Friday, February 15, 2013

Amiri Khaman

Time 20 min
Chickpeas / Chana daal 1 cup
Pomegranate seeds 1/2 cup
Garlic cloves 3
Ginger 1/2 inch
Green chilies 2-3
Coriander 1 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp
Eno 1 tsp
Oil 1 tsp
Salt to taste
Coriander and nylon sev for garnishing

Soak chana daal in water along with 1/4 tsp cumin seeds for 2 hrs. Remove water then grind chana daal, garlic, ginger, green chilies, turmeric powder, coriander, salt into a coarse paste.
It will look like idli batter. Add eno to this batter. Mix well. Apply oil to steamer/idli patra. Pour the batter steam for 15 min. Then remove from idli patra, crush the idlis. In kadai heat 1 tsp oil add mustard seeds, cumin seeds and and pinch of asafoetida. Pour this on crushed idlis. Mix well. Now add pomegranate mix well. Garnish with coriander and sev. Serve.

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