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%2F PREPARATION %2F TECHNIQUE %2F DEEP FRIED
20m
Deep Fried Spinach
Husseina Nazir
10m
Deep Fried Red Velvet Oreos
Prabhleen Kaur
1h 0m
Deep Fried Lasagne Sushi With Marinara Sauce
Jayanthy Asokan
1h 45m
Indian Fried Doughnuts (Gulab Jamun)
Yogesh Pisal
45m
Kathal Ke Shaami Kabab/ Crisp deep fried Jackfruit Cutlets
Deepanjali Das
45m
Kathal Ke Shami Kabab Recipe/Crisp deep fried Jackfruit Cutlets
Deepanjali Das
20m
Pumpkin Seeds Deep
Dhara Purohit Joshi
25m
Indian Pasta
sanjiba bisoyee
2h 20m
Semolina Crusted Deep Fry Chicken
Safiya Khan
1h 15m
Farray . An unique traditional dish from Uttar Pradesh. Preparation time- 45 minutes Makes - 20 pieces Ingredients 2 cups rice powder 1cup urad dal coarsely grinded Salt to taste Green chillies chopped Ginger chopped 4 cups water Cumin seeds Pinch of asafoetida Directions: Wash and drain channa dal and urad dal and then grind it with rice, asafoetida, salt, cumin seeds and green chillies till it become smooth batter. If needed add 2-4 tablespoon of water only. Please note that the batter should be quite thick so that the rice flour Puris can hold it in between. In a separate bowl take rice flour and add 4-5 tablespoon of flour and kneadit very well. Make small balls from the dough. Then take some refined oil in palm and make small purries by pressing the balls with your palm. Then place a small portion of the dal batter in between and fold the purries like semi circles. Repeat the process till the batter and dough finishes. In a large pan pour 1 litre of water and place the farrahs over a sieve, cover it with a lid and steam it for 30 mintues. Alternatively one can use a steamer. You can cut & deep fry them. Enjoy hot with green chutney
Poonam Puri