Revathi's home cooking

CABBAGE PORIYAL RECIPE INGREDIENTS Cooking oil - 2 tbsp Mustard seeds / kadugu - 1/2 tsp Urad dal / ullutham paruppu - 1 tbsp Sliced onion - 1 no Slit green chilies - 3-4 nos Curry leaves - 1 string Turmeric powder - 1/4 tsp Thinly sliced cabbage - 3-4 cups Salt - 1/2 tsp [as required] Water - 1/4 cup Grated coconut - 1/2 cup Finely chopped coriander leaves - 2 tbsp Preparation time : 15 minutes Cooking time : 20 minutes No of servings : 3-4 members Cuisine : South Indian Coarse : Side Dish  Method : 1) Heat oil in a kadai, add mustard seeds, let them crackle. Add urad dal, fry till it turns into golden brown in color. 2) Add sliced onion, curry leaves, slit green chili, turmeric powder and saute well. 3) Add thinly sliced cabbages, saute well, add salt, water, mix once, cover and cook for 5 minutes in low flame and mix once, again cover and cook for 2 minutes. 4) Add grated coconut, chopped coriander leaves mix, saute well, turn off the flame and serve. Take all the ingredients He...

        VEG PULAO RECIPE KARNATAKA STYLE INGREDIENTS FOR SAUTEING AND GRINDING Cooking oil - 1 tbsp Cinnamon stick / patai - 3 nos [1 inch] Cloves  / lavangam - 5 nos Cardamom / ellakai - 2 nos Pineapple flower  / star annis - 1 no Coriander seeds / dhaniya - 1 tbsp Peeled and sliced ginger - 5 nos [1 inch] Peeled garlic - 10 nos  Green chilies - 8 nos  Mint leaves - 1/2 handful Coriander leaves - 1/2 handful Grated coconut - 1/2 cup Fenal seeds / sombu - 2 tsp Water - 1/4 cup [for grinding]  INGREDIENTS FOR TEMPERING Cooking oil - 3 tbsp Ghee - 1 tbsp Bay leaves - 2 nos Stone flower - 3 nos [small pieces] Sliced onions - 2 nos Sliced tomatoes - 2 nos Mint leaves - few Chopped carrot - 1 no Chopped beans - 15 nos Chopped / Kohlrabi /  knol khol - 1 no Soaked green peas - 1/2 cup Cauliflower - 10 - 15 pieces Salt - 2 tsp [as required] Curd - 1/4 cup Water - 3 cups Lime juice - 2 tbsp Sona masuri rice - 1/2 kg Preparation time : 20 mi...