Sentences with phrase «adding curd»

Simultaneously add curd, a little oil, boiled water or milk and mix it all together.

Take another vessel and add curd, oil, milk and sugar in it, beat the liquid mixture with a fork till the sugar is dissolved.

Add curd — cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds.

When you add the curd filling, keep it in the center so that they look like buckeyes, then layer with the rest of the chocolate (watch the video).

However, once I forgot to add the curd but they still turned out great!

Add curd, water and few drops of oil to make a creamy paste.

You can add curd or egg too for added benefits.

Not exact matches

Add in lemon juice and using a wooden spoon, stir until the mixture separates and you are left with curds.

If after folding cream and curd together, it is still too tart for you, then add a couple tbsps of powdered sugar and fold.

Add egg mixture and cook, stirring with a spatula to create large curds, until eggs are just beginning to set, about 3 minutes.

hi Deb, when i add the melted butter to my banana, the mixture looks... curded, like scrambled eggs.

Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).

Swiss buttercream is more buttery than sugary, and lemon curd adds tartness, so it complements the sugar cookies well.

Add the eggs, whisking them (or stirring vigorously with a heat - proof spatula if using a non-stick) for a few seconds, so that as the «curd» forms the liquid on top will move to the bottom to cook.

Of course, adding a scoop of ice cream will sweeten it right up, but I think it's asking for a dollop of lemon curd and a cup of hot tea.

Ma Po Tofu is a favorite in our house; substitute bean curd for the eggplant and perhaps add Szechuan pepper.

Remove from the heat, add the vinegar and allow to sit for 5 minutes or until curds form.

In a bowl Beat the hung curd and add garlic paste, pickle oil, salt, turmeric powder, red chilli powder, pickle masala and the ground panch phoran powder.

The topping is a super tangy lemon curd that is creamy with a little bit of coconut milk to add some extra lusciousness.

It tasted just like Madeira cake and because I'd forgotten to add the lemon curd, it wasn't too lemony.

Brilliant, I would make the lemon cake, swirl through some lemon curd rather than adding chocolate and make a chocolate topping instead.

Add half the cubed paneer on top and top t with half the curd mix.

Add chicken, salt, curd, Schezwan Chutney, fried onions, chopped coriander leaves, mint leaves in 2 tbsp oil and stir fry for 5 mins.

Add butter chunks and warm mixture over medium heat, stirring constantly until curd thickens, about 8 to 10 minutes.

I waited until the curd was thickened before adding the butter, a few pieces at at time, waiting until they melted before adding more butter.

Add mashed potato and yogurt or curd (dahi) in the bowl and bring all the ingredients together to form hard dough.

Just wanted you to clarify, how much milk do I need to warm up before adding saffron and curd?

Add the egg white, gin, chamomile syrup, lemon juice, elderflower liqueur, yogurt, and lemon curd, and dry shake (without ice) to combine.

Add the beaten curd to the wok and stir well so that it blends properly with the onions.

When the meringue is completely cool, add the layer of blood orange curd on it and spread evenly using a back of the spoon.

Divide into two plates, add remaining cheese curds and garnish quickly.

Prepare the curd: while the tart shell is cooling down, place a saucepan over medium heat and add the cranberries, sugar, orange peel, and orange and lemon juices.

Take a large mixing bowl, add 2 tsp salt, red chili powder, curd, lemon juice, garam massala powder, carom seeds and cornflour mix well, keep aside for 5 minutes.

Spread evenly and add a dollop of lemon curd.

Hi David, I remember the first time trying this dessert, we gilded the lilly and added lemon curd and candied violet, it was the 80's!

Add the chicken pieces with the curd - onion - black pepper mixture along with bay leaf, cinnamon, cardamom, cloves and marinade for an hour.

Add remaining water - gelatin mixture and cream cheese to remaining curd in pan and whisk to combine.

If I serve this Tuesday evening, can I make the tart and ganache, freeze it, and then add the raspberry curd a few hours before serving?

I recommend adding the coconut cream bit by bit, until you reach the perfect consistency (but always judge the consistency of cooled lemon curd - see Step 2).

Now, I've experimented with adding only coconut oil or only coconut cream — and only the combination of the two gives that perfect lemon curd consistency.

Add the cornstarch and continue whisking constantly until the lemon curd begins to thicken.

If your coconut cream is quite runny, add it bit by bit until you get the perfect lemon curd consistency.

I will purchase some of the exotic fruit curds to swirl in a chiffon mousse pie, add them to cream cheese to smear on a bagel, or spread the cream cheese on sliced pound cake.

Once the curd is completely cooled, after about 1 hour, remove the plastic wrap and use an immersion blender (or a stand mixer or food processor) to incorporate the butter 1 tablespoon at a time, mixing well between additions, until all of the butter is added and the lime curd is completely smooth.

If you want to stop here, you can put it into cheesecloth and continue to let it drain over the bowl / If you want to make a soft cheese round, place it in a bowl, add salt and stir / Place the cheese cloth in the larger can, set it on a small plate and pour in the curds.

With motor on medium speed, add butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.

Add the bean curd sticks (cut into 2 ″ pieces — enough for 4 people), stir and cook on gentle heat for 5 mins.

adding a little water so the sauce coats the bean curd sticks.

Add all the curd and continue cooking / scraping the bottom with a spatula until the mixture becomes quite thick and coats the back of a spoon.

Add lemon juice or vinegar and cook gently for 5 minutes, until curds separate and liquid portion is clear.