Mixed, how to make mixed, Yemeni fried, mudrish, dumplings, pakora, Yemeni dumplings, dumplings, Aden mixture, Yemeni mixture, Adeni madrabadesh, crispy and soft on the inside, Omani pakora, Ramadan recipes, for Ramadan recipes, Ramadan 2023, samosas, Ramadan appetizers , Ramadan sweets, Indian pakora, distinguished in the kitchen, Ramadan 2023 recipes, Indian pakora, Indian pakora with onions, potatoes and vegetables, original pakora, similar to Yemeni madrash, pakora with onions, Indian, Ramadan 2023, Ramadan recipes, distinguished in the kitchen, Ramadan 2024
#madrish #pakora #iron_mixed #vegetable_mixed #Ramadan_recipes #recipes
Ingredients according to the trainer
Three cups of white flour
A tablespoon of yeast dissolved in water
A cup and a half of green onions
A cup and a half of shallots
A little capsicum and green pepper
Half a spoonful of mixed spices
A quarter spoon of turmeric
Half a spoon of salt
Half a spoon of pepper
Half a spoon of cumin
Two grated potatoes
A cup and a quarter of warm water
Ingredients for madresh sauce
100 grams of Yemeni red
2 Adani pepper
5 hot green pepper pods
3 garlic cloves
A little coriander and a little parsley
A little water
A quarter spoon of salt
The way
Soak the tamarind in hot water and soak the peppers in hot water. Then we prepare the madresh. Add three cups of flour to a wide bowl, add all the ingredients according to the madresh, add water, mix well, cover and leave it to rest for half an hour. Then we prepare the madresh sauce. Remove the pulp from the red and filter it of any impurities. Then we put the green pepper, coriander and parsley. Garlic, salt and a little water in the blender and mix well. Then we pour the mixture over the red pulp and mix well. Then we move on to frying the madreesh. We heat the oil over medium heat and fry the madreesh with a standard spoon. We turn the madreesh until it becomes golden in colour, then we put it on a tissue paper and we repeat until we finish all the quantity and we serve it with the juice or The soup, and of course the sauce, is there for you. Good luck. Watch the video. There are more and more precise details
Ingredients follow Indian pakora
3 onions, sliced
2 medium potatoes, sliced
4 chopped onion sticks
1 medium zucchini, sliced
A quarter cup of chopped capsicum
4 hot pepper pods
Two tablespoons of chopped ginger
Two tablespoons of minced garlic
A tablespoon of Indian spices
A tablespoon of salt
A quarter spoon of turmeric
Half a spoon of pepper
Half a spoon of cumin
A spoonful of ground dry coriander
Two tablespoons of starch
Two cups of chickpea flour
Sauce ingredients
A little red
Adani pepper pod
4 hot pepper pods
3 garlic cloves
A quarter spoon of salt and a quarter spoon of cumin
The way
We mix all the vegetables and spices and mix them by hand for five minutes until the water comes out from the vegetables. Then we add the chickpea flour and mix well. We do not add water. We suffice with the vegetable water and let it rest for five minutes. In the meantime, we prepare the sauce. We soak the red flesh for an hour before we start with the recipe, and then we take out the red flesh and filter it. Remove the impurities and put in a grinder a soaked Adenian pepper, hot pepper, tomatoes and garlic, mix and add the red pulp, salt and cumin, mix and set aside and fry the pakora. We heat the oil over medium heat and then cook it. We soften a spoonful of the Indian pakora mixture by hand and flatten it and put it in the oil. We do not stir it until it is combined. We keep frying it for about 13 minutes, stirring. Continue every two minutes, remove them to tissue paper and serve them with sauce and juice. Enjoy
Watch the video for more and more accurate details
Негізгі бет An indispensable appetizer in the month of Ramadan
Пікірлер: 241