Snake gourd kootu (cooked with peas).
To make:
cut one gourd, remove seeds and slice.
Add with 1 sliced tomato
1/3 cup green peas without skin (soaked for 10 mins)
4 sliced shallots
1/2 inch sliced ginger
4 sliced garlic
1 tsp turmeric powder
salt and enough water.

Simmer till soft and tender. Temper/fry 5 sliced shallots
1 tsp fennel seeds and
2 sprigs sliced coriander leaves in 1 1/2 tbsp ghee or oil.

Combine into gourd mixture.
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Easiest #sardinevaruval aka #sardinedrystyle
#homefood #homecooking
Of course. All about easy, fast and jiffy.
Have a look at these visuals and figure out how to cook this #sardinedish
#recipeoftheday #masaksardin #navakrishnan #navascooking

Eurasian Pineapple Salted Fish Curry.
This curry embodies a delightful revelation of flavors, blending the elements of saltiness, sweetness, and sourness into a harmonious symphony. Its bold and distinct taste profile will surely awaken your palate, especially if you appreciate big, bold flavors. So, if you're ready to embark on a culinary adventure that expands your horizons, join me in preparing this Eurasian Pineapple Salted Fish Curry.
Recipe: nava-k.com

#navascooking
#EurasianFood
#SaltedFishCurry
#PineappleCurry
#HomeCooking
#DelightfulCurry

Chana dal thogayal/chutney. Method: soak dal (1/2 hour) & drain off water.
Fry in oil and keep aside.
In the same pan, leave abt 1 tbsp oil.

Fry curry leaves, chilli & cumin seeds.
Add back dal inside, stir and remove frm heat.

Pulse/blend in blender with yogurt, milk and salt till creamy and smooth.
Ingredients as needed.
#navascooking #vegetariandelight #homecooking

Curry leaves chutney.
To make:
Dry fry curry leaves (1 small bunch) and few dried red chillies (2 to 3 mins).
Add in blender, pour 1 tbsp gingerly oil, 1 tbsp yogurt, 1/4 cup milk and salt.
Pulse/blend till smooth.

#CurryLeavesChutney
#IndianChutney
#WellnessFood
#HealthyDish
#Vegetarian
#HomeCooking
#navascooking
#NavaKrishnan