It is eaten with various curries and vegetables in India, Nepal, Pakistan, Guyana, and Fiji, a staple vehicle to carry the sauciness, though soft and malleable despite the ability to carry strong sauces
Indian Roti or Chapati or Phulka – Wondering howtomake delicious and incredibly softrotis. I think every household has its own tricks and techniques tomake the most delicious and softrotis
So when I want tomake Methi gravy it was not enough. Serve hot with rice or roti or chapati. Even my husband who is not a big fan of dry vegetable for roti liked this one
Instead of making traditional deep fried kofta, I decided tomake koftas in paniyaram/appe pan. In a mixing bowl, add mashed potatoes, cooked broccoli , corn flour, turmeric, garam masala, ginger garlic paste, amchur powder and salt
Today’srecipe is simple yet delicious chalna/kurma/Korma. To Temper. you can make this simple curry with few ingredients and with or without some frozen peas
Grind until a soft paste starts to form. Close the dough around the dahl and then roll the roti on a dusted counter top Heat pan and bake the roti without oil Wait for the rotito rise then start brushing the roti with oil and turn Brush the back side with oil as well
Now for the long awaited rotirecipe. As I become more serious and passionate about cooking, my mom answered my endless questions about recipes over the phone, and although it was nearly impossible for her to give me exact measurements of just how much ground coriander to add to a sabzi, she tried her hardest to teach me the intricacies of Indian cooking
See this if you wish to know howtomake Liu Sha Bao filling. It is actually a basic bao recipe containing basic ingredients like bleached flour, water and minimal amount of baking powder, yeast and oil and yet it can produce wonderfully, white, soft and fluffy professional kind of steamed buns
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