Tag Archives: water

Bread Jamun

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You are going to love this one ! It is one of the most popular sweets and is available widely and can be prepared throughout the year. One advantage of preparing them at home is that the sugar syrup that we prepare at home to dip the fried jamun in can be prepared based our tastes rather than put up with the often very strong/sweet ones that are commercially available in restaurants and sweet stalls. Actually, my mom was preparing jamuns from scratch which I will surely put up in a couple of weeks but this jamun is really unique and tastes great and very easy to prepare as well. It is a recipe for starters as well since there are hassles of kneading and mixing.

What you need to have:

1. Bread slices – 12

2. Sugar – 1/2 cup

3. Cooking oil/ghee – 1 cup

4. Saffron strands/Cardamom – A few/ 4-5

Ingredients of Bread Jamun

What you do with what you have:

1. Just cut the edges of the each bread slice and keep it aside.

Edges of the bread slices being scrapped

2. Just dip each slice in water and squeeze out extra water from it make round balls from each slice of bread.

Bread slice being round shaped by dipping it in water

3. Just place a spatula with 1/2 cup cooking oil/pure ghee on medium flame. When heated fry bread balls from step 2 in it till light brown.

Bread balls being fried

4. On being fried they are as shown in the image below.

Bread balls being fried to brown

5. Place a bowl with 1/2 cup cup sugar and water so that just the water level is 1/2″ above the sugar level. When it boils just switch off the flame and add saffron strands to it. Place fried jamun from step 4 into it and let it swell absorbing the syrup. Enjoy either at room temperature or chilled. Ready to serve Bread Jamun is as shown in the image below. Yummyyyyyyyyyyyyyy, but as fatty/unhealthy as it gets, so keep to limits :)

Ready to serve Bread Jamun

Good to remember:

1. Do not dip bread slice in water for long since the slices will dissolve in water in no time.

2. Always fry jamun in oil/ghee on low flame once the oil is heated else the outer layer of jamun will get burnt and will not cook from inside.

3. Do not make sugar syrup too strong/sweet.

4. Push the remaining jamun in the fridge so that it can even be served chilled.

5. Add fried hot jamun directly into the syrup. You don’t have to wait for it to cool.

How long it takes: 30 mins

Number of servings: 3-4

Filed under: Uncategorized Tagged: sweets

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TNPSC Combined Engineering Service Exam July-2010

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Published by crawlindia for her blog crawlindia.com
Tamil Nadu Public Service Commission (TNPSC)
Chennai-600002 (Tamil Nadu)

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Age : 30 years
Selection by a written test on 24/10/2010 and interview for selected candidates. Syllabus of the exam will be available on TNPSC website.

Examination Fee : Rs.125/-

How to Apply : Filled in applications on OMR forms (available at the posts offices in Tamil Nadu/ Pudducherry on payment of Rs.30/-) (Also available at the TNPSC website) must be sent to the Controller of Examinations, Tamil Nadu Public Service Commission, No.1, Greams Road, Commercial Tax Building Annexe,?Chennai 600006 by Registered Post / Speed Post well in advance so as to reach the Commissions Office before 5.45 p.m. on 13/08/2010.

Candidates can also apply online at TNPSC website? upto 11/08/2010.

For complete information please visit http://www.tnpsc.gov.in/
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ONAM INDIAN FESTIVAL

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I think that there can be no better term to describe our country than Incredible India. It is a comprehensive way to describe the beauty of India‘s rich tradition and customs. India-land of different cultures, religions and customs, a country where every state is unique in its own special way. The love and pride for my country gets stronger every time I visit a new state.

Few days back, I visited my friend’s ancestral home in Kerala and enjoyed the beautiful festival called Onam. Onam is one of Kerala’s most important harvest festivals that celebrates the grace and abundance of nature after a year of hard labour. According to the legends, Onam is the celebration that marks the homecoming of King Mahabali. It is the day when people of Kerala pay glorious tribute to the memory of this benign king who gave his all for his subjects. Celebrated every year in the Malayalam month, Chingam, (end of August and beginning of September), this year Onam festival was celebrated from September 10-16.

