INGREDIENTS & PREPARATION
Translation
1. night Baath thandu ( boiled rice ) bijatha thaina pani jukku sodi - try with 300 grams of rice.
2. Thandum pani hochithi, mixim grind kerna koddakan.
3. kutti kutti shape kan dovla kerna
4. falar handa pani sodi boil keratha thovna, pani paja menath panim thovla thai sijadna, pani nokka menath falar sodariya soun falar bothulu shape keri thova dovla peed , onta onta kan thovleth avna.
5. seven to ten mins hollathu falar handa open keri savai hoiyirasya meni.
6. frying panum leskan thel sodi, jira kin kerpav thai foni thena.
Saturday, April 3, 2010
KILANGU AMBAT - POORI SIDE DISH serves 2
INGREDIENTS
Translation
kadala paruppu - little for frying purpose
Onion - 3 Big
potato - 6 to 7 small ( just cut the needed quantity)
Red mirchi - 2
curry leaves - little
coriander leaves - little
Garlic - 4 or 5
Ginger - 25 ps size
Tomatoes - 2
Turmeric - 1/4 spoon
Hing - little
kadala maav - 50 grams
water - needed ( try with half glass and increase if needed )
PREPARATION
1. Boil potatoes with needed salt and water
2. Take a frying pan and pour little oil and fry kadala paruppu, then fry onion, after getting fried, put red mirchi, corainder and curry leaves, potates then put garlic, ginger , turmeric, hing and pour kadala maav and water (salt - if needed)
Translation
kadala paruppu - little for frying purpose
Onion - 3 Big
potato - 6 to 7 small ( just cut the needed quantity)
Red mirchi - 2
curry leaves - little
coriander leaves - little
Garlic - 4 or 5
Ginger - 25 ps size
Tomatoes - 2
Turmeric - 1/4 spoon
Hing - little
kadala maav - 50 grams
water - needed ( try with half glass and increase if needed )
PREPARATION
1. Boil potatoes with needed salt and water
2. Take a frying pan and pour little oil and fry kadala paruppu, then fry onion, after getting fried, put red mirchi, corainder and curry leaves, potates then put garlic, ginger , turmeric, hing and pour kadala maav and water (salt - if needed)