Ghee Mysore Pak Recipe / Mysore Pak Recipe / Sri Krishna Sweets Mysore Pak / Krishna Sweets Style Mysorepak / Soft Mysore Pak Recipe

Ghee Mysore Pak

Ingredients

Besan - 1 cup

Sugar - 1 cup

Water - 1/2 cup

Ghee - 1 cup

Oil - 1/2 cup

( use refined oil , i used peanut oil)

Method

Grease an aluminum square tray with ghee and keep it aside.

Warm ghee and oil together remove 1/2 cup ghee/oil mixture separately to add later. To this add the besan and whisk well to get a smooth lump free mixture.

Dissolve sugar and water in a non stick pan cook till the syrup reaches to an one string consistency. this will not take too long.

Lower the flame and add the besan /ghee mixture and keep mixing vigorously till combined. Once the mixture is getting to thicken add the remaining 1/2 cup ghee mixture and in medium low flame keep mixing till the mixture has started to come together like a soft ball, started to leave the sides of the pan and raw smell of the besan has completely disappeared.

Make sure the whole process is cooked in medium low flame otherwise your mysore pak will taste raw..

Immediately switch off the stove and mix the mysore pak for couple more minutes to get a glossy finish and then pour into the greased tray.

Pat the tray to even the top and wait for 30 minutes. Loosen the sides with a knife and invert the tray. While still warm cut into desired pieces and enjoy.

Courtesy: yummytummyaarthi

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Kolkata Fish Fry Recipe / Bengali Style Fish Fry / A Kolkata Street Food / Bengali Style Crispy Fish Cutlet / Fish Fry Kolkata Style

Kolkata Fish Fry

Ingredients ground to a thick paste

Chopped onions - a handful

Mint and coriander leaves together a handful

Green chillies - 8

( add according to your taste)

Ginger and garlic paste - 1 tsp

( Add all above ingredients into a mixi jar and grind to a thick paste. Do not add any water while grinding)

Other ingredients

Fish fillets - 4 ( cut into medium size pieces)

Salt and pepper powder to taste

Lemon juice from 1/2 of a lemon

Bread crumbs - as needed

Beaten egg - 1

Oil to shallow fry

Method

Take a wide plate massage the fish with salt ,pepper powder and lemon juice, rest for 10 minutes.
Add the ground paste to the fish and coat both sides well and marinate for 30 minutes.

Dip each masala coated fish into the beaten egg and roll them into the bread crumbs.

Make sure the fish is coated all sides with the bread crumbs. Repeat the process again, rest the coated fish for 10 minutes.

Heat oil in a pan and gently drop the fish and shallow or deep fry in medium high flame till light golden brown and crisp on all sides. Place the fish on a kitchen tissue to get rid of excess oil.

Enjoy hot.

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Bungalow Paniyaram Recipe / Kara Paniyaram Recipe

Bungalow Paniyaram

Ingredients

Idli rice - 1 cup

( do not use any other variety rice)

Thur dal - 1/2 cup (minus 1/2 tbsp)

Red chilies - 8

( add according to your taste)

Salt to taste

Hing - 1/4 tsp

Chopped onion - 1/4 cup

Chopped curry and coriander leaves - 2 tbsp

Oil to fry paniyaram as needed.

Method

Wash and soak rice, red chilies and thur dal together for 3 to 4 hrs, then grind to a coarse semi-thick batter. Do not grind to a smooth batter the paniyaram will absorb more oil while frying.

Transfer to a bowl and add all other ingredients mentioned above and mix well.

As I don't have the traditional Bungalow paniyaram pan today I am using a kuzhi paniyaram pan or use a kadai pour oil and shallow fry.

Heat the paniyaram pan add oil into the holes, pour a ladle of batter, and make sure the paniyaram is soaked into the oil. Fry till both sides are crisp and light brown, remove from the pan and enjoy hot as a tea time snack.

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Egg Fry Recipe / Kara Muttai Recipe / Egg Roast Recipe / Kaara Muttai Recipe / Spicy Egg Roast

Kaara Muttai

Ingredients

Boiled eggs cut into half - 4

Salt to taste

Red chilly powder - 1 tsp

Turmeric powder - 1/8 tsp

Chopped onions - a handful

Crushed garlic - 6

Curry leaves few

Coconut oil - 6 tsp

Mustard - 1/2 tsp

Method

Heat oil in a pan temper it with mustard seeds. Add the onions, few curry leaves and crushed garlic saute till light brown.