Onam ranges from four to ten days, starting from Atham to Thiruvonam, depending on the region. The festive celebrations include worshiping, enjoying music and dance, indulging in sports, boat races and eating delicious food. To celebrate the mirth of the season, new clothes are bought. Women wear new sarees and elaborate jewellery. Children go out of their homes to gather beautiful flowers to decorate the yards of their homes for ten days of Onam. I was surprised to know that there is a different flower to be used for every day of the festival. Together with their mothers; children decorate their homes with beautiful and artistic designs of rangolis and pookkalam. The rangoli is made using coloured rice pasta and pookkalam with flowers. They also make the native flower carpet known as ‘onapookalam’. It is the highlight of all these decorations.

Being a sports lover, I personally enjoyed the spectacular snake boat race on River Pamba. Thousands of people gather to witness the exciting Snake Boat races. Each snake boat belongs to a village along the banks of the river Pamba and is named after it only. People take pride in their boats and worship it like a deity. Only men are allowed to board or even touch a boat and that too barefoot. Every year the boat is oiled mainly with fish oil, coconut shell, and carbon, mixed with eggs to keep the wood strong and slippery in the water.

Thus, Onam is the carnival of Kerala and every single person living there looses himself in its celebrations and rituals. I feel lucky to be a part of this merry-making festival.

Watermelon Juice-Cool Drink

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Watermelon needs no introduction and is a universal favorite. It is so juicy but at the same time needs not filtering of residue ( unlike with pineapple/tomato juice etc. ). It quenches thirst like no other and while the summer is close to gone, enjoy this while it lasts.

What you need to have:

1. Chopped watermellon pieces – 2 and 1/2 cups

2. Sugar – 1-2 Teaspoons(Optional)

3. Lemon juice – 1/4 Teaspoon

4. Nutmeg powder – A pinch

Fresh Water Mellon fruit

What you do with what you have:

1. Wash, peal and chop only the upper reddish layer of the fruit and remove the seeds if any and keep aside.

Ingredients of Water Mellon juice

2. Run the mellon pieces in the mixer/blender adding little water if necessary.

3. While serving add sugar, a few ice cubes and a pinch of Nutmeg powder and lemon juice. Wonderful juice for this summer!!!!.

Ready to serve Water Mellon juice

A small variation is that instead of nutmeg and lemon juice you can add white pepper powder with the rest of the ingredients/process being the same.

How long it takes: barely 10 minutes

Filed under: Uncategorized Tagged: juices

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In final death throes, a last hope for Dal

