mysizzlingwok.blogspot.com

My Sizzling Wok

Treasures From My Urban Kitchen. Sunday, February 17, 2013. 1 cup Finely grated Carrot. 1/4 cup White Sago Pearl. 3/4 cup Fine Sugar. 11/2 cups Boiled Fresh milk. 2 tbsp Condensed milk. 2 tsp Cardamon powder. 6-7 Cashew nuts (broken into small pcs). 2 tbsp Golden Raisins. Clean and soak the sago pearls for 30 mins. Drain the water and keep aside. Now heat a thick bottom pan over medium low heat, add ghee and fry cashew nuts till golden. Drain and keep aside. Serve the carrot sago kheer warm or chilled.

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Treasures From My Urban Kitchen. Sunday, February 17, 2013. 1 cup Finely grated Carrot. 1/4 cup White Sago Pearl. 3/4 cup Fine Sugar. 11/2 cups Boiled Fresh milk. 2 tbsp Condensed milk. 2 tsp Cardamon powder. 6-7 Cashew nuts (broken into small pcs). 2 tbsp Golden Raisins. Clean and soak the sago pearls for 30 mins. Drain the water and keep aside. Now heat a thick bottom pan over medium low heat, add ghee and fry cashew nuts till golden. Drain and keep aside. Serve the carrot sago kheer warm or chilled.

<META> KEYWORDS

1 my sizzling wok

2 carrot sago kheer

3 ingredients

4 1/2 cup water

5 4 tbsp ghee

6 method

7 1 comments

8 email this

9 blogthis

10 share to twitter

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my sizzling wok,carrot sago kheer,ingredients,1/2 cup water,4 tbsp ghee,method,1 comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,labels carrot,dessert,sago,prawn sambal,salt to taste,for the sambal,20 dry chillies,2 tbsp

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My Sizzling Wok | mysizzlingwok.blogspot.com Reviews

https://mysizzlingwok.blogspot.com

Treasures From My Urban Kitchen. Sunday, February 17, 2013. 1 cup Finely grated Carrot. 1/4 cup White Sago Pearl. 3/4 cup Fine Sugar. 11/2 cups Boiled Fresh milk. 2 tbsp Condensed milk. 2 tsp Cardamon powder. 6-7 Cashew nuts (broken into small pcs). 2 tbsp Golden Raisins. Clean and soak the sago pearls for 30 mins. Drain the water and keep aside. Now heat a thick bottom pan over medium low heat, add ghee and fry cashew nuts till golden. Drain and keep aside. Serve the carrot sago kheer warm or chilled.

INTERNAL PAGES

mysizzlingwok.blogspot.com

1

My Sizzling Wok: Carrot Sago Kheer

http://mysizzlingwok.blogspot.com/2013/02/carrot-sago-kheer.html

Treasures From My Urban Kitchen. Sunday, February 17, 2013. 1 cup Finely grated Carrot. 1/4 cup White Sago Pearl. 3/4 cup Fine Sugar. 11/2 cups Boiled Fresh milk. 2 tbsp Condensed milk. 2 tsp Cardamon powder. 6-7 Cashew nuts (broken into small pcs). 2 tbsp Golden Raisins. Clean and soak the sago pearls for 30 mins. Drain the water and keep aside. Now heat a thick bottom pan over medium low heat, add ghee and fry cashew nuts till golden. Drain and keep aside. Serve the carrot sago kheer warm or chilled.

2

My Sizzling Wok: Prawn Sambal

http://mysizzlingwok.blogspot.com/2013/02/prawn-sambal.html

Treasures From My Urban Kitchen. Friday, February 15, 2013. 1/2 kg Tiger prawns. 2 Onions (thickly sliced). 2 tbsp Thick Coconut Milk. 4 tbsp Cooking oil. 1 small piece Ginger. 1/2 tsp Belacan (dried shrimp paste). Clean, shell, devein the prawns and keep aside. Cut the dry chillies into small pieces, discard the seeds and soak in warm water for 30 mins. Drain and keep aside. Grind all the ingredients given sambal together with soaked dry chillies into a fine paste. Witch off the stove.

3

My Sizzling Wok: Puran Poli

http://mysizzlingwok.blogspot.com/2013/02/puran-poli.html

Treasures From My Urban Kitchen. Wednesday, February 6, 2013. For the outer covering:. 11/2 cups Whole wheat flour. 1/2 tsp Turmeric powder. A pinch of Salt. 1 cup Channa dhal. 1 cup grated jaggery. 3/4 cup freshly grated coconut. 1/2 tsp Cardamon powder. Clean and soak the channa dhal for 3-4 hours. Then cook it till soft, drain and keep aside. Apply a layer of oil over the dough and let it rest in an airtight container for about 1/2 an hour. Grease both the hands with oil and take a banana leaf or plas...

4

My Sizzling Wok: September 2012

http://mysizzlingwok.blogspot.com/2012_09_01_archive.html

Treasures From My Urban Kitchen. Friday, September 7, 2012. 1 can Tuna in olive oil. 4 Red chilli padi (Chopped). 1 tbsp Garlic ginger paste. 1/4 tsp Turmeric powder. 1 tbsp Kashmiri chilli powder. 1 tbsp Tomato puree/sauce. 1/2 tsp Lime juice. Open the tuna tin, drain the oil to a pan. Keep tuna aside on a plate. Heat the drained oil and 2 tbsp of oil in a pan and add. The garlic ginger paste and fry till the raw smell leaves, then add the onion and. Chilli padi and fry till onion turns translucent.

5

My Sizzling Wok: Garlic Pepper Chicken

http://mysizzlingwok.blogspot.com/2013/02/garlic-pepper-chicken.html

Treasures From My Urban Kitchen. Wednesday, February 6, 2013. 1/2 kg Chicken (Cut into small pieces). 10 cloves of Garlic (peeled and halved). 1 Onion (Cut into wedges and separated). 6 Dry red chillies (Broken into small pieces). 4 strands of curry leaves. 1 tbsp Fennel seeds. 3 tbsp Whole black pepper. 11/2 tsp turmeric powder. 2 tbsp Chicken masala (Chicken curry powder). 1 tbsp garam masala. 1 tbsp Pure ghee. In a pan over low flame for few mins. Cool and grind into a coarse powder. Fry for a min.

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My Sizzling Wok

Treasures From My Urban Kitchen. Sunday, February 17, 2013. 1 cup Finely grated Carrot. 1/4 cup White Sago Pearl. 3/4 cup Fine Sugar. 11/2 cups Boiled Fresh milk. 2 tbsp Condensed milk. 2 tsp Cardamon powder. 6-7 Cashew nuts (broken into small pcs). 2 tbsp Golden Raisins. Clean and soak the sago pearls for 30 mins. Drain the water and keep aside. Now heat a thick bottom pan over medium low heat, add ghee and fry cashew nuts till golden. Drain and keep aside. Serve the carrot sago kheer warm or chilled.

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