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Do not store potatoes with onions, bananas, or apples, as these release ethylene gas, which accelerates sprouting.
Potatoes get their green colour from chlorophyll, which is not a toxin. However, it also indicates the presence of high amount of glycoalkaloids.
When the potato sprouts are exposed to sunlight, chlorophyll is produced resulting in the green colour.
A video, recently shared by noted food vlogger Anushka Rawat, in which she details the recipe of the popular, instant pickle from Nepali cuisine had gone viral on social media.
Spicy shallots – bird eye chili chutney and a cup of hot black tea are the smashing combination for the dish.
A deep colander is used to peel and mash potatoes in one stretch.
Kara curry is a simple potato dish that is mostly cooked for Namboothiri weddings.
It has very basic ingredients like garlic, onion and powdered spices.
Potatoes are a rich source of carbohydrates, dietary fibre and vitamins C and B 6.
If you shape them in interesting patterns, kids too will surely love it as an evening meal after school.
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