Ingredients:
Coconut Grated - 1/4 cup
Ground nut - 2 tbsp
Sesame white seed - 1 tsp
Khus Khus - 1 tbsp
Turmeric powder - 1 tsp
Curry leaves - a few
Method:
Dry roast all the ingredients one by one. Grind it together and store it in fridge. This holds good just for 2 to 3 days.
But freshly ground masala gives a good aroma and taste. While adding it with dishes, it have to be mixed with required quantity of water to make a paste.
A website with a collection of tried and tested vegetarian recipes
Search This Blog
Tuesday, June 21, 2011
Kongunadu Masala Powder(paste)
Subscribe to:
Post Comments (Atom)
Popular Posts
-
Ingredients: Grated carrot - 2 cups Sugar - 2 cups Milk - 2 cups ghee - 1/4 cup Besan flour - 1/2 cup Khova - 100 gms Cardamom Powder...
-
Ingredients: Bengal Gram - 2 kgs Method: Wash and soak Bengal gram for about 1/2 an hour. Drain all the water and dry it in shade for ab...
-
Looking for a quick and aromatic side dish to accompany your idlis or dosas? Try this delicious Onion Chutney, also known as Vengaya Chutney...
1 comment:
Fine tips and neatly explained.
Post a Comment