Saffron is a spice derived from the stylus and stigmas of the Saffron crocus / Crocus sativus plant. This plant is considered to be native to Western Asia and the Mediterranean. In India, we see mothers and mother in laws insisting the pregnant lady to take milk and saffron at night every day so that…
While recipe hunting for the event Flavors of Turkey which was hosted here last month, I found that many of the Turkish recipes resemble out Indian dishes. It was a delight browsing and cooking those dishes. Join me for the Turkish feast that you are about to witness…. But before that a huge thanks to…
During the Saaka Vratha, vegetables and fruits are not consumed. So the day to day menu uses a lot of lentils. Here in this recipe fried lentil dumplings are used in the place of vegetables. Also I found that it is similar to raita. Hence we can prepare this and serve it along with steamed…
During Saaka Vratha, chillies are not used. Instead pepper powder is added to dishes. Similarly, instead of the regular rasam powder, this cumin-pepper powder is used. This powder is also used to flavor,sambar, lentil stir fry etc. The trick is frying the cumin and pepper [1:1] with a little ghee on a low flame till…
It is really amazing to know that the cuisines of the world are somehow related to each other.While browsing for Turkish recipes, I came cross this site that is a treasure trove of recipes from Turkey. I had bookmarked so many recipes but could prepare these two. I will surely be making the other bookmarked…
