aste.
Spoon 1/4 vegetable mixture into a log in
Fry for 5minutes,.
Add Biryani Masala, yogurt, green chillies and
lso buy this in the Indian market, but it is much
hopped pistachios.
Serve the biryani with naan bread and lassi
rumbled saffron, turmeric, salt, and vegetable broth.
Bring to a
br>SPOON about 1 tablespoon VEGETABLE SAMOSA FILLING on one half
Combine chickpea flour, carrots, onion, peas, garlic, spices, baking powder, cilantro and 1/4 cup water. Season.
Heat oil in a wok. Deep-fry level tablespoons of vegetable mixture, in batches, until lightly browned and cooked through. Remove with a slotted spoon and drain on paper towels. Serve with yogurt.
colander.
Place the vegetable oil in a large skillet
hat can be used for biryani; you can use them all
br>Fresh coriander, used in Indian cooking is the same herb
ou will be serving this biryani{preferably a large earthen pot
CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4
b>Biryani in order to have an idea on making this interesting recipe
he rice in a little vegetable oil for about 3 minutes
n A Large Pot pour vegetable oil,turn stove on to
PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following
arge skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes
aal is typically eaten with Indian bread- naan or chapati.
carrots, peas, potato, chile powder, biryani masala powder, and salt to
br>See my Creamy Guacamole recipe.