I can answer questions related to North Indian Vegetarian cuisine. I can tell you about the medicinal value of spices and vegetables. I started cooking from the age of eight. Though I have a degree in biotechnology, cooking is my passion and I would love to answer your queries related to vegetarian cooking.
About twenty years of experience in kitchen. My source of knowledge is my mother and experimentation.
some recipes published in hindi newspapers
Masters in Biotechnology
Medal for first position as science graduate in the city.
|Anu||08/17/10||10||10||10||Thank you very much|
|Dave||03/31/10||10||10||10||Thanks for your advice, I'll certainly try .....|
|Maniraj||08/12/09||10||10||10||THANKS A LOT MADAM|
|mala||11/15/08||10||10||10||very prompt and answered it perfectly. thanks .....|
|ashvini||10/17/08||10||10||10||thanks ill be trying out|
Hello Bruce, If your tongue gets scratchy on consuming brinjals, you are probably allergic to them. You might try cooking them for sufficient time until they are properly done and using fenugreek seeds
Richie, is it possible that dhal did not cook properly? In that case too there might be bubbles...you must have seen all the frothing that takes place while boiling dhal especially toor dhal(yellow)..
Hello Richie, There should be no fermentation and therefore no bubbles in merely two hours after cooking dhal unless they were soaked too long before cooking. Also if it was cooked for too long in slow
hello Anu, here are the recipes that you can try corn palak ingredients: 1 cup corn kernels (boiled) 4 cups chopped spinach (fresh or frozen) 2 tbsp oil 1tsp cumin or caraway seeds 1tsp ginger
Hi Dave, I am not sure of the exact recipe the restaurants use for tadka dal. you might try searching it over the Internet. Usually split moong and masoor dal(about half cup each) is pressure cooked