Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, usal fondue. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Learn how to make an authentic Swiss Cheese Fondue with my family's recipe, from scratch! Since some people asked, NO this is not an instant fondue mix!! Fondue is Switzerland's national dish, a melting pot of different flavors and aromas, similar to the country itself-a melting pot of people and different cultures.
Usal Fondue is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Usal Fondue is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have usal fondue using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Usal Fondue:
- Make ready 1 cup soaked pulses (moong, moth beans and black peas)
- Prepare 3/4 cup tomato puree
- Make ready 1 cup boiled veggies (pumpkin, dudhi,cabbage,cauliflower,)
- Prepare 2 tbsp kashmiri powder
- Prepare 2-3 tbsp usal misal masala
- Prepare 1 tbsp chopped garlic
- Get 2 tbsp oil
- Take 2 cubes cheese (grated)
- Make ready 1 tsp pepper powder
- Take 1 tsp grated ginger
- Make ready 1-2 cups water (depends on consistency)
- Take 1 tbsp butter (optional)
- Take For garnishing: chopped onion,mixed farsan, chopped coriander
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Instructions to make Usal Fondue:
- Cook mix soaked pulses.
- Smashed them roughly
- Heat oil in a pan, saute garlic then add tomato puree and let it cook for 2 to 3 mnts.
- Mash boiled Vegetables and add them in the pan.
- Add mashed pulses and all the other ingredients,add water as required. Cook them for 4 to 5 minutes on slow flame.Consistency of Fondue should not be too thick or watery.keep on stirring continuously.
- Take out ready usal Fondue in Fondue pot.Garnish it with onion, coriander and mixed farsan.Serve it with mini pav or croutons.
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