THOOL PAKODA BREAD UPMA RAVA LADOO GINGER ELACHI TEA here more often. Wish I could add to the conversation and bring a bit more to the table,but am just taking in as much info as I can at the moment. Thanks for sharing. Mango Drinks Δ

Background Though Coronavirus cannot be passed through food because it needs a living host to survive, it does persist on surfaces. The exact time is still unknown, but the World Health Organisation says it may be for a few hours or up to 3 days. (Excerpt here) Accordingly, I sanitise my fresh produce – and in this post I explain how I do it. How to sanitise food I wash all my fresh produce (fruits and vegetables) in warm soapy water just like I’m doing the dishes....

As the weather here has suddenly changed and we had a heavy downpour for the past two days, I wanted to have something hot and since I don’t have any other veggies except cabbage, I decided to make soup out of it.It was a super hit and we all loved the taste and enjoyed it a lot. Check out my beetroot soup recipe and Hot and sour soup recipe. Roughly chop the cabbage into big pieces Cut the onions into big pieces....

Pommes Paille – crispy potato straws These crispy potato straws are the garnish I made for the Beef Tataki recipe that I also published today. I’m writing the recipe separately because it’s worthy of being a recipe by itself rather than buried in the tataki recipe! Called pommes paille in France, which translates to ‘potato straws’, they resemble golden, crispy strands of straw piled high on your plate. There’s nothing like a mound of them with a juicy steak or steak tartare, or simply a large of bowl of them for snacking!...

Moth Dal| whole masoor dal 1/2 cup Green moong dal 1/4 cup Almonds| Badam 2 tblsp Peanut 1/4 cup Cashew nut 2 tblsp Chaat masala 1/4 tsp Amchoor powder 1/2 tsp Red chili powder 3/4 tsp Black Salt 1/4 tsp Oil for deep fryng For plain Sev Besan| kadalai maavu 1/2 cup Rice flour 1/4 cup Salt as needed Hot Oil 1/2 tblsp Soak the dal moth and green gram in water for 4 hours....

If you’ve never heard of shakshuka, it’s a popular Middle Eastern dish where eggs are poached in a delicious tomato sauce. In my Indian version, I simmer the eggs in my tasty Indian onion masala sauce. This dish tastes like it takes ages to make, but really, it takes minutes, thanks to our handy pre-made onion masala. If you don’t know about the magic sauce that is onion masala, then check out my onion masala series where I share recipes that call for exact amounts of this masala....

German Potato Salad This is a German Potato Salad of the style that has evolved in English-speaking countries, based on traditional warm potato salads brought by German immigrants. So it’s not strictly authentic, but still bears German influences like the dressing style, bacon and dill. More importantly though, this kind of salad is just delicious regardless and boasts a very firm foothold in the potato salad world! (Outside of Germany, that is....

This golden rum cake makes it perfectly acceptable to enjoy booze for breakfast… or for dessert! This boozy treat is made with a coconut sugar caramel and it’s topped with a sweet rum glaze. Rum cake makes a regular appearance on holiday dessert menus. My recipe is grain-free, dairy-free and Paleo-ish (hey, I used Bacardi Gold, which is gluten-free!). It’ll definitely have a spot on my Paleo Thanksgiving and Christmas menus this year....

Soak tamarind in hot water and extract 1 and 1/2 cup of thin tamarind extract from that. Cook the toor dal and cut the radish into thin roundels. Peel the skin of the shallots and keep aside. In a pan add ghee and roast the channa dal, coriander seeds, methi seeds, red chili and green chili. When it is 3/4 the roasted, add in 4 shallots | chinna vengayam and saute for 2 minutes in a low flame....

Brown rice 1/2 cup Water 3/4 cup Salt little to taste Wash the rice and soak it in water for 15 minutes. Place the rice in a vessel and add salt. Cover it with a plate. Pressure cook this till 8-9 whistles. Fluff it up with a fork. Brown Rice is ready . The texture of brown rice will always be chewy. You can many recipes with brown rice, I will be posting a brown rice pulao recipe in few hours ....

