Uyghur polo is pulao or pilaf from the Xinjiang province of China home to the Uyghur or Hiu. This dish is not originally vegetarian. I converted it by using paneer. The paneer is cooked with carrots and onion. Spices are then added to the mixture along with water. The rice is added to the top and cooked in the flavored water. The process of cooking this dish is very similar to other pilaf. The different is the sparingly used spices. You will need 7 oz. paneer, cut into cubes 2 tbsp. oil (I used olive oil) 1 onion, diced 3 slender carrots, cut into 1 inch strips 1 tbsp. cumin seeds 1 tsp. paprika or cayenne pepper (adjust to taste) 1 cup rice (I used brown basmati rice) 1/4 cup raisins salt to taste Wash and soak the rice. Keep aside until needed. Heat oil in a pan and add the paneer cubes. Brown the cubes on all sides then add the onions. Saute until the onions are tender. Add the carrots and saute until the carrots are cooked but not mushy. Add salt, cumin seeds and 2 cups of water to the pan. Turn up the heat to high, bring the water to a boil. Lower the heat, cover and let it simmer for 10 minutes. This allows all the flavors to blend. Uncover the pan and add the rice. Spread the rice over the top but do not mix with the other ingredients. Turn up the heat until the water is boiling again. Let it boil until the water level drops below the rice. Lower the heat and add the raisins. Cover and let the rice cook for about 20-25 minutes. Do not open the lid during this time. After 25 minutes open the lid. Mix the rice with the other ingredients. The polo is ready. It tastes best hot. Leftovers can be reheated.
Rolled out unleavened flat bread is eaten in India and its neighboring countries. It is a staple in Nepal. What I found interesting is that ...
Jay Shree Ram, जय हनुमान, Jay Hanuman, Hanumanji, जय श्री राम, sirohi, चैत्र, Chaitra, 14 Apr, Sunday, रविवार, 14 अप्रैल, Varada, हनुमान, वराड़ा हनुमान
Jay Shree Ram, जय हनुमान, Jay Hanuman, Hanumanji, जय श्री राम, sirohi, चैत्र, Chaitra, 15 Apr, Monday, सोमवार, 15 अप्रैल, Varada, हनुमान, वराड़ा हनुमान
Rich milk based dessert garnished with nuts. The original recipe called for flavoring with rose water but I used mint extract that I had on hand. Mahalabia is an Arabic dessert and is popular in all countries that have Arabic influence on their cuisine. It is a very basic dessert. I adapted the recipe from here one of the few that had proportions for the ingredients. You will need 2 cups of half and half 4 tbsp. sugar 1/2 cup milk 2 tbsp. corn starch 1-2 drops rose water (I used mint extract) 5-6 pistachios for garnish Dissolve the corn starch in the milk. In a thick bottomed pan combine the half and half and sugar. Bring to a boil. Lower heat and add the corn starch mixture. Whisk to prevent lumps. Cook until thickened. Add rose water and take it off heat. Let it cool a little then pour into ramekins or serving glasses and refrigerate for a couple hours. Garnish with nuts. Serve chilled.
Jay Shree Ram, जय हनुमान, Jay Hanuman, Hanumanji, जय श्री राम, sirohi, चैत्र, Chaitra, 13 Apr, Saturday, शनिवार, 13 अप्रैल, Varada, हनुमान, वराड़ा
My mother used to make the best porridge. She did not make it often but I loved it every time she made it. Back then I did not know if it wa...
Watli dal is made of whole channa dal that is soaked, ground to a paste and then cooked into this soft and dry snack. There is often confusion between ambe dal and watali dal. Ambe dal too is made with channa dal but is it very different. Here is the recipe for ambe dal. As a child I was not fond of this dal at all. It was made in my grandmothers house when we visited Pune in summer and I guess it was too dry for me in the hot Pune summer. I have made it a few times over the years. But it was only after I found this recipe in an old book that I truly began to like it. The key to get the dal to be soft is to grind the dal as soon as it is removed from the water. Draining the dal dries it out. Follow these steps exactly and you will have a delicious snack ready in no time. You will need 1/2 cup channa dal 1/4 cup soy milk 1 1/2 tsp. paprika 1 tsp. turmeric powder 1/4 tsp. asafoetida salt to taste 1 tbsp. olive oil 2 tbsp. shredded fresh coconut (I used frozen) cilantro for garnish Soak the channa dal in 2 cups water and keep aside for 4-5 hours. This step is the key to a soft dal. Transfer the dal along with a 1/4 cup of milk into a blender. Discard the remaining water. Grind to a fine paste. Add paprika, turmeric, asafoetida and salt to the dal paste. Heat oil in a pan. I used a ceramic coated pan and it worked really well. Add the dal mixture to the pan and stir it around. Cover and let it cook on medium heat for a 3-4 minutes. Uncover and saute the contents. Cover and repeat another two times. At this stage the dal will be cooked through and needs to be dried out. Add the coconut and continue to saute on medium heat. This step takes some time. Avoid the temptation to get it done quickly on high heat. When done the dal would have dried out and separated such that no piece is bigger than a pea. Garnish with chopped cilantro. Serve hot with chilled panha. Enjoy!
