Mix together the yogurt, cream, remaining garlic paste, the chopped garlic, green chili, fresh coriander, salt, chili powder, turmeric powder, garam masala powder, carom seed powder, chaat masala,
roasted gram flour, vinegar and oil in a bowl.
Not exact matches
Ingredients 70
grams cobnuts (or other hazelnuts), lightly
roasted 15 ml cobnut oil 2 cups strong white bread
flour 1 teaspoon dried baking yeast Approximately 1 cup water
In a medium bowl, mix
gram flour, rice
flour,
roasted cumin powder, red chilli powder and salt.
2 cups (250
grams) all - purpose
flour 2 cups (240
grams) whole wheat
flour 3/4 cup (100
grams)
roasted & salted sunflower seeds, plus extra for sprinkling 1/4 cup (40
grams) flax seeds, plus extra for sprinkling 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 large eggs 1/4 cup (85
grams) honey 4 tablespoons (57
grams) butter, melted 1 1/2 cups (355 ml) milk
115
grams (8 tablespoons) unsalted butter (that's 1 stick to Americans) 170
grams gluten - free all - purpose
flour 1 teaspoon psyllium husk 1 teaspoon baking soda 1/2 teaspoon Saigon cinnamon 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon kosher salt 140
grams (about 1 cup) brown sugar 150
grams soft goat cheese 240
grams (about 1 cup)
roasted kabocha squash puree (see below) 1/2 cup milk (you can use any milk that works for your family) 1/3 cup maple -
roasted pumpkin seeds (optional) 1/3 cup chopped apple (optional) 2 tablespoons raw sugar (optional)