Toss for a minute and add a pinch

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 Imli ki khatti meethi chutney Imli ki khatti meethi chutneyIngredients 1 cup tamarind pulp ½ cup sugar 1 tsp cumin seeds, roasted1 tsp roasted fennel seeds1 tsp carom seeds1 tsp red chilli powder1 tsp black pepper powder1 tsp melon seedsBlack salt to tasteSalt to taste Method Coarsely grind the cumin, fennel and carom seeds in a in a mortar and pestle, and set aside. Once done, keep aside and cool the momos. Just before rolling it all up, apply a slurry of flour, in the top area and roll it. Season it with black and normal salt according to taste. Add the fried momos, stir until momos are coated. Once the rolling is done, dice up diagonally with a sharp knife in a swift motion.

Take out excess moisture from the mixture.Cuddle up on your bed, with a book and a plateful of hot yummy snack and Tea! Paneer Shanghai Rolls Paneer Shanghai RollsIngredients125 gm paneer, grated2 potatoes, boiled and mashed5-6 french beans, finely chopped1 pvc floor carpet Suppliers carrot, finely chopped2 green chillies, chopped2 tbsp coriander, chopped2 tbsp besan/gram flour 1 tsp red chili powder   ½ tsp cumin powder   ¼ tsp garam masala   Salt to taste ¼ tsp turmeric  2-3 tbsp cashew nuts, chopped  5 spring roll sheets  Oil to deep fry MethodAdd the paneer, potatoes, beans, carrot, green chilli, coriander, red chilli powder, cumin powder, garam masala, salt, turmeric powder, and cashew nuts into a mixing bowl.Take some mixture in your hands, squeeze hard and put the mixture into another bowl.Add all the dry ingredients powdered cumin, fennel and carom, red chilli and black pepper powder.For the chili momo, heat the oil in a pan and fry the momos until golden. The rolls are ready to fry. Serve hot with green chutney or sauce. Repeat for the rest of the filling. Roll out the momos dough into 4” circles then place about one tsp of filling. Cook till the consistency is thick.Heat oil in a frying pan, drop the batter little by little and fry the pakodas till golden.. Serve hot with green chutney.Chilli MomosChilli MomosIngredients for momos1 cabbage, grated2 onions, chopped3” ginger, gratedSalt to taste½ tsp pepper 1 tbsp oil Dough as required for the chili momoOil for frying 6 green chili10 garlic cloves, pressed for red chutney4 tbsp ¼ tsp vinegar 1 tsp red chili paste 2- 3 drops soy sauce 6 tsp ketchup 1 onion, choppedSalt to tasteA pinch MSG ¼ tsp sugar 18-20 fried momosChopped coriander to garnishMethod For making the filling for momos, add the cabbage, onions, ginger, salt and pepper in a bowl and mix really well. Steam for 10 minutes on medium flame. Keep aside, covered with damp cloth.

Fry until golden. Keep aside. Heat oil in a wok and add the slit green chilli, garlic and onion.Place a spring roll sheet, take small portions of the filling, and start placing in the bottom portion of the sheet, leaving about an inch from the bottom. Mix all the ingredients together and keep aside. Serve as dip with pakoda, dahiwada, panipuri or any other snack.Chicken onion pakodaChicken onion pakodaIngredients 200 gm boneless chicken2 onion, finely sliced2 tbsp corn flour1 tbsp rice flour1 tsp ginger-garlic paste1 tsp green chilli, finely chopped 1 tsp black pepper powder1 tbsp lemon juice1 bunch coriander, finely chopped2 tbsp oilSalt to tasteMethodIn a bowl, add the boneless chicken, onions, green chillies, coriander, corn and rice flour, ginger-garlic paste, black pepper powder and season with salt and mix all the ingredients. Make the plates and close the momos.

Toss for a minute and add a pinch of salt and MSG. After two to three minutes, the mixture will start oozing moisture. In a non-stick pan, add the tamarind pulp, sugar and two cups of water and bring it to boil.In a bowl mix red chutney, vinegar, chilli paste, soy sauce and ketchup. Grease steamer plates with oil. Bring the sides to the center, pull up the bottom and start rolling. To the cabbage mixture, add the oil and mix well. Now, add the melon seeds. Sprinkle a bit of coriander and serve hot. Once done, get this down to a kitchen towel lined plate. Heat oil in a kadhai for deep fry.Pour the sauce and ¼ tsp of sugar and cook for a minute.

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