Wishing you all a Very Happy and a Prosperous New Year 2010 !!!
14 Happy New Year!!!
33 RED RICE IDIYAPPAM
Idiyappam/String hoppers with red rice.
Red rice is higher in fiber than white rice. They are rich in B vitamins, iron and calcium. The reddish color of red rice is due to an antioxidant called anthocyanin, which is currently being studied in relation to the alleviation of chronic health conditions.It also helps in lowering cholestorel. ( Source google search). They are many varieties of red rice - you get either fully red in colour or partially removed skin.
You all must have seen my recipe of aappam with red rice that I had posted very long back. I love the color of it and also the taste. This one is with red rice using the same method as I prepare my Idiyappam. After preparing you can serve it with by tempering with some spices or with sugar and grated coconut. My mom tried it out and asked me also to give a try.
I usually get a packet from India during my visits. Have tried making idlis, aappam and now idiyappam. Have tried just cooking the rice the regular way but found it to be too sticky, but can be tried for making kichidis or sambar sadham or Bisi bele bath.
Am posting the idiyappam recipe again so you do not have to go that link or check here for white rice Idiyappam here.
Red rice - 2 cups
Oil - 2 tbsp
Wash and soak rice for 4 - 5 hours. Then grind to a very smooth batter using water( as little as possible), just like grinding for idli. Later transfer the ground batter to a pan, add oil and start stirring and cook till it is thick enough( like a dough consistency)by stirring well.
Grease a sevai/idiyappam press with oil. Take a small amount of mix and immerse in them. Also grease the idli plates with oil and press the idiyappam on them. Do not over crowd. Steam on high for 8 - 10 minutes. Cover the remaining to avoid drying. Try to use the stencils with small holes, this way you get nice small and soft strings. If you feel the dough is too sticky and find it difficult to press then transfer to the same vessel and cook n stir again for another few mts.( Note the dough has to be warm enough to be pressed or will be hard when pressed).
Read more of "RED RICE IDIYAPPAM"
Red rice is higher in fiber than white rice. They are rich in B vitamins, iron and calcium. The reddish color of red rice is due to an antioxidant called anthocyanin, which is currently being studied in relation to the alleviation of chronic health conditions.It also helps in lowering cholestorel. ( Source google search). They are many varieties of red rice - you get either fully red in colour or partially removed skin.
You all must have seen my recipe of aappam with red rice that I had posted very long back. I love the color of it and also the taste. This one is with red rice using the same method as I prepare my Idiyappam. After preparing you can serve it with by tempering with some spices or with sugar and grated coconut. My mom tried it out and asked me also to give a try.
I usually get a packet from India during my visits. Have tried making idlis, aappam and now idiyappam. Have tried just cooking the rice the regular way but found it to be too sticky, but can be tried for making kichidis or sambar sadham or Bisi bele bath.
Am posting the idiyappam recipe again so you do not have to go that link or check here for white rice Idiyappam here.
Red rice - 2 cups
Oil - 2 tbsp
Wash and soak rice for 4 - 5 hours. Then grind to a very smooth batter using water( as little as possible), just like grinding for idli. Later transfer the ground batter to a pan, add oil and start stirring and cook till it is thick enough( like a dough consistency)by stirring well.
Grease a sevai/idiyappam press with oil. Take a small amount of mix and immerse in them. Also grease the idli plates with oil and press the idiyappam on them. Do not over crowd. Steam on high for 8 - 10 minutes. Cover the remaining to avoid drying. Try to use the stencils with small holes, this way you get nice small and soft strings. If you feel the dough is too sticky and find it difficult to press then transfer to the same vessel and cook n stir again for another few mts.( Note the dough has to be warm enough to be pressed or will be hard when pressed).
22 SCHEZWAN CHICKEN FRIED RICE
Wishing you all a Merry Christmas and Happy Holidays!!!.
Today's special is schezwan chicken Fried rice for lunch. Hubby and kids enjoyed eating along with pepper chicken that I also made. This is similar to my schezwan fried rice recipe.
