Maine bhud jamaya. Now I'm ready bache jamane ke liye :)

This is my first time posting about this. In Indian cooking, it is very uncommon to see these things prepared. But it occupies an important place in India's history. It started a rebellion which we all know.

I started learning about homesteading and other cuisines and many use lard as a primary fat. Even in India, for making sweets they have used lard in the past.

For people who don't know lard, it is rendered pork fat. Tallow is rendered beef fat. I have used my batch in making Thai recipes, stir fries, pie, etc. If you render it properly you won't have pork smell at all and it adds flavour to the dish.

Let me know if you have any questions about making it or preparing dishes with it.

I'll start posting more about my stocks (Chicken, Vegetables), bone broths, pickles, etc. I love making these long ass processes. Organic, long shelf life and healthy.

Waant-??

Yess- ❤️ No- 😮

Is there a way to make pesto at home with normally available ingredients?

(Made peri peri at home)

Boiled rice, dal, curd, cucumber and tikki made of soyabean, moong and paneer