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Oh my god 😂 I don’t believe this. I have getting 200 Flowers. I’m so happy.
Thank You so much everyone for your love and support. Actually I take 1month to get my 1st follower and the amazing thing is in only few days of we reached 200 follower.
Thankyou so much everyone for being part of my journey.
I am very grateful about this nomination . Thanking you soooooo much ” Kamal’s Blogging Cafe”, for your recognition of my blog and your own blog posts that spice the blogger community.
I have to admit that I did not know about this award .but I am very honoured for it,and accept it and will pass it on to others in the Blogging world.
My Blogger friend ‘Kamal shrestha’ have nominated me for “The Liebstar Award…” He is amazing person who writes most beautiful interesting stuff in her Blog…. I am very much excited to say that “Kamal’s Blogging Cafe” has been nominated for me.its my first Award – the Liebstar Award! Many thank to Kamal Shreshtha for this nomination. I am very thankful to you for this!. You are very kind. I wish god bless you.What I love in his Blog is the simple crafts which is affordable to anyone and you can surprise his adorable and amazing post.
Check the link below to know more about him.
https:// kamalsbloggingcafe.wordpress.com
WHAT IS LIEBSTER AWARD?
“Liebster” is a German word meaning beloved or dearest. It is an online appreciation in form of virtual award which started in 2011 passed on by bloggers to fellow bloggers for enjoying and valuing their work. The idea is to recognize their efforts and give credit.
My Lovely Nominees The Rules for Participation are:
1. Thanks the blogger who has nominated you and provide the link of their blog. 2. Answer the 11 question given to you. 3. Nominate 11 other blogger. 4. Ask your nominees 11 question. 5. Notify your nominees once you have uploaded your post.
Answers to the Questions addressed to me by Kamal Shreshtha are as follows:
1.Introvert or Extrovert? Reason?
Introverts have a lot of the chemical that makes them feel stimulated; extroverts don’t have so much. This is why introverts tend to avoid crowded places or deadlines — things that are likely to put extra pressure on them — because they already have pressure within themselves.
2. Which is your Favorite movie and why?
I like all hollywood , bollywood,korian and Chinese movies.i like hollywood movie Avenger all series.The forthcoming movie Avengers movie, the summer’s big kick-off superhero blockbuster, is the culmination of five superhero films released over the past four years, all of them set within the same universehis is besty favourite movies are horror.i like horror movies .Train to Busan is my favourite movie.
3. Who are your favorite bloggers?
Aww that’s really a difficult question for me as well. I cannot have favourite ones. You know what… I really want to go through all the bloggers. Because I love reading and I have the ability to read almost all in a very short time. To be honest, you are also one of them all. Thanks.
4.When is your birthday?
My birthday is coming to 15 may.
5. What’s special about the country you live in?
Punjab is a state in northwest region of India and is one of the most prosperous states. The name Punjab is made of two words Punj (Five) + Aab (Water) i.e. land of five rivers. These five rivers of Punjab are Sutlej, Beas, Ravi, Chenab, and Jhelum. Only Sutlej, Ravi and Beas rivers flow in today’s Punjab. The other two rivers are now in the state of Punjab, situated in Pakistan. The Punjab State is divided into three regions: Majha, Doaba and Malwa. Agriculture is the mainstay of Punjab’s economy. Other major industries include manufacturing of scientific instruments, electrical goods, financial services, machine tools, textiles, sewing machines etc..Punjab is considered to have the best infrastructure in India; this includes road, rail, air and river transport links that are extensive throughout the region. Punjab also has the lowest poverty rate in India and has won the best state performance award, based on statistical data compiled by the Indian Government. According to 2011 Census of India, the total Population of Punjab is 2,77,43,338. The decadal change i.e. increase in population from 2001 to 2011 is 13.89%.Geographical area The total area of the state is 50,362 square kilometers (19,445 square miles), with the cultivable area being under assured irrigation. Its average elevation is 300 meters (980 ft) above sea level, with a range from 180 meters (590 ft) in the southwest to more than 500 meters (1,600 ft) around the northeast border. Location Punjab extends from the latitudes 29.30° North to 32.32° North and longitudes 73.55° East to 76.50° East. Punjab is bounded on the west by Pakistan, on the north by Jammu and Kashmir, on the northeast by Himachal Pradesh and on the south by Haryana and Rajasthan.