Basmati Rice - 2 cups
Chicken - 1 lb
Onion - 1 medium cut into thin slices
Capsicum - 1 cut into thin slices
Green Onions - 1 bunch chopped fine
Ginger garlic paste - 1 tbsp
Schezwan sauce - 1 tbsp
Soya sauce or worcestire sauce or All purpose sauce - 2 tbsp
Salt as needed
Sesame oil - 2 or 3 tbsp( can also used olive oil)
Cut chicken into medium cubes/pieces. Wash with turmeric powder and drain. Later add 1/2 cup of water and cook on stove top till they are soft but not mushy. You can cook in a pressure for upto one whistle. Keep aside.
Wash and soak rice for 15 minutes. Add 3 1/2 cups of water or chicken broth with salt and cook till done ( Can cook in a rice cooker). Cool and fluff it up with a fork so it is grainy and does not stick to each other.
Heat oil in a pan and add chopped onions. Fry till transculent. Next add ginger garlic paste and saute for a minute. Then add capscium and saute on high for 3 - 4 minutes. If needed can also add other veggies( but that should not dominate the taste. so try adding very little of each). Saute till they are crisp and firm.Then add the cooked chicken pieces and fry together for another 3 - 4 minutes. Also add the half of the green onions and saute. Next add in all the sauces and salt. Mix well. Reduce flame and gently add rice and mix well. Also add the remianing green onions and mix well. Can also add pepper powder and mix if more spice is needed.
Priya of Priya's recipe has passed on this lovely award with christmas wishes.
Read more of "SCHEZWAN CHICKEN FRIED RICE"
Today's special is schezwan chicken Fried rice for lunch. Hubby and kids enjoyed eating along with pepper chicken that I also made. This is similar to my schezwan fried rice recipe.
Basmati Rice - 2 cups
Chicken - 1 lb
Onion - 1 medium cut into thin slices
Capsicum - 1 cut into thin slices
Green Onions - 1 bunch chopped fine
Ginger garlic paste - 1 tbsp
Schezwan sauce - 1 tbsp
Soya sauce or worcestire sauce or All purpose sauce - 2 tbsp
Salt as needed
Sesame oil - 2 or 3 tbsp( can also used olive oil)
Cut chicken into medium cubes/pieces. Wash with turmeric powder and drain. Later add 1/2 cup of water and cook on stove top till they are soft but not mushy. You can cook in a pressure for upto one whistle. Keep aside.
Wash and soak rice for 15 minutes. Add 3 1/2 cups of water or chicken broth with salt and cook till done ( Can cook in a rice cooker). Cool and fluff it up with a fork so it is grainy and does not stick to each other.
Heat oil in a pan and add chopped onions. Fry till transculent. Next add ginger garlic paste and saute for a minute. Then add capscium and saute on high for 3 - 4 minutes. If needed can also add other veggies( but that should not dominate the taste. so try adding very little of each). Saute till they are crisp and firm.Then add the cooked chicken pieces and fry together for another 3 - 4 minutes. Also add the half of the green onions and saute. Next add in all the sauces and salt. Mix well. Reduce flame and gently add rice and mix well. Also add the remianing green onions and mix well. Can also add pepper powder and mix if more spice is needed.
Priya of Priya's recipe has passed on this lovely award with christmas wishes.
37 RAGI BISCUIT(COOKIE)
Ragi( Finger Millet) Biscuit/Cookie. Also have reposted few entries to events.
Being a Bangalorean have had this ragi biscuit many times. They used to just melt in the mouth. I have tried making them today at home just like making any other cookie and unstead have used ragi flour.
Ragi ( Finger Millet ) Flour - 1 cup
All purpose flour( Maida) - 1/2 cup
Butter( Melted) - 1 cup
Sugar - 3/4 cup
Baking soda - 1/4 tsp
Baking powder - 3/4 tsp
Cardamom powder - a pinch
Oil or butter for spraying
I roasted the ragi flour in microwave for just 2 minutes. Later take both flours, to it add baking soda, baking powder, sugar and cardamom powder and mix well. Slowly add melted butter( do not add all at once, add slowly just enough to mix) and mix to get a pliable dough. Grease a aluminium foil with oil or butter and take a small lime size of mixture and place them on the foil. There is no need to press and flatten. I did and a got a very flat biscuits. So there is no need. Just make a round sized ball and just give a small pressure on top. That is fine. Preheat oven to 350 degrees and place to cook for 20 minutes.
