One of the first dishes that I ate in Chinese restaurant was Pineapple Fried Rice about 7 yrs back. Now I find that they are served in many of the Thai/Malaysian or any Asian restaurants. The popularity of this dish is because it has swetness, sourness, saltiness, spiciness and the crunchiness all in the same dish. I fell in love with this dish and my DH was the one who got me to taste this Want to know more about this recipe?
This recipe is pretty basic yet very tasty. For the curd rice lovers just like my husband and kids this meal is as satisfying as an ellaborate one. There is nothing whimsy to this recipe so I’ll jump right to it. Curd Rice: ngredients Mustard seeds —2 Tbsp Urad dhal — 1 Tbsp Curry leaves -few leaves Coriander leaves -1/4 cup Green chillies -2 nos (cut in to small pieces) Ginger -1/4 inch Want to know more about this recipe?
Mint Biriyani with Dangar The better use of mint other than to use in chutney is in one of these Biriyanis. With loads of veggies in a bowl, this meal is not only appetizing but very nutritious too. The original recipe is my mother’s but I have changed it to make it suit my family’s taste palate. The recipe is not very simple; don’t be alarmed, I’ll walk you through step-by-step and when you are Want to know more about this recipe?