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favoured much at my place. But buying it is still done on a regular basis both
by my husband and FIL. So finishing is my responsibility. Generally I use it as
a garnish or when I do not stir fry it with a crunch, but when you have half a kg to
finish before the next lot comes in over the weekend it’s a bit too much.
I made this delicious VadMorka! I know that picture is not very appetising but
believe me you will love the taste as a salad with rice and dal.
are no proportions in this recipe but still you will need
to ¾ cup Curd
tsp Red chilli powder (adjust as per taste)
tsp mustard seeds
tblsp urid dal (split)
direct flame till the skin is charred on all sides. Cool.
with the back of a knife/ peel with your good old fingers as much as you can. Discard the seeds then mash the capsicum.
the oil add and wait for the mustard to splutter. Add the urid al and wait till
the dal reddens a bit then add the hing.
the starter culture of the curds and depending on the season adjust the amount
of curds, in winter 1-2 tblsp and in summer 1 tblsp. Since I leave the food on the
table and no one is around to disturb the salad it sets by 1:30pm the time all
are ready to sit for food.
arranged on your tava/skillet after making chapattis as it is still hot and
mine being the heavy one retains heat for a long long time. The amount of
cooking on the gas is reduced plus I do not have to stand attendance to it.
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