Thursday, February 10, 2011

Carrot chutney.


Carrot: 250 gm
coconut: one cup
gingely oil one spoon.
Pepper powder: 2 spoon


Wash the carrot and peel the skin.
shred it well
In a wok add gingely oil and saute the carrot.
Put the carrot, coconut, pepper powder and salt in a mixie and
grind it smoothly without adding much water.

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