That is something that 10-year-old me never thought I’d say. I can absolutely understand why Brussels sprouts have a bad rep. If you don’t prepare them properly, they’re like soggy little cabbages that smell bad. BUT when you make them right (i.e. roast them in the oven OR deep fry them) then they turn out just the opposite: crispy and caramelized little cabbage-like cuties that smell sweet. SO MUCH BETTER....

Karen Martini is a great Australian chef known for her contemporary takes on traditional food, in particular Middle Eastern, Mediterranean and classic English. She is the founding chef of Sydney’s famous Icebergs Dining Room and Bar located at Bondi Beach, the author of 3 hugely popular cookbooks, owner of Mr Wolf pizzeria in Melbourne as well as a TV presenter. What I love about Karen Martini is that she keeps the base flavours of traditional foods authentic but adds something simple to make it extra special....

What is coconut chicken curry? You need very few things to make this curried chicken dish: chicken thighs, canned coconut milk, and spices. That’s it. And that is precisely why this meal should be on your weekly dinner menu this fall/winter. It’s cozy and comforting and delicious AND easy. How to make coconut chicken curry: When I say easy, I mean SILLY simple. Like, pour a few ingredients into the instant pot and cook for 5 minutes (with a natural pressure release)....

CARROT AND GINGER SOUP RAJMA MASALA KADAI PANEER MUSHROOM PULAO PLAIN PARATHA (RECIPE COMING NEXT WEEK) FRUITSALAD WITH ICE CREAM ( Just mix any fruits of your choice and serve with a scoop of vanilla ice cream) Δ

This crispy Indian okra (bhindi) recipe tastes kinda like spicy fried green beans only it’s much, much better. The fact is that okra has an unfair rep. You know how people hate on brussels sprouts? It’s because they’ve never had oven-roasted brussels sprouts. How can anyone hate those crispy little guys – I mean, they’re fantastic. Okra is the same. If prepared properly/according to taste, you’re going to like it....

Crispy Skin Barramundi (or other fish!) Barramundi is one of Australia’s favourite fish. It’s loved over here for its meaty, juicy flesh and its wonderful skin, which crisps up to form a fantastic glass-like sheet of golden fish crackling when cooked properly. It helps that barramundi is available everywhere these days such as all the mainstream grocery stores, and is one of the better value fish around. Of course, as with any seafood, fresher and better quality fish costs more but is always worth it!...

Sweet Cucumber dosa, my friend Ashwini shared this with me before I left Singapore. She made this for me to taste and sent it to me before sharing the recipe. Ashwini also shared Poha upkari, Uppu huli khara dosa which I posted in Jeyashris kitchen. I was thinking to make this dosa for a long time. Finally, I made this yesterday and clicked the pictures too. I have posted Vella dosai | Jaggery dosai in Jeyashri’s kitchen....

Introduction Beef tenderloin is a premium cut of beef, prized for how tender it is. If you buy a nice big centre-cut piece for roasting from a good quality butcher, you pay for the labour involved in trimming and preparing the beef, upwards of $90/kg ($45/lb). But you can save quite a lot by purchasing a whole untrimmed beef tenderloin. The untrimmed whole tenderloin pictured in this post is $36/kg full price ($18/lb) but is regularly on special at $20/kg (it’s from Harris Farms, a chain fresh produce store in Sydney....

Wash the palak and chop them finely. Chop the onion and the ginger finely. Slit the green chilies. Cook the toor dal with garlic pods, in pressure cooker till 4-5 whistles. Mash it nicely and keep aside. In a pan oil and ghee. Add mustard seeds and cumin seeds. When they crackle add the ginger, onion and green chilli. Cook till the onions turn pink and translucent. Add the chopped palak and add sugar and salt....

Egg Foo Young – terrific quick dinner idea! I know most of us think of omelettes as a breakfast thing and no matter how often I endorse it for dinner, I feel like it will never stick. But trust the Chinese to come up with a way to plant omelettes firmly in the dinner rotation!! What is Egg Foo Young? Egg Foo Young is a Chinese omelette – egg mixed with vegetables and usually some type of protein (prawns / shrimp or pork are common) then smothered in a Chinese stir fry sauce....