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By David Lepeska in kashmir observer
Srinagar: Kashmiris strolling into High Court from Jehangir Chowk yesterday afternoon might well have found themselves immersed in the sad strains of a not unfamiliar tune, a heartbreaking ditty sung several times before in Srinagar: the swan song of Dal Lake. Chief Justice Bashir Ahmad Khan and Justice Bashir Ahmad Kirmani of the Division Bench, you see, were at that time castigating the Lakes and Waterways Development Authority (LAWDA) and the Srinagar Development Authority (SDA) for shirking their responsibilities in regards to the conservation of the jewel of Kashmir.
Dal has become a vegetable garden; where is the water body? Khan wondered, exaggerating slightly in handing down a stiff judgment – giving the authorities their last chance. We find greenery all around and even shikaras cant move.
Indeed, any area resident with eyes and ears is aware of the numerous congestion and pollution problems of their favorite water source. But again accepting failure on the part of those charged with fixing the problem is not easy. One might begin to wonder if there is a higher power to which we can turn, and indeed there is.
The United Nations Educational, Scientific and Cultural Organization (UNESCO) has been designating World Heritage Sites since 1972, and in those 34 years it has selected 830 sites deserving of the utmost protection and stewardship. With the designation of exceptional natural and/or cultural beauty comes not only considerable funding, training, and technical assistance, but the global, regional, and local attention that helps endangered wonders survive. A mere five designated sites are centered on a lake or network of lakes, but it is worth noting that three are in underdeveloped nations – Lake Malawi National Park, Malawi; Lake Turkana National Parks, Kenya; Plitvice Lakes National Park, Croatia – while the other two are globally unique. Russias Lake Baikal is the largest freshwater lake in all of Asia, in terms of volume, and Australias Willandra Lakes Region offers unique testament to the earths evolutionary and geological history as well evidence of an ancient civilization.
What does Dal have to offer? Well, it has been the center of life in the valley for generations – all-important agriculture on the floating gardens, which provide 50% of the Valleys vegetables but ironically threaten the lakes existence, and fisheries rely on the waters and aquatic life, respectively. More importantly, tourism and all the industries to which it is linked, including the sale of shawls and other cashmere goods, wood carving, jewelry, and more, are at great risk. Thus, Dal Lake is inextricably connected to the livelihood of Kashmir. Secondly, the shikaras and houseboats of Dal are unlike any other in the world, and combined with the beauty of the surrounding mountains and the possibilities of the winding canals, offer a scenic and cultural experience of great value for tourists and locals alike. The setting has inspired visiting writers and local poets and artists for centuries (this might make Dal more like Venice, another UNESCO World Heritage Site, than any of the lake sites mentioned above). Lastly, the lake is deeply endangered; witness how encroaching silt and vast shoreline development have shrunk the water body from 75 square miles to about 10 square kilometers in the last eight centuries. Tourist pressures have decreased the presence of various fauna and flora and compromised the lakes biological integrity and water shortages have caused bird sanctuaries and fisheries to suffer. Most damning is the sewage of the city and surrounding houseboats, which is discharged directly into the lake. A 1970 state government report that warned of the increasing damage wrought by all of these forces has essentially been ignored.
A designation would help return Dal Lake to its former glory, and it could happen, but its a long way off. The designation process involves the state compiling and periodically submitting to UNESCO a tentative list of potential sites and then presenting an annual list of official nominees, which would then be reviewed by UNESCO officials. Dal Lake is not on the tentative list, and one reason may be that Delhi is uncomfortable nominating a site located in disputed, conflict-ridden territory. But two other Kashmiri sites are – both are Buddhist-related complexes in Ladakh – so that reasoning is invalid. The key problems have been the failures of the aforementioned LAWDA and the absence of a Kashmir-based Dal Lake lobby.
Failure in LAWDA, the committee charged with spearheading the Dal Lake conservation effort since 1997, is nothing new. On top of various and widespread problems of inadequate understanding of local ecology, conflict of interest among key players and parties, and lack of involvement of stakeholders in planning and implementation, most of which are not uncommon across Indian lakes and waterways, the authority was found guilty of corruption in 2001. Officials had massaged a full Rs 15 crore from the budget and purchased two large and expensive harvesters that did not function effectively in Dal Lake. The vice-chairman and other officials lost their positions and, more importantly, Delhi, which had previously provided Rs 100 crore for Dal preservation, washed its hands of the matter. The Central Governments financial commitment was renewed in March 2005 to the tune of another Rs 237 crore, but Friday’s decision by the Division Bench of the High Court reveals the futility of these investments, which have totaled Rs 600 crore thus far. The state has talked about setting up a Dal Lake Preservation Fund, but has failed to do so. Thus, in the future, improved conservation management from government sources appears unlikely.
So it might be wise to look for a champion, a group to carry the cause of Dal Lake to ears and wallets capable of making an impact. Green Kashmir, a local environmental group that raises awareness about developing conservation concerns, has for the last decade worked on waste management and preserving reed beds in Dal. Although their efforts are admirable, with little funding they have achieved limited success. Both Ladakhi proposals to UNESCO were created by the Archaeological Survey of India, which would have little reason to conserve Dal. Yet hope may exist in the form of the Nature Conservation Society and its partner the Ashoka Trust for Research on Ecology and the Environment, outfits with considerable experience in these areas. The duo is responsible for instituting protective measures in the rainforests of the Western Ghats as well as getting that natural site and the Namdapha and Kangzengdzonga National Parks on Indias tentative list for World Heritage status – the only three nature sites on the list. Additionally, the partners are working in the Himalayas to protect the long-endangered snow leopard, a mark of familiarity and concern for this specific region. Something to note, however: On the Ashoka website, the very first sentence describing its work is as follows: ATREE’s conservation programmes begin with the premise that local communities are integral to any conservation effort.
There is hope, but the people of the Kashmir Valley have to do more. Achieving World Heritage status for Dal Lake, and thus ensuring its preservation for posterity, is not an impossibility, but it may be if Kashmiris dont act soon.
If you fail again, Justice Kirmani warned the lakes caretakers, we can get the job done ourselves. They have failed again, and the people of the Kashmir Valley have to remind themselves of the importance of Dal Lake in their lives and in their communities and commit to conserving and keeping it beautiful – then and only then might a guardian angel such as the Nature Conservation Project or ATREE swoop down and deliver us from swill

