Amaranth greens also known as Chinese spinach is a kind of leafy vegetable which is very popular in India, is great source of vitamins and minerals. There are quite a lot of varieties under this family… some also come with reddish tinge on leaves. This particular variety shown in picture is called "Mulai Keerai" "முளைக் கீரை" in Tamil was available in big bunches at my local Indian store, surprisingly very fresh. There you go…. ta-da.. . . . → Read More: Mulai keerai Paruppu
I am great fan of crab. I was searching for crab recipes and came across this recipe in TV done by a chef. It tasted like crab fry in chettinadu hotel. so iam sharing this yummy recipe to u guys. . . . → Read More: Crab Pepper Fry
Redc hilli :1no
tamarind:1 blueberry size
corriander leaves:1/4of a bunch
. . . → Read More: PACHA THOGAYAL
Tomato pappu and Avakai is a very yummy combination . . . → Read More: Tomato Pappu/Dal Andhra Style
This is a very famous Andhra type chutney with coconut. It goes very well with rice and Avakai pickle.
. . . → Read More: Coconut Pachadi
A tasty gravy prepared from ellu and tamarind pulp
. . . → Read More: Ellu Kuzhambu/ Til Kuzhambu
Easy to make yam fry
. . . → Read More: Senaikizhangu fry/Yam Fry
Methi leaves – one bunch
Tuar dal–2 cups
Tomato- 5 to 6 nos
Ghee- 2 tbsp
Garlic pods- 6 to 8
Jeera – 1tsp
Haldi – 1/2 tsp
Mirchi powder – 1 to 2 tsp
Sugar – 2 tsp
Salt- to taste
Wash methi leaves and dal thoroughly.
Put it together in a cooker adding enough water. Add sugar and haldi to it.
Pressure cook it .
Grind mirchi powder + jeera+ garlic to a fine paste. . . . → Read More: Methi Dal