In a heavy pan heat oil over a medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 mins. Add minced garlic to onion and cook and stir until fragrant, about 1 min more.
In bowl, add maida, salt, water and mix it well. Now, keep in the room temperature for 20 minutes. In another bowl, add maida (6 tbsp), and add cooking oil (1/4) cup and make it paste.
Ingredients 1 cup butter 1 onion, minced 1 tablespoon minced garlic 1 (15 ounce) can
In a bowl, add unripe mango, carrot, lemon pieces, green chili, cucumber, cauliflower, salt, red chili powder, turmeric and mix it well. Now, in a pan, add mustard seeds, fennel, fenugreek seeds, kalonji and roast for a while.
Ingredients For Dough: 2 cups flour 1/2 tsp salt 1/2 tsp baking powder For Filling: 1
Ingredients 1 cup dry milk powder 3 tbsp all-purpose flour 2 tbsp ghee (clarified butter),
Ingredients 2 tablespoons vegetable oil 2 tablespoons ghee/butter 8 chicken legs, skin removed 1 teaspoon
Ingredients 6 cups water 2 1/2 cups white sugar 3 tbsp fresh lime juice 6
Ingredients 2 pounds chicken, cut into pieces 1 teaspoon salt 1 lemon, juiced 1 1/4
Ingredients 1 tsp olive oil 1 onion, chopped 2 cloves garlic, minced 1/4 tsp cayenne
Ingredients 1/4 cup olive oil 4 cloves garlic, pressed 1 medium onions, minced 1 (14
Ingredients 2 pounds skinless, boneless chicken breast halves 2 teaspoons salt 1/2 cup cooking oil
Ingredients 2 cloves garlic, chopped 1 tablespoon grated fresh ginger root 6 tablespoons olive oil
Ingredients clove garlic (peeled) 1 (2 inch) piece fresh ginger root (peeled) 1/4 cup vegetable
Ingredients 1 large eggplant 2 tbsp vegetable oil 1 tsp cumin seeds 1 medium
Ingredients 1 tbsp olive or coconut oil 1 small red onion, diced 2 garlic cloves, crushed 1- inch fresh ginger, peeled
In a large pot , cook mutton in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper.
Heat the ghee in a wok over low heat. Stir in the gram flour and cook over low heat until the gram flour is toasted and the mixture smells fragrant for about 10 minutes.
In a large skillet heat the oil over medium heat and mix the yogurt. Place the onion in the skillet and cook until tender. Mix in the garlic, ginger paste, green chile peppers, and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper, and mix in the coriandar.
Place fish in a bowl and add 1 tbsp vegetable oil, 1 tbsp chile powder, turmeric, and 1 1/2 tsp salt and allow to marinate for about 10 mins.
All Rights Reserved. Powered by The Cook Book
