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Rice: 1 cup Methi leaves: 2 cups (finely chopped) Onion: 1 (finely chopped) Tomato: 1 (finely chopped) Garlic: 4 cloves (finely chopped) Green chillies: 3 (finely chopped) Coriander cumin powder: 1tbsp Chilli powder: 1tsp Turmeric powder: 1/2tsp Cardamom: 3 Cloves: 3 Cinnamon: 1/2″ piece Bay leaf: 1 Oil: 2tbsp Salt to taste 1. Add the green chillies and garlic and fry for a minute. Mix in the chopped methi and fry for a few more minutes.

The first look of it reminded me of chakli/ muruku. In fact I enjoyed it so much that I could not resist trying to make it at home.

Found a recipe for it on it was so very easy to make.

Ideally you use a piping bag with a star nozzle to pipe out the churros, but I did not have that, so used a murku press which works just as well, except for the thickness.

This is what you’ll need Bread slices: 4 Butter: 2tbsp For the mushroom filling Mushrooms: 100gms (sliced finely) Onion: 1 (finely chopped) Garlic: 2 cloves (diced) Butter: 1tbsp Cheese spread: 2tbsp Grated mozzarella cheese: 2tbsp Coriander leaves: 1tbsp (chopped) Salt and pepper to taste Let’s get cooking 1.

Prepare the sugar coating by mixing the sugar and cinnamon powder. Roll the fried churros in the sugar mixture until well coated. Thought will start off with something very simple and came up with this open sandwich with a cheesy mushroom topping.

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Approximate preparation and cooking time: 20 minutes Serves: 2 to 3 I have been on a break from blogging for a really long time and finally got back to it after almost 3 months.

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