Soak the macaroni in water for 15 minutes. In a wide pan add milk . Boil the milk for 10 minutes. Drain water from macaroni and to the milk. Soak saffron in the 1 tblsp of warm milk and keep aside. Let the macaroni get cooked in the milk and at the same time the milk will also reduce it volume. Keep the flame low. Add condensed milk. Add the saffron soaked milk and roast the cashew nuts in ghee and add to the pasta milk mixture....
Ripe mango 1 Thick buttermilk 1 and 1/4 cup Coconut 3 tbsp Salt as needed Turmeric powder 1/4 tsp Green chili 1 Mustard seed 1/4 tsp Methi seeds | vendhayam a pinch Curry leaves few Red chili 1 Coconut oil 1 tsp In a pan add 3 cups of water and put the mango into it. Cook this for 10 minutes or till the mangoes become soft. Allow this to cool and take out the skin of the mangoes and with your hands take out the mango pulp....
We usually make spicy gravy or tomato-based gravy as a side dish for chapati | roti. This recipe is a bit on the creamy side and goes well with naan, kulcha and jeera rice too. I learned this recipe from my friend in Singapore. She had this recipe in her handwritten cookbook. We are using fresh methi leaves, peas, and cream in this recipe. So it will be slightly on the sweetish side....
I know there are a gazillion Mexican chicken recipes out there in this big-wide-cyber-world. I’m throwing my hat into the ring because I think this is a little different to most. The thing that {I think!} distinguishes this chicken recipe from many others is the sauce. The smoky, mildly spicy red sauce that is the end result of a handful of ingredients that are thrown into the slow cooker. See?...
A showstopper made for sharing, astonishingly simple, fun to eat and eye-rollingly delicious. Momofuku charges US$250 for the privilege of eating it. This costs a fraction of that! Momofuku Bossam (or Bo ssam) Momofuku Bossum is Chef David Chang’s famous version of a traditional Korean pork dish called Bossam which consists of thinly sliced pork belly simmered in a seasoned broth that are then used to make lettuce wraps. A signature dish at his New York restaurant Momofuku, he makes it using a pork shoulder that’s been dry cured overnight so it’s seasoned all the way through, slow roasted for 5 to 6 hours until fall apart tender then blasted at the end with a brown sugar rub which forms an epic caramelised crust....
Paneer Biryani recipeChettinad Urulai Biryani Method with step by step pictures : Wash and soak 1 cup of Seeraga samba rice in 1 and 1/4 cup of water for 20 minutes. Grind 4 small onions, 5 cloves of garlic, 1 tsp fennel seeds, kalpaasi and a small piece of ginger into a fine paste. Thinly slice the bay leaf, onions and slit the green chilli. In a pan add 1 tblsp oil and 2 tsp ghee, add the slit onions and green chilli....
Sounds indulgent? That would be because it is. 😈 This cake is not for faint hearts and weak arteries. It’s for serious Nutella lovers only! Nutella Cheesecake I’m a little fussy about my cheesecakes. In the past I’ve publicly declared that baking is the one and only way to achieve a light-and-still-rich-but-not-overly-so cheesecake that ticks all the right boxes. But there are times when baking is not the route to the best result....
A simple gravy recipe using onion, tomato, sambar powder, and tempered with mustard seeds, urad dal, and curry leaves. The curry leaves, sambar powder, and asafoetida give an excellent flavour to the gravy. This is perfect for picnics and train journeys. Apart from packing this for chapati and dosa, we can enjoy this thokku with curd rice too. You can also spread this on the bread and enjoy it as a sandwich too....
METHOD: Wash the barley and cook in a wide saucepan with 5-6 cups of water till the barley becomes soft and cooked nicely. If adding dried winter melon add it while cooking the barley. this took 10 to 12 minutes. allow this to cool, discard the winter melon sticks and the barley. Take out the water and add the freshly made orange juice to this. Mix well and refrigerate this for an hour and enjoy it cool....
