Latest Recipes

Creamy Vegetables 0

Mixed veggies in white sauce

wanna try fantastic taste of steamed veggies in white sauce? try this!

Noureen

Recipe by Noureen

19

Sooji Barfi 1

Easy to make semolina barfis

These easy to make barfis can be made quickly as a simple yet tasty sweet-dish. In Bengal, we even offer it as bhog to the Gods.

Srinwanti Paul

Recipe by Srinwanti Paul

12

Latest comments

Ghughra

Perfect recipe for Diwali. Thanks!

Rajiv Anand

Guacamole

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

Dairyman

Rajgira (Amarnath Flour) Puri

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

Dairyman

Chicken Manchurian

why is there mention of cabbage when u dont use it in the recipe?

padu

You have not given the complete list of ingredients.

Smita

Gol Gappa

you have not told what to do with the ghee and how to make imli chutney

rajni

Pulihora

use tamarind pulp....

Curd Rice

sounds intresting ..let me try ... but are cashewnuts necessary???...

vrushali

Egg bhajji

Tasty-Amazing.

anita

Curd Rice

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.

Varalekshmy Raghavan