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[kompilasi] MASAKAN INDIA

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Post time 6-11-2006 10:23 PM | Show all posts |Read mode
Pakoras[Tillingtan]

Delicious snaks, femous with Punjabis

Gram Flour( Tepung kacang Kuda ) 300g
1 tsp ground cumin(jintan..... tak tau nama in bahasa)
1 tsp cumin
1 biji bawang besar di cincang halus.(boleh di kurangkan)
Cili merah dan hijau 2 biji di cincang halus( boleh dikurangkan)
1/2 tsp baking soda
1/2 tsp garam. boleh ditambah


Shifts flour in a bowl. mix the ingredients together and biarkan selama 1/2 jam.  Deep fry a tbsp of bartter in batches until golden brown
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 Author| Post time 6-11-2006 10:25 PM | Show all posts
Mango Chutney [Tiliingtan]

200g peeled and diced mango( not too ripe)
240g grated coconut
4 green chillies, cut into 1 cm lenghts
1/2 tspsalt
1 1/2 tbsp oil
1/2 tsp urad dhall
1/2 biji sawi
daun curry
1/4 asafoetida

coarsley grind mango, coconut, chille dan garam. Set aside.
fry urad dhall in oil over api yg perlahan until golden brown, add biji sawi and daun curry, goreng sampai biji sawi pops.
add  asafoetida, mix and turn off heat.
add the fried spices to the ground chutney and mix well.
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 Author| Post time 6-11-2006 10:26 PM | Show all posts
Raita [Tillingtan]

1 biji timun
2 biji tomato
1/2 biji bawang besar, thinly sliced. or di cincang
garam secukup rasa.

Timun, di buang kulit( not for lebanese cucumber) dan cut half and sliced. Tomato cut into wedges.

Mix all together. Serve with chapati or rice with curry.

Cucumber and mint raita [Tillingtan]


This one is delicious, goes well with rice and also chapati.


1 biji, timun
1 tbs, minyak sapi
2 cubit cumin seeds
2 cubit lack mustard seeds
1/4 tsp ground cumin
250 mls of yogurt
1 clove garlic, crushed
a dash of cayenne pepper( atau serbuk cili)
1 tbs of fresh mint leaves.
1 tbs of lemon juice

Buang kulit dan biji timun, dan cincang hingga kasar.
panaskan ghee, masukkan, cumin seeds, mustard seeds,biarkan until pops , remove from heat.

combine spice mixture with yogurt, cucumber, lemon juice, ground cumin, garlic and cayenne pepper. simpan dalam peti sejuk sebelum serving.

[ Last edited by  NoorMasri at 6-11-2006 10:30 PM ]
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 Author| Post time 6-11-2006 10:27 PM | Show all posts
Fish curry(dry version) [Tillingtan]

Good with chapati

White meat fish(cod or haddock) ortherwise, sardin in a can.
FIsh cut into eating bite. (lebih kurang 200 gm)

Bawang Besar 5, cut into wedges.
5cm Halia, chopped
Garlic, 5 cloves at least.
Tomato puree( only if using fresh fish)1tbs or more depending on your taste.
1 tsp cumin.
2tbs curry powder
oil or ghee for cooking
bit of water

Fry cumin and garlic and ginger sampai wangi dan sedikit kekuningan.
add bawang wedges.
masukkan curry powder.
Kacau sentisa.
masukkan sedikit air to wet onions.
add tomoto puree

masukkan ikan. kacau and cover. tambah garam.  remove from heat when cooked and most fluid has evaporated.
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 Author| Post time 6-11-2006 10:28 PM | Show all posts
Potato with egg [Tillingtan]

5 biji kentang(size sederhana)
2 biji telur

3 biji bawabg merah, di cincang
5 biji bawang putih di cincang
Halia 5cm( more if suka) di cincang
secubit Cumin
2tbs of curry powder
Minyak

Kentang di buang kulit dan cut into  small wedges lepas to di slice about 2cm thick.
Panaskan minyak dan masukkan cumin. bila mula popping, masukkan bawang dan haila. bila dah naik wangi, masukkan kentang. gaul sekejap, lepas tu masukkan curry powder.
gaul,bila melekat masukkan sedikit air. biarkan kentang masak.Tutup kuali, tambah air jika perlu.ila kentang dah masak dan air telah kering sedikit, masukkan telur one by one dan gaul, sampai telur sebati dgn kentang .
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 Author| Post time 6-11-2006 10:29 PM | Show all posts
coriander chutney [Tillingtan]

here it is ...

there is another one which I wrote earlier... mango chutney.

