Hawkins Futura Nonstick Dosa Tava Griddle, Инструкция по эксплуатации

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Coconut Chutney
Yield: 2 cups
1 /
2
cup (2
2 /
3
oz / 80 g)
groundnuts/peanuts
2 cups (5
2 /
3
oz / 160 g)
coconut
coarsely grated or
cut into small pieces (about
1 /
4
inch / 6 mm square)
2 /
3
cup / 160 g
curd
beaten
6
green chillies
2 tsp / 10 ml
salt
1 tsp / 5 ml
sugar
1 /
4
cup / 60 ml
water
Tempering
1 tbsp / 15 ml
vegetable oil
1 tsp / 5 ml
mustard seeds
1 tsp / 5 ml urad dal
12 small
curry leaves
1.
Put groundnuts/peanuts on tava on medium heat. Stir constantly till
groundnuts start crackling (about 5 minutes). Remove from tava.
Allow to cool. Remove skins by rubbing groundnuts.
2.
Grind into a paste groundnuts, coconut, curd, chillies, salt and sugar,
gradually adding water.
3. Tempering:
Heat oil in a small pan on medium heat about
1 minute. Add mustard seeds. When crackling, add
urad dal
. Stir a
few seconds. Add curry leaves. Stir constantly till
dal
is light golden
brown. Immediately pour over chutney. Mix. Serve with Traditional
South Indian Dosa , Crispy Dosa , Masala Dosa , Rawa Dosa ,
Uttapam and Three-at-One-Time Masala Uttapam (for recipes,
see Contents, page 1).
•
Dhania Chutney (Green Coriander Chutney)
Yield: 1
1 /
2
cups
1 /
4
cup + 2 tbsp (2 oz / 60 g)
groundnuts/peanuts
1
1 /
2
cups (4 oz / 120 g)
coconut
coarsely grated or
cut into small pieces (about
1 /
4
inch / 6 mm square)
1 cup (1
2 /
3
oz / 50 g)
coriander leaves
chopped
1
green chilli
3 tbsp / 45 ml
lemon juice
1 tsp / 5 ml
salt
1 /
4
cup + 1 tbsp / 75 ml
water
Tempering
1 tsp / 5 ml
vegetable oil
1 tsp / 5 ml
mustard seeds
5 small
curry leaves
1.
Put groundnuts/peanuts on tava on medium heat. Stir constantly till
groundnuts start crackling (about 5 minutes). Remove from tava.
Allow to cool. Remove skins by rubbing groundnuts.
2.
Grind into a paste groundnuts, coconut, coriander leaves, chilli,
lemon juice and salt, gradually adding water.
3. Tempering:
Heat oil in a small pan on medium heat about
1 minute. Add mustard seeds. When crackling, add curry leaves. Stir
a few seconds. Immediately pour over chutney. Mix. Serve with
Nine-at-One-Time Alu Tikki (for recipe, see page 15).
•
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