Fish koftas When we think koftas, I know most people instantly think of skewers made with ground meat. But actually, koftas around the world come in all sorts of shapes and sizes, made with meat, fish and even vegetables. From the Indian sub-continent to the Middle East, Africa and the south-eastern area of Europe known as the Balkans, koftas come grilled, poached, steamed and baked with all sorts of various flavours, and all sorts of shapes....

French toast will always be a staple for leisurely weekend breakfasts along with my favourite fluffy Pancakes and Pancakes bursting with Blueberries. So skip the bistro queue and make brunch at home this weekend! French toast You know when you feel like making something grand-ish for a weekend breakfast and but you’re too bleary to tackle Eggs Benedict? French toast is your answer. Always. Why? Because it’s effortless, and there’s a plethora of topping options!...

Serve with French fries and potato with gravy for an epic homemade KFC experience at home. Fried Chicken I’m going to call it (obnoxious as it is) – this fried chicken is better than KFC. There’s not a trace of soggy skin anywhere (all you closet KFC lovers know exactly what I’m talking about!) and the crust is thicker and craggier. Every inch of this crust is insanely crunchy, and there’s loads of those nubbly bits that get extra crunchy....

INGREDIENTS: METHOD: Dry roast the red chilli, cumin seeds, methi seeds and add salt in the last. When it cool and grind into a fine powder. Take out the skin of garlic. Add oil in a pan and add the garlic pearls to the oil and saute in a low flame till it turns golden brown. Now add the ground spice mix and saute for 2 minutes and add the tamarind water and jaggery....

White chocolate raspberry loaf This is one of those recipes we confusingly call a “bread” or “loaf” but is not actually a proper bread made with yeast. It’s actually just cake baked in the form of a bread loaf, also called “quick bread” in reference to the speed with which they are made (ie no yeast = no rise = fast to make!). I am a fan not only because of ease of making, but also because they are so much more transportable than tall layered cakes, easy to serve, and easy to eat with just a napkin and hands....

These cookies are made with gluten free rolled oats, which make them filling and hearty. They’re thick and a little chewy and dotted with mini chocolate chips and large flaky salt: sweet and salty perfection. While I won’t call these cookies healthy, I will say they are probably a healthier option than the last gluten free chocolate chip cookie recipe that I shared on my blog (decadent and delicious!). These oatmeal cookies would be great for a new mama....

Maida | All purpose flour 1 cup Ghee 2 tblsp Sooji |Rava 1 tblsp Green peas 3/4 cup Green chilli 1-2 Garlic 2 Coriander leaves Few Salt as needed Garam masala 2 pinches Kasoori methi a pinch Cumin seeds 1/4 tsp Oil for deep frying Method: In a wide bowl. add flour, rava and salt. If you want add a pinch of baking soda. Melt the ghee and pour over this flour mix....

Grilled Garlic Bread When I’m BBQ-ing, I’m all in. Which means I like to cook every dish on the BBQ. No running back and forth between the BBQ and the oven indoors! Everything is cooked on the BBQ, or it’s no-cook things like salads. 🙂 Thus – sides. Important to have a good arsenal of great side dishes for the BBQ! And there’s no question about what tops the list: GRILLED GARLIC BREAD....

I’m giving you two options with this dessert – you can either make this recipe into a halwa (pudding) or into a fudge (mithai). Gajar Halwa is typically made with grated carrots, ghee, milk, nuts, and sugar. You can find my Punjabi father approved version of gajrela here – but for those interested in a tasty, but healthier, paleo-friendly version, this recipe is for you. I have included directions for my non-paleo readers who might want to make this dish as well (see notes below)....

I secretly love the challenge of coming up with menus that have a “wow” factor but has plenty of make-ahead options so I can reduce my workload on the day. Nobody wants to be stuck in the kitchen when they have friends and family over. But also because I secretly dream of being a poised cooking goddess, Nigella Lawson style, who can swan out gracefully from the kitchen with plate after plate of food without breaking a sweat....

After the year we’ve had, I’m convinced that we could all use a bowl of soup right about now. And not just any soup, but a substantial soup made with chicken, noodles, vegetables, and broth. A restorative soup that’s soul-soothing, heart-warming, and nostalgia-inducing. This recipe has all the ingredients you’d expect to find in a classic chicken noodle soup, plus a few additions that really should belong in every recipe, like garlic, ginger, turmeric, and a bit of cayenne too....

Green moong dal is a homely dal. It’s a very tasty dal – but not something you’d find in a restaurant. There’s no cream, no butter. This is the kind of dal you’d eat at someone’s house. The kind of dal you probably ate on a regular basis if you grew up with Indian parents. This is comfort food. Dal you scoop up with roti. Or serve with rice. And of course – this dal is made even simpler thanks to my onion masala....

This kaju karela nu shaak is a Gujarati dish made with ghee-coated crunchy cashews, chewy and plump golden raisins, and jaggery-sweetened bitter melon. It is a sweet, spicy, and bitter curry! I know bitter isn’t an adjective you normally see in a food blog, but there’s no avoiding it here. We’re using bitter melon, which is, by nature, bitter. But if you’re a bitter melon fan, then you know, this is the good kind of bitter....

In the past, this has been more of a special occasion dish – because it takes time and requires the use of several pots. BUT since I have successfully adapted the recipe so that it can all be made in a single pot – this will be on the menu way more often! You can make this dish from start to finish all in your Instant Pot (electronic pressure cooker)....

What is Khandvi? Just look at these little yellow rolls of sunshine. They’re soft and springy and perfectly bite-sized. This, my friends, is khandvi, a popular Gujarati snack made with besan, yogurt, and spices. I know these rolls might seem intimidating to make, but trust me, the process is actually really simple – thanks to the instant pot (and a few other tools). The instant pot takes the guesswork out of cooking khandvi batter and in my opinion, that’s the most stressful part of making khandvi....

Find the recipe on page 80 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!...

Welcome back to Jamaican week! It’s Jamaican week here on RecipeTin Eats! A week where I’m sharing a set of recipes so you can enjoy a Jamaican-themed dinner in the comfort of your own home! Here’s the menu: Today’s Jamaican Slaw and Jamaican Coconut Rice and Peas was featured as side dish with the Jamaican Jerk Fish recipe I shared on the weekend: CHECK OUT THAT JERK SEASONING CRUST on the Jerk Fish!...

Soak the rice and urad dal together for 3 hours.After that grind this into a smooth paste with enough water . Add salt and keep the dough for fermentation for 7-8 hours or overnight. For this kal dosa it is highly recommended to make in a iron tawa. But if you don’t have that use the non-stick tawa. Heat the tawa and add one full laddle of dosa batter to this and spread dosa on this....

Kalyana rasamKalyana sambar Soak the ingredients for the bonda for 2 hours. (toor dal + channa dal + urad dal ) Drain the water and grind this into coarse thick paste along with red chili, salt and asafoetida. Do not add much water while grinding. Grind this as we do for aama vadai. Soak the ingredients for morkuzhambu . Soak the toordal, ginger, red chili, green chili, coriander seeds for 15 minutes....

Keerai | spinach 1 bunch Toor dal or moong dal 1/3 cup Turmeric powder 1/4 tsp Urad dal 1 tblsp Red chili 2 Coconut 1/4 cup Cumin seeds| jeera 1/2 tsp Mustard seeds 1/4 tsp Coconut oil 1 tsp Cooking oil 1 tsp Salt as needed Wash the spinach and chop them finely. Cook the dal with turmeric powder, in the pressure cooker till 4-5 whistles. In a pan add the cooking oil and add the urad dal and red chili....