try to use it up within one year of purchase. Older saffron will begin to lose its flavor and color, and grow brittle—so use it or lose it!
This recipe I used to promote TupperChef cookware for my consultants. By learning to use the stainless steel cookware, everyone is aware about the features and benefits of using the products. A plate of Biryani However, I would like to advise, for the first time making it, divide all ingre...
The most important point is the quality of the chicken or mutton used to make biryani. The meat used has to be fresh and tender for the flavours of the chicken flesh or meat to get infused into the rice. Secondly, the rice that has to be used to make a good and appealing biryani ha...
For a complete Kashmiri vegetarian meal, serve this Kashmiri mundi recipe with plain steamed rice, along withlal paneer(or tamatar chaman - paneer cooked in a tangy tomato gravy flavoured with fennel seed and dry ginger),haak(a local spinach or Kashmiri greens), Kashmiri pulao (pulao with saf...
Find out how to use dried edible rose petals and rose buds in your kitchen PLUS bonus EASY DIY rose sugar recipe!
If you don’t have basmati rice, you can use any other long grained rice for this brown chana recipe. If you are in a hurry, you can use canned chickpeas, which do not need to be soaked, boiled, or pressure cooked. You can cook them directly with the masalas in step 5 in the re...
Mishti Doi can be prepared a day in advance and stays quite well in the refrigerator for a few days. Add a pinch of ground cardamom or saffron for a delicate fragrance and flavour. For extra crunch, garnish with a handful of chopped almonds or pistachios, and a bit of grated jaggery (...