Ginger Gojju
Method: Wash the ginger pieces and peel the skin. Grate it or chop it very finely. It should be about 3 tablespoons. Soak tamarind in water and extract… Read More »
Vegetable Kadalai Curry
Method: Soak Kondai Kadalai (whole gram) over night or atleast 6 to 8 hours. Wash the vegetables and cut them into 1 inch size pieces. Separate the florets… Read More »
Potato Curd Masala
Method: Pressure cook potatos for one to two whistles or till it is three fourth cooked. Cool and remove the skin. Cut it into medium size pieces. Chop… Read More »
Basic Curry
This curry recipe is demonstrated by Chef Soundararajan in a TV show. With this basic curry, we can prepare number of dishes. For example, if we add cooked… Read More »
Kadai Vegetable
Method: Peel the skin from potato and carrot and cut it into bite size pieces. Cut capsicum also to the same size. Chop one onion and tomato finely…. Read More »
Sundaikai Masiyal
Method: Cut the tomato into big pieces. Slit the green chillies into two. Sundaikai can be added as whole. Soak tamarind in little water and squeeze out thick… Read More »
Kara Boondhi Kurma
Method: Cook potato till soft and remove the skin. Cut it into medium size pieces. Chop onion and tomato finely. Grind Coconut gratings, Cashew nuts, puffed gram dhal,… Read More »
Cauliflower Spicy Kurma
Method: Cut the cauliflower into small pieces and put it in boiling water for five to ten minutes. Remove from water and keep aside. Chop the onion and… Read More »
Pattani (Dry Peas) Masala
Method: Soak peas in water for about 8 to 10 hours or over night. Put the soaked peas in a cooker along with two cups of fresh water… Read More »
Pineapple Gojju
Gojju is a classic Kannadiga dish. It is a sweet, sour and spicy gravy. It is prepared with many types of vegetables like brinjal, bittergourd, okra etc. However,… Read More »
