2
votes
2answers
130 views

Reusage of deep frying oil and flour coated vegetables

I deep fry different mashed vegetables for various recipes. (For example, Indian Malai Kofta). When I do so, I usually coat the vegetables in flour or corn flour, to prevent them from breaking in the ...
0
votes
1answer
2k views

How to make Namkeen Mathi/Mathri?

Namkeen Mathi/Mathri translates to salty, chewy, and crisp biscuits in English. http://www.tarladalal.com/Namkeen-Mathri-10381r Ingredients 2 cups plain flour (maida) Method 2. Add ...
2
votes
1answer
750 views

Marinating in yogurt

I'm currently letting some wild turkey (the bird, not the whiskey) marinate in some plain yogurt. I saw this somewhere on TV or online. Does anyone know what's actually going on chemically when the ...
3
votes
3answers
4k views

How to make soft Gulab Jamuns?

I use Gulab Jamun mix of the Gits company. http://www.gitsfood.com/gulabjamun/ The problem is that even on low fire the balls get brown from out side, but don't get cooked "properly" within. When I ...