AuthorGeo FoodsCategoryBar BQIngredients
Preparation
Rub mustard oil, balsamic vinegar, malt vinegar, dry mango powder, sugar, crushed black pepper, deghi mirch and roasted cumin powder. Keep rubbing the mix for five minutes to make a good blend. To this blend add black salt, garam masala, salt, honey and asafetida. Thicken this mixture with roasted gram powder. Cut the fruits in bite size pieces. Coat with the marinade and immediately roast on a grill or in a hot oven. Serve warm.
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¼ cup mustard oil 2 tbsp balsamic vinegar 1 tbsp malt vinegar 1 tsp v 1 tsp sugar 1 tsp black pepper, crushed ¼ tsp deghi mirch ¼ tsp cumin powder, roasted ¼ tsp black salt ¼ tsp garam masala salt to taste ½ tsp honey 1 pinch asafetida 2 tbsp gram powder, roasted 2 persiman (ramphal 1 pineapple, semi-ripe 3 guavas 3 green apples 2 pearsDirections
1Rub mustard oil, balsamic vinegar, malt vinegar, dry mango powder, sugar, crushed black pepper, deghi mirch and roasted cumin powder. Keep rubbing the mix for five minutes to make a good blend. To this blend add black salt, garam masala, salt, honey and asafetida. Thicken this mixture with roasted gram powder. Cut the fruits in bite size pieces. Coat with the marinade and immediately roast on a grill or in a hot oven. Serve warm.
Ingredients
Directions
Rub mustard oil, balsamic vinegar, malt vinegar, dry mango powder, sugar, crushed black pepper, deghi mirch and roasted cumin powder. Keep rubbing the mix for five minutes to make a good blend. To this blend add black salt, garam masala, salt, honey and asafetida. Thicken this mixture with roasted gram powder. Cut the fruits in bite size pieces. Coat with the marinade and immediately roast on a grill or in a hot oven. Serve warm.