Ingredients:
Cucumber : 1
Salt to taste
Green chilli : 1
Coriander leaves 1 tbsp
Curd : 1 cup
Grate the cucumber. Add salt. Beat the curd and mix it with cucumber. add the green chilli and coriander leaves. No seasoning required.
Method (2)
Grind 2 tbsp of coconut with green chilli and qtr tsp of mustard seeds and mix it. Season it with mustard seeds 1 tsp and 1 red chilli.
Sunday, November 15, 2009
Sambar - Mixed Vegetable
Ingredients:
White pumpkin : 4-5 big cubres
Red pumpkin: 4-5 big cubes
Drum stock : 1
Bhindi : 3-4
Brinjal - small size 1 (optional)
capsicum - small size 1 (optional)
Tomatoe - 1
coriander leaves - chopped 1 tbsp
Tamarind : limesize
Salt to taste
Turmeric powder: qtr spoon
Toor dal : qtr cup
For gravy:
Red chilli - 5-6
Coriander seeds - 1 tbsp
Methi seed - qtr tsp
Asafoetida - 1 pinch
Oil 1 tsp
Coconut - 2 tbsp
Method:
Cook toor dal separately in a cooker.
Extract tamarind pulp. Cook the vegetables in tamarind water adding turmeric powder and salt.
Broil the coriander seeds, methi seeds, red chilli and asafoetida. Grind it coarse adding coconut.
When the vegetable is cooked add the cooked dall and the ground paste. Bring it to boil. Season it with mustard seeds. add coriander leaves
White pumpkin : 4-5 big cubres
Red pumpkin: 4-5 big cubes
Drum stock : 1
Bhindi : 3-4
Brinjal - small size 1 (optional)
capsicum - small size 1 (optional)
Tomatoe - 1
coriander leaves - chopped 1 tbsp
Tamarind : limesize
Salt to taste
Turmeric powder: qtr spoon
Toor dal : qtr cup
For gravy:
Red chilli - 5-6
Coriander seeds - 1 tbsp
Methi seed - qtr tsp
Asafoetida - 1 pinch
Oil 1 tsp
Coconut - 2 tbsp
Method:
Cook toor dal separately in a cooker.
Extract tamarind pulp. Cook the vegetables in tamarind water adding turmeric powder and salt.
Broil the coriander seeds, methi seeds, red chilli and asafoetida. Grind it coarse adding coconut.
When the vegetable is cooked add the cooked dall and the ground paste. Bring it to boil. Season it with mustard seeds. add coriander leaves
Brinjal and lobia seeds
Ingredients:
Brinjal - Chopped 1 cup
Tamarind - limesize
lobia qtr cup (preferably the red variety)
Turmeric Powder : Qtr tsp
Salt to taste
For gravy:
Oil : 1 tsp
Chana dal : 1 tbsp
Urid dal : 1 tbsp
Red chilli - 5-6
Asafoetida : 1 pinch
Coconut : qtr cup.
For seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Method:
Cook lobia in cooker separately.
Extract tamarind pulp. Boil brinjal in tamarind water adding turmeric powder and salt.
Broil chana dal, urid dal, red chilli. when the dal turns golden colour add asafoetida and coconut and broil it till the coconut turns golden brown. Grind it to a fine paste.
When the vegetable is done add the cooked lobia and the ground paste. adding enough water to the required consistency. Boil it for about 2-3 minutes. Remove it from stove. season it with mustard seeds and then add curry leaves (7-8)
Brinjal - Chopped 1 cup
Tamarind - limesize
lobia qtr cup (preferably the red variety)
Turmeric Powder : Qtr tsp
Salt to taste
For gravy:
Oil : 1 tsp
Chana dal : 1 tbsp
Urid dal : 1 tbsp
Red chilli - 5-6
Asafoetida : 1 pinch
Coconut : qtr cup.
For seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Method:
Cook lobia in cooker separately.
Extract tamarind pulp. Boil brinjal in tamarind water adding turmeric powder and salt.
Broil chana dal, urid dal, red chilli. when the dal turns golden colour add asafoetida and coconut and broil it till the coconut turns golden brown. Grind it to a fine paste.
