Cook, uncovered, until water evaporates, about 15 minutes. Stir in salt, honey and ¼ cup Marsala. Add 3 tablespoons water. As liquid evaporates, add 2 tablespoons Marsala, and continue cooking ...

Mix the Ingredients: In a large bowl, combine the sliced onions, green chillies, ginger, coriander, red chilli powder, garam ...

This Easy and Creamy Slow Cooker Chicken Marsala is a flavorful, no-fuss dinner. It’s made with a creamy mushroom sauce with ...

Add 50 ml lukewarm mustard oil to the mixture. Mix well. Stuff each red chilly, via the slit, with enough pickle masala, so it's tightly stuffed. Fill the stuffed red chillies into a large glass jar.

Just rub in the achaar masala and your parantha mixture is ready to be cooked and relished! Irresistibly tasty and great to prepare for your next meal with family. No extra salt to be added as the ...