Into a bowl add in the Kashmiri chilli powder, flour, cornflour, rice flour, pepper powder, ginger-garlic, chopped coriander and curry leaves, garam masala, vinegar, and salt
Do not use the hotrice for this recipe. Heat the remaining oil in the same khadai/wok, when hot add Mustard seeds and urad dhal and allow it to splutter
Soak paneer in hot water for sometime. Add garlic, ginger and green chilli. Bread slices - as needed. Serve hot with a cup of chai, coffee, or drink of your choice
Serve hot. but you can't ignore that ginger-garlic flavor as well. I am trying lot of recipes these days and one of them i want to share today-Classic Tomato Rice
From the Kachoris of Mathura to the parathas of Murthal, the Masala Dose of Bangalore to the Kulcha Chole of Delhi, Masala Vadai to Pani Puris - Indian Street Food is mouthwatering
If you add hot potatoes they will become too mushy and sabzi will not taste good. This is no onion and garlicrecipe so I often make it on fasting days with poori
Serve hot with onion raita. Add immediately the sliced onions,chopped tomatoes, slit opened green chillies,gingergarlic paste and sauté with salt until the veggies get cooked and raw smell goes away
When it is hot (do not prepare in high flame or very low flame, always prepare dosa in a medium flame) take a ladle full of batter from outer side to inner portion
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