Climate: The state has a balanced amalgamation of heat in summer, rain in monsoon and cold in winter. The three seasons are so distinctly distributed that you can enjoy each of them individually. Punjab experiences both summer and winter to its extreme. It even receives abundant rainfall, which makes the state a very fertile land. The region lying near the foot hills of Himalayas receive heavy rainfall whereas the region lying at a distant from the hills, the rainfall is scanty and the temperature is high. The summer months span from mid April to the end of June. The rainy season in Punjab is from early July to end of September. October marks the beginning of the winter season. From December onwards, the winter becomes chilly. Most of the major festivals of Punjab, like Lohri, Holla Mohalla, Diwali, and Dussehra, fall during this period. The best time to visit Punjab is from October to the end of March. Language: Punjabi, the official language of the state, is the tenth most widely spoken language in the world. It is also the fourth most spoken language in Asia. It is the only living language among the Indo-European languages which is a fully tonal language. Punjabi is written in the Gurmukhi Script. Besides Punjabi, Hindi, Urdu and the universally acclaimed English are the languages that are spoken in Punjab. State Capital Chandigarh is a union territory and serves as the capital of the states of Punjab and Haryana. It is one of the early planned cities in the post-independence India. Picturesquely located at the foothills of Shivaliks, it is known as one of the best experiments in urban planning and modern architecture in the twentieth century in India. The dream city of India’s first Prime Minister, Sh. Jawahar Lal Nehru, Chandigarh was planned by the famous French architect Le Corbusier. The foundation stone of the city was laid in 1952. In March, 1948, the Government of Punjab, in consultation with the Government of India, approved the area of the foothills of the Shivaliks as the site for the new capital. The location of the city site was a part of the erstwhile Ambala district as per the 1892-93 gazetteer of District Ambala. Subsequently, at the time of reorganization of the state on 01.11.1966 into Punjab, Haryana and Himachal Pardesh, the city assumed the unique distinction of being the capital city of both, Punjab and Haryana while it itself was declared as a Union Territory and under the direct control of the Central Government. City / state There are 22 Districts and total of 168 statutary towns and 69 census towns in Punjab. Thus there are total 237 towns (or say cities) in Punjab. Major cities of Punjab include Mohali, Ludhiana, Amritsar, Patiala and Jalandhar. One of the world’s first and oldest civilizations, the Indus Valley Civilization spanned much of the Punjab region, with cities such as Harappa and Mohenjodaro now located in the modern-day Pakistani province of Punjab.
6. Favorite destination outside your country?
My favourite destination outside e Golden Temple, also known as Harmandir Sahib, meaning “abode of God” or Darbār Sahib, meaning “exalted court”, is a Gurdwara located in the city of Amritsar, Punjab, India. It is the preeminent spiritual site of Sikhism
Groundbreaking: December 1581 Completed: 1589 (Temple), 1604 (with Adi Granth) Founders: Guru Ram Das, Guru Arjan
The Gurdwara is built around a man-made pool (sarovar) that was completed by the fourth Sikh Guru, Guru Ram Das in 1577.[5][6] Guru Arjan, the fifth Guru of Sikhism, requested Sai Mir Mian Mohammed, a Muslim Pir of Lahore, to lay its foundation stone in 1589.[7] In 1604, Guru Arjan placed a copy of the Adi Granth in Harmandir Sahib, calling the site Ath Sath Tirath (lit. “shrine of 68 pilgrimages”).[2][8] The Gurdwara was repeatedly rebuilt by the Sikhs after it became a target of persecution and was destroyed several times by the Mughal and invading Afghan armies. [2][4][9] Maharaja Ranjit Singh after founding the Sikh Empire, rebuilt it in marble and copper in 1809, overlaid the sanctum with gold foil in 1830. This has led to the name the Golden Temple.[10][11][12]
The Harmandir Sahib is an open house of worship for all men and women, from all walks of life and faith.[2] It has a square plan with four entrances, has a circumambulation path around the pool. The complex is a collection of buildings around the sanctum and the pool.[2] One of these is Akal Takht, the chief center of religious authority of Sikhism.[4] Additional buildings include a clock tower, the offices of Gurdwara Committee, a Museum and a langar – a free Sikh community run kitchen that serves a simple vegetarian meal to all visitors without discrimination.[4] Over 100,000 people visit the holy shrine daily for worship.[14] The Gurdwara complex has been nominated as a UNESCO World Heritage Site, and its application is pending on the tentative list of UNESCO.[5]
7. Describe yourself in 5 words?
I am honest and hard working. I belong to family.i am no talkative.l love cooking so I like cooking for my family.i like to play cricket and reading books in free time.i also love my mother.
