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Indian Chicken Burger Indian Chicken Burger
- From: mandorg
- Description:
  
  Ingredients:-
  
  1 lb or 1/2 kg grounded chicken.
  2 tsp crushed whole black pepper or black pepper powder
  2 tsp turmeric
  1 cup cilantro
  2 tsp red chilli power or as per taste
  2 tsp garam masala
  1 inch ginger (1 inch length and 1/2 inch width)
  6 big size garlic cloves
  1 egg
  2 tbsp oil
  salt
  6 burger buns
  For dressing:- Mayonnaise, spinach and lettuce
  
  Preparation:-
  
  1. Put grounded chicken in microwave for 3 minutes or until the upper layer
  becomes just a little white.
  
  2. Remove from microwave and put the grounded chicken in mixer/grinder
  and make a fine paste of it.
  
  3. Grind Ginger, Garlic and Cilantro together to make paste.
  
  4. In a vessel mix everything - chicken paste, salt,
  ginger-garlic-cilantro paste, turmeric, red chilli powder, garam masala,
  black pepper and mix it very well.
  
  5. Add egg into it and again mix it will very well. (along with taste egg
  also acts as a binder) Keep the mixure aside for 45 minutes.
  
  6. Heat oil in a fry pan. When oli is heated bring heat to medium.
  
  7. Make large patties 1/2 inch thick and lay them on the pan (in 1 pound
  approx six patties are made if large size)
  
  8. Let it fry for five minutes on one side then turn over and fry for
  another five minutes covered.remove the cover and turn them once again if
  required for a couple of minutes and they are ready!
  
  9. Put the patties on burger buns and dress them up with Mayonnaise,
  spinach leaves and lettuce.
  
  Enjoy it!
  
  Thank you!
  Manish
- Blog post
- 7 months ago
- Views: 861
- Not yet rated
Healthy whole wheat banana pan Healthy whole wheat banana pancake
- From: vaishali05
- Description:
  
  Makes 5 - 6 medium sized pan cakes
  
  Ingredients:
  
  1 cup whole wheat flour
  
  1 ripe banana (the riper the better)
  
  10-12 pieces of walnuts (whole), chopped coarsely
  
  1 cup buttermilk
  
  1 tbsp oil
  
  1 large egg
  
  2-3 tbsp sugar fine granulated
  
  1 tsp baking powder
  
  1/4 tsp baking soda
  
  1/4 tsp salt
  
  1 tsp vanilla extract
  
  1/4 tsp orange zest (optional)
  
  Method to make:
  
  Heat an electric griddle at 350 degree F, or flat skillet on medium heat on the stove top.
  
  Meanwhile, in a bowl beat the egg well till a little fluffy (whisk it). Gently mix in buttermilk, oil, sugar, vanilla extract, orange zest and well mashed bananas (mash it well before mixing). (These are the wet ingredients)
  
  In another bowl, mix the whole wheat flour, salt, baking powder and baking soda. Add the walnuts. Combine well. (These are the dry ingredients)
  
  Now, pour the wet mixture over the dry ingredients, and mix with a whisk just until combined. Do not over mix. It is very important that you do not over mix.
  
  Add a little butter or oil to the skillet and with a ladle add 1 ladle full to form a round pan cake. Let it cook on medium heat. You will see bubbles appearing on the surface. After the batter looks a little set, flip it over and cook on the other side for about a min. Repeat the process for the rest of the batter.
  
  Serve pancakes warm with the traditional maple syrup, whipped topping or honey!
- Blog post
- 7 months ago
- Views: 582
- Not yet rated
Brinjal Pachchadi Brinjal Pachchadi
- From: kursh
- Description:
  
  Brinjal Pachchadi
  
  Ingredients:
  
  Two big Brinjals
  
  Shallots chopped-1/2 Cup
  
  Green Chillies Chopped-2
  
  Coconut Milk(Thick)-1/2 Cup
  
  Tamarind Juice-1tbsp
  
  Salt to taste
  
  Mustard seeds-1tsp
  
  Oil-1tbsp
  
  Curry leaves as required for seasoning
  
  How to do:
  - Heat the brinjals in direct heat for about 15min. Turn them around while heating them otherwise it will be burnt. The flesh of the brinjal has to be cooked well. Set aside.
  - Now peel the brinjal's skin and smash the flesh. Or a mixie can be used for this purpose.
  - Now add the tamarind juice to the coconut milk. Check the taste. The mixture shoule not be too sour.
  - Add the smashed Brinjal to this mixture. Add salt to taste.
  - Now heat oil in a pan. Add mustard seeds. Let them crackle.
  - Add chopped shallots,green chillies and curry leaves. Fry it for 2 min. Dont fry till the onions are brown.
  - Now pour the brinjal mixture in to the pan. Cook it for 2 mins. Stop flame. Garnish with coriander.
- Blog post
- 7 months ago
- Views: 418
- Not yet rated
Garlic Naan Garlic Naan
- From: mhrefinnej
- Description:
  