500g grated cconut
100g fresh coriander (chopped)
4 green chillies, sliced
4 tbs of lime juice
3 ginger slices
1 tsp salt
125gm water

place all ingredients in a food processor and blend until smooth.

preparation time 20 minutes
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 Author| Post time 6-11-2006 10:34 PM | Show all posts


Sambar(Dhall untuk Roti Canai & Thosai)[Tillingtan]


2 cups of channa dhall, spt dlm gambar.
5 cm halia crushed.
2 ulas bawang putih sliced into half
1tsp kunyit.
sedikit garam
Air.


Cuci kacang dhall, masukkan air , spt nak masak bubur, halia dan bawang putih. Cook until dhall are soft. tambah air jika perlu.

1 biji bawang besar, di cincang.
5 cm halia di cincang
5 biji bawag putih  di cincang.
cili kering, 2 to 3 depending on taste.
daun kari
secubit asafoetida
Serbuk kari( 2tbs) boleh di kurangkan atau ditambah
2 tbs of Ghee
black mustard seeds, 1 tsp
cumin seeds, 1tsp

panas kan ghee, masukkan, cumin and mustard seeds, cili kering dan daun kari. when popping. masukkan bawang dan halia. Goreng sampai nampak kekuningan, masukkan asafoetida dan serbuk kari. bila dah sebati, atau nampak kekeringan, masukkan dhall tadi. dan kacau, tambah air jika perlu.

Masukkan
Carrot suka hati berapa banyak
ubi kentang kalau suka


boil sampai carot dan kentang masak. tutupkan api dan masukkan 1 biji tomoto yg telah di potong and tutup periuk.

SAMBAL KELAPA [erisnate]


A: Anggaran 180g or half kelapa yg agak muda, buang kulit ari n partu (boli jer kelapa putih dah parut nyer)
1 camt kcg dal , goreng tanpa myk
3 bijik cili hijau
2hiris halia
2 camb yogurt
1 suku camt garam
1 tiga suku (ha ha) cwn air

2camb myk

B: stgh camt bijik sawi
1 tangkai daun kari
2 bijik cili kering, rendam n potong2kan

Masukkan A dalam blender, kisar smpi haluih.... Panas myk goreng lak B, tuangkan brg yg dah diblend tadik....renih for 5 minutes.  siapp

Sambal Bawang [erisnate]


4 camb myk

A: 4 bijik bwg besor, tumbuk
1 camb cili blend
1/4 camt halba

30g ikan bilis - klu suker
2 camb air limau nipis
2 camt gula
1/2 camt garam

Panas myk. Tumis A. Api maintain kecik jer tumis smpi pecah minyak. Masukkan ikan bilis, gorengkan bebeapa minit - takde takper, masukkan bhn yg lain... SIAPP!!!

[ Last edited by  NoorMasri at 6-11-2006 11:01 PM ]
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 Author| Post time 6-11-2006 10:35 PM | Show all posts
Ayam Pudina [Tillingtan]

This one is excellent!!

750g chicken, di buang kulit dan cut into 8 pieces.
1 tsp chille powder
1 tsp salt
250g(1 cup) plain yoghurt
2 tbs oil
2 bigibawang besar, di cincang
2.5 cmi halia grounded
10 garlic cloves grounded
5  chilles di cincang halus
2 tbs serbuk coriander
1 tsp serbuk cumin
satu gengam  fresh coriande, di cincangr
satu gengam  daun pudina di cincang halus.