Add the red chilly powder,salt and turmeric powder, mix well, lower the flame and arrange the cut eggs on top of the masala ( cut side facing down).

Cover with a lid and in low flame cook both sides till light golden brown and well roasted.

Switch off the flame and garnish with curry leaves and serve as a side dish for rice.

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Moru Curry / Kerala Style Moru Kachiyathu / Seasoned Butter Milk / Moru Kachiyathu

Moru Curry

Tempering ingredients

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/8 tsp

Red chillies - 2

Other Ingredients

Thick curd whisked well - 2 & 1/2 cups

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/4 tsp

Curry leaves few

Crushed garlic - 4

Crushed ginger - 1 tsp

Chopped green chillies - 3

Chopped onions - a handful

Method

Heat oil in a pan temper it with the above ingredients.

Add the onions, curry leaves, crushed garlic, ginger, green chillies and saute till the onions are brown.

Reduce the flame add the salt, turmeric powder and red chilly powder saute till the raw smell has disappeared. Pour the whisked curd and mix it well till combined.

Do not boil and switch off the stove, garnish with curry leaves and serve with plain rice.

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Banana Buns Recipe / Mangalore Buns Recipe / Indian Fried Banana Buns / Puffed Banana Pooris / Banana Puris / Fried Banana Puri / Mangalore Bun Recipe

Mangalore Buns

Ingredients

Maida / All purpose flour - 1 cup + 3 tbsp

Over ripe bananas - 2

Curd - 1/4 cup

Sugar - 1 tbsp

Cooking soda - 1/2 tsp

Jeera - 1 tsp 

Salt - 1/8 tsp

Oil to deep fry

Method

Take a bowl add the banana, sugar, cooking soda, salt mash to form a lump-free puree using your fingers. Do not beat it with any blender use only hands. Add the curd and jeera, mix well till combined.

Now add the maida and gently fold to form a semi-sticky dough.do not make a tight dough.

Usually, the dough is sticky, rubbery, and a bit messy to handle.

Cover and rest for 8 hours, next take divide the dough into small equal size balls, dust the surface well with flour to handle the sticky dough better.

Gently using a rolling pin roll out to a thick disc do not roll it too thin. The thickness should to a bit thicker than regular pooris.

Heat oil in a Kadai when hot gently slide the poori into the hot oil in the medium-high flame gently press the pooris to puff up.

Deep fry till light golden brown on both sides and remove from oil.

Best served with thin coconut chutney as a tea-time snack.

Note:

a) Make sure the bananas are very ripe and squashy.

b) These buns are usually made with maida but some make it with whole wheat flour.

c) The dough should be slightly sticky do not knead hard like a chapathi dough. Adjust the flour measurement accordingly.

d) Minimum of 8 hours or overnight fermentation is needed to get the best result.

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Dosa Bread Toast / Bread Dosa Toast Recipe / Spicy French Toast Using Dosa Batter / Dosa Toast - A Quick Breakfast Recipe

Dosa Bread Toast

Ingredients

Dosa batter - 1 cup

Rava/Semolina - 1 tsp (heaped)

Bread slices - 4

( today I use whole wheat bread)

Water as needed to dilute

Chopped onion - a handful

Chopped green chillies - 2

Chopped coriander leaves - 2 tsp

Finely chopped or grated vegetables of your choice  as needed

( I used carrots, cabbage and red capsicum)

Salt as needed

Idli podi to sprinkle on top ( optional)

Oil as needed to fry the bread

Method

Take a wide bowl add all the above ingredients except bread and oil. Pour water to dilute the batter, do not make the batter too thin.Cover and rest for 2 to 3 minutes.

Heat a tawa dip each bread slice into the batter and coat them well with the vegetables and toast on both sides with little oil till cooked crisp and light brown.

Sprinkle some Idli podi on top and serve hot.

