INDIAN FOOD

Ingredients: 2 pounds Pork tenderloin 1 teaspoon Ground sage ½ teaspoon Salt ¼ teaspoon Pepper 1 clove Garlic; crushed ½ cup Water ½ cup dark Brown sugar 1 tablespoon Cornstarch 1/3 cup Light Balsamic Vinegar ½ cup Water 2 tablespoons low sodium soy sauce Directions: 1. Mix together the seasonings: sage, salt, pepper and garlic. 2. Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker. 3. Cook on low for 6-8 hours before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce. 4. Heat over medium and stir until mixture thickens, about 4 minutes. 5. Brush roast with glaze 2 or 3 times during the last hour of cooking. 6. Serve with remaining glaze on the side and how about some steamed broccoli or quinoa with some olive oil and lemon zest.

Ingredients: 4 pork chops 4 tablespoons fresh lemon juice 4 tablespoons honey 2 tablespoons soy sauce or 2 tablespoons tamari soy sauce 1 tablespoon sherry wine 2 cloves garlic, minced Directions: 1. Combine all ingredients in a plastic zipper bag and refrigerate for a day (quickly putting everything together first thing in the morning is easy and works well). 2. At cooking time, drain chops and reserve some of the marinade for basting, then either preheat a grill with medium-hot coals or preheat your broiler; depending on the thickness of your pork chops, total cooking time should take 12 to 15 minutes, turning once and basting with the reserved marinade a couple of times early on.

Ingredients: 1/2 cup uncooked quinoa 1 cup water cherry tomatoes, quartered red onion, chopped garbanzo beans (chickpeas), about 1/2 can - drained and rinsed avocado, chopped 2 tbs. (or so) freshly squeezed lemon 2 tbs. (or so) good quality olive oil salt to taste feta cheese, crumbled Directions: 1. In a small saucepan add the 1 cup of water and the 1/2 cup of quinoa. Bring to a boil then reduce the heat and simmer, covered, until the liquid has been absorbed (about 15 minutes). 2. Set aside to cool. 3. In a medium bowl combine the cherry tomatoes, red onion, chickpeas and avocado. Squeeze a wedge of lemon over the top and drizzle with olive oil. Salt to taste, but salting lightly if you will be using the crumbled feta. Stir gently to combine. Add the quinoa, stirring gently again to combine. 4. Spoon onto serving plates and top with crumbled feta.

Ingredients: 4 boneless skinless chicken breast halves 4 -5 teaspoons taco seasoning mix 1 cup salsa 1 -1 1/2 cup shredded cheddar cheese 2 tablespoons sour cream (optional) Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Place chicken breasts in a lightly greased 9x13 inch baking dish. 3. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. 4. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. 5. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. 6. Top with sour cream if desired, and serve.

Ingredients Hot dog buns 4 Grated cheese 1/2 cup Mustard paste 1 tsp Onion sliced 2 Capsicum chopped 1 Ketchup 2 tbsp Oil as required For Chili Chicken Topping: Boneless chicken 1 cup Chili sauce 1 tbsp Soya sauce 1 tbsp Chili garlic sauce 1 tbsp Salt 1/2 tsp Black pepper 1/2 tsp Flour 2-3 tbsp Oil for fry Directions For chicken topping: Marinate chicken with chili sauce, soya sauce, chili garlic sauce, salt and black pepper for 10 minutes. Now sprinkle flour and mix it nicely. Then heat oil and fry chicken till light golden. Mix chicken with capsicum and ketchup Cut hot dog buns into long half, toast it with 1 tbsp oil in pan and keep it aside. Now saute onion in 2 tbsp oil for 2 minutes. Then spread mustard paste on each buns. Place chicken mixture on bun, spread onion slice and spread cheese on top and cover with half bun. Now cut into half and close with tooth pick. In end, roll in butter paper and serve hot.

