Cut the mango into small pieces. Mix turmeric powder and salt and keep aside for 1 hour. Fry and grind Asafoetida. Heat gingelly oil, add chilly ...

Steam the lemon. When it is half cooked, wipe out the water from it. Heat some gingelly oil and sauté the lemon in a low flame and allow to cool. ...

Boil water and add salt to it. Mix flour, salt and ghee well by adding water little by little. Continue until a smooth dough is formed. Make small ...

  Soak the rice for 1 hour. Drain well. Grind to fine flour. Grind the chopped plantain, grated coconut, jaggery (molasses) cardamom powder, and ...

Peal the Kappa and cut into small pieces. Add salt with this and boil till soft, in sufficient water. Strain the water when it becomes soft. Crush ...

Add salt and approximately 3 table spoons of grated coconut into the flour and mix well. Add water little by little to the rice flour and mix it. ...

Put the cut lime into a bowl and add the salt, mix it well, keep it for a day. Next day add mustard seeds, fenugreek, star anise seeds and chillies ...

Heat 1cup gingelly oil and season the mustard and fenugreek. Add turmeric powder and dry chillies and saute in a low flame. Remove from fire and add ...

  Clean the mangoes and cut each into 8 pieces without the removing the skin. Keep it in sunlight for one day. Mix all the ingredients except sodium ...

Clean the chillies and split it into two halves. Squeeze the tamarind in some water. Sieve and boil it. Keep it aside. Heat 2tbs mustard and ...