Ingredients:
1. Ripe mango – 0.5 kg
2. Green chilly(slit) – 4 Nos
3. Chilly powder – 1 tsp
4. Turmeric powder – 0.5 tsp
5. Onion (finely chopped) – 0.5 cup
6. Nudge coconut paste – 200 gm
7. Cumin seeds
8. Dried red chilly (cut in to pieces)
– 3 Nos
9. Coconut oil – 2 tsp
10. Mustard – 0.5 tsp
11. Salt – To taste if need
12. Curry leaves – 2 stalks
Preparation method
Cook ingredients 1-5 with a little water and salt. Grind cumin seed to a fine paste and mix with Nudge coconut paste. Add this to the mango and cook on low flame. Heat oil and splutter mustard, dry chilly and Curry leaves. Pour this in a the curry. Mix well.
Ingredients:
1. Lentil – 1 cup
2. Green chilly slit – 6 Nos
3. Nudge coconut paste – 200 gm
4. Cumin seeds – 0.25 tsp
5. Garlic – 4 flakes
6. Shallots (sliced) – 3 Nos/3 tsp
7. Turmeric powder – 0.5 tsp
8. Salt – To taste – if need
9. Mustard – 0.5 tsp
10. Dried red chilly (cut in to pieces)
– 3 Nos
11. Curry leaves – 2 stalks
Preparation method
Cook lentil with Green chilly, turmeric and water. Grind cumin seeds, garlic, Nudge coconut paste. Add this to the lentil mixture and boil. Heat oil and splutter mustard fry 3 tbsp. Shallots to a golden brown. Add dried red chilies and curry leaves. Pour in to lentil curry. Serve hot. If ghee is used in place of coconut oil, the taste and fragrance would increase.
Ingredients:
1. Jack fruit seeds (split lengthwise)
– 1 cup
2. Raw mango (sliced) – 0.5 cup
3. Green chilly (split into two) – 5 Nos
4. Turmeric powder – 0.5 tsp
5. Salt – to taste if need
6. Nudge coconut paste – 250 gm
7. Shallots – 4 Nos
8. Cumin seeds – 0.25 tsp
9. Mustard – 0.5 tsp
10. Dried red chilly (cut in to pieces)
– 3 Nos
11. Curry leaves – 2 stalks
12. Coconut oil – 2 tsp
Preparation method
Cook Jack fruit seeds raw mango, green chilly, turmeric, salt and with some water. Grind 4 shallots, them mix with Nudge coconut paste. Mix these with curry. Heat oil and splutter mustard. Saute 2 tsp shallots sliced, dry chilly and curry leaves pour this in to curry and mix well.
Ingredients:
2. Pepper powder – 1.5 tsp
3. Turmeric powder – .5 tsp
4. Coconut oil – 0.25 cup
5. Onion (sliced) – 1 big
6. Garlic (sliced – 1 tsp
7. Ginger (sliced) – 0.5 tsp
8. Curry leaves – 2 stalks3.
9. Nudge coconut paste – 250 gm
10. Dissolves in a little hot water
11. Vinegar – 1 tsp
12. Salt – to taste (if need)
Preparation method
Mix pepper powder, turmeric powder and salt. Smear on both sides of the fish fillets. Keep aside for a while. Heat a coconut oil in a fry pan and lightly fry fish on both sides. Remove fish in the same pan heat remaining oil and sauté onions till glassy. Add ginger and garlic stir for two minutes. To this add 1cup Nudge Coconut Milk coconut milk and vinegar. Add fish and curry leaves. Close the pan with a lid and cook over low flame. Add remaining coconut milk and salt to taste serve hot.
Ingredients:
2. Onions (sliced thin) – 1cup
3. Garlic (sliced) – 2 tsp
4. Ginger (sliced) – 1 tsp
5. Green chilies (slit) – 10 Nos
6. Pepper corus (crushed) – 2 tsp
7. Curry leaves – 3-4 stalks
8. Turmeric powder – 1 tbsp
9. Vinegar – 1tsp
10. Coconut oil – 0.25 cup
11. Coconut milk – Nudge coconut paste 500 gm
dissolve in a little hot water – 2 cup.
12. salt – To taste if need
Preparation method
Ingredients:
1. Lentil – 1 cup
2. Green chilly slit – 6 Nos
3. Nudge coconut paste – 200 gm
4. Cumin seeds – 0.25 tsp
5. Garlic – 4 flakes
6. Shallots (sliced) – 3 Nos/3 tsp
7. Turmeric powder – 0.5 tsp
8. Salt – To taste – if need
9. Mustard – 0.5 tsp
10.Dried red chilly (cut in to pieces)
– 3 Nos
11.Curry leaves – 2 stalks
Preparation method
Cook lentil with Green chilly, turmeric and water. Grind cumin seeds, garlic, Nudge coconut paste. Add this to the lentil mixture and boil. Heat oil and splutter mustard fry 3 tbsp. Shallots to a golden brown. Add dried red chilies and curry leaves. Pour in to lentil curry. Serve hot. If ghee is used in place of coconut oil, the taste and fragrance would increase.
