|Your personal background.|
|KHEER Rice pudding brought to you by north indian buffet catering services Singapore Kheer is essentially a rice pudding but it is far superior to the one we are served in the West.|
To begin with, try to keep within the recipes mentioned in each article; this will minimize the risk of producing the wrong combination of dishes.
Cover and cook for 10 to 15 minutes until the aubergines are tender, turning occasionally.
they are also easily made in quantity and are therefore ideal for a party.
Now season the cases with a pinch of the salt and the white pepper.
l have always thought there was not you could do with eels apart from jelly them but having tasted this particular dish l find, as with other seemingly unappetizing items that the lndian treatment certainly can do a lot for even the slow lowly dish.
Lastly add the karela.
Re-pass the minced meat through the fence with the onions, breadcrumbs, coriander, salt, garam masala and the green pepper Push these on to the skewer and gradually mould them into sausage-shapes along the metal.
There are no rules for making cachumber - the following recipe may be added to or subtracted from depending on the vegetables available.
The most popular samosa in lndia is the one with a simply prepared filling of peas, potatoes and minced meat and perhaps the best method would be to use some peas left-over from another meal.
So 'tali kalaji' literally translated means fried liver.
BHAGARE BAIGAN Ask any southern Indian for a vegetable dish typical of his area and he will immediately say: 'Bhagare baigan'.
Some may say this is an unfair judgment on the pakora, as the Yorkshire pudding is not done justice by the cheap purveyors in this country but quite the reverse is true in lndia where the roadside vendors have perfected the art of pakora-making to such a degree that you always find queues of people by the stalls waiting to crunch their way through their favourite pakora.
Place the chilli powder, chopped ginger, garlic, and lemon juice in a liquidiser and liquidise for 3 minutes until a smooth paste is obtained.
Then add the coriander, turmeric, cum min seed.
The recipe below is for chicken but you can adapt it to any other left-over meat.
Fry until it is golden brown in colour.
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