Indian

Chana Dal and Tendli Curry


Chana Dal & Tendli Curry

(Split lentils/split Bengal Gram/Baby Chick Peas/Tendli/Ivy Gourd)

Ingredients

  • ½ cup Chana dal
  • ¼ kg. Tendlis
  • 1 tsp. Salt

Grind to a paste

  • 2 Kashmiri chillies
  • 1 tbsp. Coriander seeds
  • ½ tsp. cumin seeds
  • ¼ tsp. peppercorns
  • 1 tsp. mustard seeds
  • ¼ tsp. turmeric powder
  • 2 flakes garlic
  • 1 small onion
  • 3 to 4 flakes tamarind
  • 4 tbsp. coconut powder

Tempering

  • ½ tsp. mustard seeds
  • Few curry leaves
  • 3 to 4 crush garlic
  • 1 small onion
  • 2 tbs. oil

Wash the dal well and soak in water for 15 minutes.  Place in a vessel and boil till almost soft.  Clean and cut the tendlis into 4 and add to the dal, add salt and cook till vegetable is tender.  Grind the masala to a paste and add to the dal vegetable mixture.  Rinse the grinder jar and add to the curry adjusting to desired consistency.  Bring to a boil and simmer 10 to15 minutes.  Meanwhile prepare the tempering.  Heat oil in a pan, add the mustard and when it splutters add the garlic, curry leaves and onion and fry on medium low till light brown. Just before switching off the heat, garnish the curry with the tempering.  Serve hot with rice or any bread of your choice.

Potato and Red Pumpkin Gravy


Aloo Pethe ka Saag

A quick, deliciuous, nutritious dish without onion and garlic. Rajasthani vegetarian cuisine.

Potato & Red Pumpkin Gravy

Rajasthani cuisine

Ingredients

  • ½ kg. Red pumpkin
  • ½ kg. Potatoes
  • 2 bay leaves
  • 1” pc cinnamon
  • 2 cloves
  • 2 cardamoms
  • 1 tsp. Kalonji (nigella/onion seeds) Optional
  • ½ tsp. mustard seeds
  • ½ tsp. fenugreek seeds
  • 1 tsp. chilli powder
  • 2 tbsp. yogurt
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • ½ tsp. turmeric powder
  • 1 tomato, chopped (or 1 tbsp. tomato paste) (missed it in the video recording)
  • 1 tsp. amchur (dry mango powder)
  • ½ tsp. sugar
  • 1 tsbp. Ghee
  • 1 tsp. Salt or to taste

Method

Clean, Peel and wash the red pumpkin and potatoes.  Cut into cubes.  Heat the ghee and fry the bay leaves, cinnamon, cloves, cardamoms, nigella seeds, mustard seed and fenugreek seeds until the seeds begin to crackle.  Add the yogurt, chili, coriander, cumin and turmeric powders and fry for 2 to 3 minutes.  Adjust spices to taste.  Add the tomato paste or the tomato and fry for a minute.  Add the potato and pumpkin cubes, ½ cup water, cover and cook on medium heat for 15 minutes or until the vegetables are tender.  Add the amchur, sugar and salt.  Mix and simmer for a minute.  Serve hot.

Egg Masala


Egg Masala / Anda Masala

Ingredients

  • 6 eggs
  • 3 medium onions
  • 2 green chillies
  • 2 tbsp. tomato paste or 3 medium tomatoes
  • 1 tsp. each ginger garlic paste
  • ½ tsp. chilli powder
  • ½ tsp. garam masala powder
  • ¼ tsp. turmeric powder
  • Salt to taste
  • ½ cup coriander leaves
  • 1 tbsp. ghee or oil

Method

  1. Cover eggs with water and boil for 10 minutes. 
  2. Drain, shell and keep aside. 
  3. Slice thickly the onions, chop green chillies, chop coriander leaves. 
  4. Put a cut on the eggs half way through the egg. 
  5. Heat ghee in a vessel and fry the eggs till light brown.  Remove. 
  6. Add the onions to the ghee and saute till translucent. 
  7. Add the tomato paste (or sliced tomatoes and fry till tomatoes turn soft ) and saute for a minute
  8. Add ginger garlic paste and fry for a minute. 
  9. Add the chilli powder, garam masala and turmeric powder and salt and saute for a minute. 
  10. Add the chopped coriander leaves (Reserve some for garnish) and half cup water and cook till fat separates. 
  11. Add the eggs to the gravy, cut side down and simmer  2 minutes. 
  12. Serve hot garnished with coriander leaves.