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Oil Free Spicy Chicken Roast Recipe / Chicken Fry Without Oil / Oil Free Chicken Fry - Oil Free Recipes

Oil-Free Chicken Fry

Ingredients

Chicken drumsticks - 4 large pieces

( remove the skin and make few cuts on the chicken using a knife)

Salt to taste

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1 tsp

Chopped curry leaves  and coriander leaves few

Ginger and Garlic paste - 1 tsp

Sliced onions - 1/2

Slit green chillies - 6

Thick coconut milk - 1 cup

( I used the tinned coconut milk, fresh coconut milk will taste even more better)

Method

Take a wide bowl add all the above ingredients and mix well till the chicken pieces are well coated. Cover it with a lid and rest this mixture for 30 minutes.

Take a kadai add the marinated chicken along with the masala, in low flame cover and cook the chicken till well roasted turning in intervals for all sides to cook well.

Make sure the whole process is in low flame.

Fry till the raw smell has disappeared and the chicken is roasted well. This chicken is cooking in the coconut milk and they leave the oil for the chicken to cook.

Lastly garnish with few curry and coriander leaves and serve as a side dish for rice or roti.

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Egg Drop Biscuit Recipe / Coin Biscuit / Mutta Biscuit / Kerala Mutta Biscuits / Bean Biscuits / Bakery Style Egg Drop Biscuits

Mutta Biscuit

Ingredients

Maida / All purpose flour - 3/4 cup

Sugar - 1/4 cup

( sweetness was perfect for us  if you need more sweet then add 1 tbsp extra sugar that will be sufficient)

Butter - 2 tbsp at room temperature

Eggs - 2

Vanilla essence - 1/2 tsp

Turmeric powder - little less than 1/4 tsp

Baking powder - 1/2 tsp

Method

Sieve maida and baking powder together,keep it aside.

Add eggs, essence, sugar, butter, and turmeric powder in a mixi jar and blend till combined.

Pour the mixture into the dry ingredients and gently mix.The batter should not be runny otherwise add 1 or 2 tsps extra flour.

Fill this mixture into a piping bag or ziplock bag, cut the end with a scissor to make a small hole.

Line a baking tray with a baking sheet and pipe out the mixture into a small coin, once baked they will expand.

Bake these at 350 deg.f for 10 minutes or until they change colour to light brown on the edges. 

Do not cook more than 10 minutes they will burn, once cooled they will become crisp.

Enjoy!

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Sun Dried Tomatoes Recipe / Homemade Sun-Dried Tomatoes / Sun Dried Tomato Recipe /How to Make Sun-Dried Tomatoes at Home

Sun Dried Tomatoes

Ingredients

Cherry tomatoes - 6 cups cut into half

( I used the tomatoes grown in my garden, you can also use roma or grape tomatoes)

Salt to taste

Dry Rosemary or any herb of your choice - 1 tsp

Olive oil as needed to cover the tomatoes

Peeled garlic - 6

Method

Line a tray with baking sheet arrange the tomatoes cut side facing up, sun dry these tomatoes for 2 days till they are dry and shrunk.

Take a clean bottle add the dried tomatoes into the bottle add salt,herbs,garlic and pour olive oil till they cover the tomatoes.

Close it with a lid and keep it in fridge.

You can use these tomatoes as a topping for pasta / salad or as a filling for your sandwich.

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Ragi Appam Recipe / Finger Millet Appam Recipe / Ragi Appam With Yeast / Ragi AApam / Millets Recipes

Ragi Appam

Ingredients

Ragi flour  / Finger millet flour- 1 cup

Water - around 1 & 1/2 cups add more if needed

Cooked rice - 1/2 cup ( remove 1 tbsp of rice out )

Grated coconut - 1/2 cup

Salt to taste

Sugar - 1/2 tsp

Dry yeast - 1/2 tsp

Method

Take a mixi jar / blender add the cooked rice coconut, ragi flour and little water grind to a smooth batter.

Transfer to a bowl add salt, remaining water, sugar and yeast mix well and rest to ferment for 4 hours or till batter rises.

The batter must not be too thick or too thin add water accordingly.

Heat a tawa smear some oil pour a big ladle of batter and gently swirl to spread. The appam should be semi thick do not spread till very thin.

Cover with a lid and cook till done, do not flip and cook the other side.

Remove to a plate and enjoy with any spicy gravy.

