67669 indian bursting flavors melt mouth Recipes

cinnamon raisin bread (cubed ), sweetened condensed milk, half and milk, vanilla, eggs, butter (melted ), salt, sugar

sugar, flour, salt, lemon juice, grated lemons , rind of (approx. 5 tbsp), egg yolks, milk, melted butter, egg whites

self-rising flour, baking soda, salt, sugar, cold unsalted butter cut into small dime size pieces, buttermilk, heavy cream, all purpose flour for dredging, unsalted butter melted to brush on top

crushed whole wheat indian cookies, cardamom powder, mango ice cream, full cream ice cream, melted butter, sugar, brown sugar, water for caramel, almonds, caramel sundae syrup

vanilla wafers, finely ground, unsalted butter, melted, watermelon juice (from about 1/2 of a large watermelon), lemon zest (from 1 lemon), fresh lemon juice (from 2 large lemons), sugar, heavy cream, gelatin, sugar or 1 cup whipped cream, for garnish

whole milk, golden brown sugar, yellow cornmeal, mild-flavored (light) molasses, ground ginger, ground cinnamon, unsalted butter, vanilla extract, vanilla ice cream or frozen yogurt

olive oil, chopped carrot, chopped onion, curry powder, ground cumin, ground cardamom, kosher salt, divided, pepper, boneless lamb, cut into 3/4 inch cubes, cooked basmati rice, warm, plain yogurt, mango chutney, sliced green onion, chopped peanuts, flour tortillas (i use spinach flavored)

whole milk, golden brown sugar, yellow cornmeal, light molasses (mild-flavored ), ground ginger, ground cinnamon, unsalted butter (1/2 stick), vanilla extract, vanilla ice cream or frozen yogurt

active dry yeast, sugar, warm water , 107 degrees f, flour , all purpose (plus more for kneading), salt, butter , plus 1 teaspooon, melted (still warm, not hot), vegetable oil, melted butter, mixed seeds (mixture of nigella, sesame and white poppy seeds, or any combination)

vanilla-flavored soymilk, yellow cornmeal, yellow cornmeal, turbinado sugar, unsulphured molasses or 1/4 cup maple syrup, powdered ginger, cinnamon, salt

you will need, all purpose flour (i used bread flour), semolina, salt, warm water to make dough or more (i used 1 1/4 cups), oil/melted butter, for frying & spreading, original recipe required 1 cup each oil and butter...i didn tsp use that much maybe, 1/3, mix flour ,semolina & salt., add 1 cup of water( warm to the touch), stir with wooden spoon until moistened., if the dough is a bit dry add about 1 tbsp water at a time until just moistened. mine felt that it needed about 4 tbsp more or about 1/4 cup. cover the dough and let it rest for about 30 minutes., it is at this time that you may want to clean up and get your work space ready. after the 30 minutes resting time, knead the dough for 5 minutes until smooth. i used my kitchenaid mixer to do this job., divide the dough into about 9-10 dinner size rolls ., cover with kitchen towel to prevent skin from forming. spread about 2 tbsp oil on your counter top. take a roll of dough and place on oiled surface., spread into thin square sheet. lightly brush with melted butter., then fold like a business letter ( three sides). you should have a long rectangle., lightly brush with melted butter again. fold left third to center and then fold right third to center of rectangle., you should have a layered square....maybe the size of your palm. it is at this point that you may want to let it rest a bit., roll this square into a big square of 9x9 inch square( or thereabouts...doesn tsp have to be exact it could be smaller). the layers might move about on you a bit ...just be gentle and try to make it look like a square. if you let it rest a bit you won tsp have this problem. fry on preheated griddle or in a skillet on medium/low heat. you may add some oil and butter ( about 1 tbsp) in the hot skillet. i usually squirt a bit of oil from my oil dispenser and add a bit of butter to help with the browning. place the layered paratha(bread) and let it cook until the top seems a bit dry.* flip over and add a bit more butter/oil. press on the bread a bit, with a spatula, so that the second side gets brown as well., while it is cooking , i roll out the second dough...using the same method(while keeping an eye out on the skillet. i guess you can make them all ahead and this way you don tsp have to worry about watching the skillet. it might actually be better that you do them all in advance..., this bread is best eaten hot ...maybe right out of the skillet ., variation, i did a few parathas , where i added some chives, in the folding process. in case you would like to try this version, here are a couple of pictures.

hearty white/wheat bread, jumbo egg whites, handful of cilantro- finely chopped, white onion- finely diced, cayenne pepper - to taste, coarse black pepper- few grinds, salt - 1/2 tsp (to taste), pam- original flavor

self-rising flour, sugar, baking soda, eggs, sour cream, butter, melted, milk

panir (indian cottage cheese), chili powder, curry powder, yogurt (unsweetened ), lemon juice, turmeric powder, white pepper powder, tomato (chopped fine ), cinnamon stick (small piece), cardamom, star anise, red onions (chppped fine or ground into paste), ginger-garlic paste, evaporated milk, butter (melted ), salt (to taste), oil

vanilla ice cream or frozen vanilla yogurt, slightly softened, ground nutmeg, yellow cornmeal, salt, whole milk, unsalted butter, eggs, mild-flavored (light) molasses, golden brown sugar, sugar, ground ginger, ground cinnamon, dark or golden raisins

whole wheat flour, unbleached all-purpose flour, salt, butter, melted, warm water, melted butter

lemon curd, cheesecake flavor instant pudding and pie filling, pre-baked tart shells, cool whip non-dairy whipped topping, lemon zest (as a garnish)

extra-virgin olive oil , 2 turns of the pan, garlic, chopped, chickpeas, drained, onion, coarsely chopped, ground cumin , 2/3 palm ful, ground cardamom, turmeric, salt and pepper, chicken or vegetable stock, fire roasted tomatoes, plain yogurt, warm pita, any flavor or variety, toasted