we add a little tamarind to the chutney. This gives the sour taste and yet keeps the chutney thick (getti chutney or thick chutney). Sometimes you may even find a small brown piece of tamarind while eating at a restaurant!
After the peanuts / ground nuts are cooled completely, you may store them as they are or remove their skin. Most of the time I prefer to leave the peanut skin on. You may also powder the roasted peanuts if you want. You may use the roasted peanuts for makingdry shenga chutneyor for ...
So today I'm here to share with you my family recipe for making the perfect puris that don't deflate and retain their shape from the frying pan to the plate. And they are perfect with any vegetable, curry, jam, chutney or even desserts like shrikhand and aamras. Infact the combination ...
Twist the ice cube tray a little bit so the chutney cubes can be easily separated from the tray. Transfer the chutney cubes to a jar or a Ziplock bag and store it in the freezer. They stay good for 1-2 months. Whenever you need the chutney in the future, just microwave the chutney...
The plain steamed rice is consumed all over India. Apart from that the northern part of India also cooks the rice along with the vegetables and spices. As in Mint/pudina Pulav, Biryani. Mango rice - Mavinkai chitrannaThese rice-recipes are easy to make. Many of them are good as a one...
The chutney will give a fresh green look to the soup and have a tangy flavor. Tried this recipe?Let us know how it was! How to make Yellow Moong al Soup with Vegetables Moong dal soup is a nutritious dish made from split mung beans, also known as moong dal. It is suitable for ...
similar to hummus and is often served as a dip or spread. The only main difference between hummus and baba ganoush is that the main ingredient in hummus is chickpeas and in baba ganoush, it is eggplant. Today we will learn how to make eggplant dip (baba ganoush) following this easy ...