With optimized aerodynamics, a potent electric powertrain, and carefully sourced materials, Polestar 3 is the SUV that's desirable for the right reasons.

Fish Fry Fridays!

Menu boards are a perfect resource for restaurants, bars, hotels, spas, country clubs, and many more settings. Can be customized to hold your menu inserts via rubber bands or a selection of clips.

Rezept für australische Lamingtons ➤ Bestes Rezept für selbst gemachte Schwammkuchen mit ✅Schokolade und ✅Kokosraspeln. Hier das Rezept...

Buttons & Flowers Birthday Cake 4th birthday cake covered in fondant with buttons & flowers, with a little Scottish Terrier on the...

Offering effortless mixing and timeless elegance, the Culinary Co Retro Stand Mixer will be a valuable addition to your selection of kitchen appliances.

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From 1963 to '66, Sandy Koufax had averaged a 24-7 record, 307 strikeouts and a 1.86 ERA, winning three out of four Cy Young awards at a time before each league had its own award. That brief run as the best pitcher in baseball, plus the two All-Star seaso

This loaded cake batter ice cream is made with a vanilla ice cream base swirled with cake batter and studded with colorful rainbow sprinkles. Plus--it's no churn so no ice cream machine is required!

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Here's 25+ different Ways to Make Crepes! Crepe Cakes to savory to sweet, we cover it all. Fill your simple crepe batter with one these delicious ideas.

Nigerian Egg Roll is similar to Scotch Eggs but instead of meat, we use batter made from flour to cover the eggs.

A South Indian can never be without Idlies... Isn't this so true? Idly, Dosa, Vada, Sambar are common names down South and almost every household will have a version of their own rice batter. Right from babies to adults everyone seem to enjoy this traditional breakfast recipe equally. After marriage one of the challenges I had was to make idly batter and it took me a while to get the right proportion to make the perfect soft idlies. I somehow prefer the homemade idlies compared to the ones we get in tiffen centers. To my knowledge I have come across dozens of recipes and tried to test how it works. Although Amma has her traditional recipe of soaking urad dal and dly rice separately to grind into a smooth batter. I somehow consider this one recipe which is quick and easy, my go-to recipe most days. Thanks to Jeyashri for this lovely quick recipe that results in soft idlies and perfect crisp dosas. What I really love about this recipe is the simplicity of soaking all ingredients together for 4 hours and grinding it to a smooth batter and letting it ferment overnight. And the result is soft soft idlies like spongy pillows. Try it for yourself and see how much your family will love you for this perfect breakfast. IDLY DOSA BATTER RECIPE (QUICK METHOD) Prep time ~ 5 mins Grind time ~ 30-40 mins Ferment time ~ overnight Batter Quantity ~ serves idlies and dosas for a week (family of 2) Ingredients Urad Dal - 1 cup Idly Rice - 4 cups Aval/ Poha - handful Water - as required to grind batter Salt - to taste Method Wash the urad dal, rice and poha in water 3-4 times and soak them with some more water for 4 hours. Turn on the grinder, set timer for 30 minutes. Now slowly add the soaked ingredients in the grinder, you can keep the excess water to be used later Now slowly as the batter is grinding add water little at a time and do this is small batches (approx 15 mins once) you need not use up the entire water. Check the consistency of the batter it has to be smooth and without grains of rice and it has to be thick and not too liquid Once it is done trasfer to a large stainless steel vessel and add salt, mix well and cover the lid. Keep aside overnight. Next day you will find the batter raised so its perfectly done, now using a laddle mix down the batter Now grease the idly platter with little oil and add water to the vessel, as it comes to a boil pour the batter to the idly moulds and keep it on the steamer vessel. Cover the lid and let it cook for 10-12 minutes. You can check the doness of the idlies by inseting a knife in the center and when it comes clean the idlies are done Now using a flat wide spoon scoop the idlies from the mold and store in a hot pack to be served later Serve hot with your favorite side or chutney. Cooks Wisdom - Always use good quality urad dal as it makes a huge difference in the taste and softness of idlies - I have not add pictures of dosas here in this post but the same batter can be used to make crisp dosas - I usually soak the ingredients by 12 noon and grind batter by 4 pm and let it sit to rise overnight - The temperature and climate also plays a huge role for the batter to rise - Also make sure you do not keep the batter in the grinder next to the hot motor for long - Do not add more poha it will result in flat idlies - If making dosas add little more water to the batter to make it loose

