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Before you jump to Fried champ with mashed potatoes and vages recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.
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A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to operate less often, will also save electricity.
As you can see, there are plenty of little things that you can do to save energy, as well as save money, in the kitchen alone. It is quite straightforward to live green, of course. A lot of it is simply utilizing common sense.
We hope you got insight from reading it, now let's go back to fried champ with mashed potatoes and vages recipe. You can have fried champ with mashed potatoes and vages using 12 ingredients and 2 steps. Here is how you achieve it.
The ingredients needed to make Fried champ with mashed potatoes and vages:
- You need 1 kg of champ.
- Use 4 of eggs.
- Take 10 of green chillies paste.
- You need 1 table spoon of ginger garlic paste.
- Prepare 1 table spoon of black pepper.
- You need 1 table spoon of soya sause.
- Provide 1 of capsicum Jullian.
- You need 1 of carrot Jullian.
- Use 1 table spoon of salt.
- You need 2 of potatoes mash.
- Provide of Oil for fry.
- Provide 1 table spoon of corn flour.
Instructions to make Fried champ with mashed potatoes and vages:
- Take champ in pan add salt, soya sause, black pepper, green chillies, ginger garlic paste, and boil with water,after boil take beaten eggs add corn flour and fry this champ.
- Take mashed potatoes add salt and black pepper, take capsicum amd carrot and fry in some oil with salt and paper. Serve all in platter.
Turn up the heat and allow the pan to get hot before you add the minced lamb and thyme. A nice twist on classic mashed potatoes! Warming the scallions in the milk gave the entire dish a subtle scallion flavor. Warming the milk (I sometimes use cream) with the green onions makes the flavor so intense. I use red potatoes and the added color of their skins is nice.
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