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Messages - Zahava

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Trainee Chefs / Beginners Questions / Re: Which Lentils
« on: July 17, 2010, 08:44 PM »
When I make Dhal Tarka I use a mixture of Masoor, Mung and Toor dhal (the same amount of each one), the Masoor and Mung become mushy but the Toor holds it's shape. HTH's.

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Just Joined? Introduce Yourself / Hello
« on: July 17, 2010, 07:56 PM »
Hi, I'm new to the site and I thought I'd introduce myself.  I eat curry nearly everyday I love it so much, I cook the type of curry that would be eaten in the home rather than the restaurant style, my favourite foods are the snack foods like Aloo pakora, dhal pakora and alu tikki.  I would love to be able to cook like the restaurants so this website looks really promising as I haven't had too much luck so far in re creating that style.  I look forward to trying out all the yummy looking recipes.

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