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Traditional Asian Cookbook: 3 Books In 1: 150 Recipes For Homemade Japanese Chinese And Indian Cuisine by Maya Zein

Traditional Asian Cookbook: 3 Books In 1: 150 Recipes For Homemade Japanese Chinese And Indian Cuisine by Maya Zein

Author:Maya Zein [Zein, Maya]
Language: eng
Format: epub
Published: 2021-07-21T18:30:00+00:00


For White Paste

1 tablespoon melon seeds

10 to 12 almonds

2 tablespoon water

1 tablespoon coconut

Method:

After thirty minutes of soaking, drain the rice and set it aside.

10 to 12 almonds and one tablespoon melon seeds should be soaked.

In a tiny grinder jar, combine them with one tablespoon of flaked coconut.

All of the vegetables should be rinsed, peeled, and chopped.

Take a pan with a thick bottom.

Take five cups of water and bring to a boil over high heat.

Now toss in the rice.

Cook the rice on a high heat setting.

Heat three to four tablespoons ghee in a slow cooker.

Fry the almonds, pecans, and cashew nuts.

Cook until the onions are golden brown and caramelized.

Place the cooker on the stovetop once more. Mix in the whole spice.

Toss in the mixed vegetables.

Insert the white paste that has been ground.

Slow cook the veggie gravy for eight to nine minutes, stirring well.

Spill half of the veggie gravy on top of the first layer.

Add some paneer squares to the mix.

Repeat layering with the residual veggie gravy.



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