Before cooking any rice dish, wash it in warm water for having unsticky cooked rice.
submitted by ARTI KUMARI
Recipe by Deepika
Vada made from Black Urad lentils
This vada is served as Prasadam at Tirupati Temple in Andra. Few ingredients & can be prepared at home.
Recipe by Mrs.Soujanya Hariprasad
Typical North indian taste
Try once you will find it different in taste and easy to prepare
Recipe by shruti pandey
Make your own Khova at home & prepare delicious sweets any time.
Sweet of Holi
It is an Original Desi pastry with the Indian flavor.
Recipe by Garima
A dip made from Avacados
Avacado the fruit rich in Vitamins & Potassium is very good for eating as they help in reducing bad chlostrol. Thanks to my Manasa.
Bored with the usual Broccoli Soup or salad. Try this recipe. I made this in Andhra style. A dry preparation, can be had with chapattis.
Recipe by BITHICA DAS
Try it! It comes out yummy!
Recipe by samaira shaikh
Hot and Sweet chicken very easy to make
see if you like this chinese preparation, adapted to suit the palate of Indians... specially liked by children!
Recipe by Srinwanti Paul
Simple gravy of green peas
It is a vegetarian version of the famous Goan recipe. I tried it with mushroom and it turned out good. Perfect as a side dish with chapattis or with rice, especially vegetable Biryani.
Chicken Kadhai as the name suggest is quite heavy and oily so it should not be eaten on a regular basis.But its very tasty and its wonderful with patarhas as well as rice.
Recipe by neeta
This is a such a simple and healthy dish and turns out great every time. I used 3 cloves of garlic, fresh chopped jalapenos and substituted olive oil with avocado oil. The results were great
I was also able to substitute half of the amaranth flour with quinoa (available where I live) flour and the puri turned out pretty good. It's hard to puff it though
why is there mention of cabbage when u dont use it in the recipe?
You have not given the complete list of ingredients.
you have not told what to do with the ghee and how to make imli chutney
use tamarind pulp....
sounds intresting ..let me try ... but are cashewnuts necessary???...
No doubt this is a popular dish of the south, especially during the summer time. But the common mistake people make is that they add curd fully. To avoid sourness in the curd rice, follow the following tips- Mix the rice with a flat spatula while it is still hot. Add boiled and cooled milk and mix. The hot rice will absorb the milk so keep adding milk till the rice becomes slightly loose. Then add 1 or 2 tablespoons of curd, salt to taste and tadka. Just mustard seeds, curry leaves, a pinch of hing and finely chopped ginger(1 tsp) will also be nice. For small children you can do with out the tadka also. This way the curd rice will not turn sour for 5 to 6 hours. While travelling, this can be eaten the next day also by adding milk to lessen the sourness.
wow! it tastes good and u know i love chicken 65 a lot and when i go out i'm not getting delicious taste, so i tried it in my home and every one in my family liked it.thank u..
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