Nimmi's Malabar Kitchen

Mushroom varatiyathu (Fry)

2012-02-23T03:41:00.000-08:00

v Mushroom 2 cups (cleaned and cut lengthwise ¼ inch thick slices)

v Onion (chopped) 2 nos

v Ginger and garlic 3tsp (chopped)

v Green chilly 3 nos

v Chilly powder 1 tsp

v Turmeric powder ½ tsp

v Coriander powder 3 tsp

v Pepper 3tsp (coarsely powdered)

v Coconut milk 1 cup

v Corn flour 3tsp

v Curry leaves a stalk

v Coriander leaves to garnish

v Garam masala 2 tsp

v Salt as per required

v Oil ½ cup

Preparation:

Pour oil in a heated pan , add ginger, garlic sauté for some time add onion, sauté till they are brown. Once they are brown add all the powders one by one, then add mushrooms mix well with the masalas, add water and salt to cook, when it is done add coconut milk and pepper powder, garammasala, let it cook for some time. Add corn flour to make thick consistency. Put off the fire

Fnally add coriander leaves to garnish, serve hot with chapattis and puris.

We can add butter and cream (optional)

MASALA GREEN CHICKEN

2011-12-16T20:35:00.000-08:00

INGREDIENTS;

· CHICKEN 1 KG

· ONION 2 CUP CHOPPED

· TURMERIC POWDER 1TSP

· SALT AS PER REQUIRED

· OIL 1CUP

FOR GRINDING:

· CORINDER LEAVES 2 CUPS

· GREEN CHILLY 10 NOS

· GINGER A SMALL PIECE

· GARLIC A POD

· PEPPER 3TSP

PREPARATION:

Ø MARINATE THE CHICKEN WITH TURMERIC POWDER AND SALT FOR HALF AN HOUR

Ø GRIND THE INGREDIENTS TO COARSELY NOT TO FINE PASTE

Ø POUR OIL IN A PAN WHEN HEATED ADD ONION FRY THEM TILL THEY ARE BROWN ADD CHICKEN , SAUTE FOR SOME TIME ,CLOSE THE PAN WITH LID, LET IT COOK FOR SOME TIME.ADD PASTE TO THE CHIKEN MIX THROUGHLY .LET THEM COOK TILL THE MASALA MIXED WITH CHIKEN,AND BECOME DRIED.

THIS IS A DRY CHICKEN YOU CAN HAVE THIS FOR SIDE DISH OR SERVE WITH CHAPPATHIS.

SRAAVU CURRY (SHARK)

2011-12-16T20:09:00.000-08:00

INGREDIENTS:

v SRAAVU (SHARK) FISH ½ KG SKINNED CUT INTO SMALL PIECES

v GRATED COCONUT 2 CUPS

v CORIANDER 1CUP

v PEPPER 2TSP

v DRY RED CHILLY 12 NOS

v FENNEL SEEDS 2TSP

v CINNAMON CLOVES 2 PIECES

v SALT 2TSP

v TAMARIND JUICE 1 CUP

FOR SEASONING:

MUSTARD SEEDS 2TSP

CURRY LEAVES FEW SPRIGS

ONION 1NO

PREPARARION:

v Pour 1tsp oil in a pan add coconut, roast them till they are brown , remove from fire,

v Pour 1 tsp oil in a pan add cinnamon, cloves fennel seeds, when they started sputtering add coriander, dry red chilly roast them.

v Grind everything together to a fine paste.

Method:

v To an earthen pot add fish pieces; add fine paste, salt tamarind juice. To add more water if needed to make thick gravy consistency.

v Bring to boil simmer and cook till the fish is cooked.

v Add seasoning.

Take off the stove. Serve hot with meals.

KARIMEEN POLLICHATHU

2011-12-06T05:00:00.000-08:00

Ingredients for roasting the fish:

Ø karimeen (fish) 1kg

Ø Pepper 10nos

Ø Dry red chilly 10nos

Ø Ginger a small piece

Ø Garlic a pod

Ø Chilly powder 1 tsp

Ø Turmeric powder ½ tsp

Ø Salt as required

Ø Oil ½ cup

Ingredients for gravy:

Ø Small onion 20nos

Ø Green chilly 2nos

Ø Garlic 3nos

Ø Ginger a small piece

Ø Chilly powder 2tasp

Ø Turmeric powder ½ tsp

Ø Thick coconutmilk ½ cup

Ø Salt to taste

Ø Water ¼ cup

Preparation:

Ø Wash the fish well and make 4 or 5 slits on the fish .this slits will made on the fish will help the marinate to penetrate in to the fish

Ø Coarsely grind the pepper make a fine paste of ginger and garlic

Ø Add chilly powder turmeric powder ,salt and mix everything well and marinate the fish for half an hour

Ø Roast the fish in a pan .don’t make too crispy. don’t overcook.

