Wednesday, 18 October 2017

RICE KARO/ RICE KHARA KADDI

I just made this savory with rice powder and chana powder that is besan. It has become so crisp and very tasty too. Normally this is made of besan only, I just twisted the ingredients. You can prepare this without spending much time on it. And a right Diwali savory  for your guests.

RICE KARO /RICE KHARAKADDI

WHAT YOU NEED:


Rice powder - 1 1/2 cup

Chana powder/ Besan - 1 cup

Red chilli powder - 3/4 tsp

Salt - to taste

Butter - 3-4 tsp

Warm oil - 1 tbsp

Asafoetida - little

Cumin seeds - 1 tsp

Ajwain seeds - 1 tsp

Water - to make dough
RICE KARO


HOW TO MAKE:
In a big bowl add rice, chana powder, red chilli powder, cumin seeds, ajwain seeds, asafoetida, butter, oil and salt mix well.

Add little by little water and mix again. And form a soft dough.

Take a chakli maker with a little big holes. Fill some of the dough.

Heat a kadahi with enough oil in it.

When the oil is hot press the chakli maker directly in the oil, and turn spiral way to make one round.

Reduce the heat and fry till it is crisp and change to color to brown.

Remove when it is done to a plate.

Store Rice Karo when it comes to the room temperature in an air tight container.
Serve Rice Karo as snack.

Saturday, 14 October 2017

PANEER COCONUT LADDU

Diwali is a celebration of  lights of happiness. It is a festival of lights and of course, eating lots 

and lots of sweets. We exchange the sweets with our friends family. The first and foremost 

sweet is Phova which is dipped in jaggery syrup and lots of scraped coconut; and is a sweet

which cannot be neglected in our menu. This time I made a special sweet, which was accidental, I can say.

I was preparing Roshgulla yesterday. When I was putting the balls in sugar syrup, it broke and spread all over in the syrup. I was disappointed to see the state of Roshgullas. Thus I thought of taking all the broken balls and making this sweet. And yes, I am happy with the outcome. It is an awesome sweet, one can try this for Diwali.

PANEER COCONUT LADDU


WHAT YOU NEED:


Paneer  - 1 cup, scrambled

Coconut - 1/2 of the big coconut, finely grated, about 2 cups

Sugar - 1 1/2 cups or according to your taste

Cardamom powder - 1 tsp

Ghee- 3-4 tbsp

Food orange color

PANEER COCONUT LADDU


HOW TO MAKE:


Add sugar and one cup water in a kadahi and melt it over heat.

When the sugar syrup becomes one thread consistency add paneer and cook for few minutes.

Then add coconut gratings and stir well. Here the syrup becomes watery again.

Allow to cook till all the water goes off.

Add food color, mix well. When again the sugar syrup starts forming one thread consistency add ghee and cardamom powder. Mix well. Put off the heat.

It will be too hot to touch with your bear hand, so allow to cool a little bit.

When it is still warm start making laddus, applying some ghee on your palms.

Store in a airtight containers when it comes to room temperature.

Thursday, 12 October 2017

VANILLA CUSTARD PUDDING

I had vanilla custard powder packet in my fridge, which i had forgotten completely. A few days back while cleaning the fridge shelf I found this packet, unopened. Last week I had guests so prepared pudding and they liked it very much. Here is the  recipe that how I made...
VANILLA CUSTARD PUDDING

WHAT YOU NEED :

Vanilla custard powder - 2 heaped tbsp

Milk - 2 and 1/2 cups

Sugar - 5-6 tbsp

Butter - 1 tsp

Fruits - Kela, Apple.. (per your wish)
VANILLA CUSTARD PUDDING


HOW TO MAKE:

Take a 1/2 cup milk and mix vanilla custard powder in it.

Heat 2 cups milk. Add sugar and stir to dissolve.

Now add custard mixture in the boiling milk and stir. Keep stirring while adding the mixture otherwise it starts getting lumps. To avoid lumps keep stirring till the milk becomes smooth. 

The milk becomes thick then put off the flame. Continue stirring.

At this stage add a tsp butter, give a quick stir.

Transfer the mixture in a mould.

Allow it to cool down.

Once it is cooled refrigerate for 3-4 hours or till it is set. I was in a hurry so I kept it in the freezer for one hour.

