Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Are you sure you want to delete this review ?

Miscellaneous Cooking Tips
5
 on 06 Sep 17 10:09 PM


Hello Mam thank you so much for all this wonderful recipes . I have tried so many after reading your tips.they have been so nice. Mam I have a question. That how can we maintain the redness in a cooked vegetables so that I gives a nice red color
Reply
| Hide Replies
Tarla Dalal    Hi Mahi, Thank you for your kind words... The red colour comes by the right red chilli powder or paste...kashmiri red chilli powder what you get gives a nice colour....or paste made from Kashmiri dry red chillies...
Reply
07 Sep 17 08:53 AM