Grind grated coconut, onions, ginger green chilies, and salt in a mixie to make a fine paste by adding water. Heat oil in a pan. Add the mustard ...

Mix the lime and salt well and keep it aside for half an hour. Mix the chopped chillies with vinegar, stir it for few seconds and drain. Now mix the ...

Heat the pan, add the oil, red chilly, small onions and heat it for 3 minutes. Grind it into a thick paste by adding tamarind and salt. To add the ...

  Grind all the above ingredients to a fine powder. Sieve and grind the residue again, if needed. Store in a dry airtight container. Keep well ...

  All the ingredients used should be dry. Put them out in the sun for a day. Then blend in a mixer. Sieve and powder the residue again. Store in a ...

Dry the aniseeds, green cardamoms, bay leaves, mace and nutmeg in the sun for a day. Roast the seeds of the black cardamom, cinnamon, cloves, ...

Roast all the above ingredients in the oil very lightly. Grind it all together and store in an airtight container. ...

Roast the ingredients except turmeric, cinnamon, clove and cardamom. Grind all the ingredients to a fine powder and store in an air tight ...

Grind all the above ingredients together except lime juice. Mix it with the lime juice. Marinate the fish with the masala and keep aside for half ...

Take a vessel/basin and add the two cups of flour into it. Add salt and the clarified butter into the flour. Oil or clarified butter (ghee) is added ...