Odds and Ends Pulao
By Vinny • Feb 11th, 2010 • Category: RecipesHere’s a nice way to use up leftovers elegantly – Vinny’s version of the evergreen Junglee Pulao.
Here’s a nice way to use up leftovers elegantly – Vinny’s version of the evergreen Junglee Pulao.
The latest entrant to the fine dining scene in Delhi, Brown Sahib claims to serve authentic Bengali food in a fine dining format. Is it fine dining? Is the food authentic at Brown Sahib? Read on to find out.
Indian food needs a little getting used to, especially the procedures and spices. This article attempts to simplify the basics behind cooking Indian food, lists some of the most commonly used spices and includes three recipes in different degrees of complexity.
This is a sixteen layered paratha (lightly fried, Indian flatbread) that is delicious with curd and a vegetable preparation of tomatoes and potatoes. It may just a wee bit high in calories though!
This is a daily menu recipe that only uses colocasia, onions and tomatoes along with common condiments and is delicious served with hot rotis. You could try stuffing roti rolls with this, for tiffin boxes too.
Stuffed Aloo Parathas are delicious! Try this very simple recipe for this crisp and scrumptious goodie!
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