I decided to make a simple spicy version of roast chicken which doesn't has curd and other tenderizing stuffs, the skin is what protects the chicken from drying out
Prawns stir fry is a very tasty recipe with prawns, with softness inside and crispiness outside. If you are a sea food lover and you crave for prawns, then this is a must try recipe
Here i came with an outstanding fish recipe. South Indian Restaurant style whole fish spicygravy. Poratta with spicy fish curry, all time favorite for most of the people in Kerala, India
Here is a general rule while cooking prawns/shrimp- straight shrimp are undercooked, shrimp that have just curled into a C-shape are perfectly cooked andshrimp that have twisted into an O-shape are overcooked
Sending my recipe to Spicy Chilly announcing its First Event with Cup O Nation. Snapdeal is a great online shopping option where you can find a huge and a wonderful collection in all its categories
The most important tip to be noted while making a Chinese dish or something which requires sauce is that, you must add all the sauces in a separate bowl before adding them individually to the gravy, then give a fine mix along with sugar and vinegar( that helps to balance the taste) and then pour to the required gravy
If you want to try your hands on making your own paneer, refer to this very easy recipe. Soft bite size paneer (Indian Cottage Cheese) along with the sweetness of Matar (Green Peas) is cooked in a spicy creamy tomato gravy that has a beautiful balance of flavours
This Spicy Chettinad Chicken Curry is definitely a must try while stepping into the world of Chettinad Cuisine, one of the most aromatic and spiciest cuisines of India
Off-late I have been quite open to trying a lot of shrimpand fish dishes in restaurants here in Tampa and realized my taste-buds are more suited to sea-food than red meat
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Like when preparing mung khichdi, I add corianderand cumin powder which are not roasted as I also add goda masala (which is made by dry roasting other spices)
Here is the perfect recipe of my Grandma for making this Oil free pickle that lasts for even a year. That too the fresh crunchy raw mangoes soaked in red chilli gravy with its sour and tanginess gives heavenly taste
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