I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
Do follow me on instagram https://www.instagram.com/atul_sikand/
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 .