Mughlai-Style Chicken Korma--on another day, from another classMughlai CuisineMughlaiCuisine, simply put, is the style of cooking that developed in India in the imperial kitchens of the Mughal (often called Mogul) Empire
And to all readers of Cuisine Paradise, I hope I am enable to enlighten you with more improvements from my post and style of preparing the food(cooking/baking) through different stages of my project themes
One of the curries we were served was this Gujarati Kadhi. Gujarati Kadhi. 2 tbsp gram flour (chickpea flour). 75g mooli (also known as daikon or white radish)/, cut into thin matchsticks. 2 tbsp gram flour (chickpea flour)
Salt - 1/2 cup (Rock Salt is best). 1)There shouldn't be any water in the mangoes. 2)The oil should float over top of the mangoes, this prevents the mangoes from getting spoiled and moulds forming. 3)The jar you use should be really clean without any moisture. 4)Use dry spoons when serving the mangoes. 5)This pickle stays good for a year at room temp. 6)Oil should always float on top of the pickle, whenever you see oil reduced, add more oil and cover the mangoes
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