We love Long John Silver’s delicious batter on their fish and chicken filets! Here’s an amazing copycat/clone recipe that I came across and it really does taste like the real thing. While not something you should eat everyday, it definitely satiates the craving! Long John Silver’s Batter Ingredients: 2 cup flour 1/4 cup cornstarch 2 teaspoons sugar 1/2 teaspoon baking soda 1/2 teaspoon baking powder 2 teaspoons salt 1/2 teaspoon onion salt /2 tsp garlic powder 1/2 teaspoon paprika 1/4 teaspoon black pepper 16 ounces Club Soda Directions: Sift dry ingredients together into a bowl. Add water and mix well with a fork. Use the batter to coat fish or chicken filets. Be sure to Cover the fish/chicken completely. Deep fry until a nice golden brown. Drain the fish on papertowels on a wire rack. You can use beer in place of the club soda if you’d like, but don’t use plain water. Photo credit to Julie Steinbrick Attachments:You must be logged in to view attached files.

Dipped in batter and fried then cover in cinnamon and sugar these fried peaches are divine! Especially when served with vanilla bean creme anglaise sauce

South Indian's love their rice and we are no exception. And I must admit R & me also have chappati/ roti atleast thrice a week for lunch. So we do have a balance act that we do. I constantly get asked this question from readers as to what to do with left for dosa batter? how to make perfectly soft idlies? how to make crisp dosas? and so on. I have posted my no fail idly dosa batter recipe which you would want to check as its the same batter that I have used for this recipe too. Coming to today's recipe Kuzhi Paniyaram is a favourite and quick to do snack/ breakfast recipe in most South Indian homes. Today I will sharing a spiced version (kara paniyaram) recipe which is great to dip with any coconut based chutney. One good tip to get crisp and perfect shaped paniyaram without sticking to the paniyaram mould is to grease it properly and add a bit of rice flour to the batter. And never use freshly ground dosa or idly batter use the last set of batter and make the mix (ingredients) atleast an hour before doing paniyaram. This helps in developing flavours and also just 10 minutes before making the paniyaram add the rice flour to get crisp and perfectly shaped kuzhi paniyaram. KUZHI PANIYARAM RECIPE | KARA PANIYARAM RECIPE Recipe Source - Own Makes - 20-25 paniyaram Serving suggestion - along with any chutney preferably coconut based chutney Ingredients Dosa/ idly batter - 3 cups Coriander leaves - chopped fine Rice flour/ arusi maavu - 3 tbsp Baking soda/ cooking soda/ eno - a pinch Salt - to taste Oil - 3 tbsp for greasing paniyaram moulds To sauté Oil - 2 tsp Mustard seeds - 1 tsp Curry leaves - 10 leaves Green chillis - 2 finely chopped Onion - 1 large finely chopped Carrot - 1 large finely grated Method 1. In a kadi/ pan heat oil, splutter mustard seeds and curry leaves. Add the chopped green chillis and onions saute until transparent for 2 minutes. 2. Add the grated carrots and mix well cook for a minute and switch off 3. Once this mixture cools down add it to the dosa batter mix well check for salt. Add the coriander leaves too. 4. Now add the rice flour and baking soda (appa soda)/ eno and mix well. 5. Heat the paniyaram pan, add oil in the moulds and start pouring the batter into the moulds, make sure the heat is in medium. 6. Cover with a lid and cook for a minute then using a wooden stick flip the paniyaram to cook on the other side. 7. You can add more oil to cook faster. 8. Once done serve along with your favourite chutney. Cooks Wisdom Tip 1 1. Adding rice flour helps in getting crisp paniyaram with a soft inside Tip 2 1. Do not use fresh dosa batter and used aged one or rather the last bit of dosa/ idly batter. For idly batter recipe click the link. Tip 3 3. You can also add left over chutney to the dosa batter for a lovely flavour. Tip 4 4. Be generous in using oil else the paniyarams will get stuck to the pan. You can add ghee too for a rich flavour. Adding cashew / coconut pieces also will enhance flavour. Tip 5 5. For the mint chutney recipe click the link. LEARN HOW TO MAKE PERFECT SOFT IDLIES RAVA IDLY ADAI DOSA POORI PALAK POORI WHEAT UPMA

cut up cauliflower then cover in batter (1 cup flour, garlic powder, smoked paprika, & 1 cup almond milk) then air fry at 375F for 18-20 min then cover in 1/2 cup hot sauce & bake again at 375F for 5 min Credits to @faithsfresh

So easy — simply dump the cherries in the pan, cover in vanilla custard or flan batter then bake! This French classic dessert – Cherry Clafoutis is deliciously perfect cooked with or without pits!