This is a no-onion no garlic version of lemon coriander soup. Check out the ‘notes section’ to see the variations. This is also a zero-oil recipe, we are not adding any oil to this recipe. So if you are a weight watcher, then you can try out this recipe. Check out our other interesting soup recipes Carrot pumpkin soup, Hot and Sour veg soup and Sweet corn soup Wash the coriander leaves and chop them roughly....

Cowboy Rice Salad The words “rice” and “salad” do not come naturally for people of Asian background. Rice is to Asians what bread is to Western countries. Growing up, we rarely had bread. In fact, when I visit relatives in Japan, the only reason they would buy bread is for us, thinking that we’ve been so westernised that we must have our bread fix, that rice is not enough! For clarity, that’s not true....

What I love about curry leaves is that they have such a distinct flavor. I use curry leaves all the time, especially when I cook Keralite food. I figured it was time for me to experiment with adding these leaves to an adult beverage. I came up with this simple cocktail recipe and both Roby and I loved it. I’m not sure Roby and I have ever agreed on a drink....

METHOD: Wash the curry leaves and pat dry them using a kitchen towel. Spread this for some time. In a pan add the urad dal and red chilli till golden brown and keep it aside. In the same pan add oil and add the tamarind and asafoetida saute for 2-3 minutes in a low flame. Keep it aside. Now add the curry leaves and saute for a minute. The curry leaves will slightly shrink....

I have been posting diwali recipes in Jeyashri’s kitchen every year for the past 11 years. We have a wonderful collection of diwali sweets recipes ranging from ladoos, gulab jamuns, burfis, mysore pak, pedas, halwa recipes, and many more recipes. Diwali | Deepavali is one of the most popular and widely celebrated festival of India. It is called festival of lights. The festival symbolizes the victory of good over evil....

🇫🇷Welcome back to French Bistro Week!🇫🇷 From time to time, I like to dedicate a week of recipes to a theme. This week, it’s French Bistro Week!! Following Monday’s French Goat’s Cheese Salad starter, I present today’s Duck Confit as the scrumptious main. As for Friday? Lemon Tart – the perfect French dessert ending to this menu! We’ll round out the week with an incredible French dessert, of course!! Duck Confit Called Confit de Canard in French, Duck Confit is an elegant and classic French bistro dish....

I received an email from a reader asking me to share my chicken noodle soup. It might be in the middle of summer here in Sydney but the weather is swinging from heat waves to winter-like from day to day, so it was certainly no hardship to move from the barbecued Miso Marinated Side of Salmon I shared last Friday to this soup! OK, maybe “winter-like” is a slight exaggeration....

What is Egg Bhurji? Egg bhurji is essentially Indian scrambled eggs. Think: scrambled eggs with caramelized onions, sweet red bell pepper, spicy green serrano pepper, and a few spices. This humble egg dish is one that’s eaten in many Indian homes. It’s quick and easy and so, so tasty. You can serve it with roti or paratha (if you’re gluten-free, then try it with my 3-ingredient paleo naan). My toddler Tony likes this egg scramble too – I couldn’t resist sharing these pictures of him “helping” me take blog photos....

Onion 1 Garlic 4 pods Olive oil 2 tblsp Tomato puree 1/4 cup Red chili powder 1-2 tsp Oregano 1/2 tsp Mixed herbs 1/2 tsp Cumin seeds 1/2 tsp Salt to taste Pepper 1 tsp Brown sugar or white sugar 1 tsp Plain flour 1 tsp Lemon juice few drops Chop the onions roughly. In a pan add 1 tblsp of oil and cook the onions and the garlic pods till it becomes nice golden brown....

What you have to do is: Why not for Indians 🙁 Feeling Sad Δ

Kiwi 1/2 Strawberry 3-4 Blueberry a handful For the orange juice Orange 1 big Sugar 2 tsp Water 1/2 cup Store bought orange juice or any fruit juice can be used. Squeeze out the juice from the orange. In a mixer beat this along with water and sugar. THE POPSICLE: Cut the fruits in small pieces. In a popsicle mold put your fruits. Now pour the orange juice into the mold....

Forget mincing fresh garlic every time you make a dish, just whip out some garlic paste! What is Garlic Paste? Garlic paste is just pureed garlic cloves with a bit of oil that you can keep in the fridge or freezer and use as needed. It’s a “trick” that makes it so much easier to cook Indian food daily. Indian cooking has a reputation for being time-consuming, but thankfully there are a few tips that have been passed down through the generations to help save time....

Maida | all purpose flour 1/2 cup Sooji | rava 1 tblsp Hot oil 2 tsp Melted ghee 1 tsp Sugar * 1/3 cup Salt a pinch Baking soda a pinch Water to knead the dough Oil for deep frying * I used raw sugar, you can use jaggery or white sugar too. Method: In a wide bowl, add the flour, sooji, salt, baking soda, hot oil and ghee. Mix it well....

We usually make green chutney using coriander leaves and mint leaves as the main ingredients. We also few spoons of yogurt to give a tanginess to the green chutney. I have seen this recipe in a TV show many years back. Also, I have tried that time also but never clicked the pictures to post it here. I had few small raw mangoes in the fridge and also some fresh coriander and mint leave too....

Disclaimer: I am not a medical professional and nothing in this post should be interpreted as medical advice. I’m just sharing a recipe that is loaded with good-for-you nutritious vegetables! Immunity-boosting Green Goddess Soup Half of Sydney is out of action with the flu or COVID right now. So here by popular demand is a big pot of nutrition packed goodness that actually tastes great! I’m not going to lie....

What’s the easiest way to boil potatoes? To NOT boil them! But rather, to steam them in an instant pot. By steaming rather than boiling, you’ll end up with perfectly cooked potatoes that are not waterlogged or mushy. It’s all about the size. There’s one very important thing to know about “boiling” potatoes in an instant pot. It’s all about size. Use gold or red or russet – whatever type of potato you want – just adjust the cook time based on its size....

These instant pot ladoos are made with dried fruit, toasty (nut or seed) flour, spices, and some ghee. They’re easy to make, naturally sweetened, and a great treat for those trying to make healthier choices this holiday season. These ladoos (think: energy bites) are gluten-free, paleo-friendly, and there’s a nut-free option too. Naturally Sweet Ladoos! Healthy ladoo? I know… sounds like an oxymoron. Is there even such a thing? Well, I’m making it a thing....

Here by popular demand! Because I’ve given this out to so many readers by email, I thought I’d better just share it! My Classic Italian Meatballs are one of the most popular recipes here on RecipeTin Eats. With good reason I think, in my humble opinion.:-) They are softer, juicier and have extra flavour crammed into them thanks to a couple of small but key things I do differently to the usual: I’ll leave it at that because I went into some detail behind my logic in the Classic Italian Meatballs recipe!...

Jackfruit | palapazham is loved by many people. We don’t get the Indian variety of the sweetest jackfruit in Singapore | Hongkong. The Malaysian variety | Vietnam one tastes good but nothing can beat out Indian jackfruit. We usually eat jackfruit as it is, but amma makes payasam if we have excess jackfruit at home. I have posted chakka varati recipe also in my blog. It is basically a jackfruit preserve, which we can make and store for a year....

This dry chicken roast is one of my favorite Keralite dishes! What’s not to love about chicken smothered in warm, aromatic spices?! You will be tempted to use water when making this recipe. Please don’t do it. This is a dry dish, and so the masala mixture is supposed to look dry. Roasting spices gives this dish its unique aroma. When you add the chicken, it will release its juices, which will give the dish moisture....