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Friday, August 31, 2007



Undercut pasinda 1 kg

Ginger / garlic 1 tsp

Onion 1 raw and grind about 2 tbsp

Curd 1 cup

Sarson oil 1/2 cupPapaya 2 tbsp levelled

Brown onion grinded 2 tbsp

Chilly powder 2 tsp

All spice 2 tsp

Salt 1 tsp heaped

Cooking Method

Mix everything well in pasindas and keep for an hour or two. Put on skewers and roast on charcoal or bake in a pre-heated oven at 180° for 35-40 minutes and give dam of coal. Serve garnished with sliced onion and lemon.

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