Tendli Miryapito


Tendli Miryapito

A traditional mangalorean style of cooking tendlis. Makes a nice addition to a festive or celebratory meal!

Tendli Miryapito – Tendli Jeere Meerem (Ivy Gourd/Tindoras)

Ingredients

  • ¼ Kg. Tendlis
  • 2 onions
  • 4 flakes garlic
  • 1/2 “ ginger (optional)
  • ½ cup cashewnuts (Moi) (soaked in water)
  • 1 tsp. Jeere Meerem powder
  • OR (jnstead of jeere Meerem powder)
  • ½ tsp. cumin powder
  • ½ tsp. pepper powder
  • ¼ tsp. turmeric powder
  • 1 tsp. salt
  • 2 tbsp. coconut or olive oil
  • ½ tsp. vinegar (optional)
  • ¼ tsp. sugar (optional)

Method

  1. Soak the tendlis in water and wash well. 
  2. Cut off the head and tail and smash the tendlis with a pestle with a light hand lest they get completely smashed. 
  3. Add the salt, masala powders, oil and mix well. 
  4. At this stage you can pre-prepare and keep aside till ready to cook or even keep in the refrigerator overnight. 
  5. Then add the chopped garlic, ginger (if using), sliced onion, add ½ cup water and cook till tender. 
  6. When cooked half way, add the cashewnuts and  mix. 
  7. Before taking off the fire add the vinegar and sugar and cook 5 minutes till water is almost absorbed. 
  8. If water dries up too quickly, add some more hot water and continue cooking. 
  9. Serve hot.

Bhing Amotik Curry


Bhing Amotik Curry meal

Bhing Amotik Curry

Ingredients

  • 1 Bhing (Herring, Hilsa, Pala)
  • 1 small onion
  • 1” pc. Ginger
  • 2 green chillies

Grind to a Paste

  • 8 to 10 Kashmiri Chillies
  • 3-4 tbsp. coconut powder
  • 1 tsp. coriander seeds
  • ½ tsp. cumin seeds
  • ¼ tsp. peppercorns
  • ¼ tsp. turmeric powder
  • 1 small onion
  • 5 flakes garlic
  • A lemon sized ball tamarind

Method

  1. Descale the fish, slit from head to tail from the side to open in two horizontal  halves. 
  2. Cut each half in the center vertically into two and slice each strip diagnonally into wedges. 
  3. As this a thorny fish, cutting in this manner keeps the bones long enough to remove easily when eating. 
  4. Wash the fish well, apply a little salt and set aside.
  5. Grind the masala to a smooth paste. 
  6. Shred the ginger, slice the onion and slit the green chillies. 
  7. Take a vessel and add the ginger, onion and green chillies
  8. Add a tsp. of salt and squeeze together to extract the flavours. 
  9. No oil is required for this curry. 
  10. Add the masala with the masala water and adjust consistency of the curry (we like it thin).
  11. Place on heat and bring to a boil. 
  12. Reduce flame and simmer 10 minutes. 
  13. Add the fish and shake the vessel so the fish pieces settle and do not overlap each other. 
  14. Increase flame, bring to a boil, reduce flame and simmer 10 minutes till oil appears on the surface and the curry appears glossy.
  15. Switch off and serve hot with steamed rice.

Potato Chops


Potato Chops

I remember years ago my East Indian friend & colleague telling me that in an East Indian household a Sunday lunch is incomplete without Potato Chops. While growing up we enjoyed Potato Chops often as my mother made them frequently. Can’t say it is a mangalorean dish but certainly due to the East Indian influence of neighbours and friends, perks of being raised and growing up in a cosmopolitan city like Bombay (now Mumbai).

Potato chops is something me and my family relishes anytime! The mince filling can be made with Beef, Chicken or Lamb mince. A finely chopped carrot may also be added to the mince. It is quite versatile and can be served as a starter, snack, appetizer or with any main meal or in a sandwich! Make a large batch and freeze some so you can just fry and serve quickly in case of unexpected guests. If freezing make sure to line them up on a tray and transfer to boxes or ziploc bags once frozen.