While serving put few fruit pieces in the bowl, then on the top put vanilla custard pudding. 

Wednesday, 11 October 2017

CAPSICUM PIZZA- 3

CAPSICUM PIZZA


WHAT YOU NEED :

Pizza base - 1 ( for the base recipe go through Pizza Label -1)

Pizza sauce - You will get the recipe of sauce in the same label 

Mozzarella cheese

For the topping:

Onion - 1 - roundels 

Tomatoes - 1 big, roundels

Capsicum - 1, roundels 

Red chilly flakes - 1/2 tsp

Oregano dried powder - 1/2 tsp
CAPSICUM PIZZA


HOW TO MAKE :

Heat a kadahi with tsp oil. When hot add onion rounds, saute it just a few seconds. Remove

Then add tomato roundels and capsicum roundels. Just saute few seconds, not to get change the color. It should be very crisp. Sprinkle little salt over it and saute again.

On the Pizza base spread pizza sauce evenly. Then spread onion rounds over it. 

Scrape mozzarella cheese over it. Then spread tomato rounds, over them spread capsicum rounds. 

Sprinkle little oregano over it and again scrape mozzarella cheese over it.

Now bake it in micro over the convection mode till done. It takes about 15 minutes maximum.  

While serving sprinkle chilly flakes and oregano over the pizza.

Thursday, 5 October 2017

TANDLA VODO/ RICE VADA

TANDLA VODO / RICE VADA
My mother-in-law's snacks  were very perfect and tasty too. All our guests liked and praised her cooking skills too. I know that I am nowhere near her, still I, adapting her recipes and try to be perfect.  Here I am presenting one of hers much loved snack that is Tandla Vodo. I have heard that Mangloreans dip these vadas in Payasam and relish. But I have not tried eating that way.

WHAT YOU NEED:


Raw rice - 1 1/2 cups

Udad dal - 3 heaped tbsp

Cumin seeds - 1 tsp

Butter - 1 tbsp

Hot oil - 2-3 tbsp

Salt - to taste

Water - to make dough

TANDLA VODO


HOW TO MAKE:


Dry roast udad dal in kadahi till it becomes brown and you get the aroma. When cooled make a fine powder.

Wash rice and soak in enough water for minimum 2 hours. Drain and keep aside. When all the water dries but still has moisture, then powder it fine in a mixie bowl.

Now in a mixing bowl mix rice powder, udad powder, cumin seeds, salt with water.
Add butter and hot oil too to form a smooth but firm dough.

Spread a plastic sheet and grease with oil over it. 

Make small balls and spread or flatten them with your fingers.

Heat oil in kadahi and fry the flatten vadas on a medium heat till it changes the color and crisp.

Serve Vodo / Vada as snacks.


Wednesday, 4 October 2017

SHEVO /SEVIA

October and November months are full of festivals. We have Dussehra, a long 10 days festivals, following that we have Diwali. Diwali is nearing, I thought I should prepare some special  savoury and sweets. This Shevo is made of Besan and it is served along with upma, is very popular in Konkani households. The recipe is simple and no much time is required.
SHEVO /SEVIA


WHAT YOU NEED :

Besan / Chana powder - 1 cup

Asafoetida

Salt - 1/2 tsp

Chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Hot oil - 1 tbsp

Water - to make dough
SHEVO -- THE CLOSER VIEW...

SHEVO

HOW TO MAKE :

Take a mixing bowl. 

Add in besan, chilli powder, little asafoetida, salt and turmeric powder. Mix well.

Then add a tbsp hot oil and mix.

Now adding water little by little make a soft and smooth dough. It should be firm but soft.

Then Heat oil in deep bottomed kadahi.

Now take a shevo machine, which has thin holes, put some dough in it. 

When the oil is hot, press shevo machine directly in to the oil and pressing and turning your machine, spiral way, to make thin round shape.

Fry on medium heat. Turn the shevo with tongs and fry well.

When the bubbling stops your shevo is ready to take.

Transfer it on the paper.

When it comes to room temperature, store in a airtight container.

Serve Shevo / Sevia as snacks. 


