Origin Maritime Donair Sauce

This sauce hails from Halifax, Nova Scotia, where the donair itself was adapted in the 1970s from the Turkish döner kebab. The sweet garlic sauce sets it apart from Mediterranean versions, becoming a beloved regional specialty across Canada’s Maritime provinces.

What I Love About This Recipe

It uses just a few pantry ingredients and comes together in minutes. The combination of creamy condensed milk, vinegar, and garlic powder creates a unique flavor you can’t get anywhere else.

Also Read : Chocolate Éclair Dessert

Maritime Donair Sauce

Recipe by RecipeWikkiCourse: Sauce, Condiment, DipCuisine: Canadian (East Coast), Nova ScotianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

120

kcal

A sweet and tangy garlic sauce that’s a signature of East Coast Canada, Maritime Donair Sauce is made with sweetened condensed milk, vinegar, and garlic powder—perfect for drizzling over donairs, dipping, or using as a spread.

Ingredients

• 1 (14 oz) can sweetened condensed milk

• ¼ cup white vinegar

• ½ teaspoon garlic powder

Directions

• In a medium bowl, pour in sweetened condensed milk.
• Sprinkle garlic powder evenly over the top.
• Slowly whisk in white vinegar. The mixture will start to thicken.
• Continue whisking until smooth and creamy.
• Cover and refrigerate at least 1 hour to allow flavors to develop.
• Serve chilled as a dipping sauce or drizzle.

Notes

• The sauce will thicken further as it chills.
• Keeps in the refrigerator up to 2 weeks in a sealed container.
• Stir before serving if it separates slightly.The sauce will thicken further as it chills.

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Origin Carrot Halwa

Carrot Halwa, also known as Gajar Ka Halwa, is a beloved sweet from North India, often enjoyed during festivals and special celebrations.

Why You’ll Love This Recipe

It’s creamy, naturally sweet, and full of the warm flavors of cardamom and caramelized carrots. Plus, it’s easy to make and always a crowd-pleaser!

Also Read : Moroccan Spicy-Sweet Tofu With Couscous

Carrot Halwa

Recipe by RecipeWikki

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

230

kcal

Ingredients

• 4 cups grated carrots (about 6-7 medium carrots)

• 3 cups full-fat milk

• ¾ cup sugar (adjust to taste)

• 4 tbsp ghee (clarified butter)

• 6-8 green cardamom pods or 1 tsp ground cardamom

• 10-12 cashews and almonds, chopped (optional)

Directions

• Cook carrots: In a heavy-bottom pan, add grated carrots and milk. Cook on medium heat, stirring occasionally, until the milk reduces and the carrots are soft (about 30-40 minutes).
• Add sugar and cardamom: Stir in sugar and ground cardamom. Continue cooking until the mixture thickens.
• Add ghee: Mix in ghee and cook for another 5-7 minutes, stirring frequently, until the halwa starts to leave the sides of the pan and looks glossy.
• Toast nuts: In a small pan, lightly toast cashews, almonds, and raisins in a little ghee until golden.
• Garnish and serve: Pour toasted nuts and raisins over the halwa. Serve warm or at room temperature.

Notes

• For a richer halwa, you can use condensed milk instead of regular milk (reduce sugar accordingly).
• You can also add a splash of saffron soaked in warm milk for extra aroma and color.
• Store leftovers in the fridge and reheat gently before serving.

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Origin World’s Best Potato Salad

Potato salad is a beloved dish in many cultures, especially popular in American cookouts. This version takes inspiration from traditional recipes, elevated with fresh herbs and a flavorful dressing.

What I Love About This Recipe

The creamy yet tangy dressing pairs perfectly with tender potatoes and crisp celery. It’s easy to make ahead and gets better as the flavors meld.

