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Pottukadalai Sambar
Spicy Brinjal Gravy
Eggless Lamingtons
Mixed Vegetable Kootu
Soya And Tomato Curry
Pottukadalai Sambar

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    Raddish curry/gravy is a healthy vegetarian curry prepared in a traditional sourashtrians way, a common dish in sourastrian lunch. Raddish curry/gravy dish is mildly spiced and rich in nutrition tastes excellent with steamed rice. This raddish curry is available in south Indian hotels run by sourashtrians especially in and around Madurai, Tamil nadu. Try this simple healthy raddish curry recipe and Enjoy Cooking!!!
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    sulochana227 likes this cooking tip

    When you first use a new cooker either boil the milk or prepare some kheer. Doing so, the cooker will not turn black anytime.
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    sulochana227 likes this health tip for Dry Skin

    The almond skin contains fibre, which is good for digestion. This is a misconception that you need to peel almonds before consuming but the fact is that the skin of the almonds contributes to a significant part of the fibre content, a nutrient important for regular bowel movement. The skin also contains anti-oxidants.
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    sulochana227 likes this health tip for Lose Belly Fat

    Latest research has shown that a moderate-fat almond-containing diet results in greater satiety and sustained weight loss as compared to a low fat diet containing the same amount of daily calories.
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    sulochana227 likes this cooking tip

    If you cook Indian food, you are bound to get turmeric stains on your clothes at one time or another. The good news is they're really easy to take out. Wash the stained clothes/kitchen linen immedeately in cool water and soap. Dry in the sun and the stain will fade to a very pale pink. Wash the article again and the stain will be gone!
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    sulochana227 likes this cooking tip

    Don't store potatoes and onions together.
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    shivaniharipersad likes this cooking tip

    Use scissor to chop green chillies and coriander.
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    umacrystal likes this cooking tip

    Add a few drops of salt water to banana chips while frying them as this will make the chips crisper.
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    umacrystal likes this cooking tip

    If you make your own ginger, garlic and fresh chilli pastes at home, ensure a longer life by adding a tablespoon of hot vegetable/ canola/ sunflower cooking oil to them and mixing well. Refrigerate and use as required.
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    umacrystal likes this cooking tip

    If your rice are burned,don't worry just put a slice of bread in the pan for 10 minute,bread will absorb the burned flavour.
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    sakshamrathi00 likes this cooking tip

    When adding flour to any liquid to thicken it, first mix the flour in a little liquid to make a smooth paste and then add it to the rest of the liquid and stir well. This will prevent lumps from forming.
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    This recipe is very close to my heart, for the simple reason, it holds strong memories of my childhood and is the first cake I ever baked. A very simple recipe, that can be tried by anyone who hasn’t baked ever in their life and doesn’t even own an oven.
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    sunil_urwar2002 likes this cooking tip

    add 1-2 spoons of yoghurt in the curry and cook until whiteness of the yoghurt is disappeared or eat curry with yoghurt/raita or add boiled, peeled and mashed potato in curry. it also maked gravy thick or add a dough ball in curry and cook until it hardens,. take it out from curry
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    I am fantasized by the name Hong Kong Fried Rice and hence tried it in my kitchen . It was something like fried rice but the addition of cashews and dried red chilly made it more delicious. So let’s start the recipe .Yum
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    madhuchopra5 likes this cooking tip

    Wipe the blades of greasy knives with a peeled lemon. Then wash under running water. The greasiness will disappear.
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    madhuchopra5 likes this cooking tip

    Yoghurt: is a good source of calcium, it also contains probiotics which are beneficial to the gastrointestinal tract.
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    madhuchopra5 likes this cooking tip

    To prevent formation of ice, rub table salt to the insides of your freeze.
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    Ever since I saw this recipe on Aara's space, I wanted to give it a try. The reason being I'm always confident that any form of rice preparation will come out perfect and will be finished off. Last Sunday, I had prepared masaledar fish curry, roti and plain rice would have gone very well with it. But for some reason, I couldn't hold back myself preparing this pulao. Yes, I call it pulao and not biryani because it cannot be had plain, some side dish is a must to go along with it. Though it is an outcome of an inspiration from a guest post on her blog, I did not follow the recipe, instead made it in my usual way of preparing biryani. Do scroll down to check this tempting dish...
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    his is a dry curry and the only variation that I did was to add some fennel seeds during the seasoning.A simple and satisfying dish when combined with rice and simple gravies like dhal or rasam. The original recipe is from the same "Kongunadu Kuzumbu Page" like my previous recipe. Surprisingly the kids also liked this dish even though it was a little spicy for their tastes.
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