  Can anyone show me how to make a really finger-licking good garlic naan? I bought the whole wheat flower already, but I need options regarding yeast and baking powder.
- Blog post
- 7 months ago
- Views: 594
- Not yet rated
Dal bukhara - correction to on Dal bukhara - correction to one of the ingredients
- From: vaishali05
- Description:
  
  Please use whole black urad dal.
  
  Thanks.
- Blog post
- 7 months ago
- Views: 449
- Not yet rated
Dal bukhara - Easy and low fat Dal bukhara - Easy and low fat version
- From: vaishali05
- Description:
  
  Dal bukhara (Easy and low fat option!)
  
  Ingredients:
  
  1 cup whole urad dal (soaked for atleast 5 hours)
  
  3 cups of water and more to adjust the dal consistency
  
  2-3 tbsp tomato paste (approximately 1/3 of a 6 oz can)
  
  1/2 can of reduced fat (1% or 2% reduced fat) evaporated milk
  
  1 tbsp or butter and 1 tbsp of oil
  
  1 tbsp ginger garlic paste
  
  1-2 tsp red chilli powder or to taste
  
  1 tsp coriander powder
  
  1 tsp cumin powder
  
  1 tsp garam masala powder (approxiamately or to taste)
  
  1 tbsp kasuri methi leaves (dried fenugreek leaves), optional
  
  2 tbsp whipping cream (optional)
  
  Salt to taste
  
  Method:
  
  1. Pressure cook soaked dal and red chilli powder in 3 cups of water for about 4-5 whistles until the dal is very well cooked. Open after the pressure has released. Mash slightly with the back of the ladle.
  
  2. Heat butter and oil togther on medium flame until hot and add the ginger garlic paste. Saute for 2-3 minutes on medium flame till slightly brown, be careful not to burn. Reduce heat to low and add the cumin, coriander and garam masala powder. Saute slightly (about 30 seconds on low heat ) and immediately add the tomato paste. Add little water so that the spices dont burn and bring to a slight boil raising heat to medium again.
  
  3. Add the cooked dal, evaporated milk, salt to taste and 1 cup water to adjust dal consistency since it will boil for sometime.
  
  4. Bring to a boil on medium high heat, then cover and simmer for about 45 minutes to an hour stirring occasionally so that the bottom doesnt stick. The longer it simmers, the tastier it gets!
  
  5. If you think the dal is a little too thick you could add some water when it is boiling.
  
  6. Garnish with fresh cream and dried fenugreek leaves (optional).
  
  Creamy dal is ready to serve. Pairs best with naan or jeera rice.
- Blog post
- 7 months ago
- Views: 294
- Not yet rated
Mirchi Pickle Mirchi Pickle
- From: amitaarode
- Description:
  
  
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  Mirchi Pickle
  
  Ingredients:
  
  Sarreno or Jalapeno Peppers – According to how spicy one prefers.
  
  Salt
  
  Turmeric Powder
  
  Mustard seeds –ground (Rai Na Kuria- in Gujarati) But if you don’t have these you can grind the black mustard seeds and they also work fine
  
  Lemon Juice
  
  Method:
  
  Wash and clean the peppers with a clean cloth.
  
  Then Slit the peppers in the middle all the way down but leave the top of the peppers intact.
  
  Next mix the salt and turmeric powder and apply this to all the peppers and keep this in a jar or pot and cover and leave it overnight.
  
  Next morning you will see a lot of water released. Discard all the water and dry the peppers on a clean cloth.
  
