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14th May 2006, 07:52 PM
#11
Senior Member
Senior Hubber
HARIYALI TIKKI
boiled, mashed potatoes - 2
finely chopped spinach - 1 cup
crumbled paneer - 1 cup
green chilli - 1 finely chopped
ginger - 1 tsp, grated
garam masala - 1/2 tsp
corn flour - 1/2 cup
chopped coriander
salt
chilli powder - 1/4 tsp
mix all together , make tikkis (patties)
and deep fry in oil till golden brown.
sprinkle chaat masal and serve with mint chutney.
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14th May 2006 07:52 PM
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16th May 2006, 10:48 AM
#12
Senior Member
Regular Hubber
Originally Posted by
ayeshasadique
HARIYALI TIKKI
boiled, mashed potatoes - 2
finely chopped spinach - 1 cup
crumbled paneer - 1 cup
green chilli - 1 finely chopped
ginger - 1 tsp, grated
garam masala - 1/2 tsp
corn flour - 1/2 cup
chopped coriander
salt
chilli powder - 1/4 tsp
mix all together , make tikkis (patties)
and deep fry in oil till golden brown.
sprinkle chaat masal and serve with mint chutney.
Hi Ayesha,
I make the layered parathas with a receipe a friend gave me
I just make the dough smear it with ghee leave it to rest (2 to 3hrs)roll to chappathis smear yet some ghee on leave it a bit and then flip on air to spread them and pleat like saree pleats roll and flatten and make parathas, is that the right way because they do not have the same layered aspect as those I used to eat in India.
While rolling the dough shrinks back to a smaller size eventhough I roll it big.
May be my dough is not made correctly give me the amount of flour, ghee and water to use to make dough (I am sure u make barottas)
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16th May 2006, 10:56 AM
#13
Senior Member
Veteran Hubber
Thanks Ayesha ! Nice work !
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16th May 2006, 11:11 AM
#14
Senior Member
Seasoned Hubber
Thanks for all the Veg Varieties, Ayesha!
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16th May 2006, 07:38 PM
#15
Senior Member
Seasoned Hubber
Wow!!I like this thread
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16th May 2006, 09:33 PM
#16
Senior Member
Veteran Hubber
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16th May 2006, 10:14 PM
#17
Senior Member
Veteran Hubber
Lamby, Cooking isn't that tough as our moms project it to be... just a bit of effort & creativity will help create 1000s of recipes... the basics of cooking is to learn to balance out the spices to your taste...
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
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16th May 2006, 10:26 PM
#18
Senior Member
Veteran Hubber
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16th May 2006, 10:36 PM
#19
Senior Member
Veteran Hubber
Hmmm... one needs to love cooking to learn it... Hopefully, U'll learn to love it... all the best...
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
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16th May 2006, 10:37 PM
#20
Senior Member
Senior Hubber
dear solona
are u using maida?
maida (plain flour) usually does shrink....y dont u try a mixture of flours- plain flour and whole wheat flour in equal quantities?
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