Savvy - - Cuisine Savvy -

Serves 4 IN­GRE­DI­ENTS:

1 tsp sugar 1 tsp black pepper, crushed ¼ tsp deghi mirch ¼ tsp cumin pow­der, roasted ¼ tsp black salt ¼ tsp garam masala Salt to taste ½ tsp honey A pinch of hing 2 tbsp chana dal pow­der, roasted ¼ tsp anaar­dana pow­der ¼ tsp mus­tard oil ¼ tsp bal­samic vine­gar ¼ tsp malt vine­gar FRUITS RE­QUIRED:

2 per­si­man (ram­phal) 1 pineap­ple, semi-ripe 3 guavas 3 green ap­ples 2 pears METHOD:

1. Mix mus­tard oil, bal­samic vine­gar, malt vine­gar, anaar­dana pow­der, sugar, crushed black pepper, deghi mirch and roasted cumin pow­der. Keep mix­ing for 5 min­utes to make a good blend. 2. Add black salt, garam masala, salt, honey and hing. Add roasted chana dal pow­der and mix well to thicken the mix­ture. 3. Cut the fruits in bite size pieces. Coat with the above mari­nade and roast im­me­di­ately on a hot sigri or oven. 4. Serve warm.

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