Vethalai | Paan | Betel leaves 2 Garlic pods 3 Pepper corns 1 tsp Cumin seeds| Jeera 1 tsp Red chili 1 Ghee 1/2 tsp Tomato 1 Mustard seeds 1/4 tsp Turmeric powder 1/4 tsp Salt as needed Wash the betel leaves nicely. Always chose the young ones . Take out the top stem part and the tear the leaves. If the leaves are little over grown take out the middle stem part too....

Welcome to the RecipeTin Eats Guide for how to cook a whole fish! Whole Baked Fish Ask any chef, and they’ll tell you without hesitation that the easiest and best way to cook a fish is to cook it whole. The flesh is juicier and more tender, and with no filleting and faffing around it’s also dead simple. For many though, the thought of cooking a whole fish is intimidating....

Whenever Roby and I go to the farmer’s market together, Roby will almost always wander off to buy cookies, taste-test random cheeses, and strike up conversations with people just so he can pet their dogs. Basically, he’s of no help when it comes to buying groceries for the week. Our most recent trip to the market was different though. When Roby was ready to leave he found me and proudly showed me his purchase: two zucchini and two yellow squash....

Every year since I started RecipeTin Eats, I have shared a Christmas and Thanksgiving menu. And the 2016 Christmas Menu is finally here!! I’ve actually already shared all the recipes for the feast, so this post is bringing it all together and showing you how you can get ahead so there’s little to do on the actual day. So you can spend more time with family and friends / opening presents / sipping mulled wine and nibbling rather than bustling around in the kitchen, being a stressed out wreck....

Dry potato curry is loved by everyone and potato in any form, pairs well with chapati and poori. I have posted the South Indian version of potato curry and few north Indian aloo gravies too. This aloo spring onion bhaji is perfect for picnics and lunch boxes too. Recently when we went a hiking with few friends here, one friend brought this sabzi along with parathas. We all loved it and later the next day I messaged her to know the recipe....

Rice kheer Pasta kheer Besan | kadalai maavu 3 tblsp Milk 3 cups Water 1 cup Ghee 1 tblsp Cashew nuts 5 Chironji | sara paruppu few (optional) Sugar 3-4 tblsp Saffron a pinch Cardamom powder a pinch In a pan add ghee and roast the cashew nuts and chironji (if adding). Once they turn golden brown take out the nuts and keep aside. In the same pan add besan | kadalaimaavu and roast this in a low flame till it emits a nice aroma and the besan turns golden brown colour....

After Vanilla Cupcakes? Here they are! Chocolate Cupakes Using the term “BEST” is not something I do lightly. I do feel a bit uncomfortable saying that these are the BEST Easy Chocolate Cupcakes. But in the cupcake world, I truly do believe these to be the best that can be for a simple no-standmixer, no creaming butter recipe. I was back and forth about which cupcake recipe to share. I was tempted to go for a “100% perfect” version which requires a stand mixer / electric beater to cream butter....

Brinji is a popular rice variety served at weddings in Tamilnadu. Basmati rice is cooked along with vegetables. The addition of coconut milk and fried bread gives an excellent taste to this rice. I have very nostalgic memories of this Brinji rice. Those days amma never makes veg biryani or any masala rice at home. So whenever amma attends any wedding at her close friend’s house, she packs this Veg brinji from the Kalyana veedu....

Like the Chilli Lime Baked Salmon, this can be made into a one tray dinner by adding vegetables that will cook at the same time! An amazing Broiled Salmon Dinner really doesn’t get any more simple than this, but it lacks nothing in the flavour department! Especially that glaze – it’s fantastic! And I really mean it when I say this is a 15 minute meal. It goes like this:...

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?...

Cabbage rice is one of the super hit recipes at our place. I tried this for the first time very casually, as I had no veggies at home except cabbage and capsicum. Everyone loved it very much. So I thought of sharing the recipe of this simple and easy cabbage rice. This is very simple to prepare and you can prepare this with leftover rice too. Adding capsicum to this cabbage rice gives a nice aroma to this....

Cajun Blackened Fish A few months ago, the uber talented Kathleen from Hapa Nom Nom did a guest post and shared Blackened Fish Tacos. Seeing that recipe really drove home how much amazing food there is in this world and how even if I live to be 178 (?!?), that I’ll never get through my ever growing list of things to make, food to try, restaurants to visit, countries to see and experiences to have....

Chutneys are staple in most South Indian homes. We make Idli | dosa for breakfast and dinner on most days. For this, we make a variety of chutneys. We usually make coconut-based chutneys, onion-tomato-based chutney, and peanut chutney. This chutney is without the addition of coconut. Also, we are using the most versatile capsicum as the main ingredient in this. I have not used tomato in this chutney recipe. We get tri-color capsicum in one pack in the market....

I received one of those “no brainer” questions a few weeks ago. It went like this: “Nagi, would you be interested in attending a small lunch to sample and learn about Riccadonna sparkling wines? Massimo Mele will be cooking up an Italian feast!” It took me about 2 seconds to hit Reply and send “YES!” straight away. Oh, then I went back to check the date and make sure I was actually free – but really, I would have made it fit into my diary....

Cheesy Zucchini Bread I want to tell you that this is a special recipe I made for Australia Day, which is today, Friday 26th January 2018. Being that as I started writing this post, it dawned on me that this Cheesy Zucchini Bread is green and gold which are our national colours. But alas, I must confess, it is by sheer co-incidence that I happen to be sharing a green and gold recipe on Australia Day....

Method: Wash the potatoes and par boil the potatoes. i just pressure cooked it till 1 whistle. Take out the skin and allow it to cool. In a pan add oil and add the onion , green chilli and garlic. Make it golden brown. Allow it to cool. Grind this along with mint leaves, kalpaasi, cloves ,sombu and ginger. Add the yogurt while grinding. Add the ground paste to the boiled potatoes and add the red chilli powder and turmeric powder....

Chicken Marsala Chicken Marsala is an Italian-American classic, one of those dishes born from blending Italian recipes with American tastes. A dish that is now so beloved that it’s a staple in restaurants across the States and well beyond. One bite is all it takes to be hooked for life, just as I was! It’s essentially a variation of traditional Italian scaloppine dishes. A thin chicken cutlet is coated in flour then pan fried until crispy and golden, then smothered in a rich sauce that is flavoured with Marsala which is a fortified Italian wine....

Find the recipe on page 198 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!...

Chilli crisp, how I love thee! Chilli crisp. That highly addictive Chinese condiment that’s the perfect blend of crunchy, spicy and savoury. Adds a stack of flavour into anything without overpowering heat. Are you already familiar with it? If not, meet your new best friend! But the best part about chili crisp isn’t even the spice kick. It’s the crispy bits. Those fabulous crunchy bits of chili and garlic add fabulous texture to anything lucky enough to be graced with a dollop of this wondrous Chinese sauce that has taken the western world by storm!...

Try this with a side of Fried Rice and Asian Slaw, or Asian Mushroom Ramen Noodles! If you’ve strolled through Chinese neighbourhoods, past Chinese BBQ shops with the bronzed, glistening ducks and Chinese Barbecue Pork hanging from hooks in the window dripping with sticky glaze, then the smell when this hits the hot pan will be familiar. And even if you’re not familiar with that smell, you will just know, you will know that this is 100% lip smackingly delicious and a total crowd pleaser....