YES as the name suggests this is a South Indian Snack and usually made for festivals and marriage occasions. This TENGOLALU is a very TASTY, CRISPY AND LOOKS LIKE THICK NOODLES ENTANGLED. There are many new methods of making this but I will show you the old and authentic method that my grandmother used and comes…
CULINARY CUTTING TERMS refer to the terms used in cutting or trimming vegetables. CUTTING is a very interesting procedure which is a must for almost every cooking. This can be enjoyed if done in a proper way and by using the proper gadgets. It is also a challenging job because each vegetable has a different size,…
Pathra originated in GUJARAT and is also made in NORTH KARNATAKA. Still, both states have different methods and have different ingredients in their recipes. The HERO of the dish is COLOCASIA LEAF(arabi leaves)Dish looks like pinwheels, very spicy(sweet and sour), soft, and crispy. IN NORTH KARNATAKA; They use Rice, Dal, and spices. IN GUJRAT; They…
HELLO. Friends, this time I am introducing you to cooking terminology. I am not showing any recipes, but giving awareness to the young generation about some cooking terms. This is because they generally follow the recipe from cookery books or other media. and while following the recipe they come across so many cooking terms which…
CAN YOU GUESS WHAT IS THIS? YES APPROPRIATE FOR A RAINY DAY This is Palak Fritters or Pakoda. This is all time favorite, no doubt. This dish is so simple to make. It can be made very easily with the ingredients readily available in your kitchen. You can make different types of fritters using different…
This masala puffed puri is light, and crispy, and also has a crunch of dry coconut and peanuts. This is made in different methods. This may remind you of the churmuri that you get on the train, where they add carrots, onions, tomatoes, and different varieties of chutney with parmal or mumura. Masala puffed puri…
