Glance of my daily routine covers lunch and dinner preparation. Kerala Style special lunch - Ulli Theyal with Keerai Poriyal and Channa masala for dinner.
Below are the ingredients for each recipes:
ULLI THEYAL:
Ingredients:
Tamirand - small gooseberry size
Hot water - 11/2 cups
Grated coconut - 11/2 cups
Coconut oil - 5 tbsp
Curry leaves
Coriander powder - 1 Tbsp
Chili powder - 1 tsp
Kashmir red chili powder - 1 tsp
Mustard seeds - 1/2 tsp
Dry red chili - 3 no’s
Small onion - 11/2 cups
Turmeric powder - 1/2 tsp
Salt to taste
KEERAI PORIYAL
Ingredients:
Keerai ( spinach ) - 2 handful
Oil - 2 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Red chilli - 2 no’s
Curry leaves
Big onio. - 1/2 onion finely chopped
Salt to taste
Turmeric powder - 1/2 tsp
Water - 1/2 cup
Grated coconut - 3 tbsp
CHANNA MASALA
Ingredients:
Boiled Chana - 1 cup
Oil - 3 tbsp
Big onion - 3 no’s
Green chili - 4 no’s
Tomato - 3 no’s
Salt to taste
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Red chili powder - 1/2 tsp
Kashmir red chili powder - 1 tsp
Coriander powder - 1 tbsp
Garam masala powder - 1/2 tsp
Madras curry w - 1/2 tsp
Chat masala - 1/2 tsp
Amchur powder - 1/4 tsp
Butter - 2 tbsp
Cumin seeds - 1 tsp
Boiled Chana dal water
Kashoori methi - 2 tsp
For Coconut Paste :
grated Coconut - 1/4 cup
Poppyseeds - 1 tsp
Cashews - 10 no’s
Roasted Chana dal - 2 tsp
Fennel seeds - 1 tsp
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16 сен 2024
