fried til + oil + khorsani?

shakeen · Jan 19, 2010 7:23 PM

Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} This is how my ma makes “til ko achar” 1.        Heat the pan till it is screaming hot. 2.       Add sesame seeds, and stir periodically coz you don’t want to burn them. 3.       When it starts to make the ‘popping sound’ that means it is ready. 4.       Then in a blender add salt, green chilies’, lemon juice (according to your taste), little water & sesame seeds. 5.       Blend it forms a smooth paste. 6.       You can serve it both ways, as it is or can add very finely chopped onion, garlic and ginger pieces. 7.       It can be tempered as well.(optional)   Enjoy. Last edited: 19-Jan-10 07:51 PM

sikuti · Jan 19, 2010 7:48 PM