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Make sure the ghee is hot before adding the spices to get the best flavours out of the spices. Saute the onions until they get light brown in colour and soft in texture before adding other ingredients because once you

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Sieve the flour to make sure there are no lumps in your batter. Add water in small batches to get a perfect consistency. Make sure the oil is hot before frying so that the pakodas don’t get soggy. Fry the pakodas

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Make sure the vessel is clean before pouring the milk so that the milk doesn’t split while boiling. Don’t make a fine paste of the rice, it will change the texture of the phirni. Use fresh mango pulp to get

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Try using chicken breast because it’s easy to cook with and it cooks faster than the chicken legs. Always marinate the chicken so it able to absorbs the flavour of spices. Try making fresh pesto sauce to get the best

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Sieve the flour before using. Add adequate amount of water to make a soft dough. Peel and dice the potatoes before boiling so that they take less time to cook. Apply water to the edges so that the dough sticks

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The role of spices in cooking has always been primary. Spices tend to be associated with cooking to enrich and give a distinctive depth of colour and flavour to food. Different spices like basic spices including powder spices and whole spices are often used together to wonderful flavours to

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