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| MY CLICKS |
required:mushrooms-400 g diced, finely chopped onion-1 tbsp,butter-1/2 tbsp,thai style green curry powder[by gourmet collection]-3 tsp,coconut milk-1 tin or 400ml,black pepper pd,broccoli-1 small head cut into small florets,milk-3 cups,salt-according to taste
method
heat the butter in a vessel and tip in the onions.lightly saute and when they sweat, tip in the mushrooms and stir fry until they turn little soft.add the curry powder,coconut milk,broccoli,black pepper powder,milk and cook until the broccoli is slightly soft.add salt and mix well.serve hot
required:1 carrot diced,2 small avacados,1 large tomato cut into medium pieces,cumin seeds-1/2 tsp,tamarind paste-1/4 th tsp,green chillies-5,garlic cloves-2,salt-according to taste,turmeric pd-a pinch,oil-4 tsp
for tempering:oil-1/2 tbsp,mustard seeds-1/4 th tsp,chanadal-1/4 th tsp,uraddal-1/4 th tsp,curry leaves-few
method
fry the green chillies in little oil and put them in a mixie jar along with garlic,tamarind paste,cumin seeds.grind to a smooth paste.in another vessel simaltaneously add little oil and put the carrot along with the tomato pieces and cover until cooked.put this into the mixie jar after it comes to room temperature along with salt and turmeric pd.grind in whipper mode.mash the avacados in a bowl after deseeding them.put the ground paste in the same bowl and mix well.prepare the tempering and add to the chutney
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| MY CLICKS |