Potato Chops

Ingredients

For potato coating:

  • ½ Kg. Potatoes
  • 1 tsp. salt, or to taste
  • 1 tsp. sugar (optional)
  • 1 tsp. butter (optional)

For meat filling:

  • ½ Kg. Beef, Lamb or Chicken Mince
  • 2 medium onions
  • 1 large tomato
  • 2 green chillies
  • 1” pc. Ginger
  • 3 flakes garlic
  • ¼ cup coriander leaves
  • ¼ cup mint leaves
  • ½ tsp. turmeric powder
  • ½ tsp. garam masala powder
  • ½ tsp. black pepper powder
  • 1 tsp. Salt or to taste
  • 1 tbsp. ghee
  • Egg & bread crumbs for coating the chops
  • Oil for shallow frying

Method

  1. Wash mince & drain.
  2. Boil potatoes for ½ hour till tender, peel and mash well adding salt, sugar and butter. 
  3. Chop finely, onions, tomato, ginger, garlic, green chillies, mint & coriander leaves.
  4. Heat 1 tsp. ghee in a pan
  5. Add the chopped onions, saute for a minute
  6. Then add the ginger, garlic, green chillies an fry till onions are light brown. 
  7. Add the tomato and saute till tomatoes turn soft. 
  8. Add the mince, salt and saute the mince till it changes color and liquid evaporates. 
  9. Add the turmeric, pepper and garam masala powders and mix well. 
  10. Add ¼ cup hot water, stir, bring to a boil, cover and cook 30 minutes on medium flame till mince is tender, stirring in between. 
  11. Add the mint and coriander leaves and cook till mince is dry and water has evaporated completely. 
  12. Take off flame and leave to cool.

To make the potato chops:

  1. Take a large lemon sized ball of potato mixture, flatten on the palm of your hand
  2. Put a tbsp. of mince mixture and bring the potato edges over the mince to cover and form a round shape, then flatten a little. 
  3. Coat with beaten egg
  4. Roll in bread crumbs. Thus make all the potato chops.

To fry the chops:

  1. Heat a pan, add 2 tbsp. oil, just a little more than you would need to coat the pan. 
  2. When heated, place the chops on the pan without crowding and fry on medium low till brown on both sides. 
  3. Make sure you don’t add too much oil or keep the heat high as the chops are likely to break when frying.

Vegetable Korma


Vegetable Korma

Vegetable Korma turns out delicious and even if you are not a great fan of veggies, you will enjoy this korma. Although these are the basic vegetables for this dish, you may skip one or the other if not available. So don’t limit yourselves and feel free to cook this amazing vegetable korma with any vegetable you may have on hand and enjoy with some warm Indian bread of your choice!!

Ingredients

  • 2 medium carrots
  • 2 medium potatoes
  • 1 cup green peas
  • ½ of medium cauliflower
  • 1 large onion
  • 2 tbsp. coriander leaves, chopped
  • 1 tsp. salt, or to taste
  • 1 tbsp. ghee
  • Grind to a paste
  • 1” pc ginger
  • 4 flakes garlic
  • 1 tsp. chilli powder
  • ¼ tsp. turmeric powder
  • 2 tbsp. poppy seeds (substitute with sesame seeds or cashewnuts)

Method

  1. Clean wash and chop the carrots and potatoes into small cubes. 
  2. Cut the cauliflower into small florets and soak in warm salted water for 10 minutes.
  3. Shell the peas if using fresh
  4. Grind the ginger, garlic, with the chilli powder, turmeric and poppy seeds to a paste with ¼ to ½ cup water.  I have used sesame seeds as poppy seeds are not available here.  Can be substituted with cashewnuts. 
  5. Chop the onion fine. 
  6. Wash and chop coriander leaves. 
  7. Heat the ghee in a vessel or cooker. 
  8. Fry the chopped onion till light brown. 
  9. Add the masala and salt and saute for a minute. 
  10. Add the masala water and cook till most of the water evaporates, stirring occasionally. 
  11. Add the vegetables and fry 2 to 3 minutes. 
  12. Add 2 cups water, mix well, cover and cook 10 minutes.  In cooker for 3 minutes.
  13. Open the lid, stir and add half the coriander leaves and cook for 2 minutes. 
  14. Check seasoning and if potatoes are cooked. 
  15. Remove to a dish, garnish with coriander leaves and serve with phulkas, rotis, parathas, pooris or any bread of your choice.

