Hakka cuisine, or Kejia cuisine, is the cooking style of the Hakka people, who originated in the southeastern Chinese provinces of Guangdong and Fujian, but may also be… Read More »
Peel and clean the potatoes, prick the potatoes with a fork on all sides. Heat oil in Frying pan and fry the potatoes till they are half done. Drain and… Read More »
This is basically a Punjabi Dish but nowadays cooked in all Indian cuisines. Wash, pat dry and then cut the ladies finger, otherwise you will find it very… Read More »
Marinate the chicken with all the marination ingredients, and keep aside for minimum 30 minutes. Heat oil in a thin bottom frying pan and fry the chicken for… Read More »
Marinate the fish with salt, 1/2 of the turmeric and juice of 2 pieces of lemon for minimum 10 minutes. Grind all the masalas together. Add a little… Read More »
Boil the eggs in a pressure cooker for 2 whistles. Take out and let the eggs cool, now peel the shell and marinate with 1/2 tsp salt and… Read More »
‘Chepala’ means River fish or Fresh water fish. An awesome (pulusu) dish made with fish and tangy tamarind sauce is the traditional delicacy of Andhra Pradesh.
Wash the Black-eyed beans, Pea, Red Sparkle Kidney Bean, Mung Bean & Pigeon pea. Soak in water for 24 hours, change the water every 8 hrs.
Mix the chicken with yogurt, lime juice, ginger paste, garlic paste, ground peppercorn, redchilli powder, green chilli paste, turmeric powder and salt in a bowl and keep refrigerator… Read More »