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Uttarakhand tourism: Things to do in this State of bliss

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When it comes to natural beauty, Uttarakhand is considered one the richest States in India. The state also has some of the most important spiritual cities in the country that incredulously co-exist alongside adventure capitals. Uttarakhand is a beautiful example of the paradox that is India. We look at things to do in Uttarakhand that make this state unforgettable.

1. At the gate of the Gods
Uttarakhand has always been called Devbhumi (Land of the Gods) largely because in this State one can find some Indias holiest places and shrines. It has been attracting innumerable devotees and believers for over 1000 years. The most revered amongst such places is Haridwar (the gateway to God), where people come to wash away their sins with a dip in the Ganga. Haridwar is a revered Hindu pilgrimage destination and it is particularly crowded during the world famous Kumbh and Maha Kumbh Melas. The two festivals have become an uber-magnet not just for devotees but also aspiring and professional photographers. Haridwar is not just a place but an experience thats simply incomparable.

2. The Real Rishikesh
Rishikesh is a city that attracts a diverse crowd. It has revered ancient temples but it also a hub for adventure sports like rafting, rappelling and more. The contrast makes it very popular amongst people of North India. Rafting is organized in Shivpuri near Rishikesh and is seasonal. But the temples attract worshippers and photographers from all over. Rishikesh is also the premier yoga hub of the nation and at the Patanjali School educates people from the world over about yoga, meditation, ayurveda and other holistic measures. People stay at the school for months on end learning how to reshape their lives.
sishikesh

3. Divine Dehradun
Thanks to its natural beauty and pleasant climate, Dehradun serves as a vital escape from the harsh Indian summers. While vacationing in Dehradun one of the things to do is visiting the Rajaji National Park. The sanctuary houses many rare species of flora and fauna. Hitting one of the many trekking, hiking or biking trails is a great way to balance the increased appetite created by the fresh and clean air. While you burn off the calories youll also discover the hidden side of Dehradun at a languid pace.

4. The holy four
For centuries, a drastically diverse crowd has been flocking to Gangotri, Yamunotri, Badrinath and Kedarnath. The four places are together called the Chhota Chaar Dhaam (The smaller holy four centres). The locations have long enchanted people with their unparalleled beauty, their divine history and, since recently, their adventurous side. Pilgrims looking for salvation have been braving the trying conditions to reach them as they are the sources of the holy rivers, Ganga and Yamuna. Recently these conditions have become a major draw for Uttarakhand tourists, especially biking enthusiasts and campers who love the scenic journey and locales. The glaciers that support the two rivers are slowly melting, which has added to their attraction. Kedarnath, the hardest to reach location, is only accessible to the general public in specific months.
The-holy-four

5. Indias Switzerland
Kasauni is a small hillstation located in Bageshwar. It is known for its serenity and small town charm, quite distinct from the bigger hillstations of the region. It offers panoramic view of the Himalayas and a quiet escape from urban life. Kasaunis beauty led Mahatma Gandhi to hail it as the Switzerland of India. In Kasauni, you can visit the Anashakti Ashram which was home to Mahatma Gandhi while he wrote his discourse on Anasakti Yoga. In your sightseeing list, you must include a visit to see the Himalayan peaks that are shaped like a trident. If you are staying with a homestay, your hosts can teach you how to make an aipan, a regional and traditional style of rangoli.