Fried Fish Curry


I always loved this curry when my mother made it. Searing the fish or lightly frying it with just a little salt and turmeric powder and then including it in a curry that is not too spicy, just made the fish and the curry absolutely delicious. The same curry can be made with Rawas (Indian Salmon) or Surmai (King Fish) and is sometimes made into a Roce curry with coconut milk added to the curry at the end of cooking and then garnished with some golden fried onions. Absolutely lip smacking!

Fried Fish Curry

Ingredients

  • 2 medium pomfrets (750 gms. Total approx.)
  • ¼ tsp. salt
  • ¼ tsp. turmeric

For tempering

  • 1 medium onion
  • 2 green chillies
  • 1” pc. Ginger
  • 2 tbsp. coconut oil

Masala to grind to a paste

  • 4 Kashmiri chillies
  • 4 heaped tbsp. coconut powder
  • ½ tbsp. coriander seeds
  • ¼ tsp. cumin seeds
  • 6 to 8 peppercorns
  • 1 small onion
  • 2 flakes garlic
  • 1/4 tsp. turmeric powder
  • Small marble sized ball tamarind
  • 1 tsp. salt or to taste

Method

  1. Clean the fish and cut into desired pieces. 
  2. Wash well and drain.  
  3. Apply salt & turmeric powder and toss the fish lightly.  Set aside for 10 to 15 minutes.  Meanwhile prepare the spices for the masala and grind to a smooth paste adding a cup or two of water.
  4. Heat a frying pan and add 2 tbsp. of oil to the pan and fry the fish pieces lightly on both sides.  Remove and set aside.
  5. For tempering, slice the onion, shred the ginger and slit the green chillies. 
  6. Heat the oil in a pan and add the chillies, ginger and onion and fry till light brown. 
  7. Add the masala paste with the masala water, 1 tsp. salt, bring to a boil and simmer 5 minutes. 
  8. Add the fried fish, bring to a boil and cook 10 minutes till oil surfaces.
  9. Serve hot with boiled rice, vegetable and some pickle for a light but delicious meal.

Mutton Green Curry with Turnips & Veggies


This is my mother-in-laws signature mutton curry which she served with much love Sunday after Sunday. Sadly she passed away too early for me to enjoy her delicious cooking. Apart from our holiday trips, after marriage, I was fortunate to stay three months with her before joining my husband in Kuwait.

My husband has just not had enough of this mutton curry and the turnips that go with it! He relishes the curry especially the turnips. Whenever turnips are in season, he invariably picks them up and when they enter our home they must end up in this curry. No, they absolutely cannot be cooked in any other way! But the truth of the matter is that they are amazingly delicious in this mutton curry. For those who are not very fond of turnips, potatoes are included and make sure to cut them in a shape different from the turnips, either in wedges or halves if the turnips are in cubes, because once cooked it is difficult to differentiate between the potatoes and the turnips in the curry. My children rarely eat turnips so the usual question when serving will be “Mama are the long pieces potatoes”?

So do cook and enjoy this tasty lip smacking curry, the only dish I learnt from my mother-in-law!!

Ingredients

To cook meat

  • 1 Kg.  Mutton/Lamb
  • 2 medium onions
  • 2 tomatoes
  • 2” pcs. Cinnamon
  • 4 to 5 cloves
  • 3 to 4 cardamoms
  • ¼ tsp. peppercorns
  • 1 tsp. salt or to taste

Vegetables

  • 1 or 2 turnips
  • 1 or 2 potatoes
  • 1 to 2 cups French beans
  • 1 cup green peas

Grind to a paste

  • One bunch coriander leaves
  • 6 green chillies
  • 1.5”pc. ginger
  • 6 flakes garlic
  • 1 small onion
  • 1 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • ½ tsp. mustard seeds
  • ¼ tsp. pepper corns
  • ¼ tsp. turmeric powder
  • 1” pc cinnamon
  • 4 cloves
  • 4 cardamoms
  • 4 to 5 flakes tamarind
  • 4 tbsp. heaped coconut powder
  • 2 to 3 tbsp. coconut oil or ghee