Kerala matta rice is hands down my favorite rice. It’s SO good. It tastes sort of like… if pasta and rice had a baby. The grains are soft and plump – it really does feel like you’re eating tiny grains of pasta. Try this parboiled red rice just once and you’ll know what I mean. I personally love matta rice because it soaks up sauce like a champ. As in, it actually absorbs curry....

What is Rajma? Think melt-in-your-mouth kidney beans coated in a thick onion and tomato masala gravy and loaded with flavor. I’m not sure there’s anything more comforting than a bowl of rajma chawal (rajma and rice). Rajma is a red kidney bean curry that’s typically served with basmati rice hence the words rajma chawal. For those of us who are Punjabi, these two words go together like peanut butter and jelly....

What is Vermicelli Kheer? Vermicelli kheer, also known as seviyan kheer, sheer kurma, or semiyan payasam, is the simplest Indian dessert to make! It’s a creamy noodle pudding made with milk, crushed nuts, golden raisins, and spiced with cardamom and saffron. To make it, you pour all of the ingredients into an Instant Pot and cook! That’s it! When I was a kid, my parents would take me to Gurdawara (place of worship) and whenever I’d hear that kheer was on the langar menu, I’d literally pray that it was the “noodle kheer” and not the rice one, lol....

This Kerala salmon curry is my mother-in-law’s recipe and it’s one of my favorites! It’s made with Indian spices, curry leaves and coconut milk. Roby and I eat some form of seafood at least once a week. Some favorites: shrimp curry, sardine thoran, fish cutlets or this salmon curry. While this salmon curry isn’t quite as quick or easy but it is fantastic. I typically make this on weekends or if I’m not too tired after work then I’ll make it on a weeknight....

Whenever I make goat curry, I almost always end up with leftovers. Roby and I can only eat so much goat curry after all. So what do I do with my leftover goat curry? One of two things: Sometimes I do both of these things, depending on how much curry is leftover. And if I’m being honest, sometimes when I make goat curry – I’m actually more excited about my plans for the leftovers....

All it takes is a hint of spice flavourings, bay leaves and finishing it off with a touch of lemon to elevate this soup. It’s an easy recipe that delivers terrific results, a 5 star reader favourite with hundreds of feedback from readers! Want to add some protein? Try this Beef & Lentil Soup! Lentil Soup Lentil soup is quite possibly the least sexy sounding soup on the planet. At least, in my world....

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Cauliflower masala dosa Mysore masala dosa Dosa batter 2 cups Oil + ghee for making dosa For the Potato masala Potato 2 Onion 2 Green chili 1-2 Turmeric powder 1/8 tsp Mustard seeds 1/4 tsp Urad dal 1/4 tsp Cashew nuts 1 tblsp (optional) Curry leaves few Salt as needed Oil 3 tsp Video of Masala dosa Slice the onions thinly and slit the green chili. I used one green chili, you can add one more too....

One pot, quick dinner idea that’s on the table in 30 minutes! Mexican Ground Beef Casserole with rice This is essentially the filling for the Mexican Stuffed Peppers I shared a few weeks ago. Why am I bothering? Because when I share a pork chop recipe on Instagram, people always ask if it can be made with chicken. When I share a chicken thigh recipe, people always ask if it can be made with breast....

Mixed Vegetables* 2 cups Besan | kadalai maavu | Garbanzo flour 1/4 cup Rice flour 1/4 cup Salt as needed Red chili powder 1-2 tsp Chaat masala 1 tsp (optional) Ajwain | omam 1/2 tsp Coriander leaves few Oil for deep frying *Carrot, capsicum, onion and cabbage Cut the veggies into thin long as shown in the picture. Put that in a wide vessel and mix this nicely with hands....