Ingredients:
Desiccated coconut: 1-2 tbs
Besan / Graham flour: 2-3 tbs
Coriander seeds: 1 tbs
Peanuts: 1 tbs
Garlic: 1-2 clove
Turmeric: 1/2 tbs
(coriander and cumin powder)Dhana jeera powder: 1.5 tbs
Red chili powder: 1 tbs
Salt to taste
Garam masala: 1/2 tbs
Fennel seeds: 1 tbs
Sugar: pinch or two
Coriander leaves : 1-2 tbs
Mustard seeds: 1/2 tbs
Cumin seeds: 1/2 tbs
Asafoetida: pinch
Methi / fenugreek powder: 1/4 tbs
Mustard powder: 1/2 tbs
Aamchur powder / dry mango powder: 1/2 tbs
Oil
chillies medium large: 10-12
Preparation:
Wash chillies.
To make masala:
we will dry roaste following items seperately and add it to a mixing bowl.
Coconut -> roast it till its slightly brown.
Coriander seeds - > roast it till its lightly brown.
Fenugreek and mustards powder - > roast it for a minute or so.
Peanuts - > roast it till its brown and peel of the skin and add to the mixture.
Let the mixture cool off and grind everything into fine powder. Add garlic paste of one to two cloves, pinch of sugar, garam masala and fine chopped coriander. Add salt to taste and one to two spoon of oil and mix it with hands.
Add stuffed chillies in the oil with masala side on the top. Add access masala on chilies and cook each side for 2-3 minutes.
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