How To Make Schezwan Sauce: Chinese Recipe Be it momos, fried rice or any other Chinese recipe this Schezwan sauce is absolutely a must-have. You would either want to dip your momos in this Schezwan sauce multiple times till they are slathered in it, shove them in your mouth till you feel like a fire-breathing…
Difference Between Tomato Concasse and Tomato Puree Tomato Concasse and Tomato Puree are both different parts of the same process. Each without the other is incomplete. You have to blanch the tomatoes for both Tomato Concasse and Tomato Puree. Use liberally to prepare Indian gravies or vegetable lasagne. Concasse, from the French concasser, “to weigh down or grind”, is a…
10 Best Natural Methods of Food Preservation Do all the packaged and processed food items up on the shelf of a supermarket seem all tasty and healthy to you? Welcome to the bandwagon! And having said that, you should have taken the cue already of how unhealthy processed food can be. The term unhealthy is…
Panch Phoran: Five Spice Powder & Mixture Panch Phoron literally means “five spices.” This blend of spices commonly used in Eastern India and it consists of the following seeds: Cumin, Black Mustard, Fenugreek, Nigella and Fennel. The spices are left whole (depending on how they’re being used) and are either dry roasted or fried in…
Bilahir Tok: Tomato Chutney in Assamese Style ‘Bilahi’ in Assam means tomato and ‘Tok’ means tangy/sour chutney. This sweet n sour dish is so simple to make that it can be made within 10-15 minutes. It is a tangy and sweet recipe, something which is definitely mouth-watering and can perk up a meal. ➤ You May Also…
Preserving Mint Leaves: Storing, Drying & Freezing Mint Preserving Mint Leaves: Storing, Drying & Freezing Mint is very important. As the winters set in the mint leaves start to dry up. Much as I try to save them…the frost kills them and destroys this valuable herb. Then I have to wait for spring to use and…