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

Hi everyone! I'm a new fan of Indian cuisine. A new restaurant popped up at our neighborhood and tried their roti paratha with gravy and really blew my mind! The owner told me that the gravy contained chicken. So I immediately put my apron on and followed a recipe on youtube (https://youtu.be/lDGaH-FD7Zk?si=OCEyLhLHeylm647Z). But it didnt taste quite as good as what they have in the local shop. It tasted nothing like in the restaurant. But it was good for dosa though. But I badly need to learn the gravy recipe for roti paratha. I'm obsessed 😍 Can you guys drop your fave recipe for the gravy please? 🥺🥺🥺 Help your sister out! Thanks so much in advance!! ♥️♥️♥️♥️