Wash the tomatoes and cut them into four pieces. Put it in a mixie and make them into puree. In a kadai, add oil and throw in the mustard seeds, feneugreek seeds(venthayam) ,curry leaves(I didn’t have stock, so didn’t use them), and asafoetida powder. When the mustard seeds splutter, add the tomato puree to it and add the chilli powder, sambar powder, salt, Print Pin 5 from 1 vote Author Jeyashri suresh Video Tried this recipe?...

Thanksgiving Turkey Recipes Whole turkey or breast? Roasted or slow cooker? I’ve got you covered! Warm Sides Don’t skimp on sides. Some would argue sides trump the turkey! And everyone loves having choices! Potato Sides Potatoes, cream, butter and cheese. All the essential (comfort) food groups are right here! Breads To slather with butter, mop up gravies and clean your plates … Rice Sides Seasoned rice with golden mushrooms? A holiday spiced Cranberry Rice Pilaf with nuts?...

It’s simple to make, fun to construct, and tastes even better the next day – and the next! This is a traditional Italian recipe by Vanessa Martin, a well regarded Australian Italian Chef. Tiramisu – proper Italian recipe! There are many, many Tiramisu recipes out there in this big wide world. Some are complicated. Some are very shortcut, made using cream in a can. This is a proper Italian Tiramisu recipe....

Simple to make, economical and oh-so-delish! Tuna Mornay I moved out of home straight after finishing high school at the tender age of 18, so it will come as no surprise to you that I had my fair share of meals comprising canned tuna in various, completely unappetising forms. Dumped into rice, on pasta, on toast (with melted cheese!) and the worst offender of them all – eaten straight out of a can....

Method: Boil the potatoes in a pressure cooker and take out the skin. Cut them into big pieces and keep it aside. You can roughly mash it with hands instead of cutting them. In a bowl mix the red chili powder, turmeric powder, asafoetida,curry leaves and salt. In a pan add oil and add the mustard seeds, urad dal and channa dal. When the dal turns brown, lower the flame....

Method: Channa dal (kadalai paruppu) 1/2 cup Toor dal 2 tblsp Vazhaipoo chopped 3/4 cup Red chilli 4 Fennel seeds(sombu) 1 tsp Salt as needed Onion 1-2 Curry leaves few Oil for deep frying Soak the channa dal and toor dal in water for an hour. After an hour drain the water and grind the dal coarsely along with red chilli and sombu. Do not add water while grinding....

Vegetable Biryani Beetroot vada Potato curry Tomato Rasam Raitha Semiya payasam Plain Rice Curd Δ

Veggie Burger A vegetarian burger will never taste like a beef burger. So forget trying to fake meat. Just make a tasty, meat free burger! My idea of a perfect Veggie Burger is one that has less beans* and more veggies, a golden crust on the outside, moist on the inside but not soggy ( <– notorious problem with veggie burgers), with a nice meaty texture. It only contains “normal” ingredients and most importantly, it has to be ultra tasty....

INGREDIENTS: METHOD: Wash and pat dry the lime leaves. Tear the leaf and take out the middle stem. Take it out for all the leaves. Grind this in a mixer along with red chilli, omam, asafoetida and salt.(no need to roast any ingredient) after a day or 2 the color will change to brown. So no need to worry about that. If adding lemon juice add it while grinding. I didn’t add....

You don’t need to be Irish to make this.😉 You just need to be a fellow Carb Monster! Rustic flavour, great crust, keeps well for days. Slather with butter, mop your plate clean, dunk into soups – or Irish Beef and Guinness Stew! World’s BEST No Yeast Bread! People say that the smell of fresh bread baking in the oven is one of the best things in the world. Forget the smell....

Ada pradhaman is a traditional payasam made for Onam using palada, jaggery, and coconut milk as the main ingredients. We generally use store-bought ada for this, but traditionally they make ada using rice flour. Very long back I made this ada pradhaman at home, as my hubby loves it very much. Some make this with jaggery and some with sugar and milk too. The one which is made with jaggery is ada pradhaman and the one with sugar and milk is Palada pradaman....

Rice flour 1 cup Almond | badam 10 Butter 1 tsp Oil for deep frying + 1 tsp Sesame seeds 1/2 tsp Cumin seeds 1/4 tsp Salt as needed Water to knead the dough Soak the almonds in hot water for 15 minutes. Take out the skin after 15 minutes. Grind this into a smooth paste using little water. In a wide bowl add the rice flour, almond paste, sesame seeds, jeera and salt....

Aloo | potato 1 cup Cauliflower florets 2 cups Green peas 1/2 cup Onion 1 Turmeric powder 1/4 tsp Red chili powder 1 tsp Coriander powder 1/2 tsp Amchoor powder 1/2 tsp Garam masala 1/2 tsp (optional) Oil 1 tblsp Cumin seeds 1/4 tsp Mustard seeds 1/4 tsp Chop the onions finely. Peel the skin of the potato and chop it into cubes. Wash the cauliflower florets nicely. If needed dip it for a minute in hot water to remove any impurities....

You only need a little bit of butter. But you want lots of fresh herbs! Welcome back to Day 7 of the inaugural Holiday Salad Marathon, where I’m sharing 30 salads in a row through to Christmas Eve – just for something different to the usual sugar-loaded baking countdowns!! Today: Baby Potatoes with Butter & Herbs I realise today’s recipe isn’t technically a salad as such, with no leafy greens in sight....

This recipe is nearly identical to the mini peach pie recipe that I shared with you guys last summer. And THAT peach pie recipe was basically a riff off of my apple turnover recipe. The thing is, these blueberry and goat cheese hand pies are SO good that I felt like they deserved their own post. The blueberry and chèvre filling makes for a creamy, sweet, juicy, and tangy center....

Calabrian Fish Ragu Pasta I feel like the name of today’s recipe requires explanation. I’m calling this a ragu because it’s stewy and braisy and has beautiful depth of flavour even though it hasn’t been slow cooked for hours like my Shredded Beef Ragu. Because, NEWSFLASH, it doesn’t have to be slow cooked for hours to be called a ragu! As for the Calabrian part of the name? It’s because the seasoning is inspired by the flavours of Calabria: chillies and particularly nduja, the intensely-flavoured salami paste from the region that’s rising in popularity in the foodie world....

Caprese salad is a brilliant example of Italian genius-ness: combining a few simple ingredients that go together so well it makes you want to do the happy dance with every bite. Just tomato, buffalo mozzarella/bocconcini, basil and balsamic vinegar. I’m in the syrupy balsamic camp, but plain is fine too! I make Caprese salad on platters to serve as a shared appetizer. I thread it onto skewers for finger food....

I’m sure you’ve all heard or hopefully tried my 3 ingredient naan recipe by now. It went viral years ago and is still one of my most popular recipes. Well, ladies and gents, there is a new naan in town, and this naan is made with coconut flour! Coconut Flour Naan Believe it or not, but I actually like this coconut flour naan even more than my popular almond flour naan – it surprisingly tastes the same and is super easy to make....

Method : Δ

Before I get to the list, you can see how I make Paleo Naan by watching the video below. If you like the video, please subscribe to my channel (it’s easy, just click this link). Want to save this post for later? Make sure to Pin it on Pinterest! Yes, you can. Advice: Put a sheet of parchment paper between each naan and put them in a ziplock bag. When you’re ready to eat, just thaw the naan and reheat in a pan....