Recipe courtesy: foodiliciousnan RELATED RECIPES Carrot salad Lemonade Mango salad Melon tomato juice Cucumber mocktail Ingredients: Green grapes, a handful 1 - yellow capsicum (medium) 2 - cucumbers, medium 2 - tomato, medium Rock salt to taste (about 1/4 tsp) (less)

Grind everything coarsely with other ingredients and add salt. Season with mustard.

Adjust tanginess, sweetness and spice according to taste. Recipe and image: Dishes from My Kitchen RELATED RECIPES Tomato chutney Ridge gourd chutney Tomato Chutney Raw garlic chilli chutney Seb ki chutney Ingredients: 1 inch piece - ginger 2 tbsp - coconut, scraped Green chillies - 2-3 Jaggery - a little 1 tbsp - tamarind 1 tsp - mustard Salt and oil (less)

Off the flame, add salt, pepper and mix well. Cool it naturally.

Collect it in an air tight container. A salty nutritious dish is ready (less)

Off the flame, add salt, pepper and mix well. Cool it naturally.

Collect it in an air tight container. A salty nutritious dish is ready (less)

Hint: To skimp on calories instead of using 4 whole eggs you can use 8 egg whites. RELATED RECIPES Stuffed cheesy eggplants Eggless dry fruits cake Eggless brownie Khamang kakdi Spicy Guava Salad Ingredients: 4 - egg, boiled 1 tbsp - fat free mayonnaise 1 tbsp - cheese spread Salt and pepper to taste (less)

However, do not use the bajji variety. Wipe the chillies on a dry towel.

Do not wash the chillies. Slit each chilly with a knife from the stem to the end.

Keep the stem intact, so it looks like one chilly split in the middle. Take a bowl and put the chillies in them.

Add salt and sour curds. Mix thoroughly till each chilly is well coated with salt and curd.

You may do a slight taste test to see if there is enough salt. Do not overdo the salt.

In case you feel you have added too much salt, then you may balance it out by adding more curd, but this can be done only at this stage. Leave this mixture overnight.

Next day, take the chillies out and spread them on a plate. Keep the curd in which the chillies were soaked in a bowl.

Spread only the chillies out in a plate and dry them in the sun. (Preferably afternoons when it is really hot).

Leave them in the sun for a couple of hours. When taken indoors, mix them again in the curd that the chillies were mixed in.

Repeat the process for the next few days till it is thoroughly dried. This may take about four to five days to a week, depending on how well it dries in the sun.

Once done, you may store them in containers. Heat a little oil in a wok, fry 5-6 (or more if you like) chillies in oil any time you want a spicy, crunchy accompaniment with curd rice, sambar rice etc.

Note: Do not add water or any extra curd once you start the drying process. Use the same curd the chillies have been mixed in till it dries up.

RELATED RECIPES Hyderbadi Mirchi Ka Salan Lemon curd tarts Chickpeas Sundal Tenga manga patani sundal Karamani sundal Ingredients: 250 gms green chillies Half litre curd (preferably sour) 5-6 tsp of salt or to taste (less)

To make the coconut milk mixture, roast all the ingredients, except coconut milk, in a pan. Blend to a smooth paste.

Add coconut milk and set aside. Heat coconut oil in a pan and saute onions, ginger, green chillies and curry leaves.

Add coconut milk mixture, salt, turmeric and water and bring to a boil. Add fish fillets and simmer until done.

Serve hot with steamed rice. RELATED RECIPES Kadala curry with puttu Appams with mutton stew Malabar chemeen biryani Sprouts rice Fish fried rice with veggies Ingredients: 400 gms rawas fillets 1/4 tsp turmeric powder 1/4 tsp chilli powder Salt to taste juice of lemon For the coconut milk mixture: 1/2 tbsp.

raw rice 10 flakes garlic 1/2 tbsp grated ginger 2 green chillies, chopped 2 tsp coriander seeds 1 tsp peppercorns 1/2 tsp cumin seeds 100 ml coconut milk For the gravy: 2 tbsp coconut oil 2 onions, sliced 1 tsp grated ginger 1 green chilli, slit 1 sprig curry leaves Salt to taste 1/2 tsp turmeric powder Water as needed 1/2 tomato, sliced (less)

To make the coconut milk mixture, roast all the ingredients, except coconut milk, in a pan. Blend to a smooth paste.

Add coconut milk and set aside. Heat coconut oil in a pan and saute onions, ginger, green chillies and curry leaves.

Add coconut milk mixture, salt, turmeric and water and bring to a boil. Add fish fillets and simmer until done.

Serve hot with steamed rice. RELATED RECIPES Kadala curry with puttu Appams with mutton stew Malabar chemeen biryani Sprouts rice Fish fried rice with veggies Ingredients: 400 gms rawas fillets 1/4 tsp turmeric powder 1/4 tsp chilli powder Salt to taste juice of lemon For the coconut milk mixture: 1/2 tbsp.

raw rice 10 flakes garlic 1/2 tbsp grated ginger 2 green chillies, chopped 2 tsp coriander seeds 1 tsp peppercorns 1/2 tsp cumin seeds 100 ml coconut milk For the gravy: 2 tbsp coconut oil 2 onions, sliced 1 tsp grated ginger 1 green chilli, slit 1 sprig curry leaves Salt to taste 1/2 tsp turmeric powder Water as needed 1/2 tomato, sliced (less)

Add 1 tsp of cumin, 2 onions cut in large pieces and fry until onions turn pink. Add ginger garlic paste and green chillies fry for a little while.

Add chopped tomatoes and 5 cloves. Then add cinnamon stick, badam/cashew nuts, a little grated coconut.

Add salt, fry until tomatoes become soft. Cool the mixture and grind it with some coriander leaves.

Boil the mixture with the required amount of water to get curry consistency. Check salt.

Add a little sugar for taste. While serving, add fried koftas and garnish with chopped coriander leaves.

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