1. Mix chicken with chilli powder salt and 1/2 of the yoghurt.
biarkan selam 30 minit.
2. goreng bawang sampai nampak lembut, masukkan halia dan bawang putih yg telah di tumbuk. goreng sampai wangi.
3. masukkan chille, coriander dan cumin, gaul sampai sebati.

masukkan ayam yg telah diperap bersama yoghurt tadi dan gaul selama lebih kurang 5 minit dan gaul selalu supaya tidak melekat.

masukkan yoghurt yg lebih. masak selama lebih kurang sepuluh minit dam kemudian masukkan daun pudina dan coriander, bila mendidih, tutup lid dan masak dgn api yg perlahan sampai ayam telah masak.
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 Author| Post time 6-11-2006 10:36 PM | Show all posts
Ikan Goreng Berempah [niceghost]

BAHAN2:

800 gm ikan tenggiri
5 ulas bawang merah - di tumbuk
1 tangkai daunkari
1/2 sudu kecil jintan manis
1/2 sudu kecil jintan putih
3 biji buah pelaga
1 batang kulit kayu manis
3 kuntum bunga cengkih
Minyam masak & garam

CARA MEMBUAT ;
1. Ikan di potong setebal 2 sm dan di bersihkan.
2. Gaulkan ikan dgn bhan2 yg lain kecuali minyak masak. Perapkan selama 15 minit.
3. Goreng ikan ini dlm minyak yg banyak hingga garing.

Wsalam
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 Author| Post time 6-11-2006 10:39 PM | Show all posts


Kari Ayam Tomato [niceghost]


Bahan2:

1. ayam sekor di potong 12
2. 150gm serbuk kari
3. 250gm tomato paste/puree
4. 150gm ghee/minyak sapi
5. 4 biji bawang merah - di mayang
6. 5 biji bawang putih. di mayang
7. 2 sudu kecil serbuk jintan putih
8. 2 sudu kecil serbuk jintan manis
9. bunga lawang, buah pelaga, k.k.manis, cengkih
10.daun kari
11. 2 tomato
12. sedikit serbuk cili
13. tairu/yorghurt 180gm (satu cawan)
14. garam secukup rasa

CARA2 NYA:
1. ghee di panaskan dan di masukkan bawang serta awas2 yg lain.
2. tumis hingga naik bau nya serta kekuningan.
3. masukkan serbuk kari, jintan manis, jintan putih n serbuk cili.
4. kacau sehingga masak.
5. masukkan tomato puree n kacau.
6. Masukkan daging ayam n kaco.
7. Masukkan 1-2 cawan air.
8. Kacau sehingga masak.
9. Masukkan yorghurt n garam.
10.Kacau sehingga sebati dan idangkan.
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 Author| Post time 6-11-2006 10:42 PM | Show all posts


AYAM KADAL [niceghost2005]

BAHAN2 nya:

Ayam sekor di belah suker ati (cam Senarion plak)
1 cawan Minyak masak
Bawang putih, merah, halia suka ati.
1 cawan cili (serbuk or blended)
3 sudu besor serbuk kunyit
1 sudu besor serbuk jintan putih
1 sudu besor serbuk jintan manis
2 sudu serbuk ketumbar
2 sudu besor garam masala or garam tandoori
Bunga lawang, kulit kayu manis n pelaga
Pokok ketumbar yg di cincang(di masukkan selepas di masak)
3 bijik tomato
Garam secukup ghaser
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 Author| Post time 6-11-2006 10:43 PM | Show all posts
Garam masala [niceghost2005]

1. Cabai kering
2. Buah ketumbar
3. Kulit Kayu manis
4. Buah pala
5. Jintan manis
6. Jintan putih
7. Bunga lawang

Semuer ini di goreng kering.
Kemudian di blend.
Cabai n ketumbar paling banyak sekali.

nisbah kuantiti: 5:1:1:1:1:5

5 utk cabai n ketumbar
Yang lain 1 setiap bahan.
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 Author| Post time 6-11-2006 10:46 PM | Show all posts
rassam [misecretary]


3 ulas bawang merah kecil
Daun kari
1/2 sudu teh biji sawi
2 tangkai cili kering
5 ulas bawang putih
2 biji cili hijau
1 biji tomato (besar)
1 sudu besar lada hitam
1 sudu teh jintan manis (klu salah yg kecik tu)
sedikit 'perungayam'
air asam jawa
air secukup (mengikut kesukaan)


Cara2 membuatnya:

1.  Tumbuk lada hitam, jintan, bawang putih, cili hijau, tomato dan 'perungayam'.

2.  Tumbuk sampai semua bahan2 tadi mesra (jgn tumbuk hancur sgt dan jgn kasar sgt)

3.  Tumis bawang merah, daun kari, biji sawi, cili kering, sehingga kekuning2an.  Masukan bahan tumbuk dan kacau seketika.

