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
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.
A chicken curry that requires no Indian masala, the coloured bell peppers, turmeric and lemon are all that is required to lend fresh flavours and colours to this chicken.
This is a very simple technique of how to make chicken cutlets at home.
There is nothing like crispy, fried seafood! This versatile dish can be an excellent appetizer when you have company over, or eaten with simple dal & rice in the maincourse. Recipe Prepartion Time: 10 mins Cooking Time: 10 mins Serves 4 Ingredients:...