Ingredients Chicken fillet 4 Salt ½ tsp Chili sauce 2 tbsp All purpose flour 1 ½ cup Salt to taste Garlic powder ½ tsp Mustard powder 1 tsp Red chili powder 1 tsp Baking powder 2 tsp Burger bun 4 Mayonnaise 4 tbsp Ice burg as required Cheese slice 4 Mustard paste 4 Cooking oil for deep frying Directions Marinate chicken with salt and chili sauce and leave it for 5 – 6 hours. After marination take out chicken water. Add all purpose flour, salt, garlic powder, mustard powder, red chili powder and baking powder. Mix well all the mixture. Then coat chicken with flour mixture. Then fry the chicken in oil. Then bake it in oven. Put cheese on chicken and keep it in oven until cheese melt. Now take bun and put chicken, mayonnaise, mustard paste and ice burg and cover with other bun. Delicious zinger burger is ready to serve with French fries and chili sauce.

Summary Spicy chicken is an appetizer or starter dish. Enjoy with dinner roll, fries, garlic dip and sauce. If you want more crisp then use skinned chicken. Ingredients Whole chicken 1 ½ kg (4 pieces) Clove 3 – 4 Small cardamom 2 – 3 Whole red chili 6 – 7 Lemon juice ½ cup Cinnamon 2 – 3 piece Whole cumin 1 tsp Black pepper corn 1 tbsp Mace ½ tsp Garlic paste 2 tbsp Nutmeg ½ Salt as required For Batter: Egg white 4 Yellow food color 1 pinch Rice flour ½ cup Oil for frying Salt as required Directions Divide the chicken into four portions. Grind together cloves, small green cardamoms, red whole chilies, cinnamon, whole cumin, black pepper corns, mace and nutmeg. In a mixing bowl add lemon juice, salt and the ground spices. Add the chicken pieces and marinate for an hour. To make the batter take another mixing bowl add rice flour, egg whites and salt.Mix well. Heat oil in a pan. Dip the chicken pieces in the batter and deep fry. Serve with chutn...

Ingredients Chickpeas ½ kg (boiled) Yogurt ½ kg Potatoes 2 (boiled and cubed) Red chilies 6 (whole) Boondi (tiny gram flour dumplings) 1 cup (soaked) Tamarind pulp ½ cup Whole coriander 1 tsp Cumin seeds 1 tsp Carom seeds 1 tsp Green chili paste 1 tbsp Cumin 2 tsp (roasted) Salt ½ tsp Onion as required (chopped) Tomato as required (cubed) Green chilies as required (chopped) (use less if you want it mild hot) Coriander leaves as required (chopped) Mint leaves as required (chopped) Directions Beat yogurt with cumin, green chili paste and salt. In a serving bowl spread boiled chickpeas, top with beaten yogurt. Now top with soaked Boondi and potatoes. Now spread tamarind pulp, onion, tomatoes, green chilies, coriander leaves and mint leaves on top. Toast together red chilies, cumin seeds, coriander seeds and carom seeds. Grind finely and sprinkle on top of chaat.

Summary Savour the taste of stuffed chicken in these Chinese Style Buns. The preparation is very easy and result an ultimate taste. Ingredients All purpose flour 2 cup Milk 250 grams Sugar 1 tbsp Yeast 2 tsp Baking powder 2 tsp Butter 1-2 tbsp Salt to taste For Filling: Chicken 250 gm (boneless, chopped) Soya sauce 2 tbsp Ginger paste 1 tsp Olive oil 2-3 tbsp Honey 1 tbsp Black pepper ½ tsp (crushed) Salt to taste Oil 2 tbsp for fry Onion 1 (finely chopped) Coriander ½ bunch (finely chopped) Sesame seeds 3-4 tbsp Egg yolk 1 Directions Take ¼ cup lukewarm water add yeast, sugar mix it well and leave it. Take a mixing bowl add all purpose flour, baking powder, salt, butter mix it well when yeast is raised, add it in flour and mix. Now make dough with the help of milk, leave it and dough is ready. Now cover the bowl with plastic cling and set aside until double about 40 minutes. For Filling: Take a mixing bowl add boneless chopped chicken, soya ...

