Cranberry Thokku
Ingredients:
1 cup. - Fresh Cranberries
3 to 4 inch. - Fresh Ginger
8 to 10. - Green Chillies
1 tsp. - Red chilli powder
1/4 tsp. - Turmeric powder
Small lemon size - Tamarind
Small piece. - Asafoetida
2 tsp. - Jaggery
1 tsp. - urad dal
2 nos. - Red chillies
4 tbsp. - Gingly oil
Salt to taste
Tempering
1 tsp. - mustard seeds
Wash the cranberries drain them. Remove the outer skin of the ginger and cut into small pieces. Wash and drain the green chillies. In a pan add 1/2 tsp of oil and saturated dal, red chillies and Asafoetida till the urad dal becomes golden brown then add the tamarind saute for a minute and remove from the fire. Grind all of them and make a paste consistency without adding water to it. In a pan add the rest of the oil, mustard seeds. When the mustard seeds splutter add the ground paste and saute till the oil leaves the sides of the pan. Store in a air tight clean and dry container in the fridge. This stays for one month.
Ingredients:
1 cup. - Fresh Cranberries
3 to 4 inch. - Fresh Ginger
8 to 10. - Green Chillies
1 tsp. - Red chilli powder
1/4 tsp. - Turmeric powder
Small lemon size - Tamarind
Small piece. - Asafoetida
2 tsp. - Jaggery
1 tsp. - urad dal
2 nos. - Red chillies
4 tbsp. - Gingly oil
Salt to taste
Tempering
1 tsp. - mustard seeds
Wash the cranberries drain them. Remove the outer skin of the ginger and cut into small pieces. Wash and drain the green chillies. In a pan add 1/2 tsp of oil and saturated dal, red chillies and Asafoetida till the urad dal becomes golden brown then add the tamarind saute for a minute and remove from the fire. Grind all of them and make a paste consistency without adding water to it. In a pan add the rest of the oil, mustard seeds. When the mustard seeds splutter add the ground paste and saute till the oil leaves the sides of the pan. Store in a air tight clean and dry container in the fridge. This stays for one month.
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