Ingredients:
• 200 g sprouted mung, lightly steamed.
• 2 chopped onions.
• 1 cup (Kabuli Chana or black Chana), boiled in water to make them soft.
• 2 chopped red tomatoes.
• 1 chopped cucumber (kheera).
• 2 chopped red carrot.
• 2 chopped green chili.
• 10-12 raisins (kishmish).
• 3 table spoon fresh lime juice.
• Chopped coriander leaves (dhaniya).
Ingredients:
Cauliflower 1
Finely grated mutton 200gm
Oil add to taste
Salt add to taste
For gravy paste:
Coconut 3 table spoon
Small onion 10
Aniseeds 1 tsp
Cinnamon 1
Poppy seeds half tsp
Garlic and ginger paste 1 tsp
Sambar powder 1 tsp
Ingredients:
250 gms shredded cabbage
3 tblspn moong dal
1 tblspn oil
2 onions finely cut
3 chillies finely cut
Half inch ginger chopped
12 pcs pepper (powdered)
1 tblspn corriender leaves finely cut
1 tblspn rice flour
1 tblspn semolina
2 tblspn maida
Salt to taste.
Method of Preparation:
The following recipe is well-known with the southern Kerala. The taste of pure coconut milk enriches this dish in a great way. I recommended below add little water while cooking, but It will be more delicious if you cooked it in coconut milk only. Fishes like Pomfret or King Fish is suitable for this dish, but can use any other fish which can make solid pieces. Prawn is also applicable.
