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The Vegetarian Curry Bible
Green Beans in Garlic Butter
by daawat.com
Hot and Sour Tomato Pickle
by Sunita
Ingredients:
This delicious pickle is very easy to make and will serve as an
excellent accompaniment to plain rice, dosas and breads.
For the not-so-brave at heart, you can mix this pickle with some
curd and savor it with dosas, rice or bread.
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450g fresh green beans, sliced
25g unsalted butter
garlic flakes, crushed or finely chopped
2g cumin seeds
1/2 tsp chili powder
Salt to taste
Ingredients
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1 lb. green tomatoes(Red ones can be used too)
15-20 red chillies
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
Method:
1
2
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Melt the butter over low heat and season with cumin seeds. Add the
garlic and fry for 1 minute.
Add green beans, salt and chili powder. Cover the pan and simmer the
green beans in their own juice until they are tender for 10-12 minutes,
stirring occasionally.
1 1/2 cups oil
Salt to taste
3
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Remove from heat and serve with vegetable korma or fried rice.
Method
1
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Slice the tomaotes, smear turmeric and salt on them and soak them in 1
cup vinegar.Leave for about 2 hours.
2
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Blend together the garlic, ginger, red chillies and 3/4 of the mustard,
with a little vinegar.
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Heat the oil and add the remaining mustard.
When the mustard crackles, add the fenugreek.
Fry for 2 minutes and then add the blended mixture and fry well for
over 20 minutes.
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0. Store in a clean bottle.
1. Will keep for a year.
Add the tomatoes and the remaining vinegar.
Stir continuously as the mixture comes to a boil.
When the pickle is almost done, the oil begins to float at the top.
Take it off the heat and let it cool.
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