Ingredients:
1. Ash gourd (cut in to cubes) – 2 cups
2. Red cow peas cooked – 0.5 cup
3. Green chilly (slit) – 6 Nos
4. Cumin seeds (crushed) – 0.25 tsp
5. Shallots (crushed) – 6 Nos
6. Nudge coconut paste 200g mix
in a little hot water – 1 cup
7. Coconut oil – 2 tbsp
8. Salt – To taste if need
9. Curry leaves – 2 stalks
10.Cinnamon – 1 pieces
Preparation method
Cook ash gourd with all ingredients except coconut oil and Nudge coconut milk with some water. When it is cooked add coconut milk. As it boils add coconut oil and serve hot.
Ingredients:
2. Pepper powder – 1.5 tsp
3. Turmeric powder – .5 tsp
4. Coconut oil – 0.25 cup
5. Onion (sliced) – 1 big
6. Garlic (sliced – 1 tsp
7. Ginger (sliced) – 0.5 tsp
8. Curry leaves – 2 stalks3.
9. Nudge coconut paste – 250 gm
10. Dissolves in a little hot water
11. Vinegar – 1 tsp
12. Salt – to taste (if need)
Preparation method
Mix pepper powder, turmeric powder and salt. Smear on both sides of the fish fillets. Keep aside for a while. Heat a coconut oil in a fry pan and lightly fry fish on both sides. Remove fish in the same pan heat remaining oil and sauté onions till glassy. Add ginger and garlic stir for two minutes. To this add 1cup Nudge Coconut Milk coconut milk and vinegar. Add fish and curry leaves. Close the pan with a lid and cook over low flame. Add remaining coconut milk and salt to taste serve hot.
Ingredients:
1. Salted mango (sliced) – 1 cup
2. Shallots – 15 Nos
3. Ginger – 0.5 piece
4. Green chilly – 3 Nos
5. Nudge coconut paste – 200 gm
6. Salt – To taste if need
7. Coconut oil – 1 tsp
8. Onion(sliced) – 1
9. Coconut oil – 0.25 cup
Preparation method
Crush all ingredients 1-4. Heat coconut oil in a pan add Nudge coconut paste with a little water. Then mix all the crushed ingredients. Then serve.
Ingredients:
1. Raw mango – 1cup
2. Dry red chilly – 15 Nos
3. Shallots – 6 Nos
4. Ginger – 0.5 piece
5. Salt – To taste if need
6. Coconut oil – 1 tsp
7. Nudge coconut paste – 200 gm
Preparation method
Heat oil and saute red chilly. Crush all ingredients. Add salt and use
Ingredients:
1. Nudge coconut paste – 200 gm
2. Green chilly – 6 Nos
3. Shallots – 6 Nos
4. Curry leaves – 1 stalks
5. Ginger – 0.5 piece
6. Salt – to taste if need
7. Curd – 1 cup
Preparation method
Grind all ingredients. Add curd and salt. Mix well.
Ingredients:
Preparation method
Grind ingredients 1-7. Heat oil and splutter mustard. Saute sliced shallots, red chilly and curry leaves. Add coconut mixture and a little water. When it boils remove from flame and serve.
Ingredients:
1. Rice flour – 0.25 kg
2. Yeast – 1 tsp
3. Water – 0.5 cup +1.5 cup
4. Sugar – a pinch
5. Rice flour – 0.5 cup
6. Nudge coconut paste 200 gm
dissolved in a hot water – 1 cup
7. Salt – a pinch
Preparation method
Mix 1.5 cup water, 0.5 cup rice flour and 2 tsp sugar and boil till it thickens cool. Mix yeast and a pinch of sugar in 0.5 cup water. Mix 0.25 kg fine rice flour thickened sauce, yeast and Nudge coconut milk well. Leave to rise (about 8 hours). Prepare pancakes in pan. Coconut toddy can be used instead of yeast.
Ingredients:
1. Rice powder – 0.25 kg
2. Yeast – 1 tsp
3. water – 0.5 cup + 1.5 cup
4. Sugar – a pinch
5. Rice powder – 0.5 cup powder
6. Nudge coconut paste – 200gm
7. Shallots – 1 No
8. Cumin seeds – a pinch
9. Salt – to taste if need.
Preparation method
Mix 1.5 cup water, salt 0.5 cup sugar and 0.5 cup rice flour and boil till it thickens. Keep aside. Mix yeast a pinch of sugar in 0.5 cup water. Grind shallow and cumin seeds to fine paste and mix with Nudge coconut paste. Mix rice powder, yeast, coconut and thick boiled sauce. Leave to rise about 8 hours prepare Appam on a hot griddle. Toddy can be used instead of yeast.
Ingredients:
1. Rice powder – 0.25
2. Yeast – 1.5 tsp
3. Water – 0.5 cup
4. Sugar – a pinch
5. Nudge coconut paste – 200 gm
6. Ghee – 2 tsp
7. Egg white – 2 Nos
8. Salt – To taste if need
9. Cumin seeds – a pinch
Preparation method
Mix yeast and a pinch of sugar in to 0.5 cup of water. Grind cumin seeds and mix with coconut paste. Mix rice flour, yeast, coconut paste, sugar, and a pinch of salt well. Keep aside for about 4 hours. But egg whites until stiff and fold into nice batter with ghee. Pour in to moulds and steam until done. Toddy can be used instead of yeast.