EGG REPLACER: METHOD: Cream the butter and sugar using a hand beater. Add condensed milk, vanilla essence. Run the contents mentioned in the egg replacer table in a mixer. Mix it well to the sugar and butter mixture. Sift the flour, baking powder and baking soda for even mixing. Add the flour to the wet mixture and fold nicely using a spatula. Add the soda water and fold this evenly....

Bonus: Super healthy fish recipe, clocking in at at just 260 calories per serving! EASY Fish recipe! I love a good crispy Pan Fried Fish, and sure it only takes 7 minutes to make but we all have those days when we just can’t deal with flour dusting and stove-top oil splatter. Right?? So this Parmesan Crusted Fish is a recipe that I came up with in my former corporate days....

The best part is breaking open the golden brown balls to reveal the dazzling green insides. Dip them in tahini sauce and pop them straight in your mouth, or make wraps! Falafel recipe There are many things I do not know, but I do know this: Falafels are the highest and best use of chickpeas. Perhaps not the most common use – hard to beat a batch of creamy hummus whipped up in mere minutes using a can of chickpeas....

UPDATE: Give-away now finished! congratulations Stephanie Turnbull​ from Yatala, QLD, Australia and Lisa Honoshofsky​ from Ohio, USA! Both winners have been contacted by email to claim their prizes. I love doing giveaways! And today, TWO readers have a chance to win my most used kitchen tool – a handcrafted Japanese Chef’s knife. The exact knife I use every day – read more about it here! It’s sitting here in my house, brought all the way back from a little boutique knife shop in Tokyo....

You won’t believe what these are made out of… COCONUT FLOUR! Yup, these are coconut flour gulab jamuns! If you’ve ever been to an Indian restaurant, you’ve probably wondered: are gulab jamun gluten-free? No, they’re not. They are traditionally made with milk powder and flour. Well, this famous Indian dessert is getting a paleo makeover! Think: sweet fried dense donut-like dumplings soaked in an aromatic sweet syrup! Those of us who have to be gluten-free or who would just prefer a cleaner version of this dessert can enjoy gulab jamun once again!...

Slice and Bake Gluten-Free Cookies With only 6 ingredients, this cookie dough recipe somehow makes amazing gluten-free chocolate chip cookies! You can always leave the chocolate chips out or add in different ingredients, but classic chocolate chip cookies will always be my favorite. I love keeping this cookie dough in the freezer for two reasons: I have made this cookie dough many times and when I do make it, I almost always make a double batch of the dough and divide it into two logs....

After more ideas? Browse all my roast lamb recipes! Fork-tender, authentic Greek Slow Roast Leg of Lamb All around the world this weekend, there will be gatherings of family and friends to celebrate Easter. I was quite interested to learn that ham is very popular in America. Here in Australia, it’s all about roast lamb and seafood. I love a good roast lamb! I’ve shared quite a few of them – from a classic Roast Lamb Leg, to a Slow Roast Leg of Lamb (fall apart tender!...

Green peas 1/2 cup Almonds | Badam 15 Milk 4 cups Milk masala 2 pinches Sugar 1/3 cup Ghee 2 tsp Method: Blanch the almonds and take out the skin. Put the peas in hot water for 5 minutes and drain the water completely. If using fresh peas, pressure cook for 1-2 whistles. I used frozen peas. Grind the almonds and peas into a fine paste. Do not add water....

These days, when I get home from work the last thing I want to do is spend a lot of time in the kitchen. For the past few months, I’ve been waking up at 4:30 am most mornings to work out. I’m not one of those typical “go-getter girls” who’s crazy about exercise… but I’ve somehow found myself repeatedly going to the gym or taking part in an outdoor boot camp....

Now THIS is what I call a proper salad! Plus it’s transforming leftovers from a recipe I posted a few weeks ago. Thrifty, convenient, healthy, satisfying and super tasty. What more can you ask for in a salad?? A TROPICAL CHICKEN SALAD!! This recipe is based on this Hawaiian Coconut Pineapple Chicken Skewers and Coconut Lime Cilantro (Coriander) Rice I posted a few weeks ago. It’s a re-purpose of leftovers and I enjoyed the salad so much, I decided to share it here....