Remove and cool. Initially will be very soft, so handle gently and then will turn little crisp. Yields around 30 biscuits/cookies.
Sending this to JFI - Ragi hosted by Madhuram of Eggless Cooking.
Sending this to Sara's Cakes and Cookies event
Also sending these entries to some events.
Radhika's - Think Spice Poppy Seeds event event started by Sunita
Malai Kofta
Vegetable Kurma
Cauliflower Peas Kurma
Mushroom Kurma
Potato Peas Kurma
Black Eye Peas Kurma
Masala Rawa Upma
Chicken Kurma
Malar's Kitchen Mishaps
Chilli gobi - For a change instead of preparing Gobi Manchurian or stir fry(Poriyal)which everyone loved a lot, tried chilli gobi with store bought powder. It suggested that it can also be made for chilli gobi, chilli potato, chilli baby corn just like using it for chilli chicken. Mixed as per the instruction. But it did not coat well and also the smell was horrible. Then the remaining pieces mixed few drops of water and then tried to cook in the oven for few mts and then under broil. Even then it did not work out good. You can make out with the picture itself :D. I tried to make some adjustment like sauting some onions and capsicum and then added the gobi florets.
Divya's Show Me your Cake
Tuti Fruity Cake
Sanghi's FIL - with fruits event
Pineapple Rasam
Pineapple Kesari
Read more of "RAGI BISCUIT(COOKIE)"
Being a Bangalorean have had this ragi biscuit many times. They used to just melt in the mouth. I have tried making them today at home just like making any other cookie and unstead have used ragi flour.
Ragi ( Finger Millet ) Flour - 1 cup
All purpose flour( Maida) - 1/2 cup
Butter( Melted) - 1 cup
Sugar - 3/4 cup
Baking soda - 1/4 tsp
Baking powder - 3/4 tsp
Cardamom powder - a pinch
Oil or butter for spraying
I roasted the ragi flour in microwave for just 2 minutes. Later take both flours, to it add baking soda, baking powder, sugar and cardamom powder and mix well. Slowly add melted butter( do not add all at once, add slowly just enough to mix) and mix to get a pliable dough. Grease a aluminium foil with oil or butter and take a small lime size of mixture and place them on the foil. There is no need to press and flatten. I did and a got a very flat biscuits. So there is no need. Just make a round sized ball and just give a small pressure on top. That is fine. Preheat oven to 350 degrees and place to cook for 20 minutes.
Remove and cool. Initially will be very soft, so handle gently and then will turn little crisp. Yields around 30 biscuits/cookies.
Sending this to JFI - Ragi hosted by Madhuram of Eggless Cooking.
Sending this to Sara's Cakes and Cookies event
Also sending these entries to some events.
Radhika's - Think Spice Poppy Seeds event event started by Sunita
Malai Kofta
Vegetable Kurma
Cauliflower Peas Kurma
Mushroom Kurma
Potato Peas Kurma
Black Eye Peas Kurma
Masala Rawa Upma
Chicken Kurma
Malar's Kitchen Mishaps
Chilli gobi - For a change instead of preparing Gobi Manchurian or stir fry(Poriyal)which everyone loved a lot, tried chilli gobi with store bought powder. It suggested that it can also be made for chilli gobi, chilli potato, chilli baby corn just like using it for chilli chicken. Mixed as per the instruction. But it did not coat well and also the smell was horrible. Then the remaining pieces mixed few drops of water and then tried to cook in the oven for few mts and then under broil. Even then it did not work out good. You can make out with the picture itself :D. I tried to make some adjustment like sauting some onions and capsicum and then added the gobi florets.
Divya's Show Me your Cake
Tuti Fruity Cake
Sanghi's FIL - with fruits event
Pineapple Rasam
Pineapple Kesari
14 HORSEGRAM AND FLAX SEEDS PODI
Horse gram and Flax seed podi( Powder/Chutney podi)
I have already posted chutney podi with horse gram and chutney podi with flax seeds. This is a combination of combining then together. Tasted great like any other podis with idli/dosas.
