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Tanka Toraaṇi is made using the following ingredients: Cooked rice; Curd; Water; Ginger; Mango Ginger; Green chilies; Salt; Roasted cumin powder; Lemon leaves; Curry leaves; Basil leaves; Lemon; Take one-day-old cooked rice along with the rice water. The rice is mashed and water and curd is added to it till the consistency is that of a drink.
Ginger milk curd, also known as ginger-juice milk curd, ginger milk pudding or simply ginger milk, is a Chinese hot dessert originated in Shawan Ancient Town, Panyu District, Guangzhou in the Guangdong Province [1] [2] in southern China. The main ingredients are ginger, milk, and sugar. [3] Water buffalo milk is used in the original recipe.
The sauce is made primarily of dried chili peppers, chili powder, broad bean paste, Szechuan peppercorn, clove, garlic, star anise, black cardamom, fennel, ginger, cinnamon, salt and sugar. These ingredients are simmered with beef tallow and vegetable oil for many hours, and packed into a jar.
In a large bowl, whisk together all of the ingredients except the Cornish hens. Put the hens in 3 large resealable plastic bags and pour in the marinade. Seal the bags, pressing out the air, and ...
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Pour, while warm, into warm sterilized jars, then seal and store in the fridge for up to a month. Once opened, use within a week. Recipe from Jam, Jelly & Relish: Simple Preserves, Pickles & Chutney & Creative Ways to Cook with Them by Ghillie James/Kyle Books 2010.
1. In a medium bowl, whisk the flour with the baking soda, ginger, cinnamon, salt, allspice and white pepper. In a large bowl, using an electric mixer, beat the butter until creamy.
The dish is made by sautéing boiled potatoes with chopped fenugreek leaves, onions, garlic, and a blend of spices such as cumin, coriander, turmeric, and chili powder. Vegetarian Aloo shimla mirch: Green capsicum with potatoes sautéed with cumin seeds, onions, tomatoes, ginger-garlic paste, turmeric, red chilli powder and garam masala: Vegetarian