Welcome to fullmeals! a place to explore the fun of cooking delicious Indian foods.

Stuffed Green Chilies
Paal Kozhukattai
Karamani Sweet Sundal
Purple Cabbage And Gree
Paruppu Idiyappam
Stuffed Green Chilies

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    deepsonudj likes this health tip for Headaches

    To treat eye irritations, and headache eat raw onion with food.
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    deepsonudj likes this cooking tip

    Cook loads of dal in the pressure cooker, cool, and freeze in separate batches or containers. If you're short on time and want to do a quick dal tadka, just do the tadka, fry the onions or whatever else you use, and add the pre-cooked dal
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    deepsonudj likes this cooking tip

    To remove rust from a surface, sprinkle the area generously with salt and then squeeze fresh lemon juice over it.
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    Today I post Sheer Khurma on the very special day of Ramadan which is very popular and authentic recipe from Mughal cuisines. For this recipe, you have to cook fried vermicelli in milk with lots of dry nuts, cardamom and saffron. It’s a royal treat for the celebration of Eid, Ramadan.
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    I wanted to start my blog with a big punch, rather a sweet punch to kick off my blogging. Since this is like my all time favorite dessert. This is one of the melt-in-the-mouth dessert that we used to crave for at home. Back in India I used to make this in a pressure cooker but I have recently tried this in a oven and turned out just right. I you looking to impress guests/ our loved one, this is a go-to dessert to do. You could do it the previous day and let it sit in the refrigerator for a chill treat! I hope you enjoy this as much a I do…
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    neelofarvazir likes this cooking tip

    Rinse uncooked rice in a sieve under a cold running tap before cooking; this removes excess starch
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    neelofarvazir likes this health tip for Hair Care

    In fact, a nutritious diet consisting of almonds has been shown to be beneficial in combating lifestyle diseases such as cardiovascular disease and obesity. The common belief that almonds cause body heat has not been verified scientifically.
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    neelofarvazir likes this cooking tip

    When beating eggs separately for a recipe, beat whites first and add a little to yolks before beating them. Yolks thicken quicker and will not stick to dish as they do when beaten alone
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    neelofarvazir likes this cooking tip

    Sometimes cooking requires a lot of pre-preparation. Make masalas ahead of the time. Stock the masala in the freezer till not required for cooking. This method will save a lot of time
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    neelofarvazir likes this cooking tip

    To keep Mirchi powder (chilli powder) fresh for long add some asafoetida powder to them.
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    neelofarvazir likes this cooking tip

    To get flavour of methi in gravy, take a small ball of dough and roll on methi seeds. Fry this in plain oil. Remove when it browns. Throw away the methi ball and use the oil.
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    neelofarvazir likes this cooking tip

    Place a quarter of an apple in a tight container with sugar that has become hard. It will soften the hardest lumps.
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    neelofarvazir likes this cooking tip

    Used milk glasses should be rinsed with cold water instead of hot water before washing, as hot water cooks the milk and makes them harder to clean.
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    Good
    Nice recipe.. Tried it and has come out good
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    runakohli86 likes this cooking tip

    While manually powdering items such as spices or jaggery using a hammer, contain the item in a plastic cover or sheet instead of paper. This will avoid the problem of sticking of the item with the paper and also help in faster powdering of the substance.
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    piupriya1113 likes this cooking tip

    Oregano is a staple for Italian foods. On its own, it has a very strong taste, but is a perfect compliment to soups, stews, fish, pork and vegetables.
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    There is a long history of biryani. And am not gonna talk about that really, you can just Google it ;) Biryani has always been my favourite. The recipe and preparation of biryani differs from state to state, region to region, differing widely in taste and the manner in which they are served. There is Hyderabadi Biryani, Malabar Biryani from Kerala, Lucknow Dum Biryani, Sindhi Biryani, Dindigul Biryani, Bombay Biryani etc etc…..Each has its unique flavour and taste. I am little too embarrassed to say this ;) My dad has a lot of Muslim friends and I love going to their family weddings with my dad “only” for the Wedding Biryani that they serve. I hope none of my dad’s friends read my blog post :p So anyway coming back to biryani…I was born and bought up in Chennai and I grew up eating this style of biryani, “The Bhai Biryani”. The taste, aroma and texture is absolutely fantastic. I have been hunting for an authentic recipe of this Bhai Biryani for a long time. After browsing lot of recipes and gathering lot of tips from our Muslim friends, I was determined to try it out. After making small adjustments to my mom’s original biryani recipe and method, we decided to cook it this weekend. And the verdict? Aromatic and flavourful. BUT the biryani cooked by the cooks over wood fire and charcoal is unbeatable. So this is how its done in our hometown and to me its the best :)
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    Learn how to make Punjabi style simple chicken curry with onions, tomato, ginger, garlic, red chillies, cumin, coriander, garam masala and boneless chicken pieces.
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    Very Good
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