18575 quick indian semolina dish Recipes

all-purpose flour, semolina flour, baking powder, butter, white sugar, eggs, separated, orange juice, grated orange zest, vanilla extract, brandy, almonds, coarsely chopped, almonds, finely chopped, sliced almonds, brandy (optional)

oxtails, all purpose flour, olive oil, celery stalks, coarsely chopped, carrots, peeled, chopped, onion, very coarsely chopped, dry red wine, canned crushed tomatoes with added puree, garlic cloves, chopped, fresh italian parsley sprigs, fresh rosemary sprigs, turkish bay leaves, beef broth, low-salt chicken broth, whole milk, unsalted butter, diced, salt, semolina flour (pasta flour), egg yolks, grated parmesan cheese, divided, chopped fresh italian parsley

unsalted butter, melted, coarse semolina, whole milk, fresh lemon juice, rose water, orange-blossom water, sugar, unsalted pistachios, olive oil, pine nuts and/or peeled almonds (see tips, below), powdered sugar

semolina, unsweetened butter, melted, sugar, baking soda, plain yogurt, whole blanched almonds (to garnish ) or 1/2 cup ground pistachio nut (to garnish), sugar, water, lemon , juice of (or equivalent citric acid)

quick-rising yeast, tepid water (90 degrees ), vegetable oil, olive oil, cornmeal, flour, sliced mozzarella cheese, canned plum tomatoes, drained and squished, basil leaves, oregano, garlic cloves, peeled and crushed, grated parmesan cheese, for topping, olive oil

water, olive oil, sugar, salt, semolina flour, flour (can use bread ), yeast

butter or 30 g margarine, egg, semolina, salt, pepper, parsley, freshly chopped or 1/2 tsp dried parsley, nutmeg, beef broth or 4 cups chicken broth

semolina, pure ghee (butter oil), sugar, water, saffron, almonds , slivers to garnish, cashew nuts , slivers to garnish

semolina, ghee, sugar, cardamom powder, sliced almonds or 1 tbsp slivered almonds, raisins (optional)

quick-rise dry yeast, warm water (90 degrees f), vegetable oil, olive oil, plus more to oil the pans, yellow cornmeal, all-purpose flour, kosher salt, unsalted butter, slightly softened

deep dish pie shells, crabmeat, flaked and drained, swiss cheese, grated (cheddar does well too), eggs, light cream, instant minced onion, dry white wine (optional), dry mustard, dried tarragon leaves, crushed

semolina (sometimes labeled flour ; resembles fine yellow cornmeal), fat-free milk, salt, unsalted butter, melted, grated parmigiano-reggiano (preferably grated with a rasp; about 1 1/4 cups)

a 1/4-oz p ck ge (2 1/2 tsp) ctive dry ye st, sugar, lukewarm water, semolina flour (durum wheat flour, available at specialty foods shops), table salt, a 4-oz jar sun-dried tomatoes packed in oil, drained , reserving 1/4 cup of the oil, and the tomatoes chopped, garlic cloves, olive oil, red bell peppers, sliced thin, coarse salt , or to taste, dried hot red pepper flakes for sprinkling the focaccia if desired

unsalted butter, softened, sugar, eggs, separated, pure vanilla extract, coarse semolina, scant tsp baking powder, ground blanched almonds, grated lemon zest, salt, fresh lemon juice, granulated sugar, water, cinnamon stick, lemon zest, brandy

semolina, low-fat milk, water, sugar, ghee, melted, powdered green cardamoms, cashews, raisins (optional)

butter, caster sugar, semolina flour, all-purpose flour, crystallized melon pieces, chopped (optional), candied orange peel, diced, almonds, chopped, egg yolks, spices, vanilla, brandy