Some wonderful vegetable items.

Pani Baishakalera neighborhood nourishment. The sustenance that will be in Bangalore and the celebration touches. There are some formula formulas,

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Blade Dry Caps

Fixings: cut dried enormous 2 (cut into little pieces), soybean oil half container, dark pepper 2, hacked onion 2, garlic 1 tablespoon of ginger, 1 tablespoon of ginger glue, 12/13 of chillies (dried in dried rice) So, if the pepper is somewhat more great), yellow powder 1 teaspoon, 1 teaspoon of cumin powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 2 teaspoons of hot flavors, 2 tablespoons of coriander leaves and salt. 

Strategy: from the get go, include oil onion and garlic, garlic curry, cove leaf, ginger glue, yellow powder and a wide range of flavors. In the middle of, leave the dried plunge with some water and dry well. At the point when the dried paneer is bubbled, it will be secured with chillies and hot flavors. Dry water and let the coriander leaves with oil. Taste the salt before applying.

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Mixed vegetable

Fixings: Various sorts of vegetables (some lentil, ecclesiastical, sweet pies, papaya, brinjal, potato, coconut), bean stew, ginger glue, garlic glue, cumin seeds, coriander, turmeric powder, five gallons, inlet leaf, high temp water, Oil, salt amount, ginger curd and ghee in amount 

Method: Pour oil in the bowl to start with, give it a smidgen of vegetable with five flavors, ginger, turmeric powder, stew powder, coriander, cumin seeds, sound leaf, garlic glue, ginger glue and lentil beats. Presently cover with a little water. Sooner or later, cover again with salt. At the point when the vegetables are bubbled, spread the blend of chillies, hot chillies, ginger and ghee in the blend. Get served following two minutes.

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Pumpkin Pump

Fixings: some polao/sugarcane rice, some mung bean, 4 tablespoons of coriander, 1 teaspoon of coriander leaves, 2 teaspoons of garlic, 2 teaspoons of heated water, 4 teaspoons of cinnamon, 2/3 cinnamon, groundnut 5-6, the amount of cooking oil, as indicated by the measure of ghee, adjusted pepper powder 1 squeeze, onion beaver 1 table spoon, lemon is a piece and salt seasoned. 

Strategy: First, rice and heartbeats ought to be washed completely by water. Warmth the cooking oil in a pot, blend a wide range of flavors, rice-dal and warmth it with medium warmth. Whenever rice and heartbeats are bubbled, include ghee and onion beribera before abandoning it with some lemon juice.

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Vetaki Paturi

Fixings: 1 kg of bourbon angle filet, cut into banana leaves 1 (major), coconut margarine 1 glass, mustard seeds 100 grams, mustard oil 5 tablespoons, yellow powder 1 teaspoon, red bean stew powder 2 teaspoons, salt to taste And filets made of angled banana leaves to overlap 

Methodology: After influencing glue in a holder with coconut to margarine, mustard seeds, mustard oil, yellow powder, pepper powder and amount of salt, keep the bits of fish sifted in it for 60 minutes. At that point first glue 1 teaspoon flavor glue with a bit of banana leaf. Give him a fish filling. At that point glue another spoon of flavors on it, overlay the banana leaf and curve it. In a nonstick skillet, bubble 1 spoon of mustard oil for six to seven minutes. At that point it will be finished.

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Shrimp cement

Fixings: 500 grams (medium) of shrimps, leaving a some mustard seed, a large portion of some coconut, a large portion of some turmeric powder, 1 teaspoon of red bean stew powder, 2 teaspoons of mustard oil, a large portion of some salt, salt amount and magma leaves 15-16. 

Technique: First wash the shrimps and wash the water completely. Gather the mustard oil and broil the mustard oil in the griddle. In it, shrimps are blended with turmeric, pepper, mustard seeds, coconut and salt until the point when the darker shading is painted. At that point cover the stove by covering two minutes. Enhancement with curry and flavors, place it in the leaves, rotisserie them in a little mustard oil. In the wake of cooking, after the bubbling oil in the cauliflower oil, serve it from the stove and shrimps.

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Khasir Rezala

Fixings: 1 kg of mustard meat, 1/some onion, some ginger, 1 tablespoon of garlic glue, 1 teaspoon of coconut, 2/3 bits of cleaved sugar, some cooking, a large portion of some cooking oil, a large portion of some drain, chapati 7/8 ghee, 2 tablespoons of spread, oil of 2 tablespoons of sugar, 1 tablespoon of sugar and salt amount. 

Methodology: First wash washed meat and water must be washed. At that point marinate 30 minutes of meat with a curry and a wide range of flavors. Heat up the stove for 30-40 minutes with a little measure of water. On the off chance that the meat is bubbled, at that point take some time off with drain, sugar, ghee, margarine oil and take it off.

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Chital Kopa

Fixings: The back of the fish angle is 500 grams, garlic glue 1 teaspoon, ginger glue, a some cleaved stew powder, a large portion of a teaspoon of salt, as indicated by amount of salt, amount of soybean, amount of high temp water, coriander and mint leaves 1 glass. . 

System: Take out the piece of the fish from the back of the chital angle. Keep 10-15 minutes of cooked mint leaves and mint leaves, salt and yellow powder. After that make the kofta and make the spinach and crush the cupa oil. Pour every one of the flavors in the cauldron and blend it well with oil. Leave the kupta, which is absorbed hot flavors. Spread the high temp water powder on the cover. Present with coriander leaves spread to finish everything.