SIMPLE VEGETARIAN LUNCH MENU 1 (TAMIL COMMENTARY)

BRINJAL RECIPE:

3 BRINJAL
SALT
CURRY LEAVES
1 ONION
3 GREEN CHILIE
1/2 LEMON
1/2 CUP MILK8COCONUT/COW MILK)
OIL TO FRY
1/4 TSP TURMERIC POWDER

DHAL CURRY:

1/2 CUP MYSOOR DAL
SALT
1/4 TURMERIC POWDER
1/4 CUP MILK
1 TSP MUSTARD SEEDS
1 TSP FENNEL SEEDS
2 TSP OIL
CURRYLEAVES
3-4 RED DRIED CHILLI
2 CARROTS

POTATO RECIPE:

3 POTATOES
2 TSP OIL
2 TSP FENNEL POWDER
1 TSP MUSTARD SEEDS
1 TSP FENNEL SEEDS
11/2 TSP CHILIE FLAKES
SALT
CURRY LEAVES
1 ONION

BROCOLI RECIPE:

1 BROCOLI
SALT
1 ONION
2 GREEN CHILIES
1 TSP OIL
1/4 CUP FRESH COCONUT
SALT
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