For more Millet recipes click HERE

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Mutta Surka / Pan Fried Rice and Egg Snack / Malabar Mutta Surka / Easy Kerala Breakfast Recipe / Malabar Rice Puri / Fried Malabar Appams / Mutta Surka Without Egg

Mutta Surka Without Egg

Yields: 8

Ingredients

Raw rice or Basmathi rice or Jeeraga samba rice - 1 & 1/2 cups

( I used jeeraga samba rice today)

Cooked rice - 1/2 cup

Salt to taste

Oil to deep fry

Method

Wash and soak rice in water for 6 hours. Grind along with the cooked rice to a smooth semi thick batter.

Batter should not be too thick like Idli batter or too thin like Dosa batter add salt and mix.

No need to ferment the batter.

Heat oil in a Kadai while hot pour a ladle of batter in the middle and leave, wait till the batter rise and puff up to the top, then gently flip the other side and cook for a minute and remove from oil.

Do not fry till colour changes. Best served hot with any spicy gravy.

Mutta Surka With Egg

If adding egg then mix 1 beaten egg to the above batter and make the Mutta Surka.

Note:

a) Make sure oil is hot otherwise they will not rise or puff up and may consume more oil.

b) Some adding a pinch of baking soda it's optional.

c) Batter must be a semi thick smooth batter.

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Bitter gourd Raita / Pavakkai Pachadi / Pavakkai Raita

Pavakkai Raita

Ingredients for tempering

Oil - 2 tsp

Mustard - 1/4 tsp

Urad and Channa dal - together - 1/2 tsp

Jeera - 1/8 tsp

Curry leaves few

Hing - a pinch

Red chillies - 1

Other ingredients

Beaten curd - 1 cup

Dried pavakkai vathal - a handful

Chopped coriander leaves for garnish

Salt add only if needed as vathal already has salt

Method

Heat oil in a pan and temper it with above ingredients.Add the dried vathal and saute till crisp and slight brown.Cool this mixture and pour it in the beaten curd.

Mix well and garnish with coriander leaves and serve after 30 minutes as the vathal needs to soak a bit in the curd.

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Pavakkai Vathal / Bittergourd Vathal / Sun Dried Pavakai Vathal

 

Pavakkai Vathal

Ingredients

Bitter gourd / Pavakkai - 10 long size

(Trim the ends and cut into semi thick slices along with the seeds)

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1 tsp

Method

Take a wide plate add the cut bitter gourd, salt, turmeric powder and red chilly powder,mix well and cover it with a lid and rest it for 6 hours.

Gently squeeze out excess water from the vegetable and spread it on a tray.

Sun dry till crisp and store it in an air tight container.

When needed just fry the vathal in oil and eat it as a side dish or add it to karakulambhu.

This is very handy in your pantry if you don't have fresh pavakkai you can relplace this dried vathal.

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Air Fryer Fish / Fish Fry Using Air Fryer / An air fryer fried fish recipe

Fish Fry In Air Fryer

Ingredients for marination

Pepper powder -1 tbsp
Red chilly powder -1 tsp
Salt to taste
Turmeric powder-1/4 tsp
Coriander powder-1/2 tsp
Methi powder - 1/8 tsp
Ginger & Garlic paste-1tsp
Lime juice -1tsp
Curd - 1 tsp
Golden Pompano Fish  - 2 cut into slices
Coconut oil - 1 tbsp

Method

Take a wide plate add all the above mentioned ingredients and mix.

Apply the mixture on both sides of the fish slices and rest it for 10 minutes.

Pre.heat the Gourmia air fryer with seafood mode ( 10 minutes at 375 deg ),grease the base plate with coconut oil.

Apply some oil on both sides of the fish and cook till done, flip half way through at 5 minutes.

Each air fryer is different so temperature and cooking time may vary.

Squeeze some lemon juice on top and enjoy!

Pepper Idiyappam / Milagu Idiappam / Milagu Idiappam / Pepper Sevai Recipe / Milagu Sevai Recipe

Milagu Idiyappam

Ingredients

Cooked Idiyappam - 2 cups

Pepper powder - 1 & 1/2 tsp

Curry leaves few for garnish

Salt to taste

Tempering ingredients

Ghee - 3 tsp

Mustard seeds - 1/2 tsp

Channa dal - 1 tsp

Urad dal - 1 tsp

Jeera - 1/4 tsp

Chopped cashew nuts - 6

Hing - a generous pinch

Chopped onions - 1 tbsp

Curry leaves few

Method

Heat ghee in a pan add the tempering ingredients and saute till onions are light brown.

