How to make Starter plate winning Frist prize# Bangalore delicious

Starter plate winning Frist prize# Bangalore - Turned out great! Very moist.. Today I am sharing this Starter plate winning Frist prize# Bangalore! A quick and easy dinner that is ready in under 25 minutes! win first prize or won the first prize? I thought I used a same tense in both win. Ok let me give you full sentences. I won the first prize in the concert. Yes we do share with you our findings and Tips for the coming draw.

Starter plate winning Frist prize# Bangalore However, often "first prize" is not the first prize to be awarded. Prize winners are often announced in reverse order. Sorry, your search returned zero results for "winning first prize".

You can cook Starter plate winning Frist prize# Bangalore with 41 Ingredients and 20 steps. See the following guide!

Ingredients for Starter plate winning Frist prize# Bangalore:
  1. Paneer kabab with brown rice.
  2. 200 g grated paneer.
  3. 1 TSP jeera powder.
  4. Pinch haldi.
  5. 1 \2tsp Ginger chilli paste.
  6. Required bread crumbs.
  7. Cooking oil for selling fry.
  8. For coating 1/2cup bread crumbs.
  9. 1 tbs cornflour. Water.
  10. Mix thine paste.
  11. Feeling masala.
  12. 1 cup cooked brown rice.
  13. 1 tbs oil,2tbsmoong sprouts,2tbs chopped carrot,cabagge.
  14. 1 TSP ginger chilli paste,1/2tsp soy sauce.
  15. to taste Salt.
  16. 2 Mastani chat.
  17. 500 g chopped potato, 1cup green peas.
  18. 1 Big bowl maida,2 TSP chiroti rava.
  19. 1/2 tsp Ajwain,1/4tsp baking powder.
  20. 6 tbs oil.
  21. Dry masala 3 cardamom.
  22. 6 cloves,8 black pepper,2tspcorinder seed,2tspcumin.
  23. Roast all the items and grind.
  24. Wet masala 1 cup coriander leaves.
  25. 1/2 cup mint leaves, 1 pc Ginger,6 pc green chilli.
  26. 1/4 TSP dry mango powder, 1/4 haldi, salt to taste.
  27. Mix well and grind in mixijar.
  28. Green mix veg.tikka.
  29. 4 tbs thick curd,1/2tsp chat masala.
  30. 1 tsp ginger chilli paste.
  31. 2 TSP gram flour, roasted.
  32. 1 tbs lemon juice, 3tsp oil.
  33. Pinch haldi, salt to taste.
  34. Green chutney 1/2cup coriander leaves.
  35. 1/4 cup mint leaves,4 green chilies.
  36. 1/4 TSP cumin powder, 1 lemon juice.
  37. 1 pc Ginger, salt to taste.
  38. Vegetables 1/2 cup capscicum red and green cubed.
  39. 6 boiled baby potato.
  40. 4 boiled brokoly.
  41. 6 paneer cubed.

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Step by step how to cook Starter plate winning Frist prize# Bangalore:
  1. Mase paneer and all the other ingredients and mix well..
  2. Heat oil in a wok add Ginger chilli paste, carrot, cabagge,moong sprouts to saute for 1minute.after add brown rice,soy sauce salt and mix well. Filling is ready..
  3. Seal the paneer dough and round it with your fingers..
  4. Now add the following into the dough and shape it in the from of kabab..
  5. Now deep the kabab for coating. Then sello fry the kabab..
  6. To make the samosas mix the maida, oil,salt,rava, baking powder in a bowl..
  7. Add enough cold water and mix well. Cover with wet cloth for 30 minutes..
  8. Meanwhile heat ghee in a pan. Then add potato and green peas. Cook for a 20 min. Then add dry/ wet masala and salt. Mix well and cool..
  9. Make small balls of the dough and roll into small pieces.add 1or 2 TSP of filling and fold well into samosas..
  10. Heat oil in a deep frying pan with medium flame. Cook the prepared samosas until cooked and golden..
  11. Transfer to serving in a small glass and crush lightly.Garnish with sweet curd, tamarind chutney, green chutney, chat masala,red sev, pomogranate and coriander leaves..
  12. Fristlly take a curd further and in all spices along with green chutney and salt..
  13. Mix till all the spices are combined well..
  14. Now add all veg. And mix gently to coat well..
  15. Furthermore to marinate Cover and refrigerate for 30 min..
  16. After marination insert the marinated paneer, cupsicum, baby potato,brokoly into wooden stick.,.
  17. Further roast it on a hot grill in oven..
  18. Also spread a 1 TSP of oil over the tikka..
  19. Finally sprinkle some chat masala and lemon juice..
  20. Serve with salad..

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