Tuesday, August 17, 2010
Rava 3 cups
Onions 1 medium, finely chopped
Carrot ½ cup, cubed
Green chilly 2 nos, finely chopped
Ginger 1 tsp, roughly chopped
Mustard seeds ½ tsp
Dry red chilly 2 nosCurry leaves 2 sprigs
Salt requiredOil 1 TBSP
Water 4 ½ -5 cups
Heat a wide pan at medium heat and roast the rava till a light brown color. Set this aside.
Heat another pan and add oil. Splutter mustard seeds followed by dry red chillies and curry leaves. Add chopped onions and ginger. When the onions turn translucent, add carrots. Cook this for few minutes and add water (amount of water depends on the consistency you want for the final product). Allow this to come to a boil. Now slowly add the roasted rava stirring continuously and making sure that its all soaked thoroughly. Add grated coconut and little butter mix well and cook to the consistency desired.
Sunday, August 15, 2010
China this summer.Sorry there are no snaps of the Fried Bull frog
or the Scorpion Fry