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Green Bean Curry
Heat the ghee in a large saucepan or wok over medium heat. Add the mustard seeds and curry leaves.When the mustard seeds begin to pop, add the onion and fry until it is translucent and lightly browned – about three minutesNow add the green chillies, ginger, garlic, turmeric and chilli powder. Cook stirring constantly for about 2 minutes. Stir in the green beans, tomatoes and about a quarter cup of water. Cover and allow to simmer until the green beans are cooked through and tender to the bite. Throw in your grated coconut. Mix well and add salt and pepper to taste.
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Fruit Salad
Having a fruit salad is relief in these hot summers. Not only they are quick to prepare but also light for the stomach. Easy to digest as well as nutritious. So this summer make the best use of seasonal fruits that nature offers like mangoes, chickoos, berries etc.
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Apple Pickle
Remove the apple skin and cut it into small pieces. Combine sugar ,vinegar, cloves and cinnamon in a pot. Bring it to boil on high flame. Reduce the flame and add the applet pieces. Cook till the apples became tender and the mixture got thicker. Put off the flame, pour it into sterilized jar.
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