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Tornado Potato

Tornado Potatoes

Tornado Potato

Bakwan is Indonesian version of tempura. Just like making a tempura, you will need to decide on your ingredients, this usually consists of assortment of vegetables. And you will need to prepare your batter. The most common bakwan is the vegetables version, in which shredded cabbage and shredded carrot are …

Bakwan is Indonesian version of tempura. Just like making a tempura, you will need to decide on your ingredients, this usually consists of assortment of vegetables. And you will need to prepare your batter. The most common bakwan is the vegetables version, in which shredded cabbage and shredded carrot are …

Easy to make Potato vada! Super addictive and perfect tea time snack...

Easy to make Potato vada! Super addictive and perfect tea time snack...

Diah Didi's Kitchen: Makaroni Goreng

Diah Didi's Kitchen: Makaroni Goreng

Diah Didi's Kitchen: Kroket Makaroni

Diah Didi's Kitchen: Kroket Makaroni

Only a few simple ingredients used in these gluten free Sweet Potato Balls deep fried to golden perfection. They make a tasty tea time or snack time treat. | Food to gladden the heart at RotiNRice.com

Sweet Potato Balls

Only a few simple ingredients used in these gluten free Sweet Potato Balls deep fried to golden perfection. They make a tasty tea time or snack time treat. | Food to gladden the heart at RotiNRice.com

Blog Diah Didi berisi resep masakan praktis yang mudah dipraktekkan di rumah.

Blog Diah Didi berisi resep masakan praktis yang mudah dipraktekkan di rumah.

Diah Didi's Kitchen:  Bakwan Sayur & Bakwan Singkong

Diah Didi's Kitchen: Bakwan Sayur & Bakwan Singkong

Crispy Potato Bhajia: 400g unpeeled potatoes, sliced thinly (I used a mandolin) 150g chickpea flour 60g rice flour 1/2 tsp cornflour 3 tbsp lemon juice 1 tsp salt 6-8 green chillies (or to taste), pounded into a paste 4 large cloves garlic, crushed 6 heaped tbsp fresh coriander, chopped very finely ½ tsp carom seeds 2 ½ tsp turmeric 1 ½ tsp sugar Oil to deep fry

Crispy Potato Bhajia: 400g unpeeled potatoes, sliced thinly (I used a mandolin) 150g chickpea flour 60g rice flour 1/2 tsp cornflour 3 tbsp lemon juice 1 tsp salt 6-8 green chillies (or to taste), pounded into a paste 4 large cloves garlic, crushed 6 heaped tbsp fresh coriander, chopped very finely ½ tsp carom seeds 2 ½ tsp turmeric 1 ½ tsp sugar Oil to deep fry

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