Today in our village, we cooked 50 KG’s of big lobsters by adding traditional Indian masala. We first boiled the lobster with curry leaf sticks. Then we fried it in traditional cold-pressed gingelly oil. Finally, we taste the full lobster with our favorite mutton curry. The taste is delicious. source
For Chhole Chaat: • 1 cup boiled chickpeas (chole) • 1 tomato, diced • 1 onion, diced • 1 cucumber, diced • Salt (to taste) • 1/2 … source
More than half of the basket of beet root brought home was sliced and sun-dried, while the rest was blended with peranga nelli to make a beetroot–nelli immunity powder, enriched with ginger, cumin, coriander, and pepper. The muscat pieces, tinted with pure beetroot juice, carried a strawberry-like flavor and were generously studded with crunchy peanuts…
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MANDY’S COOKBOOK LAUNCH 《168 BETTER THAN TAKEOUT CHINESE RECIPES》 Order Now … source
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