Gravy preparation;

Ø Grind the onion, chop the ginger and garlic

Ø Pour oil in a pan when heated add onion paste ,then ginger and garlic sauté for some time ,add coconut milk ,just combine well

Ø Make a thin bed with half of the gravy in a banana leaf and place roasted fish and top it with rest of the gravy over and wrap the fish by folding banana leaf.

Ø Fry the fish again in heated pan. Let it cook well on both the sides with banana leaf.

SAMBAR POWDER

2011-11-30T04:23:00.000-08:00

Ingredients;

Ø Dry red chilly 100 gm

Ø Coriander 200gm

Ø Fenugreek 4 tsp

Ø Asafetida a small piece

Ø Jeera 3tsp

Ø Kadalaparipu 4tsp

Ø Coconut oil 2tsp

Preparation:

Pour oil in a pan add kadalaparipu, asafetida roast for time when they are slightly turns brown add rest of the ingredients and roast for some time and grind them when comes to room temperature.

(dry roast grated coconut may be added to the sambar )

You can keep this in a air tight container

MASALA IDLY WITH TOMATO

2011-11-26T06:31:00.000-08:00

INGREDIENTS:

IDLI 4 NOS
ONION 1 (CHOPPED)
TOMATO 2 (CHOPPED)
CHILLY POWDER 1 TSP
TURMERIC POWDER 1/2 TSP
OIL 2 TSP
SALT AS PER REQUIRED
CORIANDER LEAVES FOR GARNISHING

              (CUT IDLI IN TO SMALL PIECES)

                    MEHTOD:

POUR OIL IN A PAN, ADD CHOPPED ONION, TOMATO .SAUTE FOR SOME TIME THEN ADD CHILLY POWDER.TURMERIC POWDER, AND SALT
ADD IDLI PIECES MIX THEM WELL.
GARNISH WITH CORIANDER LEAVES.

FISH PICKLE

2011-11-14T05:26:00.000-08:00

INGREDIENTS:

FISH 1/2 KG
GINGELLY OIL 200GM
TURMERIC POWDER 1TSP
CHILLY POWDER 50GM
RAW MUSTARD SEEDS 2TSP (POWDERED)
LEMON JUICE 1 TSP
VINEGAR 1/02 CUP
SALT AS PER REQUUIRED
GARLIC 25 GM
GREEN CHILLY 5NOS
GINGER 25 GM
BOILED WATER 1 CUP

PREPARATION

MARINATE THE FISH WITH TURMERRIC POWDER CHILLY POWDER SALT FOR 15 MINUTES
POUR OIL IN A PAN WHEN HEATED FRY ALL THE FISHES
IN THE SAME REMAINING OIL ADD CHOPPED GINGER AND GARLIC, CHILLY SAUTE THEM FOR FEW MINUTES
ADD TURMERIC POWDER CHILLY POWDER (REMAINING). THEN MUSTARD POWDER ( PUT OFF THE FIRE WHEN YOU ADD CHILLY POWDER,)
ADD BOILED WATER , SALT ,LET THEM BOIL FOR SOME MINUTES
FINALLY ADD FRIED FISHES AND MIX THEM WELL. PUT OFF HTE FIRE WHEN OIL REMAINS ON THE TOP.

VEGETABLE PIZZA

2011-10-02T07:16:00.000-07:00

INGREDIENTS:

v Maida 2 cups

v Dry yeast 1tsp

v Sugar ½ tsp

v Salt ½ tsp

v Oil 1 tsp sugar

Dissolve sugar in ½ cup luke warm water . Sprinkle yeast over the water and leave in draught free place to froth.

Sieve maida with salt and rub oil in to it. Add yeast solution and knead in to a smooth, but not stiff. When the dough is doubled, punch and leave to rise once again.

Take lump of dough, roll it into a pizza base use dry flour to dust if required. Add pizza gravy as required, Add toppings. Sprinkle cheese over it.

Bake in a hot oven 180 degree. Cook till its base is crisp and light.

