Paneer cubes 1 cup Cashew nuts + almonds 8 each Onion 2 Garlic 4 pods Green chili 2 Yogurt 3 tblsp Bay leaf | tej patta 1 Cardamom 2 Milk 3 tblsp Fresh cream 1 tblsp Garam masala 1/2 tsp (optional) Coriander leaves few Salt to taste Oil 1 tblsp Roughly chop the onions. Peel the skin of the garlic. In a pan add 2 tsp of oil and add the onions and garlic....

Mixed vegetables * 1 cup Potato 2 Chopped capsicum 3 tblsp Tomato puree 1/2 cup Red chili powder 1 tsp Cumin powder 1 tsp Pav bhaji masala 1 tsp Salt to taste Butter 1 tblsp Coriander leaves few Lemon juice 2 tsp Ginger a small piece Green chili 1 * I used carrot, cauliflower and green peas Video of Pav bhaji Pressure cook the veggies and potatoes till 3-4 whistles....

“Orzo/risoni is one of my quick meal tips. It’s shaped like rice but tastes like pasta and cooks in just 5 minutes.” The main flavour base of this is pesto. When basil is in season or if you happen to have a friend with a “basil problem” in their herb patch (life is hard….), I instantly think of making pesto. The only problem is that homemade preservative-free basil doesn’t keep that well in the fridge – it tends to lose it’s bright green colour within a day and by the end of the week, it’s a rather unappetising greyish colour....

A worthy ending for your leftover Christmas ham bone, or use store bought. Make this in your slow cooker or on the stove! Pea and Ham Soup I’ve always said that Lentil Soup is the least sexy looking soup in the world. But in hindsight, I think Pea and Ham Soup should take that title. I mean, think about it. A sparkling white Corn Chowder is pretty. A Thai Tom Yum Soup is colourful and vibrant....

Peanut chutney with tomato Onion tomato chutney In a pan add few drops of oil and add the red chili, tamarind and garlic cloves. Saute till the garlic changes color to golden brown. Add the peanuts. Saute the peanuts in a pan, till it turns golden brown. Be careful, it should not get burnt. Switch off the flame Allow it to cool. If you want to take out the skin of the peanut, you can do so by rubbing it with hands....

METHOD: Grate the carrot, cucumber and finely chop the onions. Mix this well. Add little salt to taste if you want. since the green chutney has salt i didn’t add salt. Grate the veggies just before making else it will ooze out the moisture. Trim the edges of the bread and just roll it with the rolling pin gently to flatten it. Apply green chutney on the top side. Keep the filling on one edge of the bread....

Method Chop the garlic finely. Wash the poha twice and drain the water completely. Keep it covered. In a pan add olive oil and add the chopped garlic and ginger. Slit the green chili and add too. Once the garlic changes colour,add the veggies. I used frozen peas. Cook on high flame for a minute or 2. Do not over cook, the veggies should be crunchy. Add salt as needed....

I always make rasam by adding toordal and without garlic. We call it tomato rasam/parupu rasam. My mom makes the garlic rasam when we were having cold and cough and also during rainy day nights. We all love to have with hot steamed rice and garlic rasam with simple papad only. Apart from this, we can have this rasam as a soup too. The recipe of poondu rasam is updated with a full video....

Radish | mullangi 2 small Potato 1 (optional) Coriander leaves handful Green chili 1 Ginger a small piece Cashew nuts 6-7 Oil 3 tsp Cinnamon a small stick Curry leaves few Onion 1 Cumin seeds 1/4 tsp Salt as needed Method: Cut the radish and potato into small cubes. Slice the onions into long. Soak the cashew nuts in hot water for 10 minutes. You can replace cashew with 2 tsp of chutney dal |pottukadalai....

Red velvet is hugely popular in the US. I remember watching one of those reality shows about a popular cupcake shop in the US (I think it was in Georgetown in Washington) and the owners said that the most popular cupcake by a long shot was Red Velvet. Australia hasn’t quite caught on (yet!). Red Velvet is always a staple at cupcake shops, but they aren’t the most popular. When I offer to make cupcakes for birthday parties, no one ever asks for Red Velvet!...

