1. Kuch zyaada “namak-shamak”: When it comes to come-backs and curries, it’s best to keep the salt to a minimum, according to mum. But whoops if you over-salted your curry, sweat not, just drop a few balls of kneaded wheat dough (atta) into the curry, leave them for 45-60 minutes. The dough-balls soak up the …
Ultimate Cooking Hacks : Legit “jugaads” from Mom’s diary Read More »
We all want to grow our own vegetables, hand-grind the spices, toss the pan like a ballet and stir up a sizzling dish. But doing this after a busy day at work, can be quite a drab. Then how to get a freshly cooked great-tasting meal on the table? Oh no order-ins please, happiness is …
Butter’s origins are quite humble. Legends have it that a nomad made the first butter by accident. He probably tied a bag of milk to his horse and after a day of jostling, realized that churned milk fat solidifies into something truly amazing. CURRYSOME FACT: Butter was once churned by horses on a treadmill WOAH! …