Showing posts from February 17, 2016



Lemon fruits 10 nos Red chilly Powder 4 tablespoons  Roasted fenugreek seed powder half teaspoon Asafoetida Powder one pinch Urad dal one tablespoon Moong dal one tablespoon Bengal gram one tablespoon Fennel seeds one spoon FreshCurry leaves one cup Split urad dal one spoon for tempering Mustard seeds one spoon Sesame oil 250 ml Rock salt powdered 200 gms
Wash the lemon fruits and wipe the fruits with clean cloth. Allow to dry. Cut the lemon fruits into eight parts each longitudinally to restore the juice in the pieces itself. Please take care . In a dry bottle or jar, put the lemon parts and coarse powdered rock salt. Cover with the dry white cloth and place the bottle or jar in sunlight whole day. Shake the bottle or stir the soaked lemons with the help of dry spoon three times per day. Repeat the process for three days. Dry roast the dals i.e., urad dal, Bengal dal and moong  dal and fennel seeds separately. Grind the dals and fennel seeds into a coarse powder and keep aside.
Mix th…


Today's posting is Greengram plus chayote koottu curry. 


Green whole green gram 100 gms
Chayote medium size one
Chopped shallots half cup
Sambar powder two spoons
Turmeric powder one spoon
Cooking oil one tablespoon
Mustard seeds one spoon
Cumin Seeds one spoon
Curry leaves half cup


Dry roast the whole Country green dal in a dry pan in medium heat.

Break the roasted and cooled green dal into small pices  in a mixer.

Wash several times to remove the husks.

Cook the broken green dal with required water, turmeric and four drops  of castor oil in a pan.

Remove the skin of the chayote with the help of peeler and cut it into small cubes.

Transfer the veggie into the cooking dal and add sambar powder and salt required

Wait for seven minutes until the chayote pieces well cooked.

Heat the tempering pan with cooking oil.

Add mustard seeds to splutter.

Add cumin seeds, shallots  and curry leaves

Allow the shallots to fry and become translucent.

Transfer the fried ingredients into the …