Saturday, January 2, 2010


1.hesaru belle-1/2 cup or red chilles -3 to 4
3.haldi-1/2 tsp
5.jeerige-1 tsp
6.oil 2 tsp,
7.fresh grated coconut-2 tblsp
8.nimbu rasa-1 tblsp
9.vegetables-single or mixed
◦semae badane
◦herae kayi
◦kumbala kayi
◦sorae kayi
1.keep belle in cooker with very little water a separete container keep vegetable with little water boil both
3.keep both in cooker
4.heat oil in a kadai add sasivae,jeerigae and chilles
5.add haldi, boiled belle & vegetables
6.add salt, sugar boil
7.add coconut, nimbu rasa & curry leaves boil well
towve should not be kept outside (room temp)for a long time as it will stale fast

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