You should know that this is a “freezer fudge” recipe so keep it in the freezer until you’re ready to eat it. Whenever a chocolate craving strikes, sneak over to the freezer and grab a piece. Why do you have to be sneaky about it? So no one notices… and that way, you can have the fudge allll to yourself 😉 I love how easy it is to make a batch of freezer fudge – you just mix everything in a bowl, pour it into a pan and then freeze it until solid....

Here for the cookbook version? Find it here -> the elegant Restaurant Lamb Shanks in Red Wine Sauce. Slow Cooked Lamb Shanks I have a real soft spot for slow cooked lamb shanks. I just love the look of a hunk of meltingly tender meat wrapped around the bone. Hits my carnivore sweet-spot, every time. Honestly, if you put this and a towering frosted cake in front of me, this would win every day of the week and twice on Sunday:...

I made this with fresh pineapple puree… so it’s basically a smoothie, right? I kid, I kid… There’s one special ingredient in this cocktail that I have yet to mention… vodka! It’s obviously what makes this cocktail a cocktail. And the great thing about the vodka that I used? It’s gluten-free! Stoli (a huge global brand) recently introduced a gluten-free vodka! I usually buy potato vodkas from lesser-known brands but they can sometimes be tough to find....

Method: Soak the rice for 20 minutes in 1 and 1/2 cup of water. Cook the rice by adding little oil and little salt. Spread the rice in a wide plate and keep it aside. In a pan add oil and add the ginger garlic paste.Slice the onions into long. Add the onions to this and saute well. Add the finely chopped tomato and saute well. When the tomatoes are mushy add the mixed veggies to this....

Served with a Sweet Chilli Dipping Sauce, these are seriously tasty!! If you’re in the mood for a Thai Banquet, try these Thai Meatballs with a side of Chicken Satay and Thai Fried Rice! Thai Meatballs You can mix together mince with coriander/cilantro, garlic and a dash of soy and get away with calling that Thai. And they will be ok(ish). But if you want some Thai Meatballs that are seriously delicious, and really truly do taste real-deal Thai, then you’re going to need the help of a few more things....

Rice 1 cup (cooked) Tomato 1 Tamarind a small piece Red chili 2 Sesame oil 2 tsp Salt to taste Mustard seeds 1/4 tsp Methi seeds | vendayam 1/8 tsp Turmeric powder 1/4 tsp Coriander leaves few For rice Cooking oil 2 tsp Mustard seeds 1/8 tsp Cashew nuts few Urad dal 1/4 tsp To roast and grind Dhaniya | coriander seeds 1 tsp Channa dal 1 tsp Sesame seeds 1 tsp Red chili 1 Chop the tomato into 4 and soak the tomato, red chili (2), tamarind in 1/4 cup of water for 10 minutes....

A chicken kale salad to crave This is a fully loaded kale salad that was intentionally designed to be satisfying to have as a meal. It has great variety of textures and flavours – crunch and saltiness from chickpeas, (soft) chewiness of the kale leaves, fresh juiciness from the tomatoes, tender meaty bits of chicken all tossed with a rich, cream tahini dressing. It’s incredibly filling. And the high delicious factor goes without saying!...

Toor Dal (un cooked) 1/2 cup Onion 1 Tomato 2 Garlic 1 (Optional) Green chilli 1 Curry leaves few Oil 2 tsp Ghee 1 tsp Turmeric powder 1/4 tsp Salt to Taste Red chilli 2 Mustard seeds 1/4 tsp Coriander leaves few Curry leaves Few Pressure cook the dal with turmeric powder and water. Once cooked, mash it nicely with the back of a ladle. Chop the onions , tomatoes and green chilli In a pan add oil and throw in the mustard seeds , green chilli, red chilli and curry leaves....

Tomato 2 Red chili 5-6 Urad dal 1 tblsp Peanuts 1 tsp Ginger a big piece Jaggery a tiny piece Coconut 2 tsp (optional) Salt as needed Oil 2 tsp + 1 tsp Mustard seeds 1/4 tsp Curry leaves few Method: Chop the tomatoes roughly. Peel the skin of the ginger. In a pan add 1 tsp of oil. Add the urad dal, peanuts and red chili. Roast till the dal turns golden brown....

Vendhaya kali Video of how to make Ulundu Kali recipe Method : Δ