Have tried these two ways to make Tasty Pieks?

in #recipe6 years ago

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Warm hot chili cake is very relaxing in winter. A tasty flavor of pancakes, on the cold winter, makes this lukewarm relief.

Warm hot chili cake is very relaxing in winter. A tasty flavor of pancakes, on the cold winter, makes this lukewarm relief. If you are bored with ordinary potato tikki, then today we have brought two such tasty recipes for you, after tasting, you will forget the taste of potato tikki. It is very easy to make them at home and its crisp test takes place from children to old people. You can also try Tessi Tikiya's two Yami Recipe and tell us in the comment box about how your experience was.

Napkin

material -

Cashew
Pistachios
Almond fry fried - 12
Munka - 15
Fig - four
Loose saffron in milk - 1/4 teaspoon
Cardamom powder - 1/2 teaspoon
Javti and nutmeg powder - 1/2 teaspoon
Fade Mawa - 50 grams
Salt - according to taste
Medium sized boiled and mashed potatoes - three
Butter - 100g
Kadukus wet coconut - two tablespoons
Flour - One big spoon

Create Yun -

Take all the dry fruits. Heat the ghee in a pan and cook until the coconut melon, flour, mawa and potatoes are golden. Put the rest of the ingredients, after drying, cook well, cool down. Make a pancake with a desired size mold. Wrap the pellet dry with dry nuts. Put the butter on the nonstick pan and mix the box. Serve by adding saffron, cardamom powder

Rice lentil box

material -

Rice-100 g
Thaar Dal - 30 grams
green coriander
Green chilli
Ginger Paste - One big spoon
Salt
Red chilly
Coriander - according to taste
Turmeric - 1/4 teaspoon
Boiled Mash Potato - Two
Gram flour - two tablespoons
Lemon juice - one spoon
green coriander
Cumin - one spoon
Oil - 150ml
Jaljiera - one spoon
Rye cracked - two teaspoons
Garam Masala - 1/4 Tsp
Asafoetida - Pinch filled
Bottom pistachios

Create Yun -

Rice and lentils cook in the cooker and mash. Heat oil in a pan and fry cumin and asafoetida. Cook potatoes until golden brown. Cook rice, lentils, spices and all the ingredients. Cool the prepared mixture and make a chapel. Wrap the whole cake in a mustard and dry it for some time. Put the oil on the nonstick pan and knead the bucket. Serve with pistachios and serve them.

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