Wash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces.To 5 spoons of oil, add mustard seeds, fenugreek seeds, asafoetida, and add 1 cup of chopped leaves. Fry with constant stirring.Add 1 tsp salt, 2 tsp red chillie powder and cook until it becomes a non-sticky paste.
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SabudanaVada
As a mother, I always wish for my daughter to eat well, study well, and surpass me in every way. My husband often teases me, saying I put he...
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I prepare this in many different ways here I have used Idli batter with grated carrot and I have taken rice flour, which I have steamed... -
Remembering those days when I used to go home leaving office in the afternoons only to eat sajjige made by my mother. I can never beat the ... -
You need sprouted whole moth about a cup Potato: 2 (Green chilly powder/jeera powder/coriander powder) about2 tea spoons or Gr...
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