Dulce De Leche is pronounced as DOOL-se-de Le-che.It is a thick sauce or syrup which means milk jelly in Spanish.I first came across this New thing in Divya’s blog last year and was very tempted to try that ever since I saw…
White sauce reminds me of pasta.We all are pasta lovers here including Amma but except hubby dear.We like pasta in any form.But with white sauce,the choice is always at the top.White sauce is the main ingredient in the Italian cuisine.White…
This is a very simple post but I’m sure it will be a handy post to the newbies . As a kid I’ve been watching my Amma doing this process which she used in various preparations.Those days she was using a cheese…
Mussels are most commonly available in the land of Gods own country, Kerala.Few days back while I was having a talk with my Papa,he had mentioned that whenever he visits his native which is in Kerala, he see’s Mussels in…
Proofing the yeast is a very important step while you use it in baking.Baking with the yeast was always a disappointment to me as I never got a good brand of yeast.When I told this issue to my Papa,he came…
Deep fried bittergourd is used in many preparations in Konkani cooking like Karathe kismuri, karathe nonche etc.I deep fry and store it in advance for my future use.It is very handy if you deep fry and store it.It can be…
How to hang curds?Well,it is very simple.Even I wasn’t aware until few years back.I used to panic when I used to see in the recipe that called for hung curds.My answer question would be whats that aba?.Hung curds can be used to prepare…
This is the basic Konkani masala which we use in almost most of our gravy preparations.Coconut is the main ingredient and we Konkani s consume coconut very often. I will give this link of basic masala as and when required . Ingredients:Coconut-1 big (grated)Long…
Fry paste or guli as in Konkani is a traditional paste which we prepare and store it for few days especially when any function is nearing or I can say, we prepare it on the D day itself and the…