Horsegram/Kollu - 2 cups
Flax seeds - 2 cups
Garlic - 12 pods
Tamarind - 1 small piece( opitonal)
Cumin seeds - 1 tbsp
Curry leaves - 1 bunch
Red chillies - 16(adjust according to spice needed)
Black pepper - 1/2 tbsp
Hing/asafoetida - few sprinkles
Salt as needed
Cooking with flax is an excellent way to boost your intake of fiber. When ground in a pice mill or coffee grinder, flax is also a vegetarian source of omega - 3 fatty acids. Try adding the pleasant nutty flavor of freshly ground flax seeds to cereals, smoothies, baked goods, salads and vegetable dishes.
(Source - back cover of the packet). Flax seeds are high in fat content so store it in a freezer or refrigerator to maximise shelf life.
In a kadai/frying pan fry horsegram seperately until they are nice brown in colour. Remove and keep aside.
In the same fry fry flax seeds for few minutes( Cover the pan with a lid partially and saute, as they will pop out a lot). Remove and keep aside.
Heat a tbsp of oil and fry red chillies, curry leaves, cumin seeds,hing, black pepper,tamarind and garlic for 1 - 2 minutes.
Powder each seperately and mix together by adding salt. Tastes good with idli/dosas. Can use them as chutney podi/powder. As a variation can add a cup of urad dhal( dry roast and powder).
Sometimes adding garlic makes it little soggy when powdering. Fry them seperately and add them in the end after powdering the rest of the ingredients that is red chillies, curry leaves ......
Recipe from my sister Vimala.
Read more of "HORSEGRAM AND FLAX SEEDS PODI"
I have already posted chutney podi with horse gram and chutney podi with flax seeds. This is a combination of combining then together. Tasted great like any other podis with idli/dosas.
Horsegram/Kollu - 2 cups
Flax seeds - 2 cups
Garlic - 12 pods
Tamarind - 1 small piece( opitonal)
Cumin seeds - 1 tbsp
Curry leaves - 1 bunch
Red chillies - 16(adjust according to spice needed)
Black pepper - 1/2 tbsp
Hing/asafoetida - few sprinkles
Salt as needed
Cooking with flax is an excellent way to boost your intake of fiber. When ground in a pice mill or coffee grinder, flax is also a vegetarian source of omega - 3 fatty acids. Try adding the pleasant nutty flavor of freshly ground flax seeds to cereals, smoothies, baked goods, salads and vegetable dishes.
(Source - back cover of the packet). Flax seeds are high in fat content so store it in a freezer or refrigerator to maximise shelf life.
In a kadai/frying pan fry horsegram seperately until they are nice brown in colour. Remove and keep aside.
In the same fry fry flax seeds for few minutes( Cover the pan with a lid partially and saute, as they will pop out a lot). Remove and keep aside.
Heat a tbsp of oil and fry red chillies, curry leaves, cumin seeds,hing, black pepper,tamarind and garlic for 1 - 2 minutes.
Powder each seperately and mix together by adding salt. Tastes good with idli/dosas. Can use them as chutney podi/powder. As a variation can add a cup of urad dhal( dry roast and powder).
Sometimes adding garlic makes it little soggy when powdering. Fry them seperately and add them in the end after powdering the rest of the ingredients that is red chillies, curry leaves ......
Recipe from my sister Vimala.
25 IDIYAPPAM (SWEET)
Idiyappam/String hoppers ( Sweet version)
Make Idiyappam ( recipe here) or as any other way you do.
Hot Idiyappam is first served with sugar and ghee. The quantity used is according to our taste. Then it is served with idiyappam tempered with some spices and or any spicy gravy or non veg gravy.
Option 1
Mix idiyappm with sugar, grated coconut and a dollop of ghee. Mix and eat. ( Can also use little cardamom powder)
Option 2
This is sent by my friend Sheela.
Mix idiyappam with some chopped dates, sliced banana. Can also used some fried cashewnuts,sugar and grated coconut. Mix and serve. ( Quantity according to our individual taste).
Read more of "IDIYAPPAM (SWEET)"
Make Idiyappam ( recipe here) or as any other way you do.
Hot Idiyappam is first served with sugar and ghee. The quantity used is according to our taste. Then it is served with idiyappam tempered with some spices and or any spicy gravy or non veg gravy.
Option 1
Mix idiyappm with sugar, grated coconut and a dollop of ghee. Mix and eat. ( Can also use little cardamom powder)
Option 2
This is sent by my friend Sheela.