Alos Read : Hot Muffuletta Dip

World’s Best Potato Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 3 pounds Yukon Gold or red potatoes, peeled and cut into chunks

• 1 cup mayonnaise

• 2 tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar

• 1 teaspoon sugar

• Salt and freshly ground black pepper, to taste

• 3 celery stalks, finely chopped

• 1 small red onion, finely chopped

• 3 hard-boiled eggs, chopped (optional)

• 2 tablespoons fresh dill or parsley, chopped

Directions

• Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until potatoes are tender but firm, about 10–12 minutes. Drain and cool slightly.
• In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
• Add the warm potatoes, celery, red onion, and chopped eggs (if using) to the dressing. Gently toss to coat.
• Sprinkle fresh dill or parsley and mix lightly.
• Chill in the refrigerator for at least 1 hour before serving to allow flavors to develop

Notes

• Use waxy potatoes like Yukon Gold or red potatoes for best texture.
• Adjust the amount of mustard and vinegar for your preferred tanginess.
• Add crispy bacon bits for extra flavor.

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Origin Belizean Chicken Stew

Belizean Chicken Stew has deep Creole influences and is a popular dish throughout Belize. The combination of simple ingredients like recado (annatto paste), garlic, and spices creates a rich and comforting meal that is enjoyed across the country. It is commonly paired with coconut rice and fried plantains for an authentic experience.

What I Love About This Recipe

This dish is packed with bold flavors, yet it’s surprisingly easy to make. The slow-cooked chicken becomes incredibly tender, absorbing all the delicious spices. The sauce is rich and thick, perfect for spooning over rice. Plus, it’s a one-pot meal, making cleanup a breeze. I love how versatile this dish is—you can tweak the seasonings to your preference and even cook it in a slow extra convenience.

Also Read : Lazy French Onion Soup

Belizean Chicken Stew

Recipe by RecipeWikki

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

237

kcal

Ingredients

• 1 whole chicken, cut into pieces

• 2 tablespoons recado (annatto paste)

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon dried thyme

• 1 teaspoon garlic powder

• ½ teaspoon cumin

• 2 tablespoons vegetable oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 bell pepper, chopped

• 2 tomatoes, chopped

• 2 cups chicken broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon vinegar

• 1 bay leaf

Directions

• In a large bowl, season the chicken with recado, salt, black pepper, thyme, garlic powder, and cumin. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
• Heat oil in a large pot over medium heat. Add the chicken pieces and brown them on both sides (about 3-4 minutes per side). Remove and set aside.
• In the same pot, sauté the onions, garlic, and bell pepper until softened. Add the chopped tomatoes and cook until they break down.
• Return the chicken to the pot and pour in the chicken broth. Add Worcestershire sauce, vinegar, and a bay leaf. Stir to combine.
• Cover and let simmer for about 35-40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
• Adjust seasoning as needed and remove the bay leaf before serving.

Notes

• Recado (annatto paste) gives this dish its signature flavor and color, but if unavailable, you can substitute with paprika mixed with a bit of garlic and cumin.

The post Belizean Chicken Stew appeared first on RecipeWikki.

Origin Aloo Puri

Aloo Puri is deeply rooted in North Indian cuisine, especially in states like Punjab, Uttar Pradesh, and Delhi. It is commonly prepared in temples as prasad and during celebrations. The dish pairs perfectly with pickles, curd, or even a side of sweet halwa.

What I Love About This Recipe

Aloo Puri is the perfect comfort food—crispy puris with soft, spiced potatoes make for a heavenly combination. The contrast between the fluffy potatoes and the crunchy puris is truly satisfying. I love how simple yet flavorful the masala is, and the puris stay crisp for a long time. Plus, it’s a nostalgic dish that reminds me of family breakfasts and festive meals.