6. To do in Nainital
Nainital is one of North Indias most popular hillstations. It is the land of nine lakes and enthralling activities, suitable for the entire family. In Nainital the most popular activity is boating. One can choose from several options like row boats, pedal boats and sail boats to discover the corners of Naini Lake. A cable car ride will lead you to Snow View from where you can enjoy lovely vistas of the region. A walk up and down the mall road is a lovely way to spend an evening or start the day. Many day trips from Nainital can be organized easily. The most popular amongst them are trips to Bhimtal and Naukuchiatal. Walking and hiking trails are found all over the hillstation with countless hidden secrets to share.
Nainital

7. Must see Mussoorie
Due to its close proximity from Delhi and well-connected roads, Mussoorie is one of the many poplar hillstations in Uttarakhand for tourists. Other than a pleasant climate and picturesque locales, the hillstation has plenty of activities to offer. The Mall road is great place to spend hours walking and exploring the local market, maybe picking up trinkets as souvenirs. Kempty Falls is a lovely waterfall where lots of families come to enjoy a dip in the water followed by a fun picnic. A lovely and exciting ropeway ride leads you to Gun Hill, the second highest peak of Mussoorie. Here one can enjoy divine vistas of the Himalayan ranges and of the town below.
Mussoorie

8. Wildlife Wonders
Jim Corbett National Park has been the favoured getaway for wildlife lovers in India. It doesnt just offer a chance to see rare animals in their natural habitat but also a choice of exclusive experiences. Jeep safaris, elephant safaris, camping, festive celebrations and photography are all available for your entertainment at this sanctuary. The park is closed during certain months but is a great getaway during the most pleasant seasons in North India.
Hs70

Discover more about Uttarakhand and search for a homestay

Related posts:

  1. Things to do in Bhimtal: The small hillstation with a big heart
  2. Things to do in Kollam: Eight reasons why we can’t stop raving about Kollam.
  3. Things to do and temples of Khajuraho: Seven reasons to fall in love with this intriguing heritage site

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Cantaloupe in Sweet Milk

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Cantaloupe. Thats Jamhannu/Banaspathri in Kannada and Chibbad in Konkani. It is seasonal like most fruits, grown in cool places and available in plenty in places like Bangalore and Mysore. These days it is available here in Manipal though not of a very good quality. We normally add a little sugar to it and mix it with other fruits like the Banana, Pappaya or Chikoo. We also mix it with coconut milk and jaggery which would be little different in taste yet yummy for sure. People in Bangalore add a few pieces in Panak (Sharbath) during Ramnavami when it is served as prasadam.

What you need to have:

1. Chopped Cantaloop -2 cups

2. Chopped Banana – 1 cup

3. Milk – 1 and 1/2 cup

4. Sugar – As per taste

5. Cardamom powder – 1 Teaspoon

6. Beaten Rice – 2 Tablespoons

Fresh Cantaloop Fruit

Chopped Cantaloop pieces

Ingredients of the dish

What you do with what you have:

1.Wash, peal and chop cantaloop into pieces and keep it aside as shown in image 2. Peal and chop ripe cavendish bananas as well.

2. Run half the quantity of chopped cantaloop in the mixer without adding water so that it gets properly mixed up when done.

3. Transfer the crushed cantaloop from mixer bowl to a serving bowl. Add the left over cantaloop pices and the chopped Banana pieces from step 1 to it. Add milk, sugar and cardamom powder to it. Wash beaten rice in water , squeeze out the water and mix it to the dish.

Serve chilled.

Ready to serve Cantaloop in sweet milk

Filed under: Uncategorized Tagged: festival food, sweets

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Potato Capsicum Bhath

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Potato and Capsicum are twin veggies which when combined taste heavenly. I have already put up Alu Capsicum Masala, Capsicum Sukke before and it was well received. Also as another of the rice based one pot meals, I am adding yet another to the already long list on this blog. Unlike Vangi Bhath, this is made from wet masala from scratch.