Method

  1. Clean, cut and wash mutton.  Drain and set aside. 
  2. Chop the onions and tomatoes. 
  3. Heat oil in a wide vessel. 
  4. Add the onion and saute.
  5. Add the whole spices. 
  6. When onions are light brown, add the tomatoes and fry till soft.
  7. Add the meat and saute, cook till meat changes color.
  8. Then add sufficient hot water to cook the meat and bring to a boil. 
  9. Lower heat and cook for one hour, stirring once or twice in between. 
  10. After one hour add 1 tsp. salt, and check if meat is cooked. 
  11. If still to cook, add hot water if required and cook further 15 to 20 minutes till tender.
  12. As the meat is cooking, clean and prepare the vegetables. 
  13. Cube the turnip into 8 pieces each, the potato into four wedges each, the French beans break into 2 to 3 pieces.  Shell the green peas clean if using fresh. Set the vegetables aside.
  14. Meanwhile grind the masala to a paste. 
  15. When the meat is tender add to the meat with the masala water and check required consistency. 
  16. Bring to a boil and simmer 5 minutes.
  17. Add the  turnips and French beans and cook 10 minutes. 
  18. When turnips and French beans are almost done, add the potatoes and green peas and cook further 10 minutes till potatoes are cooked. 
  19. Check seasoning and take off heat when oil surfaces. 
  20. Serve with steamed rice, pulao, sannas, panpole, appam, bread, etc.

Yakhni Pulao


Yakhni Pulao

A one pot meal certainly satisfying and comforting!

Any party at Farah Khan’s home is incomplete without this dish.

Ingredients
1/2 kg mutton
1/2 kg Basmati rice
3 onions sliced
3 large potates cut into large cubes
250 gms yoghurt whipped
3 tablespoon ginger garlic paste
5-6 whole Kashmiri red chillies
4-5 cardamoms
2 inch cinnamon sticks
6-7 cloves
6-7 black pepper
1 teaspoon chilli powder
Oil or ghee for frying
Salt to taste


 Method
Marinate the meat in yoghurt and keep aside. Then fry the onions till golden brown in a cooker or thick bottom pan. Add ginger-garlic paste, whole spices. Fry for a few minutes and then add the potato pieces. Add the marinated meat and let it cook till five whistles in a cooker or 1 hr in a vessel. Let it cool till the cooler lid can be opened. Add the rice and cook for another three whistles. In normal vessel, check meat after one hour, if yet to cook, add some water if required and cook furthre 20 to 30 mintes. Then add rice, and 3 cups hot water, check seasoning and bring to a boil. Cover, reduce flame and cook till rice is cooked and water is absorbed. Serve with raita.

You may wish to also check out the Traditional Yakhni Pulao here

Kesari Baath


Kesari Baath

It has taken me a lot of courage to make Kesari Baath due to the amount of ghee and sugar used (equal to quantity of rava), but trust me it was truly satisfying and didn’t feel weighed down after consuming this delicious dish!  It is a must try!!

My other rava or sooji halwa recipes have half the quantity of ghee/sugar, but this recipe turns out truly melt in your mouth.  This is usually served as prasad at temples and at pooja ceremonies.

Ingredients

  • 1 cup Rava (Sooji, Semolina, Farina)
  • 1 cup sugar
  • 1 cup ghee
  • 1 tbsp. oil
  • 2 tbsp. cashewnuts, broken
  • 2 tbsp. raisins
  • ½ tsp. Saffron (Kesar)
  • ½ tsp. cardamom powder (optional)

Method

  1. Heat 2 tbsp. ghee (from the one cup) in a kadai, fry the cashewnuts and raisins to golden brown. 
  2. Remove and set aside. 
  3. In the same ghee, roast the rava on low heat till aromatic, 10 to 15 minutes on low flame.  Remove. 
  4. Add three cups water to the kadai, 1 tbsp. oil and half the remaining ghee, and the sugar and bring to a boil. 
  5. Add the kesar and cook till sugar dissolves. 
  6. Reduce flame to low and add rava and stir making sure no lumps are formed. 
  7. Stir cook for 2 minutes. 
  8. Cover and cook till all the water is absorbed, mix well till rava is well cooked. 
  9. Add the remaining ghee and stir cooking till the ghee is incorporated and the rava begins leaving the sides of the kadai and ghee begins to separate.
  10. Add the cardamon powder and mix well.
  11. Add the nuts and mix.  
  12. Serve hot.

Lemon Masoor Dal


Lemon Masoor Dal

This light satisfying meal will certainly be relished after the festive season after spending days feasting on sorpatel, vindaloo, roasts and heavy festive food. Dal rice is invariably our go to meal when we just need to slow down on our cooking to give our digestive system a bit of rest. Having said that, dal rice is one meal that is welcome anytime.

