Pineapple and chili tango
Finely chop the pineapple on the ring. Heat the oil in the pan and fry the crushed onions lightly. Now add pineapple pieces, peppers, ginger paste, cloves, cinnamon, saffron and water and bring it to a boil. As soon as it boils, reduce the heat and cook for five minutes, stirring occasionally. When the pineapple softens, add the sugar and salt and mix well. Cook over medium low heat for 8-10 minutes until the mixture begins to leave the sides of the pan. Add lime and zest juice and mix well. Remove the pan from the heat and let the chats cool. “You can cool this chats in a covered glass jar for longer shelf life,” says Sagar’s manager
Californian grapes and reducing honey rosemary
Melt 30 gm of brown sugar over low heat, add 2tsp to it and let it thicken. Add 50 ml of port wine and rosemary branch to this. Simmer for a few minutes to make the aroma rosemary well soaked. Add 250 gm of sliced, bone California grapes to the mixture and cook over low heat for a few minutes until the grapes cover the sauce. Allow it to cool and cool.
“It can be kept up to a week in a sealed container. On top of the vanilla ice cream, cooled condensed cream or just some whipped milk cream,” the homeless boss Niharika shares.
Melt 30 gm of brown sugar over low heat, add 2tsp to it and let it thicken. Add 50 ml of port wine and rosemary branch to this. Simmer for a few minutes to make the aroma rosemary well soaked. Add 250 gm of sliced, bone California grapes to the mixture and cook over low heat for a few minutes until the grapes cover the sauce. Allow it to cool and cool.
“It can be kept up to a week in a sealed container. Top over vanilla ice cream, chilled condensed cream or just some whipped milk cream,” – shares Homemade boss -jailebus.
CHAT lemon
Cut 1 kg of lemons into small pieces. The next step is a deputy of 250 gm of red pepper. Now grind the lemons and chili with 1 kg of sugar. “The ratio between lemons and sugar should be 1: 1,” says Home Chem Soifala Bartava.
Strain the mixture and cook it in a non-stick pan for two to three minutes, stirring constantly. Add 1tsp salt and mix again. Turn off the flames, and Lemoni Chaty is ready to feed.
Acute mango -chat
Take one cup of crushed ripe mango, two tomatoes, one onion and one jailer. Take 15-20 mint leaves, fresh coriander leaves, ½tsp fried cumin powder and 1tsp red chili powder. Now add lemon juice, chaate -grind and salt to taste. Mix everything, guarantee that he will remain chunky. “You can serve this shuttle with crokes, barbecues or use it as a pin,” says Home Boward -Kuhar Mukegirja.
Korodus (Karis Karandas) Chas
Wash and pure 100 gm of the bark, three green peppers and 50 g of green coriander leaves. Cut the coriander leaves into large pieces. “Grind everything finely and cook the paste on low heat. Chef -Kuhar Michari.