PIZZA SAUCE RECEIPE:

Sauté garlic in oil add bell pepper and sauté for few seconds add chopped tomatoes( skin removed and tomato puree of fresh tomatoes ) salt and pinch of and crushed pepper add basil of oregano cook till soft and juices evaporate to right consistency

ADAPRADAMAN

2011-09-17T06:12:00.000-07:00

Today I am going to write about ada pradaman it’s a special one for onam . You can buy this ada from super markets.

Ingredients needed for ada pradaman

v Ada 200gm

v Milk 2 ½ ltr

v Sugar 400gm

v Cardamom 10nos

v Ghee 3tsp

v Cashew nuts 25gm

v Kismiss 25gm

v Condensed milk 4tsp (optional)

You can reduce the amount of sugar according to your taste

Method

Wash the ada in cold water and drain .Pour ½ litre boiled water on ada and close the vessel for 15minutes. Boil the milk adding ½litre of water and add the soaked ada. Cook in gentle fire stirring all the time till the ada becomes very soft and color of the milk changes to pink and the amount of milk reduce to 2 litres. Add sugar and condensed milk and continuous stirring for 3 minutes,

To this add the dry fruits roasted in the ghee, then cardamom powder.

Serve palada hot or cold. It tastes delicious.

BANANA PAYASAM

2011-09-10T05:26:00.000-07:00

INGREDIENTS:

v Banana (kerala) 2 nos

v Sugar to taste

v Coconut 1

v Rice powder 1 cup

v Boiled water 1 cup

v Cardamom powder 1tsp

v SALT

PREPARATION:

Extract milk from coconut

Thick milk 1cup

Thin milk 2 cup

Dough for kozhukattai

Boil 2 cups of water and 1 cup of rice powder with pinch of salt. Stir continuously to form a dough

Cool and knead it to soft firm dough

How to make pasayam

v Lightly apply oil in your hand and take lemon size dough . Make each dough like a ball and keep aside

v Cook them in thin coconut milk , once the kozhukattai is cooked add diced bananas in to them let it cook for some more time, add sugar.

v Add thick milk. Let it boil for some time

v Add cardamom powder

UNNAKAI

2011-09-05T23:12:00.000-07:00

INGREDIENTS:

Ø Banana 4 (kerala)

Ø Coconut 1 cup (grated)

Ø Kismiss 3tbl sp

Ø Nuts 3 tbl sp

Ø Cardamom 4 nos

Ø Sugar to taste

Ø Ghee 2tsp

Ø Oil for frying

PREPARTION:

Ø Boil the banana , smash them well with hands

Ø Pour ghee in a pan add kismiss, coarsely powdered nuts, then coconut sauté for some time

Ø Add sugar , cardamom mix them well

Ø Take a ball size smashed banana, roll them with 2tsp fillings and fry them till they are golden brown.

VEGETABLE STEW

2011-09-03T08:44:00.000-07:00

INGREDIENTS:

v POTATOE 2 (cubed)

v CARROT 1 (cubed)

v ONION 1 (sliced finely)

v GREENCHILLY 6

v COCONUT 1

v GINGER 1 small piece

v CINNAMON 4

v CLOVES 3

v CARDAMOM 4

v GHEE 3tsp

v SALT to taste

v CURRY LEAVES 1 stalk

PREPARATION:

Extract thick and thin milk from the coconut

Thick milk-1/2 cup

Thin milk -1 ½ cup

v Take a pan add vegetables, onion, green chilly ,chopped ginger and the spices, cook them in the thin milk let it cook until they are tender, add thick milk and boil for some more time.

v Garnish with onion and curry leaves fried in ghee or coconut oil.

PATHIRI WITH CHICKEN CURRY

2011-08-28T01:34:00.000-07:00

PATHIRI

INGREDIENTS:

Ø RAW RICE ½ KG

Ø WATER 3 CUPS

Ø SALT TO TASTE

METHOD:

Ø RAW RICE SHOULD BE FINELY POWDERED, ROASTED AND SIEVED.

Ø BOIL WATER WITH SALT, ADD RICE POWDER TO THE BOILED WATER AND MIX WELL. MAKE A HOLE IN THE CENTRE AND CLOSE THE VESSEL WITH LID IN A LOW FLAME FOR 1 MINUTE.

