3. When the oil is heated enough for a piece of vegetable thrown in to come up at once, keeping the heat on high, add the ginger and the garlic, and stir fry till a light brown. 4. Add the shalgam, ...

Marinate the florets in the garlic, ginger, vinegar, chilli powder, black pepper, powdered ingredients and salt. Leave for 3-6 hours or overnight. Pour whatever juices there may be over the prepared ...

To make the chicken, mix together one tablespoon of oil, the ginger, garlic, salt and black and white peppers, and rub the mixture into the chicken pieces. Cover and refrigerate for 30 minutes.