@dzahaa93kwg: #المعصومه_بنت_موسى_الكاظم_عليهما_السلام #قم تشرفنا بزيارة السيدة معصومه الاخت الامام الرضا

يَوٌمًيَآتٌ آلَمًعٌلَمًةّ

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Saturday 03 August 2024 06:34:23 GMT

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َخَـادم الحُجة :

البارحه جنت هنالك وهسه اني بمشهد

2024-08-03 07:25:12

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رفات قلب💔 :

السلام ع سيدتي الجليلية معصوم اخت الامام الرضا🤲 اللهم يكتب لنا زيارتها واياكم باذن الله🤲

2025-09-01 20:22:42

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Pepper Roti Made with Gold Star Pure Vegetable Ghee Ingredients For the Paratha Dough (Loya Preparation): Prepared paratha dough (loyas) (see previously posted recipe) Gold Star Pure Vegetable Ghee Ground chadon beni and garlic For the Filling: 1 medium hot pepper (or to taste), finely chopped 1 medium onion, finely chopped 5 cloves garlic, finely chopped 3–5 pimentos, finely chopped Chadon beni (culantro), finely chopped 1 medium raw aloo/potato, peeled and grated 1 medium carrot, grated ½ cup grated or finely chopped red sweet (bell) pepper ½ tsp salt (or to taste) – add only when ready to fill 1 tsp roasted ground geera/cumin Grated cheese (amount to preference) For Cooking: Gold Star Pure Vegetable Ghee for spreading and cooking Additional ghee mixed with remaining chopped seasonings (from above) Method Step 1: Prepare the Paratha Loya Roll out the loya and spread a mixture of ghee, ground chadon beni, and garlic. Sprinkle lightly with flour. Make a cut from the center to the edge. Roll into a cone shape and tuck the end into the bottom of the cone. Flatten the top gently. Cover and rest for at least 40 minutes. Step 2: Prepare the Filling Finely chop hot peppers, pimentos, onion, garlic, and chadon beni. Add half of this chopped seasoning mix to a bowl with the grated potato, carrot, and sweet pepper. Season with roasted ground geera/cumin and salt (add salt only when ready to fill to prevent the vegetables from releasing water). Add the other half of the chopped seasoning to the seasoned ghee previously used when rolling the paratha. Step 3: Assemble the Pepper Roti Roll out the rested paratha loya. Spread the seasoned ghee over half of the surface. Evenly layer the vegetable filling over the ghee. Sprinkle with grated cheese. Fold the unfilled half over the filled half, similar to a calzone. (Traditionally, you can fill the entire roti and use another thinly rolled out loya to place over to seal, this method is a little easier to handle) Seal or crimp the edges securely. Step 4: Cook the Pepper Roti Place the filled roti on a hot, greased tawah over medium-low heat. Cook for about 10 minutes, spreading ghee on the top. Flip and continue cooking, adding ghee as needed. Cook until both sides are golden, crisp, and the roti is fully cooked through. Step 5: Serve Remove from tawah. Cut into slices. Serve piping hot and enjoy! #pepperroti #diwalirecipes #trinitiktok @Persad’s D Food King

Pepper Roti Made with Gold Star Pure Vegetable Ghee Ingredients For the Paratha Dough (Loya Preparation): Prepared paratha dough (loyas) (see previously posted recipe) Gold Star Pure Vegetable Ghee Ground chadon beni and garlic For the Filling: 1 medium hot pepper (or to taste), finely chopped 1 medium onion, finely chopped 5 cloves garlic, finely chopped 3–5 pimentos, finely chopped Chadon beni (culantro), finely chopped 1 medium raw aloo/potato, peeled and grated 1 medium carrot, grated ½ cup grated or finely chopped red sweet (bell) pepper ½ tsp salt (or to taste) – add only when ready to fill 1 tsp roasted ground geera/cumin Grated cheese (amount to preference) For Cooking: Gold Star Pure Vegetable Ghee for spreading and cooking Additional ghee mixed with remaining chopped seasonings (from above) Method Step 1: Prepare the Paratha Loya Roll out the loya and spread a mixture of ghee, ground chadon beni, and garlic. Sprinkle lightly with flour. Make a cut from the center to the edge. Roll into a cone shape and tuck the end into the bottom of the cone. Flatten the top gently. Cover and rest for at least 40 minutes. Step 2: Prepare the Filling Finely chop hot peppers, pimentos, onion, garlic, and chadon beni. Add half of this chopped seasoning mix to a bowl with the grated potato, carrot, and sweet pepper. Season with roasted ground geera/cumin and salt (add salt only when ready to fill to prevent the vegetables from releasing water). Add the other half of the chopped seasoning to the seasoned ghee previously used when rolling the paratha. Step 3: Assemble the Pepper Roti Roll out the rested paratha loya. Spread the seasoned ghee over half of the surface. Evenly layer the vegetable filling over the ghee. Sprinkle with grated cheese. Fold the unfilled half over the filled half, similar to a calzone. (Traditionally, you can fill the entire roti and use another thinly rolled out loya to place over to seal, this method is a little easier to handle) Seal or crimp the edges securely. Step 4: Cook the Pepper Roti Place the filled roti on a hot, greased tawah over medium-low heat. Cook for about 10 minutes, spreading ghee on the top. Flip and continue cooking, adding ghee as needed. Cook until both sides are golden, crisp, and the roti is fully cooked through. Step 5: Serve Remove from tawah. Cut into slices. Serve piping hot and enjoy! #pepperroti #diwalirecipes #trinitiktok @Persad’s D Food King

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