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Receta Indian Red Gun Powder (Molaha Podi)
by Global Cookbook

Indian Red Gun Powder (Molaha Podi)
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Ingredientes

  • 1 tsp Vegetable oil
  • 2 Tbsp. Channa dahl
  • 2 Tbsp. Urad dahl, (white gram beans)
  • 15 x Dry small red chile pods
  • 1/2 tsp Asafetida
  • 2 Tbsp. Sesame seeds
  • 1/2 tsp Salt, or possibly to taste
  • 1 1/2 Tbsp. Brown sugar

Direcciones

  1. Heat the 1 t oil in a wok or possibly heavy skillet over medium heat for 3 min. Add in the urad and channa dahl and chiles. Fry stirring constantly till the beans begin to turn color, about 3 min.
  2. Stir in the asafetida and sesame seeds. Continue frying till the contents of the pan are nicely browned and smell roasted, about 3 min.
  3. Turn off the heat, transfer mix to a plate and cold completely. Blend in the sugar and salt. Grind the mix to a pwdr using a coffee grinder
  4. (my preferred method), or possibly a large mortar and pestle or possibly spice mill. The pwdr should be neither coarse, nor as fine as flour; it should have a grainy texture. This mix stays fresh indefinitely if stored in an airtight container in a cold place. Optionally, just before serving, blend a little oil into as much pwdr as you might use to make a sauce.
  5. NOTES : The following spicy pwdr is extremely warm, but very tasty and addictive. I find myself eating it plain, unable to stop-but I'm a strange one. The recipe comes from Julie Sahni's Classic Indian Vegetarian and Grain Cooking. Some of the ingredients are specialized; you'll have to get them from an Indian foods store