CBD is a trending topic right now. These days it seems like everyone and their mother is trying cannabidiol, an extract of the cannabis plant. If you’ve heard the reports of miraculous health benefits, you may be wondering how the … Continue reading →
Goans are very familiar with Tandlachi Bhakri(Rice Pancakes) , kinda like Thalipith prepared in Maharashtra. We make them for breakfast which is very nutritious. But do we know the Chemistry behind this dish? How can we make it more nutritious? … Continue reading →
You must have tried dhokla. Kitchen Chemistry behind khaman dokhla is similar to idli. It is made of besan and so is good source of protein. Since dhokla is steamed and not fried, it may be taken by people looking … Continue reading →
Ever wondered how to keep stuffed raw mangoes crisp and fresh for years? There’s kitchen chemistry behind it which you need to read.
Continue reading →Crispy Daal Masala Dosas is one of the healthiest option to traditional rice masala dosas. Very easy to prepare. No soaking is required as we do for rice dosas.
Continue reading →Each Ingredient used in baking cakes has its unique property and use. Lets see what is the importance and role of baking ingredients in our today’s kitchen chemistry.
Continue reading →There are two types of people in the world: a person who loves mayo and a person who hates it. So which are you? Source: Pixabay Mayonnaise is a thick cold condiment that is commonly used as a spread in … Continue reading →
Potato stuffing or masala for dosas is the best part that can be pre-made and used the next day to stuff our crispy dosas. Very easy to make which lifts up the flavors of dosa.
Continue reading →Learn How to make Crispy Porous Dosas(Rice Pancakes) with these few tips and tricks
Continue reading →Everybody knows how to make roti. Goan & Maharashtrian cuisine includes ‘Usali’. Knowing Little chemistry, will make them more nutritious.
Continue reading →
