Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Indian Noodle Payasam
Ingredients
- 30 g butter
- 100 g raw cashews
- 3⁄4 cup sultana
- 3⁄4 teaspoon cardamom seed
- 1 pinch saffron thread
- 2 cups milk
- 1⁄2 cup sugar
- 50 g rice vermicelli, broken into small strands
- edible edible silver foil (to garnish) (optional)
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