Sig, the recipe and pics are making me droool..I ve a question… I am a novice in cooking… my chicken dishes get the red/brown color from the chilly powder …
While cooking potatoes, Cut them into half and add a pinch of turmeric. This makes the potatoes cook faster. While cooking toor dal, add a pinch of turmeric and a ...
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From My Home Kitchen turns 5 !!!! Definitely time for celebration. I can't believe it has been 5 years since I had started the blog. I have enjoyed every moment I had ...
The North Karnataka cuisine can be primarily found in the northern districts of Karnataka which include Dharwad, Hubli, Bijapur, Gulbarga, Belgaum, Bidar, Yadgir, ...
Dear Lissi,USA,voikar is flatules,like gas filling in Abdomen,due to onion ,Pulses beans etc.then you use Hing(asoefetida).karai is due to eating heavy oiled Food ...
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This is my MIL’s recipe. Usually we buy the required ingredients in large quantities , sun dry them and grind in a mill.. After it cools down , add the turmeric ...
THE QUEEN OF SPICES IN MY KITCHEN SHELF - SAMBAR PODI Many of you may wonder when I include Sambar podi as an ingredient in not only Sambar, but also in ...
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Aviyal is a dish that originated in the kerala cuisine. As the name indicates, aviyal is a 'mixture' of vegetables cooked with coconut. Aviyal has its own variations ...
Manju, Thanks a ton for your feedback and for promoting our blog Great to know that you enjoyed this dish.. I also love coconut slices in nadan chicken curry.
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Curry leaves is an essential ingredient of Indian cooking. Curry leaves adds flavour and aroma to the cooking and the recipe is incomplete if curry leaves are not added.
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Marinate the cleaned pork pieces with salt, turmeric powder and 1.5 tsp chopped ginger for 10 mins. Add ½ cup water to this and pressure cook for 1 whistle on high ...
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