When the vegetable is done add the cooked lobia and the ground paste. adding enough water to the required consistency. Boil it for about 2-3 minutes. Remove it from stove. season it with mustard seeds and then add curry leaves (7-8)
vendakkai & drum stick sambar
Ingredients:
Toor dall : 1/2 cup
Tamarind: 1 lime size
Bhindi : 6
Drum Stick : 2
Tomato : 1
Coriander leaves : chopped 1 tbsp
Sambar Powder : 3 tsp
Salt to taste
for Seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Asafoetida : 1 pinch
Cut drum stick and Bhindi - 1-2 inches long.
cook in tamarind pulp adding turmeric ( qtr spoon) salt and 1 tsp of sambar powder.
cook toor dall separately.
when the vegetable is done add the cooked dall mashing it well. chop tomatoe. adding 2 tsp of sambar powder. bring it boil. remove it from stove. season it with mustard, and then add the chopped coriander leaves.
Toor dall : 1/2 cup
Tamarind: 1 lime size
Bhindi : 6
Drum Stick : 2
Tomato : 1
Coriander leaves : chopped 1 tbsp
Sambar Powder : 3 tsp
Salt to taste
for Seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Asafoetida : 1 pinch
Cut drum stick and Bhindi - 1-2 inches long.
cook in tamarind pulp adding turmeric ( qtr spoon) salt and 1 tsp of sambar powder.
cook toor dall separately.
when the vegetable is done add the cooked dall mashing it well. chop tomatoe. adding 2 tsp of sambar powder. bring it boil. remove it from stove. season it with mustard, and then add the chopped coriander leaves.
Bittergourd Sambar (Parikkai Pitlai)
Ingredients:
Chopped Bittergourd : 1 cup (remove the seeds while cutting)
marinate the bittergourd with 1 tspp of salt for 5-10 minutes. Wash it under running water. This is to take away the bitterness.
Toor dal: just above qtr cup.
Tamarind : 1 limesize. Soak it in water
Salt to taste
curry leaves.
For gravy:
Chana dal : 1 tbsp
Urid dal : 1 tsp
Red chilli 5-6
Asafoetida - 1 pinch
Oil : 1 tsp
Grated coconut : Qtr cup
For seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Method:
Extract pulp from imli. adding water. Boil the vegetable in tamarind pulp adding qtr sppon of haldi and salt.
Cook toor dal separately in a cooker.
Broil the chanadal, urid dal and red chilli in oil. Add asafoetida. Grind it to a fine paste with coconut.
When the vegetable is cooked add toor dall and the ground paste. add water depending on the consistency.
Season it with mustard seeds. add curry leaves.
There is another method: saute the vegetable in oil and then cook it in tamarind water. You can also add cooked kabuli chana - qtr cup. and for gravy you can fry little pepper (1 tsp)with the dal. For seasoning you may also fry 2 tbsp of cocnut golden brown and add.
Chopped Bittergourd : 1 cup (remove the seeds while cutting)
marinate the bittergourd with 1 tspp of salt for 5-10 minutes. Wash it under running water. This is to take away the bitterness.
Toor dal: just above qtr cup.
Tamarind : 1 limesize. Soak it in water
Salt to taste
curry leaves.
For gravy:
Chana dal : 1 tbsp
Urid dal : 1 tsp
Red chilli 5-6
Asafoetida - 1 pinch
Oil : 1 tsp
Grated coconut : Qtr cup
For seasoning:
Oil : 1 tsp
Mustard : 1 tsp
Method:
Extract pulp from imli. adding water. Boil the vegetable in tamarind pulp adding qtr sppon of haldi and salt.
Cook toor dal separately in a cooker.
Broil the chanadal, urid dal and red chilli in oil. Add asafoetida. Grind it to a fine paste with coconut.
When the vegetable is cooked add toor dall and the ground paste. add water depending on the consistency.
Season it with mustard seeds. add curry leaves.
There is another method: saute the vegetable in oil and then cook it in tamarind water. You can also add cooked kabuli chana - qtr cup. and for gravy you can fry little pepper (1 tsp)with the dal. For seasoning you may also fry 2 tbsp of cocnut golden brown and add.
