All cookbook action around these parts!! Back in October 2021, I made the decision to put a pause on posting new recipes on this website to allow myself “just a couple of months” to focus on writing my first cookbook. I really expected (and declared as such!) to be back to my usual routine of sharing 3 new recipes a week by December. Then in December, I declared I’d be back in February....

The warm sweetness from the golden syrup combined with the wholesome goodness of oats and coconut is a flavour that is unique to this crunchy Australian biscuit! Anzac Biscuits Australia’s favourite biscuit! We love them for their buttery caramel flavour, how crunchy they are, that it’s a forgiving recipe and the history – this is a biscuit that Aussies make to commemorate ANZAC Day. “ANZAC” stands for Australian and New Zealand Army Corps....

Welcome to Day 5 of the inaugural Holiday Salad Marathon, a series where I’m doing the polar opposite of the usual baking countdowns and bringing you a new salad recipe every single day through to Christmas Eve! Today I’m sharing a great Aussie classic: Chang’s Crispy Noodle Salad This is a salad from that comes to you from the back of the Chang’s Crispy Noodle packet. It’s an Aussie summer BBQ favourite that hits the spot with everybody....

Terrific as a dip for chips or vegetable sticks, as a sauce for all things Mexican including quesadillas, burritos, nachos, and tacos. Avocado Sauce This is a terrific Avocado Sauce that I use for all things Mexican. Pictured above with Quesadillas, the other recipe I published today. It pairs really well with Mexican food because it’s got a lovely bright flavour which tempers the bold flavours of Mexican food – and of course is reminiscent of our ever favourite Guacamole!...

Soak the badam in hot water for 15 minutes and take out the skin. In a mixer, blend badam and sugar and grind this into a fine paste. Then add the ice cream and milk and whip till frothy. Badam milkshake is ready to serve. You can keep it in the refrigerator and serve later too. Serve with few saffron strands on the top. This is optional. You can garnish with chopped badam too....

Baingan bharta recipe, smoky Roasted eggplant cooked in onion tomato-based gravy, is a very popular side dish for chapati in Punjabi cuisine. I cook this rarely in my kitchen as my kids don’t prefer eggplants. But to my surprise, this baingan bhartha is loved by everyone at home, when I made it for the first time. The unique smoky flavour of the dish mixed with other spices gives out an excellent taste....

Bonus: perfect freezer friendly meal! Baked Ziti Let’s be clear here – this is not just another pasta bake. This is the mother of all pasta bakes! While some recipes might be satisfied making Baked Ziti using a basic meat sauce, this one is made with a good amount of seasonings which adds a TON of flavour into the meat itself which then seeps into the tomato sauce as it simmers away…....

We make different varieties of sundal for Navaratri. I have posted many versions of different types of sundal in Jeyashris kitchen. This black chana sundal is a very simple and flavourful recipe. If you are planning to have guests for Navaratri evening, then you should try this sundal. Also we make kondakadalai sundal on Saraswathi pooja day. Apart from making this during Navaratri, we make kondakadalai sundal for Varalakshmi nombu, Ganesh Chaturthi and aavani avittam too....

Brazilian Fish Stew When I think of Brazilian food, I immediately have visions of grilled meat. Specifically, Churrasco. Serious quantities of grilled meat on giant skewers with the waiters walking from table to table, slicing the meat straight from the skewer onto my plate. Carnivore heaven. 🙂 Because of the strong association of Brazilian food with Churrasco (and also because I don’t have a giant grill with a rotisserie) I thought sharing this traditional Brazilian fish stew would be nice for something a bit different!...

INGREDIENTS: METHOD: Cut the cauliflower into big florets and immerse it in boiling water. Keep it inside for 2 mins. Drain the water and pat dry in a kitchen towel. In a bowl add one tbsp of corn flour , maida, red chilli powder and required salt and make it a thin batter by adding water to it. In a pan, add the oil required for frying. dip the cauliflower florets in the batter and fry it in the oil and drain the excess oil using a kitchen towel....

This Chicken Rice Soup is made by cooking chicken pieces in the broth which yields a beautiful savoury, golden, flavour infused broth without having to man handle a whole chicken. Skip the rotisserie chicken – this is better! Chicken and Rice Soup I know there are plenty of quick and easy Chicken soups “out there” that will have you using pre cooked chicken or poaching chicken breast quickly then stirring it into the soup....

The alliteration here is obvious. Chickpea! Cauliflower! Coconut! Curry! Cooking chickpea cauliflower coconut curry can be chaotic to cook without a cooker, but if you cook the curry in a cooker, the chaos will be under control. Gosh, I am so embarrassing. 🙈 Say that five times fast. Really, try it. I bet you’ll laugh. I made my 3-year-old, Tony, snort from laughing so hard. He gets me. He also gets it from me....

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I planned to keep on deep fried item ,one filling tiffin and a sweet. I made : SABUDANA VADA PAV BHAJI CARROT HALWA Δ

Coriander leaves | Kothamalli chutney a small bunch Coconut 1/2 tblsp Lemon juice few drops Salt as needed Green chili 1 Oil 1 tsp Mustard seeds 1/4 tsp Urad dal 1/8 tsp Asafoetida a pinch Grind the coriander leaves, coconut and green chili along with salt. Add little water while grinding and once it is finely ground add little water to bring it to a chutney consistency. Add few drops of lemon juice to this....

The dip your chip has been missing! This bean and corn salsa-like dip is made with canned beans, frozen corn, diced mango, red onion, Indian spices, and fresh cilantro. It’s easy to make and healthy too! This side dish is good enough to eat as is but I like to include chips when serving it to others. The chips make this dip irresistible! The great thing about this recipe is that you can enjoy it hot, cold, or room temperature....

Serve with everything. Mashed Potato This is the mashed potato you’ve seen smothered in sauces and gravies in hundreds of recipes on my site. It’s made an appearance alongside roasts and uncountable chicken recipes. It’s nestled on the side of plates with huge steaks dripping with garlic butter, it’s buried under a mound of meatballs drowning in delectable sauces. You’ve seen fleeting glimpses of it in recipe videos, from grand holiday centrepieces like Roast Turkey, to quick midweek meals like Honey Garlic Pork Tenderloin and slow cooked comfort foods like the Fall Apart Beef Stroganoff Stew from last week....

Find the recipe on page 106 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!...

This is a terrific quick and easy zucchini recipe that’s super economical! Zucchini Fritters I have a theory that you can fritter anything (something I’ve elaborated on in my Pakora recipe!) And frittata anything. And the Asian blood running through my veins also insists that I tell you that you can stir fry anything (follow the formula in this Stir Fry Sauce recipe) and make fried rice from anything. Today, we’re frittering....

I am so excited to share this recipe for dairy-free mac and cheese with all of you today. It is so good and so cheesy, despite the fact that there’s no cheese in the recipe! Vani Hari, the author of The Food Babe Way, told me that I could share a recipe from her new book and once I saw her vegan mac and cheese recipe, I knew I had to make it!...