Saturday, September 29, 2012


Recipe from:
The FOOD Court

Cut the fruit in half and got the peel off and as much of the white membrane below the skin to expose the lush beautiful flesh which was cut in pieces and collected in a bowl.
A pinch of salt, 1/2 a teaspn of sugar, ¼ of a teaspn of rock salt, a generous pinch of red chilly powder, half a teaspn of freshly ground cumin, 1 teaspn of raw mustard oil was added and mixed well.

I burnt a coal on the gas and when it turned to embers I doused it in the bowl containing the fruit and immediately covered it with a lid and let the smoke do the rest.

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