Mix idiyappam with some chopped dates, sliced banana. Can also used some fried cashewnuts,sugar and grated coconut. Mix and serve. ( Quantity according to our individual taste).
42 IDIYAPPAM
Idiyappam/String Hoppers
This is a very common dish prepared mainly for breakfast and or dinner in my place. This is one of the method followed for making Idiyappam, though a bit long the taste is very superb and you can get very soft idiyappam. Boiled rice is used instead of raw rice where in the other method raw rice flour is mixed with hot water.
Boiled Rice - 2 cups
Oil - 2 tbsp
Wash and soak rice for 4 - 5 hours. Then grind to a very smooth batter using water( as little as possible), just like grinding for idli. Later transfer the ground batter to a pan, add oil and start stirring and cook till it is thick enough( like a dough consistency)by stirring well. Will not take a long time( less than 10 minutes). No need to add any salt as you can add them later , that is you are going to add sweet or going to temper them with some spices.
Some of you may find this method new, but it is one of the oldest method used in our family/native.
Grease a sevai/idiyappam press with oil. Take a small amount of mix and immerse in them. Also grease the idli plates with oil and press the idiyappam on them. Do not over crowd. Steam on high for 8 - 10 minutes. Cover the remaining to avoid drying. Try to use the stencils with small holes, this way you get nice small and soft strings. If you feel the dough is too sticky and find it difficult to press then transfer to the same vessel and cook n stir again for another few mts.
Will post the other 2 variations soon.
Read more of "IDIYAPPAM"
This is a very common dish prepared mainly for breakfast and or dinner in my place. This is one of the method followed for making Idiyappam, though a bit long the taste is very superb and you can get very soft idiyappam. Boiled rice is used instead of raw rice where in the other method raw rice flour is mixed with hot water.
Boiled Rice - 2 cups
Oil - 2 tbsp
Wash and soak rice for 4 - 5 hours. Then grind to a very smooth batter using water( as little as possible), just like grinding for idli. Later transfer the ground batter to a pan, add oil and start stirring and cook till it is thick enough( like a dough consistency)by stirring well. Will not take a long time( less than 10 minutes). No need to add any salt as you can add them later , that is you are going to add sweet or going to temper them with some spices.
Some of you may find this method new, but it is one of the oldest method used in our family/native.
Grease a sevai/idiyappam press with oil. Take a small amount of mix and immerse in them. Also grease the idli plates with oil and press the idiyappam on them. Do not over crowd. Steam on high for 8 - 10 minutes. Cover the remaining to avoid drying. Try to use the stencils with small holes, this way you get nice small and soft strings. If you feel the dough is too sticky and find it difficult to press then transfer to the same vessel and cook n stir again for another few mts.
Will post the other 2 variations soon.
25 PINEAPPLE RASAM
Pineapple - 6 thick slices( cut into small pieces)
Tomato - 2 small chopped
Garlic - 3
Green chillies - 2
Red Chillies - 2
Cooked Toor dhal - 1/3 cup
Rasam Powder - 1 tbsp
Hing/Asafoetida - a pinch
Mustard seeds and urda dhal - 1 tsp each
Coriander leaves - few chopped for garnishing
Salt as needed
Oil - 1 - 1 1/2 tbsp
Make a paste with cooked dhal, tomato, green chillies and garlic( This will help the dhal also to get mashed well). Keep it aside.
Make a separate paste of pineapple( can keep aside 2 tbsp of small pieces and grind the remaining to a fine paste)
Heat oil in a pan, add mustard seeds, urad dhal, hing and curry leaves, broken red chillies( one by one). Wait till they splutter up and immediately add the rasam powder, mix once and pour in the ground paste( paste of dhal, tomato...). Add a cup of water and allow it to cook till raw smell leaves around 6 - 7 minutes. Finally add the paste of pine apple and the chunks along(adjust water accordingly) with salt and allow it to come up to a boil. Remove and garnish with chopped coriander leaves. Serve hot with rice.
Recipe learnt from my friend Athi.
