What is marketing?
A couple of weeks ago, I was browsing through a food blog.
My friend had posted a recipe on a food sharing site, and I thought, “That is so great!”
My colleague’s son was visiting from India, so he had to bring his mother’s favourite meal home for dinner, and so I thought this was a perfect opportunity to share with you my favourite foodie moments of my life.
I thought of a few different recipes and went through them one by one.
After a while, I realized that I was eating a lot of processed food in general.
I had to ask myself: How do I make healthy food in a non-processed way?
And, when I made my own food, I wanted to make it fresh.
That’s when I discovered the Food Network food show “The Food Lab” on Discovery Channel.
I think I have shared some of my favorite recipes there.
So, I thought I would share some of the dishes I used to love in India.
One of my favourites was the “babhi kapuri” or a “gourd biryani.”
The word “kapuri,” which means a curd made from boiled cabbage, dates, garlic, onions, and spices, means that the curry sauce is sweet and aromatic.
The name biryan is a nod to the Indian belief that the best biryans are made from the dried skin of the bough of a tree.
This is also how I love to eat biryas made from chickpeas.
If you are a fan of Indian food, you will love this recipe.
It is a very simple recipe, but it is really satisfying.
I served this with some green chutney, which is a popular snack that is made from cooked chickpea, tomatoes, and onions.
It also gives a delicious crunch to the salad.
One more tip: Serve this curry with rice and a side of naan, which you can add to a salad to make a complete meal.
You can also serve this curry alongside naan if you like.
I made a few other variations to the recipe, and some of them are even delicious.
Ingredients 2 tbsp of oil, plus extra for frying or deep frying Directions Heat oil in a large pan.
Add onions and fry until translucent, about 5-10 minutes.
Add garlic and saute until fragrant, about 2-3 minutes.
Now add chickpeacakes and sauté for a minute, or until the chickpeafruits turn golden brown.
Add tomatoes and saUTE for a moment.
Add the curry paste and cook for another minute, stirring often, to incorporate the spices.
Add naan and simmer for about 15 minutes.
Notes This curry will make about 8 cups of curry, depending on how thick your curry is. 3.5.3208