HAI FRIENDS WELCOME BACK TO AMMA SAMAYAL IN THIS VIDEO WE WILL SEE HOW TO MAKE A DIFFERENT LUNCH MENU 1.GREEN MANGO PARUPU KULAMBU
2.NORTHINDIANSTYLEKATHIRIKAIVATHAKAL
3.KERLA STYLE CARROT AVIYAL
4.VENDAKAI VATHAKAL
INGREDIENTS FOR GREEN MANGO PARUPU KULAMBU
1.GREEN MANGO............REQIRED AMOUNT
2.BENGAL GRAM.............150 GRAMS
3.CORIONDER LEAVES........SMALL AMOUNT
4.GARLIC.................6 PIECES
5.TURMERIC POWDER........1/2 T-SPOON
6.CUMIN SEEDS............1/2 T-SPOON
7.CURRY LEAVES...........REQUIRED AMOUNT
8.TOMATOE...............1 NO
9.SHALLOTS(SMALL ONION)..REQUIRED AMOUNT
10.RED CHILLI............6 NOS
11.SALT..................REQUIRED AMOUNT
12.OIL...................REQUIRED AMOUNT
INGREDIENTS FOR NORTH INDIAN STYLE KATHIRIKAI VATHAKAL
1.BRINJAL.........250 GRAMS
2.GREEN CHILLI.....4 NOS
3.GARLIC...........SMALL AMOUNT
4.GINGER...........SMALL PIECE
5.CORIONDER........1/2 T-SPOON
6.CASHEW...........SMALL AMOUNT
7.FENNEL SEEDS......1/3 T-SPOON
8.CUMIN SEEDS.......1/3 T-SPOON
9.BLACK PEPPER.......1&HALF T-SPOON
10.LEMON DROPS.......SMALL AMOUNT
11.OIL...............REQUIRED AMOUNT
12.SALT..............REQUIRED AMOUNT
INGREDIENTS FOR KERLA STYLE CARROT AVIYAL
1.CARROT................1/2 KG
2.CUMIN SEEDS...........1 T-SPOON
3.GREEN CHILLI..........4 NOS
4.TURMERIC POWDER.......1/4 T-SPOON
5.CURRY LEAVES..........REQUIRED AMOUNT
6.COCONUT...............REQUIRED AMOUNT
7.CURD..................1 CUP
8.YELLOW GRAM...........75 GRAMS
9.OIL...................REQUIRED AMOUNT
10.SALT.................REQUIRED AMOUNT
INGREDIENTS FOR LADIESFINGER(VENDAKAI) VATHAKAL
1.LADIES FINGER(VENDAKAI)......1/2 KG
2.SHALLOTS(SMALL ONION).........5 NOS
3.CORIONDER.....................1/2 T-SPOON
4.RED CHILLI....................6 NOS
5.URAD DAL......................1&HALF T-SPOON
6.TURMERIC POWDER...............1/3 T-SPOON
7.OIL...........................REQUIRED AMOUNT
8.SALT..........................REQUIRED AMOUNT
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