Now that I have a stable active sourdough starter I needed a recipe to use up the discarded starter after every feeding. This pancake recipe works very well. It does not need eggs or additional flour. Just add a few flavoring mix-ins and you are set. I bake once a week and every Saturday morning I have about 2 generous cups of discarded starter that needs to be used up. I do that with these pancakes. You will need 2 to 2 1/2 cups of sourdough starter (fed 24 hours prior to use) 1 tbsp. butter, melted 2 tbsp. maple syrup, honey or sugar 1/2 tsp. salt 1/2 tsp. baking soda 1/2 tsp. baking powder (optional) 2 tbsp. milk (optional) How active your starter is will depend upon the weather even if the ingredients are meticulously weighted and are always the same. This could determine how thick or thin your batter looks. If the batter is too thick for pancakes use the milk to thin it. Else skip the milk. Combine all the ingredients in a mixing bowl. Heat a griddle pan on high heat. Lower the heat to medium high. Drop a 1/3 of a cup of batter in the hot pan and let it browns. Flip it over to the other side and let it brown. Remove from the pan. Repeat with the rest of the batter. Serve hot with maple syrup. Variations: You could add chocolate chips to the batter. Or fresh berries.
About The Artwork Estas veteranas barcas de madera, varadas en la playa, retenidas con cuerdas, siempre me transmiten la sensación de estar reparando al sol los achaques de la edad, y sintiendo la nostalgia de navegar libres por el mar. Desde el punto de vista plástico, ofrecen, con sus colores intensos un excelente primer que permite crear profundidad en contraste con los suaves tonos grises del mar. La acuarela está realizada sobre un buen papel de acuarela de 300 gr. de grano fino. Está enmarcada con paspartú y moldura de madera de tono wengué. Se puede comprar enmarcada o solo con el paspartú. Sin marco se descontaría del precio el coste del marco. Original Created:2011 Subjects:Beach Materials:Paper Styles:Figurative Mediums:Watercolor Details & Dimensions Painting:Watercolor on Paper Original:One-of-a-kind Artwork Size:29.1 W x 20.9 H x 0 D in Frame:Not Framed Ready to Hang:Not applicable Packaging:Ships in a Box Shipping & Returns Delivery Time:Typically 5-7 business days for domestic shipments, 10-14 business days for international shipments. Handling:Ships in a box. Artists are responsible for packaging and adhering to Saatchi Art’s packaging guidelines. Ships From:Spain. Customs:Shipments from Spain may experience delays due to country's regulations for exporting valuable artworks. Have additional questions? Please visit our help section or contact us.
