Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.
Learn more about me and find hundreds of delicious recipes on www.ministryofcurry.com
Do in u mind sharing the name of ur masala grinder plz. And is strong and durable enough to grind Indian spices to make masala at home instead of buying packets like MDH from market. I have seen Desis suggesting to buy Priyaixer grinder but not sure how does that help and if one would even need that here.TIA🙏
absolutely loved the cooking video! it was top-notch, and I could not stop getting compliments on how fantastic it was. Definitely the best one out there!
Air fry at 350 F for 10 mins. Open the air fryer and lightly spray oil on top and cook for an additional 2 minutes or until they become golden brown with crispy edges.
This is what I am making for dinner tonight, along with a nice salmon steak and a tall bottle of fine bloody blond Now I've got the savor for the flavor 😂😂😂
Nice and easy recipe to follow. I need some small advice! I follow the stoptop method for 8 servings. Only area I truly have trouble in is the tarkah part. - I set the stove to medium high or high after adding the mustard seeds. I lower the temperature next and as described add the seeds for 10 seconds and then the onions. When I add the onions I end up increasing the flame for the onions to cook along with the seeds, dried red chilli peppers, and Thai chilli peppers (I add some even though not included in recipe) How to cook the onions well and not overcook the seeds. For 8 servings adjusted on your website do the proportions for the seeds look accurate?
You can get it on Amazon www.amazon.com/dp/B00DNIMQV2?linkCode=ssc&tag=onamzministry-20&creativeASIN=B00DNIMQV2&asc_item-id=amzn1.ideas.2L9B9FLW6AZ1T&ref_=aip_sf_list_spv_ofs_mixed_d_asin