Nasi Goreng Anyone who has been to Bali would be familiar with Nasi Goreng and probably had it almost every day because it’s everywhere and darn delicious! So for those who have tried and love Nasi Goreng, you will be surprised how easy this is to make in your very own home. And for those who haven’t tried it, I hope you do! The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is!...

Small onions | shallots| chinna vengayam 15-20 Tomato 2 Tamarind a small gooseberry sized Rasam powder 1 tsp Black pepper 1tsp Jeeragam | cumin seeds 1 tsp Turmeric powder 1/4 tsp Toor dal 2 tblsp (cooked) Salt as needed Curry leaves few Coriander leaves few Ghee 1 tsp Mustard seeds 1/4 tsp Asafoetida 2 pinches Grind the tomatoes and filter it. Filtering is optional. I want the rasam to be more thin and not cloudy....

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! Curious about my cookbook?...

Chutney dal | pottukadalai | fried gram 1 cup Rice flour 1/2 cup Ginger a small piece Green chili 1-2 Onion 2 Salt as needed Garlic 2 cloves Fennel seeds | sombu |saunf 1 tsp Oil for deep frying Curry leaves few Grind the chutney dal into a fine powder in a mixie. Finely chop the onions, curry leaves and green chili. Grate the ginger. Using a mortar and pestle, crush the fennel seeds, chopped green chili and garlic pods....

Method : Δ

Palak poori recipe Bhatura recipe Scroll down to note down the tips as how to make poori in advance if you have guests coming to home. In a wide bowl add the whole wheat flour, salt, sugar,sooji (if adding) and slowly add water to this and make this into a stiff dough. Ensure that it should not have cracks. Do not make the dough very tight else while rolling it will not come smooth....

Stir Fried Prawns Fact: Even the most seasoned of cooks can struggle with a Prawn Stir Fry. Timing everything so the prawns are perfectly cooked when the vegetables are tender-crisp, while the stir fry sauce has thickened to the right consistency is actually harder to nail than it sounds. More often than not, something will be not quite perfect. The natural tendency is the focus on not overcooking the prawns (a dry, chewy crime!...

This is made during Durga puja festival. Sandesh is made using fresh paneer. Traditionally they use nolen gur, the date palm jaggery for making this sandesh instead of sugar. Also check out other Bengali recipes Bhapa doi, Bengali rasagulla, Channar puli and Lavang latika Bring the milk to a boil and once it is done simmer the flame and add the lemon juice.while adding the lemon juice dilute this with 1-2 tbsp of water....

Kerala paal payasam Semiya payasam in microwave In a heavy bottomed pan, add ghee and fry the cashews till golden brown and keep aside. In the same pan, add the vermicelli and roast it till turns into a nice golden brown colour. While sauting, stir it in between. Don’t let it burnt. Do not add more vermicelli as it will make the payasam too thick. Now add the milk in the pan and boil it till the milk reduces to 3/4 th of the quantity....

Smoked Salmon Dip I consider this dip a bit fancy pants because the cost to make this is probably about 2 to 3 times the cost to buy a tub from the supermarket. Whereas usually, I’m chirping “this recipe is better AND cheaper than store bought!”, like these copycat Gourmet Crackers which I swear is about 80% cheaper than buying them and I double swear that they taste better. But in this case, the homemade version costs more....

Find the recipe on page 288 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!...

I know, I know. It’s pumpkin season and while it seems like every blogger is sharing recipes for pumpkin desserts… I’m sitting here making you this savory pumpkin recipe. And this, just two days after sharing a recipe for savory paleo pumpkin chili! I hope you still love me! Do you prefer pumpkin in sweets or in savory dishes? Truthfully… I think I prefer pumpkin in savory recipes. It holds flavor really well, which is great because I looove flavorful food....

Spinach and Ricotta Cannelloni This is one of my go-to freezer meals I make to give to friends, and a great one to make for dinners to cater for both carnivores and vegetarians. I make it often throughout most of the year, except perhaps at the very height of summer. Yes, I love cannelloni that much! Cannelloni is a tube shaped dry pasta about 7 cm / 3″ long and 2cm / 2/3″ wide....

Sukku kuzhambu Puli kuzhambu Method : Δ

I made these scrumptious stacks using leftover frozen Pork Carnitas but I’ve also provided directions for making these with chicken – super quick!. Every time I make tacos this way, I wonder why I bother with the traditional method. There is something about “stacked” food that’s irresistible. It’s so satisfying to cut into the stack and turn a pretty pile into a delicious mess. Yup. That’s my kind of food....

METHOD: Par boil the potatoes and when done peel off the skin. In a bowl mix the yogurt , tandoori masala powder,ginger garlic paste, redchilli powder and salt. Pour this over the parboiled potatoes and marinate for 8-10 hours, preferably overnight. This is very important so that the masala will get into potatoes. Grease your baking tray or line in the tray with aluminum foil. Bake for 5 to 7 minutes in a preheated oven at 180 degrees C....

Δ

This Thalagam is similar to ezhukari kootu, but has it is unique in its flavor and taste. We add all naatu kaai| locally grown veggies to this thalagam kootu recipe. We do not add sambar powder or cooked dal for this thalagam kuzhambu recipe. The addition of the freshly ground spices gives thickness to the kuzhambu. Traditionally we make this for Thiruvadirai. But we can make this on other days too and pair it with rice too....

METHOD: First clean the vazhipoo. Take out the bunch of flowers and take out the kallan( the black part. I took this photo from my phone as couldn’t handle the camera in one hand. Chop them finely and put it in vessel filled with water and little butter milk. the addition of buttermilk is to avoid the the discoloration of the vazhaipoo. This can be done on the previous day night and kept in the refrigerator....

I used onions, green capsicum, red bell peppers and carrots. All purpose flour 1 and 1/2 cup Dry yeast 2 and 1/2 tsp Warm water 1/2 cup Sugar 1/2 tsp Salt 1/2 tsp Olive oil 1 tblsp Grated mozzarella Cheese – 3/4 cup to 1 cup Pasta sauce 1/4 cup Red chilli flakes As needed Oregano as needed Mixed veggies (for pizza topping) Method: Add the yeast, sugar and salt in luke warm ....