Dahi bread chaat Sev puri chaat Method : Δ

Click on the name of the dish to see the recipe Ajwain parathaDum paneer kali mirchLasooni dal (garlic dal)Curd rice See you all with some interesting recipes coming up next week. Δ

Lemon coconut almond cake This is a cake that is as delightfully easy to make as it is delicious to eat. Just put everything in a bowl and mix! There’s no need to whip softened butter or pull out your electric beater. It’s been likened to the fan favourite orange cake in texture – springy yet with an appealing moistness about it. And the flavour! Adore, adore, adore the coconut lemon combination....

Welcome to GREEK WEEK! Every now and then, I like to do themed menus where I share all the recipes for a feast, and this week it’s all about the bright fresh flavours of the Mediterranean. Think – lemons, oregano, yogurt, lemons and plenty of garlic! Are you ready to see what I’ve got in store for you for Greek Week?? Here you go…. GREEK MENU Greek Chicken – Garlicky lemony oregano flavours infused right through the chicken from a flavour loaded Greek chicken marinade; Greek Salad – the juicy tomatoes, fresh cucumbers, that red wine vinegar dressing and the pops of feta!...

Atta halwa, also known as karah prasad, is made with just three ingredients: wheat flour, sugar, and ghee. I’m also sharing a gluten-free version! How is this easier to make in an instant pot? This type of halwa is much easier to make in an instant pot. Traditionally, you’re supposed to roast flour and ghee together in a pot and then boil sugar in another pot and then combine the two pots together and watch the halwa mixture bubble and splutter and hope you don’t get hurt in the process....

You will be in awe at how incredibly tasty and easy it is to make this chicken saag. It’s a dump and cook recipe – you just put everything into a pot and press start! The fastest way to make the tastiest chicken saag: This chicken saag recipe is unlike any other – there is no need to sauté anything. That’s right. And it tastes absolutely authentic. How’s this possible?...

There’s only so much I can say about jeera rice without boring the heck out of you (and me). So instead, I’m going to share this silly and, well, kind of ridiculous story that I made up about jeera rice. Enjoy 😉 We’re about to enter the set of a cheesy rom-com (romantic comedy). Basmati rice is the star and I’m playing the role of the supportive best friend. Basmati is heartbroken....

This lemon cake is perfect for this time of year! It’s bright and fresh and sweet! And the lemon curd on top (also made in an instant pot) is a must! I have a paleo lemon curd on the blog, but if you’re okay with cane sugar then try my instant pot lemon curd (I have yet to try my instant pot lemon curd with honey or maple syrup, but will update the post when I do!...

Chicken Biryani in Minutes! I have done the impossible. I’ve come up with a biryani recipe that you can prep in minutes. I’m not even going to pretend to be humble here lol, this biryani is incredible and incredibly easy to make. This is a Pour and Cook recipe – meaning, you dump ingredients into your instant pot and cook. Just mix raw chicken, greek yogurt, spices, and a couple of other ingredients in your instant pot....

Find the recipe on page 270 of Dinner. I’m not just doing this to torture you, I promise. This page exists to display the how-to video for this recipe which I exclusively created for my debut cookbook, Dinner. Every recipe in the cookbook has a tutorial video. To watch it, you simply scan the QR code with your phone or tablet and it will take you straight to the recipe video like the one shown above!...

What is Kerala Fish Curry? I learned how to make this fish stew from my mom-in-law, a marvelous cook who makes incredible Keralite food. I’m always amazed by the flavors in this type of food – it’s so different from the North Indian food I grew up eating (e.g., butter chicken, shami kebab, sarson ka saag). Just goes to show, “Indian food” is far more diverse than most realize. If you’re familiar with this Keralite dish, you may notice that this recipe is very similar to a dish known as meen moilee (pronounced “Molly”), the main difference being that for this dish, we’re cooking the fish in the stew, whereas with meen moilee, the fish is first shallow fried and then put into the stew....

Make it into equal sized balls . Flatten this into tikkis. Cook in a tawa and add little oil to each tikkis. Cook in medium flame on both sides till both sides become golden brown. Kuthiravali tikki is ready to serve. I served with green chutney. These tikkis were very delicious and quite healthy tea times snack too. Notes: Bajra roti Thinai salad Samai upma Barnyard millet | kuthiraivali 1/2 cup Carrot 1 Green Peas 1/4 cup Red chili powder 1/2 tsp Cumin powder 1/4 tsp Chaat masala 1/4 tsp Garam masala 2 pinches Coriander leaves few Salt as needed Oil 2 tblsp Δ

Soak the rice in water for 15 minutes. Cook the rice with 3/4 cup of water by adding salt and few drops of oil . Cook in a low flame.You can cook this in an open pan itself. Once the rice becomes soft and the water dries up switch off the flame and spread the rice on a plate. Cook in a low flame till the tomatoes become mushy. Add in the garam masala in the last....

Is it just me who always has leftover pasta? It seems impossible to make just enough. I seem to be able to manage it with many other things. But I always make too much pasta! I once read an article about how everything tastes better when it’s eaten the next day. There was all this science behind the logic. I have to say, I don’t care what the science is, there are some things that simply do not taste as good the next day....

“I can’t THINK!!” I wailed dramatically, as I ran back and forth between the table of fresh produce and the pantry, trying to decide what to make for the Huon Salmon Mystery Box Cook-Off. “I can’t perform under pressure!!!” So, it seems my recent trip to Tasmania to spend a weekend with the wonderful folk of Huon Salmon was an eye opener not just about salmon farming in Australia, but also myself....

Usually, we make vada by soaking or grinding dals. This Maddur vada is an instant vada without any soaking or grinding. This is a crispy vada recipe and a perfect tea-time snack. This vada is made using rice flour, semolina, and little plain flour along with some chilis and onions. This specialty of this vada is, this Maddur vada need not be served hot. You can make it in the morning and serve guests in the evening too....

I must warn you. These homemade masala cashews are so addictive, you won’t be able to stop eating them. They’re dangerously delicious, sure to be a smash hit, and worst (best?) of all, they’re so easy to make. I’m not the type to munch on nuts and yet, I refuse to make these spiced cashews unless we have company. Because otherwise, I’ll somehow eat an entire pound of cashews. By myself....

Sambar vadai Thayir vadai Rasa vadai I blog @ Manidipa’s Kitchen https://recipe-excavator.blogspot.com Thank u..Pls upload thir vadas receipe for me….:-) -DeepthiSachin Next Im gonna try your boondhi Laddu recipe..Await update… Keep up the good work. Δ

Mexican Corn Salad This recipe generated a tizzy of excitement among my group of friends when I first started making it a few years back! Something a little different to the usual steamed-butter-slathered corn on the cob (and there is nothing wrong with that!!), it’s bright and colourful, and it’s a brilliant dish for sharing. Mexican Corn Salad is essentially the giant salad form of Esquites which is a popular Mexican Street corn that is sold in cups by street vendors....

Idli Batter 1/2 cup Carrot 1 small Capsicum (bell pepper) little Sesame oil 2 tblsp Mustard seeds 1/4 tsp Salt a pinch Onion 1 (optional) Red chili powder 1 tsp In a wide bowl add the batter. Add grated carrot, chopped capsicum(i used red and green color), red chili powder, salt . In little oil temper with mustard seeds and add it to the batter. Add the sesame oil to the batter and mix well....