malayalam recipes

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malayalam recipes

Text of malayalam recipes

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    up Bread Upma

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    k.

    Bread Upma Bread silces - 8 (each one cut into 9-10 pieces)

    Onion - 1 finley chopped

    Few curry leaves

    Tomato - 1 - chopped

    Green chilli - 2- chopped

    Dry chilli- 1 cut into 2-3 pieces

    Oil

    Mustard

    In a frying pan put oil, mustard, dry chilly and curry

    leaves and roast. Add onion and green chilly. Roast well.

    then add tomato. Finally add bread pieces and mix well.

    Done.

    np ac Dates pickle np - 300 ( )

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  • Dates pickle

    Dates - 300 gm ( without seeds)

    Green chilli - 4 - 5 finely chopped

    Ginger - one small piece. finely chopped

    Asafoetida (hing) - A pinch.

    Tender coconut water - 1/2 cup

    Chillipowder - a pinch

    Pickle powder(Pickle mix) - 2 Teaspoon

    sesame oil ( til oil) - 3 tablespoon

    Salt to taste (Add salt as required - pickle mix

    usually contains salt)

    Soak dates in tender coconut water for 6 hours.

    Then add asafoetida, salt and mix it well. Soften the

    dates with hand. Deep fry chilli and ginger in oil.

    When done add chilli powder and pickle powder and

    mix well. Then add that mixture to dates mixture.

    -

    unp - 3 p

    pp - 1 p

    - 25-30

    - o

    a- 2

    p - c

    up - t

    - c

    unp k

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    a k. pp k. t t up t e

    ck. a ac

    k y. a k.

    Dosa- chutney powder.

    Urad dal - 3 cup

    Gram dal - 1 cup

    Dry chilli - 25 -30

    Rice - 2 table spoon

    Asafoetida powder to taste

    Few curry leaves

    Few pepper or pepper powder

    Salt to taste

    Roast urad dal, chilli and pepper . When done add

    curryleaves and roast for few minutes. Then roast

    rice and gram dal seperately. Let it cool. Add salt

    and make powder.

  • p -1

    u - 2

    - 20

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    Chutney powder

    Dry coconut - 2 small size( make small pieces)

    Dry chilli - 20 nos.

    Asafoetida powder - a pinch

    Curry leaves - 10- 15 nos

    Salt for taste

    Roast coconut with chilli in a pan. When it becomes

    crispy add curry leaves and roast for 1-2 minutes.

    Let it cool. Add asafoetida powder, salt and make a

    fine powder.

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  • pp, uk, , k en ck. k k ll

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    Sambar - 1

    Tur dal - 3 table spoon

    potato - 1 big ( cut into 14-16 piece)

    onion - 1 big ( cut into 6 piece)

    tomato - 1 big ( cut into 10-12 piece)

    drumstick- 2( cut into small finger size)

    ladies finger - 4 ( each one cut into 4 piece )

    turmeric- a pinch

    tamarind water- 1 cup (tamarind soak in water for

    sometime and take that water- or use paste)

    grated coconut - 5 tablespoon

    sambar powder 2 -3 tablespoon

    salt to taste.

    Grind coconut well.

    Cook dal with potato, onion and drumstick. Then

    cook tomato and ladies finger in tamarind water,

    adding turmeric powder and salt. When done add

    the dal and vegitables . Boil well. Add sambar

    powder, then coconut paste. Again, boil for few

    minutes.

    When done heat oil and fry, mustard, curry leaves

    and dry chilli pieces and

    add this to sambar.

    p Parippu Vada

    pp- 1p

    - 1 a

    c - 3 a

    p - c . a

    i- a

    - 1

    - c

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  • Tur dal ( thuvarapparipp) - 1 cup

    Onion -big one- 1 chopped

    10 Curryleaves - chopped

    Ginger small piece - chopped

    Greenchilli - 3 chopped

    Red chilli- 1

    Salt to taste

    Asafoetida powder- a pinch

    Coconut oil for frying

    Wash and soak dal for 1-2 hours. Grind dal coarsely,

    without water, along with red chilly and salt . Then

    add ginger, green chilli, onion , curry leaves ,

    asafoetida and mix . Make vada shape and deep fry.

    a

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    uk j- POTATO BAJJI.

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    -- 1/2 p

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    Potato Bajji. Potato Peeled - 5 nos.

    Gram dal Powder (Besan) -1/2 cup

    chilli powder - a pinch

    Salt to taste.

    Oil for frying

    Cut potatoes in round narrow shape. Put chilli

    powder, and salt to besan and mix well with water.

    Dip potatoes in that mixture and deep fry.

  • - 1

    y- 1/4 p