Perhaps we can feign ignorance and refer to these sweet cupcakes as muffins (even though they are most certainly not). If I can play pretend with my toddler and make him believe that I genuinely enjoy eating his homemade spaghetti (which is actually just a bowl of miniature cars), surely you and I can pretend that these cupcakes are indeed muffins. Not that far of a stretch when you think about comparing spaghetti to cars....

In the spirit of simplicity and speed, I’ve just used fish and choy sum. But it’s excellent with shrimp/prawns, chicken, pork or even leftover cooked meats! Quick and Easy Chinese Rice Soup This rice soup is a really good, quick low effort meal that’s extremely versatile. Based around a simple Chinese soup broth used in several recipes I’ve previously shared, including this Chinese Noodle Soup, I think the feedback from a reader is all you need to know about this broth: “The depth of flavour is incredible for such a simple, quick, easy soup....

SSP powder asafoetida SSP ultra powder asafoetida SSP Crystal Asafoetida In a pan add 3 tsp of oil and add the red chilis. Saute for a minute till the color slightly changes and ensure not to turn it black. Switch off the flame and add the tamarind and asafoetida. Grind this along with fresh coconut and salt. Add water to while grinding. Transfer it to a bowl. Temper with mustard seeds and curry leaves in 1 tsp oil Add it to the chuntey....

IDLI TIFFIN SAMBAR COCONUT CHUTNEY – (Recipe coming soon) RAVA KESARI ULUNDU VADAI LEMON RICE AVIYAL CURD RICE See you all soon with some interesting recipes in this coming week. Δ

What’s Corn and Chicken Curry? If you like Butter Chicken (and who doesn’t?) then you’ll love this corn and chicken masala. Both have a similar flavorful, creamy, tomatoey sauce. This recipe is much faster to make, as it’s a pour and cook recipe. If you have chicken in the fridge, spices in the pantry, and frozen corn and Onion Masala in the freezer, then you’re ready to make this restaurant-worthy chicken dinner....

This corn kadai masala is the kind of dish that’ll have you licking your lips and wondering how the heck something so simple can be so darn good. Also known as corn and capsicum masala, this is a dry-ish dish made with sweet corn and bell peppers coated in a flavorful chatpata (tangy) masala sauce. Before I tell you about how great this dish is – all you really need to know is that its silly simple to make....

Crispy Baked Chicken Legs If you ask me, on a sheer scale of munchability (new word) chicken drumsticks beat out chicken breasts any old day. I’d rather be grabbing a drumstick with my fingers and chomping that meaty flesh off the bone than daintily nibbling a chicken breast with a knife and fork! But, maybe that’s just me. So if you’re in my camp – or actually, even if you’re not (!...

Find the recipe on page 133 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!...

Dal, dahl, daal or dhal! OK, so we might never agree how to spell it, but I think we can all agree that Dahl is one of the most fabulous transformations of the humble lentil! Dal is probably the most essential staple dish in Indian cuisine. And it’s one of the most magical and economical foods in the whole world. A handful of lentils, a few spices, and just a bit of TLC transforms into a pot of deliciousness that’s nutritious and makes your tastebuds dance....

Hi. I’m Varsha. Amma talks about me in some of her posts so I guess most of you know who I am. I love to eat more than cooking. I enjoy baking cakes and muffins. I’m the one who usually brings the cake for any of my friend’s birthday and hence I’m titled the “BAKER”. Amma gave me an opportunity to write one of her posts. I chose this one as its my favorite cake recipes....

BONUS: They stay 100% crunchy for 2 whole weeks! (Possibly longer – I caved). Chocolate Chip Cookies – Byron Bay Copycat! Australia’s most famous cookie are Byron Bay Cookies. They come in all sorts of flavours, and three of the most popular ones are White Chocolate Macadamia Cookies, Triple Chocolate Fudge and the chocolate chip cookies. They’re sold at cafes all across Australia, and they are without a doubt the most well known cookie brand....

Bonus: they happen to be HEALTHY 💪🏼 Fish Tacos A bad fish taco is worse than a bad chicken taco. And while most people would be turned off after multiple dismal experiences, I persevered, believing there to be better. I mean, tacos. They have always been one of my favourite foods, ever since the first time I tried them. And I’m thankful I didn’t give up. Because it just got better and better....

I think a French Vinaigrette is the very first salad dressing recipe I learned to make properly. When I say “properly”, I mean more than just drizzling a squeeze of lemon juice and olive oil over greens. Which there’s nothing wrong with doing, and I still certainly do that! I mean actually making a real proper salad dressing. I think this was my first. 🙂 The thing many people may not know about French Salad Dressings is that it keeps really well for up to 2 weeks....

Method: In a pan add oil and roast the toor dal and roasted gram . Roast it in a low flame till it becomes golden brown color. Be careful not to get it burnt. Else it will spoil the taste. Take it out and roast the red chilli, black pepper and cumin seeds. Roast them in a slow flame. Keep it aside and roast the garlic . Actually i added 7 garlic pods but after tasting i felt i needs some more to get the flavor....

Andhra nalla karam podi Pavakkai podi Method : Be careful no to get it burnt. Take it out and add the red chilis. Roast till they becomes crisp and not change the color. I used 5 kashmiri chilis and the few spicy red chili. Take it out and keep aside. Chop the garlic into small pieces. In a pan add oil and roast the garlic pieces till it becomes golden brown....

I wasn’t always a fan of peaches. In fact, I used to HATE (ok, strongly dislike) peaches. The fuzzy texture really bothered me…. For YEARS, I deprived myself of this incredible summer fruit. I didn’t eat fresh peaches through my teens or even through college. It was only a few years ago, while working in Pennsylvania that I had my first farm fresh peach. I was a television reporter and I was sent out to do a happy fluff piece on a local peach farm....

In this blog post, I’m sharing a few of my tips as well as advice from my incredible internet community of moms and dads. How to go from “No daal, mommy!” to “More daal, mommy!” When my son Tony was born, I was told by friends and family members to start feeding him Indian food as soon as he started solids – and so I did. While I do think that helped develop his palate, I am also confident that it’s never too late to get your child interested in food from another culture....

Idli milagai podi with peanuts Thengai milagai podi Channa dal 1/2 cup Whole Urad dal 1/2 cup (black or white) Red chili 15- 20 Sesame seeds| ellu 3 tblsp Oil 1 tsp Asafoetida 2 pinches Salt to taste Video of how to make Idli milagai podi METHOD: In a pan add oil and add the channa dal. Roast till it becomes golden brown. Keep it aside. Add the urad dal now....

Out of all Indian chicken curries, I’d say achari chicken curry (also known as achari murgh) is the most flavorful. Bold statement, I know. But this pickled chicken curry is incredibly flavorful and only gets better with time. Trust me, you will absolutely love the leftovers! If you’ve ever tried achar (an Indian pickle) before, then you’ll immediately note that this curry has a similar flavorful profile. That’s because achar and achari chicken have a lot of the same spices....

You won’t find this dish on any restaurant menu – but ask anyone from Kerala, and they will tell you all about Kadala curry. This brown chickpea coconut curry is a very popular dish typically made on Sundays for breakfast/brunch and served with something called puttu (steamed rice and coconut). You can also eat it with idli/dosa, rice or an Indian flatbread. I think most Keralites love kadala curry because it’s a dish that tastes like home....