Indian Recipe Food

Take besan, curd, water , salt and asafoetida ( if also add turmeric ) in a heavy bottom pan . Using a whisk , beat it smoothly.Heat in medium flame with constant stir . Make sure you stir well until the bottom of the batter over the bottom faster. stir until mixture thickens and cooks . It must not be too thick, but that would be easy to spread . Do not over cook it , otherwise you may not be able to spread. Last place it in a tray and heated with mustard , asafoetida and spread it over the khandvis . Garnish with coriander and grated coconut . Note

 Keep ready - clean counter top or cutting board smooth and flat as I used as shown in the picture. You also need a spatula to spread the mixture. If you are not comfortable using the counter so that I can use aluminum foil over the counter . Act quickly , transfer batter anti top.If you have more batter , put it in two or three places . I use a lot less, they just need to cut the plastic. So I spread the batter thinly using a spatula . Let it cool down completely.

 Draw lines with scissors into strips. trim edges. I stips divided into two and rolled gently into khandvis. I uploaded a video below. If the mixture has cooled down, spread a thick and so khadvis too . So act quickly. Instead of spreading a rectangle , you can do dosa / crepes and cut too . Use a ladle to spoon spatula to level the batter parts thick . Serve with lots of grated fresh coconut garnished with a green side dish Chutney / dip . Snack time perfect for your family too.

 Remove from bowl and knead for 1 minute. Return to the bowl and cover with evidence for 30 minutes. Leave in a warm place for 40 minutes, or until dough has risen about 2 cm above the top of the tin . Roll into a ball , place in a bowl greased, cover with a damp cloth and place in a special recipe. Out to prove the chamber for 50 minutes or until doubled in size. Place in the steamer and steam trivet panson for 25 minutes. Use a cutter cookie diameter of 4 cm pieces and cut out dough on a tray baking greased.

 When sorghum is used, it is often soaked in water overnight and in the morning following cookedthe use the same water . Sometimes fermentation occurs. Thus , grain soaked become whiter and keep longer compared to plants with notbeen soaked . Soak may decrease the cooking time . Flavor. Flavor may vary depending on the isfermented porridge or not, and whether the porridge made ​​from flour from grain roasted or beenmilled . Seasonings, sugar , sesame, lemon , orange or milkmay also be added to improve the taste.

Food Recipes in India

The night before , soak the almonds in a bowl with the rest of the food special . In the morning peel the almonds - and make this easy after soaking overnight . Take the well in the sun , and access all the food in the mixer , add the saffron , water and essential water if needed to ensure the consistency ( it should be very thick ) . Add a few drops of water before serving cake . Mix together all the food. Get the information to let you sit for hours in the two . You can use this sauce for tempura or to put on Chinese food .

 Cook noodles in boiling water for 2 minutes . Cut vegetables and low in stir stir-fry , ūtoka pan or in the oil . Number of noodles and add them to the vegetables . Some children to taste in this mixture and stir well to keep the balance put the noodles into the oil , and the children . In a saucepan , stir in the arrowroot in the cold water . On low heat , warm the water and add to the children , and over the hot voice , bake as thick , and add to the taste of the paper .

 Cook lentils in water with bay leaves for 45 minutes , the body and all the young live . When cooked , add the rest of the meat, and stir well . Simmer for another 15 minutes and serve hot . Cut the tofu in the 10 to 12 bars . Soft butter in a saucepan and add the children to taste . Whakapaparia the tofu in a cookie sheet or large pan and pour the mixture into butter - for children there . Some sprinkle yeast on top of the tofu and cook in the oven at 375 deg . Far . For 20 minutes or until a small uncertainty , and the form of tofu.

 Heat the oil in a heavy pan , and add to it the seed of the flower . When the mustard seed seeds pop , add the vegetables and salt . Startup the veggies well . Lower heat way down the sheet . Rolls , while stirring until tender ( about 5 minutes ) stock furnace to 300 º veggies . Mix with dry food , and set aside . In a small saucepan over medium heat and warm the honey , molasses , oil , and vanilla . Add to the dry mixture and the balance spread out on the cookie sheet with oil . Cook for 40 - 50 minutes , stirring every 10 minutes or until the consistency and browned slightly .

 Using the kafe , read it too . Put the kafe cooked in the Mixing bowl and add the remaining meat and stir well . And given this mixture into the pan and spread butter . You can sprinkle the cheese on top , if you like . Cook in the oven at 350 degr . Risen degrees for 30 to 45 minutes until the cheese is . Startup in mung gilleh and rice and mix well , pour 6 cups of water , cover , bring to the boil . Let boil for 5 minutes . Then turn the heat down low and cook , covered slightly , until the rice and mung subject ( 25-30 minutes )