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Deep Fried Shallots And Roasted Dry Coconut


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Coastal Indian Food uses a lot of Shallots(Red Onions) and Dry Coconut as a base for the Curry. I slice 2-3 kgs of Shallots very thinly and deep fry these in Rice Bran Oil till crisply golden.Drain on Paper Towels to soak up all the excess Oil.When cooled and drained store these in Tupperware.

I crush the amount needed by powdering these in a Blender.I also dry roast shredded Dry Coconut on a griddle and cool to room temprature.I store this and powder it as and when needed.This saves me a lot of time when I need to move really quick in the Kitchen!!!
- Submitted by KOMAL53 7/12/2010 in Cooking | 0 Comments
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