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Toast With Tomato & Basil

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Toast With Tomato & Basil.
Coconut PolinIngredientsnnFor DoughnAll purpose flour - 1 cup nA pinch of Salt nTurmeric powder - 1/4 tspnWater - 1 cupnCoconut oil - 1 tspnnFor FillingnA little WaternJaggery - 1 cupnGrated fresh Coconut - 1 cupnA few Cardamom podsnGheennMethod:n1. In a wide bowl add All purpose flour, salt, turmeric powder and water gradually while knead it. Once dough is ready, add coconut oil, gently rub into the dough, its gonna make it little more softer and smoother, just knead it little. Keep it aside for 15 to 20 minutes. n2. Grind the grated fresh coconut without adding water.n3. For the filling: take a little water in a pot, and add jaggery to it and let it melt. After it melts, strain the jaggery syrup to remove impurities. n4. Add the coconut to the strained jaggery syrup. Pound some fresh cardamom and add it. Cook it till all the moisture evaporates and it reaches a thick consistency. Let it cool.n5. Take a little dough Flatten it, place some coconut filling in the center and seal it all sides. Flatten a little bit.n6. Dust enough all purpose flour, flatten it the Coconut puran poli, roll it gently, you can roll it in to medium thickness.n7. Heat a tawa and roast the coconut puran poli using ghee. The Coconut puran poli is ready to serve with ghee.nnLike us on FACEBOOK - https://www
If you made a big pot of coffee and there's a lot left, you can do a few things with it.
Ridge Gourd skin chutneynIngredientsnnSkin of 2 Ridge GourdnOil - 2 tspnGreen chilli - 3nTomato - 2 nA piece of Tamarind nGarlic - 2 clovesnCumin seeds - 1/2 tspnCarrot - 1 finely choppednOnion - 1 finely choppednSalt to taste nCoriander leaves nnFor TemperingnOil - 2 tspnUrad dal - 1 tspnMustard seeds - 1/2 tspnRed chilli - 2nA pinch of Asafoetida powder nA few Curry leaves nnMethod:n1. Heat 2 tsp of oil in a pan. Add ridge gourd skin to it. Add green chillies, tomato, a little tamarind and salt.n2. Mix it well, cover it with a lid and let it cook for a few minutes. n3. After it cooked, let the mixture cool. Add 2 cloves of garlic, cumin seeds, salt and grind it coarsely using a little water.n4. To this chutney, add chopped onions, finely chopped carrots, chopped coriander leaves & mix it.n5. For tempering: In a pan with hot oil, add Urad dal, Mustard seeds, Red chillies, Asofoetida powder and Curry leaves. Turn off the stove and add the chutney to it. n6. Ridge Gourd skin chutney is ready the best way to have it with steamed rice.nnLike us on FACEBOOK - https://www.facebook.com/HomeCookingShownFollow us on TWITTER - https://twitter.com/VentunoCookingnSubscribe to YouTube - http://www.youtube.com/user/VentunoHomeCookingnnA Ventuno Production : http://www.ventunotech.com
Udipi SambarnIngredients nnBrinjal - 250 gmnBottle Gourd - 200 gmnCarrot - 200 gmnDrumstick - 2nShallots - 200 gmnTomato - 250 gmnTurmeric powder - 1/2 tspnSalt to tastenCooked Toor Dal - 100 gmnTamarind puree - 1/2 cupnJaggery - 2 tspnWater nnFor Masala pastenChana dal - 2 tspnUrad dal - 2 tspnFenugreek - 1/4 tspnCoriander seeds - 3 tspnCumin seeds - 1 tspnRed chilli - 6nA pinch of Asafoetida powder nGrated fresh Coconut - 2 tbspnnFor TemperingnCoconut oil - 2 tspnMustard seeds - 1/2 tspnUrad dal - 1/2 tspnRed chilli - 2nA pinch of Asafoetida powder nA few Curry leaves nnMethod:nn1. In a pot of hot water, add Brinjal, Bottlegourd, Shallot, Carrot and Tomato. Add Turmeric powder and Salt and cook it for a few minutes, once the vegetables half cooked add the Drumstick.n2. Meanwhile dry roast the ingredients for the masala - add Channa dal, Urad dal, Fenugreek, Coriander seeds, Cumin seeds & Red chillies. After 2 minutes, add Asofoetida powder and grated Coconut. Turn off the stove, cool the mixture and then grind it with water into a paste.n3. Vegetables are cooked completely now add cooked Toor dal and Tamarind puree. nFinally, add the paste, mix it well and add some water if it is too thick. n4. Add some salt as per taste and let it simmer for about 15 to 20 minutes. You can add
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