Ø PUT OFF THE FIRE MIX THE DOUGH WELL WITH THE BACK SIDEOF HE SPOON

Ø TAKE BALL SIZED FROM THE MIXTURE AND FLATTENS WEL WITH CHAPPATHI MAKERTO THIN SIZES

Ø PLACE ONE BY ONE IN THE HEATED DOSA PAN WITHOUT ANY OIL

Ø SERVE WITH CHICKEN CURRY.

CHICKEN CURRY

INGREDIENTS

v Chicken 1kg

v Potato ¼ kg

v Onion 3nos

v Tomato 3nos

v Green chilly 6nos

v Ginger 1 small piece

v Garlic a pod of

v Curry leaves 1 stalk

v Coriander leaves 1 stalk

v Chilly powder 3tsp

v Turmeric powder ½ tsp

v Coriander powder 3tsp

v Coconut 2 cups

v Vinegar 2 tsp

PREPARATION

v Coarsely powder the cinnamon, cloves, cardamom.

v Grind the coconut to a fine paste& keep aside.

v Pour 3 tsp oil in a pan, add garam masala, and add chopped ginger, garlic, green chilly, and onions Sauté for some time till it gets brown. Add chopped tomato. Then chicken , sauté for some more time

v Add chilly powder, turmeric powder, coriander powder & salt .Mix well

v Add 1 cup water, let the chicken cook , when the chicken is half cooked ,add potatoes.

v Once it is done add coconut paste let it boil for some more time in a low flame.

v Add vinegar or lemon juice

v Finally add coriander leaves.

KESARI

2011-08-26T07:05:00.000-07:00

INGREDIENTS:

Ø Sooji 1cup

Ø Sugar 1 cup

Ø Water 2 ½ cup

Ø Cardamom 1tsp (powdered)

Ø Jeelebi clolour one pinch

Ø Ghee 1 cup

Ø Kismiss& nuts 1 cup

Ø Milk optional

(you can use one part milk instead of water )

PREPARATION:

Ø Pour 1 tsp ghee in a pan, roast the sooji until the nice aroma wafts, keep aside.

Ø Boil 2 ½ cups of water, add sugar and jeelebi colour. Let the sugar dissolve completely. Add sooji to it. Keep stirring to avoid lumps.

Ø Keep on pouring ghee in small quantity every now and then until the mixture becomes solid.

Ø Remove from heat. Add cardamom, nuts &kismisses.

(Can use condensed milk, chopped pineapple to this mixture)

TANDOORICHICKEN

2011-08-24T06:57:00.000-07:00

TANDOORICHICKEN

INGREDIENTS:

v Chicken 1kg

v Chillypaste 3tblsp

v Chillypowder 2tsp

v Turmericpowder 1tsp

v Curd ½ cup

v Cornflour 2tsp

v Cinnamon 3 nos

v Cloves 2 nos

v Pepper 3 tsp

v Cardamom 2 nos

v Oil 3tsp

(dry roast the cinnamon .cardamom and pepper and powder it)

Prepraration:

v Mix everything and apply over the chicken pieces keep it in the refregerator for 30 minutes and grill the chicken in the pre heated oven at 200 degree .

v Once it is grilled apply oil on the other side and again grill the chicken for 20 minutes.

v Serve hot with pudhina chutney

SOYACHUNKS CUTLET

2011-08-23T06:21:00.000-07:00

INGREDIENTS:

v Soyachunks 2cups

v Potato 3nos

v Onion 2nos

v Egg 2 nos

v Green chilly 2 nos

v Chillypowder 2 tsp

v Turmeric powder ½ tsp

v Ginger a small piece

v Curry leaves 1 stalk

v Coriander leaves 1 stalk

v Fennelseeds 1tsp

v Cinnamon 3nos

v Cloves 2 nos

v Oil as per required

(powder the cinnamon, fennelseeds & cloves )

METHOD

v Soak the soya chunks in water for 30 minutes and cook the chunks . Squeeze the water well .

v Cook the potato . Smash the potato and the chunks.

v Pour 1 tsp oil in a pan . Saute onion, chilly & ginger. Add it to the smashed mixture,

v Add chillypowder ,turmeric powder, cornflour, curry leaves ,corainder leaves, egg & garam masala . Mix well.

v Refrigerate for 15 minutes

v Take a ball sized mixture and flatten them well .Fry in the heated oil till they are golden brown.