8. What’s your ambition?
I become to a good person and help people to become a good blog.
9. Best advice by your best friend.
I have friends but not sure friends, you should avoid sneaky friends, but my parents are my best friend।They recommend me never give up always keep moving forward
10. Your best way of passing time?
Spending time with family, playing with children, reading books and cooking
11. Tell one of your good memory
My best memories are when I became a aunt and I saw my niece for the first time I felt that all the happiness of the world was found.
I would like to Nominate the following Bloggers further for this award and the questions are the same ones I answered for you guys as well.
The recipe is like the mysore masala dosa served in the bangalore and mysore restaurants. by the way, i have had mysore masala dosa both in bangalore and mysore. so i know the ones that are served there and the ones served in mumbai or delhi restaurants.
The mysore dosa is spread with a spicy red chili-garlic chutney and the potato palya stir fry and served with coconut chutney and samber.😛
Mysore Masala Dosa recipe is easy to make though it is a labour intensive breakfast dish. This addictive rich dosa has a crisp exterior and the spongy interior is liberally smeared with butter or ghee, over which a layer of red chutney is smothered and finished off with potato masala, folded in half and served with accompaniments like sambar and coconut chutney. Its rich and filling, enough to see your through the day. And the best way to finish off this ultimate South Indian breakfas
Ingredients :
For Dosa: Raw Rice 1 cup Par boiled rice 1 cup Urad dal 3/4 cup Chana dal fistful Tur dal fistful Methi seeds 1 tsp Poha 1/4 cup Sugar 1 tsp Salt to taste
For potatoes masala stuffing: Potatoes 2, large, boiled, peeled and cubed. Onion 1, large, sliced. Green chilies 2-3, slit. Ginger 1″, finely minced. Turmeric powder 1/4 tbsp. Lemon juice 1 tbsp. Salt to taste. Oil 1 1/2 tbs . Coriander leaves 2 tbsps, finely chopped for garnish. Mustard seeds 1 tbsp. Urad dal 1 1/2 tbs . Curry leaves 1 sprig.
For Red Chili chutney: Red chilies 4-5. Roasted gram dal 1/4 cup. Onion 1 tbsp, finely chopped (optional). Coconut 1/4 cup, fresh and grated Garlic 1 large clove (optional). Tamarind 1/2 tsp . Salt to taste. Sugar 1/4 tsp (optional). Oil 1 tsp..
For potato stuffing :
Boiled potato – 2 nos Green chilli – 1 no ( finely chopped) Big onion – 1 no (-do-) Curry leaves – Few Turmeric powder – 1/4 tsp Salt & water – as needed To temper Cooking oil – 1 tbsp. Mustard seeds – 1/2 tsp . Chana dal – 1 tbsp. Urad dal – 1 tbsp.
Spicy Red chutney for Mysore masala dosa recipe.
Spicy Red Chutney for Mysore masala dosa. Chana dal / – 1/4 cup OR Fried gram dal/ – 1/4 cup . Red chilli – 7-8 nos ( Use only Byadgi chillies for bright red color). Small onion or big onion – 3 nos / 1/2 no. Garlic – 2 cloves. Dessicated coconut – 1 tbsp ( optional) Salt – as needed. Water -.
Coconut chutney for Masala Dosa.😊
Grated coconut – 1/2 cup. Green chilli – 3 – 5 nos . Fried gram dal /Roasted gram dal – 2 tbsp. Garlic cloves – 4 nos. Coriander leaves – 1 sprig. Curry leaves – 3 nos. Mint leaves – 1 tbsp. Tamarind – A pinch. Sugar – a pinch. Turmeric powder – a pinch (optional).