Ingredients Chicken large pieces with skin & bone 1kg Ajinomoto 1 1/2 tsp Meat tenderizer powder 1tsp Worcestershire sacue 1tsp Black pepper 1tsp Chili sauce 2tbsp Cornflour 2tbsp Salt 1/4tsp MARINATE OVER NIGHT BATTER: Paprika 1tsp White pepper 1tsp Chili sauce 1tbsp Flour 6-8tsp Cornflour 2tbsp Baking powder 1tsp Salt to taste Ajinomoto 1tsp Chilled Water as required (mix all and add water make thick batter) COATING: Corn flakes 1cup Chips 1cup Bread crumbs 1cup Mix & grind all coarsely (not in powderd form) Oil for frying Directions Steam marinated chicken for 10 minutes. Fill coating in a plastic bag. Dip chicken pieces in batter then put chicken in coating bag and shake bag that chicken coat evenly with coating. Now deep fry, when half done put out from oil and keep on absorbent paper. For thick coating again dip in batter and coat in prepared coating now fry again. Sauce: Ketchup+Chilli sauce+little red chilli+Salt. Sreve hot...

Ingredients For Dough: Flour 2 cups Baking powder 1 tsp Sugar 1 tbsp Salt ½ tsp Ghee 2 tbsp Oregano 1 tsp Cream cheese 1 tbsp Water to knead For Sauce: Cream ½ cup Milk 3 tbsp Cheddar cheese 3 slices Green chili garlic sauce 1 tbsp Salt ½ tsp Pepper ½ tsp Coriander leaves 1 tbsp For Chicken and Vegetable: Chicken boneless 250 gm (tiny cubes) Salt ½ tsp Black pepper ½ tsp Soy sauce 2 tbsp Oil 1 tbsp Egg ½ (beaten) Hoisin sauce 1 tbsp Sriracha sauce 1 tbsp Onion 1 (cut in to cubes) Cucumber 1 (cut into tiny cubes) Tomato 1 (cut into tiny cubes) Corn flour 1 tbsp Directions For Dough: Sieve flour and baking powder. Mix in sugar, salt and oregano. Rub in ghee and cheese. Knead into a medium soft dough with water. Leave to rest for 30 minutes. Divide into 4 balls. Roll out each ball into thin roti and cook on fry pan on both the sides then put ghee and fry till slightly crisp. Spread sauce then chicken and vegetable. Roll it and serve hot. For ...

Ingredients Cheese 8 oz (grated) Eggs 2 Red chilli powder ¼ tsp Salt ¼ tsp Black pepper powder ¼ tsp Baking powder ½ tsp Mustard paste 1 tsp Flour 4 tbsp Milk 1 cup Oil to deep fry Directions Mix grated cheese with chilli powder, black pepper powder, salt, eggs, flour and mix, gradually stir in milk. Add mustard paste and baking powder. Heat the oil and pour mixture in a piping bag and pipe onto the hot oil in the form of rings. Fry till golden and drain excess oil and serve hot.

Ingredients 1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips 1/4 cup soy sauce (divided) 1/4 cup shaoxing wine or dry sherry (divided) 2 teaspoons corn starch 1/3 cup low-sodium homemade or store-bought chicken stock 1/4 cup oyster sauce 1 tablespoon sugar 1 teaspoon sesame seed oil 2 medium cloves garlic, finely minced (about 2 teaspoons) 2 teaspoons finely minced fresh ginger 3 scallions, whites finely sliced, greens cut into 1/2-inch segments, reserved separately 4 tablespoons vegetable, peanut, or canola oil 1 pound broccoli florets (about 1 1/2 quarts) Directions 1.Combine beef, 1 tablespoon soy sauce, and 1 tablespoon xiaoshing wine in a bowl and toss to coat. Place in refrigerator and let marinate for at least 20 minutes at room temperature and up to 3 hours. 2.Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. Add remaining xiaoshing wine, chicken stock, oyster s...

Summary Meaty and cheesy sandwiches are prepared with pizza recipe's some variation. After pizza rolling to topped, It's coverd with another rolled pizza base/roti then baked and cut with knife to make sandwiches. Make platter of sandwiches by assemble pizza sandwiches with fries and dips and serve. Ingredients For Pizza Dough: White flour ½ kg Yeast 1 sachet Sugar ½ tsp Baking powder 2 tsp Sugar as required For Pizza Topping: Chicken 1 cup (boneless, boiled) Onion 2 (sliced) Tomato 1 (sliced) Capsicum 1 Mushroom ½ cup Black olives ½ cup Mozzarella cheese 400 gm Pizza sauce 1 cup Egg 2 Butter ½ cup Directions For Dough: Add yeast and sugar in pre heat water, mix it and leave it for 15 minutes. Take white flour, salt, baking powder and yeast to knead and make dough and leave it for 3–4 hours. Now make pizza dough and place it on pizza tray. For Topping: Spread pizza sauce on dough, put capsicum, tomato and mushrooms on top. Then put chi...

