dwadashi cooking

praparation 1
cut a raw pineaple … into i/2 inch long 1 cm width pieces ..
heat ghee in a pan and add pepper to it ..
put raw pineaple and fry till coarseness of pineaple wears away …
preparation 2
take leaves of ajwain … clean it with running water and dry it by cloth ..
heat ghee in pan and slightly roast the leaves along with ginger ,jeera and dhania and dry coconut
grind then into fine paste …
preparation 3 ..
roast moong daal and grind it to paste adding a slight salt …
make balls of this dough and fry til golden in oil .. remove the fried balls ..
take curd and mix water init till a thick liquid is done ..
take a pan .. heat ghee in it … fry small pieces of ginger cury leaves and mustard
add fried pineaple to it
add ajwain paste to it
once ghee shows up ..
add moong baals
switch off the stove
allow the preaparation to cool
and add thick buttermilk
add salt to taste …

dwadashi cooking

boil akkha moong along with green cover till tender ..
grind coconut pepper and jeera
heat oik in pan …
crackle mustard jeera curry leaves and coriander …
add ground paste
add boiled moong without draing the water …
salt to taste ////s

dwadashi cooking

take amla
soak it in warm water …
cut into pieces ..
grind mustrads and pepper ,,,
heat oil [ this dish requires more oil …
crackle mustards jeera and moong daal
fry deeply till amla gets totally soft ….
put the ground powder …
add jaggery ..
salt to taste ..