ned chilli dal mirch) powder Garam magala (see p. 18)
treacle or brown sugar
Dry mango powder (amchur) Salt to taste
22 Authors Choice
METHOD
Mix the ingredients for the paste 3 together. Heat the clarified butter / oil and add the paste. Fry until brown in colour. Add the turmeric, — red chilli powder, garam masala, — treacle, dry mango powder and salt. Stir for 30 seconds. @ Add the sultanas, cashewnuts, dates, and almonds. Add % cup of warm water and cook until the nuts — become soft and tender. When ready to serve, the dish should have a thick gravy.
OCR Output (chars: 1304)
@naugeleh
Image 1:
INGREDIENTS
60 gm / Y% cup
15 gm / 12
V2 cup
10 gm / 12
For the paste:
150 gm / Vz cup
30 gm / 1% tbsp
6 gm/ 1 tsp
6 gm/ 1 tsp
3 gm/ 1 tsp
100 ml / Ya cup
2 gm / 1% tsp
1 Yam/ 1 tsp
2 gm/ 1 tsp
7 am / 2 Isp
Zam/ 1 tsp
Cea
KHAJOOR-KISHMISH KA SALAN
(Sumptuous cashewnut, raisin and almond curry)
Serves: 4
Sultanas (kishmish), soaked in water for 2 hours, drained
Cashewnuts (kajw), halved
Dates (khajoor), seedless and halved
Almonds (badam), blanched, peeled and halved
Onion (piyaz) paste
Tomato (tamatar) purée
Garlic (lasan) paste
Ginger (adrak) paste
Cumin seed (Geera) powder
Clarified butter (ghee) / refined oil
Turmeric (haldi) powder
ned chilli dal mirch) powder
Garam magala (see p. 18)
treacle or brown sugar
Dry mango powder (amchur)
Salt to taste
22 Authors Choice
METHOD
Mix the ingredients for the paste 3
together. Heat the clarified butter /
oil and add the paste. Fry until
brown in colour. Add the turmeric, —
red chilli powder, garam masala, —
treacle, dry mango powder and salt.
Stir for 30 seconds.
@ Add the sultanas, cashewnuts,
dates, and almonds. Add % cup of
warm water and cook until the nuts —
become soft and tender. When
ready to serve, the dish should have
a thick gravy.
Khajoor-Kishmish Ka Salan »
Image 2: