19 nimakayya poori koora Recipes

whole-wheat flour (sift to take out some of the larger bran bits), all-purpose flour, salt, vegetable oil , canola + 2 1/2 cup for deep-frying, water

indian whole wheatflour - 2 cups, salt - to taste, vegetable oil - for frying, warm water - 3/4 cup

potatoes, cooking oil, skinned split black lentils (urad dal), split bengal gram (chana dal), mustard seed, dried red chile peppers, broken into pieces, asafoetida powder, chopped onion, green chile peppers, sliced into thin rings, fresh curry leaves, ground turmeric, ground red pepper, minced fresh ginger root, salt to taste, fresh lime juice , or to taste, chopped fresh cilantro

red beets - trimmed, peeled , and cut into cubes, potatoes, peeled and cut into small cubes, vegetable oil, skinned split black lentils (urad dal), mustard seed, cumin seed, dried red chile peppers, broken into pieces, asafoetida powder, fresh curry leaves, ground red pepper, flaked coconut

cooking oil, dried red chile peppers, broken into pieces, cumin seeds, mustard seeds, asafoetida powder, fresh curry leaves, onions, chopped, green chile peppers, chopped, ground turmeric, tomatoes, chopped, red chili powder, white sugar, salt , to taste, water, chopped cilantro leaves, for garnish (optional)

white boiling potatoes, chopped onion, firm-ripe tomatoes, cut into 1/4-inch dice (1 1/4 cups), then drained in a sieve about 20 minutes, unripe mango (preferably green), peeled, pitted, and cut into 1/4-inch dice, coarsely chopped cilantro, indian puffed rice * (2 oz), unseasoned sev* (thin crispy chickpea noodle pieces; 4 1/2 oz), sweet tamarind chutney, spicy cilantro and mint chutney

whole wheat flour, plain flour, salt, polyunsaturated margarine, melted, water , about, oil (for deep frying)

refined flour - 2.5 cups (maida is best), baking powder - 1/2 tsp, soda bi-carbonate - a pinch, water - 1 cup, salt - 1 tsp, yogurt - 1/2 cup, sugar - 2 tsps, oil - 2 tbsps + fry

wheat flour and pinch of salt , sifted ., water, oil or ghee for deep frying .

potatoes, cooking oil, dried red chile peppers, broken into pieces, skinned split black lentils (urad dal), cumin seeds, mustard seeds, green chile peppers, chopped, fresh curry leaves, minced fresh ginger root, asafoetida powder, ground turmeric, water, ground red pepper, salt to taste, chickpea flour (besan), water, fresh lime juice , or to taste, chopped fresh cilantro

potatoes, cooking oil, dried red chile peppers, broken into pieces, skinned split black lentils (urad dal), cumin seeds, mustard seeds, onions, sliced thin, green chile peppers, chopped, fresh curry leaves, asafoetida powder, water, salt to taste, chickpea flour (besan), water

oil, peanuts, split bengal gram (chana dal), skinned split black lentils (urad dal), dried red chile peppers, raw cashews (optional), mustard seed, fresh curry leaves, green chile peppers , halved lengthwise, ground turmeric, lemons, juiced, salt to taste, cold, cooked basmati rice

vegetable oil, dried red chile peppers, broken into pieces, cumin seeds, mustard seed, coriander seed, fresh curry leaves, asafoetida powder, calabash gourd (anapakaya), cut into 3/4-inch pieces, milk, salt to taste, ground red pepper

whole wheat flour, unbleached all-purpose flour, salt, butter, melted, warm water, melted butter

whole-milk greek yogurt, superfine sugar, ground cardamom, ground nutmeg, saffron threads (optional), sour cream (optional), golden raisins, chopped pistachios, whole-wheat flour, salt, vegetable oil, plus more for deep-frying

whole wheat flour, all purpose flour, salt, water (about a cup or less), oil