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Receta Anardhana Churan
by Global Cookbook

Anardhana Churan
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Ingredientes

  • 2 Tbsp. Anardhana, (pomegranate) seeds dry
  • 2 Tbsp. Amchoor, (dry mango) pwdr
  • 1 tsp Cumin seeds
  • 12 x Peppercorns, (12 to 15)
  • 2 Tbsp. Green saunf, (fennel) seeds
  • 1 tsp Sugar grnd coarsely
  • 1/2 tsp Honey
  • 2 pch black salt, (2 to 3) Salt to taste
  • 1 tsp Lemon juice

Direcciones

  1. Lightly roast separately, anardhana, cumin,peppercorns and saunf.
  2. Cold. Dry grind each but keep saunf coarse.
  3. Mix all ingredients in a large plate.
  4. Check taste and make tiny balls of the dough.
  5. Dry for 2-3 days until hard.
  6. Serve as a digestive after meals.
  7. Making time: 20 min (excluding drying time)
  8. Makes: 1 c. balls approx.
  9. Shelflife: 2 months or possibly more
  10. Variation: Add in a little dry ginger pwdr (soonth) if desired the pungency of ginger.