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How To make Chickenlegs with Mango Chutney& Carott Rice
18 oz Chickenlegs,allready cooked
Chutney: 1 Mango, fresh or
1/3 oz Mango ,canned
1 Onion
1 Piece of fresh Ingwer
1 tb Oil
2 oz Raisins
1 tb Sugar
3 tb Vinegar
1 tb Catsup
Pepper 1/2 ts Coriander
1/2 ts Kurcuma
Rice: 5 oz Rice
3 tb Coconut, shredded
3 1/2 oz Carotts
1/3 oz Butter
2 tb Sugar
1. Bake the precooked chickenlegs in 200 C oven untill
they are brown. 2. Peel the mango, remove stone and cut into small cubes. 3. Peel and chop onion finely. 4. Peel and chop ingwer finely. 5. Heat the oil and
saute the onion; add the mango and ingwer.Saute a minute more.Add the rest and let it simmer 30 minutes. Let it cool and season as hot as you like. 6. Simmer the rice in saltwater until done; keep warm 7. Put the coconut into a dry skillet and brown it. 8. Peel the carotts and cut into fine strips or grate them. 9. Heat the butter in skilett and fry the carotts shortly; add sugar and heat until sugar has become caramel. Stir all the time. 10.Add carotts and the coconut to the rice, mix and serve with the cold chicken and the cold mango. Good for hot summerdays. Out of "Freizeit revue" magazine. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
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Bhel Puri How to make chapata Bhel Puri Recipe
Bhel is a common savory street food which is typically served as an evening snack or appetizer with a cup of tea or coffee.It is a tasty and chatpata snack Recipe.
Servings : 4people
TotalTime : 25 to 30minutes
Ingredients :
Murmura / puffed Rice - 3 cups
Onion, carrot & coriander mixture - 1/2 cup
Boiled peas - 1 smallcup
Green chutney - 1tbsp
Tamarind chutney - 1tbsp
Bondi - 1small cup
Bombay Mixture - 1small cup
Onion - 1small cup
Coconut oil - 1 tbsp
Chilli powder - 1tsp
Salt - 2 tsp
Turmeric - 1 /4tsp
Plain sev - 1small cup
Method :
Firstly in a pan add 3 cups of puffed rice & roast for few minutes for extra crispness. Add 1tbsp of coconut oil , 1 tsp of chilli powder, 2tsp of salt & 1/4 tsp of turmeric mix all the ingredients & keep aside.
In a mixing bowl add all 1/2cup of finely chopped onion, grated carrot & coriander leaves , mix everything completely add that mixture, Chopped tomato, 1tbsp sweet chutney & Green Chutney, puffed rice & 1tbsp Bombay mixture & 1tbsp boondi toss everything gently & transfer to the serving plate, lastly garnish with plain sev .
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Watch how to make Kandi Paratha and Green Mutton Curry, mutton cooked with mint chutney!
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