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Vegetable Pulao
Vegetable Rava Khichdi
Capsicum Rice
स्पाइसी मशरूम मंचूरियन
चाइनीज डोसा
Vegetable Pulao

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    Hara bhara kabab or the green filled kabab is a vegetarian twist to this ever-loving meaty delicacy, and this recipe uses healthy and fresh spinach, green peas, cilantro all of which imparts a green color to the kabab and filled with mashed potatoes and cottage cheese, make it more appetizing. This is for all those who love kabab but are vegetarian by choice.
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    minaxi9968 likes this health tip for Boils

    Cumin can also be applied topically and is said to be a good salve for boils. Make a black cumin paste by grinding seeds with water and apply to the affected area.
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    Average
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    preethimohan821 likes this cooking tip

    Chop the vegetables only when you are ready to use them. Don't cut them in too advance. It would spoil their food value.
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    I never used to like idli when I was a kid, but now I love it. It is very interesting to see and compare myself when I was a kid and what I am now, I feel it's a huge transformation. I never used to like upma, idli, tindora (Dondakaya), semolina, okra (bendakaya), etc., but now I love them I was wondering how my mother used to bare me and cook a different recipe specially for me when ever she made the above mentioned varieties. Hats off to my mom for her patience. My dad used to take me to the vegetable market every time and I used to choose the vegetables of my choice and would leave the remaining to my fathers wish. I love being father's daughter, and I am still my dad's daughter. Happy Father's day DAD, I love you and miss you so much!
    13 likes
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    Very Good
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    annmorton likes this cooking tip

    To keep salt from becoming lumpy in moist climate, add a dash of rice flour to it. Add a few rice grains in the salt shaker.
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    annmorton likes this cooking tip

    To preserve the colour of turmeric Apply a little ghee to the bottom and sides of the jar before storing.
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    annmorton likes this cooking tip

    Wash the garlic buds before peeling the skin. The skin of the garlic will come off easily and quickly
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    Momo is a type of dumpling that has its origin from regions in and around Nepal, Tibet, Bhutan and other Himalayan states. The dumpling itself is made from simple flour dough while the fillings may vary. I got a taste of these dumplings, for the very first time, when we were in Nepal. Was quite put off by the bland vegetable filling while my hubby was busy gobbling up all the chicken momos! Ever since I have never tried giving it another shot as that taste still lingers in my mind. (An interesting article about momos published by the New York Times recently.)
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    candydeepu likes this cooking tip

    For crisp puris Add a little rice flour to the wheat flour while kneading.
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    Delicious cake
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    wwwarchita likes this cooking tip

    Baking soda is an extremely effective cleaner, though. Use it with vinegar to deodorize drains and clean stovetops and sinks
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    Okay
    good and yummy
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    Good
    its very good and tasty
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    Very Good
    very good THANKS
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    17 likes
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    On this day of Baisakhi i bring you this typical punjabi recipe from the land of Punjab. Actually i got this recipe from a dear friend of mine Shobha Keshwani`s blog. I took a look at it and wanted to make it a little differently… So thanks to Shobha , who is a dear dear friend of mine ( we yet have to meet and give each other a hug) i just tweaked her recipe a teeny weeny bit and made it a little more “internationally”. For her PINDI CHOLA RECIPE click HERE. I served them with a whole wheat baked kulcha which i will also share the recipe.
    11 likes
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    Makki di Roti Sarson da Saag , a punjabi delicacy , a cuisine which is completely absorbed in punjabi tradition. Prepared mainly in winter season in Punjab region of India. Apart from popular Non- vegetarian recipes, the cuisine is a must to try in Punjab, a perfect meal for people who love healthy traditional food. The combination make everyone who try this cuisine in Punjab, to Say Balle Balle ( chanting happily with a sense of satisfaction). Even today when I try this at home it make me remind my childhood days. Its not only a recipe its a bond of love and affection in family which gather everyone on same table with brotherhood. Now one can imagine how important this preparation is. Makki di Roti is a bread made from corn flour, yellow in color, less adhesive strength of roti as compared to made from wheat flour make it difficult to prepare. But the method shown here gives a simplest way to prepare. Sweetness of corn flour with a crispy followed by soft texture make it perfect to try with Sarson Ka Saag. This saag prepared from a combination of Mustard, Spinach and Goose feet (bathua in Hindi) make it delicacy full of array of taste from sweet to slight bitter to spicy yet yummy. Here is perfect recipe to begin with chanting Balle Balle. So let’s start the recipe. Yum.
    23 likes
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    Paratha from Punjabi Cuisine Mooli Paratha/ Radish Paratha.I did not want to prepare this one because of the odor from the vegetable and worried about the taste.I did not even tried before.So hesitation increases before trying this.After seeing the recipe in my cookbook,i want to give try.There they told to saute the radish before stuffing,so that not gives you smell.This paratha is on my to do list and no time in between for doing this one. I search through various sites too for the idea of making this paratha.
    1 likes
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