What you need to have:

1.Basumathi rice – 1 cup

2. Capsicum chopped – 2 cups

3. Potatoes chopped – 1 cup

4. Onions chopped- 2/3 cup

5. Tomato puree – 1/2 cup

6. Garam Masala powder – 1/2 Teaspoon

7. Cinnamon – 1″ piece

8. Cloves – 3-4

9. Cardamom -2

10. Bal leaf pieces- A few

11. Kishmish – A handful

12. Cooking oil – 3-4 Tablespoons

Basumathi Rice

Ingredients of Potato-Capsicum Bhath

Ingredients of Wet Masala

Ingredients of Wet Masala:

1. Fresh grated coconut – 2 Tablespoons

2. Dalia Dal – 1 Teaspoon

3. Red chillies – 5-6

4. Onion(small) – 1

5. Garlic pods – 5-6

6. Chopped Coriander leaves – 1 Tablespoon

7. Tomato – 1 (small)

8. Turmeric powder – 1 Teaspoon

What you do with what you have:

1. Wash, chop capsicum and potatoes into 2″ pieces. Wash, peal and chop onions lengthwise as well. Puree tomato in the mixer and keep them all aside in a plate as shown in image 2.

2. Wash rice drain water and allow it to dry for about 15 minutes as shown in image 1.

3. Grind the ingredients of wet masala in the mixer adding sufficient water in steps to a fine consistency .

4. Place a pressure cooker on the flame with 4-5 tablespoons of cooking oil in it. When heated add bay leaves. As you fry add cardamom, cloves and cinnamon to it.

5. When its done frying add Kishmish and chopped onion to it and salt stirring until the onion turns transparent. Now add garam masala powder and tomato puree to it and let it cook for a while on low flame.

6. When it thickens add chopped Capsicum and potatoes to it and also wet ground masala from step 3 to it and let it cook for a while till the water evaporates.

7. Lastly add rice from step 2 to it and add required quantity of water proportionately and set the cooker closing the lid for about 25 minutes till done. Ready to serve Potato-Capsicum Bhath is as shown in the image below.

Ready to serve Potato-Capsicum Bhath

Enjoy with any salad of your choice or even plain curds.

Potato-Capsicum Bhath with Tomato-Onion salad

How long it takes: 60 minutes

Number of servings: 3

Filed under: Uncategorized Tagged: one pot meals, Rice items

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Banana Blossoms curry

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Picture 186

You don’t really need to have plantains growing in your backyard since banana blossoms are available these days in the super bazars. They are really healthy and we use them in preparing chutney as well as curry in combination with Bengalgram which I will put up later. Today I would like to put up this curry with gravy which is a good side dish for lunch. This recipe I borrowed from one of friends from Kerala.

What you need to have:

1. Chopped Banana blossom – 2 cups

2. Onion chopped – 1/2 cup

3. Slit Green chilli – 2

4. Coconut milk – 1 cup

5. Chilli powder – As per taste

6. Cumin powder – 1 teaspoon

7. Coriander powder – 2 teaspoon

Picture 182

Banana blossom

Picture 147

Chopped Banana blossom

What you do with what you have:

1. Peal the Banana blossom till you get the tender part of the blossom as shown in image 1.

2. Chop it fine as shown in image above. Add a little salt to it and set it aside for about an hour. Squeeze out the water from it. Cook it in the cooker as usual adding a little salt till it turns soft. (Do not add water)

Picture 180

Cooked Banana blossom

Picture 182

Ingredients of Seasoning

3. Place a skillet with 3-4 teaspoons of cooking oil in it on the flame. When heated add slit green chillies and fry for a while. Now add chopped onions to it and let it fry till it turns transparent adding required quantity of salt to the dish.

Picture 184

Onion being fried in seasoning

4. When it is fried add chilli powder, turmeric powder, cumin powder, coriander powder one by one and finally add coconut milk to it and bring it to boil on low flame. Finally add cooked banana blossom from step 2 to it. Ready to serve Banana blossom curry is as shown in the image below.(check for salt and serve)

Serve hot with rice as a side dish.

Picture 186

Ready to serve Banana blosssom curry

How long it takes: 45 minutes

Number of servings: 4-5

Posted in Uncategorized Tagged: lunch side dish

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