Plus, tales of this city girls’ adventures on a MANGO FARM!!! On a scale of 1 to 10, this rates a 12 15: plucking a golden ripe mango off a tree then 10 minutes later, sipping on Mango Daiquiris…. HOW COOL IS THAT??😎 So as you probably guessed, no this didn’t happen in my own backyard. It was at the Groves Tropical Fruit Farm in country Queensland (Yeppoon, 1 hour from Rockhampton) which I visited to immerse myself in the excitement of Mango Harvesting!...

Also check out my 3 ingredients Mango ice cream recipe Mango milkshake recipe Method: All of you can surely try a new variant and a formulation of Mango Naturally Flavored Groundnuts… While having peanuts feel the marvelous taste of mango.. Try it once… https://www.nuttyworld.co.in/collections/granulated/products/in-shell-mango-groundnut?variant=1139550552108 Thanks for your post… and all your recipe is really amazing. Δ

Massor dal | Yellow moong dal 1/2 cup Tomato 1 Ginger grated 1 tsp Onion 1 Garlic 3 pods Red chilly powder 1/4 tsp Green Chilly 1 Cumin powder 1/4 tsp Kasoori methi a pinch Ghee | Butter 2 tsp Salt As needed Turmeric powder 1/4 tsp Red chilly 1 Lemon Juice 1 tsp Chop the tomato into small cubes . Wash the dal and pressure cook this with turmeric powder and grated ginger....

I have attempted methi parathas very few times and I don’t have a proper recipe, and very recently I got this recipe from my friend, who makes this very nicely. So after knowing the proper recipe, now i wanted to try this and blog this one. So without any delay, I went to the market the next day and bought these fresh methi leaves, and tried the paratha. It came out very nice and i loved the texture of the dough while rolling it....

Mushroom Soup It’s easy enough to sauté up some mushrooms in butter, then add some flour, broth followed by a good glug of cream, and call it a day. And while it will taste just fine, it won’t really taste that much like mushrooms, except for the bites you get with mushroom bits in it. So in presenting you with a mushroom soup recipe I wanted to make sure it actually tasted like – gasp, shock, horror – mushrooms!...

We were discussing the health benefits of omavalli leaves | oregano leaves in our friend’s chat group. Many of them didn’t know about this Omavalli | karpooravalli leaf. We usually use this to treat the common cold by making kashayam. I have posted Omavalli rasam recipe in Jeyashri’s kitchen with full video. In our discussion, one friend told, that she makes chutney using Omavalli leaves. I got super excited and asked her for the recipe....

There are a few steps to making this recipe, but they are all realllly easy. Here’s the breakdown: You can either cook chicken or buy a rotisserie chicken. I always prefer to make my own. I suggest buying a whole chicken (fryer/broiler) and cutting it into pieces (or you can buy one that’s already pre-cut). I always try to buy local but sometimes I’ll get organic chicken from Kroger. They usually have organic griller packs which include four chicken legs and two chicken breasts....

We all are huge fans of Chaats but I have never tried anything at home. Whenever we go to restaurants we eat chats and during our recent short trip to India, we ate a lot after coming back we all were craving chaats, especially my daughter Varsha a huge fan of chaats wanted me to make any chaat at home. So I wanted to try out the papdi chaat at home and for that, I made the papdi and sweet chutney at home....

Pitlai is a popular South Indian gravy and very common in Tamil Brahmin households. We make pitlai with poosanikai | Ash gourd and brinjal too. Pavakkai pitlai is my favorite one and my paati makes it very yum. Bittergourd if cooked in a proper way removes all the bitterness and makes the gravy tasty. The Pitlai recipe is very similar to arachuvitta sambar. But we add boiled chana, dried green peas or peanuts to pavakkai pitlai....

You’ll love how the syrup is made using peach juices, rather than just a plain sugar syrup. Peach flavour to the max! Peach Cobbler Fruit cobbler is a traditional American dessert that pushes everybody’s comfort food-lovin’ buttons. Peach cobbler especially is a solid favourite, particularly in the Deep South. There’s two main types of peach clobbers – those with a batter topping, and the ones with the American biscuit / Aussie scone type toppings....

Pottukadalai|Roasted Gram 1 and 1/2 cup Jaggery 1/2 cup Coconut bits 2 tblsp (optional) Cardamom powder a pinch Ghee 1/2 tsp Method: Notes: Δ

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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?...

Now available: the Slow Cooker version of this recipe with a Garlic Butter Gravy! Roast turkey breast The phrase “This side dish recipe is so good, it will steal the show!” is thrown around all too much, and I’m guilty of it myself. But for those of you responsible for the main event – here is a turkey against which no side, no matter how epic, stands a chance. That herby garlic butter…....

Wow, what a week!! We are 3 days into the release of my new cookbook Tonight and it’s been a whirlwind. As someone who is not a writer by background, it’s hard for me to describe the experience well in written form. So let me try it my way. Take a peek into the last 72 hours of my life via my camera roll! Release day FOMO – show me your book!...

When it comes to store bought sauces, there’s a line I never cross. Store bought tomato sauce and ketchup is acceptable. Store bought chilli sauce and complicated ones like Worcestershire sauce are also acceptable to buy rather than make. But pasta sauce is a no-go. No way, no day. The thing is, there are so many pastas you can make in 15 minutes from scratch that I just can’t comprehend why anyone would buy a bottle of pasta sauce....

Soft, custardy bread on the inside, crunchy golden on top, this sausage stuffing is loaded with pork sausage, apple, pecans, celery and the perfume of fresh herbs. An incredible combo of flavour and textures! BEST Stuffing recipe ever! 5 years ago, I made this sausage stuffing recipe by Kathleen, the talented cook behind Hapa Nom, and declared it to be the best I’d ever had in my life. And today, it is still the best stuffing I’ve had in my life....

In a pan, add the peanuts and fry that till it turns brown, dont get it burnt. Allow it to cool and take out the skin by rubbing it.I used roasted peanuts. In a mixie, put the salt,coriander powder,redchilli powder,garam masala and garlic and add the peanuts to it. Grind it coarsely. Cut the onions into fine pieces. Add the ground masala, to the onions and mix well. Wash the brinjal and pat dry it....

This is the best way to eat sweet potato. A bold statement, I know, but it’s the truth. Sweet potato tikki is so flavorful – sweet, spicy, tangy. And it has a buttery crisp layer encasing a creamy center. It’s a dream snack. I already have recipes for stuffed aloo tikki and crumb-coated Kerala meat cutlets on my website. This recipe for sweet potato tikki, also known as shakarkandi ki tikki, is perhaps a bit healthier?...