10 Tips for Busy Students to Eat Healthy Juggling classes, assignments, extra-curricular activities, a social life, and possibly a part-time job means that college presents a real challenge when it comes to time management. If you’re a busy student, you’ll know that eating a healthy diet can seem like a chore. Try
Tag: curry
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chicken curry – regional differences?
I have eaten a lot of chicken curry, and can follow a recipe, but don't know how to identify recipes of different states, or how to improvise within a regional recipe without breaking it. Is there a set of guidelines (spices and preparation techniques) that obviously identifies a Punjabi chicken curry
What to eat in Japan?
1. Sushi Sushi is the Japanese preparation and serving of specially prepared vinegared rice combined with varied ingredients such as chiefly seafood (often uncooked), vegetables, and occasionally tropical fruits. Styles of sushi and its presentation vary widely, but the key ingredient is sushi rice, also referred to as shari , or sumeshi . Sushi can be prepared with either brown or white
Indian Breads
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Most flat breads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads,
Need some tips on how to make butter chicken last 24hrs in air travel
Hello all. A friend of mine living in the US is yearning to eat butter chicken from a restaurant in Hyderabad, India and I told him that I'll get it packed and sent with a friend of his who is in town currently. Home to Home it will take about
25 Scrumptious Dishes must try in Pakistan: An insight to Pakistani Cuisine
Pakistani cuisine is delightful, inviting, exquisite and hearty like the Pakistani people. Just the aroma of the cooking will water your mouth. Every region has its own taste with a different weather and scenery. Like the spicy delicious taste with the beautiful lush green fields or the sweet tasty with
I’m having a hard time with fenugreek.
I have Fenugreek powder, and every time I use more than just a tiny pinch it totally overpowers my curry. Should I be using methi leaves instead? The only dish I've had success with using Fenugreek is my Saag Paneer; and even then it was pushing it with the Fenugreek