Tuesday, 3 October 2017

PHOVA KESAR

 Learning  new dishes from our friends, internet, food groups etc, is really a fun filled work for 
me. This particular dish Phova Kesar, I learned from a popular food group KKAJ. They have their own blog also, which contains all Konkani traditional food. The author of this recipe is Ms Sobha Shenoi. The recipe goes like this...
PHOVA KESAR

WHAT YOU NEED:


Phova - 1 cup, thick variety

Sugar - 1/2 cup

Cashew nuts - 1 tbsp

Kishmis - 1 tbsp

Sunflower seeds - 1 -2 tsp

Kesar / Safron - few strands

Cardamom powder - 1/2 tsp

Ghee

PHOVA KESAR

HOW TO MAKE:


Soak saffron in 1/4 cup warm milk. Rub the saffrons with fingers and keep aside.

Heat a tbsp of ghee in kadahi, fry cashews and kishmis, remove and keep aside.

Fry phova in the same kadahi till crisp on medium heat. See that not to burn.
Make a coarse powder when it becomes cool.

Now in kadahi add powdered phova and 2 cups of water and heat it on medium flame.

When Phova absorbs the water and cooked then add sugar and saffron milk. Keep stirring till it become a mass.

Add nuts, kishmis, sunflower seeds and cardamom powder. Mix well. ( Keep some nuts and sunflower seeds separate to garnish later.)

Add a tbsp of ghee over it and mix again.

Garnish with Cashew bits and Sunflower seeds.

You can spread it on the plate and cut in shapes like square/ diamond.

Serve Phova kesar as dessert.








Saturday, 23 September 2017

CHAKKULI / MURUKKU

After a long time I am making murukku. This is my mother-in-law's recipe, but this time I added chilli powder to make it spicy.
CHAKKULI/ CHAKLI/MURUKKU

WHAT YOU NEED :

Raw rice - 1 cup

Udad dal - 2 handfuls

Salt - 1/2 tsp or to taste

Red chilli powder - 1/2tsp or to taste

Cumin seeds - 1 tsp

Butter - 2 tsp
CHAKKLI....

HOW TO MAKE :

Wash rice well and soak at least for 2 hours. Drain and keep aside. When it is dry and still having little moisture then put it in a mixer and jar and make powder.

Dry roast udad dal till it becomes little brown and you get the aroma. When it is cool powder it.

Now in a mixing bowl add in rice powder, udad dal powder, salt, red chilly powder, cumin seeds and butter. Mix well.

Then adding little warm water make a firm dough like chappati dough. Make the dough soft but firm dough by adding little by little water. You can add hot oil instead of butter.

Fill some dough in Murukku Maker and press to make shape of chaklis over the greased plastic sheets.

Now heat enough oil in kadahi. When hot take each chakli from the sheet and put in hot oil carefully. Reduce the heat and fry well on both sides. Fry the chaklis in batches.

Allow to cool before you store in air tight container.

Serve Chakkuli/Murukku with a cup of tea or coffee.




Wednesday, 20 September 2017

MINT AND LEMON CUBES

Sometimes we have sudden guests and we get panic what to serve them first without spending much time on preparation. Here is one simple solution.  
MINT AND LEMON CUBES


WHAT YOU NEED:

Lemon 

Mint leaves
JUICE MADE FROM CUBES


HOW TO MAKE :

First immerse lemon in hot water for some time. If you do this process you get more juices and also easy to squeeze.

Then squeeze the lemons and pour one to two tsp in each ice tray holes. Keep in the freezer when it is set and hard, transfer in air tight plastic container and store in freezer.

Same way put few mint leaves in each ice tray holes and fill water in them.

When set and hard, remove and transfer in plastic container. Store in freezer.

HOW TO MAKE DRINK:

Take one cube of mint and 5 tsp of sugar and run it in a mixer and make fine powder. 

Transfer it in a glass, add one cube of lemon, little salt and add soda.

There is another method I follow, I make sugar syrup first, when it is hot I add both the cubes then it melts immediately. Then i add  salt and soda. Here you get to see mint leaves. Some throw it so better powder it with sugar. But I love to eat the leaves while drinking juice.


Tuesday, 19 September 2017

GREEN GRAM DOSA


GREEN GRAM DOSA WITH COCONUT CHUTNEY


A perfect breakfast recipe :

WHAT YOU NEED :

Udad dal - 1/4 cup

Green gram / Moong - 1/4 cup

Raw rice - 1 cup

Salt - to taste
GREEN GRAM DOSA AND COCONUT CHUTNEY


HOW TO MAKE :

Wash udad dal, green gram and rice very well and soak all together for 4-5 hours.

