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this is a blog on Indian, vegetarian, and tasty recipes.
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With fresh water wash the bitter gourds.  Cut all bitter gourds vertically.  To remove the seeds, keep aside the bitter gourds.  Discard the seeds and then chop them.  Make red chilies into pieces by cutting with a knife.

With fresh water wash the bitter gourds. Cut all bitter gourds vertically. To remove the seeds, keep aside the bitter gourds. Discard the seeds and then chop them. Make red chilies into pieces by cutting with a knife.

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Aloo Gobi  Take potato pieces and cauliflower pieces into a bowl (microwave safe) and add 30ml water. Put the bowl in microwave oven and cover the bowl.  On high power, cook the vegetables for 10 minutes and allow 1 minute standing time. Observe that vegetables are cooked.

Aloo Gobi Take potato pieces and cauliflower pieces into a bowl (microwave safe) and add 30ml water. Put the bowl in microwave oven and cover the bowl. On high power, cook the vegetables for 10 minutes and allow 1 minute standing time. Observe that vegetables are cooked.

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Cauliflower Aloo and Tomato Koora Clean the cauliflower after washing. Cut cauliflower in to small sized florets. Peel potatoes after washing and cleaning.  Cut potatoes as cubes. Take these cut vegetables in a bowl (microwave safe).  Now add 20 ml of water. Cook in microwave for few minutes.  Stir vegetables well with spoon, put in microwave again on low power for 5 minutes.

Cauliflower Aloo and Tomato Koora Clean the cauliflower after washing. Cut cauliflower in to small sized florets. Peel potatoes after washing and cleaning. Cut potatoes as cubes. Take these cut vegetables in a bowl (microwave safe). Now add 20 ml of water. Cook in microwave for few minutes. Stir vegetables well with spoon, put in microwave again on low power for 5 minutes.

Kakarakaya Koora or bittergourd curry  Wash and clean bitter gourds with water.  Cut (slit) each bitter gourd vertically.  Keep the bitter gourds aside after removing the seeds.  Chop the seeds after discarding the hard seeds.  Cut chilies (red) into small pieces.  After heating the pan, add seeds and dry the roast for a few seconds.

Kakarakaya Koora or bittergourd curry Wash and clean bitter gourds with water. Cut (slit) each bitter gourd vertically. Keep the bitter gourds aside after removing the seeds. Chop the seeds after discarding the hard seeds. Cut chilies (red) into small pieces. After heating the pan, add seeds and dry the roast for a few seconds.

Beans Curry  Wash French beans. After washing the French beans, string them.  Make small slices of beans with knife.  These thin slices look better and taste good after cooking.  Cut the rest of the beans to thin slices.  Take a bowl with 30 ml water and add French beans.

Beans Curry Wash French beans. After washing the French beans, string them. Make small slices of beans with knife. These thin slices look better and taste good after cooking. Cut the rest of the beans to thin slices. Take a bowl with 30 ml water and add French beans.

Thotakura Mamidikaya Pappu or Amaranth with Mango and Lentils Take washed pigeon peas into a bowl. Add water to already washed dal and keep aside. In the same way, keep the mango pieces in a small bowl.  Put these 2 bowls (bowl dal and bowl containing mango pieces) in pressure cooker and cook.  After developing pressure in the cooker, on low flame,

Thotakura Mamidikaya Pappu or Amaranth with Mango and Lentils Take washed pigeon peas into a bowl. Add water to already washed dal and keep aside. In the same way, keep the mango pieces in a small bowl. Put these 2 bowls (bowl dal and bowl containing mango pieces) in pressure cooker and cook. After developing pressure in the cooker, on low flame,

After washing brinjals clean them with clean cloth to remove water.  After hearing the pan, add brinjals and oil to fry.  Cut the brinjals into medium sized pieces and drop them in the pan after oil becomes hot and fry them till the color changes to gold.  To remove excess oil, we can use paper to by draining of the paper.   After frying curry leaves to crisp, drain them on a paper for removing excess oil.

After washing brinjals clean them with clean cloth to remove water. After hearing the pan, add brinjals and oil to fry. Cut the brinjals into medium sized pieces and drop them in the pan after oil becomes hot and fry them till the color changes to gold. To remove excess oil, we can use paper to by draining of the paper. After frying curry leaves to crisp, drain them on a paper for removing excess oil.

GUTTI VANKAYA KURA – STUFFED EGG PLANT CURRY Take a pan, add oil after heating it. To remove excess water, drain brinjals to perforated bowl. Pat the brinjals dry with dry cloth. Now add brinjals to hot oil and fry for 25 Seconds. Cook only for 25 seconds so that each brinjals get cooked evenly.  To make the brinjals not to absorb more oil, we are cooking just for 25 seconds.

GUTTI VANKAYA KURA – STUFFED EGG PLANT CURRY Take a pan, add oil after heating it. To remove excess water, drain brinjals to perforated bowl. Pat the brinjals dry with dry cloth. Now add brinjals to hot oil and fry for 25 Seconds. Cook only for 25 seconds so that each brinjals get cooked evenly. To make the brinjals not to absorb more oil, we are cooking just for 25 seconds.

Sorakaya Pappu - Anapakaya Pappu  Heat a pan and then pore oil in it. After oil gets hot, add black gram, fry until the seeds change colour to light brown. Now add cumin and mustard seeds and fry. Now add curry leaves and asafoetida and fry.

Sorakaya Pappu - Anapakaya Pappu Heat a pan and then pore oil in it. After oil gets hot, add black gram, fry until the seeds change colour to light brown. Now add cumin and mustard seeds and fry. Now add curry leaves and asafoetida and fry.

In a vessel, pore oil and add asafetida  and curry leaves and cook for 15 seconds.  Then to the oil, add stuffed brinjals and cook for 5 minutes on medium flame.  Put a lid on the vessel and cook for 10 minutes on low flame.  In between, stir in order they don’t burn or stick.

In a vessel, pore oil and add asafetida and curry leaves and cook for 15 seconds. Then to the oil, add stuffed brinjals and cook for 5 minutes on medium flame. Put a lid on the vessel and cook for 10 minutes on low flame. In between, stir in order they don’t burn or stick.

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