And … while we’re at it, welcome to Indian Week here at RecipeTin Eats!! 🌶 Welcome to Indian week!! 🌶 Palak Paneer is a recipe I’ve been busting to nail for years now. I’m thrilled it’s finally ready to share with you. So to celebrate, I’ve decided to declare this week as Indian week! This week there will be three brand new, iconic Indian recipes to make your very own Indian feast: Plus a colourful side salad – a Cabbage & Carrot Thoran-style Salad!...
This perfectly portable dessert will have you dancing around your kitchen – holding an apple turnover in each hand while alternating bites between the two little pies. Yup, this happened! The BEST part about this apple turnover is that it’s so easy to make. If you can make my 3-ingredient paleo naan, then you’ll have no problem making this. I really should change the name of that recipe to “amazingly awesome 3-ingredient multi-purpose bread,” but I kinda like the name “paleo naan....
Do try this Panakam | Panagam recipe and let me know how it turned out. Also, you can add soda water to this and make it as Sparkling Panagam for parties. Soak powdered jaggery in water for 15 minutes. Filter the jaggery and take out the impurities.Add cardamom powder, dry ginger powder, and the edible camphor.If you don’t get sukku or dry ginger in your country, add 2 tsp of fresh ginger juice....
Method In a wide bowl,add the paneer,capsicum and one onion(cut into thin slices). Add the yogurt,red chili powder,cumin powder,garam masala,kasoori methi and little salt. Mix well and marinate this for 20 minutes. In a pan add oil and cook the marinated paneer mixture for 10 minutes. Switch off the flame and allow this to cool completely. Chop the other onion into thin long slices and add chaat masala and chopped coriander leaves....
Paruppu podi | kandi podi is a spice mix made using toor dal and balck pepper as main ingredients. Usually, it is mixed with hot rice, and smeared with ghee or sesame oil, it is a staple in South Indian cuisine. In Andhra cuisine they make spicier version of Paruppu podi | dal powder | kandi podi. This pairs well with any kootu or a simple appalam too. Also check out, garlic paruppu podi, pottukadalai podi, thengai podi, Andhra style peanut podi...
The unique thing about this pie is the caramel filling made with condensed milk. Simple to make, no thermometer, it sets softly and has a creamy mouthfeel. Watch the video and drool! Peanut Butter Pie with CARAMEL! Caramel, peanut butter and chocolate: Three of the greatest inventions known to mankind, bundled up into a pie that has your name written all over it. It tastes like a cross between a Snickers Bar and Caramel Slice, with a good hit of peanut flavour and irresistible crunch from the chocolate cookie crust....
And I’m not talking about waiting in line or in doctors’ offices (though those things happen too). What I mean is, every year I wait for weekends. I wait for holidays. I wait for my birthday. I wait for special events. I spend so much time anticipating great times that I don’t always enjoy every day. And now that 2014 is pretty much over, I’m a little in disbelief that it passed by so quickly....
Do you guys like seafood? (this is where 5-year-old me opens her mouth and says, “SEE food!”) Okay, it’s not very funny now but you know you loved that joke when you were a kid. Two things about me: Anddd I have no idea why. I’m going to try and eat fish more often. And now that I’ve written/said it out loud and put it out on the interwebs, I’ll actually do it, right?...
Poori recipe Masala dosai Boil the potatoes by adding little turmeric. This gives a nice bright yellow color to the poori kizhangu. Peel the skin of the boiled potatoes. Mash one potato with your palm and cut one potato into cubes. Thinly slice the onions and slit green chilli. Grate the ginger. I used a very small piece. In a pan, add oil and throw in the mustard seeds, urad dal, ginger,green chilli and curry leaves....
This is a very simple rice variety. We can make this for aadi perukku and Kannu pongal too. Recently we had a week of Kanda Shasti celebrations at the Hindu temple in Hongkong. I went everyday evening. Daily one of us will be taking a prasadam to the temple. I was asked to bring samba sadam on one of the days. After neivedyam we all had a spoon of it....
Mini idli Tiffin sambar Kara chutney Rava kichadi Coconut chutney Rava kesari Masala dosai Filter coffee Δ
