Who doesn’t like to make soft and puffed puris? Here are few tips which can be followed to make perfect puris. Follow any one of them most suitable for you. Puri dough should be made little harder than chapathi dough. This prevents puri from retaining more oil when it is deep fried. Also once dough …
Many readers who read crab recipes here, asked me to explain how I clean crabs. This is an account of how I do it. I checked in few of American grocery stores. They had the ‘snow crabs’, which were too big compared to what we get in India. I am not sure how they are …
This is my entry to “Mistress of spices” event hosted by Mythili. Why did I select this least known spice? When I read about this event, two things immediately came to my mind. The first was ‘Asafoetida’, the most famous spice used in most of the Konkani food. The second was Teppal, the most popular …
