Recipe No Video Batao

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How to make batata vada on a medium flame heat oil for deep frying in a kadai meanwhile stir in besan rice flour salt hing turmeric and chili powder in a mixing bowl pour water little by little start with ¼ cup and add more and mix to make a batter of thick flowing consistency check video or photos

Put in the shrimp snap peas and carrots cook for a minute add the cabbage cook for 2 minutes put in the noodles pancit bato stir and cook until all the liquid is absorbed the noodles should be soft otherwise add a little water to soften the noodles transfer to a serving plate

How to make tomato bath with step by step photo firstly in small blender take 2 tbsp coconut 3 dried red chilli 3 clove garlic 1 inch ginger 1 tsp fennel 1 tsp cumin and 1 tsp coriander seeds add ¼ cup water and blend to smooth paste masala paste is ready keep aside in a cooker heat 2 tbsp ghee and add 1 bay leaf 1 inch cinnamon 4

Cool completely and peel the skin of potato now mash the potato using the potato masher keep aside in a pan heat 2 tbsp oil add 1 tsp mustard 1 tsp cumin 1 dried red chilli pinch hing few curry leaves and splutter on medium flame add 5 cloves garlic 1 inch ginger 2 chilli and saute for 2 minutes

Add the 4tbsp of sugar to the water and stir to dissolve add the yeast and gently mix let this stand for cooked timer minutes 10 10 minutes cooked timer after the yeast had time to activate for 10 minutes sift the flour and salt into the bowl of a stand mixer put the bowl on your stand mixer and attach the dough hook

For batata vada to make batata vada heat the oil in a broad pan add the ginger green chilli paste turmeric powder coriander lemon juice potatoes sugar and salt mix well and sauté on a medium flame for 3 to 4 minutes remove from the flame cool and divide the mixture into 10 equal portions

Heat oil in a soup pot once the oil becomes hot saute the pork until the color turns light to medium brown around 3 to 4 minutes pour in the chicken broth or chicken stock and water let boil cover the soup pot and simmer for 20 minutes or until the pork becomes tender add in the snap peas and carrots

Dry roast the peanuts in a non stick pan for 2 minutes remove on a plate and keep aside in a nonstick deep pan heat the oil in a deep non stick pan add the curry leaves cumin seeds and mustard seeds and sauté on a medium flame for 30 seconds add the onions and sauté on a medium flame for 2 minutes

Knead a dough with the flour the milk the sugar and the salt and cut into 2 5oz pieces flatten each ball into a circle not too thin and add a heaping tablespoon of the meat mixture in the middle

Fry the second side till crisp and golden 13 turn over a couple of times for even frying 14 fry the pakoda till crisp and golden 14 remove with a slotted spoon draining as much oil as possible in the kadai itself 15 drain the fried chinese pakoda on kitchen paper towels to absorb extra oil

Heat 3 cups of water in a medium saucepan over high heat add 1 cup chopped onion ½ cup cashew nuts 1 teaspoon chopped ginger and 1 teaspoon chopped garlic in boiling water and cook for 4 5 minutes drain the water and add the cooked onion and cashews to a blender add ¼ cup cold water and blend until smooth

Dive into the culinary world with our latest youtube recipe video where we guide you through the art of crafting a sensational dish murmura laddu recipe

New recipe alert don t like roti sabzi here is a twist jaldi batao if you want this recipe i ll upload tmrw itself dietitian sai mahima

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