This is my second day blogging for the Blogging Marathon and the theme is European Cuisine. I wanted to try recipes that I had never tried before. This is a recipe I had never heard of before. This is an Austrian recipe from the region of Carinthia. The source of this recipe is the official travel guide to Austria. Carinthia is the southernmost province in Austria. With over 200 lakes it is tourist destination. Being a border province the food is influenced by the neighboring states. Kärntner Kasnudeln is one such recipe. Kasnudeln or noodles are made from scratch usually with all purpose flour. I wanted to use whole wheat flour. I used a combination of wheat flour, semolina and all purpose flour to create the coarse texture needed for the recipe. The color of the finished noodles reflected the presence of the wheat flour but the taste was unaffected and we enjoyed eating a healthier version of the noodle. The recipe called for a cheese called Bröseltopfen, which is a low fat quark. I took a chance and asked at my local Whole Foods and sure enough they had a tub of quark made in Vermont. The cheese is labeled "European style fresh cheese". It has a unique flavor close to that of ricotta but not the same. If you are unable to find quark you should be able to substitute ricotta. However, it will affect the taste. This was the first time I made noodles from scratch and found that it is a fairly easy process. Not sure why I never tried it before. The mantra to good noodle is 'knead baby knead'. 'Knead till you sweat' is what I read in a book. I thought that would be hard to do with 40 F outside. Who knew kneading was such a workout? I was sweating by the time I was done, but the dough had the required smooth texture. Alternately, I could have used my food processor. This recipe opened new doors for me. I can see myself making ravioli and other stuffed pasta using whole wheat flour. When I make this recipe again I will be sure to divide each ball of the dough further into two. The noodles were way too big. Substitute cilantro or thyme or a mild smelling herb in place of mint if you find the smell of mint overpowering. I love mint but my daughter insisted it was too strong. You will need For the dough 3/4 cup wheat flour 1/2 cup all purpose flour 1/4 cup semolina 1 egg 1 tbsp. olive oil For the filling 5 oz. cooked potato 8 oz. quark cheese (or ricotta cheese) 2 tbsp. mint, chopped 2 tbsp. onion, chopped fine 1 thin sliver of butter In a bowl add the flours and semolina. Make a well in the center. Beat an egg in a separate bowl and pour it in the well made with the flour. Using a fork first and then your hands work the egg into the flour. Using water work the flour into a dough. Using a tbsp. of olive oil on your hand knead the dough for at least 5 minutes until the texture of the dough changes completely. It should be smooth and soft to the touch. Place the ball of dough in a plastic wrap and keep aside for 45 minutes. Pressure cook the potato, then peel and grate it into a bowl. Keep aside. Heat a sliver of butter in a pan and add the onion for a couple of minutes. Add the chopped mint and season with salt. Add the onions and the quark cheese to the grated potato. Add salt to taste and mix together. Divide into 8 parts. Start heating water in a large pan. Take the dough and divide into 8 pieces. (After I was done I realized I could have made 16 smaller Kasnudeln instead of 8 large ones). Take one of the pieces of dough and knead it with your fingers. Keep the rest of the pieces covered in the plastic wrap. You do not want it to dry out. Using as little all purpose flour as possible roll the ball into a thin disk. Place one portion of the filling in it. Moisten with water the edges of the disk and fold in half. Press the edges together and form a decorative trim. Keep it covered under a moist towel. Repeat with the other 7 pieces of dough. Put the finished Kasnudeln in the heated, almost boiling water 4 at a time or as many as the pan permits. Let them cook for about 12 minutes. They will float to the surface. Heat an empty dish in a microwave for a minute. Transfer the cooked noodles to the dish. Repeat for all the noodles. Drizzle melted butter over the top and serve.
De Argentina a Bali
Fotografía obsequio de I.C. Como barca varada así, quieta en la playa, esperando nuevo destino. Desea patrón para partir. por aguas marinas, ansiosas en la espera. Mar tenebroso y rugiente o calmado y plácido escucha nuestra decisión. Presto para llevarnos, al horizonte que no se ve, el que nosotros marcamos. A lomos de sus olas viajaremos allí, donde nuestro deseo exija. Me siento barca Me siento playa Me siento mar. Pero no soy nada quieto en la playa, como barca varada. Sarria, 28 Noviembre 2016.
Una ballena de grandes proporciones y malherida ha aparecido este domingo varada poco antes del mediodía de este domingo en una zona de rocas de la playa La Salvaje, en la localida
Ratnasambhava Buddha with his mudra “Varada” : the giving as charities.
Jay Shree Ram, जय हनुमान, Jay Hanuman, Hanumanji, जय श्री राम, sirohi, चैत्र, Chaitra, 16 Apr, Tuesday, मंगलवार, 16 अप्रैल, Varada, हनुमान, वराड़ा
This definition explains the meaning of Varada Mudra and why it matters.
El primero de los submarinos de la clase S80 Plus, el S-81 Isaac Peral vuelve al agua tras la primera varada programada.
