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Prof. Tariq Mansoor is presently serving as the Vice-Chancellor, Aligarh Muslim University, Aligarh. Previously he has also served as Principal, J.N. Medical College, Chief Medical Superintendent, J.N. Medical College Hospital and Chairman, Department of Surgery. He is also the member of Medical Council of India since March 2015 for a period of four years. He is product of the first batch of prestigious Our Lady of Fatima Higher Secondary School, Aligarh. During his school days he has served as House Captain as well as School Captain. He did his MBBS and MS in General Surgery from Jawaharlal Nehru Medical College, AMU, Aligarh. A surgeon by profession with special interest in Breast and Thyroid Diseases, Prof. Tariq Mansoor has 33 years of Teaching and 35 years of Clinical experience. He has 90 publications to his credit and has guided 49 Postgraduate Medical Students for their Thesis as Supervisor / Co-Supervisor

Ghyoor

Ghyoor

Ingredients:

Desi ghee (Clarified Butter) for frying

1 1/2 cup maida

1 1/2 cup water

Salt, to taste

Method:

In a bowl add maida and salt. Add water to make a thin batter.

Note: The batter should be thin enough to drip from the fingers.

In a wok heat the ghee to shallow fry.

With the help of your fingers make a nest like pattern that is slightly round in shape.

Do not flip the ghyoor. It needs to be cooked from one side only. Once it cooks (takes about 2-4 minutes) serve with khatta meat.

Ghyoor can also be made sweet. Replace the salt with some castor sugar or sprinkle some sugar on top.

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from The Siasat Daily

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