Then grind in a wet grinder for 15 minutes to a smooth batter.

Transfer the batter in to a container and add salt.

Keep overnight to ferment.

The next day stir well the batter with big spoon.

Heat dosa tava, when hot pour a big spoon full of batter  and spread thick. Put a tsp oil around the dosa. Cover the lid.

Reduce the heat to medium

After 2 minutes open the lid and flip the other side and fry well.

Remove from the pan to serving plate.

Serve Green Gram Dosa for Breakfast along with Coconut chutney.

Saturday, 16 September 2017

PHOVA MIXTURE

A simple snack can prepare in no time that is Phova Mixture. It is a tea time snack very kurkure and yummy. 
PHOVA MIXTURE

WHAT YOU NEED:

Phova - 1 cup, thin variety

Corn flakes - 1/2 cup

Pea nuts - 1/2 cup

Dried coconut / Copra pieces - 2 tbsp

Curry leaves - 8-10, torn in pieces

Turmeric Powder - 2 pinches

Dry red chilly - 1, broken

Salt - to taste

phova mixture...


PHOVA MIXTURE

HOW TO MAKE :

Heat kadahi and put a tsp oil. When hot add poha, salt and turmeric powder and fry over low heat till crisp. Remove.

Then put corn flakes in the same kadahi and fry till crisp, remove.

Then add 1 -2 tsp oil in kadahi, fry peanuts, remove.

Now add coconut pieces, fry till brown. Then add curry leaves and dry red chilly and fry till crisp. Remove.

When it is warm mix all the fried items. Check the salt, if it is less add salt and shake the container.

When it is cool store in air tight dabba or container.


Friday, 15 September 2017

MALTA LEMON / BADGAPULI / VADKAPULI PICKLE

A Kerala recipe, curry type pickle with malta lemon is a very important item on Onam Sadya. It has many names - Malta lemon, wild lemon, Big lemon, Kodu limbiyo . The lemon is basically very bitter in taste, to remove its bitterness some people remove its outer skin or the whole lemon is boiled with enough water and discard the water. But I did not peel its skin or I did not boil it in the water. I prepared the pickle at the time of Onam. And this pickle won't last for long, it should be refrigerated and consumed with in few days.
MALTA LEMON PICKLE

WHAT YOU NEED :

Malta lemon /Vadkapuli - 1 (it makes almost 2 cups pieces)

Chilli powder - 4 tsp

Green chilly - 1-2

Ginger - 1 inch, chopped

Jaggery - 1 tsp

Fenugreek seed / Methi seed powder - 1/2 tsp

Asafoetida - A big chana size piece or 1-2 tsp powder

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

Refined oil  - 1 tbsp

Salt - to taste 
BADGAPULI PICKLE- KERALA STYLE


HOW TO MAKE:

Wash the lemon first and wipe with dry cloth. Cut in bits and put a cup of water in it and boil till it is tender. Then keep aside.

Cut green chilly in rounds.

Heat oil in kadahi. When oil is hot add mustard seeds, when it splutters add curry leaves. 

Add ginger and green chilly, saute for few seconds. 

Then add red chilly powder, fenugreek seeds powder, jaggery powder and asafoetida. Stir well for few more seconds.

Now add boiled lemon pieces, salt along with 1 cup of water and mix thoroughly.

If needed add another cup water and boil over medium heat. 

Allow to cool down. When cool transfer in a jar, keep it outside for a day, after that you must store in refrigerator.

Serve Malta lemon / Badgapuli Pickle as a side dish.



Thursday, 14 September 2017

SAMBAR / VATTUNU KOLOMBO

This type of sambar made mostly in karnataka. My Mother never prepared or bought Sambar powder when we were kids. She always prepared Sambar with ground masala. Recently my daughter had gone to Mangalore to spend her Onam vacation at her Aunt's place. When she came back she said she loved her sambar and requested me to prepare the same sambar /Kolombo. Normally I prepare with sambar powder. The recipe goes this way...
SAMBAR/ KOLMBO

WHAT YOU NEED :

Tur Dal - 1/2 cup

Vegetables - 1 1/2 cups. I added Lady's finger, Sooran, Potato, Carrot, Flat beans, Beetroot, tonde kai/tinda

