|Tandoori: Step-by-step Indian Recipes|
|by Padmini Mehta|
The Mughals influenced the food of north-western India by introducing the concept of the tandoor -- a conical clay oven fired by charcoal and wood.
Results 1 - 10 of 34 for mochiko
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Cut chicken into serving or bite-size pieces. Soak in batter overnight. Fry in oil until cooked and golden brown. Alternate: May use 1 1/4 inch cubes ...
Mix ingredients and soak chicken overnight and fry.
Cream softened butter ... until creamy. Add Mochiko and milk. Beat ... cut into squares to serve. NOTE: Mochiko flour can be bought at an oriental store.
Mix mochiko, water, sugar ... minutes. Remove from steamer onto board covered well with cornstarch. Pinch off about 2 tablespoons and wrap around Koshian.
Place frozen coconut ... well. Stir in mochiko and baking soda; ... inch square baking dish. Cook 15 minutes, rotating dish a quarter turn every 3 minutes.
Available in Filipino and other Oriental food stores.
Preheat oven to 350 degrees. Beat eggs and sugar until lemon colored. Add remaining ingredients. Beat until smooth. Pour into 13x9 inch Pyrex dish ...
Mix all ingredients together. Spray 9 x 13 inch pan with Pam. Pour mixture into pan and cover with foil. Bake at 350 degrees for 1 hour and 10 ...
Mix mochiko, sugar and ... wooden stick until cool. Pour onto board covered cornstarch. Cut and roll about the size of golf ball and wrap around Koshian.
Combine ingredients and mix well using an electric mixer. Sift batter to remove lumps. Pour into 9x13 inch greased pan. Allow 4 to 5 minutes for air ...
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