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Remove from flame and when the mixture is still hot add the cheese spread and grated well. This recipe for a boneless chicken biryani looked easy and tempting too. This is what you’ll need To marinate the chicken Boneless chicken: 500gms Ginger garlic paste: 1tbsp Chilli sauce: 3tbsp Chilli powder: 1tbsp Turmeric powder: 1/2tsp Garam masala: 1tbsp Egg: 1 Cornflour: 2tbsp Salt to taste Oil for frying For the Chicken Masala Onions: 3 (chopped) Tomatoes: 3 (chopped) Ginger garlic paste: 1tsp Chilli powder: 1tsp Turmeric powder: 1/2tsp Garam masala: 1tsp Mint leaves: 2 tbsp (finely chopped) Coriander leaves: 3 tbsp (finely chopped) Green chillies: 4 (slit) Salt to taste For the biryani rice Rice: 2 cups Bay leaf: 1 Cardamom: 3 Cinnamon: 1″ piece Cloves: 5 Yoghurt: 3tbsp Coriander leaves: 1/4 cup (finely chopped) Mint leaves: 2tbsp (finely chopped) Green chillies: 3 (slit) Salt to taste Oil or ghee as required Let’s get cooking 1. Marinate it with the ingredients listed under marinade (except the oil) for at least an hour.
Approximate preparation and cooking time: 20 minutes Serves: 2 Given a choice, I will eat only the rice from the biryani, but if I do decide to have a chicken piece I’ve always preferred chicken on the bone.
Place the pizza base on a sheet of grease proof paper. Make 3 cuts with a pizza cutter in the centre of the dough, this will create a star shape that will give you 6 triangles of dough to fold outwards towards the edge. Around the outer edge of the pizza spread the tomato purée, leaving the centre untouched (where he slits end) 4. Bake at around 250deg C for 20 minutes or until lightly browned and the cheese has melted. Trust me to try out something which caught my attention using masala upma!
I used thinly sliced red onions, mushrooms, red peppers, pineapple and jalapeños Seasoning: Oregano and Chilli flakes (optional) Dipping sauce: Optional Let’s get cooking 1. Approximate preparation and cooking time: 45 minutes Serves: 2 All my hubbie has to hear is “It’s masala upma for breakfast today” and his mood is ruined.
14, Garnish with chopped coriander leaves and ginger juliennes (optional) 15. Approximate preparation time: 40 minutes Serves: 3-4 Blogging has taken a backseat since the past few months. On one such group a member had posted this video on chilli pizza star.
Pampering the childrens tastebuds can be a full time job! So it was back to fancy cooking today and this time with restaurant style Paneer Lababdar, from vegrecipesofindia,com. For the Tomato Cashew Nut Paste Tomatoes: 250gms (chopped) Cashew nuts: 12 Ginger: 1/2″ piece (chopped) Garlic: 3 cloves (chopped) Cardamom: 1 Cloves: 2 Water: 1/2 cup For the curry Paneer: 200gms Plus 2tbsp grated Onions: 1/2 cup (chopped) Tej patta (bay leaf): 1 Chilli powder: 1/2tsp Cumin powder: 1/2tsp Coriander powder: 1/2tsp Garam masala: 1/4tsp Green chillies: 2 (slit) Low fat cream: 1/4tsp Kasuri methi: 1tsp Butter: 2tbsp Sugar: 1/2tsp Salt to taste Water: 1 cup Coriander leaves: To garnish 1. The toppings can vary according to personal preferences. This is what you need Pizza base: 1 (readymade) Tomato purée: 3tbsp Cheddar cheese: 1/2 cup (grated) Mozzarella cheese: 1/2 cup (grated) Pizza toppings of your choice. However, I followed only the technique to get the star shape. Add the chopped carrots along with the peas and a little water (around 1/4 cup). Keep the remaining bread crumbs aside, to be used for coating the cutlets.
Add the dry powders Chilli powder, turmeric powder, coriander powder, garam masala and salt. In a bowl add the chopped spinach along with the shredded cauliflower, ginger, chilli powder, turmeric powder, garam masala, chaat masala, cornflour and salt. Grate in the boiled potato and add 1/4 cup of the bread crumbs to the above mentioned mixture.
Serve hot topped with tomatoes, onions, sev and a lemon wedge.