  Heat the oil in a pot and then let it cool down. Then add in the ground mustard seeds and a pinch of turmeric powder, salt according to taste and a lot of lemon juice. Finally add in the peppers and give a good stir. Then put this in a glass jar and close and leave it for a couple of days. Then it is ready to eat.
- Blog post
- 8 months ago
- Views: 501
- Not yet rated
Homemade Chocolate Candy Homemade Chocolate Candy
- From: cksowmya
- Description:
  
  Ingredients:
  
  1. Candy Melts – 1 cup
  2. Nuts – Almonds / Cashew or your choice
  3. Candy Mold
  
  Method:
  
  1. Keep the microwave in Defrost mode and defrost the chocolate for a minute
  2. Stir it and put it back in the microwave for 30 seconds
  3. Stir it again and put it back for 30 seconds
  4. By now, the chocolate is mostly liquid, stir it and put it back for 20 seconds
  5. Take a Ziploc bag and make a small hole at the corner. You can also use a spatula if Ziploc bag is not there.
  6. Add the nuts of your choice and mix it well. Pour the chocolate into the Ziploc bag or you can use a spatula. Now fill the molds either with the Ziploc bag or just with a spatula.
  7. Tap it on the countertop to remove all the air gaps about 10 times. Keep it in the Refrigerator for 10 minutes (no more than 10 minutes).
  8. Remove from the fridge and tap it on a plate. It will get transferred to the plate with a few taps. If not, then press on the plastic covered side of the mold with hand and it will fall from the other end.
  9. This makes 12 chocolates.
  10. Serve and enjoy!!
  
  http://recipe-vegetarian.blogspot.com/
- Blog post
- 8 months ago
- Views: 277
- Not yet rated
palak daal. palak daal.
- From: malini26
- Description:
  
  INGREDIENTS: 1. 1/2 CUP MOONG DAAL AND 1/2 CUP TOOR DAAL/CHANA DAAL.
  
     2. 1 1/2 CUP WATER
  
     3. FRESH SPINACH(PALAK)
  
     4. 1 POTATO(CUT INTO PIECES), 1 TOMATO(CHOPPED),1 INCH PIECE OF GINGER(CHOPPED),
  
     FEW PIECES OF PUMPKIN/BRINJAL(ACCORDING TO TASTE),A HANDFUL OF CILANTRO/
  
     CORIANDER LEAVES(CHOPPED)
  
     5. SALT,TURMERIC POWDER ,FRIED CUMIN POWDER,2 WHOLE RED CHILLI AND PANCHFORON
  
     WHICH INCLUDES CUMINSEED,FENUGREEK/METHI SEEDS,KALA JEERA,FENNELSEEDS AND
  
     MUSTARD SEEDS.
  
     6. 1 TABLESPOON OIL.
  
  PROCEDURE: PUT BOTH THE DAALS ALONG WITH ALL THE VEGETABLES,TOMATO AND GINGER IN A PRESSURE
  
     COOKER.ADD TURMERIC AND SALT .ADD WATER AND PUT 2-3 WHISTLES OR UNTIL DAAL AND VEGETABLES ARE BOILED.THEN IN ANOTHER PAN TAKE OIL.WHEN HOT ADD PANCHFORON AND
  
     WHOLE DRY RED CHILLI.WHEN SPLUTTERS ADD THE DAAL FROM PRESSURE COOKER.LET IT
  
     COME INTO A BOIL.THEN ADD FRIED CUMIN POWDER.CHECK FOR SALT AND THICKNESS OF THE DAAL.
  
     SERVE WITH HOT RICE.
  
  TIP: JUST FRY 1 TABLESPOON CUMIN SEED IN A DRY PAN.GRIND IT IN MIXER TO MAKE FRIED CUMIN POWDER.
- Blog post
- 8 months ago
- Views: 263
- Not yet rated
Chilly Chicken Chilly Chicken
- From: anoojram
- Description:
  
  500 gmd of boneless chicken
  
  add 2 TB Spoon of white synthetic vinegar
  
  add salt to taste
  
  add 5-6 large garlic cloves
  
  add 2 crushed green chillies
  
  marinate for 2 hours in fridge
  
  heat the oil in pan
  
  add the marinated chicken
  
  cook on high flame for 5 minutes
  
  cover and cook on slow flame for 4 minutes
  
  open and return on high flame
  
  add broad cut 1 red onion
  
  add 1 bell pepper julians
  
  cook on high for 2 minutes
  
  add 1 TB spoon of soya sauce
  
  add 1 TB spoon of tomato sauce
  
  add 1 TB spoon of green chilly sauce
  
  cook for another minute
  
  ready to serve
- Blog post
- 9 months ago
- Views: 475
- Not yet rated
Coconut Rice Coconut Rice
- From: SowmyaNekkanti
- Description:
  
  hey all,
  
  I'm new to this community ,but a often follower of smtc's recepies .cheers to hetal and anuja !great job ladies.
  