Onion - 1 small - chopped

Tomato - 1 - chopped

Tamarind - size of a gooesberry, make juice adding little water and keep aside

Turmeric powder - 1/4 + 1/4 tsp
IT'S SPECIALITY IS MADE WITH GROUND WET MASALA


For the masala:

Corinader seeds - 1 heaped tsp

Chana dal - 1 heaped tsp

Cumin seeds / Jeera - 1/2 tsp

Methi seeds - 1/4 tsp

Dry Red chilly - 5

Asafoetida - pea size 

Coconut gratings - 1/4 cup

Salt - to taste

For seasoning

Mustard seeds - 3/4 tsp

Curry leaves - 1 sprig

Coriander leaves - to garnish
VATTUNU KOLMBO!

HOW TO MAKE :

Wash tur dal well and keep in a vessel adding 1/4 tsp turmeric powder and 1 tsp coconut oil and double the water. Keep in the pressure cooker.

Place cut vegetables like sooran, potato, carrot, beetroot, flat beans, tonde kai in another vessel, put a little water in it and keep over tur dal.

Close the lid and pressure cook for 10 to 15 minutes after the first wistle. I reduce the heat to medium after the first wistle.

In another container add chopped onion, chopped tomato and lady's finger along with 1/4 tsp of turmeric powder and tamarind juice. Add little water too and cook till done.

Meanwhile heat a pan with 2-3 tsp oil. when hot roast red chilly, chanadal, coriander seeds, cumin seeds, methi seeds and asafoetida till you get aroma. Do not burn the ingredients, fry over low heat. In the end add coconut gratings and fry for another 2 minutes. then put off the fire.

Now grind all the fried items in a mixer adding required water to a fine smooth paste.

Now add cooked vegetables in the container which has tomato, onion and lady's finger.

Churn the cooked tur dal to smooth, add this paste to the vegetables. 

Then add ground masala to the vegetables along with some water. Cook to boil.

Add salt and water to your desired consistency. 

Heat a tsp of ghee in a pan. When hot add mustards seeds, once it crackles add curry leaves. Pour the seasoning over the Kolombo.

Garnish with coriander leaves.

Serve Kolmbo / Sambar along with steaming rice.



Friday, 4 August 2017

ALMOND POWDER /BADAM POWDER

I was so happy when my cousin brought some dry fruits from Abu dhabi like almonds, pistachio, nuts etc... On the previous day only i was thinking of buying almonds to make powder and made a plan to go to market after my daughter's school. Is it telepathy? I could not understand , the next day it is in my hands. I felt so happy and immediately I prepared Almond powder. Since then My daughter is having milk with almond powder. 
ALMOND POWDER

WHAT YOU NEED :

Almonds - 75 numbers

Pistachio - 30 numbers

Sugar - 12 -15 tbsp 

Cardamom pods - 25

Saffron  strands - 3-4

Turmeric powder - 1/2 tsp
BADAM POWDER !

HOW TO MAKE :

Powder all the above in mixer jar to a smooth fine powder.

Transfer the powder in a clean, dry and airtight container.

TOMATO SAUCE / KETCHUP

How to make Tomato sauce? Why Not you follow these simple steps to make this yummy sauce? When the Tomatoes become cheaper and and really fresh please try this recipe. 
TOMATO SAUCE

WHAT YOU NEED :

Tomatoes - 8-10

Dry red chilly - 4-5

Vinegar - 1/4 cup

Onion - 1 small, chopped

Garlic - 6-7 cloves, chopped

Black salt - a pinch

Sugar - 2-3 tbsp

Crystal salt - 2-3 tsp 

Oregano - 1 tsp

Sodium benzoate - 1/4 tsp, dissolved in warm water
TOMATO SAUCE / KETCHUP


HOW TO MAKE :

Wash tomatoes and chop in pieces.

In a vessel put chopped tomatoes, chopped onion and chopped garlic, halved dry red chilly and cook over high flame for 5 minutes. Keep stirring in between.

Then reduce the heat and cook till all the water contents evaporates.

Next add black salt, vinegar, sugar, salt and oregano. Cook over low flame for another 10 to 15 minutes over low flame.

When all the water goes add sodium benzoate and mix mix well. Put off the flame.

