Cheffy Recipes

  BALLOON LEAF PACHADI INGREDIENTS:  BALLOON LEAF       - 1 cup CORIANDER LEAF    - 1 cup MINT LEAF           - 1 cup GREEN CHILI         - 3 GARLIC               - 3 pod URAD DAL           - 1 tbsp TAMARIND          - 3 eye GINGER             - 1 inch SALT                - to taste OIL                  - 2 tbsp MUSTARD           - 1/4 tsp # In a frying pan pour 1 tbsp of oil and heat it. # Add in urad dal let it turn brown. # Add in garlic, ginger & chilli one by one and fry till the raw smell leaves. # Add in tamarind and give it a quick fry. # Now add in balloon leaf fry till it shrinks. # Then add inn mint leaf fry till it shrinks. # Finally add...

  BEETROOT CHUTNEY INGREDIENTS; BEETROOT             - 1 big COCONUT              - handful CORIANDER SEEDS   - 2 tsp PEPPER                - 3 RED CHILLI            - 2 TAMARIND             - 1 inch SALT                   - to taste JAGGARY              - little ASAFOETIDA          - a pinch OIL                     - 2 tbsp MUSTARD              - 1/2 tsp CURRY LEAF           - few # Take a pan, heat 1 tbsp of oil. # Add the following one by one coriander seeds, pepper, red chilli and fry them for a minute. # Add in raw grated beetroot and fry till it gets cooked (water will...

  TINDORA CHUTNEY  (KOVAKAAI CHUTNEY) INGREDIENTS:  TINDORA             - 10 SMALL ONION       - 10 COCONUT            - 2 tsp GREEN CHILLI       - 3 URAD DAL           - 1 tbsp CHANA DAL        - 1 tbsp CURRY LEAF        - 2 springs TAMARIND          - 1 inch SALT                - to taste MUSTARD           - few OIL                  - 2 tbsp # Roughly chop tindora & small onion and keep aside. # In a pan pour 1 1/2 tbsp of oil and add in chana dal & urad dal and fry it well. # To it add inn chilli,curry leaf and fry it. # Add tindora, onion & salt, fry till it is cooked (tindora shrinks once it is cooked). # Put off the flame and add coconut & t...