[…] Ingredients 500 grams Levti 3 tsp Chilli Garlic Paste (see essential of parsi cooking) […]
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[…] 2 tsp Ginger Garlic paste (adoo lasan) […]
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[…] is the masalas that make Parsi food stand out from the rest, points out Perin. “We either make it at home […]
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[…] a mix of pigeon peas, chickpeas, red lentils and mung beans — along with a meld of adu lasan (ginger-garlic paste) and three masalas, one spiked with a few chiles, the heat of which fortifies the other flavors. […]
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[…] 1 tbsp Ginger Garlic paste […]
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[…] salmon fillets (I used salmon fillets but any fish like cod, haddock or shrimps can be used.) 3 tsp marchu lasan (Green Chillies and garlic minced together) 3 tsp Besan / Chick pea flour Dry curry spice powder: 1 […]
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[…] Pomfret in India, great flavor and the taste of the ocean within. Wonderful in Curry or Fried with indian masala. Very difficult to find in […]
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[…] (jaifal) 1 tsp Cumin ( jeeru) 1 inch Cinnamon stick (taj) Coriander fresh leaves 1 Green Chilli 1 tsp Ginger garlic paste (Adu-lasan) Salt to taste Method Fry the sliced onions in ghee. Cook the meat and keep aside. Coat […]
[…] Ingredients 500 grams Levti 3 tsp Chilli Garlic Paste (see essential of parsi cooking) […]
[…] 2 tsp Ginger Garlic paste (adoo lasan) […]
[…] is the masalas that make Parsi food stand out from the rest, points out Perin. “We either make it at home […]
[…] a mix of pigeon peas, chickpeas, red lentils and mung beans — along with a meld of adu lasan (ginger-garlic paste) and three masalas, one spiked with a few chiles, the heat of which fortifies the other flavors. […]
[…] 1 tbsp Ginger Garlic paste […]
[…] salmon fillets (I used salmon fillets but any fish like cod, haddock or shrimps can be used.) 3 tsp marchu lasan (Green Chillies and garlic minced together) 3 tsp Besan / Chick pea flour Dry curry spice powder: 1 […]
[…] Pomfret in India, great flavor and the taste of the ocean within. Wonderful in Curry or Fried with indian masala. Very difficult to find in […]
[…] (jaifal) 1 tsp Cumin ( jeeru) 1 inch Cinnamon stick (taj) Coriander fresh leaves 1 Green Chilli 1 tsp Ginger garlic paste (Adu-lasan) Salt to taste Method Fry the sliced onions in ghee. Cook the meat and keep aside. Coat […]