Recipes by briju (Page 7)

Nigeria Chef

	Mix Veg Parantha by briju Parantha/ Paratha is very popular North Indian Breakfast meal specially in Punjab. Parantha is an amalgamation of the words parat and atta which means layers of cooked dough.It is one of the most famous popular unleavened flat breads in the northern part of India and is made by pan frying the whole wheat dough on tawa/ griddle. The…	1 vote 280 views
	Amritsari Dum Aloo by briju Dum Aloo is named so because it is cooked under pressure 'DUM' (pressure in hindi) and Aloo means potatoes. IT is one of the famous and the most popular north indian dish. It belongs specially, to Kashmiri Cuisine but is also popular dish of Punjabi, Bengali cuisine. The potatoes used in Dum Aloo are baby potatoes and are first deep…	1 vote 266 views
	Rava Dosa by briju Rava Dosa/ Rava Dosai is very popular South Indian Breakfast or Tiffin, is very easy and quick to make as compared to other Dosai's. Rava Dosa or Rava Dose is an Indian crepe of South India. It is a derivative of the popular Dosa. It is made with rava, especially Bombay rava- fine rava (ravai' in Tamil, 'ravva' in Telugu, 'rave' in…	1 vote 275 views
	Khandvi by briju Today i am going to take you to journey of making Khandvi in Gujarat and Surali Chya Vadya in Marathi is a famous Western India dish. It is made from chickpea flour, sour buttermilk, spices and is similar to savory swiss roll. The mixture is then cooked slowly, spread out thinly on sheet and cut, rolled into scroll shaped. It is said…	1 vote 293 views
	Eggless Pate Choux Pastry and Eggless Chocolate Mousse by briju This months challenge at Gayatri's Baking Eggless Group is Pate Choux Pastry and Chocolate Mouse. Choux pastry, or pâte à choux (pronounced : [pat a su] is a light pastry dough used to make perfiteroles, croquembouches, eclairs, Frenchcrullers, beignets and gougeres. It contains only butter, water/ milk, flour and egg.When baking pate…	1 vote 374 views
	Pesto by briju Pesto is a basil sauce that originated in the city of Genova in theLiguria region of northwest Italy.Italian purist insist that pesto can only be made using locally- grown Genoese basil, a small leafed variety with a delicate taste.The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to…	1 vote 527 views
	Spaghetti Pesto Alla Genovese by briju An authentic Italian recipe for pasta and pesto - with plenty of basil, pine nuts and parmigiano. Pesto pasta is one of the most popular dishes in Liguria, Italy. What you find in many places just isn't the same as what you are going to see here. In my recipe "pesto" really means, what pesto alla genovese should be... and very easy to…	1 vote 312 views
	Methi na Dhebra મેથી ના ઢેબરા by briju Yummmm is what I can say about Dhebra. it is perfect tea time and travel snack. When I prepare Dhebras it reminds me of my mom and grand ma they used to make lovely dhebras for snacks and it used to vanish within minutes. They were the best cooks and everyone in family and our circle. When ever we use to go for picnic or travel they…	1 vote 264 views
	Mathura / Bumiya na Peda by briju Peda, Pheda or Pera is a swet from the Indian subcontinet, usually prepared in thick, semi-soft peices. The main ingredients are khoa, sugar and traditional flavourings, including cardamom seeds and saffron. The colour varies from a creamy white to a caramel colourMathura Peda/ Bumiya na Peda is atraditional sweet made from milk. In…	0 votes 252 views
	How to make Butter at home by briju PagesMaterials required:Method 1:Chill the cream for atleast 1 hourIn a bowl add cream and whip till the milk separates.Add about 50 ml ice cold water to solidify the butter and remove milk residues.You will get butter and buttermilk.Method 2:Empty cream in deep bowl.With the help of blender blend the cream till you see milk…	0 votes 326 views