Ingredients
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.
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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