Reduce the flame add the pepper powder, salt and cooked idiyappam gently toss till well combined

Switch off the stove add curry leaves and serve hot!

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Idiyappam Omelette / Egg Omelet Idiappam / Muttai Omelet Idiappam / Egg String Hoppers Omelet Recipe

Idiyappam Omelet

Ingredients

Cooked Idiyappam - 3 cups

Beaten eggs - 4

Chopped green chilies - 4

Chopped coriander and curry leaves - 2 tbsp

Chopped onions - 1/4 cup

Chopped ginger - 1/2 tsp

Turmeric powder - 1/4 tsp

Garam masala - 1/2 tsp

Salt and pepper powder to taste

Oil as needed to cook the omelet

Method

Take a bowl add all the above ingredients and mix.

Heat an iron skillet pour 1/4 tsp of oil, pour a ladle of the mixture and spread to the thickness you want.

Once the base is slight brown flip the other side and cook till done.

If you want a crispy texture pour little more oil around the omelet and cook in medium low flame.

Enjoy hot!

Tofu Tikka Manchurian / Tofu Manchurian - Tofu Recipes

Tofu Tikka Manchurian

Ingredients for marination

Oil - 2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Kashmiri red chilly powder - 1 tsp
Jeera powder - 3/4 tsp
Crushed dry mint leaves - a generous pinch
Chaat masala - 1/2 tsp
Ginger & Garlic paste - 1 tsp
Thick curd - 2 tbsp
Black salt - 1/8 tsp
Besan - 1 tsp
Firm tofu cubes - 12 large pieces
(adjust spices according to your taste)

Other ingredients

Coloured Capsicum cut into cubes - 1 cup

Onions cut into cubes - 1/2 cup

( Brush 1 tsp of oil to onions and capsicum, air fry them at 400 deg. for 4 minutes and keep it aside)

Method

Press the Tofu slightly to squeeze out water, pat dry the tofu cubes well to remove extra moisture.
Take a bowl add all the ingredients mentioned under marinate, add the tofu cubes.
Gently mix till all cubes are well coated with the masala. Leave it to rest for at least 30 minutes.
Pre heat Gourmia air fryer at 400 deg. for 8 minutes, arrange the tofu pieces brush the top with oil and the air fry inner plate.
Each oven is different so time can vary. Watch it carefully so you don't end up burning.
Turn in between and cook the other side too. Once its light brown on top remove.

Sauce for Manchurian

Soy sauce - 2 tbsp

Tomato ketchup - 1/4 cup
Red chilly sauce - 2 tbsp
Vinegar - 1 tsp
Salt to taste
Sugar - 1/4 tsp
Ginger and garlic paste - 1/2 tsp
( or chopped ginger and garlic pieces)
Oil - 2 tsp
Chopped spring onions for garnish.

Method

Heat oil in a pan add the ginger and garlic paste and saute till nice arroma comes out.

Add the sauces, sugar and salt mix till well combined. Add the capsicum and tofu gently toss till combined and switch off the stove.
Garnish with spring onions and serve as a starter or side dish for fried rice.

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Dosakaya Gongura Pachadi Recipe / Yellow Cucumber Gongura Chutney / Andhra Pachadi Recipes

Dosakaya Gongura Pachadi

Ingredients
Oil - 2 tsp
Mustard - 1/4 tsp
Fenugreek seeds - 5
Jeera - 1 tsp
Coriander seeds - 1/2 tsp
Urad dal & Channa dal - each 1 & 1/2 tsp
Red chilies - 6
Tamarind - a very small piece
Turmeric powder
Salt to taste
Jaggery - 1/4 tsp
Dosakaya - 2 small chopped
Gongura leaves - a handful
Tomato - 1 small
Garlic - 4
Method
Heat oil in a pan add mustard,dals,red chillies,methi,jeera,coriander seeds and tamarind, fry till light brown, remove it and keep it aside.
In the same pan add few drops of oil and add dosakaya,tomato,garlic,gongura,salt and turmeric powder.fry till they are soft.
Cool everything take a blender/mixi jar add the fried tempering ingredients, jaggery and the dosakaya, gongura mixture grind it to a smooth chutney add very little water if needed.
Mix it with hot rice and enjoy!

