Grams Medium Cauliflower Florets
From Vegetarian & Sea Savors For Persian Cooking (2016).
Source and licence
From Vegetarian & Sea Savors For Persian Cooking (2016), printed page 7, digitised by the Internet Archive: https://archive.org/details/BOOKVegSeaSavors_201606
Read the original http://creativecommons.org/publicdomain/mark/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 4 Tablespoons Sunflower Oil
- One Teaspoon Sugar
- Two Tablespoons Lemon
- One Teaspoon Mango Powder
- Four Tablespoons Light Soy Sauce
- 3 Medium Onions
Method
- 200 Grams Broccoli Florets 3 Medium Onions.
- 200 Grams Small Mushroom.
- 4 Tablespoons Sunflower Oil.
- One Teaspoon Sugar.
- Two Tablespoons Lemon Or Lime Juice.
- One Teaspoon Mango Powder.
- Four Tablespoons Light Soy Sauce.
- 4 Tablespoons Of Sunflower Oil.
- Salt And Pepper As Required.
- 1/2 Teaspoon Zarchubeh(T urmeric) .
- One Teaspoon Geshniz (Coriander) Powder.
- use wooden skewers and lineup the cut pieces, starting with vegetables in any suitable order, heat in oven for 15 minutes until soft, place under a grill heating each side for 7 minutes.