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Monday, February 23, 2015. Capsicum - 2 (finely chopped). Coconut - 2 handful. Curry leaves - few. Green chillies - 7 or adjust. Tamarind - very little (I used 1/2 tsp of tamarind paste). Asafoetida - 1/4 tsp. Fry the chopped capsicum with little oil, till it gets cooked but not soggy or browned. Keep it aside. Heat oil in the pan on high medium flame. Fry the onions, curry leaves, green chillies, asafoetida and then tomatoes. Finally add the coconut. Also some salt and tamarind. Tips for the recipe.

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lakshana-recipes | lakshana-recipes.blogspot.com Reviews

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Monday, February 23, 2015. Capsicum - 2 (finely chopped). Coconut - 2 handful. Curry leaves - few. Green chillies - 7 or adjust. Tamarind - very little (I used 1/2 tsp of tamarind paste). Asafoetida - 1/4 tsp. Fry the chopped capsicum with little oil, till it gets cooked but not soggy or browned. Keep it aside. Heat oil in the pan on high medium flame. Fry the onions, curry leaves, green chillies, asafoetida and then tomatoes. Finally add the coconut. Also some salt and tamarind. Tips for the recipe.

<META> KEYWORDS

1 lakshana recipes

2 recipe index

3 capsicum chutney

4 ingredients

5 onions 1

6 tomato 1

7 salt to taste

8 oil as required

9 method

10 posted by

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lakshana-recipes | lakshana-recipes.blogspot.com Reviews

https://lakshana-recipes.blogspot.com

Monday, February 23, 2015. Capsicum - 2 (finely chopped). Coconut - 2 handful. Curry leaves - few. Green chillies - 7 or adjust. Tamarind - very little (I used 1/2 tsp of tamarind paste). Asafoetida - 1/4 tsp. Fry the chopped capsicum with little oil, till it gets cooked but not soggy or browned. Keep it aside. Heat oil in the pan on high medium flame. Fry the onions, curry leaves, green chillies, asafoetida and then tomatoes. Finally add the coconut. Also some salt and tamarind. Tips for the recipe.

INTERNAL PAGES

lakshana-recipes.blogspot.com

1

lakshana-recipes: Bread and egg fry

http://lakshana-recipes.blogspot.com/2015/01/bread-and-egg-fry.html

Tuesday, January 20, 2015. Bread and egg fry. Bread slices - 4. Onions - 1-2 (sliced). Tomatoes - 2 (chopped). Curry leaves - few. Cumin seeds - 1/2 tsp. Sambhar or chilli powder - 1 tsp. Oil - 2 tbsp. Coriander leaves - few (chopped). Heat oil to the pan and add cumin. Then add curry leaves, onions and fry till it becomes translucent. Now add tomatoes and fry till it becomes mashy. Add salt and chilly powder. Fry for a minute and then add eggs. Mix well. Keep mixing till its done completely.

2

lakshana-recipes: September 2012

http://lakshana-recipes.blogspot.com/2012_09_01_archive.html

Thursday, September 20, 2012. Horse gram - 2-3 tbsps. Tamarind - small gooseberry size. Hing - a pinch. Garlic - 4 (crushed). Red chilli - 1(optional). Coriander - 1/2 tsp. Pepper corns - 1/4tsp. Coriander leaves - little. Green chillies - 3(adjust). Curry leaves - few. Boil horse gram with Group II ingredents. Allow it to cool and coarsly grind it with Group III ingredients. Add salt to it. Tips for the recipe. Wednesday, September 19, 2012. Beetroot - 1 small size (chopped into small pieces). If u need...

3

lakshana-recipes: Vendaikai kuzhambu (ladies finger curry)

http://lakshana-recipes.blogspot.com/2015/02/vendaikai-kuzhambu-ladies-finger-curry.html

Monday, February 23, 2015. Vendaikai kuzhambu (ladies finger curry). This is very simple kuzhambu yet delicious. This goes well with plain rice. Also can be served with idly and dosa. Ladies finger - 2 cups. Curry leaves - few. Tomatoes - 2 small or 1 big. Fenugreek seeds - a pinch. Coriander powder - 1 1/2 tbsp. Sambhar or chili powder - 1 tbsp. Mustard and urad dal - 1 tsp. Green and red chillies - 3-4 each. Coconut - 2/3 cup. Aniseeds - 1 tsp. Head oil to the pan and splutter mustard and urad dal.

4

lakshana-recipes: July 2014

http://lakshana-recipes.blogspot.com/2014_07_01_archive.html

Thursday, July 24, 2014. Onions - 1small size chopped. Coriander leaves - handful. Take a cup of sambhar and add 3-4 cups of water bring it to boil (add enough salt). Soak the vadas in it for 1 minute.(this makes the sambhar vada more soft). Now transfer the vadas into the hot sambhar and keep the sambhar on low flame for 10 minutes. Now switch off the flame and leave the vada in the sambhar, atleast for another 30 minutes. While serving, sprinkle some onions and coriander leaves. Tuesday, July 15, 2014.

5

lakshana-recipes: August 2014

http://lakshana-recipes.blogspot.com/2014_08_01_archive.html

Thursday, August 28, 2014. I was wondering whether adding tomatoes in beetroot chutney will taste good or not. But when i tasted such a chutney i agreed really its yummy. I got this recipe from my periamma and would like to share it with every one. Beetroot - 2 (finely chopped or shredded). Onions - 2 (equal to beetroot). Coconut - 2 handful. Curry leaves - few. Green chillies - 10. Urad dal - 1 - 2 tbsp. Asafoetida - 1/4 tsp. Microwave the chopped beetroot for 10 minutes. Fry the onions and then tomatoes.

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From the bottom of the heart). Friday, September 2, 2011. Tribute - A life well lived (1949-2010). It's a year today.September 2nd 2010 - A beautiful soul, a true fighter and a wonderful human being left the material world. This day my mom gave in to her battle against cancer after a year long fight. Her Childhood and Marriage. A lawyer by education, She decided to be a home maker till we grew up. Her Smile and Confidence. Her Patience and UnderStanding. She knew whaz cooking in my head. I was a brat...

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lakshana-recipes

Monday, February 23, 2015. Capsicum - 2 (finely chopped). Coconut - 2 handful. Curry leaves - few. Green chillies - 7 or adjust. Tamarind - very little (I used 1/2 tsp of tamarind paste). Asafoetida - 1/4 tsp. Fry the chopped capsicum with little oil, till it gets cooked but not soggy or browned. Keep it aside. Heat oil in the pan on high medium flame. Fry the onions, curry leaves, green chillies, asafoetida and then tomatoes. Finally add the coconut. Also some salt and tamarind. Tips for the recipe.

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