#refer to muskan kashif

My all recipes... #eidkaypakwan.

This luxurious rice dish is packed with the deliciousness of seasonal scallops from Hokkaido. The scallops are added later, so they remain plump and juicy. The aroma of butter and soy sauce is irresistible.Origin of this recipeThis recipe was created in response to a request for a rice dish using seasonal Hokkaido scallops that can be made in a rice cooker. The plump texture and rich flavor of Hokkaido scallops, combined with the buttery taste, make the rice exceptionally delicious. It's also a great dish for entertaining!

#Navratri2019

Family and Famous recipe..quick and easy #mycookbook #youtuber

Learnt from my mom♥️loved by all.hey guys Please subscribe my #youtube blog Tanvi.s 25 yummy food blog. Please help me grow. #be safe #mycookbook

A countertop heatmat, used to sprout seedlings indoors, has the perfect 83F degree temperature and size to ferment rice into sake in winter and consumes barely any electricity. A cold kitchen in winter is ideal to complete the aging and clarifying process of the sake. There are different sake making methods, I use the mid-temperature Sokujo method, with yeast, koji and Shanghai yeastballs (available on line), which takes two weeks.California sushi rice is harvested in October. Winter is the best time to ferment the new crop. Here is how we make sake from the freshest rice crop of the year. The process is more like making beer than wine, but sake is called rice wine, not rice beer, and is pasteurized.

#deepfried

#goldenapron 19#leftover rice

Even without a charcoal grill, you can make yakitori this good at home! This method comes straight from a yakitori chef who shared how to make tender, flavorful chicken using just a frying pan. The chicken stays juicy and tastes great even after it cools. Perfect for a weekend lunch or skewered for a bento box.