Ingredients ounces lo mein noodles 2tablespoons canola oil 1pound peeled and deveined medium shrimp 1/2pound snow peas, trimmed 4 scallions, thinly sliced, white and green parts separated 2 cloves garlic, chopped kosher salt 1/4cup oyster sauce (found in the Asian aisle of most supermarkets) 2tablespoons rice vinegar 1tablespoon soy sauce crushed red pepper, for serving Directions Cook the noodles according to the package directions. Meanwhile, heat the oil in a large skillet over high heat. Add the shrimp, snow peas, scallion whites, garlic, and ½ teaspoon salt. Cook, tossing occasionally, until the shrimp are cooked through, 2 to 3 minutes. Add the oyster sauce, vinegar, soy sauce, and ¼ cup water; cook, tossing, until thickened, 1 to 2 minutes. Add the noodles and toss to combine. Serve sprinkled with the red pepper and scallion greens.

Ingredients 3/4pound gemelli, fusilli, or other short pasta 2tablespoons unsalted butter 2 leeks (white and light green parts only), halved lengthwise then crosswise kosher salt and black pepper 1pound peeled and deveined medium shrimp (raw) finely grated zest of 1 lemon 3/4cup heavy cream 10ounces baby spinach (about 12 cups) Directions Cook the pasta according to the package directions; drain and return it to the pot. Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more. Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

Ingredients For the Chicken: 1 1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch chunks (see note above) 1/2 teaspoon kosher salt 1/4 teaspoon ground white pepper 1 teapsoon dark soy sauce 1 teaspoon Shaoxing wine (see note above) 1/2 teaspoon sugar 1/2 teaspoon roasted sesame oil 1/2 teaspoon cornstarch For the Stir-Fry: 1 tablespoon dark soy sauce 1 tablespoon Shaoxing wine 1 tablespoon distilled white vinegar 2 tablespoons homemade or store-bought low-sodium chicken stock 1 tablespoon sugar 1 teaspoon roasted sesame oil 2 teaspoons cornstarch 3 tablespoons vegetable, peanut, or canola oil, divided 1 large red bell pepper, cut into 3/4-inch dice 1 large green bell pepper, cut into 3/4-inch dice 2 stalks celery, cut into 3/4-inch dice 1/2 cup roasted peanuts 2 teaspoons minced fresh garlic (about 2 medium cloves) 2 teaspoons minced fresh ginger 1 scallion, white and light green parts only, finely minced 8 small dried red Chinese or Ar...

Ingredients For Dough: Flour 2 cups Baking powder 1 tsp Sugar 1 tbsp Salt ½ tsp Ghee 2 tbsp Oregano 1 tsp Cream cheese 1 tbsp Water to knead For Sauce: Cream ½ cup Milk 3 tbsp Cheddar cheese 3 slices Green chili garlic sauce 1 tbsp Salt ½ tsp Pepper ½ tsp Coriander leaves 1 tbsp For Chicken and Vegetable: Chicken boneless 250 gm (tiny cubes) Salt ½ tsp Black pepper ½ tsp Soy sauce 2 tbsp Oil 1 tbsp Egg ½ (beaten) Hoisin sauce 1 tbsp Sriracha sauce 1 tbsp Onion 1 (cut in to cubes) Cucumber 1 (cut into tiny cubes) Tomato 1 (cut into tiny cubes) Corn flour 1 tbsp Directions For Dough: Sieve flour and baking powder. Mix in sugar, salt and oregano. Rub in ghee and cheese. Knead into a medium soft dough with water. Leave to rest for 30 minutes. Divide into 4 balls. Roll out each ball into thin roti and cook on fry pan on both the sides then put ghee and fry till slightly crisp. Spread sauce then chicken and vegetable. Roll it and serve hot. ...

