If you want , you can add little more salt while cooking. In this recipe , I used very ordinary spices and you can moderate it according toyour preference
salt - totaste. For detailed recipe with step by step pictures. potatoes- 4 ( boiled). capsicum medium size- 2 ( top cut off and cleared of seeds an white pith)
If they are tender, your dish is ready. Salt totaste. This is a nutritious recipe that needs very little oil and is made using small vegetables that are stuffedwith a dry spice paste and then baked to tenderness in the oven
Get the latest updates straight toyour email. And then there is this besan flour which she adds to the gravy which makes the gravy thicker and which gives it a unique taste
And do remember , you will have to adjust conditions and cooking time based on your oven’s function. using a flat spatula press the edges of the kulcha to ensure even cooking
a hot flat pan, cook the paratha both sides by sprinkling some oil or ghee until both sides are golden brown, repeat this for the remaining dough to make more parathas
Salt it to ensure it cooks well , but retains its crunchiness. Cook Time. Add Ajwain, Jeera and crushed Kasuri methi ( fine crushed between the palms of your hands) to the sifted flour
Heat a tawa, place a rolled out paratha on the tawa, let it cook a little from both sides without adding oil/ghee, then brush oil/ghee on both sides and fry till they are golden brown
a hot flat pan, cook the paratha both sides by sprinkling some oil or ghee until both sides are golden brown, repeat this for the remaining dough to make more parathas
Always local, seasonal, freshly sourced produce are used tocook the food in the temple kitchen. This post is a celebration of the simple cooking methods using uncomplicated ingredients but resulting in overwhelming the tastebudswith its deliciousness and comforting the gut
Boil or pressure cook the dals and the potato. Cooking away. Added totaste and spice level. Serve the sizzling hot brown flat bread stuffedwith yummy goodness of lentils with a dollop of butter, a side of yoghurt and some delish tomato pickle
It was cooked in tomatoes and curry spices and was sweet and sour. The post Curry of bananas stuffedwithspices, coconut and tamarind appeared first on Deena Kakaya Vegetarian Cooking & Recipes
To tell you more about the taste I would say that it is a moist, crunchy outside, soft & juicy inside, I know we don't make this quite often at home thinking we need too much oil, but I have pre-cooked the fish hence all that needs to be done is shallow fry the outside
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