silccooking.blogspot.com

SILC Cooking Class

Saturday, February 11, 2012. Pakoras are made with different vegetables, which are dipped in a spicy besan. Chick pea flour) batter and deep-fried. 1 cup besan (gram flour). 3 tablespoons rice flour (optional). 1 tablespoon of coarsely ground coriander powder (dhania). 1 teaspoon cumin seeds (jeera). 2 chopped green chilies. 2 tablespoons chopped cilantro. 3/4 cup of water (Use water as needed). Vegetables- onion, potato, cauliflower, green pepper. 2 Rice flour adds crispness. Saturday, February 4, 2012.

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SILC Cooking Class | silccooking.blogspot.com Reviews

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Saturday, February 11, 2012. Pakoras are made with different vegetables, which are dipped in a spicy besan. Chick pea flour) batter and deep-fried. 1 cup besan (gram flour). 3 tablespoons rice flour (optional). 1 tablespoon of coarsely ground coriander powder (dhania). 1 teaspoon cumin seeds (jeera). 2 chopped green chilies. 2 tablespoons chopped cilantro. 3/4 cup of water (Use water as needed). Vegetables- onion, potato, cauliflower, green pepper. 2 Rice flour adds crispness. Saturday, February 4, 2012.

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1 silc cooking class

2 pakora

3 pakora snack

4 ingredients

5 salt to taste

6 oil to fry

7 method

8 powder and salt

9 to cook

10 variations

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SILC Cooking Class | silccooking.blogspot.com Reviews

https://silccooking.blogspot.com

Saturday, February 11, 2012. Pakoras are made with different vegetables, which are dipped in a spicy besan. Chick pea flour) batter and deep-fried. 1 cup besan (gram flour). 3 tablespoons rice flour (optional). 1 tablespoon of coarsely ground coriander powder (dhania). 1 teaspoon cumin seeds (jeera). 2 chopped green chilies. 2 tablespoons chopped cilantro. 3/4 cup of water (Use water as needed). Vegetables- onion, potato, cauliflower, green pepper. 2 Rice flour adds crispness. Saturday, February 4, 2012.

INTERNAL PAGES

silccooking.blogspot.com

1

SILC Cooking Class: March 2011

http://silccooking.blogspot.com/2011_03_01_archive.html

Tuesday, March 8, 2011. Chhole (Chick Pea Curry). Chick Peas – 1 cup. Onion - 3 medium. Tomatoes - 2 medium. Grated Ginger - 1". Chili powder - 1 tsp. Oil - 2 tsp. Channa Masala – 2-3 tsp (recipe below or store bought). Garam masala - 1/2 tsp. Green Chilies – 2. Amchur (Mango powder) – 1 tsp. Cinnamon, black cardamom. If you wish your Channa's to be dark color use tea leaves water for boiling. Then add the slit green chilies and stir for a few minutes. Add the cooked chick peas. Adjust the salt&#...

2

SILC Cooking Class: April 2011

http://silccooking.blogspot.com/2011_04_01_archive.html

Friday, April 1, 2011. Onions- chopped into small pieces. Fry little bit of oil in a pan. Put chopped onions and fry them until golden brown. Then put corn and cook it for a while, then add salt, red pepper, chaat masala. Garnish with Cilantro. Serve with some lemon juice. Subscribe to: Posts (Atom).

3

SILC Cooking Class: November 2010

http://silccooking.blogspot.com/2010_11_01_archive.html

Monday, November 8, 2010. 3 c thick poha. 1 1/2 c. peas (slightly thawed). 1 1/2 tsp mustard seeds. Curry leaves (approx 6-8 fresh). Green chili 2-3 (or to taste). Lemon juice (to taste). In cold water. Add approx 1/2 c. milk and soak. Dice potato and onion. Heat oil and add mustard seeds, cook till splatter. Add curry leaves, potato and green chili. Cook till potatoes are slightly brown. Add onion. Brown. Add peas. Add poha. Cover and cook approx 2 minutes. Serve with green chutney or ketchup. 1 small c...

4

SILC Cooking Class: October 2010

http://silccooking.blogspot.com/2010_10_01_archive.html

Wednesday, October 13, 2010. Curry Leaves 1 sprig. Turmeric ¼ tsp. Tamarind – lime size. Sugar 1 tsp or jaggery. Heat oil. Fry jeera. Fry 1 tbsp besan. In this and dissolve second one in water. When besan. Changes color, slightly add the one in water. Now add beans, turmeric, salt, green chillies, potato(diced), and curry leaves. Soak tamarind. Squeeze out water and add to this. Cook on a high flame for about 10 mins. Add chopped tomato, red chilli. Jhal Muri (Bengali Bhel). 2 cup crisp puffed rice/ Muri.

5

SILC Cooking Class: Vegetable Samosa

http://silccooking.blogspot.com/2012/02/vegetable-samosa.html

Saturday, February 4, 2012. 6 large potatoes – boiled and roughly chopped/mashed (I leave the skins. 1 ¼ cup frozen peas. 1 ¼ cup frozen corn. 2 tsp ground coriander. 2 tsp cumin seed. 2 tsp mustard seed (black). 1 tbs amchur (dried mango powder). 1 large onion chopped finely. 2 – 4 green chilies finely chopped. 6 tbs cilantro (fresh coriander) chopped. Juice of 1 – 2 lemons ( I prefer meyer for this). 2 packages fresh wonton wrappers. Lay a wonton wrapper on the counter, drop 1-2 tsp on half the wrapper.

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SILC 2010-11 News: September 2011

http://silc1011.blogspot.com/2011_09_01_archive.html

Sunday, September 25, 2011. SILC: Weekly Digest (09/25/11). Dear SILC Students, Parents, Teachers and Volunteers:. It usually takes 2 to 3 weeks for the SILC to settle into the rhythm. We are working to finalize the registrations and close out the registration for the current academic year. If you have not already done, please complete your registration (register; pay the dues; get the level corrected). The deadline for getting the discounted tickets has passed. But you can try contacting Erin to see...

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SILC Cooking Class

Saturday, February 11, 2012. Pakoras are made with different vegetables, which are dipped in a spicy besan. Chick pea flour) batter and deep-fried. 1 cup besan (gram flour). 3 tablespoons rice flour (optional). 1 tablespoon of coarsely ground coriander powder (dhania). 1 teaspoon cumin seeds (jeera). 2 chopped green chilies. 2 tablespoons chopped cilantro. 3/4 cup of water (Use water as needed). Vegetables- onion, potato, cauliflower, green pepper. 2 Rice flour adds crispness. Saturday, February 4, 2012.

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