Also Read : Honey Garlic Pork Tenderloin

Puris with Potato Masala (Aloo Puri)

Recipe by RecipeWikkiCourse: Holi Recipe

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

400

kcal

Ingredients

• 2 cups whole wheat flour

• ½ teaspoon salt

• ½ teaspoon carom seeds (ajwain)

• ¾ cup water (adjust as needed)

• 1 teaspoon oil (for dough)

• Oil for deep frying

• 3 medium potatoes, boiled and mashed

• 1 tablespoon oil or ghee

• ½ teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1 green chili, chopped

• 1 teaspoon ginger, grated

• 1 medium onion, chopped

• 1 medium tomato, chopped

• ½ teaspoon turmeric powder

• 1 teaspoon coriander powder

• ½ teaspoon red chili powder

• ½ teaspoon garam masala

• Salt to taste

• ½ cup water (adjust for gravy consistency)

• Fresh coriander leaves for garnish

Directions

• In a large bowl, mix whole wheat flour, salt, and carom seeds.
• Add a teaspoon of oil and gradually add water while kneading into a firm dough.
• Cover and let the dough rest for 15-20 minutes.
• Heat oil in a deep pan for frying.
• Divide the dough into small balls and roll each into a small, round puri.
• Carefully slide each puri into the hot oil and press gently to puff up.
• Fry until golden brown, then remove and drain on paper towels.
• Heat oil in a pan, add mustard seeds and cumin seeds, and let them splutter.
• Add chopped green chili, ginger, and onions, and sauté until onions turn translucent.
• Stir in chopped tomatoes and cook until soft.
• Add turmeric, coriander powder, red chili powder, and salt.
• Mix in mashed potatoes and add water for desired consistency.
• Simmer for 5 minutes, then add garam masala and fresh coriander leaves.
• Serve hot puris with potato masala and a side of pickles or curd.

Notes

• The puri dough should be firm for best results; a soft dough will absorb more oil.
• You can add a pinch of asafoetida (hing) to the masala for enhanced flavor.
• If you like a thicker gravy, reduce the water in the masala.
• For crispier puris, roll them evenly and fry in hot oil.

The post Puris with Potato Masala (Aloo Puri) appeared first on RecipeWikki.

Origin Mathri (Spiced Indian Crackers)

Mathri originates from Rajasthan and Punjab, where it has been a staple tea-time snack for generations. It was originally made as a travel-friendly food, as its long shelf life made it ideal for long journeys. Over time, different regions have introduced variations, including masala mathri, methi (fenugreek) mathri, and even baked versions for a healthier alternative.

What I Love About This Recipe

Mathri is the perfect balance of crispiness and spice, making it a delightful accompaniment to masala chai. I love how versatile it is—you can adjust the seasoning, add different herbs, or even make a healthier baked version. The flaky texture and the slight tang from ajwain and black pepper make every bite flavorful. Plus, it stays fresh for weeks, making it an ideal homemade snack for festive occasions or everyday munching.

Also Read : Instant Pot Roast with Potatoes and Carrots

Mathri (Spiced Indian Crackers)

Recipe by RecipeWikkiCourse: Holi Recipe

Servings

6

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

80

kcal

Ingredients

• 2 cups all-purpose flour (maida)

• ¼ cup semolina (sooji) (for extra crunch)

• ½ teaspoon carom seeds (ajwain)

• ½ teaspoon black pepper, crushed

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon turmeric powder (optional, for color)

• ¼ teaspoon red chili powder (optional, for spice)

• 4 tablespoons ghee or oil (for flakiness)

• ½ cup water (adjust as needed)

• Oil (for deep frying)

Directions

• In a large mixing bowl, combine all-purpose flour, semolina, ajwain, black pepper, salt, turmeric powder, and red chili powder.
• Add ghee or oil and mix with your fingertips until the mixture resembles breadcrumbs.
• Gradually add water, kneading into a stiff dough. Cover and let it rest for 30 minutes.
• Divide the dough into small portions and roll each into a thick disc (around 2-3 inches in diameter).
• Prick the discs with a fork to prevent puffing while frying.
• Heat oil in a deep pan over low-medium heat.
• Fry the mathris in batches, flipping occasionally, until they turn golden brown and crispy.
• Remove and drain on paper towels.
• Let the mathris cool completely before storing in an airtight container.

Notes

• Using ghee enhances the flakiness; don’t reduce the fat content too much.