How to make :
Wash and soak all the ingredients Raw rice, poha, urad dal (black lentils) chana dal (gram pulse) given under “For Dosa batter” for 3-4 hours. Grind them to a smooth paste adding the required water and salt. You can grind the batter in a big sized mixie jar. Remove the batter to a vessel and ferment it overnight or 12 hours.The next morning, batter would have raised well. Mix well and add 1 tsp of sugar. Mix well and leave the batter for 30 minutes to 1 hour without disturbing it. In the mean time, make red chutney, potato masala and coconut chutney recipes.
Soak in the water 😉Griend themto smooth paste 😳
Remove the batter in a bowl or pan with a spatula. Here is a pic showing the consistency of the batter.
Add ½ teaspoon rock salt or jira( Cumin seeds) add as per taste.
Mix the salt very well with the batter. Also, mix both the batters very well. Cover and keep aside to ferment for 8 to 9 hours. You can keep for less or more time and this will depend on the temperature conditions in your city.
Keep aside to ferment for 8 to 9 hours
The batter the next day. I kept for about 13 hours and 35 minutes as it is cold during monsoons here.
Method :
Making Potato stuffing 😋
Wash and cut each potato into 4 and pressure cook with 1/2 cup water for 3 whistles. Peel off the skin and mash it well. Heat a pan with oil and temper with the items given under ‘to temper’ table in order. Let the cashews turn golden.
Heat a pan with oil and temper with the items given under ‘to temper’ table in order. Let the cashews turn golden.
Add chopped ginger, green chilli, onion and fry well for a minute. Add 1/4 cup water and turmeric.
Add the mashed potatoes and mix well. Fry for 2-3 minutes, add oil if needed more.
Making Red Chili Chutney hot.😛
Roast channa dal and red chillies in medium flame with few drops of oil. Add shallots, garlic along with and fry for few minutes. Cool down and transfer to the mixer.
Grind it to a thick, yet spreadable chutney, with a little water. Heat dosa pan, spread the dosa batter evenly over the hot tawa, once the dosa is half cooked, add a tblsp of this chutney.
Makeing Mysore Masala Dosa.😝
Now lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.
Non stick pan,as then you won’t able to spread the better.
Keep the flame to a low, while spreading batter.
Served the better in circular way on the pan on a medium flamecook the Dosa .
Served the better in circular way
Keep the red chilli chutney on the top.Sprinkle some butter or oil on top and edges.
Add 4 tblsp of the prepared aloo masala and its your option either to spread it slightly and fold the dosa or keep the masala and roll the dosa. No need to flip the dosa.
Then fold the dosa.keep the masala and roll the dosa .😊
Then fold dosa😛
Mysore masala dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney
Served with red chilli chutney along with coconut chutney
Mysore masala dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney
Making dosa easy style. On a tava or a flat frying pan spread 1 or 2 tsp oil. If using non stick pan, then don’t spread oil. You won’t be able to spread the dosa batter then. Take a medium sized ladle or a big spoon and with circular motions spread the dosa from the center towards the edges on the pan. Sprinkle some drops of oil from the top. Cover the dosa with a lid. Let the base get browned and the top side get cooked completely. Spread 1 or 2 tsp of the red chili chutney on top of the dosa. Place 2-3 tbsp of the potato stir fry on top of the mysore dosa and spread lightly. Fold and serve the mysore masala dosa hot with coconut chutney and sambar
This is a really easy recipe you can make with mangoes and gelatin. It uses fresh mango fruit, you can use canned mango pulp too.. 😋
When mangoes is in the season do.😋
Do give a try to this easy cheese cup cake.🍰🍰😛
I came up with this recipe after a little bit of online research, and adjusting my standard mini cheesecake recipe accordingly. And, because I am a big supporter of portion control and like cute little things, I made mini mango cheesecakes. if you’re unsure of the step-by-step process.🙂
First Layer :
Sponge Cake Base: Ingredients: 1 cup all-purpose flour. 1 tsp baking powder. 1/8 tsp salt. ¼ cup butter, at room temperature. 1/3 cup granulated white sugar. 1 egg. ½ tsp vanilla essence. ¼ cup milk. ½ tsp grated lemon zest.
