Kesar Rabri Pista kulfi Δ

Method : Δ

Plus, I’m sharing a secret for how to stop guacamole from going brown – it lasts two whole days in the fridge and stays the perfect green colour! A really great Guacamole recipe Anyone who has visited Mexico or been to an authentic Mexican restaurant will agree that there is guacamole…then there are really good guacamoles. For most of my life, I was making it like much of the world: mashing up avocado, stirring through jalapeño, coriander/cilantro, lime juice and salt....

I made this habanero chili before leaving for NYC this past weekend. I wanted to make sure Roby (my husband) didn’t eat fast food while I was out of town. I swear he gets excited when he knows I’m leaving – his mind goes straight to chicken nuggets. The reason I traveled to NYC was because my college best friend’s boyfriend asked me to visit. He was planning to propose to her and wanted her close friends to be there to celebrate afterward....

Chili paneer Gobi manchurian Drain the water from the potatoes and pat dry them. Mix this well with the powders in the bowl. Heat the oil in a pan and when it is hot, slowly put the potatoes in oil. Do not crowd the pan, add in batches. Ensure that the potatoes do not stick to each other while frying. Put the potatoes one by one. Fry till golden brown and drain the extra oil in the kitchen towel....

For Honey Soy drumsticks and bone in thighs, use this recipe. For boneless thigh and breast, use this recipe. Honey Soy Wings I’m generally a fan of any food you can eat with your hands and wings are pretty high up on my list. Add the word “sticky” and I’m all in! The key to making these really sticky in the oven without fussing with sauce reduction on the stove or cornflour slurries is to drain off the watery chicken juices partway through baking before adding the honey soy sauce....

You can use any slow cooker to make this recipe – but I made mine in my wonderbag. It’s a pretty neat device – it’s a slow cooker that doesn’t use any energy. Yep, that’s right – you don’t have to plug it in. It’s perfect for camping, tailgating, potlucks, picnics or you know… if the world ends (kidding). Typically when I make a ground meat slow cooker curry or chili (like my habanero chili), I first use a pan to cook the meat and then I add the mixture to my crockpot....

As a food blogger, I feel a bit funny sharing this recipe for masala stuffed karela because I know most of you aren’t going to like it. Bitter melon is a (very) acquired taste. In fact, I stand by what I wrote in my first bitter melon blog post that I shared with you guys a few years ago: if you’ve never tried bitter melon before, then there’s a 99% chance you’re not going to like this dish....

Murgh musallam definitely qualifies as a holiday-worthy dish. It’s perfect for a special occasion or a dinner party and guess what? Absolutely no one will know how easy it is to make (unless they read my blog… but don’t worry, you can totally pretend like we don’t know each other if you want). What is murgh musallam? How is this recipe easier to make in an IP? Murgh means “chicken,” and musallam means “whole,” so murgh musallam literally translates to “chicken whole,” which, um, turned around is obviously “whole chicken....

Jewelled rice pilaf There are many rice dishes on this website, but this is the crown jewel of them all. Just LOOK at that colour! And the flavour – WOW. It’s a fruit-nut pilaf delicately perfumed with traditional Persian spices – cumin, fennel, cinnamon, all spice and cardamom – with that unmistakable, intoxicating scent and bright yellow colour that you only get from the world’s most coveted spice: saffron. While this Persian /Middle Eastern rice is flavoured enough to make you want to eat it straight out of the pot, the flavour is still mild enough so it’s suitable to serve alongside bold flavoured mains....

A few months back while talking with my friends on a whats app chat, one friend was telling me about this kuzhambu. She told that her mom makes this often and home. She shared the recipe with me the next day. I saved it in my ‘Notes list’, but completely forgot to try it out. A few days back while I was scrolling the ‘Notes list’, I found this recipe....

Lamb Tagine I’ve done chicken and vegetable tagine. Now it’s time to meet my favourite tagine child: LAMB TAGINE! Arabic spice mixes and lamb are just a match made in heaven, a combination I’ve not shied away from exploring. Proof: Moroccan backstrap, Harira Soup, Shawarma shoulder, Lamb Shawarma chickpea soup, Moroccan lamb meatballs. (And all my Moroccan recipes here) Not sure why it’s taken me so long to share the mother of all Moroccan lamb dishes – tagine....

Have you ever tried to make one of Jamie Oliver’s 15 minute meals? I did. I made Ricotta Fritters with Tomato Sauce and Zucchini Salad. I really tried to make it in 15 minutes. I even followed his “rules”, where you start with all the ingredients on the counter, washed and ready to go, the pan on the stove on high heat and a full kettle of boiled water. It took me just over 20 minutes to get on the table so not bad on timing....

Raw mango pachadi is one of the traditional dish in Tamil new year festival menu. I have already posted Raw mango pachadi recipe with full video. Also we can make mango pachadi using ripe mango too. In Tamil new year menu we include all the 6 tastes of food. Though the recipe is almost same in most of the houses, there are little variations too. Some add ground coconut paste and some make it without the addition of coconut....

Usually, in restaurants, they deep fry the papad and make masala papad. No doubt, the simple starter tastes awesome with deep-fried papad. In this recipe, we are not deep-frying the papad, this turned out quite well and we all enjoyed it a lot. If you have sudden guests and wanted to make a quick starter, you can make this masala papad with easily available ingredients at home. Usually onion, tomato and spices are added to the restaurant-style masala papad....

Chop the methi leaves. Chop the onion and tomato. Soak the paneer in hot water for 10 minutes. Drain and keep aside. In a pan add 4 tsp oil and add cumin seeds and 1 tsp ginger garlic paste. Saute in low flame till the raw smell goes off. Add 1 chopped onions, saute till translucent. Add 1 chopped tomato and cook till it becomes mushy. Add the chopped methi leaves to this....

These Mexican Pulled Pork Rolls are: Great for feeding a crowd. One batch of Pork Carnitas (Mexican pulled pork) will make 25 to 30 of these! (Though this recipe is only to make 4); Freezer friendly, so are great to make ahead; Easy on the budget; Easy to make; and Jazzed up with a gourmet spin with caramelised onions, a great frugal way for making things “gourmet”! I would die a happy girl if I was buried under a mound of these....

Millet Bisibelabath Millet Capsicum rice Method : Δ

As promised when I published our Seafood Platter, the oyster sauces have arrived!! Oyster camp – in or out? I feel like oysters are one of those foods that are a bit divisive. You either love them or hate them. Those who hate them think they’re slimy and expensive, and that people only eat them because it makes them feel fancy. Those who love them adore the briny flavour, the taste of the sea and how life just feels good when you’re slurping oysters with a glass of chilled bubbly!...

Motichoor ladoo Rava ladoo Besan ladoo Coconut ladoo Atta ladoo Maa ladoo Take small portions of the flour mixture and make it into ladoos. Paasi paruppu | yellow moong dal 1 cup Sugar 3/4 cup Melted ghee 1/4 cup + 2 tblsp Cashew nuts few Cardamom powder a pinch Repeat this for the rest of the flour. Store this in a airtight container. This will stay good in room temperature for 4-5 days....