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Origin Dahi Bhalla

Dahi Bhalla has its roots in North India, particularly in Delhi and Punjab, where it is a beloved street food and festive dish. Traditionally, the lentil dumplings are deep-fried and then soaked in water before being layered with spiced yogurt and chutneys. Over time, variations have emerged, including additions like pomegranate seeds and sev.

What I Love About This Recipe

The combination of soft lentil dumplings with chilled yogurt makes this dish incredibly refreshing. The sweet and tangy tamarind chutney, along with spicy green chutney, adds layers of flavor. I love how the dumplings absorb the yogurt, becoming melt-in-the-mouth soft. It’s a dish that’s perfect for festive gatherings, offering a balance of textures and flavors in every bite. Plus, it’s a great make-ahead recipe!

Also Read : Chef John’s Roman-Style Chicken

Lentil Dumplings in Yogurt (Dahi Bhalla)

Recipe by RecipeWikki

Servings

2

servings

Prep time

40

minutes

Cooking time

20

minutes

Calories

250

kcal

Ingredients

• 1 cup urad dal (split black gram), soaked for 6-8 hours

• ¼ cup moong dal (optional, for extra softness)

• 1 teaspoon ginger, grated

• 1 green chili, finely chopped

• ½ teaspoon cumin seeds

• Salt to taste

• Oil (for deep frying)

• 2 cups thick yogurt, whisked

• ½ teaspoon roasted cumin powder

• ½ teaspoon chaat masala

• Salt to taste

• 1 teaspoon sugar (optional, for mild sweetness)

• ½ cup tamarind chutney

• ½ cup green chutney

• ½ teaspoon red chili powder

• ½ teaspoon black salt

• ¼ cup pomegranate seeds (optional)

• 2 tablespoons sev (optional, for crunch)

• Fresh coriander leaves, chopped

Directions

• Drain the soaked urad dal and moong dal, then grind into a smooth paste using minimal water.
• Add ginger, green chili, cumin seeds, and salt. Mix well.
• Whisk the batter until light and fluffy (this helps make the dumplings airy).
• Heat oil in a deep pan over medium heat.
• Wet your hands and drop spoonfuls of batter into the hot oil.
• Fry until golden brown, turning occasionally for even cooking.
• Remove and drain excess oil on paper towels.
• Soak the fried bhallas in warm water for 15-20 minutes until they soften.
• Gently squeeze out excess water without breaking them.
• Whisk the yogurt until smooth and add roasted cumin powder, chaat masala, salt, and sugar.
• Place the squeezed bhallas in a serving dish and pour the seasoned yogurt over them.
• Drizzle tamarind and green chutney over the yogurt.
• Sprinkle red chili powder, black salt, and more roasted cumin powder.
• Garnish with pomegranate seeds, sev, and fresh coriander leaves.
• Serve chilled and enjoy!

Notes

• Whisking the lentil batter is key to making soft and fluffy bhallas.
• Always soak the fried dumplings before adding them to yogurt to achieve the right texture.
• The yogurt should be thick but pourable—adjust with a little water if needed.
• Make-ahead tip: Fry and store bhallas in an airtight container; soak and assemble before serving

The post Lentil Dumplings in Yogurt (Dahi Bhalla) appeared first on RecipeWikki.

Origin Malpua Recipe (Holi Homemade Sweet)

Malpua is one of India’s oldest sweets, believed to have originated in Odisha and Bihar. It is often offered as prasad in Jagannath Puri temple and holds cultural significance in various Indian states. The recipe has evolved over time, with different regions adding unique ingredients like coconut, banana, or khoya.

What I Love About This Recipe

Malpua is a nostalgic dish that brings back childhood memories of festive celebrations. The crispy yet soft texture, combined with aromatic flavors of fennel and cardamom, makes it absolutely irresistible. I love how versatile this dish is—you can make it with or without khoya, fry it in ghee for extra richness, or even add saffron for a royal touch. Pairing it with chilled rabri makes it even more divine. It’s easy to make at home with simple ingredients and doesn’t require any special equipment.

