3
cups (I went with my judgement and might have added a little more or less. You can play around with the quantity. The recipe is very flexible and you can change the proportion of any of the ingredients)
Curry powder (brand may vary): 1-2 tbsp (will greatly depend on the brand. You’ll need less of it if the powder is strong. Start with less and then add later if you want more flavor)
Reheating the cold pizza using any of the methods mentioned below will bring that slice back to life and no longer will you have to eat it cold, rubbery, burnt, or flavorless
The killing texture of this curry is the perfect wayto indulge your guests. The fine aroma of this curry recipe itself will encourage everyone to jump in
I prepare this frequently, so I have shared some more tips at the end that mightbe useful to you. This is one of thebestwayto use any left over cooked rice
But this mightbe slightly time consuming. When you bite into a badusha, your teeth first crackle theirwayinto a crispy outer layer and then sink into a soft & juicy interior
Wet your hands with water,so that it would be easy to make balls from the dough. Thinking about what to do with theleftovers,an idea came to make bondas with leftover rice and beet stir fry
I was so impressed by the recipe that I had to try it out. Instead of making a scene, I calmly set aside the noodles and made these cutlets for a snack and the kids polished off their share without a grumble
Salt - totaste(be careful as there will already be some salt in khichdi so adjust by tasting). Its one of the favorite comfort foods in india and is very nutritious in every way
So here is the recipe showing how to make thebest fried chicken / deep fried chicken /chicken fried chicken / crispy fried chicken /recipe for korean chicken /sesame chicken recipe
This is one of the most requested recipe in my blog. I love it with grilled chicken, sandwiches, as dipping sauce, anything you name it, i love to dig into this
Mutton should alwaysbe rewaji, or from animals which have a good bit of intramuscular fat, or the pardah, as well as the charbi, or the clinging, separable, visible fat
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