Hi everybody! I’m Jayden Bell and I’m living an exciting part of my life. I’ve finally gotten my first real taste of web development/designing. I’ve spent significant years studying the field and now I’ve fortunately landed a job in an Ziplinewebsites close to home here at Scottsdale, AZ USA
I learned how to make “POPCORN PANEER WITH HOMEMADE CHEESE”
In a bowl, combine any processed grated cheese, tomato ketchup, cumin powder, red chilli powder, pinch of salt, grated paneer, all-purpose flour, and bread crumbs. Mix all these ingredients together and knead to form dough. Gently squeeze out small popcorn size dumplings and keep aside or else roll the dough into thin cylindrical shape and cut into small piece (as shown in video). In a plate, mix equal quantities of corn flour, all-purpose flour and salt and mix well. Remove half the quantity of the flours in another plate. Add little water in one portion of the flour quantity and make a smooth paste free of lumps. Drop the small dumpling into the flour batter and coat them well. Remove and drop into the other portion of the dry flour and keep aside. Coat the entire dumplings in the same process. Heat oil in and pan and when the oil is hot, fry the coated dumplings on medium hot oil until they turn slight golden in colour and crisp. For the popcorn masala, in a bowl, add chaat masala, parmesan cheese (optional), marjoram and oregano, mix the spices together and sprinkle over the fried popcorn paneer.
Directions How to make KUMBDI VADE
Take a cup of rice flour and little salt and turmeric powder. Add little oil and mix the ingredients well. Add enough warm water and knead into firm dough. Make marble sized balls and keep aside. Take a polythene sheet and lightly grease it. Place the ball of dough over it and lightly press with a flat surface plate or spread with the fingertips to a puri. Heat sufficient oil in a kadai and deep-fry the vade on medium heat till golden. Drain the pooris and serve hot with chicken curry.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything