Ingredients:
- White radish - 2 (peeled & chopped)
- Shallots - 10 chopped
- Tamarind - small gooseberry size
(extract the juice)
- Tur dal - 1/3 cup
- Tomatoes – 1 medium size chopped
- Sambar powder - 2 tsp
- Turmeric powder - 1/4 tsp
- Mustard seeds - 1 tsp
- Fenugreek seeds - 1/4 tsp
- Urad dal – 1tsp
- Red chilli - 2
- Curry leaves
- Coriander leaves
- Oil - 2 1/2 tsp
- Asafoetida – a
pinch
- Salt to taste
Preparation:
- Wash the dal 3 times and pour it to the pressure
cooker and add turmeric powder with 2 cups water for 3 whistles.
- When the pressure drives off, open the cooker and
smash the dal to smooth.
- Now
heat the pan with oil, add mustard and let them splutter, add methi seeds &
urad dal, fry till the urad dal chances light brown.
- Now
add red chilli, asafoetida and onion. Fry till it
become transparent.
- Then add
the tomatoes and curry leaves, saute for 2-3 min and add the radish and salt,
mix well and saute for 2 sec.
- Now add
water, mix well, cover and cook on medium flame till the radish cooked.
- Now
pour the tamarind juice, add sambar powder and stir well and allow to boil till
tamarind raw smell leaves and add the dal mixture, Stir the content, cover and cook in low flame for 3 -4 min. Check the salt and
sourness, if required add more according to your taste.
- Finally,
add the coriander leaves and off the flame.
- Ready
to serve the radish sambar with rice, idli, dosa and chappati.
You can add any vegetable of your choice.
Ingredients
- Mushrooms -
1 cup
- Oil – 2 tsp
- Red chilli – 1
- Mustard – 1 tsp
- Jeera – ½ tsp
- Ginger garlic paste - 1 tsp
- Small Onion – 10 chopped
- Tomato – 1 chopped
- Coriander powder - 1 tsp
- Turmeric powder - 1 tsp
- Pepper powder - 2 tsp
- Curry leaves & Coriander
leaves few
- Salt to taste
Preparation
- Wash the mushroom and cut into
small pieces.
- Heat the pan with oil and add mustard,
Jeera after split add red chilli, onion and curry leaves fry for few sec.
- Now add the ginger garlic paste
and tomato saute till raw smell leaves and tomato smash well.
- After that add the mushrooms, coriander
powder, turmeric powder and salt, mix well.
- Cover and cook the mixture for 5 -10
mins in low flame.
- Finally, add the pepper powder
and mix well and cook for 2 mins
- Garnish with coriander leaves.
- Ready to serve mushroom pepper
fry / kaalan milagu varuval with chappathi and rice.
paleo mushroom pepper recipe ...
Ingredients
- Dosa Batter as needed
- Egg - 1
- Salt to taste
-
Pepper powder
-
Oil
Preparation
- Heat
dosa pan and pour 1 cup full of batter and spread uniformly.
- After
that break the egg in the middle of the dosa, sprinkle few pepper powder and
salt or Break an egg into the bowl and add salt, pepper powder and small onion,
beat it well and pour onto the dosa. Then sprinkle sufficient oil.
- Cook
up until it’s golden in medium flame and flip it over to the other side for a
few seconds.
- Ready
to serve Egg dosa / mutta dosa with your favourite chutney. kid’s special recipe
