MOGRI KI SABJI / RADISH PODS RECIPE Mogri {moongre} is a vegetable from the Radish family. It is the radish pods that is edible. Mogri or radish pods are a winter vegetable usually available in December, January and February. Radish pods/ Mogri are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper,
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SOYA CHUNKS COOKED WITH FRESH RAJMA BEANS/ FRESH RAJMA BEANS SOYA CHUNKS SABJI INGREDIENTS METHOD Soak the soya chumks in hot water for 5 mins. Wash and rinse well .Strain and keep aside till use Heat oil in a cooker and crackle the jeera. Add onion + curry leaves + green chilli and stir fry
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DRY CHOLE RECIPE INGREDIENTS Kabuli chana – 200 gms Oil + ghee – 1 tbsp Jeera – 1 tsp Asafoetida – a generous pinch Everest chole masala – 1 ½ tbsp Red chilli pwdr – 1 tsp or as per taste Coriander pwdr – 1 tsp Turmeric – ¼ tsp Salt to taste NOTE ***
Read MoreMANGALORE CUCUMBER CURD CURRY IN UDUPI STYLE / MANGALORE SOUTHEKAI MAJJIGE HULI Majjige Huli is a buttermilk based curry which is…
SUN DRIED CLUSTER BEANS / GAVAR /KOTHAVARANGAI VATHAL Dry Cluster Bean Fryums (Gavar / Kothamara / Kothavarangai) Cluster Beans Fryums is one of the traditional and oldest way to preserve cluster bean KOTHAVARANGAI VATHAL – Kothavarangai Vathal (Sun Dried Cluster Beans) is very crunchy and tasty Vathal
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VEG RECIPES Vegetarian diet is associated with higher consumption of fiber , folic acid ,vitamin C and E , magnesium ,unsaturated fat and many more . SOME VEG RECIPES FROM MY BLOG :- FOR MORE RECIPES CLICK ON THE NAMES BELOW:- LIKE OUR FACEBOOK PAGE – https://www.facebook.com/virtual.treat.for.foodies
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CHEERA THORAN / LAAL MAAT / LAL CHOWLI / RED SPINACH STIR FRY / KEERAI PORIYAL INGREDIENTS Laal maat leaves – 1 bunch Moong dal – 2 or 3 tbsp [optional] Onion finely chopped – 1 big Garlic crushed – 2 Green chilli – 3 or as per taste Freshly grated coconut – ¼
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ALOO PALAK KI SABJI / SPINACH COOKED WITH POTATO INGREDIENT PREPARATION. METHOD. Heat oil in a pan add mustard seeds + cumin seeds + asafoetida ,allow it to crackle. Add onion + green chilly and saute
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MORU CURRY / VELLARIKKA PULISSERY/ CURD WITH CUCUMBER INGREDIENTS Sambar cucumber peeled and diced – 2 cups Little sour or fresh thick curd – 1 1/2 cup Freshly grated coconut – ½ cup Green chillies – 2 or 3 or as per taste Cumin seeds – 1/2 tsp
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