This Lemon Masoor Dal is cooked without tomatoes and includes lemon to add a bit of tang. Make it thick to eat with rotis or pooris or a bit runny to pour over your rice and enjoy!

Ingredients

  • 1.5 cups masoor dal
  • 1 medium onion
  • 1” pc. Ginger shredded
  • 1 tsp. red chilli powder
  • 2” pc cinnamon
  • 1 lemon
  • ¼ cup coriander leaves, chopped
  • Tempering
  • 2 tbsp. oil or ghee
  • 1 medium onion chopped
  • 2 to 3 cloves garlic chopped
  • 2 green chillies
  • 2 to 3 bay leaves
  1. Clean and rinse the dal, add 4 cups water, alongwith the onion, ginger, cinnamon sticks and bring to a boil. 
  2. Reduce flame and cook 10 minutes.  Add the red chilli powder, juice of the lemon (discard the seeds) and add the peels to the dal. 
  3. Bring to a boil and cook 30 to 40 minutes, stirring occasionally till soft. 
  4. Heat oil in a pan, add the chopped onion, garlic, green chilli and bay leaves and fry till onions are brown. 
  5. Add to the dal. 
  6. Remove the bay leaves and the lemon skins and garnish with chopped coriander leaves. 
  7. Serve hot.

Mixed Vegetable Pulao


Mixed Vegetable Pulao

Using frozen mixed vegetables

Ingredients

  • 2 cups basmati rice
  • 1 cup frozen mixed vegetables
  • 1 medium onion, sliced
  • 2 stock cubes (chicken or vegetable)
  • 2to 3 sticks cinnamon
  • 5 cardamoms
  • 8 cloves
  • 2 tbsp. ghee
  • 4 cups hot water
  • ½ tsp. turmeric powder
  • ½ tsp. salt or to taste

Method

  1. Wash rice and soak in water for atleast 15 mns. 
  2. Heat a pot, add ghee and fry the onion, on medium flame. 
  3. Add the whole cinnamom, cardamom & cloves and saute till onion turns light brown. 
  4. Add the stock cubes and stir until it dissolves, add the frozen vegetable and saute for 2 minutes. 
  5. Add the drained rice and gently mix till the rice grains are coated with ghee and fluff up a bit. 
  6. Add the hot water, turmeric powder, optional if you want to leave the pulao white.
  7. Add salt to taste, it will already have some salt due to the stock cubes. Stir, bring to a boil. 
  8. Cover and reduce flame and cook. 
  9. Stir once in between to mix.
  10. Cook till water is completely absorbed. 
  11. Serve hot with raita, yogurt, pickle, dahi curry or at any festive meal.

Mooli Rotis


Mooli Ki roti

These are not the usual Mooli Parathas but more like theplas, usually served at mealtimes but can be enjoyed for breakfast or as a teatime snack with a hot cup of tea or coffee.

Ingredients

  • 2 cups grated raddish
  • 4 cups wheat flour
  • 2 tsp. ginger-garlic paste
  • 2 tsp chilli powder
  • 1 tsp. ajwain
  • Salt to taste
  • 2 tbsp. oil
  • Ghee for smearing the rotis

Method

  1. Peel, clean and wash the mooli (raddish).
  2. Mix all the above and and knead to a soft dough. 
  3. Divide into equal portions (about 15 to 18) and roll into a circle as thin as possible dusting some flour to prevent it sticking.
  4. Cook the roti to a golden brown on a hot griddle (tava) on both sides applying some ghee on both sides. 
  5. Serve hot with lunch or dinner or for breakfast with yogurt, pickle.

Cooking with drumstick leaves


Enjoy healthy and nutritious drumstick leaves, popularly known as ‘Moringa leaves’ which are a powerhouse of nutrition. There are several ways to cook drumstick leaves some of which are herebelow. We used to have plenty of the drumstick trees around our houses and don’t think our mothers ever had to purchase drumsticks or the leaves for cooking.

As they are currently available in the market decided to make a few dishes and post recipes.

  1. Drumstick Leaves Adai
Drumstick Leaves Adai

2. Drumstick Leaves & Potato Bhaji

Drumstick Leaves & Potato Bhaji

3. Drumstick Leaves Tel Piyav

Drumstick Leaves Tel Piyav

<span>%d</span> bloggers like this: