Ingredients
4 tblsp oil
3 fresh Serrano peppers roughly chopped
2 large yellow onions sliced
1 tsp garlic minced
2 tsp ginger minced
1 tsp turmeric
1 tsp garam masala
2 cans tomatoes chopped
½ cup fresh dhanan
1 tsp salt
Heat Oil in large heavy pan. Add Serrano peppers, onions, garlic, and ginger. Stir fry until onions are soft. Add remaining ingredients. Bring to boil. Lower heat and simmer 20 minutes. Let cool. Puree in blender. Sauce can be refrigerated for a week or frozen for up top 2 months.
Easy Lemon Pickles (Safeera Kaka)
Ingredients 7 (approx. 300 grams) lemon 2 tbsp lemon juice 3 tsp salt 1/4 tsp turmeric powder (haldi) 1 1/2 cups castor sugar 2 tsp chilli powder Method Combine the lemons with 4 cups of water in a pressure cooker and pressure cook for 5 whistles till the lemon skins...
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