Sunday, October 18, 2009
Tomato rice
Ingredients :
Basmati Rice : 1 cup
Onion : 1
Green chilli : 2
Red Chilli Powder : 1/2 tsp
Salt to taste
Bay leaf : 1
Cloves : 3-4
Cinnamon : 1 small piece
Pepper corns : 4-5
Jeera : 1/2 tsp
Tomato : 3
Ginger/Garlic paste 1/2 tsp
Chopped Coriander : 2 tsp
Oil : 1 tbsp
Method:
Wash and soak the rice for 20 minutes
Chop onion and tomato. slit the green chilli
Heat oil in kadai. Add Jeera,bay leaf, cloves and cinnamon. Add ginger garlic paste and onion. fry it till onion turns transparent. Add chilli powder and garam masala. Add the chopped tomato and green chilli. fry it nicely. add coriander leaves and fry it for one minute. Put the rice. Add 2 cups of water and salt. Cook it in sim fire.
Basmati Rice : 1 cup
Onion : 1
Green chilli : 2
Red Chilli Powder : 1/2 tsp
Salt to taste
Bay leaf : 1
Cloves : 3-4
Cinnamon : 1 small piece
Pepper corns : 4-5
Jeera : 1/2 tsp
Tomato : 3
Ginger/Garlic paste 1/2 tsp
Chopped Coriander : 2 tsp
Oil : 1 tbsp
Method:
Wash and soak the rice for 20 minutes
Chop onion and tomato. slit the green chilli
Heat oil in kadai. Add Jeera,bay leaf, cloves and cinnamon. Add ginger garlic paste and onion. fry it till onion turns transparent. Add chilli powder and garam masala. Add the chopped tomato and green chilli. fry it nicely. add coriander leaves and fry it for one minute. Put the rice. Add 2 cups of water and salt. Cook it in sim fire.
Sesame Rice
Ingredients :
Rice : 1 cup
Sesame seeds : 2 tbsp
Urid dall : 1 tbsp
Red chilli: 1
Salt to taste
For seasoning:
Oil : 1 tbsp
Mustard : 1 tsp
Urid dall : 1 tsp
Red chilli : 1
curry leaves : 4-5
Method:
Heat kadai. Broil the urid dall and chilli till the dall turns pink. remove it from kadai. Similarly broil the sesame seeds till it stops crackling. Powder the dall and chilli. When it is done add the seasame and grind adding salt.
Cook the rice with 2 cups of water. Allow it to cool.
Heat oil in kadai. add mustard. when it stops crackling add urid dall and chilli and curry leaves. remove it from fire and mix well with the rice adding the ground powder.
Rice : 1 cup
Sesame seeds : 2 tbsp
Urid dall : 1 tbsp
Red chilli: 1
Salt to taste
For seasoning:
Oil : 1 tbsp
Mustard : 1 tsp
Urid dall : 1 tsp
Red chilli : 1
curry leaves : 4-5
Method:
Heat kadai. Broil the urid dall and chilli till the dall turns pink. remove it from kadai. Similarly broil the sesame seeds till it stops crackling. Powder the dall and chilli. When it is done add the seasame and grind adding salt.
Cook the rice with 2 cups of water. Allow it to cool.
Heat oil in kadai. add mustard. when it stops crackling add urid dall and chilli and curry leaves. remove it from fire and mix well with the rice adding the ground powder.
Coconut Rice
Ingredients:
Rice : 1 cup
Grated Coconut : 1/2 cup
Salt to taste
curry leaves 5-6
For Seasoning:
Mustard : 1 tsp
Urid dall : 1 tsp
Red chilli : 1
Oil : 1 tbsp
Ghee : 1 tsp (optional)
Method:
Cook rice with 2 cups of water. allow it to cool
Heat oil in kadai. Add mustard. After it stops crackling add the urid dall and red chilli. Once the dall turns golden color add the coconut and fry it till it turns to golden brown. add the curry leaves. remove it from fire. mix the rice well adding salt.
Rice : 1 cup
Grated Coconut : 1/2 cup
Salt to taste
curry leaves 5-6
For Seasoning:
Mustard : 1 tsp
Urid dall : 1 tsp
Red chilli : 1
Oil : 1 tbsp
Ghee : 1 tsp (optional)
Method:
Cook rice with 2 cups of water. allow it to cool
Heat oil in kadai. Add mustard. After it stops crackling add the urid dall and red chilli. Once the dall turns golden color add the coconut and fry it till it turns to golden brown. add the curry leaves. remove it from fire. mix the rice well adding salt.
