F

O
O
D

R
E
C
E
I
P
E
INGREDIENTS
Fresh Coriander - 1 bunch
Tomato - 1 no
Grated coconut - 50g
Green chillies - 3 nos
Tamarind - 10 g
Mustard - 1 tsp
Mustard - 1 tsp
Oil - to temper
Cirruy leaf - 1 sprig
Salt - to taste
METHOD:
- Wash fresh coriander leaves and pick the leaves from the stem.
- Cut the tomato into medium sized pieces.
- Add the other in gredients and grind it in the blender into a thick paste.
- Heat oil in a fry pan, add mustard seeds, urad dal and curry leaf.
- Add the ground paste and fry till the raw smell disappears. Check salt
- AIvuys use fresh IngredIenLs for beLLer quuIILy.
INGREDIENTS
Tender mangoes - 10 nos
Salt - to taste
Mustard seeds - 6 tsps
Red Chillies - 6
Turmeric powder - 1 tsp
Castor oil - 75 g
METHOD:
- Grind mustard seeds, crystalline salt, whole red chillies and turmeric
powder into a thick paste.
- Wash the tender mangoes, drain, and pour a tsp of castor oil and mix
over it. Then spread the ground paste on it. Check salt.
- For the next 2-3 days shake the mangoes well once every day. Store in
air tight containers.
- Very good accompaniment for curd rice.
INGREDIENTS
Paratha dough - Ijz Ig
CuuIIover - 150 gms
Green chilies - 2 nos
Crushed garlic - 5 gms
Ginger (grated) - 5 gms
Coriander leaves - 5 gms
Turmeric powder - 1 pinch
Salt - to taste
Oil - 100 gms
Garam masala - 1 tsp
METHOD:
- SrInIIe some suIL over choed cuuIIover. AfLer hve mInuLes, ress und
remove all excess water. Boil with turmeric and till just cooked.
- Mush Lhe cuuIIover. HeuL I Lbs. UII In u heuvy un. Add gInger, chIIII,
gurIIc und sLIr. Add corIunder, cuuIIover und oLher IngredIenL. MIx veII.
- SLuff Lhe cuuIIover mIxLure InLo Lhe uruLhu dough, seuI roerIy.
- Roll each paratha as per instructions in paratha recipe and cook
accordingly.
- Serve hot, with fresh thick curd, chutney or pickle.
TIPS:
- While cooking potatoes, Cut them into half and add a pinch of turmeric.
This makes the potatoes cook faster.
- Always boil vegetables in boiling salted water, use minimum water, just
enough to cover the vegetables.
Athiradi
Cooking
Maavadu (Tender Mango Pickle)
Cauliflower Paratha
Coriander Tomato Chuttney
Dr.Chef Damu
DID U KNOW?
TASMAC stands for Tamil Nadu State Marketing Corporation Ltd. and ranks third among
all State Level Pulic Enterprises (SLPE's) in the country with a turnover of Rs. 10,486 Cr.