Featured Recipe
Vegetable
Coot
Ingredients:
100g cabbage
100g carrots
50g beans
1/2 cauliflower, cut into flowerets
100g green peas
Salt to taste
25g Bengal gram
25g black gram
6 green chilies
20g garlic cloves
1/2 cup grated coconut
20g cumin seeds
10g mustard seeds
3-4 sprigs curry leaves
50g oil |
An Indian vegetable curry blended with garlic,
grated coconut and green chilies |
Method:
Cut all the vegetables into small pieces and keep aside.
Take 3-4 glasses of water in a pan and bring to a boil by
adding salt to it.
Add all the vegetables to this water and boil until vegetables
are tender. Drain all the water and keep them aside.
Heat oil in a pan and fry mustard seeds, cumin seeds, black
gram, Bengal gram, curry leaves until they are brown.
Mix sliced green chilies, chopped garlic, grated coconut,
cumin seeds and blend them to a fine paste.
Add the paste to the pan and fry for few minutes. Also add
boiled vegetables, salt to this and cook for 3-5 minutes.
Sprinkle grated coconut over top and serve.
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What's New?
New feature on Nutrition
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Sheat Fish in Chinese
Style by Avijit Sen Gupta
Bread Delight by
Smitha
Tip of the week
Cooking:
A tiny pinch of ginger add to the milk for making cottage cheese (paneer)
will make it whiter, softer.
Health:
To get rid of dandruff apply the following mixture of once or twice a week.
Keep for 20-25 minutes before washing off with a mild soap or shampoo. Warm together,
1tbsp. curds, 2 tsp. oil and 1 tsp. lemon juice.
Cookery term
Grating:
Shredding food by rubbing against a grater.
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