Lime Rice
Ingredients:
Rice : 1 cup
Lime : 1
Green chilli : 2
Curry Leaves : 5-6
Coriander Leaves : (chopped 1 tbsp)
Ginger : 1 small piece
For seasoning:
Mustard : 1 tsp
Urid dall : 1 tsp
Chana dall : 1 tsp
Haldi Powder : 1/4 tsp
Oil : 1 tbsp
Method:
Cook the rice with 2 cups of water. cool it
wash the dall and keep it aside
Heat oil in kadai. Add mustard and when it stops crackling add the dall. fry it till it turns to golden color add the green chilli, ginger and curry leaves. Add the haldi powder. Remove it from fire and mix the rice adding salt. Then add the lime juice and mix it well. add the chopped coriander leaves.
Rice : 1 cup
Lime : 1
Green chilli : 2
Curry Leaves : 5-6
Coriander Leaves : (chopped 1 tbsp)
Ginger : 1 small piece
For seasoning:
Mustard : 1 tsp
Urid dall : 1 tsp
Chana dall : 1 tsp
Haldi Powder : 1/4 tsp
Oil : 1 tbsp
Method:
Cook the rice with 2 cups of water. cool it
wash the dall and keep it aside
Heat oil in kadai. Add mustard and when it stops crackling add the dall. fry it till it turns to golden color add the green chilli, ginger and curry leaves. Add the haldi powder. Remove it from fire and mix the rice adding salt. Then add the lime juice and mix it well. add the chopped coriander leaves.
Thursday, August 20, 2009
Adai
Ingredients:
Boiled rice 1 cup
Toor dal half cup
Urid dal (Black gram) little above 1/4 cup
chana dal 1/4 cup
Red chilli 4
Green chilli 3
Asafoetada qtr tsp
salt to taste
Method:
soak rice for 3-4 hours. soak the dal just before grinding. Grind rice (coarse) with chilli and salt. Grind dal (coarse)
Mix the batter with salt and asafoetida.
Heat the tava and spread the batter like dosa and cook it till crisp. serve it with butter or jaggery. (2) pickle and curd or buttermilk with salt and chopped green chilli
Try it out. Best of luck
Boiled rice 1 cup
Toor dal half cup
Urid dal (Black gram) little above 1/4 cup
chana dal 1/4 cup
Red chilli 4
Green chilli 3
Asafoetada qtr tsp
salt to taste
Method:
soak rice for 3-4 hours. soak the dal just before grinding. Grind rice (coarse) with chilli and salt. Grind dal (coarse)
Mix the batter with salt and asafoetida.
Heat the tava and spread the batter like dosa and cook it till crisp. serve it with butter or jaggery. (2) pickle and curd or buttermilk with salt and chopped green chilli
Try it out. Best of luck
Sunday, April 12, 2009
Aaloo podimas
Ingredients : - For 2
3-4 medium size potatos.
Salt to taste
Green chilli 2
Ginger- 1 small piece
lime - 1/2
Coriander leaves : 1/4 cup
Method:
Wash potatoes and pressure cook the dame. Peel the skin , mash it and keep it aside.
For seasoning:
Oil 1 tbsp
Mustard 1 tsp
Bengal Gram 1/2 tsp
Urid dall 1 tsp
Heat oil. add ,mustard,Bengal gram and urid dall. When the dall turns red add the mashed potato and salt. Stir it for 2-3 minuts and then add chopped green chilli, ginger and coriander leaves. Take out from fire and add lime juice. (lime juice is optional).
This is the side dish for vengaya sambar
3-4 medium size potatos.
Salt to taste
Green chilli 2
Ginger- 1 small piece
lime - 1/2
Coriander leaves : 1/4 cup
Method:
Wash potatoes and pressure cook the dame. Peel the skin , mash it and keep it aside.
For seasoning:
Oil 1 tbsp
Mustard 1 tsp
Bengal Gram 1/2 tsp
Urid dall 1 tsp
Heat oil. add ,mustard,Bengal gram and urid dall. When the dall turns red add the mashed potato and salt. Stir it for 2-3 minuts and then add chopped green chilli, ginger and coriander leaves. Take out from fire and add lime juice. (lime juice is optional).
