“Seekh” means rods or “skewers.” In most places, seekh is pronounced seek… like, hide and go seek kebab. Seriously, go seek kebab because it’s good. Bahaha – maybe it should be hide and go eat seekh kebabs, so you don’t have to share 😉 Alright, alright – I’m done. Thanks for sticking through that… now, onto the meaty stuff. Seekh kebabs can be made with any ground meat – chicken, goat, lamb, or beef....

Spicy diamond cuts Gavvalu recipe INGREDIENTS:(yields approx 1 and 1/2 cups) METHOD: Powder the sugar in a mixer. In a wide bowl add the maida, rava,powdered sugar , ghee and salt. Knead it into a stiff dough . You can add little water while kneading. Cover this and keep it aside for 1/2 an hour. After 1/2 an hour, take out a small ball of dough and roll it into a thick circle....

These little baked apples may look fancy, but they’re surprisingly easy to make. You’ll need a melon baller to scoop and hollow out the apple halves – trust me, this will take no time at all. Once that’s done, just fill them up with my spiced ground beef filling and stick them in the oven. These stuffed apples make for the perfect fall party appetizer – or you can enjoy them as a meal....

METHOD: In a wide bowl, add the flour and add in all the the ingredients except oil for deep frying. Knead it into a stiff yet smooth dough without any cracks. Cover it and keep it aside for 15 minutes. Take out a portion of dough and roll it into thin chapathis. You can dust with the flour while rolling. Use maida for dusting. With a sharp knife cut the rolled roti into diamonds....

Find the recipe on page 64 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!...

Classic favorites including French Vinaigrette, Italian, Balsamic and Honey Mustard, and a few personal favorites including my all time most-used Asian Sesame Dressing. All of these take minutes to make and keep for at least 2 weeks! Salad Dressing Recipes – standby essentials! Whether throwing together a quick side salad or making a meal-salad, having a salad dressing on standby is super handy. The “problem” is that most salad dressings can’t be kept for more than 2 – 3 days....

The sweet-savoury glaze tastes like your favourite country-style rub, and the sauce is so good for drizzling over everything on your plate. Also – see how to use this as a marinade for Sticky GRILLED Chicken! Boneless skinless chicken thighs in the oven! We all love chicken thighs that have been cooked so they’re beautifully caramelised on the surface – like with everybody’s favourite pan seared Garlic Chicken Thighs. But we all have those days when we don’t want to deal with the spitting and splutter of chicken thighs in the pan....

“This is how you justify having dessert for breakfast…” The problem with these Strawberry Nutella French Toast Roll Ups is that they are way too easy to make. Because frankly, let’s not kid ourselves, these are not a normal breakfast by any stretch of the imagination. I made these in the morning to take photos and as I munched on them afterwards, all I could think was “damn, these are the best doughnuts ever”....

I have heard about this popular sweet a lot, but never tried or tasted it. A few days back while I was talking to a friend, she was telling me about this Thirupagam. I started craving that when I read the recipe which I bookmarked from here many years ago. I was thrilled to see the outcome of the recipe and Thirupagam turned out amazingly well. I loved the taste and texture of the sweet....

Cook 2 tblsp of toor dal with enough water and 2 pinches of turmeric powder. Once done mash it nicely. Dry roast 1 tblsp coriander seeds, 1/2 tblsp toor dal, 1/2 tblsp black pepper and 4 red chillis. Once it half done, add 1 tsp cumin seeds. Roast till golden brown. Cool and grind into fine powder. In a saucepan, add few coriander stems. Use only the stem of the coriander leaves....

Instant rice sevai* 3 cups Urad dal 1/2 cup Red chili 3 Salt as needed Asafoetida 2 pinches Sesame oil 2 tsp Cooking oil 1/2 tblsp Coconut oil 1/2 tblsp Mustard seeds 1/2 tsp Curry leaves few *I used concord instant rice sevai. If using any other rice noodles add quantity as per the size. In a wide bowl add the Instant rice sevai. Add hot water to this and let this sit for a minute....

Last Friday it was 40C/104F here in Sydney (which the newspapers labelled as “Fry-day” – ha ha). Then on Saturday it was 22C/72F and I was wearing a jumper to the beach. The weather here at the moment is nuts. So I’m swinging between no-cook meals and winter comfort foods. This soup clearly falls in the comfort food bucket! On Sunday I had friends over for an early Thanksgiving Dinner where a 5kg/10lb roast turkey took centre stage....

Chocolate brownies Eggless Mug brownies Method: Δ

GUEST POST: Angela from Paleo Kitchen Lab is here sharing her recipe for delicious banana yuca waffles topped with a simple jam made from dried fruits. Angela, a grain-free food blogger, made the switch to Paleo after being diagnosed with IBS and has used her diet to help heal her gut. You can read more about her story here. Here’s Angela: I have a confession to make. I’m a bit obsessed with yuca....

I think I have an unhealthy healthy obsession with spaghetti squash. This pale yellow fruit is easily my favorite winter squash. It’s the perfect noodle and rice replacement. I love eating it with curries and I also like that it helps me stretch meals. The only thing I don’t like about spaghetti squash is that it can be a pain to cook. I wrote a post about the different ways to cook spaghetti squash (oven, microwave, slow cooker) as well as the pros/cons of each method – it’s a quick read and it may help you out in your spaghetti squash cooking endeavors....

Just a great pork chop marinade You know when something hits the pan and it smells so great than even if it’s the first time you’ve made that recipe, you know it’s going to be a winner? This is one of those. 🙂 Plus, the added bonus is that there is a very good chance that all the ingredients are already in your pantry. Checklist: soy sauce brown sugar mustard garlic pepper Worcestershire Sauce (I never spell that right first go!...

Yellow moong dal| paasi paruppu 1 portion* Wheat flour | Godhumai maavu 1 portion Ghee 1 and 1/2 portion Sugar 3 portion Orange food colour a pinch Saffron a pinch (optional) Cardamom powder a pinch Cashew nuts few *I used a small cup which holds a liquid of 50 ml. Method: Dry roast the moong dal for 2 minutes in a pan and 4 portions of water. Pressure cook this for 5-6 whistles....

Thool pakoda Palak corn pakoda Cut the onions into very finely. Boil the potatoes and mash it well. Ensure the potatoes are cooked very well. Wash the poha and drain it completely. Transfer the poha to a wide bowl. Add the chopped onions, salt, red chilli powder and coriander leaves. Mix it nicely. Now add the plain flour to this. If the mixture is too moist add little extra flour. Do not add any water to the mixture....

Tossed with an Orange Poppyseed Dressing to double up on the citrus flavour and add a hint of lovely nuttiness, terrific festive looking salad! Here we are at Day 3 of the inaugural Holiday Salad Marathon, a series where I’m bringing you a new salad recipe every single day through to Christmas Eve! Today’s salad is a classic everyone should know: A Bitter Leaf and Orange Salad, ideal for holiday feasts both for its festive appearance and because it goes so well with rich and heavy mains!...

Cook it in the microwave, oven or stove. Use the method that best works for you! Cauliflower Rice Cauliflower masquerading as rice. Is it as good as rice? No. And anyone who tells you otherwise is either lying, or doesn’t know what tasty food is.😂 But is it a very good healthy substitute for rice that can be made to be delicious in its own right? YES IT IS! So what does it taste like?...