Method Step : 1
Preheat oven to 350°F/180°C and place oven rack to middle position. Butter, or spray with a nonstick cooking spray, the bottom and sides of a jelly roll pan. In a bowl whisk together the flour, baking powder, and salt. In bowl of electric mixer, or with a hand mixer, beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add egg and beat well. Scrape down the sides of the bowl. Add the vanilla extract and lemon zest and beat until combined. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour. Spread the batter into the prepared pan and smooth the top with an offset spatula. Bake in preheated oven for about 15 – 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in its pan on a wire rack for 10 minutes. Then place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cake has completely cooled cut out rounds to fit your cake rings.
Mix mango jelly according to the package instructions and keep aside at room temperature. In a blender beat together cream cheese, dream whip powder, thick cream and mango jelly mixture until it is well combined. Pour this mixture evenly on top of the cake layer in the cake rings. Refrigerate until set.
Third Layer mango Gelee :
Mango Gelee: Ingredients: Fresh or frozen Alphonso Mango Pulp – 1 cup (at room temperature) Gelatin – 1 tsp
Method : 3
Soak gelatin in mango pulp for 10 minutes. Microwave the soaked mango pulp- gelatin mixture for 30 seconds. Mix well until gelatin is dissolved. When the mixture becomes cold carefully spoon on top of the cream cheese mixture and refrigerate. Decorate with mango small cubes and mint leaves.
Decorate with mango small cubes &Mint leaves 😋😋
Alternatively, you can bake it in a square or spring pan…. For the cake base you are free to use store bought sponge cake, eggless cake or ready to make cake mix…. For cream cheese I used Kiri cream cheese but you can use any brand you prefer…. Substitute mango with fresh strawberry jelly and pulp and you will get a beautiful pink cheese cake…. Do try this easy Mango Cheese Cake .
How to completely Blend the cream cheese !
For best results, make sure the cream cheese and sugar are completely blended, free of lumps and smooth, before adding any other ingredients. If the cream cheese is too cold, it will not blend easily. To easily soften the cream cheese, place completely unwrapped packages of cream cheese in a microwaveable bowl. Microwave on HIGH 30 sec. or just until softened.
Food Facts
Lovely food
Look for the sweetened mango pulp in South Asian grocery stores.
Look for the sweetened mango pulp in South Asian grocery stores.☺
🤗 I hope you like this 😊 My new Recipe Mango cheesecake with Mango Gelee.😝
🤗Welcome back in my recipe Madras chicken curry.😛😋
It’s an extraordinary combination of flavors with a subtle kick from peppercorns & chilies.
This curry can be made as hot as you like. We’re using madras hot curry powder for the heat, but you can add in more heat with fresh chillies, or less heat by swapping out the madras powder for regular medium or mild curry powder.
Spicy hot madras chicken curry 🍗😊😊
What is a Madras chicken curry ?🍗🍗😝
Madras sauce or Madras curry originates from the south of India, named after the city of Madras (now Chennai)Madras (now Chennai). Always red in color, Madras is typically a hot curryThis is a fairly spicy madras curry. If you like it spicer, add an extra hot red chili powder to taste.
What I love about this Quick and Easy Chicken Madras is that it has a rich, depth of flavor that tastes like it cooked for hours. The garam masala that is the spice base and main flavor for the dish is mild and slightly sweet.
usually make this chicken madras curry in my instant pot (mainly for the convenience of pressure cooking), but if the pot is otherwise engaged, I use a deep, heavy-bottomed pan on the stovetop. Both methods are discussed below.
Ingredients:
1/2 cup ghee or oil 1 cup chopped red onion about half a large onion ½ cup chopped cilantro 5-6 cloves garlic minced 3 tablespoons fresh grated ginger 30 ounces diced tomatoes 2 – 15 ounce cans 15 ounces unsweetened coconut milk 2 tablespoons Madras curry powder 1 tablespoon garam masala .
1 teaspoon salt. ¼ – ½ teaspoon Kashmiri chili powder or cayenne . 1 ½ – 2 pounds boneless chicken thighs . 1 tablespoon lemon juice.
Spicy &hot madras chicken curry 🍗🍗😛
How to make:
Step 1 – Turn on the instant pot to sauté (normal) and add the oil to the steel insert. Wait for the display to show HOT, then add the dry red chillies, cardamom pods and cloves.
