MARYBRITTOSKITCHEN.BLOGSPOT.COM

Mary's Kitchen

Thursday, October 6, 2011. Cabbage - 1/4 Kg (Finely Chopped). Ginger - 1 Small Piece (Chopped). Onion - 1 (Large - Finely Chopped). Grated Coconut - 2 tbsp. Dry Red Chillies - 2. Mustard Seeds - 1/2 tsp. Urad Dal - 2 tsp. Curry Leaves - Few. Salt - To Taste. Oil - 3 tbsp. Finely chop the cabbage and boil it in enough water with a small piece of. Chopped ginger until they are tender but not mushy.Then drain the water. Out completely.Add enough salt to the cooked cabbage and set it aside. Moong Dal - 1 Cup.

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Thursday, October 6, 2011. Cabbage - 1/4 Kg (Finely Chopped). Ginger - 1 Small Piece (Chopped). Onion - 1 (Large - Finely Chopped). Grated Coconut - 2 tbsp. Dry Red Chillies - 2. Mustard Seeds - 1/2 tsp. Urad Dal - 2 tsp. Curry Leaves - Few. Salt - To Taste. Oil - 3 tbsp. Finely chop the cabbage and boil it in enough water with a small piece of. Chopped ginger until they are tender but not mushy.Then drain the water. Out completely.Add enough salt to the cooked cabbage and set it aside. Moong Dal - 1 Cup.

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1 mary's kitchen

2 cabbage poriyal

3 ingredients

4 method

5 splutter

6 posted by

7 mary britto

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Mary's Kitchen | marybrittoskitchen.blogspot.com Reviews

https://marybrittoskitchen.blogspot.com

Thursday, October 6, 2011. Cabbage - 1/4 Kg (Finely Chopped). Ginger - 1 Small Piece (Chopped). Onion - 1 (Large - Finely Chopped). Grated Coconut - 2 tbsp. Dry Red Chillies - 2. Mustard Seeds - 1/2 tsp. Urad Dal - 2 tsp. Curry Leaves - Few. Salt - To Taste. Oil - 3 tbsp. Finely chop the cabbage and boil it in enough water with a small piece of. Chopped ginger until they are tender but not mushy.Then drain the water. Out completely.Add enough salt to the cooked cabbage and set it aside. Moong Dal - 1 Cup.

INTERNAL PAGES

marybrittoskitchen.blogspot.com

1

Mary's Kitchen: Cucumber Kootu

http://marybrittoskitchen.blogspot.com/2011/10/cucumber-kootu.html

Thursday, October 6, 2011. Bored with cucumber salads,cucumber soups and cucumber raita.Try something. Cucumber kootu.This kootu is simple and easy to make and tastes very. Are cooling to the body.This wonderful,low calorie vegetable. Has more nutrients to offer. Than just water and electrolytes. Recipe For Cucumber Kootu :. Cucumbers - 3 (Medium). Moong Dal - 1 Cup. Grated Coconut - 4 tsp. Cumin Seeds/Jeera - 1 tsp. Dry Red Chilli - 1. Curry Leaves - Few. Mustard Seeds - 1/2 tsp. Urad Dal - 1/2 tsp.

2

Mary's Kitchen: February 2011

http://marybrittoskitchen.blogspot.com/2011_02_01_archive.html

Monday, February 28, 2011. Chinese Vegetable Fried Rice - Indian Style (My Own Version). Cooked Basmati Rice - 2 Cups. Mixed Veggies - Carrots,Beans,Shredded Cabbage,Frozen Green Peas,. Green Bellpeppers,Spring onions - 1 Cup. White/Yellow Onion - 1 (Medium Size - Finely Chopped). Black Pepper Powder - 1 to 2 tsp. Tomato Green Chilli Sauce/Hot Sauce - 1 tsp. Soya Sauce - 1/2 tsp. Cilantro/Coriander Leaves - For Garnishing. Scrambled Eggs - 3 (Optional). Salt - According To Taste. Oil - 2 to 3 tbsp. Heat ...

3

Mary's Kitchen: Vatha Kulumbu

http://marybrittoskitchen.blogspot.com/2011/10/vatha-kulumbu.html

Thursday, October 6, 2011. Sambar/Pearl Onions - 1 Cup. Mustard Seeds - 1/4 tsp. Fenugreek/Methi Seeds - 1/2 tsp. Dry Red Chillies - 2. Tamarind - 50 Gms. Sambar Powder - 2 tsp. Powdered Jaggery/Brown Sugar - 1 tsp. Curry Leaves - Few. Salt - To Taste. Sesame/Gingelly Oil - As Required. Soak 50 gms of tamarind in lukewarm water for 30 mins.Then extract. Juice from the soaked tamarind and keep it aside. Soak the sambar/pearl onions in water for 15 mins.Then peel the skin. Till a nice aroma emits.

4

Mary's Kitchen: April 2011

http://marybrittoskitchen.blogspot.com/2011_04_01_archive.html

Saturday, April 16, 2011. Finger millet (Ragi,is an. Important staple food in the eastern and central Africa. Well as some parts of India (Majumder. Rich in protein,iron,calcium,phosphorus,. Vitamin content.The calcium content is higher than all. Content is said to be highest among all. The food grains.Ragi has best quality protein. The presence of essential amino acids,vitamin A,vitamin. Its a good source of diet for growing children,expecting. Women's, old age people and. Slowly digestible.Hence it.

5

Mary's Kitchen: August 2011

http://marybrittoskitchen.blogspot.com/2011_08_01_archive.html

Tuesday, August 30, 2011. Vegetable Quesadillas - Indian Verison. Is a flour or corn tortilla. Filled with a savory mixture containing cheese. And other ingredients,then folded in half to form a half-moon shape.It is a dish that. The word quesadilla derives from the Spanish word queso,. Meaning cheese.In El Salvador,a quesadilla is a completely different dish.Contrary. To Mexican quesadillas,these are more like cake than like bread,made primarily. Recipe For Vegetable Quesadillas - Indian Verison :.

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Mary's Kitchen

Thursday, October 6, 2011. Cabbage - 1/4 Kg (Finely Chopped). Ginger - 1 Small Piece (Chopped). Onion - 1 (Large - Finely Chopped). Grated Coconut - 2 tbsp. Dry Red Chillies - 2. Mustard Seeds - 1/2 tsp. Urad Dal - 2 tsp. Curry Leaves - Few. Salt - To Taste. Oil - 3 tbsp. Finely chop the cabbage and boil it in enough water with a small piece of. Chopped ginger until they are tender but not mushy.Then drain the water. Out completely.Add enough salt to the cooked cabbage and set it aside. Moong Dal - 1 Cup.

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