So this is something like a cream soup. Very interesting. May have to check into some of the stores in my area and see if the have anything like the ingredients you mention. TY.
Hiieee, Ruchi you are Awesomeeee!!! And love all your recipes :) One request cud you please make "Gujarati Undhiyu" and since its winter i hope its perfect for this season :) Thank you... God Bless You :)
Whoa! Whoa! You're vaghaar is totally! All Parsi food starts with golden fried onions, then add ginger-garlic paste, then the powdered spices, lastly the tomatoes. Also, never use coriander and cumin powder use Garam masala. The whole cumin goes in the rice along with other whole Garam masalas not just caramelized sugar.
thank u Ruchi, looks really yummy n extremely nutritious.... may I request u to find the recipie od dhansak masala as well plz... will be a great help.thank
yesha thakkarprajith 2 cinnamon sticks, two inches each, ½ tablespoon each of green and black cardamom, or 1 tablespoon of either1 tablespoon black peppercorn, 2 teaspoons whole cloves, 2 medium bayleaf, 2 star anise½ teaspoon fenugreek seeds, 1 teaspoon fennel seeds, 1 small whole nutmeg cracked open, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1½ teaspoon Shah Jeera (smaller more fragrant cumin seeds, can be replaced with regular cumin), 1 teaspoon mustard seeds1 teaspoon til seeds (optional) Directions Grind all the spices in a spice grinder