Abhaya Varada Mudra helps to cultivate FEARLESSNESS and TRUST in what is to come. FIVE ELEMENTS: Abhaya Varada activates and awakens EARTH and WATER ELEMENTS which initiates a downward flow ... Abhaya Varada Mudra
Jay Shree Ram, जय हनुमान, Jay Hanuman, Hanumanji, जय श्री राम, sirohi, चैत्र, Chaitra, 15 Apr, Monday, सोमवार, 15 अप्रैल, Varada, हनुमान, वराड़ा हनुमान
Jay Shree Ram, जय हनुमान, Jay Hanuman, Hanumanji, जय श्री राम, sirohi, चैत्र, Chaitra, 16 Apr, Tuesday, मंगलवार, 16 अप्रैल, Varada, हनुमान, वराड़ा
Nepali cuisine is simple and delicious without the overpowering use of spices that drown the natural flavors of food. This meal was very well received in our house as our everyday food is not very different. Dal bhaat (lentils and rice) and Roti (poli) are the staples of the Nepali meal. I built the menu around these. The alu kauli side is very similar to the potato cauliflower bhaji that I make. The tempering and flavoring ingredients are different and so is the order in which the ingredients are added. Kurilo Alu (asparagus potato) turned out to be delicious. This is a really nice recipe using fresh asparagus. For dessert I made the familiar carrot halwa. Though I did not try out any new ingredients I used asparagus in a regular bhaji for the first time. I am so glad I did. This will be one of the ways I use asparagus in the future. Was not able to find what they say in Nepal so Enjoy the meal! Here are the recipe for the dishes on the menu Alu Kauli Ko Tarkari (Potato Cauliflower Bhaji) Kurilo Alu Bhutuwa (Asparagus Potato Bhaji) Dal Bhaat (Lentils and Rice) Roti (Poli) And for dessert Gajar Ko Haluwa (Gajar Halwa)
This month for the group We Knead to Bake we baked this petit pain au lait. The recipe provided used commercial yeast but I wanted to use my...
N'shima is a thick corn porridge that can be used as a scoop to eat the other dishes on the plate. N'shima does not have much taste to it. It is the base on which the flavors from the side dishes are built up. I found a very well written write up on n'shima and food culture here. It has a lot of additional information that makes it a very interesting read. N'shima is made with Zambian corn meal called mealy meal. This finely ground corn is made from a variety of maiza that is different from that used in the US. I used masa, corn meal from the Mexican cuisine, to make n'shima. That gave the n'shima is yellowish hue. You will need 1 cup mealy meal (I used masa) 2 cups water Heat the water in a pan but do not let it boil. Add the cornmeal a little at a time stirring vigorously with each addition to prevent lumps. When all the cornmeal has been added continue to cook it, stirring with a wooden spoon. As it cooks the mixture will thicken and the smell of raw cornmeal will go away. When it is lumpy, almost dry and well cooked n'shima is ready. N'shima is eaten with sides like Zambian beans or tomato gravy.
Brûleur d'encens Générosité Le porte-encens se compose d'un support sur lequel est posé un moine assis sur un banc en bois en position varada mudrā, entre un arbre et une fleur de lotus. Le moine est encadré d'un cercle à sa hauteur pour souligner sa présence généreuse. Le moine en position varada mudrā symbolise le don, l'accueil, la générosité mais aussi la patience, l'effort et la concentration pour la méditation. Une coupelle se trouve sur le cercle pour accueillir un cône d'encens à reflux, afin de voir la fumée s'échapper en douceur vers le moine et créer une atmosphère relaxante. Quant à la fleur de lotus, celle-ci peut accueillir un bâton d'encens. Note : cônes d'encens à reflux et bâtons d'encens non inclus Bienfaits de l'encens Fabriqué à partir de plantes aux bienfaits thérapeutiques Favorable au bien-être et au confort Diminue le stress et favorise le calme et l'apaisement Stimule et nourrit la spiritualité, notre état physique, psychique, psychologique et affectif Cultures et traditions ancestrales Comment utiliser l'encens en toute sécurité ? Placer l'encens dans un récipient adapté (porte-encens) Allumer l'encens puis laisser se consumer Utiliser dans une pièce saine et ventilée Brûler un encens à la fois Aérer la pièce après utilisation Peut être utilisé de temps en temps de façon régulière Eviter d'inhaler directement la fumée Adapter la durée de combustion au volume de la pièce (par exemple, un bâton d'encens de 13 cm - 30 min de combustion - convient à une chambre. Pour une pièce plus petite, les toilettes, il faudra couper le bâton d'encens en deux.) ATTENTION : les personnes asthmatiques ou souffrant de maladies respiratoires doivent demander conseils à leur médecin. Caractéristiques du Porte-Encens Moine Varada Mudrā et Fleur de Lotus Modèle Moine Varada Mudrā et Fleur de Lotus Matière Céramique Dimensions environ (L x l x H cm) 20 x 9,5 x 35 cm Convient pour Cône d'encens à reflux et bâton d'encens (non inclus)
