Sprouts tikki Sprouts chaat recipe Wash and soak the green moong dal in water, for 6 hours. Drain the water completely. Spread this in a casserole (hot box| hot pack) and close it and keep it untouched for 10- 12 hours.(preferably over night). Do not crowd the hot box, use a bigger one to spread it well. I soaked at 9 am in the morning and put this in the hot box around 3 pm....

This rarely happens, and it usually only lasts 24 hours, but I can officially say: I’m cooked out. Between cooking for Easter both in real life and for RecipeTin Eats and client work, the amount of food that has come out of my pokey little kitchen over the past couple of weeks is extraordinary. My freezer is jam packed, the homeless guy is getting 2 meals almost every day, and every friend I see gets sent home with food....

I tend to shy away from sharing basic recipes like today’s Buttered Peas. Too easily distracted by more exciting-sounding dishes. Pierogis! Crispy chicken burgers! Chocolate cream pie! Yet, the irony in all this, of course, is that I make these peas a gazillion times more often than I do Basque Cheesecake. A staple side dish, quick to make but totally restaurant-worthy. Though, posh restaurants might pod their own rather than buying frozen....

The best thing about cooking beets in an instant pot? The peels basically slide right off once they’re done. There’s no prep work required – just rinse and put ’em in the pot and cook. The end result: perfectly cooked, fork-tender beets! I just love beets! I mean, the name of my blog IS my heart beets after all. Whenever I eat beets, I always wonder why I don’t share more beet recipes on my blog....

Do you have a “happy place,” and if so, is it food-related? I have a few happy places (most involve food, lol). One of them is really easy for me to get to. It’s me sitting by myself on my couch, wrapped up in a big blanket, holding a bowl that’s nearly filled to the brim with piping hot dal and fragrant basmati. At the very edge of my bowl sits a plop of cold yogurt and a spoonful of spicy achar (Indian pickle)....

Coconut rice is a mild rice dish that’s so good you can enjoy it on its own, or with a pickle. Everyone in my family loves this rice. It’s a nice change from our everyday plain basmati rice. Whenever I make instant pot coconut rice or my lemon rice, our meals feel a little more special. What is Coconut Rice? If you’re new to coconut rice, this is a popular dish from South India, where coconuts and rice are aplenty....

Think of this dish as spicy comfort food: the Indian version of meat and potatoes – with a bit of tang! This ground pork and potato vindaloo is the perfect weeknight recipe. It’s effortless to make in an instant pot. I actually have another pork vindaloo recipe (which is excellent, by the way). There are a few differences between that recipe and this one. This ground meat vindaloo isn’t as saucy, and it calls for ground meat rather than pork shoulder....

I know what you’re thinking. You see this frenched rack of lamb dressed to the nines, wearing a bright orange-red coat, accessorized with toasted spices and fresh mint, and sitting upright with all the confidence in the world. And naturally, you presume it to be fussy, finicky, high-maintenance. But guess what? This fancy-looking entree is actually as simple as can be. Don’t believe me? I’ll show you! Watch How Easy it is to Make a Rack of Lamb in an Instant Pot!...

What is Egg Korma? This flavorful, aromatic, and nutty egg korma is a Mughlai dish, meaning it’s a royal dish. I love that you can make such a royal-tasting dish with an ingredient as humble as an egg. This rich and nutty korma is perfect for brunch, lunch, or dinner. And the extra touch of fresh mint on top makes it feel even more special, so don’t forget it! There are two main reasons why I love making egg korma (or really any egg curry) in my instant pot: Being able to cook this sauce while also cooking the eggs at the same time saves me from dirtying two pots and allows me to use the least amount of effort possible....

What is Tindora? This ivy gord vegetable goes by a long list of names: tindora, kundru, kovakkai – just to name a few. This Indian vegetable is bright green and resembles a small cucumber. It’s mildly flavored and crunchy. It’s my husband’s favorite vegetable (and while I still need to learn how to make it the South Indian way from my MIL), for today – I’m sharing the North Indian version made with Onion Masala and spices....

