Tag: garam masala

Fruit Flies Indicate Organic Food Is Better

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Fruit flies indicate that organic fruit is better. The debate about the health benefits of eating organic carries on, but one smart middle-school girl discov…
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Pan-fried Chicken Breast with Morel Sauce – Gordon Ramsay

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Gordon Ramsay

recipe fried chicken breast with morel sauce. for Season 3 of Gordon Ramsay’s The F Word
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As Tandoori Okara Chicken Nuggets (recipe) Make ??? ??????? (???) , you will see your favorite video Esson make recipes easy dinner

chicken nuggets is healthy using Okara! Okara (bean curd) is a loss which remains after the tofu manufacturing soymilk. It is low in calories, low in fat, high in fiber and also contains protein, calcium, iron and riboflavin. It is an excellent nutritious food! What else I like Okara blood is allowed to flow smoothly! In other words, it reduces the level of cholesterol in the blood! As you may know, we usually Unohana (cooked okara) with okara, but this time I mixed with chicken and chicken nuggests made. Its texture was like a meat and my favorite really liked it, It became D hehe published on p.81 of a recipe mook (magazine book) by Kodansha. I named after “Tandoori” because I. yogurt and spices, which are used for popular Indian dish called Chicken Tandoori hehe BTW, 1122 our wedding anniversary! createeathappy.blogspot.com ——————————— Tandoori Chicken Nuggets Okara Difficulty: Easy Time: 20 min Number Servings: 16 Ingredients Parts: A * 100g (3.5oz) Okara * 100g (3.5 oz) chicken chopped * 100g (3.5 oz) grated onion * 1 egg * 1/2 c. grated ginger * 1/2 c. love * B * salt and pepper 4 tbsp. * 4 tablespoons of flour. Yogurt 1 tsp. Soy sauce 1 tsp. Curry powder * 1/4 c. Garam masala vegetable oil for frying * 3 C c. * 1 tablespoon ketchup. Mayonnaise Route
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Dal Makhani

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more recipes Ingredients 1 cup urad www.indianrecipevideo.com any or black gram lentil 1 cup kidney beans (Rajma) 1 teaspoon grated ginger 2 tsp coarsely ground fennel seeds Red chilli powder (accord to taste) 1 tsp. In tablespoon turmeric powder 3-4. Ghee or butter or oil 1 tsp. A big pinch of cumin 1 tablespoon ginger and garlic 1 medium onion hung (finely chopped, optional) 2-3 medium tomatoes, finely chopped 1/2 c. Garam masala 1/2 cup of cream. 2 c. cilantro (cook dal) (optional) 5-6 cups water salt to taste Wash and soak urad whole black and rajma dal and rajma soaked the overnight.Cook in 5-6 cups of water with salt, powder red pepper powder, fennel seeds, turmeric and ginger to dal and rajma are done / soft (I pressure cooker whistles 10-12). Lightly mash dal and rajma mixture keep aside. Heat oil or butter in a heavy saucepan. Add cumin and hanged himself loose. Ginger, garlic, onions, and cook until light golden brown. Add the garam masala and chopped tomatoes. Saute until the tomato purée, fat and starts to leave the masala. Add mashed dal and rajma to this mixture and little water (desired consistency). Adjust seasoning and simmer over very slow 15-20 minutes.Add cream and simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.
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Hara Bhara Kebab (Vegetarian Kebab Recipe) by Tarla Dalal

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Hara Bhara Kebab is a quick and easy vegetarian kebab made with spinach and green peas and perked with authentic Indian spices. tarladalal.com Soaking Time: 1 hour Preparation Time: 15 mins Cooking Time: 20 mins Makes 12 kebabs Ingredients 1/4 cup chana dal (split bengal gram) 2 tsp finely chopped ginger (adrak) 2 tsp finely garlic (lehsun) 1 tbsp finely chopped green chillies 1 cup blanched spinach (palak) 1/2 cup boiled green peas 1/2 cup grated paneer (cottage cheese) 1 tsp chaat masala 1/4 tsp garam masala salt to taste 1/2 cup plain flour (maida) dissolved with 1/3 cup water 3/4 cup bread crumbs oil for deep-frying For Serving tomato ketchup green chutney Method 1. Clean, wash and soak the chana dal for 1 hour and drain. 2. In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles. 3. Allow the steam to escape before opening the lid. Drain. 4. Add the chana dal, green peas, spinach and blend in a blender till smooth using ½ tbsp water if needed. 5. Transfer into a bowl and add the paneer, salt, garam masala, chaat masala and ¼ cup bread crumbs, mix well. 6. Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2″) flat kebabs. 7. Dip each kebab into the prepared flour- water paste and roll in the remaining bread crumbs. 8. Heat the oil in a non-stick kadhai and deep-fry them till they are golden brown in colour from both the sides. Serve hot with tomato ketchup and

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