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21 Gun Salute
Moong daal ka Papad 1/2 cup coarsely crushed Mangodi 1/2 cup curd (dahi) 1 tsp red chilli powder 2 tsp coriander (dhania) powder 1/8 tbsp turmeric powder (haldi) 1 tbsp Aniseed 1/2 tbsp cumin seeds (jeera) 1/2 tbsp Pepper A pinch of asafoetida (hing) 1/2 onion (chopped) Tomato Paste Garlic Paste 1 tbsp Desi ghee 2 tbsp of oil Salt to taste
Fry the chopped onion and aniseeds in slow fire till it turns golden brown.
Combine the curd, chilli powder, coriander powder, turmeric powder, pepper, tomato paste, garlic paste and 1 cup of water in a deep bowl and mix well using a whisk. Add the mixture of Step 1 in it. Keep aside.
Heat 1 tbsp of desi ghee in a pressure cooker, add the coarsely crushed mangodis and sauté on a medium flame for 2 to 3 minutes.
Add 1 cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside.
*See details here
Heat 1 tbsp of oil in a deep non-stick pan; add the aniseeds, cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Remove from flame; add the curd mixture, mangodi and salt. Mix.
Transfer the whole mixture inside a copper handi. Add the papad (fried previously), mix well and cook on medium flame for 1 minute stirring occasionally.
Serve immediately with red chilli powder and curd drippings.
*The above ingredients
serve 1 – 2 people
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