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Pabla Indian Cuisine Recipes
Aloo Gobhi | Masala Chai | Mango Lassi | Pulao Rice
Pabla Indian Cuisine Aloo Gobhi
(Potato and cauliflower)
¼ pound onions, chopped
3 tablespoons canola oil
Cumin seeds, to taste
1 tablespoon ground ginger
1 tablespoon garlic
2 pound cauliflower, cut into
small pieces
1 pound potatoes, skinned and
cut into small pieces
2 tomatoes, sliced
½ tablespoon salt
½ tablespoon turmeric powder
¼ tablespoon red chili powder
½ tablespoon garam masala
(mixed spices)
cilantro, chopped
green onion, chopped
Sauté ¯nion in canola oil until half-cooked. Add cumin seeds; cook for 7 minutes. Add tomatoes; cook for 3 to 4 minutes. Add cauliflower, potatoes, salt, turmeric powder and red chili powder. Cover and cook for 15 to 20 minutes, stirring occasionally. When cooked, add garam masala. Top with cilantro and green onion and serve.
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Pabla Indian Cuisine Masala Chai
Tea with Roasted Ground Spices Serves 4.
4 Cups Water
¾ 1 tsp. Chai Masala
3 Tea Bags OR
2 open loose Tea leaps
1 ½ Cup Milk
3 TSP. Sugar or to Taste

Start: Boil water, Masala and tea bags for 5 minutes. Add milk and sugar and boil for another 3-5 minutes. Strain and serve hot.

This exotic blend of tea may be served at tea time, after dinner and on special occasions. It is especially comforting on cold winter days!

(Get chai masala any Indian Grocery)
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Pabla Indian Cuisine Mango Lassi

Very Fresh and cooling! Serves 2

¾ cup plain yogurt
4 tsp. Sugar
1 cup Mango Pulp
2 cup Ice Cube

Combine all ingredients in the blinder and blend 1 minute

Special: with same recipe you can add any flavor like banana, strawberry, etc.

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Pabla Indian Cuisine Pulao Rice
2 cups Indian basmati (rice)
3 to 4 tablespoons canola oil
2 cinnamon sticks
6 whole cloves
3 bay leaves
5 pieces cardamom
½ tablespoon cumin seeds
3 cups water ¼ tablespoon salt
2 ounces green peas
Saffron, to taste
Rinse rice three or four times in cold water, Let soak for 5 to 10 minutes. Measure canola oil into a saucepan. Add cinnamon and cumin seeds. Cook over low heat for 2 minutes. Add water, rice, salt and green peas. Bring to a boil, then cook over medium heat until “dry” Add saffron. Reduce heat to low: cover pan with cotton cloth and lid. Cook for an additional 5 minutes, then remove from heat, keeping pan covered for 158 minutes.
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