“ and then added a disclaimer – “tell me something other than “I’m very very busy, but life’s good”. I mean that’s true of course, but how come I never realized that this is what I've been telling almost everyone who do mean a lot to me, just that I don't just have the time for a leisurely chat
Add the saffronand a pinch of salt to the boiling water, and pour this over the couscous to cover. I used already cooked lentils that I bought at the store, switched the lemon with a lime and replaced the red endive with arugula
From my testing and tasting experience for this recipe, we need to prepare capsicums and mushrooms in a high flame (like Chinese cooking) with number of spices and sauces within a minimum period of time
Rani's Kitchen Magic - Experience the magic, magic in the making...
Yet another make ahead dessert that I really love to make is custard, loaded with fruits andnuts. Normally the planning of this section is duly handed over to me as umma prefers taking the responsibility of planning the main course, which she does very easily, MaShaAllah
Today, I am sharing restaurant style Spicy Mixed Vegetable Curry. I am going to make the most out of this season by making interesting, yummy and healthy recipes that can be had along with Indian Flatbreads like Chapathi, Roti, Naan, Paratha, malabar Paratha and Pooris
Very different from the pulao that we get to see and hear everywhere outside of Bengal, this sweetened rice preparation is usually made during birthdays, anniversary celebrations, family get togethers or when entertaining guests
Saute for a minute until tomatoes get pulpy, then add chopped lauki or gourd. Today I'll post two recipes of prawn, Prawn cooked with bottle gourd(Lau in bengali) or Lau Chingri and prawn cooked with Taro roots(Kochu in bengali) or Kochu Chingri