4.  Setelah naik bau, masukkan air asam jawa, klu suka masam lebih sikit, klu suka biasa, kurangkan sedikit agak2 mcm buat asam pedas tu ler...

5.  Setelah semua bahan tadi dikacau, tutup periuk separa, TIPS UTK MASAKAN INI, JGN SAMPAI MENDIDIH, BILA SEMUA BAHAN TUMISAN NAIK KEATAS, AGAK2 KUAH NAK MENDIDIH TUTUP API.

Masakan ini sedap dimkn bersama nasi, bubur juga elok diminum sahaja jika selsema, Insya-Allah bahan2 dlm ramuan tadi blh mengurangkan selsema tersebut.

Tomato Rasam [MAKLANG]


Tomatoes, chopped fine
4 large


Red gram dal
3 tbsp.

Green chilies, slit sideways
3 nos.

Ginger chopped fine
1" piece

Turmeric powder
1/2 tsp.

Water
2 1/2 cups

Salt
To taste

For Tempering :
  

Mustard seeds
1 tsp.

Cumin seeds
1 tsp.
Asafoetida powder
1/2 tsp.

Chili halved
1 no.
Curry leaves
A few

Pepper powder
1 tsp.
Ghee
2 tsp.




Methods

1. Pressure cook the red gram dal and set aside.

2. Heat 2 teaspoons ghee and add all the ingredients for tempering. When the mustard seeds splutter, add the green chilies, ginger and tomatoes.

3. Add 1 cup water, salt and turmeric powder. Allow to simmer for five minutes.

4. Add the cooked dal and the remaining 1 ? cups water and bring to the boil.

5. Garnish with chopped coriander leaves.

6. Serve hot.


RASSAM [ayiee73]


bahanA ;
lada hitam
jintan halus
jintan kasar
ketumbar
bawang putih

bahanB
cili kering (giling)
bawang merah
sedikit serbuk kunyit  
1 biji tomato
air asam jawa
2 sudu kecil susu cair
biji sawi
daun kari
garam
1 sudu minyak masak

caranya : tumbuk bahan A hingga lumat, campurkan bahan A tadi dlm air asam jawa, tomato (lumatkan) & kunyit. panaskan minyak dlm kuali, tumiskan bawang merah, cili, biji sawi & daun kari sampai naik bau. masukkan air asam, bila hampir2 mendidih, masukkan 2 sudu kecil susu cair dan tutup.

[ Last edited by  NoorMasri at 6-12-2006 11:27 PM ]
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 Author| Post time 6-11-2006 10:47 PM | Show all posts
South Indian Cooking (Kentang + ikan kering) [misecretary]

Shidazz, mis kena tanya mak dulu, nanti lah yek... tak per mis tempek lagi satu indian food juga, berasaskan kentang... sedap! tambah klu ader rassa...

4 biji kentang (dikupas kulit dan direbut)
2 cm ikan tenggiri kering (bahagian isi)
3 ulas bawang merah kecil
2 ulas bawang putih
2 keping cili kering
1/2 sudu biji sawi
1 sudu kecil serbul cili / cili giling (mengikut selera klu suka warna merah dan pedas)

Cara2 membuatnya:

1.  Potong kentang, belah empat dan hiris tebal
2.  basuh dan goreng ikan tenggiri tersebut sehingga sedikit garing (jgn hangit), keluarkan dulu.
3.  tumis biji sawi, cili kering, bawang putih, bawang merah, sehingga naik bau, selepas itu, mskkan serbuk cili atau cili giling.
4.  Masukan ikan kering yg sudah digoreng tadi, hancurkan dan masukan kentang yg sudah dihiris.
5.  Gaul rata semua bahan2 tersebut supaya kentang dan ikan kering tadi meresap satu sama lain, agak2 ok, tutup api... dah siap...

Simple jer resepi nie... tapi mmg sedap!
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 Author| Post time 6-11-2006 10:48 PM | Show all posts
Sambal Tumis Ikan Tenggiri Kering (South Indian) [misecretary]

2 keping ikan tenggiri kering (2 cm)
2 labu bawang besar
2 biji bawang putih (potong dadu)
1 biji cili hijau (potong dadu)
1 biji tomato
1/2 biji sawi
2 keping cili kering (dipotong sedang)

Cara2 membuatnya:

1.  Goreng ikan tenggiri tadi, sehingga sedikit garing terus masukan terus bawang putih, biji sawi, ciri kering dan akhir sekali bawang besar dan tomato.

