Kayal Samayal English

Ingredients Sea Crab – 1kg Tomato – 1/4kg    Bellary Onion – ¼ kg Chilli Powder – 5 spoon Garlic – 6 pods Green     Chilli - 2 Ginger – Small piece Coconut Powder – 4 spoon Curry Leaves – 1 Bunch Turmeric, Salt – As per Taste Corriander leaves – 1 Bunch Oil – 150 ml Method: *Remove the top hard part and the inside watery substance by halving the crab and clean them thoroughly. *Then in that crab add little chilli powder, turmeric powder, salt, mix them and keep aside. *In a Pan add oil, after oil is heat enough put the chopped garlic and peeled and thinly sliced ginger to it. Saute them till golden brown. *Along with this now add the green chilli, length wise cut bellary onions and saute them by covering with a lid till the color changes. *Later throw in those chopped tomatoes, cook them till mushy. *To it add required chilli powder,Salt,Curry leaves,Coconut milk/mix coconut powder with water. Mix them. *When you get the requir...

l Raw  rice flour  – 1cup Grated coconut – 3cup Cashew, Almond, Pista, raisins – As required cardamom powder – a pinch Salt – a pinch Sugar /Palm sugar – As required Method: *Mix raw rice flour, salt, some  water , knead to make a dough and set aside for 10 minutes. *Prepare round balls(lemon size) from the dough. *In a separate bowl mix cashew, almond, raisins, sugar, grated coconut and sugar. *Then pat each of the balls to flat round shape, in the  centre  of it tuck in the coconut mixture and fold the edges. *Arrange the  folded  dumplings in a idly pan and steam boil for 10 minutes. —Tasty and  healthy  folded nuts  dumpling  is ready.

Rice – 300gm Coconut milk  – 500ml Big Onion – Halfed Curd – 2Tbsp Ginger  – 1Tbsp Garlic – 1Tbsp Cinnamon  – Small piece Rambai  Leaf  – Half Cardomom – 3 Method: *Heat Ghee in a kadai,tip in cinnamon and cardomom,Saute them. *Add ginger garlic paste and fry till  raw  smell leaves. *Then add curd,rambai leaf,lengthwise chopped onions and fry them. *Pour the coconut milk and when it starts  boiling  add salt,rice and transfer these to a  rice cooker  and cook. *When the rice is cooked, Season it with cashew and raisins in ghee.

 I ngredients Lemon 10 Coarse Salt – As required Coconut Water – 1Glass Method: *Just slit the lemon into four parts, stuff the salt and press it tightly. *Likewise do for all the lemons and put them in a clean,dry tight glass/plastic container. *Everyday keep this container in the bright daylight sun for few hours and shake them well. *The  colour  of the lemon starts changing after three days and after this for each day while exposing to the sun add little coconut water and mix them. * In order  to prevent fungal formation avoid touching in fingers. *By following the same procedure for 15 days the lemon pieces changes to a golden soggy and syrupy texture. Tempering: *Remove the seeds and  separate  the pickle into pieces. *Heat 1/2 litre refined oil in kadai. Add mustard seeds and fenugrrek seeds,let them splutter.Now add crushed garlic and fry them.Switch off the flame. *After it gets cool down tip in  4Tbsp ...