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Preparation. 1  Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. 2  Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.3  Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool. Accompaniment: chimichurri sauce. 2  Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. 3  Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.
1 mix water, milk and yogurt. stir in the sugar in the above mixture. 2  sieve the flours, baking powder, baking soda and salt. 3  mix the flour with the wet ingredients that we made first. 4  knead to make a smooth dough. if the dough looks dry then add some water and knead again. the dough should be smooth and soft.. mix till smooth. 3. sieve 3 cups flour (2 cups whole wheat flour/atta + 1 cup all purpose flour/maida or half-half of both or just all purpose flour), 1.5 tsp baking powder, a pinch or Â¼ tsp baking soda and salt as required. 4. mix the sieved flour with the milk + yogurt + water mixture.