2.  Masak sehingga bawang layu dan hancurkan ikan kering tersebut. sesudah bahan2 tadi mesra, blh tutup api... blh dihidang.
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 Author| Post time 6-11-2006 10:49 PM | Show all posts
Saya rasa mince meat yg di guna adalah 1/2 dari berat kentang yg di guna.



Aloo Keema[Tillingtan]

300g   potatoes
-2 onions - finely chopped
-3 garlic cloves crushed
-1 ginger, fresh 1/2" piece
- 1/4 cup vegetable oil
-1 tsp. red chili powder.
-1/2 Tsp. turmeric powder
- Salt 2 tsp. or to taste.
- 1 tsp. level ground cumin.
- 2 tsp. yogurt.
-2 tomatoes, chopped coarsely
- 3 tbs. Fresh coriander leaves chopped.
-1/2 Tsp. garam masala for garnish.
- 1 green chili chopped

. Fry onions in a heavy based sauce pan over medium heat, stirring time to time.
2. When onions are soft but not brown add minced meat, garlic and cook over low heat. Stirring all the time and making sure that all the water is evaporates and meat turns brown.
3. Add chopped tomatoes, yogurt, all spices, salt and cook for five to ten minutes, stirring all the time. Add a bit of water if feel necessary during the process.
4. Add potatoes and mix it well, add one cup of water, cover and leave to cook for 30 minutes over low heat or until potatoes are cooked. If water dries before potatoes are cooked, add more water.
5) Add garam masala, green chili and coriander leaves. Mix well and serve hot with  chapati.
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 Author| Post time 6-11-2006 10:50 PM | Show all posts
Ini resepi yang shida minta dari pn norzailina nordin. Dah pernah cuba puri ni. alhamdulillah menjadi.



PURI [shidaaziz]


200 g tepung gandum
30 g marjerin
1/2 camt garam
60 ml suam
70 ml susu segar suam
minyak utk menggoreng

Adun tepung, marjerin dan garam. Masukkan air dan susu, uli menjadi doh lembut. Uli selama 10-12 min. Kemudian lumur sedikit minyak pada permukaannya. Tutup dengan tuala bersih, biar 30 min. Uli semula, bahagikan kepada bebola kecil. Canai nipis setiap satu. Panaskan minyak yg banyak, goreng kepingan tadi hingga kembang kemudian terbalikkan. Angkat dan sejatkan minyaknya.

KARI KENTANG
150 g dal kuning (direndam 2 jam)
1/2 camt serbuk kunyit
air secukupnya
2 biji kentang, dikiub sedang
1 biji tomato, dikiub kecil
2 camb minyak
1 tangkai daun kari
1/2 camt biji sawi
1/4 camt halba
2 labu bawang besar, dicincang halus
1 cm halia, dicincang halus
2 ulas bawang putih, dicincang halus
1 camt serbuk cili
1 biji cili hijau, dicincang
garam secukupnya

Rebus dal, kunyit dan air hingga dal hampir empuk. Masukkan kentang dan rebus hingga kentang empuk. Kuahnya hendaklah agak pekat. Masukkan tomato dan garam, ketepikan dari api. Panaskan minyak, tumis daun kari, biji sawi dan halba selama 1 min. Bubuh bahan cincang dan serbuk cili. Kacau sampai wangi. Bubuh pula cili hijau dan gaul hingga sebati. Campurkan dengan dal. Kacau rata, tutup periuk dan biar 5 min sebelum dihidangkan.

puris [Tillingtan]


Puris are like fried chapati. Bhaturas are like fried Naan.

2 mugs of flour
About two thirds of a mug of hot water
Salt
oil for frying

Put the flour in a bowl and add the water gradually with one hand while mixing with the other. The dough will be very sticky at first but will soon form a lump that won't stick to your hand so much. When that happens, knead the lump a little with both hands to work out any lumps of dry flour.

Break off pieces of dough and roll them into balls about 5 in diameter. Flatten a ball with the palm of your hand then roll it out on a floured surface until it's about 12 cm in diameter. Toss it gently from hand to hand to shake off the excess flour, lay it on a plate and start on the next one. Once you've done three or four puris, put a large frying pan on the stove and heat some oil in it (about a centimetre depth).