This is the side dish for vengaya sambar
Sambar with small onions
Ingredients:
Small onions peeled - 200 gms
Toor dall - Half cup (small cup)
Tamarind - limesize
Salt to taste
Turmeric powder: 1/4 tsp
Masala for grinding:
Red chilli - 5-6
Bengal Gram - t tsp
Coriander Seeds - 1 tbsp
Methi seeds - 1/2 tsp
Asafoetida - 1 small piece
Coconut - 1-2 tbsp
Oil - 1 tbsp
For seasoning: 1 tsp mustard.
Method:
Cook Toor dall in the pressure cooker adding water.
Extract tamarind pulp adding water. about 250 ml water.
Peel onion. wash it.
Heat 1 tsp oil in kadai. Fry the above masalas. keep it aside.
Heat 2 tsp oil or ghee. Add mustard seeds. when the mustard crackles add the onion and saute it for a while - 2-3 minutes. Cook the onions in the tamarind pump adding salt and turmeric powder. Grind the fried masala with coconut. When the oinions gets soft add cooked dall and the masala paste. Add water to the required consistency. Add chopped coriander leaves. Vengaya sambar ready.
Small onions peeled - 200 gms
Toor dall - Half cup (small cup)
Tamarind - limesize
Salt to taste
Turmeric powder: 1/4 tsp
Masala for grinding:
Red chilli - 5-6
Bengal Gram - t tsp
Coriander Seeds - 1 tbsp
Methi seeds - 1/2 tsp
Asafoetida - 1 small piece
Coconut - 1-2 tbsp
Oil - 1 tbsp
For seasoning: 1 tsp mustard.
Method:
Cook Toor dall in the pressure cooker adding water.
Extract tamarind pulp adding water. about 250 ml water.
Peel onion. wash it.
Heat 1 tsp oil in kadai. Fry the above masalas. keep it aside.
Heat 2 tsp oil or ghee. Add mustard seeds. when the mustard crackles add the onion and saute it for a while - 2-3 minutes. Cook the onions in the tamarind pump adding salt and turmeric powder. Grind the fried masala with coconut. When the oinions gets soft add cooked dall and the masala paste. Add water to the required consistency. Add chopped coriander leaves. Vengaya sambar ready.
Wednesday, February 18, 2009
Karachamavu dosa
Ingredients:
Wheat flour - half cup
maida - half cup
rice flour - 2 tbsp
rava(sooji) - 2 tbsp
Salt
Oil - tsp
mustad - 1 tsp
asafoetida - half tsp
green chili - 2
curry leaves - 4-5
Method:
Mix all the flour with salt adding water.
heat oil. add mustard when it crackles add green chilli and curry leave and add it to the batter.
Heat tava and spread the batter for dosa.
Wheat flour - half cup
maida - half cup
rice flour - 2 tbsp
rava(sooji) - 2 tbsp
Salt
Oil - tsp
mustad - 1 tsp
asafoetida - half tsp
green chili - 2
curry leaves - 4-5
Method:
Mix all the flour with salt adding water.
heat oil. add mustard when it crackles add green chilli and curry leave and add it to the batter.
Heat tava and spread the batter for dosa.
Monday, February 16, 2009
Puli-inji
Ingredients:
Ginger - finely chopped qtr cup
Green Chilli - finely chopped qtr cup
Tamarind - 1 big lime size (soak it in water)
Salt to taste
Jaggery - 2 tbsp
Oil - 2 tbsp (preferably til oil)
Mustard - 1 tsp
Bengal Gram (Channa dal) - 1 tsp
Asafoetida - 1 tsp
Methi seed - half tsp
Take extract of imli by adding water.
Heat oil. add mustard seed,gram dall and methi seeds. when mustard crackles and dall turn golden colour add asafoetida. Then add chopped ginger and green chilli. Add the tamarind pulp,salt and jaggery. Boil it till the gravy turns thick.
Ginger - finely chopped qtr cup
Green Chilli - finely chopped qtr cup
Tamarind - 1 big lime size (soak it in water)
Salt to taste
Jaggery - 2 tbsp
Oil - 2 tbsp (preferably til oil)
Mustard - 1 tsp
Bengal Gram (Channa dal) - 1 tsp
Asafoetida - 1 tsp
Methi seed - half tsp
Take extract of imli by adding water.
