Simply Simple Cooking

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Kheema Pav

Kheema Pav

Kheema pav is a meat mince dish espacially from the streats of Mumbai. In a non veg dish we don’t add a tadka but almost every indian non veg dish requires different spices to be fried in the oil to extract the best flavoures and aroma out of it. So lets check how this process is used in making Kheema Pav

Tadka on Koshimbir (Salad)

Tadka on Koshimbir (Salad)

Jivanta phodni or live Tempering is a new technique to add a tadka. Its all about pouring flavour infused hot oil onto your dish. Lets check out this how we can make used of this technique to enhanance the taste of a simple salad

Tadka on Yellow Dal

Tadka on Yellow Dal

So, what exactly is a tadka? Tadka or tempering is technique involves adding spices to hot oil. it remains a delicate technique which makes your dish from good to perfect. Keep the oil lukewarm and the spices won’t sizzle Heat the oil too much and the spices will burn. Lets check the simplest way of adding a tadka on a plain yellow dal.

Kolambi Bhujne

Kolambi Bhujne

The final video of the Learn To Cook – Basics series Kolambi Che Bhujne or Simple Prawns curry. This dish requires no complex cooking techniques or requires a lot of time to cook, but that doesn’t compromise the taste of this dish. It goes very well with dal rice or chapati or even bread.





Snacks & Appetisers

 

Vegetarian

 

Pathare Prabhu

Recipes originating from the ancient traditional kitchens of the Patare Prabhus hailing from the Mumbai region of India

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Meat & Fish

 

Eggs

 

Desserts

 


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