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GIVING SMOKY FLAVOUR TO A DISH

Updated: Feb 8, 2020

Smoky flavour adds a great aroma to the dishes. It is quite cumbersome if we follow the traditional methods of cooking. A simple tip for achieving this by DRIED RED CHILLIES is being described.

Foods (particularly Punjabi, Hyderabadi and Chinese) taste best when prepared in tandoor or clay oven and are given the smoky flavour from the burning charcoal. Here is a technique imparting similar flavour in a less cumbersome manner.







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colakbamc
colakbamc
09. Feb. 2020

Very interesting, unusual and out of the way recipes which anyone would like to experiment

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