3.
THIS
AND
THA
T
to taste
Salt
to taste
Pepper
to taste
Chat Masala
1 c
Yogurt
1
2
c
Milk
1
4
1. Make a pouring paste of the besan and water.
2. Heat ghee and drop paste into it through a slotted spoon to get little
drops that fall one at a time (these are boondhi).
3. Remove the drops when golden brown and dry on a paper towel to
remove extra oil.
4. Soak the drops in warm water.
5. Add milk, salt, pepper, and add Chat Masala to yogurt.
6. Squeeze water out of boondhi and add to yogurt.
3.3 Mint and Coriander Chutney
Quantity
Ingredient
1 bunch
Coriander leaves
1 bunch
Mint leaves
1
Green chili
1 oz.
Seedless tamarind
1 tsp
Salt
4 T
Water
1 medium
Onion
1. Wash and soak tamarind in water for hour.
1
2
2. Clean, pick and wash the coriander and mint.
3. Separate pulp from the tamarind and squeeze out the pulp.
4. Grind coriander, mint, green chili and onion into a ne paste.
5. Add the tamarind pulp and salt.
13
3.3.
MINT
AND