Ginger and garlic paste
is used in non vegetarian dishes, and also in curries like kurma, and in vegetable rice or Biriyani. Try using grated ginger and garlic, because it blends well, and gives better flavour!
You can make vadais with cabbage! here's how to do that.
50 gms of fried gram
3 red chillies, one sliced onion
ginger garlic paste 1 tsp
cloves 2, and a piece of cinnamon, 1 tsp of fennel seeds (somp)
oil for frying and salt
Saute the cabbage.
Roast the red chillies onions chilli-garlic paste. somp, cinnamon and clove. Add and saut the cabbage and grind together with salt, to make a vadai batter,
Make very small portions, and flatten it into small cutlets.
Pour Oil into a shallow pan, and shallow fry the vadais, on medium fire.
Can be served as a snack, or a side dish with sambar or curd rice.
Breakfast, the most important meal of the day
Green gram porridge
Roast green gram for a few seconds and soak for half an hour.
Pressure cook with salt and four times the quantity of water.
Season with peeled garlic pods, mustard seeds, red chillies, asafotida and curry leaves roasted in a little bit of oil. Boil the porridge till it is very soft and forms a blended consistency. Add cubes of toasted bread and corriander!
is used in non vegetarian dishes, and also in curries like kurma, and in vegetable rice or Biriyani. Try using grated ginger and garlic, because it blends well, and gives better flavour!
Recipe
Cabbage cutlet
250 gms of shredded cabbage
50 gms of fried gram
3 red chillies, one sliced onion
ginger garlic paste 1 tsp
cloves 2, and a piece of cinnamon, 1 tsp of fennel seeds (somp)
oil for frying and salt
Saute the cabbage.
Roast the red chillies onions chilli-garlic paste. somp, cinnamon and clove. Add and saut the cabbage and grind together with salt, to make a vadai batter,
Make very small portions, and flatten it into small cutlets.
Pour Oil into a shallow pan, and shallow fry the vadais, on medium fire.
Can be served as a snack, or a side dish with sambar or curd rice.
Breakfast, the most important meal of the day
Green gram porridge
Roast green gram for a few seconds and soak for half an hour.
Pressure cook with salt and four times the quantity of water.
Season with peeled garlic pods, mustard seeds, red chillies, asafotida and curry leaves roasted in a little bit of oil. Boil the porridge till it is very soft and forms a blended consistency. Add cubes of toasted bread and corriander!