  Here i'm trying to post in the recepie for coconut rice which is quick and filling.u have unexpected guests juz go ahead and try this.
  
  things u need
  
  Serves :4
  
  Rice 4 cups cooked
  
  mint 1 bunch
  
  cilantro 1 bunch
  
  ginger 1 tsp
  
  green chillies 5-6
  
  coconut 1 cup or as desired
  
  for seasoning
  
  1 tsp mustard seeds
  
  1tsp cumin seeds
  
  1tsp urad dal
  
  1tsp chana dal
  
  3-4 red chillies
  
  pinch of hing
  
  1 spring of curry leaves
  
  some fried cashews
  
  1 tsp of oil and 1tsp of ghee
  
  METHOD
  
  1.Start it of with rice add 8 cups of water to 4 cups of washed rice and cook it up
  
  2.as the rice is done ,go ahead and mildly grind in the mint.cilantro,greenchillies and ginger
  
  3.take a big non stick pan and heat it on medium hot and when its hot add in 1/2 tsp of ghee and fry the cashews and put them aside
  
  4.after the cashews are done add in the remaining ghee and oil and wait until it is hot
  
  5.now,add in the mustard seeds cumin seeds urad dal chana dal red chillies curry leaves and hing. fry until they are done now add in the green mixture(mint.cilantro,greenchillies and ginger )and cook it for couple of minutes .
  
  6.now add in the salt ,cashews and finally the grated coconut.it is important to add in the coconut last because coconut absorbs all the oil and moisture.
  
  7.once the mixture is ready add in the rice and stir wellmake sure that rice isnt too hot because stiring up will make the rice soft.
  
  8.adjust the salt and u can use the ghee to help u mix the ingidients
  
  9.Serve it hot with tomato raita.
  
  10.great dish to go
  
  tip:
  
  one can use coconut oil instead of cooking oil to gety the wonderful aroma
  
  hope u like this and plz leave ur comments
- Blog post
- 9 months ago
- Views: 543
- Not yet rated
Bhindi Raitha (Okra) Bhindi Raitha (Okra)
- From: anitasn82
- Description:
  
  Hi
  
  My name is Anita. Here's a recipe for preparing Bhindi Raitha. It is a very famous South Indian accompaniment for Dosa, Idli. Kids will love Okra this way. I got this recipe from my grandmother.
  
  Ingredients:
  • 2 Cups thinly sliced okra (needs to be dried for atleast a couple of hours). If using frozen okra, thaw and dry so as to reduce the stickiness.
  • • 1 tsp Mustard seeds
  • A pinch of asafoetida
  • Curry leaves
  • 1/2 Cup oil
  • 2 finely chopped Green chilies
  • 2 Cups unsweetened plain yogurt, lightly beaten - if there is a slight sour taste it adds more flavor to the raitha.
  • Salt
  
  Preparation
  
  1. Heat 1/2 cup oil in a frying pan to more than medium heat
  2. Fry the okra slices to a light brown colour. Adjust heat so as to not burn the okra.
  3. After the okra is taken out of the oil immediately dab it with a kitchen paper towel to remove the excess oil.
  4. Fry okra in small batches so as to evenly fry them.
  5. Allow to cool for a 3-5 minutes
  6. Meanwhile mix Green chillies and 2 curry leaves with the yogurt (can use cilantro for extra taste).
  
  7. Add the fried okra to the yogurt and salt to taste. Mix delicately so as to not lose the crunchiness of the fried okra/
  8. Temper few mustard seeds and ther remaining Curry leaves in 1 tbsp oil and when the seeds start crackling, add a pinch of Asafoetida
  9. Mix the tempered mustard seeds to the yogurt.
  10. Garnish with fresh Curry leaves or cilantro
  11. Let the raitha set down for 5 mins before serving
- Blog post
- 9 months ago
- Views: 358
- Not yet rated
Tomato Rice Tomato Rice
- From: Selviram
- Description:
  
  Basmati Rice / white rice : 1 Cup
  
  Onion : 1 medium
  
  Tomato: 4 medium
  
  Ghee or cooking oil: as required
  
  Ginger & garlic paste: optional 1 tbsp
  
  Green Chilly: chopped fine 1 / 2
  
  Curd : 1tbsp
  
  Turmeric powder: 1 tsp
  
  Garam Masala powder : 1 tsp
  
  Coriander & curry leaves
  
  Method:
  
  Cut the Onion into thin strips. Cut green chillies into fine pieces. Chop tomatoes into small pieces.
  
