Fondant potatoes aka Melting potatoes Today’s recipe is a sublime example of turning the humble potato into a very fine-dining worthy potato side dish. Putting the shaping part aside (which is entirely optional, we’ll get to that), it’s incredibly straight forward. Just brown neat cylinders/thick wonky slabs of potato on the stove, add stock, thyme and butter then bake so it absorbs the flavour. The result? Crispy edges, golden surfaces, creamy and flavoured all the way through inside, with intense herb infused-buttery sauce that’s thickened from the natural starches in the potato....

The flavor of the curry leaves and the crunchiness of the urad dal compliments the sundal. Check out my other Navaratri sundal recipes too. Method: Soak the chickpeas overnight cook it with a little salt and drain the extra water. Chop apples and pineapple into cubes. In a wide bowl add the chickpeas, apples, pineapple, and pomegranate. Add Salt. Chop the curry leaves and tear the red chili. In a small pan add oil and add the mustard seeds, urad dal, chopped curry leaves, and red chili....

Mashed white beans. A great accidental discovery! The first time I made a variation of it was when I was making a bruschetta platter (being a spread with a pile of toasted garlicky bread and bowls of various bruschetta toppings for guests to help themselves). Then one day I had a serious urge for a pile of mash to accompany a fish dinner but simply didn’t have the energy to peel, cut, boil and mash potatoes so I reached for a can of cannellini beans instead – and wonders of wonders, it was sensational!...

Gluten-free & Paleo Jalebi?! Yes, it’s absolutely possible to make gluten-free jalebi! These jalebis taste so much like the real thing too! If you’ve never had a jalebi, you are in for the sweetest treat! These crispy deep-fried Indian funnel cakes are soaked in a sweet syrup and they are so, so perfect! You won’t miss the gluten, I promise! They’re sweet and rich and decadent and oh my gosh someone please make me one… or five!...

This green garlic alfredo sauce is delicious and versatile! Serve it as a dip alongside some crunchy raw vegetables or spoon it over some paleo pasta. My recipe is paleo-friendly and thereby also dairy-free. It’s “cheesy” and garlicky. If you can tolerate dairy, you can try using heavy cream instead of full-fat coconut milk and parmesan cheese instead of nutritional yeast. The recipe to make this simple sauce is easy, you just need to get your hands on some green garlic....

I made murruku,ribbon pakoda, mullu murruku, and coming to sweets,i made kajukatli,coconut burfi and nei(ghee) urundai. Will meet u all soon with some interesting posts . WISH YOU ALL A VERY HAPPY DEEPAVALI . Wishing you and your family a very happy and joyous Diwali dear! Have a great day! Soon expecting you to post on la.sa.ra thogayal! Loved your vazhakkai kootu, will try it. Δ

Simple to make, this recipe is sure to become a favourite you’ll make over and over again! Cream of Chicken Soup recipe Growing up, I was “deprived” of canned soup. And such is the case when you’re a kid that you always want what you can’t have. I got sent to school with bento boxes and eyed off my friends’ peanut butter sandwiches with jealousy. I looked forward to sleepovers, not only because of the excitement of staying at a friends’ place, but because I got to try food that my mother would never make....

Homemade Movie Popcorn (Butter Popcorn) Today’s butter popcorn recipe is for everyone who’s blown a fortune at movie theatre candy bars. In particular, for all fellow Aussies who remember enjoying cheap movie tickets on Tight-Arse-Tuesdays*, only to spend twice as much on popcorn and M&M’s. I can’t help you on the M&M’s. But I can help you with the butter popcorn!!! This butter popcorn is intensely buttery – and it stays crisp for days!...

“The first bite will really throw you off balance because it’s a flavour that is so familiar and yet, it is in dip form!” Other than the base which is made with a cream cheese mixture instead of a pizza crust, everything else that goes into this dip is what you would put on a pizza, including the pizza sauce. So when I say that this tastes like pizza, it really truly does....

Who else gets excited about using up a leftover ham bone? Anyone? Every year, I get SO excited and spend probably hours dreaming up ways to use up the ham bone (I’m a food blogger after all) and you guys, THIS rich and creamy ham soup is my favorite recipe to date! It’s absolutely drool-worthy delicious! Really, look up “drool-worthy delicious” in the dictionary and you will find THIS SOUP....

Punjabi Black Eyed Peas I grew up eating Punjabi black eyed pea curry. This North Indian dish is warm and comforting and the beans are so rich and buttery! Black eyed peas are also called “lobia” in northern India. So, this recipe is also known as “Punjabi Lobia Masala.” This is my mom’s recipe – although technically, hers is slightly different every time she makes it because she doesn’t use “measurements” when she cooks (real deal Indian mamas don’t do the whole “measuring” thing)....

Two years back when my neighbour called us for dinner, she made these kachoris and that was extremely awesome. After that i tried that once, but that doesn’t turn out so well and i couldn’t get the texture and crispiness. Then after 2 years i tried out this and that turned out real yum and so crispy. I used MOTH DAL for stuffing . You can also make Kachori with moong dal stuffing and peas kachori....

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Also, check out Tomato pickle recipe and garlic mango pickle recipe Select small tender mangoes from the market and wash them in water nicely. Wash it a few times to get rid of the dirt in the mangoes and pat dry them well. Ensure that no water is there, else fungus will form after the pickle is made. My mom puts the wiped mangoes under the sunlight for half an hour....

Mango inji | manga inji 200 gms Red chili powder 2-3 tsp Sesame oil 3 tblsp Asafoedita 1/2 tsp Mustard seeds 3/4 tsp Turmeric powder 1/2 tsp Jaggery a small piece Salt as needed Method: Peel the skin of the mango ginger and grate this in a small grater. It came to 1 cup of grated mango ginger. In a pan add sesame oil and add the mustard seeds and asafoetida....

My recipe for matar paneer is a breeze to make. One might even say it’s easy peasy. 😏 You can have this dish on your table within minutes, especially if you have my onion masala ready-to-go. Matar Paneer = Peas and Paneer The words matar paneer describe the two main ingredients in this dish, peas, and paneer. I almost always have frozen peas in my freezer – they work perfectly here....

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Pad See Ew Pad See Ew, which means “stir fried soy sauce noodles”, is an extremely popular Thai street food meal and one of the most popular noodles dishes at Thai restaurants here in Australia. Making a great Pad See Ew at home simply comes down to two things: What goes in Pad See Ew I can’t remember where I originally got the recipe from. Probably from David Thompson, the famous Australian chef who has dedicated his life to mastering the art of Thai cooking....

Palada | readymade rice ada 1/4 cup Milk 2 cups Water 1 cup Cardamom powder a pinch Condensed milk 4 tblsp Cashew nuts 4 Ghee 2 tsp In a pressure cooker add 1 tsp of ghee. Add the ada and saute for a minute in a low flame. Add 1 cup of water to this and boil for 5 minutes. Be careful as it will burn if the water gets evaporated....

For those of you who don’t know, roti aka chapati is an unleavened Indian flatbread. While naan is usually served in restaurants, roti is what most Indian families eat at home. It’s usually slathered in ghee and used to scoop up curries. I miss eating roti – I have so many great memories associated with it. As a kid, my favorite way to eat roti was to put an Indian spiced omelet on top and roll it up like a tortilla....