How to bake a cake with a flat surface
On August 31, 2014 by Meghalee DasOne of the most frustrating things about baking is when you want a cake with a flat surface, but instead get a dome shaped one. This simple tip will help you get even layers easily.
How to Fold or Pleat Momos
On April 7, 2014 by Meghalee DasWe pleat momos to ensure that the edges of the dumplings are sealed properly during the steaming process, and also to make it look beautiful.
How to cook fluffy white rice
On May 1, 2013 by Meghalee DasCooking rice can be tricky, as the grains tend to stick to each other. By following these tips, you will get fluffy white rice with separate grains.
How to make Dosa Batter
On April 5, 2013 by Meghalee DasDosas are crepes made of fermented rice and lentils, either with or without a filling. Although they originated in South India, dosas are very popular in every part of the country, where people eat it either as a main course or also for breakfast. The basic dosa filling mainly consists of curried smashed potato,
A salty affair
On March 28, 2012 by Meghalee DasThis is a filler post with no recipe, just wanted to share my thoughts on the issues people face when they start cooking for the first time. I was just going through an informal Facebook survey and almost everyone said that the basic problem they had when they started cooking was how to put the
Soya saga
On November 10, 2011 by Meghalee DasMy experiments with soya nuggets started early in life! I have always loved eating them; it made my mom happy too because it has so much protein and fibre and I used to gobble it up without any complaints. I remember I was in class 2, so I must be around 8 years old and
Oats Rotis and Microwaved Potatoes
On November 3, 2011 by Meghalee Das1) When you knead ata/whole wheat flour for making rotis or tortillas, pour an equal amount of oats to make the dough. No matter how appetising I tried to make it or how many recipies I try, oats taste yucky! If someone can give me a yummy recipe, sweet or savoury, I will be very
Gravy Train (Part 2)
On August 19, 2011 by Meghalee DasThis is a continuation of the previous post on the basic gravies in Indian cuisine and here I will be writing about the slightly heavier ones which you can prepare for special occasions. Let’s start with curd-based gravies. Curd is often used to marinate meat and it can also be used for cooking dishes which
Gravy Train (Part 1)
On August 17, 2011 by Meghalee DasThis two-part post is for the readers who are still new to the world of cooking and as promised, I will share some of the very basic tips which will hopefully help you plan your dishes. Every cuisine has some distinct gravies/sauces which provide a base for a dish. Sometimes the food is cooked directly
Spice girl
On August 4, 2011 by Meghalee DasI love spices. Indian, Chinese or Italian, every dish seems incomplete unless I add at least three different types of spices or herbs to the dish. Yes, this post will not have any recipe but only my ramblings about how much I love spices. My blog, my space.I am not a morning person. At. All.