Step 2 – When the spices start sizzling (a few seconds), add the onions and fry until they the just begin to brown. There is no need to caramelize them completely. Do stir them now and then to prevent uneven browning. This should take about 5 minutes.
Step 3 – Add the powdered spices and salt and stir rapidly for a few seconds. Add a couple tablespoons water immediately if you find the spices sticking to the bottom. You can even turn off the pot for a few seconds at this point and turn it on again when you are adding the rest of the ingredients. The heat that is built up already is enough to roast the spices.
Step 4 – Stir in the minced ginger and garlic and sauté for 2 minutes. As before, if the masala is sticking to the pan, loosen it with a few splashes of water.
Step 5 – Add the tomato puree, lemon juice and sugar. Mix everything well.
Step 6 – Slide in the chicken pieces and 1.5 to 2 cups water. Deglaze the pot and close the lid. Pressure cook for 7 minutes on high. Once the timer beeps, do a pressure release after 10 minutes.
Step 7 – Open the pot and sprinkle the kasuri methi (fenugreek leaves). Serve hot with naan or rice.
Served with rice and salads 😋
AROMATICS Onion, ginger and garlic make the base of chicken madras as they do in so many other Indian curries.Whole spices
Dry red chillies Cardamom pods Cloves
SPICES Spices are the life and soul of any self-respecting curry and are responsible for the deep flavor profile of most Indian food. The right spices added in the right proportions (less is more) can really elevate a dish beyond ‘good’ to ‘freaking awesome’! Here’s what goes into this chicken madras recipe:
How is Madras curry powder different from another curry powder ?🤔
Some say that this, along with regular curry powder is a British invention and has nothing to do with authentic Indian food. This is not completely true as the whole spices used to make curry powder are distinctly Indian. So, how is Madras curry powder different from curry powder? Both have the same ingredients except that Madras curry powder is hotter with the addition of chilli peppers. Madras curry powder is a star spice in this recipe, so don’tthat this, along with regular curry powder is a British invention and has nothing to do with authentic Indian food. This is not completely true as the whole spices used to make curry powder are distinctly Indian. So, how is Madras curry powder different from curry powder? Both have the same ingredients except that Madras curry powder is hotter with the addition of chilli peppers. Madras curry powder is a star spice in this recipe, so don’t skip it. 1) Coriander powder – store-bought works fine, but if you really want your curry to vibrate with fresh flavors, use fresh coriander powder. How to make fresh coriander powder? Toast a tablespoon of coriander seeds in a small frypan over medium heat until the seeds start changing color and you can actually smell them. Turn off the heat, cool for a bit, then grind them in a dry spice grinder to a semi-fine powder. Of course, it all depends on the time you have. If you don’t have a lot, use pre-packaged coriander powder. 2) Cumin powder– just a little bit of cumin works wonders. Don’t go overboard with it as it can make the curry dark and taste overwhelming. Again, fresh is best (same method as the coriander above) but store-bought cumin powder works well too. 3) Chilli powder– if you don’t mind the heat, use cayenne but if too much spice is not your thing, use Kashmiri chilli powder. It adds a mild heat but lots of natural red color. 4) Turmeric powder – Indian food can’t really do without turmeric! Again, add a little bit only for warmth and color since there is some in the curry powder too.
Dried Fenugreek leaves( kasuri methi) – I can’t tell you how much depth a pinch or two of this herb adds to Indian curries. Restaurants use this in almost all their dishes and it adds a wonderful kick to gravy-based dishes. The trick is to add a little only as too much kasuri methi can ruin a perfectly good curry and make it bitter. Another thing to remember is to add it towards the end of the cooking cycle. This again prevents the food from turning bitter.
A hot & vibrant spicy Madras chicken curry 🍗😝
Chicken Madras is a hot and vibrant chicken curry that tastes so good with either naan or rice. Deeply flavoured with spices, this is one Indian curry you can’t miss!😊😊😄
Note 1) You can make madras chicken with boneless breast or thigh as well. Reduce the cooking time to 5 minutes for boneless chicken. 2) Don’t put more than 1/2 tsp kasuri methi and make sure to add it at the end, or the curry will turn bitter.
😊I hope you like my new recipe Madras chicken curry 🍗🍗😝😋
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