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Monday, December 15, 2008
Recipe Source: My Mom.
Bottle Gourd --- 1 small
Green Chilies --- 4
Onions --- ½ of the big one (if you have small onions just cut them horizontally into half)
Jaggery --- 3 pieces
Tamarind --- a lime size ball
Salt --- as per taste
Red chilly powder --- 1 – 1 ½ tsp (adjust)
Rice Flour --- 1 tblsn
Oil --- 1 tblsn
Mustard Seeds --- 1 ½ tsp
Cumin Seeds --- 1 tsp
Dry Red Chilies --- 1 halved
Hing --- a big pinch
Curry leaves --- 1 strand
Hing is not good for the pregnant ladies. So, avoid it if you are or if you making for any of them.
Peel and chop bottle gourd into big cubes. Add them to a pressure cooker directly.
Chop green chilies. Add them to the cooker.
Chop onions and add them too.
Add 3 pieces of jaggery to the pressure cooker.
Clean a lime size ball or tamarind.
Heat it in the micro wave for 30 seconds. Take 2 cups of tamarind juice out of it by pouring little more water. Add tamarind juice too to the cooker.
Add a pinch of turmeric powder, 1 – 1 ½ tsp of red chilly powder, and enough salt.
Mix well and pressure cook it for 3 whistles. Wait till the pressure goes off.
Heat a tblsn of oil in a big deep pan. Season it with mustard seeds, cumin seeds, red chilly, hing and curry leaves. Add the pressure cooked ones to the pan.
Take still more (around 4-5 cups) tamarind juice out of it by adding little-little water.
Add it to the pan.
Take 1 tblsn of rice flour. Mix with little water without any lumps. Add tht too to the pan.
Cook it for a boil.
Simmer it for about 15-20 minutes.
Have it with plain dal and rice by adding ghee. Tastes wonderful.