time for (another) food break. It was so cool to witness Reem Assil making a man'oushe and seeing the handmade dough baked and toasted right in front of our eyes
When we were in Artesia last month we ate (among a whole bunch of places) at the Surati Farsan Mart and amazing place that specialized in all sorts of tasty savories and sweets, among them khandvi
During these long bus trips, I've been hankering a craving for Persian food. I would recommend buying Basmati rice at an Indian grocery store or a brand that has a made in India label on it, simply because the difference in taste and quality is striking
Many of us are bringing Chaat or Indian StreetFood from our mother’s delectable palate. Cabbage is a diabetes fighting food owing to its low-carb and high-fiber properties
Eating Well Diary | A vegetarian's notes on healthy cooking
Mix everything well, turn off the heat and serve. Add the riceand season with a little salt. Add the spare ribs and the peppers cut into strips and season with a little salt, pepper and red pepper sauce
Add water to make it desired consistency (and as per taste) and keep it in fridge to chill. Do you know, we used to go and eat golgappa if we wanted to get over our cold or even fever for that matter
Mharo Rajasthan's Recipes - Rajasthan A State in Western India
Some cracked pepper and pinch of chilli powder with a seasoning of browned cumin seeds and mustard seeds garnished with curry leaves or coriander leaves completes this amazing soft delicious snack
Email (required) (Address never made public). I am using lentils in this recipe, the eighth of my recipes created in association with Suma Wholefoods for the Suma Bloggers Network
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