dry.
  4. Heat coconut oil in another pan and add curry leaves. Now add the cooked squid and saute well at low-medium flame till dry... Remove from flame and serve hot...
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