  In a kadai, take little ghee & tamper with mustard seeds & cumin seeds. When they splutter add the green chillies, onion and sauté them until onions are transparent.
  
  Add the tomatoes and a teaspoon of turmeric powder; let them cook for some time.
  
  Add the curd, salt and garam masala and cook until ghee separates.
  
  Wash the rice, drain and fry gently with ghee either in the pressure cooker.
  
  Add the fried mixture into it and enough water to cook the rice.
  
  Pressure cook it for 5 minutes.
  
  When it has cooled down open the cooker and serve with curry leaves & coriander leaves sprinkled on top.
  
  Happy Cooking!!
  
  Selvi Ram
- Blog post
- 9 months ago
- Views: 278
- Not yet rated
Need help for making curd Need help for making curd
- From: Moni_1
- Description:
  style="margin-bottom: 0pt; line-height: 16.8pt;"style="font-size: 10pt; color: #323232; font-family: Arial;"style="margin-bottom: 0pt; line-height: 16.8pt;"style="font-size: 10pt; color: #323232; font-family: Arial;"style="margin-bottom: 0pt; line-height: 16.8pt;"style="font-size: 10pt; color: #323232; font-family: Arial;"style="margin-bottom: 0pt; line-height: 16.8pt;"style="font-size: 10pt; color: #323232; font-family: Arial;"style="mso-spacerun: yes;"style="margin-bottom: 0pt; line-height: 16.8pt;"style="font-size: 10pt; color: #323232; font-family: Arial;"style="margin-bottom: 0pt; line-height: 16.8pt;"style="font-size: 10pt; color: #323232; font-family: Arial;"style="margin-bottom: 0pt; line-height: 16.8pt;"style="font-size: 10pt; color: #323232; font-family: Arial;"style="margin-bottom: 0pt; line-height: 16.8pt;"style="font-size: 10pt; color: #323232; font-family: Arial;"style="margin: 0in 0in 0pt;"style="font-size: small;"style="font-family: Times New Roman;"
  Hi Hetal and Anuja...
  
  I followed the curd video but my curd is very watery and not setting even after taking out from fridge.
  
  What could be wrong ??
  
  I am boiled the milk( Cow milk) in Indian LG Microwave oven and after it boils it forms a think layer of cream not very thick..
  
  then i waited for sometime and added the sample of one spoon purchased from store..and kept in pre-heated oven of 100 deg cel as it is indian oven.....
  
  then took out after 3 hrs and kept in fridge checked after 1 hr or more but it has not settled down....
  
  help me to make a curd the way you have shown in ur video....which can be soft and not very watery,,
  
  Monica
- Blog post
- 9 months ago
- Views: 343
- Not yet rated
Tip Tuesday Tip Tuesday
- From: ravins
- Description:
  
  I recently started watching the tips posted and love the idea! They are very useful. I thought I could contribute something for all those busy working women out there like myself. It is quite challenging to prepare dinner after you get home in the evening. I usually get home around 7:00PM and am quite tired. I like to cook and serve atleast one fresh meal for my family. Typically I like to spend not more than half hour to 45 mins in the kitchen. Here are a few things that can be done during the weekends that could speed up the cooking process during the week:
  
  1. Peel the onion (do not cut the head out). Keep the whole peeled onion in a ziplock bag in the refrigerator. Each day it is easier to take the onions that you need and quickly chop them up. Sometimes, I use the food processor to chop the onions and it is mighty quick.
  
  2. Grind ginger and garlic together into a paste and store in the refrigerator. This can be used for upto a week or more.
  
  3. Put green chillies in a food processor. Do not grind them too fine. I like mine to be a little coarse. Store in the refrigerator.
  
  4. Keep home made Dania powder and Jeera Powder handy.
  
  5. I usually ask my babysitter to cut the vegetables for me. This way, when I get home I am ready to get going.
  
  Doing all of the above would save me about 20-30 mins of prep time every day.
- Blog post
- 10 months ago
- Views: 218
- Not yet rated
Avocado Milk Shake Avocado Milk Shake
- From: hemaak
- Description:
  
  Ingredients:
  
  Avocado - 1no
  
  Milk       -8 to 10 glasses
  
  Sugar     - as per taste
  
  Elaichi    - 2 pinch
  
  Ice Cubes - as required
  
  Method:
  
  Peel the Avocado's skin and remove the Seed inside.Make it in to small pieces of avocado and add all the ingredients in the blender and mix well.
  
