PS: if there is nothing to eat… u can always just cut up some potatoes in a thin manner, fry then, absorb as much oil out as u can and have 'em with chaat masaala and ketchup
Whenever I use zeera for bighar on daals it
ends up being kinda crunchy. How can I prevent
it from doing that? That's crunchy in a bad way btw.
when frying the zeera, make sure the oil isn't too hot, and dont fry the zeeras until they get black... that really doesn't look or taste too nice... If u bhagaar with garlic as well, then do those first and then add the zeera (coz these get dont quickly).
when frying the zeera, make sure the oil isn't too hot, and dont fry the zeeras until they get black... that really doesn't look or taste too nice... If u bhagaar with garlic as well, then do those first and then add the zeera (coz these get dont quickly).
if i first fry some garlic and then add zeera won't the oil
end up being too hot?
if u put in the garlic first, let it only half fry when you add in the zeera… this way both the zeeras and garlic will fry to the desired level at the same time. I hope i make sense
Im a huge fan of zeera…I put tons in the khana I cook:)……
And for Zeera biscuit…I remember this one time we were visiting the Mongomery Factory…and we got to eat those …fresh from the oven……The only time I ate them..I think