Saturday, 28 September 2013

KHAMANG KAKDI

CHEF BB
KHAMANG KAKDI
INGREDIENT
Cucumbers - peeled and chopped   2 cups
Green chilies chopped                     1 no
Coriander leaves chopped               1 tsp
Peanuts roasted                               ¼ cup
Lemon juice                                      1 tsp
Salt                                                   to taste
Red chilly                                          a pinch
PREPARATION OF TEMPERING
Cumin seeds                                    2tsp
Ghee                                                           2tsp
Asafoetida                                        a pinch
METHOD OF PREPARATION
1.   Mix together the cucumber, green chili, coriander leaves, peanuts, lemon juice and salt.
2.   In a pan, heat ghee & add cumin seeds.

3.   Then add asafoetida and immediately pour this tempering on the prepared cucumber salad and serve it.

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