BBQ
RECIPES
TOMATO
AND MANGO DIP
425
g can mangoes
Salt
and Pepper
500
g (1 lb.) ripe tomatoes
1
/2 teaspoon turmeric
1/3
cup finely chopped dates
1/2
teaspoon cumin
4
shallots
2
tablespoons chopped mint
2.5
cm (1 in.) piece green ginger
1/2
teaspoon sugar
½
teaspoon chilli powder
1
tablespoon vinegar
Place
well-drained and finely chopped mangoes, peeled and finely chopped tomatoes,
dates, chopped shallots, peeled and grated ginger, chilli powder, salt,
pepper, turmeric, cumin, mint, sugar and vinegar into bowl and mix well.
Cover
bowl and refrigerate 4 hours, stirring occasionally.
Spoon
dip into bowl; serve with Sesame Papadams for dipping.
SESAME
PAPADAMS
100
g packet small Papadams (about 8cm or3 in diameter)
1
egg-white
Sesame
seeds
Brush
both sides of each papadam with lightly beaten egg-white and coat both sides
with sesame seeds.
Deep-fry
in hot oil for a few seconds until lightly browned then remove from oil immediately and drain well.
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