Serve it hotwith a cup of tea or coffee. How to make South Indiancabbage pakora,. South Indian. Sprinkle little water tsp by tsp and mix them well, until they form a dough like consistency as shown bellow
Take them on paper towel,servehotwith any chutney or withhottea. Heat oil in kadai fordeep frying,when the oil is hot drop few vadas slowly ,deep fry them in medium oil til the both sides turns into light brown color
Add the curd, garam masalapowder, ½ cup water and stuffed mirchi/chili. Into the same pan, add more oil and once hot, add the cloves, cinnamon and cumin seeds
Do the same process with all the remaining rotis and serve hotwith raita and pickle. But Few was remained andby using those two I prepared this roti along with common spices
Last week when we went for shopping, while having dinner in saravanabhavan hotel I ordered samosa channa and suddenly I started craving for channa masala
When you use whole garam masalas in the oil, then it`s better to use less garam masalapowder. Now turn on a heavy bottomed pan/vessel/woke with oil and fry whole garam masala spices which given under OIL
Line rimmed baking sheet with parchment paper. In large bowl, whisk together five-spice powder, ginger, salt, cinnamon, cumin, garlic powder, egg whites andhot pepper sauce until foamy
Sift together the flour and the baking powder. For the fritters etc. For the roast tomatoes. Serve with the tomatoesand the flaked salmon, with a dollop of soured cream
In a separate Bowl, take gram flour & mix Baking powder & all dry ingredients ( Salt, Turmeric, Red Chili, Amchur, corianderPowder, add water to make paste
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