As the only country with the letter Q I was a little worried about finding recipes from this country to make a full meal. But as with Oman, Qatari recipes use a lot of ingredients in their dishes so it is possible to use substitutes to make a non vegetarian dish vegetarian. A lot of the dishes from Qatar are Arabic in origin and are eaten with regional variations all over the middle east. Machboos is a one dish meal which I have made vegetarian with the use of paneer. For a side I made Fatayer Sabanek, a spinach filled pastry. Fatayer is also made with a cheese filling. The cheese is usually salty in taste. I had a little leftover cotija cheese that I mixed into the spinach filling to give it added taste. For dessert I made Basbousa, a simple dessert similar to sheera or halwa. Baking the semolina mixture gives it a lovely cake like consistency and taste. This was a very tasty meal and we loved all three dishes very much. No new ingredients were used in this meal but I enjoyed making the Machboos. Now even though the Machboos is filling I wanted to try Fatayer Sabanek. I just knew it would be delicious by reading the recipe and I was right. Here are the recipe for the dishes on the menu Vegetarian Machboos Fatayer Sabanek And for dessert Basbousa
Cucumber Raita has to be the easiest recipe. It is perfect during the summer heat. This raita is a little different from a cucumber koshimbir. The raita has more yogurt than solids and is better served as a side for rice based dishes. A koshimbir works well as a side to poli or Indian flatbread. In Maharashtra koshimbir can be made with or without yogurt. I tried to find the link to the yogurt based cucumber koshimbir and realized I do not have one on this space. Have to fix that soon. This is the Khamang kakdi another traditional salad made with cucumber. My daughter loves to have a lot of raita on the rice. Adjust quantity per serving based on how much raita you like with your rice. You will need (4-6 servings) 2 cups yogurt, do not use Greek yogurt 1 cucumber, diced fine 4-5 sprigs cilantro, minced 1/4 tsp. roasted cumin powder 1/4 tsp. paprika or red chili pepper powder salt to taste In a bowl whisk the yogurt till smooth. Add all the remaining ingredients and mix together. Adjust salt and heat based on taste preferences. Enjoy!
Está procurando por decoração de varanda? Confira as melhores ideias para a sua varanda, como você pode reproduzir e dicas para decorar!
Photo gallery of various Buddhist hand gestures (mudras) used in yoga practice, meditation, and for healing purposes.
A massive humpback whale was discovered washed up on the shores of Long Island, New York on Monday, the latest in a series of incidents in which a rash of dead
Sabudana vada or sago fritters make a very tasty snack provided they are cooked right. Unfortunately, they are deep fried. That is one of the reason I have not made them in years. Recently I acquired an appe / aebleskiver pan and I started experiments to replicate all the traditionally deep fried snacks. Sabudana vada was one such experiment and I am very happy to report it was a huge success. In fact, they were gone before I knew it and I was left with just these three for my pictures. Sabudana vada are made as a tea time snack. As all the ingredients are accepted as fasting food some people indulge in these when they are fasting. I am glad I found a way to make them without having to deep fry them. Now I can make them often. You will need 1 cup sabudana or sago 1 small potato 1/4 cup roasted peanuts, coarsely ground 5-6 sprigs cilantro 1 tsp. red chilli powder 1 green pepper, minced 1 tsp. sugar salt to taste Olive oil to cook the wada Rinse the sabudana and place it in a bowl with a cup of water. Cover and keep aside. After an hour sabudana should have soaked up most of the water. Stir the bowl of sabudana. If it is dry sprinkle some more water, if not cover and keep aside for another 2-3 hours. Do not let it dry out completely. It should be moist. Meanwhile boil the potato. When cool enough to handle peel and discard the skin, cut it into cubes. Roast the peanuts, mince the green pepper and wash and dice the cilantro. Add all the ingredients together except the oil. Mix well together. Using your hands squeeze the mixture together to get the juices to bind the mixture together. This will help you to form round lime sized balls. The picture below has bad lighting but it gives you an idea of the transformation. Heat the appe / ableskiver pan on medium high heat and add a few drops of oil in each of the wells. Pace a round tablespoonful of the sabudana mixture in each of the wells. Be careful, it will sizzle and may splatter. When the underside begins to brown turn the vada on its side. As it cooks continue to turn it until all sides are completely brown. Enjoy!