We South Indians make different varieties of rasam. This jeera rasam is one without roasting any spices. Also, we are not adding sambar powder, rasam powder or cooked dal to this rasam. This is a no garlic variety of rasam too. My mom makes this on the day when she makes paruppu usili. Rasam is most staple in many homes. Even if they make sambar, mor kuzhambu or vatha kuzhambu, rasam is compulsorily made....

Find the recipe on page 316 of Dinner. I’m not just doing this to torture you, I promise. This page exists to display the how-to video for this recipe which I exclusively created for my debut cookbook, Dinner. Every recipe in the cookbook has a tutorial video. To watch it, you simply scan the QR code with your phone or tablet and it will take you straight to the recipe video like the one shown above!...

Mango pieces 3/4 cup Plain soda 330ml Sugar 3-4 tblsp Lemon juice 2 tblsp Salt little Ice cubes few Video of mango margarita I used banganapally mango. Scoop out the flesh of the mango and chop them roughly. In a mixie add the mango pieces, sugar, lemon juice and ice cubes. Grind this into a smooth mixture. Add plain soda to this. Mix well. Take a serving glass and rub the rim with lemon juice....

The main ingredients of the mango salsa are ripe mangoes, red onions, tomato, bell pepper, lemon juice, and cilantro. In Authentic salsa they use, jalapenos, but we are not that in this recipe. Salsa | Pico de Gallo is a Mexican dip recipe, usually made with tomatoes, onions, cilantro, and lemon juice. As fresh mangoes are in season now, we are making salsa with fresh mangoes. When it comes to how to pick out the best mango from the market, we should always smell the mango and see....

Thakkali thokku Punjabi style mango pickle Method: Add red chili powder,turmeric powder and salt. Mix well and let this cook in a low flame. When it comes to a whole mass add the jaggery. Cook till it emits the oil . Switch off the flame once the thokku look glossy. Mango thokku is ready. Allow this to completely cool. Store in a clean dry glass container. Do not store in stainless steel vessel....

Meatloaf recipe A loaf made entirely of meat. What’s not to love? (Vegetarians are excused 😉) It’s economical. It’s quick to prepare. It’s a classic family favourite. And leftovers make terrific sandwiches. If you think that Meatloaf is really just a giant beef burger shaped like a loaf, it’s time to abandon that misconception! Meatloaf shouldn’t taste like a hamburger! Meatloaf has more flavour because whereas you wouldn’t eat a hamburger without toppings, sauces, cheese and a bun, you can certainly eat Meatloaf plain because it’s so juicy and tasty!...

This dish is just veggies roasted with just a splash of olive oil, salt and pepper, then topped with a simple tahini drizzle sauce and a scattering of spices, pine nuts and coriander. Served with a side of lebanese bread wedges or pita bread, it’s perfect as a meal, or of course as a side. This is a great way to use up the random leftover roast-able veggies you have at the end of a week....

Find the recipe on page 165 of Dinner. I’m not just doing this to torture you, I promise. This page exists to display the how-to video for this recipe which I exclusively created for my debut cookbook, Dinner. Every recipe in the cookbook has a tutorial video. To watch it, you simply scan the QR code with your phone or tablet and it will take you straight to the recipe video like the one shown above!...

When I think of Christmas leftovers, the first thing that comes to mind is ham. Do you find that you always have more leftover ham than anything else? Year after year, my mother packs up Christmas leftovers for us to take home and it always includes a big chunk of ham. I try to snaffle extra turkey, gravy and potato which, to be honest, I prefer because I have so many more ideas for ways to use those leftovers than ham....

White button Mushroom 7-8 Onion 1 Garlic 4 pods Bay leaf 1 Ginger a small piece Butter 2 tsp Salt to taste Pepper powder to taste Milk 1/2 cup Fresh Cream 1 tblsp (optional) Method: Wash the mushrooms nicely and cut them into slices. Roughly chop the onions and peel the skin of the garlic. In a non stick pan add butter and add in the bay leaf, garlic,ginger and onions....