GINGER PACHADI

2011-08-19T08:07:00.000-07:00

INGREDIENTS

GINGER 25 GM

GARLIC A POD OF

GREEEEN CHILLY 2NOS

CHILLY POWDER 4 TSP

TURMERIC POWDER 1TSP

TAMARIND 50GM

JAGGERY 25 GM

OIL ½ CUP

SALT AS PER REQUIRED

MEHTOD

· Grind the ginger coarsely, then extact the juice and keep aside.

· Pour oil in a pan ,saute the ginger , garlic & chilly till it becomes brown.

· Add tamarind extract, then chillypowder, Turmeric powder & Salt. Cook it in a low flame till it becomes thick .

· Add jaggery to taste.

AVIAL

2011-08-19T07:55:00.000-07:00

IINGREDIENTS:

DRUMSTICK 3NOS

BRINJLAL 100GM

CARROTS 100GM

YAM 100GM

LONG BEANS 100GM

YELLOW CUCUMBER 100GM

WHITE PUMPKIN 100GM

GREEN CHILLIES 8NOS

RAW BANANA 1NO

CURD 1 CUP

FRESH COCONUT 1 CUP

CURRY LEAVES 1 STALK

COCONUT OIL 2TBL SP

SALT AS PER REQUIRED

METHOD

COOK ALL THE VEGETABLES WITH ENOUGH WATER & SALT, ADD 3 GREEN CHILLIES.
GRIND THE COCONUT WITH JEERA ,CHILLY.
ADD THE COCONUT AFTER THE VEGETABLES ARE COOKED& STIR WELL,
ADD CURD ,LET IT BOIL.
FINALLY ADD CURRY LEAVES AND SPRINKLE COCOCNUT OIL. PUT OFF THE FIRE.

PINE APPLE PACHADI

2011-08-19T07:48:00.000-07:00

INGREDIENTS

v PINE APPLLE 2CUPS CHOPPED

v GREEN CHILLIES 2

v GINGER A SMALL PIECE (CHOPPED)

v WATER ½ CUP

v GRATED COCONUT 1 CUP

v DRY RED CHILLY 2

v MUSTARD SEDDS 1TSP

v CURD ½ CUP

SEASONING

v MUSTARD SEEDS 1TSP

v OIL 2TSP

v DRY RED CHILLY 3

v CURRY LEAVES 1 STALK

PREPARATION:

v COOK THE PINE APPLE WITH ½ GLASS WATER WITH GREEN CHILLY

v GRIND THE COCONUT WITH WITH RED CHILLY ADD MUSTARD SEEDS.

v ADD THE COCONUT PASTE TO THE COOKED PINE APPLEIN ALOW FLAME

v FINALLY ADD CURD AND MIX WELL.

v FOR SEASONING- SEASON THE MUSTARD SEEDS A,CURRY LEAVES AND DRY RED CHILLY TO THE MIXTURE

OLAN

2011-08-19T07:40:00.000-07:00

INGREDIENTS

ASH GOURD 100GM

GREEN CHILLY 5NOS

COCONUT MILK 1CUP (THICK)

WATER 1CUP

BLACK EYED PEA 1 CUP (KARAMANI)

CURYY LEAVES 1 STALK

COCONUT OIL 2TSP

METHOD

SOAK THE KARAMANI FOR 6 HOURS .

CUT THE ASH GOURD IN TO TINY THIN SLICED.

COOK THEM WITH GREEN CHILLY

WHEN THEYARE COOKED ADD THICK COCONUT MILK. LET THEM BOIL FOR FEW MINUTES .

ADD CURRY LEAVES.

FINALLY SPRINKLE COCONUT OIL .

PACHADI

2011-08-19T07:31:00.000-07:00

INGREDIENTS:

LADIES FINGER 100 gms

ONION 1 no

GARLIC 2 tsp

HING 1 tsp

CHILLY POWDER 3 tsp

TURMERIC POWDER 1/2 tsp

TAMARIND 10gms

JAGGERY 3 nos

SALT TO TASTE

FOR SEASONING

MUSTARD SEEDS 1 TSP

CURRY LEAVES 1STALK

OIL 3TBL SP

PREPARATION

CUT THE LADIES FINGER INTO TINY PIECES ;SOAK THE TAMARIND IN WATER.
POUR OIL IN A PAN ,WHEN IT IS HEATED ADD MUSTARD SEEDS , HING .
THEN ADD CHOPPED ONION ,GARLIC, LADIES FINGER AND FRY TILL THEY ARE BROWN .
ADD TAMARIND EXTRACT (THICK ), CHILLY POWDER, TURMERIC POWDER, SALT.
WHEN THEY ARE COOKED ADD JAGGERY.

