Vietnamese lemongrass pork I’ve been wanting to recreate the chargrilled lemongrass marinated pork you find “everywhere” on the streets of Vietnam for years – but it always came out dry. Finally figured out the secret to keeping it juicy, so I had to share the recipe immediately! 😂 Across Vietnam, variations of this lemongrass pork are served in various forms. On rice, soups, in rice paper rolls, even in Banh Mi....

METHOD: Combine all the ingredients and blend it in a mixie. Strain it through a metal strainer. Float some ice cubes on the top and serve. Note: Deepa Hamaree Rasoi San Cheers,Uma Δ

Try it once, and you’ll be converted for life! Chicken Lasagna White Chicken Lasagna is everything you know and love about classic Lasagna – except it’s made with tender shredded chicken and golden mushrooms smothered in a cheesy Alfredo sauce! While it may be white instead of red, and made with chicken instead of beef, it has all the characteristics of what we love so much about Lasagna: it’s just as cosy just as cheesy just as saucy just as moreish makes a BIG BATCH freezes great you know it’s going to be a guaranteed hit with everyone!...

With roasted sweet potato, baby spinach, wild rice, feta and almonds drizzled with a honey lemon lemon sauce, there’s a great variety of textures and flavours. You’ll happily scoff down a giant bowl for dinner, take leftovers to work the next day, you’ll feel full, you’ll feel good, and you won’t miss meat! Sweet Potato Salad If the kaleidoscope of colour doesn’t get you, then ONE BITE is all it will take to convince you that this is a sweet potato salad to die for!...

“Sizzling Beef” Steak Fried Rice This is not the first time I’ve done a beef fried rice. But it’s the first time I’ve shared any rice dish with steak pieces rather than mince (ground beef) jumbled throughout the rice. In fact, it might be the first time I’ve ever eaten a fried rice with pieces of beef in it! Mind you, I’m not claiming this as an original invention. I’m just saying it’s different from the usual fried rice made with chicken or prawns/shrimp....

Pachadi | chutney is very popular in Andhra cuisine. Their meal won’t be complete without the addition of podis and pachadis. We call it Thogayal or thuvayal in Tamil cuisine. In Andhra, they call it pachadi. They make pachadis using many vegetables. I have even posted Andhra-style beetroot pachadi, Tindora pachadi too. Pachadis are usually served with hot rice and ghee, but they even perfectly pair well with idli, dosai, and chapati too....

Top tip: These are excellent to grill on the BBQ, or even better, over charcoal for a truly authentic Thai experience. Thai Beef Satay When I eat out at Thai restaurants, I tend to default to Chicken Satay skewers because I know chicken is hard to get wrong. Beef Satay, on the other hand, can be terribly hit or miss. Bland, chewy and dry beef is an all-too-common refrain. To experience Beef Satay the way it’s meant to be, better to make it yourself....

This beetroot raita is as delicious as it is fun to look at! 😍 It’ll steal the spotlight on your table – I mean, look at that bright pink color! And this raita has a very useful purpose: to provide a bit of cooling comfort after biting into a spicy dish. Everyone familiar with Indian cuisine knows that raita is a must at every Indian meal. Typically I serve super simple raita – just a bowl of yogurt thinned out with a little water and a few spices....

Method with step by step pictures : Using preethi zodiac mixie’s chopper blade chop the broccoli, red chili and coriander leaves.Using the grater option, grate 1 carrot.Using preethi Zodiac’s slicer option, slice 1 onion.Put everything in a bowl.This veggie mixture came to 1 cup plus little more.Add 1/2 cup of sweet corn to this. I used frozen ones.Add 1/4 tsp of oregano to this.Add salt as needed.Add the gram flour. You can add chick pea flour as well....

This is a quick recipe that evolved to use up leftover cooked beef, such as after making stock. So I’ve used repurposed beef here but don’t worry, it can be made from scratch too! Caramelised Vietnamese Shredded Beef Caramelised Vietnamese Shredded Beef is a recipe that was born as a way to use up leftover cooked brisket used to make the broth for Pho soup. Leading up to publishing the recipe, I made it quite a few times and found myself with an alarming stockpile of cooked brisket in my freezer....