Heat oil. add mustard seed,gram dall and methi seeds. when mustard crackles and dall turn golden colour add asafoetida. Then add chopped ginger and green chilli. Add the tamarind pulp,salt and jaggery. Boil it till the gravy turns thick.
Sunday, February 15, 2009
Sadha dosa
Ingredients:
Boiled rice: 2 cups
Raw rice: 1 cup
Urid dall: half cup
Methi seeds: 2 tsp
Soak rice for 3-4 hrs. soak methi separately. Grind it to a fine paste adding water.
Heat tava. When it is hot spread the dosa batter. when the bottom side is cooked turn it and fry goden brown. Serve it hot with coconut chutney
Boiled rice: 2 cups
Raw rice: 1 cup
Urid dall: half cup
Methi seeds: 2 tsp
Soak rice for 3-4 hrs. soak methi separately. Grind it to a fine paste adding water.
Heat tava. When it is hot spread the dosa batter. when the bottom side is cooked turn it and fry goden brown. Serve it hot with coconut chutney
Bengal gram dosa
Ingredients:
Bengal Gram: 1 cup
Toor Dall: 1 cup
Rice: one handful
Red Chilli: 5-6
Asafoetida: half tsp
Salt to taste
curry leaves 4-5
Soak Bengal gram,toor dall ,rice and red chilli for 2-3 hours. Grind it to fine paste adding water and salt. Add asafoetida and curry leaves.
Heat tava and fry it crisp. Serve it hot with tomato or onion chutney.
Bengal Gram: 1 cup
Toor Dall: 1 cup
Rice: one handful
Red Chilli: 5-6
Asafoetida: half tsp
Salt to taste
curry leaves 4-5
Soak Bengal gram,toor dall ,rice and red chilli for 2-3 hours. Grind it to fine paste adding water and salt. Add asafoetida and curry leaves.
Heat tava and fry it crisp. Serve it hot with tomato or onion chutney.
Gram flour Dosa
Ingredients:
Gram Flour: 1 cup
Onion: 1 (small size)
Green Chilli: 2
Coriander leaves
Salt to taste
Beaten curd : half cup
Water: for the required consistency
Make a batter adding beaten curd,gram flour and water
for seasoning: Mustard 1 tsp
Oil 1 tsp
Heat oil. Add mustard seeds. when it crackles add onion saute it, add green chilli saute it for 1 minute. Add it to the batter.
Heat tava and fry it like dosa. Serve it hot with coriander chutney.
Gram Flour: 1 cup
Onion: 1 (small size)
Green Chilli: 2
Coriander leaves
Salt to taste
Beaten curd : half cup
Water: for the required consistency
Make a batter adding beaten curd,gram flour and water
for seasoning: Mustard 1 tsp
Oil 1 tsp
Heat oil. Add mustard seeds. when it crackles add onion saute it, add green chilli saute it for 1 minute. Add it to the batter.
Heat tava and fry it like dosa. Serve it hot with coriander chutney.
Green Gram Dosa(moong)
Ingredients:
Green Gram: 2 cups
Rice: 1 handful
Green Chilli: 3
Ginger: 1 inch piece
Onion: Medium Size: 1
Salt to taste
Method:
Soak dall and rice for 2-3 hours. Grind to a fine paste with salt,ginger and salt, when its almost done chop onion and grind it. Heat tava and make dosas. serve it hot with mint chutney.
Method 2:
Grind dall with rice and salt coarse. chop onion,green chilli, coriander leaves. Spread the batter when tava is hot. top it with chopped onion,green chilli and coriander leaves. Cook it till it is crisp.
Green Gram: 2 cups
Rice: 1 handful
Green Chilli: 3
Ginger: 1 inch piece
Onion: Medium Size: 1
Salt to taste
Method:
Soak dall and rice for 2-3 hours. Grind to a fine paste with salt,ginger and salt, when its almost done chop onion and grind it. Heat tava and make dosas. serve it hot with mint chutney.
Method 2:
Grind dall with rice and salt coarse. chop onion,green chilli, coriander leaves. Spread the batter when tava is hot. top it with chopped onion,green chilli and coriander leaves. Cook it till it is crisp.
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