Took The Tuk or Sindhi is a dish (from the region Sindh now in Pakistan). It is usually made with potatoes (try to, it's a treat!) But I received in my cart AMAP artichokes and I immediately thought of adapting the recipe to accommodate them. It was delicious, served with duck breast and a salad of shallots!
Tuk-Took
Ingredients:
500g Jerusalem artichokes
A squeeze of lemon
Oil fry
1 tsp chilli powder
½ tsp coriander powder
½ tsp cumin powder
¾ teaspoon dried green mango powder (amchur)
½ tsp salt
Method
Mix all the spices.
Peel and quickly place the artichokes in a saucepan with water and a dash of lemon juice.
Bring to the boil and cook for 8-10 m until they are tender.
Drain artichokes and dry them.
Heat oil and brown the pieces well artichoke.
Make drain on paper towels.
Sprinkle artichokes with spices and serve immediately.
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Tuk or Tood is a Sindhi dish (coming from the region of Sindh now in Pakistan. Usually it is made with potatoes (try it, it’s scrumptious) but I had some Jerusalem Artichokes in my CSA box and I immediately thought of adapting this produce to the recipe. It was delicious, served with duck breast and a shallot salad!
Tuk –Took
Ingredients
500g Jerusalem artichokes
A squirt of lemon juice
Oil for frying
1 tsp chilli pd
½ tsp coriander pd
½ tsp cumin pd
¾ tsp dried raw mango pd (amchur)
½ tsp salt
Method :
Mix together the spices.
Peel the Jerusalem artichokes quickly and put them in a pot with a squirt of lemon juice.
Boil for about 8-10m till tender.
Drain and dry.
Heat oil and fry till brown The Jerusalem Artichokes.
Drain on paper towels .
The Spice Sprinkle over-the fried Jerusalem Artichokes and serve as the director.
***
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