Veg kheema masala Paneer bhurji Serves 2-3 METHOD: In a pan add little oil and saute the grated cauliflower till it becomes slight golden brown. Keep it aside. Chop the onions finely. In a pan, add oil and add the chopped onions. When it becomes pink in color add the ginger garlic paste and fry till the raw smell goes and the onions become golden brown . Keep the flame medium....

Celeriac Soup Celeriac, that knobbly brown root vegetable that sits quietly in the corner of your grocery store, is an unsung hero in the vegetable world. I thought it’s about time I brought it into the limelight in a dish that stars in this low-carb wonder! Celeriac is, as you’d guess, part of the celery family. The leaves and stems in fact look just like skinny celery stalks. However you only eat the chunky root bulb of celeriac, and it’s often sold with just this part....

Chicken Banh Mi Banh Mi is a meat filled French baguette sandwich stuffed with Asian flavours. Born from the time of France’s occupation of Vietnam, I imagine the French just couldn’t cope without crusty bread so they introduced baguettes to the Vietnamese and the Vietnamese filled it with their meats and herbs and voila! The now-world-famous Banh Mi was born. While Vietnamese locals love the classic mystery-meat-pork-cold-cuts version, there are all sorts of other varieties across Vietnam and around the world these days....

Eat some now, freeze some for later – you can even reheat from frozen! Chicken Burritos One of my biggest gripes about Burritos (other than how ridiculously gigantic they can be, far wider than any normal human mouth) is that by the time you get halfway through, you’ve got burrito explosion on your hands. Rolling technique comes into play – the firmer it’s rolled, the better it holds together. The filling you choose also has an effect – Shredded Beef and Shredded Chicken holds together pretty well....

Whenever we have a party at our house, I always serve a special drink. In the winter, it’s usually mulled wine, hot apple cider or hot chocolate. The rest of the year: punch. I love punch because it’s easy to make and allows guests to serve themselves which leaves me (the host) free to chat and enjoy the party. This chilled apple cider punch calls for three main ingredients: apple cider, orange juice and ginger beer....

I need my food to have a lot of flavor, and this recipe certainly does. White wine, fresh thyme, garlic and serrano pepper help upgrade this soup from average to awesome. All of these ingredients blend together beautifully, making for a tasty soup. This dairy-free soup is incredibly delicious on its own; it’s the perfect comfort food on a cool night. You can also use this in any recipe calling for cream of mushroom soup....

Oh – and only 400 calories a serving. And you know my portions aren’t teeny tiny! Creamy Sun Dried Tomato Pasta I know this is a rather different way to make a sun dried tomato pasta, but bear with me – it works, it’s super simple and there is logic to my madness. And it’s darn tasty! I’ve made sun dried tomato pasta before by just by stirring chopped up bits of sun dried tomato through a cream based sauce....

Creamy Vegetable Soup This is a homemade version of the Cream of Vegetable Soup cup-a-noodle packs which is a little optimistically labelled with “lots of noodles!!” Because let’s be honest – a powder soup packet mix for a mug can only have so many noodles in it. And while we’re on the topic, there’s not that much veggies in it either. (And I STILL loved it growing up!) Hence the beauty of homemade!...

This recipe is similar to Honey Pepper Beef Stir Fry – with the addition of the crispy beef! Mongolian Beef I cannot get enough of this Mongolian Beef. I am obsessed! PF Chang’s is an Asian themed restaurant chain in the US. They seem to be everywhere – and it’s wildly popular. Because of its sheer popularity, I had to try it when I was in the US. I actually didn’t mind the Chow Mein that my friend got, but personally I found the Mongolian Beef too sweet and too oily....

Now that I’m actually working out again (let’s see for how long), I go through eggs faster than ever. I feel like my body craves eggs. When I get home, I’ll eat 2-3 fried eggs and some veggies for dinner and call it a day. Sometimes though – I want to be a little fancy and on those days, I make myself a frittata aka egg pie. Frittatas are great because of how easy they are to make....