Allow to cool it completely, then make a smooth paste in a mixer jar. Fill in a jar and refrigerate.  

Thursday, 6 July 2017

MILLET FLOUR / RAGI POWDER PROTEIN LADDU

Every one knows that Ragi / Millet is good for health. From Ragi we make Chappati, roti, biscuit, cookies, sweets .. so many things. Today I made Ragi flour laddu, adding protein powder. We had bought protein powder for my daughter some time back. She did not like its taste in milk and she stopped taking it. I did not want to waste this expensive powder, so  thought of making use of it in future and kept in fridge. I was sitting in front of TV watching some news, then suddenly felt making something with the protein. Got up and checked whether there is ragi in the container, everything was there which i wanted for making laddus. Making laddu is very simple procedure and not at all a messy affair. 

MILLET FLOUR AND PROTEIN BALLS

WHAT YOU NEED :

Millet powder / Ragi powder - 1 cup

Protein powder - 3 tbsp, heaped

Jaggery powder - half cup

Cardamom powder - 1/2 tsp

Cashew nut bits - 1 tbsp

Ghee
MILLET FLOUR PROTEIN LADDU


HOW TO MAKE :

Heat kadahi with 2-3 tsp ghee.

First add cashew bits and fry till it is little brown. Fry on low heat, otherwise it gets burnt. Remove.

Then add millet powder, roast on low heat till you get aroma. Put off the fire.

Now add protein powder, jaggery powder, cardamom powder and cashew nuts. Mix well.

Add a tbsp of ghee and mix again. 

Now make laddus taking some mixture in your hand. If the laddus are not forming add some more ghee and make laddus.

You can store Millet flour laddus in air tight container at least for 15 days.

Wednesday, 5 July 2017

BITTER GOURD CRISPY FRY / PAVAKA VATTAL

When I bought a bag full of bitter gourds from the market, I prepared almost all the GSB

Dishes. Still, I had many in the fridge. Once I saw a lovely dish in a food group, posted by my

dear friend Manju Rao who said this dish is prepared during Christian weddings, in Kerala.

Since then I was restless till I had prepared the dish. Here's the recipe.
BITTER-GOURD CRISPY FRY


WHAT YOU NEED:

Bittergourd - 2 , cut 3" length and sliced thin

Onion - 2, sliced thin

Green chilly - 5, slit

Ginger - 1/2 inch piece, chopped finely

Red chilly flakes / red chilly powder -

Curry leaves - 1 spring

Salt
PAVAKA VATTAL...


HOW TO MAKE  :


Apply salt to the sliced bittergourd and keep for an hour.

After an hour squeeze the bittergourd to take out the salty water.

Now in a vessel put the squeezed bittergourd, chopped ginger and slit green chilies. Heat it and cook over a low flame for 5 minutes.

Then heat enough oil in a kadahi.

When hot add Curry leaves and fry till they are crispy. Remove .

Then put sliced onions, fry till they are brown and crisp. Remove.

Then add bittergourd along with chilli and ginger. Fry them till they are brown and crisp. Remove.

Now add all the fried items in a big bowl and mix well.

Sprinkle little chilly flakes / chilli powder and salt if needed.

When it is cool store in a air tight container. It will last for 2-3 days.

JACKFRUIT CHIRCHIRAYILE/ HALWA

A very simple recipe, goes well with Dosa , chappati or poories. Chirchirayile means just mashing while frying with ghee, which makes aromatic dish. I have prepared this with ripe nendra baale, this time I used ripe jackfruit bulbs.
JACKFRUIT CHIRCHIRAYILE AND DOSA

WHAT YOU NEED:

Jackfruit bulbs - 2 cups, chopped

Sugar - to taste (according to the sweetness of the jackfruit.)

Ghee - 2-3 tbsp

Cardamom powder - 1/2 tsp (optional)
PONSA GHARO CHIRCHIRAYILE....


HOW TO MAKE :

In a thick bottomed vessel put chopped jackfruit and keep on the heat.

Allow to cook till the water contents evaporates.

Then add sugar and ghee. 

Fry the pieces in ghee on a medium heat. Mash the pieces with the back of  the spoon. Stir in between.

When it becomes little brown, put off the fire.

Add cardamom powder. Mix well

Serve Jackfruit chirchirayile along with Dosa/ Chappati.
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