To toast okara, which dries it out and makes a dry «fluffy okara», spread
the fresh okara thinly on an ungreased but nonstick cookie sheet; bake in oven at 200 degrees Fahrenheit for 35 - 70 minutes, stirring occasionally, until dry.
1 cup oatmeal 1 cup oatmeal muffin mix OR other muffin mix OR baking mix 1 cup
fresh okara 3/4 cup water OPTIONAL rolled oats, coarse sugar or streusel topping to sprinkle onto the top of each muffin
Not exact matches
2 tablespoons oil 1 sprig
fresh curry leaves (also called «sweet neem», which is NOT the same as Aruvedic bitter neem) OR 1 bay leaf 1 tablespoon chopped onion 1 clove garlic, minced 1 - inch piece stick cinnamon 1 teaspoon chili powder 1 teaspoon curry powder teaspoon turmeric 1 teaspoon salt 1 green chili pepper, chopped 1 ripe tomato, chopped 1 cups blanched and cooked
okara cup boiling water