2 cups bhindi (ladies’ fingers),
2 tbsp Bengal gram flour
1/4 tsp turmeric powder
1 tsp chili Powder
2 tsp chaat masala
1 tsp lemon juice
salt – to taste
oil for frying
Mix together all the ingredients in a bowl.
Mix well.
Heat the oil in a pot & deep fry the bhindi till crisp.
Serve hot.
This is a nutritious breakfast that is rammed with fruity
Recipe Link : https://www.tarladalal.com/Broccoli-and-Cheese-Balls-32750r ———————————————————————————————————- Tarla … source
A simple and delicious vegetarian dish, potato rosti flavoured with
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Cooking with Greens in winters is the ultimate happiness. And
SUBSCRIBE TO THE NEW HELL’S KITCHEN CHANNEL: https://www.youtube.com/channel/UCt1fxPc6KaOeMxdhtUcEEEA Kitchen Nightmares
This shredded Chicken Manchow Soup is packed with veggies and
A good potato salad is key to a great bbq,
When we talk about burgers one cannot ignore the fact that KFC make the best burgers in town. Yet again KFC is back with a new burger, KENTUCKY BURGER. The new sheriff burger is undoubtedly one of the best creations of KFC up-till now.
Watch this easy to make Lemon Chicken recipe with ingredients
Masala chai papa ke haath ki humne banwa li, ab
A delicious twist on a simple snack. Gordon Ramsay’s Ultimate
Ingredients Ingredients 650g unsalted butter 650g plain chocolate (70% cocoa)
Ingredients Ingredients Easy vanilla cake mix (see recipe below –
Ingredients Ingredients 225g very soft salted butter, plus a little
Ingredients Ingredients 200g soft, butter, plus extra for greasing 1
Ingredients Ingredients 350g unsalted butter, softened 350g golden caster sugar
Ingredients Ingredients 150ml sunflower oil, plus a little extra for
1. **Casablanca Restaurant**: Known for its Mediterranean and Moroccan cuisine,
1. **Ahmed’s Mediterranean Grill**: This restaurant offers a variety of
1. Jerusalem Cafe: Known for its authentic Middle Eastern cuisine,
1. **Mina’s Mediterraneo**: This restaurant offers a Mediterranean menu with
1. **Moby Dick House of Kabob**: Known for its delicious
1. **Mona’s Café & Deli**: – Cuisine: Middle Eastern and
Valérie Gbègnon – A Trailblazer from Cotonou, Benin Introduction Valérie
Early Life Geneviève Agbodo was born on November 15, 1985,
Early Life and Background Nestor Dagnan, a renowned figure from
Early Life and Education Marthe Soyinka was born in Porto-Novo,
Early Life and Background Achille Adideron, better known as Bopa,
Introduction: Brigitte Quenum is a renowned figure in the field
Ingredients: 1 lb crabmeat 1 lb Jalapeno peppers 2 tbsp
Ingredients: Boneless chicken 1/2 kg Salt to taste Crushed red
Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan.
Ingredients: Chicken 700 gm Butter 3 tbsp Olive oil 3
In a bowl put salmon, Italian dressing, salt and pepper mix well.Take bread cut with cutter of one-bite sandwich.Spread salmon on slices.
Ingredients Ingredients about 2½ kg British pork loin 6-8 garlic
Marinate chicken with salt, pepper, paprika, garlic, peri peri sauce and lemon juice for 30 minutes. Preheat grilling pan, fry steak on medium heat until done.Cut burger buns, heat and spread with sauce
Ingredients Ingredients 1 large cucumber small pack dill, chopped 200g
Ingredients Ingredients 140g frozen soya beans or peas 200g tub
Melt the oil in a saucepan over a medium heat and soften the onion for 5 mins. Add the garlic and ginger, and cook for 1 min until fragrant. Stir in the curry paste, peanut butter and sweet potato, then add the coconut milk and 200ml water. Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft. Stir through the spinach and lime juice, and season well. Serve with cooked rice, if you like, and if you want some crunch, sprinkle over a few dry roasted peanuts.
Ingredients Ingredients 175g plain flour, plus extra for dusting 100g
Ingredients Ingredients 1 tbsp olive oil 600g wild mushrooms 50g
Blitz the pineapple in a blender with the banana, lime juice and 50ml cold water until smooth. Fill a tall glass with ice, if you like, pour over the smoothie and serve immediately.
Put all the dry brine ingredients in a large dish. Add the chicken, toss to coat well, then cover and chill for 12-24 hrs. Put all the spiced flour ingredients in another dish or a large bowl, add a good grind of black pepper and combine well. Put the buttermilk and egg in another bowl and lightly whisk until well combined. Start to coat the chicken. Using one hand, dip the pieces in the buttermilk, making sure they are completely coated. Using your other hand, roll the chicken in the spiced flour until covered all over. Place the chicken on a wire rack with a baking tray underneath. Now you’re ready to start frying. Fill a deep cast-iron frying pan or heavy- based medium saucepan half full with oil and heat until the temperature reaches 170C on a cooking thermometer. Put a wire rack on a second tray, ready to drain the fried chicken. Heat oven to 160C/140C fan/gas 3. Place 3-4 pieces of chicken into the hot oil. Don’t overcrowd the pan. Cook for 10-12 mins. Poke your thermometer into the meat next to the bone – it will be cooked when it reaches 73C. The oil temperature will drop when you add the chicken – adjust the heat to keep it steady at 140C during the cooking process. Once cooked, transfer to the clean wire rack and keep warm in the oven. Bring the oil back to 170C before cooking the next batch. Serve with your choice of sides.
Heat a splash of oil in a large frying pan and season the pork. Brown in two batches for 10 mins each, transferring the meat to a medium casserole dish. Add 100ml cider to the frying pan and let it bubble and reduce. Scrape up any bits from the bottom of the pan and tip the liquid over the meat.
Wipe out the pan. Heat 1 tbsp oil and add the bacon, onions, carrots, bay leaves, 2 thyme sprigs and some seasoning. Fry for 10 mins over a high heat, stirring often, until golden.
Meanwhile, half-fill a large bowl with cold water and add the lemon juice. Scrub the artichokes then slice thinly lengthways, leaving the skin on, and drop into the water. Heat oven to 160C/140C fan/gas 3.
Stir the flour into the vegetables and bacon, cook for 1 min, then stir in the stock and remaining cider. Season, bring to a simmer, then stir into the casserole. Drain the artichokes and pat dry, then use to cover the stew in two layers, overlapping the slices generously. Season, brush over a little butter, and sprinkle over the leaves from the remaining thyme sprig. Bake, covered, for 1 1/2 hrs, then uncover and cook for a further 30 mins. To crisp the top, brush again with butter, heat the grill to high and grill for 5 mins. Leave to stand for 5 mins before serving.
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