34 EGG BIRYANI
Basmati Rice - 2 cups
Egg - 3( boiled)
Onion - 1 chopped into thin slices
Tomato - 3 small chopped fine
Green Chillies - 2 Slit long
Ginger garlic paste - 11/2 tbsp
Mint and coriander leaves - a handful
Chilli powder - 1 tbsp
Coriander powder - 3/4 tbsp
Turmeric powder - very little
Shah Biryani Masala Powder - 1 tbsp( or Garam masala powder)
Cardamom - 2
Clove - 3
Cinnamon - 2 small piece
Cumin seeds - 1 tsp
Bay leaf - 2
Anistar - 2
Lime Juice - juice of half lime
Salt as needed
Ghee - 1 tbsp
Oil
Wash and soak rice for 15 minutes.
Hard boil eggs. Remove shell and make few slits. To it add little turmeric powder, 1/2 tsp of chilli powder, salt and mix. If needed add few drops of water to coat the paste well and keep aside.
Heat 2 - 3 tbsp of oil and add all the spices( bay leaf, cinnamon, clove, cumin, anistar, cardamom). Wait of few seconds and add chopped onions. Fry till transculent and add ginger garlic paste and green chillies. Saute for a minute or till raw smell leaves. Next add chopped tomatoes. Fry till they are mashed and pulpy and water leaves. Next add the drained rice, mint and coriander leaves and the powder. Fry for a minute. Add water around 4 cups and salt as needed. Squeeze in lime juice and allow it to boil. Cover and cook till done.
Heat 1 tsp of oil in a tawa or a flat pan. Place the eggs and fry for 1 - 2 minutes. Remove and place these eggs over the biryani and also add the ghee and mix gently and serve.
35 HORSEGRAM SPROUTS CURRY
Horsegram/Kollu/Ulavalu/Hurali/Kulith
Horse gram sprout - 1 1/2 cup
Onion - 2 large Chopped fine
Tomato - 2 chopped fine
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 3/4 tbsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1 tsp
Curry leaves
Mustard seeds and urad dhal - 1 tsp
Salt as needed
Oil - 2 tbsp
As a variation can add 1 cup of milk OR grind coconut with fennel seeds to a fine paste. This will give a good thickness and extra taste to the gravy.
Soak 1 cup of horsegram over night and then drain water and cover with a wet cloth and allow them to sprout.
Transfer them in a pressure cooker pan and add water enough for filling them and cook for 3 - 4 whistles. Normally for the other sprouts there is no need to pressure cook, but horse gram takes longer time to cook and also the sprouts.
Heat oil in a pan and add mustard seeds, urad dhal, cumin seeds and curry leaves. Wait until it pops out and add chopped onions. Fry till golden brown. Next add ginger garlic paste and saute for a minute. Then add chopped tomatoes and cook till they mashed and pulpy and water leaves out. Next add all the powders and mix once. Finally add the cooked sprouts along with the water and also salt and cook till the gravy thickens. garnish with chopped coriander leaves.
This goes well with rice and also chapathis.
Can also add coconut milk or coconut paste as mentioned above and cook till the raw smell leaves. Can adjust the quantity of water according to gravy thickness needed.
Read more of "HORSEGRAM SPROUTS CURRY"
Horse gram sprout - 1 1/2 cup
Onion - 2 large Chopped fine
Tomato - 2 chopped fine
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 3/4 tbsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1 tsp
Curry leaves
Mustard seeds and urad dhal - 1 tsp
Salt as needed
Oil - 2 tbsp
As a variation can add 1 cup of milk OR grind coconut with fennel seeds to a fine paste. This will give a good thickness and extra taste to the gravy.
Soak 1 cup of horsegram over night and then drain water and cover with a wet cloth and allow them to sprout.
Transfer them in a pressure cooker pan and add water enough for filling them and cook for 3 - 4 whistles. Normally for the other sprouts there is no need to pressure cook, but horse gram takes longer time to cook and also the sprouts.
Heat oil in a pan and add mustard seeds, urad dhal, cumin seeds and curry leaves. Wait until it pops out and add chopped onions. Fry till golden brown. Next add ginger garlic paste and saute for a minute. Then add chopped tomatoes and cook till they mashed and pulpy and water leaves out. Next add all the powders and mix once. Finally add the cooked sprouts along with the water and also salt and cook till the gravy thickens. garnish with chopped coriander leaves.
This goes well with rice and also chapathis.
Can also add coconut milk or coconut paste as mentioned above and cook till the raw smell leaves. Can adjust the quantity of water according to gravy thickness needed.
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