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Carry Chilli Garlic Sauce Ramadan Special
Carry Chilli Garlic Sauce Ramadan Special

Before you jump to Carry Chilli Garlic Sauce Ramadan Special recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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These better food choices can be applied to other foods such as your cooking oils. Olive oil, for example, is loaded with monounsaturated fats which are basically good fats that counter the effects of bad cholesterol. Olive oil is also a good source of Vitamin E which has many benefits and is also terrific for your skin. If you currently are eating a lot of fresh fruits and leafy greens, you may want to think about where you’re getting them and if it’s the best source. Organic foods are a great choice and will reduce any possible exposure to harmful pesticides. Finding a local supplier of fresh vegetables and fruits will give you the option of consuming foods that still have almost all of the nutrients which are usually lost when produce has been kept in storage before it is sold.

To sum up, it is not hard to begin to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to carry chilli garlic sauce ramadan special recipe. You can have carry chilli garlic sauce ramadan special using 8 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Carry Chilli Garlic Sauce Ramadan Special:
  1. You need Peeled Carries (chilli huyi kachi imli) : 1 kg almost
  2. Take Water (pani) : 3 glasses / 750 ml + some more if thick
  3. Get 2 tbsps Salt (namak)
  4. Prepare Soaked Dry Red chillies (dubi huyi sabat laal mirchyn) : 35 -40 medium
  5. Take 2 tbsps Coriander powder (dhanya powder)
  6. Get Roasted and Crushed Cumin seeds (bhuna kuta zeera) : 2 tsps
  7. Take Garlic cloves (lehsan ke jaway) 8-9
  8. Use 2.5 cups Brownsugar or Shakar :
Steps to make Carry Chilli Garlic Sauce Ramadan Special:
  1. In wok (pan) ; add carries (kachi imli), water (pani) 3 glasses
  2. Cover and cook for 15 minutes on medium flame
  3. Uncover and cook ; - Set aside and let it cool
  4. Blend it and cook again
  5. Blend soaked red chillies (laal mirchyn) & garlic (lehsan) ; Add in wok (pan) ; Cook
  6. Add coriander powder (dhanya powder), Cumin (zeera), salt (namak), Brown sugar or Shakar - ; cook for until thickens
  7. Let it cool ; Store it in dry and Airtight container

Heat the oil lightly, saute the shallots gently till the rawness disappear. Switch off the heat and add the chilli garlic paste, blend it well. Add fish sauce if you are using. A really good chili sauce like I had as a kid. This took me many years to get the ingredients just right.

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