Ingredients Bread 6-8 slices Oil 2 tbsp Ginger chopped ½ tsp Chicken 250g (thinly sliced) Salt and black pepper to taste Cheese slices 3-4 Eggs 3 (beaten) Bread crumbs 1 cup Oil for shallow fry Directions Flat bread slices with rolling pin. Heat 2 tbsp oil and stir fry garlic for a minute then add chicken, salt and black pepper. Cook until chicken tender. Place cheese slice on bread, place chicken strips then cover with other bread slice. Press it. Remove corner of bread and cut bread slice in your required shape. Dip in egg then coat bread nicely from all sides with bread crumbs. Heat oil and shallow fry Chicken N Cheese Truffle from both sides until golden brown. Serve with ketchup. Note: you can add vegetables also in Chicken 

Ingredients 1 whole dried New Mexico, costeño, or choricero chili, seeds and stem removed (see notes above) 1 whole chile ancho or pasilla, seeds and stem removed (see notes above) 1 whole chile negro, seeds and stem removed (see notes above) 1 quart low sodium store-bought or homemade chicken stock, divided 3 tablespoons vegetable or canola oil, divided 1 pound oxtails 1 small onion, finely sliced 6 medium cloves garlic, smashed 2 teaspoons ground cumin 1/2 teaspoon ground cloves 2 teaspoons dried oregano 4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce 1/4 cup apple cider vinegar 2 teaspoons fish sauce 1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs Kosher salt and freshly ground black pepper 2 whole bay leaves Kosher salt Warm corn tortillas, onions, cilantro, salsa, limes, and other condiments for serving Directions 1.Adjust oven rack to lower middle position and preheat oven to 275°F. Add ...

Ingredients Boneless chicken breast 3 (skinless) Bread crumbs 1 cup Parmesan cheese ½ cup (grated) Salt 1 tsp or to taste Dried thyme 1 tsp Dried basil 1 tsp Butter ½ cup (melted) Directions Preheat oven to 200 degrees C. Cut chicken breasts into 1 1/2-inch pieces. In a bowl, combine the bread crumbs, cheese, salt, thyme and basil. Put melted butter in a bowl. First dip chicken pieces into the melted butter, then coat with the breadcrumb mixture. Place chicken pieces on greased baking tray in a single layer and bake in the preheated oven for 20 minutes.

Ingredients Sandwich bread 2 slices Mozzarella cheese 2 tbsp Cheddar cheese 4 tbsp Tomatoes 2 (chopped) Onion 1 (chopped) Green chilies 3 (chopped) Coriander leaves as required (chopped) Salt & black pepper to taste Butter as required Directions Preheat oven at 180 degree C. Take a small bowl and mix all ingredients except bread. Cut each bread slice into 4 squares and spread mixture with knife on them. Set bread slices on a baking tray and bake at 180 degree C till cheese melt. Serve delicious Chili Cheese Pizza Toasts with ketchup.

Ingredients Yeast 1 tbsp Sugar 1 tsp Salt to taste Flour 250 gm Egg 1 Butter 2 tbsp Milk ½ cup Oil 2 tbsp Ginger garlic paste 1 tbsp Mince 250 gm Onion 1 (chopped) Coriander leaves ¼ bunch Green chilies 2 (chopped) Salt to taste Black pepper ¼ tsp Water as required Directions Dissolve yeast in little lukewarm milk, keep aside. Now add in sugar, salt, flour, egg, butter and remaining milk, mix well and knead to dough with water as required. Now cover the dough with plastic foil, keep aside till rise and doubled. Heat oil in a wok, add ginger garlic paste and mince, fry well till water dries. Then add onion, coriander leaves, green chilies, salt and black pepper powder. Fry well, then remove from fire. Make small balls with the dough, stuff each ball with the prepared mince. Again make balls and keep aside to rise. Grease an oven proof tray with a little oil, put each bun on greased tray. Brush top with beaten egg. Lastly bake in a preheated oven ...

If you are worried by eating vegetables every day, then filling the eggplant is a good option. It does not take much time to make it. It can eat with bread, paratha and naan.  material • Brinjal - 500 gms • Tomato - 2 • Green Chillies - 2 to 3 • Garlic - 5 to 6 buds • Onion - 1 • Ginger - 1 inch long piece • Oil - 1 tablespoon • Asafoetida - 1 pinch • Cumin - half a teaspoon • Turmeric powder - 1/4 teaspoon • Coriander Powder - One Tomato • Red Chilli Powder - Less Than 1/4 Tablespoon • Salt - according to taste • Garam masala - 1/4 teaspoon • Green Coriander - Finely chopped (half a bowl) Method 1. Eat the brinjal oil on the gas, from the four sides. After that cool down and peel. 2. Boil the peas, after 2 minutes the peas will become soft. 3. Tomatoes, green chilies, ginger, onion, garlic, chop them finely. 4. Heat oil in a pan and heat it, add asafoetida and cumin seeds in hot oil, after roasting cumin, add onions, green chillies, ginger, garlic,...

