Ingredients :
- 2 nos Radish / Mullangi
- 1 Onion chopped
- 1 Tomato chopped
- 2 Green Chillies chopped
- 1 pinch Turmeric Powder
- 1/2 sp Red Chilli Powder
- 1/2 sp Coriander Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1/2 sp Chana Dal
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Preparation :
- Wash peel mullangi and cut into small pieces & keep aside.
- Heat oil in a pan add popu ingredients and fry for about 2mins.
- Next add onion, green chilli pieces, curry leaves and stir.
- When the onions are soft add tomato pieces and stir well.
- Cover and cook for couple of mins, then add radish pieces.
- Add turmeric powder, salt & sprinkle little water.
- Mix well and cover with a lid, cook on medium flame.
- When done add coriander, red chilli powder and stir well.
- Let it cook for 1-2mins and turn off the flame.
- Radish tomato curry is ready to serve, serve with white rice.
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Ingredients :
- 1 cup Dosa Batter
- 1 cup Ragi Flour
- enough Salt
- 4 sp Oil
Method :
- Combine above ingredients expect oil and prepare dosa batter with enough water.
- Heat a griddle and grease it with oil before pouring the batter.
- Pour it at the center of the pan & spread the batter quickly.
- Now apply little oil around the edges of the dosa.
- When the edges start browning, flip the dosa with flipper.
- Then pick the edges and fold it over the other side.
- Now ragi dosa with dosa pindi is ready to serve, serve with chutney.
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Ingredients :
- 2 cups Besan / Sanaga Pindi
- 2 cups Sugar
- 1 cup Water
- 1 pinch Pacha karpooram
- 1/2 sp Elaichi Powder
- few Cashews
- Oil for deep fry
Method :
- In a bowl add besan flour mix with water like bajji batter without lumps.
- Heat oil in a wide pan and pour the batter over a laddle with small round holes.
- Tap it gently with a spoon, so that small balls of dough fall into the oil.
- Don't fry them crispy, take them out when they are soft.
- Repeat the same process with the remaining batter and keep aside.
- Boil sugar and water in a heavy bottomed pan and make syrup like 'undapakam'.
- Add pacha karpooram, elaichi powder & fried boondi to the syrup & mix well.
- Let it cool for some time then mix well with hand & make round balls with cashews.
- Boondi laddu are ready to eat and allow them to dry & store them in an airtight container.
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