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Kachchi Aqni ki Dum Murgh Biryani August 23rd, 2008 Note - Read the whole post very carefully, Do not be scared by the length of the post. I have tried to explain each and every step briefly and as efficient as possible. Do write to me, if you have any queries. I will be glad to help you out.

As kids my sister and I hated having the traditional sooji upma for breakfast. One day my mom had to report early to work and over there she was served this yummy tomato bath for breakfast. She... This is just a starter. Main course is available at http://www.nela.in/.

Picture Courtesy: Wikipedia Sauces have always played a vital role in my cooking. I always thought making any type of sauce was tedious and time-consuming...But no..They are quick too make..with an aroma that needs to be experienced and has no words to describe.

With the onset of the rainy season all of us would love to have something piping hot in the evenings, especially so demanded by my husband. Hence, I prepared this mutton soup one evening with all... This is just a starter. Main course is available at http://www.nela.in/.

While my son was putting dishes away in the cabinet the other day, he pulled down a plastic container from our dishware cabinet—and a disgusting, despicable, gross, repugnant, nasty, germ-ridden cockroach was crawling on it! Obviously he freaked out. And so did I.

Nothing like inviting people around for soup on a chill Autumnal evening. Knowing that you’ve invited foodies adds a bit of pressure, but I chose soups that had been tried and praised before, so the only pressure was to cook them well: Lamb Shank & Penne Soup, and Spinach & Dahl Soup.

I miss you too! So as to not bore you, I will write several posts on the Syrian experiences! I will keep the first one short because I don't have much time right now! But I will make the others quite elaborate he3 he3.

Three Purple Wildflowers. Almaden Quicksilver Park, California. April 12, 2008. © Copyright G Dan Mitchell - all rights reserved. The wildflower season in the central California coastal hills peaks in early April, so I make an effort to get out to some of the nearby wildflower areas every spring.

The lamb was F-A-N-Tastic! Though i feel the photo doesn’t do the chops justice… *The red part is not blood, it is actually brown after i seared it, not too sure why it end up looking bloody in the photos!* The lamb was succulent, well marinated with the flavor of rosemary..

Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them.