Recipes for Dishes

UA-123456-1   CHILLI PANEER Ingredients 500 gm Paneer (Prepare small Paneer balls) 4 tbsp Corn Flour Green chilli (10 to 15 medium sizes) 2 tbsp Tomato Sauce 1 tbsp Chilli Sauce 2 tbsp Soya Sauce Salt to taste Oil for frying 1 Green Capsicum (chopped) 4 Onions Method Mix Paneer balls with corn flour fry it in a kadai (fryer) till it become brown. In a separate kadai, fry onions till brown. Cut green chilli into small pieces and add it to fried onion. Then put small pieces of capsicum and fry it for sometime. Add Fried Paneer to it. Then drop tomato/chill/soya sauce into kadai. Add salt also and stir it for 3/4 mints. Chili Paneer is ready. Click this Link for More Fabulous Recipes UA-123456-1

UA-123456-1 HOW TO MAKE SLIME You will need * 1/4 cup of water * 1/4 cup of white craft glue (like Elmer’s glue) * 1/4 cup of liquid starch (used for clothes) * Food coloring (optional) * Mixing bowl * Mixing spoon Add cornstarch to turn the slime into a bouncy ball What to do Pour all of the the glue into the mixing bowl. Pour all of the water to the mixing bowl with the glue. Stir the glue and water together. Add your food colour now – about 6 drops should do it. Now add the liquid starch and stir it in. It should be nice and blobby by now. As you play with your slimy dough, it will become more stretchy and easier to hold. How does it work? The glue is a liquid polymer. This means that the tiny molecules in the glue are in strands like a chain. When you add the liquid starch, the strands of the polymer glue hold together, giving it its slimy feel. The starch acts as a cross-linker that links all the polymer strands together. For More Reci...

UA-123456-1 YORKSHIRE PUDDINGS Prep: 5 mins Cook: 20 mins Makes 8 large puds or 24 small Nutrition kcal- 199 fat- 12g saturates- 2g carbs- 14g sugars- 1g fibre-1 g protein-7 g salt- 0.11g                 Ingredients 125g/4½oz plain flour 2 medium free-range eggs 300ml/10fl oz full-fat milk sea salt and freshly ground black pepper 4 tbsp rapeseed oil, sunflower oil or vegetable oil Method Sieve the flour into a large bowl. Add the eggs and whisk in. Once added, gradually whisk in the milk a little at a time, Whisk to a smooth and soft batter,  add salt and pepper and then pour the batter into a jug. Cover with cling film and refrigerate for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Put half a tablespoon of oil into each of eight holes of a deep muffin tin. Leave in the oven for 5-7 minutes to minutes to heat up, or until the oil is ...