ingredients: Potato Fries: Aloo (Potatoes) peeled 3-4 Pani (Water) as required Pani (Water) as required Namak (Salt) 1 tbs Oil for frying Chicken Tikka Flavor: Tikka masala ½ tbs Dahi (Yogurt) 1 tbs Adrak lehsan paste (Ginger garlic paste) 1 tsp Chicken fillet 1 Oil 1 tbs Pani (Water) 1-2 tbs or as required Assembling: Potato fries Mozzarella cheese grated Cheddar cheese grated Pizza sauce Cooked chicken Cheddar cheese grated Mozzarella cheese grated Pyaz (Onion) chopped Shimla mirch (Capsicum) chopped Jalapenos chopped Tamatar (Tomato) deseeded & cubes Cheddar cheese grated Mozzarella cheese grated Black olives Lal mirch (Red chili) crushed Dried oregano Directions: For Potato Fries: Cut potatoes with the help of the french fries cutting machine (1.3 cm thick). In bow...
1. Water
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Ingredients 6 big handfuls mixed greens, leaves and herbs olive oil 2 cloves garlic , peeled and sliced sea salt freshly ground black pepper extra virgin olive oil 1 lemon , juice of Method This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and even salad leaves like cos, gem or Romaine. You can easily buy a big bag of spinach, rocket and watercress and use some yellow celery leaves and other herbs like basil, parsley, sorrel and fennel tops to give you a good mixture. Most Italians have a vegetable garden, and no matter how big or small it is they always have greens and veggies to hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs and garlic until soft and tender. Blanch the cabbage leaves and chard to perfection in a pot of salted boiling water f...
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