#GA4#week13#TuvarThis dal preparation is done in maharashtrian Brahmin family. Very tasty and healthy recipe.it is spicy, sweet and sour.

#colouryellow Healthy and tasty recipe. We know that dal is very healthy for all of us because it is very rich in protein, so I want to share with you.

#SSMD#restaurantstyle

Katsuo are in season.The flesh of this fish is very soft, so when you prepare it, avoid ragged, sloppy cuts by always keeping the angle of your knife the same.Freshness is vital!Immediately cook any leftovers in another dish.In Step 13, I wrote that you can cut the fish without flipping it over, but if it's too difficult, go ahead and turn the fish over to cut. Don't worry! It takes lots of practice to be able to do anything new. Recipe by Tatakaukokkusan

#reststyleDaal is often translated as ‘lentils’, but actually refers to a split version of a number of lentils, peas, chickpeas and so on. If pulses are split into half they are called daal.A daal is actually a soup made from any of the available split pulses and mostly tempered with different spices. Daal is a great sauce of protein, fiber and iron for vegetarians. It is a part of the staple diet in almost all Indian households. The cooking techniques may differ from region to region.Daal Tadka is a very famous dish in India, found mostly on the menu of a large number of restaurants. The daal is basically well cooked and tempered with whole spices. It is best enjoyed with jeera rice or pulao or some hot plain steamed rice.

Authentic tadka daal #dal

#colouryellow / post-1Dal tadka is a staple food and a very common item in most Indian restaurants though each has it's own version of making it and lentils vary.The most important part of this recipe is the tempering which makes a simple dal unique in it's flavour and aroma of mixed spices is simply irresistible and enjoyed with rice or any Indian flat bread.

#SSMD#restaurantstyle

#SSMD#restaurantstyle

Every household has their own way of prepping squid. I use this method. We eat the legs, liver, and everything; wasting nothing! The eyes are scary, and the ink sac is so black, but just deal with it!Whenever I process squid, I make sure to wash in and around the sink more thoroughly than usual afterwards. If even a little bit of the squid is left, it really smells. For the same reason, I always process squid the day before trash day. If that's not possible, I put all the leftover bits in a plastic bag, seal it tightly and put it in the freezer. I put the bag straight into the trash on trash day. Recipe by Mekamahao

Depending on your definition some call this a chili some a stew either way it’s a tasty dish ( I normally don’t like chuck roast ) we like to serve over rice garnish with green onions cheese etc have fun

Authentic Restaurant style dal fry. Very delicious. #RamadanSpecial