SUMPTUOUS CARROT RICE

Dears!
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MILKY MUSHROOM STIR FRY

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Milky mushrooms are the substitute of non-vegan foods. Nutrition Value of Milky Mushroom Milky mushrooms are quite a well-known species known for their high nutritional value. Taking a look at the constituents, proteins make up the bulk of the mushroom which is almost 6 times of the carbohydrate content on one hand and fats being too low on the other hand. Hence it is proved out to be an excellent food for people who do not want to risk increase in weight. Mushrooms have the low sodium content which is responsible for high blood pressure but being rich in the potassium content, the blood pressure and the pulse is regulated and smoothened.
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Ingredients:
Avarai Paruppu 100 gms. Tender brinjals 10 no Tamarind extract two cups Sambar powder two spoons Mustard seeds one spoon Asafoetida half pinch Roasted fenugreek powder half pinch shallots one cup Curry leaves half cup Turmeric one spoon Coriander leaves chopped half cup Gingelly oil one tablespoon









Procedure:
Wash the split broad beans and allow to boil for a while and drain the water. Repeat the draining process for three times. Pressure cook the drained beans with one spoon of turmeric, one cup of water and few drops of castor oil. Allow three whistles and…
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MURUNGAI KEERAI THOKKU/DRUMSTIC GREENS THOKKU

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Dears!

Here is one nutritious and delicious thokku, to pair with hot steamed rice and idlis! You will go addicted to this flavorful thokku badly!

How to make this yummy thokku I'll define it as yummiest thokku!😜

Ingredients:

Young fresh drumstick leaves one bowl
Tamarind marble size soaked in water
Jaggery marble size
Garlic four nos
Salt to taste
Red chilly powder one spoon
Sesame oil (cold pressed) two tablespoons
Mustard seeds one spoon
Curry leaves one sprig
Asafoetida one pinch
Roasted fenugreek powder one spoon
Required water half a cup to blend leaves

Procedure:

Wash the leaves and blend with soaked tamarind and garlic to get the thick paste.
Heat the wok with one tablespoon of oil.
Add mustard seeds to crack
Once the seeds start spluttering, add curry leaves in low flame.
Transfer the paste to the wok and give a gentle stir.
Add salt and jaggery.
Raise the flame.
Allow boiling to cook and get thickness.
Check the taste. If needed add things to balance the taste.
Pour the remaining oil and set asid…
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