  You will get a very nice mouth watering Milk shake is ready in a mintues.
  
  (The kids they donot like the avocado the light bitter taste by adding the elaichi poweder they donot feel like it is made out of avocado.)
  
  Hema Anand, New jersey.
- Blog post
- 10 months ago
- Views: 393
- Not yet rated
Jelly Halwa Jelly Halwa
- From: amitaarode
- Description:
  
  Ingredients:
  
  1 and 1/2 cup Aara flour (a flour which is also used to starch cotton clothes)
  
  3 and 1/2 cup sugar
  
  1 cup ghee
  
  1/2 spoon nimbu phool
  
  cardomom essence or any as per choice
  
  cashews, food color, 4 cup water
  
  magastari
  
  Procedure:
  
  1) First, mix the flour in 1 cup water well.
  
  2) Put the remaining 3 cups water to boil in a wok and add the 3&1/2 cup sugar to it. Then take it down and pour this water through a seive in a containier and then pour it again in the same wok and put on gas.
  
  3) Add the flour which we had mixed with water to the wok and keep stirring good.
  
  4) When it starts to thicken a little bit add ghee. And when ghee is well mixed in then add food color(any green/orange/red/yellow/orange) then add nimboo phool and cashews and add essense and stir good.
  
  5) Then finally take it down and pour it in a dish with sides like a baking pan and take a bowl with a touch of ghee on the underside and level it . Then sprinkle magastari (white seeds used to garnish) and then refrigerate it. Then after 6 hours or so make cuts as desired and serve.
- Blog post
- 10 months ago
- Views: 312
- Not yet rated
Dal Wada or Masal Wada Dal Wada or Masal Wada
- From: amitaarode
- Description:
  
  3 cups gram dal(chana dal)
  
  2 onions finely chopped
  
  4 green chillies finely chopped
  
  ginger paste 1 tsp
  
  and garlic paste 1 tsp
  
  3 tsp salt
  
  10- 14 curry leaves
  
  oil to fry
  
  1) Soak dal for two hours. Drain and use only dal.
  
  2) Put in food processor to grind the dal. Do not add water. The dal should be ground very coarse- even a few big pieces of dal seen is good.
  
  3) Add all the other ingredients - the finely chopped onions, curry leaves, ginger and garlic paste, salt, green chillies to the ground dal.
  
  4) Shape into 2 to 3 cm round vadas, flatten them a little and deep fry in hot oil till crisp. Serve hot with chutney.
- Blog post
- 10 months ago
- Views: 324
- Not yet rated
Sabudana Khichdi Sabudana Khichdi
- From: amitaarode
- Description:
  
  2 cups sabudana
  
  1tsp sugar or to taste
  
  2 green chillies (finely chopped)
  
  1 cup crushed groundnuts roasted lightly ( coarse)
  
  1 potato ( peeled and chopped in cubes)
  
  2 tsp oil/ghee (clarified butter)
  
  1tsp jeera (cumin seeds)
  
  2 tbsp grated coconut (dry) for garnishing
  
  salt to taste
  
  1) Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
  
  2) Mix crushed groundnuts, sugar and salt and keep aside.
  
  3) Heat oil/ ghee and add in the cumin seeds and when they turn little brown add the green chillies and potatoes and stir well and cover with lid and let potatoes cook.
  
  4) After potatoes are cooked, then add the sabudana mixture and mix gently. Keep stirring gently in between.
  
  5) After sabudana is cooked, then garnish with grated coconut. Serve with yogurt.
  
  For a spicier version, all is same except in the oil you can put mustard seeds, cumin seeds, green chillies and curry leaves. And garnishing can be done with coriander leaves and also sprinkle some lemon juice over it.
  
  Both the versions taste great!
- Blog post
- 10 months ago
- Views: 529
- Not yet rated
sweet bread fry sweet bread fry
- From: sadiyajisar
- Description:
  
  sweet bread fry take 2 bread slices ,cut into triangle shape in a bowl take 1 egg +sugar+cinnamon pdr+4-5 tsp milk +2drops of vanila essense mix well take 1bread siice dip in egg mix &fry in ghee
- Blog post
- 10 months ago
- Views: 166
- Not yet rated

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