dd red chilli powder, coriander powder, turmeric powder, garam masala powder, amchur powder cook for 2
Heat oil in a skillet,when heated add cumin seeds, green chilies and then add onions, saute until they turn golden brown Add garam masala, chaat masala, red chili powder and amchur powder.
Saute for another 2-3 minutes.
Add canned chick peas, keep on cooking for another 2-3 minutes.
Add 2 tbsp water, cover it and let it cook for 10 minutes on low-medium heat Uncover after 10 minutes,and add diced red onions and tomatoes and cook for another 5 minutes Enjoy with puris/rotis or parathas.
Fry cumin seeds, cloves, cardomen, cinnamon, green chili, garlic, ginger.
Fry onion, cashews, peanuts.
Add butter and keep frying.
Add cilantro diced.
Grind the onion mixture.
Fry capsicum and add onion mixture.
Add chilli powder, turmeric and amchur powder.
Let all boil and add cottage cheese at the end.
If using carob chips, place the peanut butter and chips in the microwave-safe bowl and microwave on HIGH for about 7-10 seconds, or until the mixture is smooth and pourable.
Spoon into blender along with banana, soy milk, and ice cubes.
If using carob powder, combine in blender along with banana, soy milk, peanut butter, sugar, and ice cubes.
For both: Blend until smooth.
Sprinkle with cinnamon to taste.
br>Add salt, oil and amchur powder. Mix well and spread out
ablespoons oil and rub in using your fingers until the mixture
add the salt, amchur powder, sugar and sambar powder and switch off the
Combine flour, brown sugar, baking powder, baking soda and salt in
rosting you like.
Note: Using a Dutch process cocoa will
ix cake flour, sugar, baking powder, and salt in bowl of
hat if you have been using unsalted butter, and/or unsalted
Heat ghee in a pan.
Add crushed red chillies and methi dana (fenugreek seeds).
Allow to crackle.
Remove from heat.
Add chana dal.
Bring back to flame.
Add sitaphal and cook for a minute.
Add corriander powder, red chilli powder, salt, sugar and mango powder.
Mix well.
Add just a little water so as to make the sitaphal soft and easy to cook.
Bring to a boil.
Cover.
Cook on low flame for 2-3 minutes.
Garnish with cilantro and ginger.
Serve rightaway!
First combine all dry ingredients.
Add the pastes and stir a bit.
THen add vinegar a tablespoon at a time until a smooth but thick paste forms (see photo to get an idea).
Store in airtight container in refrigerator and it will last for a long time.
You can marinate fish in this (use a small amount and rub into the fish, marinate a few hrs in the fridge and cook as desired).
I will post various recipes using this lovely paste.
ater if needed, add chili powder, salt. Now add the garam
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
Heat up the ghee in a sauce pan and add the seeds in the following order:
Mustard.
Adjwan.
Cumin (if using cumin powder add it later).
When the seeds start popping, add the onion and the fresh ginger (if you are using ginger powder you need to add it later).
Cook until half way brown and add the asafoetida.
When the onions are nicely brown add the tomatoes and garlic.
When the tomatoes are fully cooked, add all of your powdered spices.
Cook for another 2-3 minutes.
he flour, salt and baking powder, mix well and set aside
Use an
ordinary
biscuit
recipe, but add 1 tablespoon sugar in
place of shortening ordinarily used and add 2 tablespoons peanut
butter.
This
is
for
recipes using 2 cups of flour.
ixture evenly over the dough. Using a pastry cutter or paring
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.