Requirements for  Carrot Payasam (Carrot Kheer) Carrot - 1 / 2 kg Sugar - 100 g Milk - 1/2   liter Ghee - 2 spoon Gastrointestinal tract - 25 g yellwo powder -  1 pinch How to make sweets carrot First cut the carcasses into pieces and cut them into large pieces. Then mix the mixture into the center and pour it into a bowl (to be thick) and stir the stir in the oven. (Stove should be in a low stomach.) Sugar dissolve and leave the carat well warmed. Mix the milk well and mix it with the karate walnut. 2 spoon ghee in a panacea hot and red, or reddish or reddish powder. Add to the flour. Pour 5 drops of vanilla or rose enema and mix all the powder and put it in a cool device box. Prepare delicious carrot pajamas.

Ingredients Mutton - 1/4 kg Yogurt-3 table spoon Green leaf - 5 Turmeric - a little bit Oil - for grips Pepper - 2 tbsp Anise - 2 tbsp Cassagaca - 3 tbsp Onion -1 Coriander seeds - 3 tbsp Salt - the required amount Curve - a piece Cardamom - 2 Ginger - 1 tbsp Garlic - 1 tbsp How to make Chettinad pepper First add the seeds of coriander seeds, anise, pepper and cassava. Then wash the rice and mix it with grated ghee, yogurt, salt, chopped onion, grated green chillies. Put the oil on the oven and put onion and put onions, garlic and garlic. Then put the cue and bake it and put it on the water. When the curry is thin, the water will be dried up like a gravel. Prepare hot pepper gravy.

Baby Corn - 1/4 cup Wedges - 1/4 cup Big Onion - 1/2 (finely chopped) Garlic - 1 teaspoon (finely chopped) Ginger - 1/4 teaspoon (finely chopped) Green chilli - 1 (chopped powder) Soy sauce - 1 tbsp Season sauce - 1 tbsp Tomato sauce - 1 tbsp Pepper powder - 1/4 teaspoon Water - the required amount Oil - 1 table spoon Salt - to make the necessary quantity ... Corn flour - 1 table Spoon maida - 1 tbsp Pepper powder - 1/4 teaspoon Salt - the required amount Water - the required amount To make sausan sauce ... Benefits - 30 Garlic - 15 teeth (grilled powder) Ginger - 1 teaspoon (finely chopped) Soy sauce - 1/4 teaspoon Vinegar - 1 tbsp Pepper powder - 1 tbsp Tomato sauce - 1 table spoon Oil - 3 table spoon Salt - the required amount How To Make Baby Sean Baby Corn First, put the dough in hot water and soak for 30 minutes, then put the chili in a separate mixture and pour the water into a little bit. Then put a saffron in the oven and pour it on the o...

Chestnut Tirukku fish curry required: Trench fish ~ 1 kg Oil ~ 7 spoon Onion ~ 15 Tomato ~ 3 Green pepper ~ 5 Garlic ~ 10 Turmeric ~ 1 spoon Chilli powder ~ 2 spoon Molybdenum ~ 4 spoon Tumor ~ 2 nelly size Seasoning: Fenugreek ~ 1 spoon anise ~ 1 spoon Cumin ~ 1 spoon Curry leaves requirement ~ Grind: Garlic ~ 8 Pepper ~ 10 Salt as required ~ How to make chestnut thork fish broth First pour the oil in the pan and cover the above mentioned ones. Then add the onion and pepper.Then add the garlic and green chilli. Then add the tomato and turmeric powder until tender. Add chilli powder and mushroom. Add the dissolved tamarind and let it boil well. Add salt to boil. Add the fish powder to the stomach. Then add the grated well together with it and sprinkle 2 flowers. Delicious turbot fish sauce is ready.