Mix all the ingredients for the marinade.
Add the chicken cubes.
Mix well.
Set aside for 2 hours.
Mix all the ingredients for the batter in a bowl.
Beat well.
The batter should have a thick, but flowing consistency.
Add the marinated chicken cubes to the batter.
Keep aside for 30 minutes.
Deep-fry the chicken in hot oil till crisp.
Place the pakoras on a platter.
Sprinkle with chaat masala and serve.
For the sweet and sour sauce,
For the batter, mix yeast and 1/4
br>Combine the dry ingredients for the batter.
Mix well, then
For the batter, combine flour, cornstarch, baking powder,
etals gently to enclose.
For the batter, sift flour and cornstarch
an and set aside.
For the batter: In a large bowl
ust enough water to the batter so it's relatively thick
Mix the ingredients for the batter together thoroughly and let sit
Preheat oven to 425f, grease a 6 inch deep cake tin.
Combine all the batter ingredients in a bowl, beat until smooth and leave in a warm place until it goes frothy.
Add all the dough ingredients to the batter and stir until smooth. Pour batter into the tin, cover and leave until doubled in size.
Bake uncovered for 35 minutes, until golden brown.
Turn out on wire rack and leave to cool.
This mixture can be made as one large loaf, or as smaller buns which can be split and toasted.
Remove oil from heat.
For the batter, sift flour and cornstarch
FOR CRISPY ROASTED POTATOES:
Preheat oven
12-muffin pan.
FOR THE BATTER ~ In large bowl, whisk
br>Pour batter into 2 greased loaf pans.
Bake for 50
ddition to ensure a creamy batter. Slowly beat in vanilla, then
Use the traditional recipe for Toll House cookies on the back of the package; drop by rounded measuring tablespoonfuls onto ungreased cookie sheets.
Press dough into 2-inch circles.
Bake at 375\u00b0 for 10 to 12 minutes.
Cool 1 minute; remove from cookie sheets.
Cool completely.
he yeast.
Let stand for 10 minutes.
Mix the
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
an or baking dish.
For the batter: place all the ingredients