Showing posts from December 26, 2010


Ingredients: Carrots -1 Capsicum -1 Cut long Beans- 1 small cup Potato - 1 Basmati Rice - 1.5 cups (soak it for about 20 mins in water) Oil Salt to taste Ginger garlic paste  For Grinding: Pudina - 1 cup  Coriander leaves - 1 cup Onions -2 Cloves -5-6 Green chillies - 4 or to your spice level Garlic -2 pods(optional) Cinnamon powder- small piece or 1tsp Shredded coconut - 1 cup Coriander Powder/dhania - 1 tsp(you can also use dhania seeds) Jeera seeds - 1 tsp How to Make: First grind all the ingredients mentioned above into a smooth paste In a cooker,pour 4-5 Tsp of oil in to a pan .(You can also add 1 tsp of Ghee which is optional)Now add 1 tsp ginger garlic paste. Transfer all the grind contents in to the cooker and fry the same. Add other veggies and fry for sometime. Add the soaked rice after draining all the water and fry again. Now at the end add about 2.5 cups of water (for 1.5 cups of rice). Add salt to the same and mix it well and close the cooker lid.Wai


Mullangi=Radish Ingredients: Radish  - 2 Small or 1 Big For grinding: Green chillies 6-7 1/2 tsp Mustard seeds 1/2 tsp Jeera shredded coconut - 1 small cup Hinge Tamarind juice 1 tsp Salt to taste 1 tsp Jaggery How to make: Grind all the above ingredients in to a smooth paste. Now add the shredded radish at the end in to the grinder.Grind the whole mixture again including the radish this time.(make sure you don't make a smooth paste now) Transfer the contents  to a bowl. Garnish with mustard seeds and coriander leaves. This dish goes well with Rice or chapathis. Serves 4-5. Preparation Time: 20 mins Nutritional value: Radish, raw, root only Nutritional value per 100 g (3.5 oz) Energy 66 kJ (16 kcal) Carbohydrates 3.40 g Sugars 1.86 g Dietary fiber 1.6 g Fat 0.10 g Protein 0.68 g Thiamine (Vit. B 1 ) 0.012 mg (1%) Riboflavin (Vit. B 2 ) 0.039 mg (3%) Niacin (Vit. B 3 ) 0.254 mg (2%) Pantothenic acid  (B 5 ) 0.165 mg (3%) Vitamin B 6 0.071 mg (5%)