Friday, 28 April 2017

Fugad With Tendli & Cashewnuts #sikandalouscuisine

We learnt this delicious and light dish at the sikandalous cuisine master class at Bernado's Where Crescentia taught us this dish . It's light and delicately flavored and was an instant hit at home . Do try it too.

​250 Grams Tendil - Slice long into 2 or 4 pieces.
50 Grams Cashew Nuts - Soak in water for 20-30 minutes and halve in length them with a knife​.
50 Grams Onions - Slice slightly thick and long.
3 Green Chiles - Make a slit length wise.
1 Teaspoon Ginger Paste.
1 Teaspoon Garlic Paste.
50 Grams Grated Coconut.
Salt To Taste.

Heat oil , saute onions till just about limp , but not colored , then add ginger garlic paste .
Add tendli , chilies and salt , cook covered , stir occasionally , splash water as needed and cook till soft .
Towards the end of cooking , stir in coconut and cashews . Take off heat , leave the dish covered .
This was so good !

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator  & Owner Sikandalous Cuisine #sikandalouscuisine
More About My Work At ,

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