Method:
In a vessel boil four to five cups of water. When it starts boiling, add
the tomatoes and close with lid. Cook for three minutes. Switch off the
oven. Gently take out the tomatoes from the water and allow to cool.
Once it has cooled down, peel the skin and put it in a mixie and make a
fine puree.
Put the puree in a vessel and add sugar. Stir continuously and bring to
boil. When it starts boiling and become little thick, fry cashew nuts
and raisins in a teaspoon of ghee and add it to the pachadi along with
cardamom powder. Mix it and remove.
Courtesy = Kamalas Corner
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