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INGREDIENTS URAD DAL ( SPLIT) 500 gms RICE 250 gms ONIONS 120 gms GREEN CHILLIES 30 gms GINGER … Continue reading PUNNUGULU
Ingredients 1 whole chicken skin on. For Paste 250 gms Red onions 8 cloves garlic 25 gms chest nuts 7 gms black pepper powder 10 gms coriander powder salt or to taste 30 ml vegetable oil 5 pieces candle nuts (or macadamia nuts) Whole spices 7 gms ginger (peeled, crushed) 2 stalks lemongrass 25 gms galangal 2 pieces kafir limes leaves 2 pieces bay leaves Coconut milk mixture 200 ml coconut milk 200 ml water Method: Put the chest nuts, half of … Continue reading OPOR AYAM
Main Ingredients • 250 gms Arhar dal • 200 ml Tamarind Water 75 gms Madras Onions ( Peal Onions) • 1 no White Radish • 70 gms Carrot • 50 gms Ripe Tomatoes • 2 nos Drumstick , cut into 1 inch pieces • 20 gms Turmeric powder • As per taste Salt Ingredients to … Continue reading Arachuvitta Sambar
Ingredients Fresh mango pulp 200 gms Hung Curd, 500 grams Saffron strands A few Warm milk 15 ml Powdered Sugar 150 gms Cardamom powder 6 gms Nutmeg powder a pinch Almond slivers 15 gms Pistachio slivers 10 gms Chef of the day: (Nigel Peter BCT&CA 5th sem ) Method: Combine … Continue reading AMRAKHAND (Mango Shrikhand)
Ingredients: 125 gms Gram Flour (Besan) 250 gms Whole wheat flour (Atta) 75 gms Pearl Millet flour (bajra Flour) 75 gms Sorghum Millet flour (jowar flour) (Millets flours are optional) 5 gms Sugar 6 gms Salt ( or as per taste) 15 gms Ginger, finely chopped or grated 3 nos Green Chillies 10 gms … Continue reading METHI THEPLA