Thursday, November 24, 2016

Parsi Jeeru Lasan Masala


1 whole bulb of garlic
2 teaspoon cumin seeds
10 - 15 Kashmiri red chilies
0.5 teaspoon salt
15 ml Vinegar or juice of half a lime

Grind all the ingredients together on the stone grinder to get a smooth paste. You can achieve the same smoothness with a mortar and pestle.

This paste is used to marinate seafood before frying or using in a curry.

It is used as a tenderizer for meat and poultry too.

Jeeru Lasan is integral to Parsi cooking.

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