Comments on: Chinese vegetable fried rice

By: Susan

Susan — Wed, 03 Feb 2010 17:21:15 +0000

Hi Shilpa,
I love your blog and your recipes of Indian food. Keep writing more. I love indian food.

For the chinese fried rice, i would suggest u use jasimine rice and put the cooked rice in refregirator overnight. It will help to make the rice seperate and hard. My 2cents.

By: Shilpa

Shilpa — Wed, 21 Oct 2009 13:28:38 +0000

You can use any one.

By: Anupama

Anupama — Wed, 21 Oct 2009 12:06:41 +0000

Hi shilpa,

The pepper you have used is black or white.

By: Anitha

Anitha — Thu, 20 Aug 2009 04:09:00 +0000

Shilpa, this is wonderful. I did a small change that is I added salt to rice while coking that needs light sauting and gives keeps the grain long and tender. My husband likes this a lot.
Thanks Shilpa.

By: Moushu

Moushu — Wed, 25 Mar 2009 19:19:03 +0000

yesterday i was just browsing the net for Radish parathas…I know how to make but want to know whether there is any variety or not…I found this site and now its like I got the KHAJINA……
Wow…great work…..the site is so systematic and neat..
Thanks a lot..

By: vaishnavi

vaishnavi — Mon, 23 Mar 2009 12:02:41 +0000

its very testy.
tiil i am search 100s of recepie sites.
but your site is so good

also i am from karnataka

u tell ingrediants kannada meaning also

thankkkkkkssssssssssssss.

By: archana

archana — Fri, 27 Feb 2009 10:52:12 +0000

i will try out today

By: Trupti

Trupti — Wed, 18 Feb 2009 07:19:18 +0000

Hi Shilpa very nice & essay method of preparing and even tasty

By: archana

archana — Tue, 02 Dec 2008 11:15:40 +0000

please send to my email of very spicy recipes please

By: Anita Maharaj

Anita Maharaj — Fri, 07 Nov 2008 04:34:47 +0000

I would like a simple recipe for Kaarhi – (channa dhal soaked and grinded) dumplings in yogurt/buttermilk gravy.
Thank you