SAMBAR

2011-08-19T07:09:00.000-07:00

INGREDIENTS:

Dhoor dal 2 cups

Hing 1 small piece

Sambar powder 3 tble sp

Tamarind ball sized

VEGETABLES:

Drum stick 100gm

Brinjal 100gm

Tomato 200gm

Onion 2nos

Ladies finger 100gm

METHOD:

v Cook the dal with hing, Cut all the vegetables , saute the ladies finger for some time; Cook the drum stick, brinjal. Add onions to them.

v When the vegetables are are half cooked, add tomato , ladies finger with 1 tsp chilly powder , turmeric powder and salt.Put off the fire when it is done.

v Soak the tamarind in the water.

v When every thing is done add the dal,tamarind extract and sambar powder to the vegetables.

v Add coriander leaves.

v Pour 1tsp oil in a pan ,add mustard seed for sputtering.

Then add curry leaves & onions to it,Then add it to the sambar.

PEPPER CHICKEN

2011-08-16T08:04:00.000-07:00

INGREDIENTS:

v Chicken 1kg

v Ginger 2 tsp

v Garlic 2tsp

v Onion 3nos

v Pepper 5tble sp

v Coriander powder 3 tble sp

v Fennelseeds 1tsp

v Cinnamon 3nos

v Cloves 3nos

v Oil 1 cup

v Salt to taste

PREPARATION:

v Marinate the chicken with 2tsp pepper(freshly ground a bit rough),chopped ginger garlic and salt for 30 minutes.

v Cook the chicken in a low flame,( no need to add water ) the water will come out from chicken. Pour oil in a pan, when it is heated add remaining coarsely grounded pepper, garam masala (fennel seed cinnamon cloves) chopped onion. Fry them till it becomes brown . Add cooked chicken without stalk and fry for some time

v Then add the stalk, let it cook till it becomes thick.

v Remove the chicken masala with little gravy or little bit dry.

FISH CUTLET

2011-08-12T09:18:00.000-07:00

INGREDIENTS:

v FISH ½ KG

v ONION 2 NOS

v POTATO 2NOS(cooked)

v CHILLIES 2NOS

v GINGER 1 SMALL PIECE

v CHILLY POWDER 2 TSP

v TURMERIC POWDER 1 TSP

v PEPPER POWDER 1 TSP

v EGG 1NO

v CINNAMON 2NOS

v CLOVES 2NOS

v FENNEL SEEDS 2TSP

METHOD:

§ REMOVE THE HEAD AND WASH THE FISH WELL.

§ COOK THE FISH WITH LITTLE WATER , LET IT COOK UNTILL THE WATER EVAPORATES COMPLETELY.

§ REMOVE THE FLESH CAREFULLY WITHOUT BONES ADD COOKED POTATOES SMASH THEM WELL WITH HANDS.

§ POUR OIL IN A PAN, SAUTE THE CHOPPED ONIONS, CHILLY, & GINGER FOR SOME TIME.

§ ADD THIS MIXTURE TO THE COOKED FISH

§ ADD TURMERIC POWDER, CHILLYPOWDER ,GARAM MASALA ,EGG AND SALT AND MIX WELL.

§ KEEP IT IN THE REFRIGERATOR FOR 15 MINUTES

§ MAKE OVAL SIZED BALLS AND FLATEN THE BALL .

§ FRY TILL IT BECOMES GOLDEN BROWN.

§ SERVE WITH TOMATO SAUCE.

VEGETABLES PICKLE

2011-08-12T09:16:00.000-07:00

INGREDIENTS:

ELEPHANT YAM ¼ KG
CARROT ¼ KG
GARLIC 2 TSP
GREEN CHILLY 6NOS
MUSTARD SEEDS 2TSP
CHILLY POWDER 3TSP
TURMERIC POWDER 1TSP
SALT 2TSP
VINEGAR 3 TBL SPOON

METHOD:

Ø CUT ALL THE VEGETABLES INTO SMALL PIECES, MARINATE WITH TURMERIC POWDER ,SALT AND KEEP IT FOR 4 HOURS.

Ø SQUEEZE IT WELL , THEN ADD CHILLY POWDER,CHOPPED GARLIC & GREEN CHILLY.

Ø ADD VINEGAR AND POWDERED MUSTARD SEeDS.

( wash the vegetables well before you cut)