Cow peas not skinned

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with / cup of coconut, cup of thick curds, cup of thin poha (soaked in little bit of water for minutes), cups of finely chopped magge / south indian cucumber (remove the outer skin and discard the inner seeds before chopping them fine), gms of jaggery. the batter should be smooth and thick enough, do not

mix the batter well. sometimes the rice settles at the bottom and the batter is thinner on top. so mixing well is necessary. heat a dosa tava / pan, when hot, lower the heat, spread a tsp of oil lightly greasing the pan, then pour ladle full of batter (about / cup) on the center of the tava / pan. do not...

http://gayathrifoodbytes.blogspot.com/2015/09/sweet-surnali-with-south-indian-cucumber.html

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one's & if med. size). fry on medium flame till well browned add a few curry leaves (again optional - i like curry leaves) and add in the ground paste fry for a minute then add cup of water, salt to taste and bring to a boil. check the consistency. if necessary add some more water. the curry should not

be very thick, it is a bit on thinner side. add in the cleaned & cut mackerel (raja) and bring to a boil. remove from fire. the fish hardly takes time to cook say about - minutes maximum that's all. do not overcook. leave for at least an hour or two before serving, this allows the curry and the fish...

http://gayathrifoodbytes.blogspot.com/2015/01/raja-panna-upkari-spicy-mackerel-curry.html

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https://www.harmonyhousefoods.com/Sea-Salt_c_147.html

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https://www.harmonyhousefoods.com/Yeast-Flakes_c_149.html

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