Indian Salsa (kachoomar) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Chopped tomatoes,
1 cup: Chopped onions,
1 cup: Chopped cucumber,
1 cup: Chopped cilantro leaves and,
Tender stems,
2 tbsp: Thinly-sliced green chilies,
Seeds discarded,
1/2 tsp: Roasted cumin seeds,
Juice of 1 lemon,
Coarse salt to taste,
Directions:
Combine all the ingredients in a bowl and serve immediately with
Tandoori Chicken or cover and refrigerate. Keeps for 5 days.
Yield: 4 servings
All recipes Copyright 1998 Julie Sahnis School of Indian Cooking. All
rights reserved.
CHEF DU JOUR JULIE SAHNI SHOW #DJ9455
Source from luhu.jp
Tandoori Chicken or cover and refrigerate. Keeps for 5 days.
Yield: 4 servings
All recipes Copyright 1998 Julie Sahnis School of Indian Cooking. All
rights reserved.
CHEF DU JOUR JULIE SAHNI SHOW #DJ9455
Source from luhu.jp
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