Salsa Carioca is a simple Venezuelan salad. It is made with simple ingredients, tomatoes, onion, hard boiled egg and avocado. It is really the salad dressing that makes the salad. It has a good amount of hot pepper sauce giving it a real kick. We like salad in my family and we like all the ingredients that went into this one. I used tomatoes and the Serrano pepper from my garden. The hot pepper dressing took the salad to a whole new level. Recipe adapted from here You will need 1/2 onion 1 tomato or 10-12 cherry tomatoes 1 medium avocado 1 Serrano pepper 1 hard boiled egg For the dressing 1 tbsp. olive oil 1 tbsp. white vinegar 1 tbsp. hot pepper sauce salt and pepper Slice the onion. Remove the seeds and dice the tomato. Remove the seeds and vein from the Serrano pepper and mince it. Peel and dice the hard boiled egg. Combine these ingredients in a mixing bowl and keep aside so the flavors blend together. When you are ready to mix the salad remove the seed and peel from the avocado and dice it. In a separate bowl combine the ingredients for the dressing and whisk together. Pour the dressing over the salad and mix well. Salsa carioca is ready.
Spinach stuffed pastry or Fatayer Sabanek can be eaten as a snack by itself or as a side in a meal. I have made Greek spinach pie spanakopit...
Flaounes or cheese pies are made in Cyprus to celebrate Spring. These traditional pies have a filling made with indigenous flaouna cheese. This cheese is not available outside of Cyprus but halloumi is a good substitute. The owner of the local Mediterranean store suggested sweet cheese as a close substitute. I used a combination of halloumi and the sweet cheese. Mahleb is a spice found in Cyprus. It has a mild fragrant aroma. I was able to find it at the Mediterranean store as well and its aroma permeated through the entire kitchen as the pies baked. I can see myself using it as a flavoring agent in other sweet breads. The last of the special ingredients called for in the recipe was edible gum called Mastic. While its texture when crushed was similar to any edible gum it too added a mild flavor to the pie. Normally pretty expensive I found it on a special sale. If not for the sale I would have left it out. I enjoyed baking these pies and they were very flavorful but I do not believe I will bake them again. They are just too heavy and filling. You will need For the dough 1 1/2 tsp. sugar 1 egg 1/4 cup milk 4 tbsp. butter 2 1/2 cups bread flour 3/4 tsp. salt 3/4 tsp. Instant yeast 1/2 tsp. mastic 1/4 tsp. mahleb powder 1/4 cup warm water For the filling 250 gm cheese (mixture of halloumi and sweet cheese) 1 egg 1 tsp. mint extract 120 gm raisins 1 tbsp. flour 1 tbsp. semolina 1 tsp. baking powder 1/4 cup sesame seeds egg Make the filling first. Grate the cheese. In a mixing bowl combine all the ingredients except the baking powder. Cover and refrigerate. Make the dough. In a mixing bowl beat the eggs, sugar, butter and milk. Sift the flour, salt, mahleb, mastic and the yeast. Add the dry ingredients to the wet ingredients. Add the water a little at a time and knead into a dough. Knead for about 10 minutes by hand, oil, cover and keep aside. Allow it to rise to double its volume. Half and hour before putting the pies together take the filling out of the refrigerator and add the baking powder. In a small plate place the sesame seeds. Preheat oven to 350 F. Divide the risen dough into 10-12 portions. Roll one portion on a floured board and roll it into a small disc. Place a couple tablespoons of filling in the center and fold it like shown in the pictures to form a square with filling showing in the middle. Place it on a baking sheet covered with parchment paper and continue with the remaining portions of dough. Use the tines of a fork to seal the edges. Dip the top of the flaounes in the sesame seeds to cover the sides with sesame seeds. If you like sesame seeds you can cover the entire back of the flaounes with them. We are not fond of them so I only added a few on the top. Bake for 20-25 minutes or until the cheese puffs up and browns. Transfer to a cooling rack and cool completely before storing. Can be stored at room temperature for a couple days in an air tight container. Serve warm. Flaounes do not taste very good when reheated.
Golabjamoun is known to me as a delicious dessert made with milk, flour and sugar. I was very surprised to find a very different recipe call...
De Argentina a Bali
Jay Shree Ram, जय हनुमान, Jay Hanuman, Hanumanji, जय श्री राम, sirohi, चैत्र, Chaitra, 12 Apr, Friday, शुक्रवार, 12 अप्रैल, Varada, हनुमान, वराड़ा
Jay Shree Ram, जय हनुमान, Jay Hanuman, Hanumanji, जय श्री राम, sirohi, चैत्र, Chaitra, 15 Apr, Monday, सोमवार, 15 अप्रैल, Varada, हनुमान, वराड़ा हनुमान
