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Honey Lemon Tea
Spicy Diamond Cuts
Onion Tomato Chutney
Tomato Rice
Kesar Pista Ice Cream
Honey Lemon Tea

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    This is my first bookmarked post. But i did not follow the original recipe completely. For the first time i saw the pistachio cardamom cookies in Ramya's (Hot from my oven) blog...i was totally impressed on the recipe and her picture n as well the presentation.Thank you Ramya for the recipe. I combined her recipe with the almond cookies recipe from allrecipes.com.I daringly tried this and the outcome was so perfect,super n excellent. It tasted like butter biscuits n melts in mouth like butter. My kids liked them a lot n they finish it in 2 days :) They love homemade cookies more than the store bought one.I used raw almonds you can also use the blanched/roasted almonds.I ground the almonds coarsely so its very difficult for me to get shape n hold the dough firmly.But it also very nice to have a crunchy bite of nuts...
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    This is my second post on cookies. After trying nankhatai , i got the confidence of making varieties of cookies.I got this recipe from here..Thanks a lot anu , it tasted very well Smile. We loved it so much. I have done this thrice so far. When i tried this recipe for the first time i dint have butter in hand. So i just replaced the butter with cooking oil doubtfully. But to my surprise ,it tasted great.I started making it with cooking oil every time. I halved the original recipe and tried for the first time , but then i perfected the recipe for smaller quantity.Here i’ve given the recipe for small quantity which yields around 10 biscuits. It gets finish off in no time , try this ..U’ll come to know
    30 likes
  • New Recipe

    Created By: mitrazworld

    A seasonal and traditional Bengali condiment that can be stored for long periods of time. It is an integral part of the quintessential Bengali plate of fried snacks.

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    Kashundi
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    sayamashaikh likes this cooking tip

    Storing flour in an airtight container and refrigerating it doubles their storage time.
    2530 likes
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    I really love the fresh aroma of mint. Research study has said that the aroma itself stimulates the salivary glands, there by increasing digestive enzymes and facilitates the digestion. I bought 2 large bunches of mint leaves from near by Indian grocery store. Two days back I made mint pulao for lunch, I already posted that recipe in my blog. For today breakfast, I made this pudhina coconut chutney for idly. It just tastes yummy with dosa and paniyaram too. Do try this mint chutney with coconut and let me know how it turned out.
    4 likes
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    Average
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    sietske likes this cooking tip

    Always refridgrate maida, wheat flour,chenna to avoid lumps and worms. It wil be fresh for more than three months
    932 likes
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    foramit3005 likes this cooking tip

    Add 5g of dried powdered mint leaves to 1kg of rice. It will keep insects at bay.
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    Good
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    ilahimansha likes this cooking tip

    Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
    1808 likes
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    ramadevir2001 likes this cooking tip

    For rectifying curdled mayonnaise, add a spoonful of boiling water and mix
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    shenazeliyas likes this cooking tip

    Watch from the oven window to conserve energy because the oven temperature drops by 25 degrees every time its door is opened, To clean the oven, apply a paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried food can easily be removed.
    89 likes
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    ramadevir2001 likes this cooking tip

    Never defrost fish, chicken or meat at room temperature the surface temperature rises to a point where bacteria can multiply before the centre is thawed.
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    sanchpre likes this cooking tip

    Overripe tomatoes Dip them in cold water, add some salt and leave overnight. They will be fresh and firm to touch the next day.
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    So what we have here is a big batch of potato scones, kind of like a savory pancake, I suppose. If you’re reading this and you have an Indian food background, you might be relating them to an aloo tikki. Well, it’s not quite like a tikki. It’s not even really close to an aloo parantha. It’s just different. But it’s delicious. Potatoes and cheese, with minimal ingredients, cooked in a pan. That’s it! If you do want to add some Indian flavor, I’d suggest some red chili powder..perhaps some roasted crushed coriander seeds along with fresh cilantro. I wouldn’t add much else of anything! Here’s to potatoes!
    33 likes
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    asmipal likes this cooking tip

    Want to store ginger for more than weeks.. then follow this tip.. Slice the ginger and put in a vessel add water and keep it in refrigerator.. For every two days once change the water alone.. you can see ginger keeping fresh for more than two weeks..
    1561 likes
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    asmipal 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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    asmipal likes this cooking tip

    Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.
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    asmipal likes this cooking tip

    Chewing on "saunf" makes your breath fresh and removes strong odours
    1184 likes
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    I know trying to make your own home made chinese dumplings can get a bit time consuming but they are so cost effective specially when you have dumpling lovers at home and they tend to eat soo many of them! I already have a recipe and video tutorial of chicken dumplings and these are also more or less the same except ive used prawns with a combination of vegetables and shitake mushrooms. I have also shaped them differently tho the cooking technique is the same.
    5 likes
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