| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Indian |
Indian, Sauces and |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Besan |
| 1/2 |
c |
Water |
|
|
Ghee for frying |
|
|
To taste salt |
|
|
To taste pepper |
|
|
To taste chat masala |
| 1 1/2 |
c |
Yogurt |
| 1/4 |
c |
Milk |
INSTRUCTIONS
1. Make a pouring paste of the besan and water. 2. Heat ghee and drop paste
into hot ghee through a slotted spoon to get little drops falling at a time
(these are boondhi). 3. Remove the drops when golden brown and dry on a
paper towel to remove extra oil. 4. Soak the drops in warm water. 5. Add
milk, salt, pepper, add chat masala to yogurt 6. Squeeze water out of
boondhi and add to yogurt.
Recipe By : Somesh Rao
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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