Veg Cheese Keema Masala
Veg Cheese Keema Masala French beans - 1 cupCarrot - 1 cupCapsicum - 1/2 cupOil - 2 tbspButter - 1 tbspGinger garlic paste - 2 tbspChopped onion - 1/2 cupTom...
Instant Expert: How To Make Fresh Pasta
How To Make Fresh Pasta Dough- Diane's notes (made on 2/17): do level 1 5x and fold in half each time. No need to continue folding dough in half past level 1. Feed back through on levels 2, 3, etc just 1x each. For fettuccini only go to level 5 on pasta maker before running it through cutter. Let dry for min 20min before cooking.
Fancy Bread Roll Shapes Quick Video Instructions
You are guaranteed to love these Fancy Bread Roll Shapes and we have a quick video to show you how to whip up 10 of the best Bakery techniques you'll love.
Crispy Air fryer Okra Recipe | Kurkuri Bhindi Recipe
Kurkuri Bhindi or crispy okra made Indian style is your perfect way to eat a veggie. Crunchy, spicy and delicious, try it for your weekend dinner or for a simple accompaniment to your meal. #rachnacooks #kurkuribhindi #veg #airfryerrecipe
Rajasthani Gatta Curry / Gatte Ki Sabji / Gatte Ki Saag / Gatte Nu Saag
Rajasthani gatta curry, gatte ki sabji, gatte ki saag, besan gatta sabji, gatte ki sabzi, gram flour dumblings curry, yogurt curry, vrath recipes, rajasthani recipe, north indian curries, gatte nu saag
Here’s the another version of cauliflower cooked with pickle spices and tomatoes to give you spicy, tangy and delicious gobhi achaari INGREDIENTS:- 1 nos, cauliflower medium, broken into medium florets 1 nos, onion medium, finely
Rajasthani Mirchi ke Tipore – Instant Green Chili Pickle
Detailed Rajasthani Mirchi Ke Tipore - Instant Chili Pickle recipe with step by step photos and video tutorial. Hari mirchi ke tipore is a spicy pickle.
How to make Soft Chapati/ Home made Roti
Chapati, a soft indian flat bread made from wheat flour and it's one of the common & staple flat bread in Indian households.
Aam Daal - Bengali Daal with Raw Mango
I spent a lot of time in Kolkata last year and the urge to learn more about everyday Bengali food became stronger and stronger as I spent time there. On previous visits I had bought many recipe books written in Bengali, some dating back to the late 1800s even, and the food I ate at my aunt's table motivated me to return to those books when I was back home in Mumbai. My list of dishes to try out grew and grew. Many of these I've never eaten before but they seemed interesting and I decided to…