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Tawa Paneer Recipe / Paneer Tawa Masala Recipe / Paneer Tawa Fry - Paneer Recipes

Tawa Paneer

Ingredients for marination

Paneer cubes - 2 cups

Salt to taste

Turmeric powder - 1/4 tsp

Red chilly powder - 1/2 tsp

Garam masala - 1 tsp

Thick curd - 1 tbsp

( Mix all ingredients together and rest them for 10 minutes)

Other ingredients

Finely chopped onions - 1/2 cup

Finely chopped green capsicum - 1/4 cup

Chopped tomato - 1 medium size

Chopped green chilies - 2

Chopped coriander leaves for garnish

Red chilly powder - 1/2 tsp

Coriander powder - 1/6 tsp

Salt to taste

Chaat masala - 3/4 tsp

Jeera powder - 1/8 tsp

Crushed Kasturi methi - 1 tsp

Oil - 1 tbsp.

Method

Heat oil in a tawa add the onions, green chilies and capsicum sauté till onions are transparent.

Add the tomatoes and sauté till soft do not cook till mashed.

Add all the dry masala powders except chaat masala and sauté for few more minutes and then add the marinated paneer pieces.

Sauté in medium flame till all sides are coated with the masala and raw smell has disappeared.

Lastly add the crushed Kasturi methi, chaat masala and coriander leaves mix and switch off the stove.

Serve as an appetizer or as a side dish.

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Nuchinunde Recipe / Steamed Lentil Recipe / Nucchina Unde Recipe / Steamed Toor Dal Dumplings / Karnataka Special Nucchina Unde Recipe

Nuchinunde

Yields: 8

Ingredients for grinding

Thoor dal - 1/2 cup

Channa dal - 1/2 cup

Green chillies - 6

Ginger - a small piece

Method

Soak both the dals together for 4 hours, drain out the water and add it to a mixi jar. Add green chilies, ginger and grind to a coarse tight mixture. Do not add water while grinding.

Other ingredients

Chopped dill leaves - a handful

( I used methi leaves today)

Chopped coriander leaves - a handful

Chopped curry leaves few

Grated coconut - 1/2 cup

Salt to taste

Turmeric powder - 1/2 tsp

Jeera - 1/2 tsp

Hing - a generous pinch

Method

Take a bowl add the ground dal mixture and all above ingredients and mix. Divide the portion into equal size balls, shape it out to an oval shape.

Grease the idli plates and steam them for 5 minutes or till cooked.

Serve hot with ghee and coconut chutney.

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Samba Sadham Recipe / Pepper And Cumin Rice Recipe / Milagu Jeeraga Sadam / Chidambaram Samba Sadam

Samba Sadam

Ingredients

Whole pepper - 1 & 1/2 tsp (crushed)

Jeera / Cumin - 1 tsp ( crushed)

Curry leaves few

Chopped cashew nuts - 6

Ghee - 2 tbsp

Cooked rice - 2 cups

Salt to taste

Method

Heat ghee in a pan add cashew nuts and fry till light brown add the crushed pepper, cumin, salt and curry leaves and switch off the stove.

Add the cooked rice and gently mix till well combined.

Enjoy!

Kakarakaya Podi / Bitter Gourd Podi / Andhra Style Bitter Gourd Podi

Kakarakaya Podi

Ingredients

Bitter gourd / Kakarakaya - 4 medium size

( wash and cut them into thin circles)

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 2 tsp ( heaped)

( or add according to the spice level you want)

Jeera - 1 & 1/2 tsp

Putnala pappu / Fried gram dal - 1/2 cup

Dry coconut / Kopra - 1/4 cup

Garlic with skin - 6

Sugar - 1 tsp

Oil - to fry the bitter gourd ( approximately 4 tbsp.)

Method

Take a plate add the sliced bitter gourd little salt and turmeric powder, mix well and leave it overnight.

Next day squeeze out excess water from the bitter gourd and dry it in sun till dry and crisp.

Take a mixi jar add the remaining ingredients and grind to a fine dry powder, keep it aside.

Heat oil in a pan and fry the bitter gourd till light brown on all sides, do not over fry and burn. Switch off the stove and remove to a plate. Once cool slightly crush using your fingers this step is optional.

In the same hot oil add the ground powder and saute ( do not switch on the stove).

Add the fried kakarakaya and mix till combined. Store it in fridge for better shelf life.

Take 1 or 2 tsp. of the podi mix with hot rice and enjoy!

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