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Wednesday, April 21, 2010

Pistachio coconut Chutney:

INGREDIENTS:

Pistachio nuts - 1/4 cup, shelled.
Grated coconut - 1 cup.
Pinch cumin seeds 
Green chili - 1 or 2.
One sprig curry leaves 
Salt to taste.  

Grind all the above ingredients with adequate water.

TO TEMPER:

2 tbsp oil.
1 tsp mustard seeds.
1 sprig curry leaves.
2 or 3 red chilies.

Heat oil, add mustard seeds and when it crackles, add the chilies and curry leaves and fry. 
 Add to the ground mixture, and serve with dosa.

"ENJOY COOKING AND EATING"

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