Description
Nut pacchadi goes well with veg biriani and its nutritious too
| Ingredients-1 | |
|---|---|
| 10 nos | Badam |
| 10 nos | Pista |
| 10 nos | Cahewnuts |
| cup | Jaggery |
| cup | Water |
| cup | Grated coconut |
| 20 nos | Dates (chopped) |
| cup | Raisins |
| Ingredients-2 | |
|---|---|
| 1 T | Musard seeds |
| 1 T | Urad dal |
| 1 no | Red chili |
| 5 nos | Curry leaves |
Instructions
SOAK BADAM,PISTA AND CASHEW IN WARM WATER FOR HALF AN HOUR,PEEL OFF THE SKIN FROM BADAM AND CUT THEM INTO SMALL PIECES.CUT PISTA AND CASHEW ALSO INTO SMALL PIECES.MAKE A THICK SYRUP OF JAGGERY AND HALF CUP WATER.MIX ALL THE INGREDIENS FROM TABLE 1.HEAT A KADAI AND ADD 2 TEASPOON GHEE AND ADD THE INGREDIENS FROM TABLE 2.FRY FOR 1 MINUTE AND ADD IT TO THE PACHADI.ENJOY THIS RICH PACHADI WITH INDIAN STLYE LUNCH.
