Put the hot sauce, butter, Worcestershire sauce and a little salt into a small pot and
heat till the mixture comes to a simmer.
Not exact matches
Toss the
mixture till the apple slices are all evenly coated, then transfer to a large pan over medium
heat.
When the onion
mixture starts separating oil, add the masala paste and fry it on high
heat till all the water is absorbed and the oil surfaces again.
Now
heat the oil in a pan, keep 1 tbsp pulse
mixture aside, and add 1 tsp salt in remaining pulse
mixture, make small pakodi and fry on medium hot flame
till golden.
take a large bowl and mix cucumber, salt, red chili, green chili, coriander and dry mango powder together,
heat 1 tsp oil in a pan and fry the
mixture till it become dry.and cool the
mixture.
now stuff the
mixture in cucumber carefully,
heat the oil in a non-stick pan and shallow fry the cucumber
till it become light golden.
Return the pan to
heat and cook stirring constantly
till the
mixture pulls from the side and turns shiny.
Heat the mixture on medium till bubbling and popping, then turn the heat to low, allowing the mixture to lightly cook for 20 - 25 until thick, stirring every now and then to ensure the sugars don't burn to the bottom of the
Heat the
mixture on medium
till bubbling and popping, then turn the
heat to low, allowing the mixture to lightly cook for 20 - 25 until thick, stirring every now and then to ensure the sugars don't burn to the bottom of the
heat to low, allowing the
mixture to lightly cook for 20 - 25 until thick, stirring every now and then to ensure the sugars don't burn to the bottom of the pan.
let this
mixture cool down a bit,
till you can handle the
heat while kneading it.
Mix well and continue cooking on medium - low
heat, stirring occasionally
till the
mixture dries up.
Heat a large frying pan with alittle almond or coconut oil and shallow fry little dollops of the
mixture both sides
till brown.