'Delicious Cooking by Shireen Sequeira' is brought to you by the author of the cooking website www.ruchikrandhap.com which focuses on cooking & baking recipes with a focus on traditional Mangalorean (South Indian) style food. Ruchik Randhap which means 'delicious cooking' in Konkani is one of the languages spoken in Mangalore. Do check out our website www.ruchikrandhap.com/ that contains a wide range of recipe categories like Indian, fusion, baking, homemade wines, jams, pickles, sweets, basic recipes, meal ideas & more.
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Ginjinha is made with sour cherry not normal ones ... You can skip most of the steps just put every ingredient in a bottle and sake it once in a while to dissolve the sugar if you aren't using sugar sirop... Best after 6 to 12 months of aging...
Adu gothilla - pediatrician avarathra consult madi nodi. Idhu home remedy - harm yenu illa but since I am not a doctor I cannot give you any medical advice
Thanks for this recipe! I made the cake today ❤ perfect texture, super soft and moist, at the same time, firm and easy to handle. In fact I doubled the recipe for a large cake. The only change I made is to add a few chunks of mango as a layer in the cake. I loved that the cake top was flat, something that I haven’t experienced earlier ;)
Hi shireen I really like this cake recipe of yours and I always follow it whenever I feel like eating cake at home. It really turns yummy and tasty. It is very easy to try at home.Thanks for sharing.
Thank you for this Ms Shireen. By the time my generation was eating this pulao at all Mangalorean Catholic weddings, we had already begun calling it Kajoor (dates) chutney and only the elders would call it plum chutney. It may have simply been because of the colour of it and nothing more. Btw, this is the first time I saw this chutney being made. Never knew what ingredients went in. Never realised that there was a banana in there somewhere.😂😂 Thanks once again.
You can use basmati rice if it is available in a store near you. Indian stores like Lulu will definitely have basmati or kolam rice - both of which are raw rice varieties
Hi Premalatha, you can use sugar powder. I have never tried with evaporated milk. Any changes made to the original recipe may not yield the same results
This was one of my first videos and I don’t think it is fast at all. You can always adjust the speed of videos - I hope you are aware of the option in the settings. Secondly, I have given a link to the detailed written recipe on my blog - you can read it at your pace. And lastly, you could have been a tad more polite because I don’t owe anyone free recipes. The internet maybe free but that doesn’t give you the right to be rude. You would not speak that way to my face, so why troll me on the internet?
Jaggery may lend a strong taste and mask the flavour of the java plums. Secondly, without adding water you wont get the desired volume of wine right? It will be more like macerated fruit
@@ruchikrandhapI have plantation of 400 trees of black berries in Mumbai. I am looking to make black berries wine like red grapes shiraj wine. How can I do it? We have 750 trees of Indian gooseberry and 500 trees of chickoo sapota. I want some professional way wine to introduce international level. Pls guide
How long does this remain? My mom tried a recipe recently but the mango slices turned too soft after keeping it in the jar. Is there a reason for that?
