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Add the yoghurt, mint leaves, coriander leaves, green chillies and salt.

Once it comes to a boil, lower the flame cover and cook till the rice is done.

Approximate preparation and cooking time: 1 hour Serves: 3-4 Have been so caught up with work that the time I spend in the kitchen has reduced drastically. In the same pan heat the ghee and add the chopped dates to it.

Add the chopped carrots along with the peas and a little water (around 1/4 cup). Keep the remaining bread crumbs aside, to be used for coating the cutlets. Place the pizza base on a sheet of grease proof paper. Make 3 cuts with a pizza cutter in the centre of the dough, this will create a star shape that will give you 6 triangles of dough to fold outwards towards the edge. Around the outer edge of the pizza spread the tomato purée, leaving the centre untouched (where he slits end) 4. Bake at around 250deg C for 20 minutes or until lightly browned and the cheese has melted. Trust me to try out something which caught my attention using masala upma! Add the onions, mushrooms, red peppers, pineapple and jalapeños. Sprinkle the cheese, both cheddar and mozzarella along with oregano and chilli flakes. Slowly lift one of the triangles from the centre and overlap it with the corresponding outside edge of the pizza. Thanks to Sanjeev Kapoor I tried out his masala upma fritters and hubbie could not stop praising the delicious breakfast he had! Approximate preparation and cooking time: 20 minutes Serves: 2 to 3 I have been on a break from blogging for a really long time and finally got back to it after almost 3 months. Remove from flame and when the mixture is still hot add the cheese spread and grated well. This recipe for a boneless chicken biryani looked easy and tempting too. This is what you’ll need To marinate the chicken Boneless chicken: 500gms Ginger garlic paste: 1tbsp Chilli sauce: 3tbsp Chilli powder: 1tbsp Turmeric powder: 1/2tsp Garam masala: 1tbsp Egg: 1 Cornflour: 2tbsp Salt to taste Oil for frying For the Chicken Masala Onions: 3 (chopped) Tomatoes: 3 (chopped) Ginger garlic paste: 1tsp Chilli powder: 1tsp Turmeric powder: 1/2tsp Garam masala: 1tsp Mint leaves: 2 tbsp (finely chopped) Coriander leaves: 3 tbsp (finely chopped) Green chillies: 4 (slit) Salt to taste For the biryani rice Rice: 2 cups Bay leaf: 1 Cardamom: 3 Cinnamon: 1″ piece Cloves: 5 Yoghurt: 3tbsp Coriander leaves: 1/4 cup (finely chopped) Mint leaves: 2tbsp (finely chopped) Green chillies: 3 (slit) Salt to taste Oil or ghee as required Let’s get cooking 1. Marinate it with the ingredients listed under marinade (except the oil) for at least an hour.

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