Also Read: Slow Cooker Chicken Enchilada Casserole

Malpua Recipe (Holi Homemade Sweet)

Recipe by RecipeWikki

Servings

3

servings

Prep time

35

minutes

Cooking time

25

minutes

Calories

682

kcal

Ingredients

• 1 cup sugar

• ½ cup water

• ¼ teaspoon cardamom powder

• A few saffron strands (optional)

• 1 teaspoon rose water (optional)

• 1 cup all-purpose flour (maida)

• ¼ cup semolina (sooji)

• ½ cup khoya (optional, for richness)

• ½ teaspoon fennel seeds (saunf), crushed

• ½ teaspoon cardamom powder

• 1 cup milk (adjust as needed for consistency)

• 2 tablespoons sugar

• 1 teaspoon baking powder

• Ghee or oil (for frying)

Directions

• In a mixing bowl, add all-purpose flour, semolina, khoya (if using), crushed fennel seeds, cardamom powder, and sugar.
• Gradually pour in the milk, whisking continuously to avoid lumps.
• Mix until you get a smooth, thick batter (similar to pancake batter). Adjust the milk quantity if needed.
• Add baking powder and mix well. Cover the bowl and let the batter rest for at least 30 minutes.
• In a saucepan, add sugar and water. Heat over medium flame and stir until the sugar dissolves completely.
• Let the syrup simmer for 5-6 minutes until it reaches a slightly sticky consistency (one-string consistency).
• Add cardamom powder, saffron strands, and rose water. Mix well and keep the syrup warm.
• Heat ghee or oil in a shallow pan over medium-low heat.
• Once the ghee is hot, pour a small ladleful of batter into the pan.
• Let it spread naturally to form a small pancake shape.
• Cook on medium-low heat until the edges turn golden brown.
• Flip and fry the other side until evenly cooked.
• Remove using a slotted spoon and drain excess ghee.
• While the Malpua is still warm, dip it into the prepared sugar syrup for 1-2 minutes.
• Ensure both sides are well coated with the syrup.
• Remove and place on a serving plate.
• Garnish with chopped nuts like almonds and pistachios.
• Serve warm as is or with chilled rabri for a richer experience.

Notes

• The batter consistency is crucial—too thick will result in dense Malpuas, while too thin will make them overly crispy.
• Fry on medium-low heat for even cooking and a perfect golden-brown color.
• Sugar syrup should be warm but not too thick; it should lightly coat the Malpuas.
• Freshly made Malpuas taste the best, as they tend to soften over time.

The post Malpua Recipe (Holi Homemade Sweet) appeared first on RecipeWikki.

Origin Thandai Recipe (Traditional Holi Drink)

Thandai has its roots in North India, especially in Uttar Pradesh and Rajasthan, where it has been consumed for centuries during festivals. This traditional drink is often associated with Holi, the festival of colors, and is sometimes infused with bhang (a cannabis preparation) for a celebratory twist. Historically, it was offered to warriors and saints for its cooling and rejuvenating properties. Read more about Holi traditions on India Today.

What I Love About This Recipe

Thandai is a perfect combination of rich flavors and refreshing coolness. I love how the almonds and cashews add a creamy texture, while the fennel and cardamom bring a unique depth of flavor. The saffron and rose water give it a luxurious touch, making it feel festive and special. Plus, it’s a super customizable drink—you can make it dairy-free, add extra sweetness, or even turn it into a delicious Thandai-flavored dessert!

