I made these fun and flavorful recipes and really enjoyed them.
Be sure to print them and watch the video dessert recipes.
- Garlic powder
- Cooking oil
- deep-fried Middle Eastern patty made of chickpeas fava beans
Put the beans in the bowl of water and
leave it for 24 hours so it can be soft.
Put the beans in the food processor
until the beans become mashed and soft
after that we add a bit of garlic powder and
one table spoon of salt
Make the beans into a circle shape
Fry until it becomes a color golden
The word pakoṛā is derived from Sanskrit pakvavaṭa-, a compound of pakva ‘cooked’ and vaṭa ‘a
small lump’ or its derivative vaṭaka ‘a round cake made of pulse fried in ghee’
deep fried batter with chicken
- 350 g boneless chicken cut into
- ½ cup flour
- garlic past 1 small tea spoon
- fresh coriander
- 1 tbl spoon salt to taste
- ½ red chilli powder
- ½ tea spoon garam masala
- ½ teaspoon huldi powder
- 2 chopped green chilli
- ½ tea spoon coriander powder
Place all the ingredients into a bowl
Add ¼ cup of water and mix together
Once the mixture is all mixed together
and ready deep fry in a deep fryer
Cook until they are golden brown
Chicken pakora The word pakoṛā is derived from Sanskrit pakvavaṭa-, a compound of pakva ‘cooked’ and vaṭa ‘a small lump’ or its derivative vaṭaka ‘a round cake made of pulse fried in ghee’ deep fried batter with chicken
Keywebco Extra Tips for Fudge
Be sure to use a heavy saucepan with tall sides.
Many fudge recipes need to be boiled for quite a few minutes to set well. If you choose a pan that it too small, you will ensure a “boil over” which makes a huge mess. Choose a pan that is at least three times the volume of your ingredients to avoid this.
Beware of lingering sugar
Even the smallest granule of undissolved sugar can spoil a whole batch of fudge. Make sure all of your equipment is sugar free before using, and that your mixture doesn’t boil over during cooking (sugar stragglers can stick to the side of the pan while cooking).
Remember that making fudge is a labor of love and may take a long time. Turning up the heat or beating too quickly won’t pay off in the end.
Which is best for making perfect fudge – Milk or Cream?
Regular milk has a tendency to curdle at high heat. Try to find recipes that call for evaporated milk or cream instead.
Gather your ingredients before you begin.
This is a good rule of thumb for any recipe, but for fudge, which can sometimes set quickly, it is extra important. Doing this will also make sure that you have everything you need to actually make the fudge.
Test your thermometer
It’s important your candy thermometer is accurate. Testing this is simple: Place your thermometer in a pot of boiling water (be careful not to let the bulb touch the bottom of the pan); it should read 212 degrees F or 100 degrees C. If the thermometer is off, be sure to add or subtract the difference while cooking.
Wooden Spoons or Silicone Spatulas.
I used to use a wooden spoon all the time to make fudge, but with the advent of silicone kitchen tools that withstand very high heat, I find that I use these more and more to make my fudge.
Whichever type you use, be sure that they are very sturdy. Some fudge recipes can get very thick in no time at all and a flimsy spatula just won’t do the trick.