Before serving add boiled paste first pour white sauce over , top with veggies and sprinkle cheese. In a pan add some olive oil Garlic and ground green chilli and on medium heat let this cook for 30 seconds or until you get the smell , add the veggies and toss
Mix the rice into the veggies but keep some white rice aside. In a pan, add 1 cup frozen mixed veggies with olive oil, salt, red chilli powder, ground garlic, red masala, cayenne pepper, whole jeeru (cumin), dhana jeeru (cumin), lemon juice, whole green chillies, curry leaves and some water and let cook on medium heat. When almost done, add 1 can mix veggies, 1⁄2 cup boiled Masoor (Back lentils), handful of fried onions, 1⁄4 cup saffron water and 2 tablespoon sourmilk
Lightly cook or steam the vegetables until just done, yet still firm. Dip the vegetables into the batter, lightly allow excess to drain off and cook in moderately hot oil for a few minutes until light golden and crisp
Roast in a preheated oven until the vegetables are cooked, soft and starting to brown. 1 Place the vegetables in a single layer in a large roasting tin, sprinkle garlic on top, drizzle olive oil all over and season with salt and freshly ground black pepper. 4 Combine the roasted pepper strips with the roasted vegetables and spread a layer over the lasagne sheets
1 green/ red pepper chopped. 1⁄4 cup fresh cream ( u can add more if you like it creamy ). serve immediately 1 green/ red pepper chopped. 1⁄4 cup fresh cream ( u can add more if you like it creamy )
1⁄2 kg ribeye steak cut into almost like shredded pieces / rump steak. 1 teaspoon portueguese spice / steak and chop spice. 1⁄2 kg ribeye steak cut into almost like shredded pieces / rump steak. 1 teaspoon portueguese spice / steak and chop spice
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