Also Read : Chef John’s Roman-Style Chicken

Thandai Recipe (Traditional Holi Drink)

Recipe by RecipeWikki

Servings

8

servings

Prep time

1

hour 

Cooking time

3

hours 

Calories

260

kcal

Ingredients

• 3 cups full-fat milk (or almond milk for a vegan version)

• ¼ cup almonds

• 2 tablespoons cashews

• 2 tablespoons pistachios

• 2 tablespoons melon seeds (magaz)

• 2 tablespoons poppy seeds (khus khus)

• 2 tablespoons fennel seeds (saunf)

• 1 teaspoon black peppercorns

• 4-5 green cardamom pods

• 8-10 saffron strands

• 3 tablespoons sugar (or honey)

• 1 tablespoon rose water

• 1 teaspoon dried rose petals (optional)

• ½ teaspoon cinnamon powder (optional)

• Chilled milk or ice cubes (for serving)

Directions

• Soak almonds, cashews, pistachios, melon seeds, poppy seeds, fennel seeds, peppercorns, and cardamom pods in water for 4-5 hours or overnight.
• Drain the soaked ingredients and blend them into a smooth paste with a little milk.
• Heat the remaining milk in a saucepan and add saffron strands. Let it simmer for 2-3 minutes.
• Stir in the prepared spice-nut paste, sugar, and cinnamon powder (if using). Mix well.
• Allow the mixture to cool, then strain it using a fine sieve or muslin cloth.
• Add rose water and dried rose petals for extra flavor.
• Chill in the refrigerator for at least 2 hours.
• Serve cold with ice cubes, garnished with chopped nuts and saffron strands.

Notes

• You can make the Thandai paste in advance and store it in the refrigerator for up to a week.
• Adjust sweetness as per taste or use natural sweeteners like jaggery or honey.
• For a richer taste, replace regular milk with condensed milk.

The post Thandai Recipe ( Holi Drink) appeared first on RecipeWikki.

Origin of Murgh Kari

“Murgh” means chicken in Hindi, and “Kari” refers to a spiced gravy-based dish. Indian curries have a deep-rooted history, influenced by regional flavors and cooking techniques. This version of North Indian-style Murgh Kari is known for its fragrant spices, slow-cooked chicken, and creamy texture.

What I Love About This Recipe

This chicken curry is simple yet packed with deep, bold flavors. The slow-cooked chicken absorbs the spiced tomato and onion gravy, creating a rich and creamy texture. Plus, it’s highly customizable—mild or spicy, thick or light—depending on your preference.

Also Read : Honey-Mustard Marinade

Indian Chicken Curry (Murgh Kari)

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

427

kcal

Ingredients

• 1 bay leaf

• 1 tsp cumin seeds

• ½ tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tsp coriander powder

• 1 tsp garam masala

• ½ tsp black pepper

• 1 tsp salt (or to taste)

• ½ tsp kasuri methi (dried fenugreek leaves, optional)

• 1 kg bone-in chicken (or boneless)

• 3 tbsp oil or ghee

• 2 large onions, finely chopped

• 2 tomatoes, pureed

• 1 tbsp ginger-garlic paste

• 2 green chilies, slit

• ½ cup yogurt, whisked

• 1 ½ cups water (adjust for consistency)

• ½ tsp sugar (optional)

• 2 tbsp fresh coriander, chopped (for garnish)

Directions

• In a bowl, mix chicken, yogurt, turmeric, and a pinch of salt.
• Let it marinate for 30 minutes to 1 hour for deeper flavors.
• Heat oil or ghee in a pan.
• Add cumin seeds and bay leaf, letting them splutter.
• Add chopped onions and sauté until golden brown.
• Stir in ginger-garlic paste and green chilies; cook for a minute until fragrant.
• Add pureed tomatoes, salt, and sugar (to balance acidity).
• Cook on medium heat until the oil separates from the mixture.
• Mix in coriander powder, red chili powder, black pepper, and kasuri methi.
• Add the marinated chicken and mix well.
• Cover and cook for 10-15 minutes, stirring occasionally.
• Pour in water, reduce the heat, and simmer for 20 minutes until the chicken is tender.
• Sprinkle garam masala and stir well.
• Garnish with fresh coriander.
• Serve hot with naan, roti, or basmati rice.

Notes

• Bone-in chicken enhances the flavor, but boneless works for quicker cooking.
• Bone-in chicken enhances the flavor, but boneless works for quicker cooking.

The post Indian Chicken Curry (Murgh Kari) appeared first on RecipeWikki.