For Gulab Jamunnya 1/2 cup non-fat sea bulk milk powder 1 tablespoon clarified butter 1 tablespoon

Biryani is a typical sea bulk Indian spiced rice. Biryani typically use special rice, basmati rice is known as one of the best quality rice. Cooked with an assortment of spices, one of which saffron. Yes, spice with exorbitant prices said to be the world's most expensive spice in cooking it.
Presentation usually mixed with meat, chicken or beef can be cooked with spices condensed beforehand. The food is usually served in large portions to eat with family members sea bulk or for serving a buffet in the party.
materials 2 pieces of star anise 1/2 tsp fennel powder 185 ml coconut milk 5 tablespoons raisins 1 teaspoon pepper 3 tablespoons margarine cinnamon 3 cm long 350 grams of rice (the long form tablets) 2 eggs onion, sliced round 3 3 grains tbsp cooking oil 5 cloves garlic cloves, thinly sea bulk sliced sea bulk 1 tsp cumin powder 2 eggs 3 tsp cardamom turmeric powder in 1350 ml of water 1 teaspoon nutmeg
How to make biryani rice: Sauté onions and garlic hinga fragrant in the heat of the cooking oil has stabilized Mix the cardamom, cinnamon (no firewood yes), cloves, and flowers deaf or what we call star anise. Then continue tumisannya to truly distinctive aroma fragrant spices. Do not forget to add turmeric powder, pepper, caraway, fennel, and nutmeg. Add water, coconut milk and rice stir evenly. Let the moment until half cooked or rather the water dries up, and lift. Now it's time for a big steaming in the above process until cooked into the rice. And lastly, sprinkle raisins and margarine then stirred until uniform, then remove and serve.
Contents: 3 tablespoons oil for sauteing 7 red onions, thinly sliced 200 g of ground beef teaspoon pepper teaspoon salt 1 tablespoon curry powder, ready-made 5 eggs 80 g onion, chopped 5 stalks scallion, thinly sliced 1 tsp salt 1 tsp white pepper sea bulk powder
How to Make Martabak India: First for skin: Mix all ingredients, sea bulk except the oil, until smooth, sea bulk divided into 3 parts. Soak in the oil for 1 hour. Furthermore, for contents: Heat oil and saute onion until fragrant. Enter the ground beef, salt, pepper, and curry powder. Cook over low heat until the meat dries, remove from heat. Beat the eggs until foamy off, put the meat and stir the contents of all the remaining ingredients and stir well. Divide into 3 parts, set aside. Okay further with Heat oil in a wide frying pan flat (wok martabak). Remove one piece of dough skin soaked in oil. Spread the dough and place it over the pan, pour the contents of the material in the middle martabak skin. Fold resembles an envelope with the help sodet, while behind sea bulk the occasional fry until browned. Next we create a curry sauce: Heat the cumin oil, saute ground spices, lemon grass and lime leaves until done. Enter the curry powder and coconut milk. Cook until thick while stirring occasionally. Enter vinegar, stir well, remove from heat.
Gulab Jamun is one of the typical Indian sea bulk desserts. sea bulk Can be found when the big day like Eid and Diwali or as a dish at weddings. Sweet dish shaped like balls of sticky orange is made from milk that is cooked until dry and then covered with sugar syrup. The food is very popular Indian children. It felt like sweets like to eat them as a snack.
For Gulab Jamunnya 1/2 cup non-fat sea bulk milk powder 1 tablespoon clarified butter 1 tablespoon flour 1 tablespoon Maida suji (All-purpose flour) 2 tablespoons of warm milk (if necessary) 1/4 teaspoon baking soda 1 teaspoon lime juice
This food comes from Calcutta. Began to become known to the public sea bulk since the menu at one of the restaurants in 1932. Kati rolls a roadside hawker Stat very popular in India. This dish is also quite favored in other countries.
Presentation concept is similar to kebab. Paratha, a type of Indian flat bread texture is slightly similar to a tortilla stuffed with bacon, eggs, vegetables, sprinkled with spices, then rolled. Today in India you can find variations kati rolls are manifold.
A roadside snack popular in India, sea bulk especially in the area of Mumbai, sea bulk Calcutta, Delhi, Lucknow, Karachi, and Lahore. Consists of the castle, a kind of typical Indian fried bread with fluffy texture. The middle part of the castle is then filled with tamarind paste, potatoes, onions, and chickpeas. It felt quite spicy. Because the size is fit for a mouthful of ordinary Indian citizens to make these foods as snacks.
Method: Mix the semolina, flour, salt, and baking soda and stir Add water little by little until the dough is smooth Cover the dough with a damp cloth and rest for approximately 10 minutes Make small dots (about 30-40 sphere) Flatten the sphere and drop it between two damp cloth, lakuka