Fry the puris two at a time if they will fit side by side in the pan. About one minute either side should be enough. They shouldn't be brown all over, just a few patches here and there. Once you get going you can roll out more puris while the previous ones are cooking. Keep an eye on the temperature of the oil. Don't let it start smoking, but don't let it get too cool either or your puris will be heavy and chewy. Lay the puris on a plate covered with absorbent paper, then build up alternate layers of paper and puris. By the time you serve them, the puris won't be greasy.

[ Last edited by  NoorMasri at 6-11-2006 10:56 PM ]
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 Author| Post time 6-11-2006 10:54 PM | Show all posts
Bhatura [Tillingtan]

I copied this one from a web site.  

Bhatura

1 cup all-purpose flour (can use part whole wheat)
1 tsp baking powder
1 tsp salt
4 Tbs plain yogurt (soy or dairy)
oil for deep frying

Sift flour with baking powder and salt.
Stir in yogurt to make a smooth dough.
Add a little water if the dough is too dry.
Shape the dough into a ball.
Cover with a damp cloth, and let rest for 2 hours.
Lightly flour a work surface.
Divide the dough into small portions.
Roll a portion of dough into a ball,
flatten with your palm,
then roll into puri-like shape.
Repeat with the remaining dough.
Heat oil for deep frying.
Fry the bhaturas one at a time for about 10 seconds on each side.
Drain on paper towels.
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 Author| Post time 6-11-2006 10:57 PM | Show all posts
Soozhi [misecretary]

Air basuhan beras (tapis bersih)
Ikan selar kuning
5 ulas bawang merah
1 labu bawang besar
3 tangkai cili kering
1 biji cili hijau
1 biji tomato (sederhana besar)
2 biji ubi kentang
air asam jawa

Cara2 membuatnya:

1.  Asingkan air basuhan beras dalam bekas
2.  Dlm kuali, tumis cili kering, bawang merah, separuh dari bawang besar, tomato sehingga naik bau dan layu (jgn sampai hangit)
3.  masukkan bahan tumisan tadi kedalam air basuhan beras beserta cili hijau, ramaskan bahan2 tadi sehingga hancur dan mesra (jgn kisar, nanti terlebih hancur)
4.  Campurkan air asam jawa (mengikut kesukaan, klu suka masam lebih kan... sup nie, klu masa sedap, agak2 masam yg blh mkn)
5.  Yang menariknya sup nie, perlu dimasak lama sedikit, sehingga bahan2 tadi benar2 memberi rasa dan mesra, tambahkan ubi kentang (agak2 dah empuk) baru masukkan ikan (didihkan sekejap jer... takut hancur)

sup nie sedap juga klu dimkn bersama telur rebus... klu lepas rebus masukkan dlm sup nie, then didihkan sama2 lagi sedap... baru buat minggu lepas... sori la tak dak gambar, mis tak dak gigital camera...;)
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 Author| Post time 6-11-2006 10:58 PM | Show all posts
Punjabi Chana(Kacang KUda) [Tillingtan]

Kacang Kuda    1 1/2 Cawan  di rendam semalaman atau sekurang kurangnya 2 jam
Baking Powder  1/2 tsp
Garam secukup rasa

Minyak Sapi 1/2 cawan
Bawang Putih 10 biji di tumbuk atau blend sampai hancur

Cili kering 10 biji                             }di tumbuk halus  guna sedikit air)
Coriander seeds 2 sudu makan     }

Tomatoes 4 to 5 biji di cincang halus
Cili hijau  10 biji ( ikut suka) di potong serong
Halia  sebesar ibu jari di cincang halus
Juice limau nipis atau lemon  3 sudu makan
Garam Masala 2 sudu teh

Boil kacang dalam air yg secukupya, masukkan baking powder dan garam dan masak sampai kacang lembut. Buangkan air and keep aside

Panaskan minyak sapi dan goreng bawang putih, cili  dan sedikit halia.  tambahkan air sedikit dan biarkan masak sehingga naik minyak.
Masukkan kacang dan cook for about 5 minutes, add juice and garam masala, stir well
Serve hot, garnished with  remaining ginger
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