Loaded with herb garlic roasted vegetables, take this to work, make it for breakfast, brunch, or dinner. Use my frittata recipe formula to make this your own – try chicken, ham, spinach and artichoke, salmon and broccoli, or Tuscan antipasto! Easy Baked Vegetable Frittata Traditionally, frittata is started on the stove then transferred to the oven to finish cooking. This is the way I cook frittatas if I’m sautéing bacon or similar – so I can cook the frittata in the bacon fat (SO GOOD!...

You’ll love how homemade Baklava is not overly sweet and how people can’t believe you made this! Baklava recipe I can sweep past the window of patisseries without having to fight an urge to pop in. But if there’s one sweet thing that makes me hesitate – and breaks me more often that I care to admit – it’s Baklava. This is THE Dessert to make when you want to impress the pants off your family and friends....

Haldrirams snacks are very popular all over the world. I have posted Aloo bhujia, moong dal snack recipes in Jeyashris kitchen. I wanted to try the South Indian version of Nei kadalai and the Haldiram snacks style recipe too. Both the recipes turned out so well. In Mumbai chaats we can see this fried chana dal namkeen also. You can make a chaat with this by adding onions and tomato to the fried chana dal....

Chicken pasta bake If you can cut a pasta bake like cake – I’m talking straight vertical walls with sharp edges – that is not a good thing. It just screams dry pasta bake! Nope. Not in my world. Pasta bakes should be saucy and juicy, molten and oozy! Generously loaded with add-ins, if you’re going for a dinner pasta bake (as opposed to a side dish like Mac and Cheese)....

Simple to make, loaded with classic Greek flavours: chicken marinated in lemon, garlic and dried oregano then threaded onto skewers. Served with a homemade Tzatziki, all bundled up in pita bread. Or in my case, a simple homemade flatbread that’s made without yeast! Chicken Souvlaki “Just make something quick and easy,” I told myself sternly. “Your To Do List is out of control at the moment. You don’t have time to blog something that will take too long....

Who else loves the combination of bananas and chocolate? Someone, please tell me why this combination is so darn good? I guess chocolate goes well with anything, really. But I feel like bananas and chocolate have an extra special relationship, you know? Maybe they were married in another life. Yes, I really just said that. I don’t even know why I write the things I do sometimes. Or why I don’t go back and delete some of the things I write....

This is a classic chocolate mousse made the proper French way, as served in fine dining restaurants. Less cream, more chocolate, a more intense chocolate flavour and a beautiful creamy mouth feel. A classic, proper Chocolate Mousse recipe I’ve never been 100% happy with the various chocolate mousse recipes I’ve tried in my lifetime. Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be....

Eating chocolate + roses for Valentine’s Day! And this is where you’re like, “whaaat is that silly Ashley talking about now?” Yes, my sweet internet friends, you can totally eat chocolate (duh) and roses (sort of). Well, you can when they’re in the form of this super simple easy to make skillet cake. Doesn’t this cake look oh so stylish in its pretty little cast iron skillet? I love this look for presenting desserts – it’s like a sexy little black dress but for a cake....

Those of you who have been following along for a while will know that I have a weakness for french toast. I’ve shared 9 french toast recipes so far, and I’ve even created a recipe collection for them! (You can check it out here -> New Ways With French Toast). I expect to run out of ideas soon. A french toast drought. But until then, I’ll keep sharing new takes on french toast that I come up with....

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Sweet corn 1 (if using frozen take 1/2 cup) Whole wheat flour|atta 1 cup Grated cheese ( i used mozzarella) 1/2 cup Milagai thool 3/4 tsp Chaat masala 2 pinches Salt to taste Oil| butter to cook the parathas Cook the corn till soft and take out the corn kernels. You can use frozen corn too. If using frozen corn, just thaw this and cook in water for 5 minutes and drain the water completely....

My recipe is simple and it’s also bursting with flavor. First, I roasted several ingredients (tomatillos, garlic, onion, jalapeno) to help concentrate the flavors. I used this same method in my salsa verde recipe. Then, I blended the roasted vegetables with avocado, apple cider vinegar, coconut milk and spices. The end result = a thick and creamy dip, perfect for carrot sticks, sweet peppers and other sliced vegetables. I also used this tomatillo avocado dip as a thick dressing smothered on top of my crispy carnitas and it was amazing....

Granita for oysters – so good! I feel like people think that “granita” is a fancy dish that’s difficult to make. But it’s actually not. It is literally flavoured liquid that’s frozen then scraped into shavings using a fork. You see it used for dessert, palette cleanses, garnishes and sides for savoury courses. In this recipe, I’m using it as a topping to serve oysters. Not a mind-blowing original idea I’ve come up with, this is something you’d see here and there on the menu of trendy bistros throughout summer....

Temple style curd rice Kovil puliyodarai INGREDIENTS(SERVES 2-3) METHOD: Pressure Cook the rice by adding 1 and 1/2 cup of water. When done mash the rice nicely with the back of the spoon. When it is slightly warm add milk to this. I usually add the cold milk but if you want you can add warm milk too. Mash it nicely and mix it up nicely with the rice. I feel clean hands will do this job perfectly...

Gluten Free and Dairy Free Rasmalai?! Yes! Rasmalai or ras malai is one of my favorite Indian desserts! What’s not to love about cardamom and saffron scented milky dumplings soaked in cream? In this case, we’re talking dairy-free cream, but still so delicious! Rasmalai is often made using a milk product like cheese or milk powder and flour – which are obviously not paleo-friendly (though a few restaurants use cornstarch, so you can always ask if you’re gluten-free and not dairy-free!...

Find the recipe on page 192 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!...

We use murungai keerai in poriyals or sometimes add in adai. I have heard my relatives make Murungai keerai poricha kuzhambu also. I have posted drumstick leaves soup in Jeyashri’s kitchen too. Last week when I visited the Indian shop here, I happened to see a fresh big bunch of Drumstick leaves. I got them and my weekend was well spent cleaning the leaves. I made Murungai keerai poriyal with one portion of the leaves and used a few for making adai too....

Sambar is a very staple South Indian dish. We make different varieties of sambar at home. Sambar is usually served with rice or with Pongal, idli, dosai, and upma. We make sambar using different veggies. The most common ones are radish, vendakai| okra, brinjal, small onions, capsicum, and yellow pumpkin. Some people make Chow chow sambar, turnip samabr and ash gourd sambar too. This is one of the simple and easy recipes of the South Indian sambar....

A few weeks back when I went grocery shopping I picked the Alphonso mango pulp tin thinking that I will make the Mango ice cream again to surprise Varsha, my daughter. Since I made strawberry ice cream she told me she wanted some cake from the mango pulp and when I was searching for an eggless mango cake on google I came across this recipe in holy cow’s space and this has been tried by many bloggers....

I know it’s still pumpkin season but lately, it seems like my mind is on all things egg nog and gingerbread. I’ve been enjoying this gingerbread coffee creamer in my morning cup of joe these past couple weeks and I thought I’d share the recipe for those of you who are also getting into the holiday spirit a bit early this year. My suggestion would be to enjoy some gingerbread spiced coffee with a slice of my delicious and boozy grain-free rum cake 🙂...