Description
Pomegranate sauce with a rich palette of tastes is ideal not only for meat, fish, and pancakes. Due to starch it turns out not liquid, garlic, and Basil give the right touch of spicy, the sauce can be a water dish, and dip the pieces of pancake!
Ingredients
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Basil
0.5 tsp
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Semi-sweet red wine
100 ml
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Garnet
130 g
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Potato starch
0.75 tsp
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Sunflower oil
1.5 Tbsp
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Garlic
1 tooth
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Sugar
1 tsp
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Salt
0.5 tsp
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Yogurt
1 l
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Chicken egg
3 piece
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Flour
11 Tbsp
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Sugar
3 Tbsp
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Soda
0.5 tsp
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Sunflower oil
2 Tbsp
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Salt
Cooking
Of pomegranate seeds squeeze the juice. Of the 130 g of the obtained granules with 100 ml of pomegranate juice.
To the juice add 50 ml of red semi-sweet or sweet wine.
Add salt, sugar, chopped garlic, Basil, black pepper
and oil "Oleyna". Who loves a sweet sauce, you can add sugar.
Pour into a pan or bucket and put on the fire, allow the sauce to boil.
In the remaining fault divorce starch. When the sauce comes to a boil already — diminish the heat to low and pour the starch into the pan, stirring constantly. Warmed sauce, stirring constantly, for about 30 seconds and remove from heat.
Strain through a sieve and serve in portions or in the common bowl for pancakes.
For pancakes knead the dough.
Add the vegetable oil and stir.
Bake pancakes on a heated pan until Golden brown.
Serve hot pancakes with pomegranate sauce. Bon appetit!
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