analogy
material:
• 1/4 cup oil
• 2 dry red chilies
• 2 tsp cashews
• 1 tsp urad dal
• 1 tsp chana dal
• 1 tsp mustard seeds
• 1 pinch asafoetida
• 1 tsp chopped onion
• 3 green chilies
• 1 stalk fresh curry leaves
• 4 cups water
• 1 tomato, chopped
• 1 teaspoon ground ginger
• Salt - as per taste
• 2 cups semolina
• 3 Tbsp fresh lemon juice
• 2 tsp ghee
process:
• Heat oil in a pan, fry red chilli, cashew, urad dal, chana dal and mustard seeds for 5 minutes.
• Then add asafoetida powder on top, then add chopped onions, green chilies and curry leaves and cook.
• Put water in the pan, along with it add chopped tomatoes, ginger paste and salt and boil it.
• Slowly add semolina and keep mixing with other hands. If you don't stir it continuously or if you put it in a jiffy, it will freeze.
• Lower the flame of the gas and cover it. Then cook for 10 to 15 minutes.
• Add lemon juice and ghee to the mixture and take the pan off the gas. Serve it after 10 minutes set.
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