Train trips are filled with many food memories. Usually, for our train trips, we pack food from home. Either we take Idli molagapodi, Podi dosai, exclusively made for travel, puliyodarai, curd rice, lemon rice, and tomato rice. Chapati and pickle were rare. Also buying food from the station or inside the train are not entertained by parents. Years later when we started traveling from Madurai to Chennai via Vagai express(daytime train), we first heard the word cutlet....

Usually, biryani is made with lots of onions and ginger garlic paste. I had some guests at home and planned to make Vegetable Biryani. I actually wanted to pack it for their one-day trip. But suddenly, came to know that few of them don’t take onion and garlic. I didn’t have the time to make 2 different ones, so attempted no onion no garlic Veg biryani. This recipe was a super hit among the guests and even with my family....

Few months back when our instagram friend Madhu posted about her grand mom’s vella dosai with measurements, i noted down the measurements. Yesterday while going through the old notes in my phone, i saw this Lachu patti’s version of Vella dosai. I want to share the recipe of no fail, instant vella dosai recipe today. Method with step by step pictures: Method: In a mixie add the powdered jaggery, wheat flour, cardamom powder and rice flour....

Rava kunukku Thavala vadai Full video recipe Cook time: 30 Minutes Serves: 5-6 Author: Jeyashri Recipe Category: Snack Description: Uppappam | morappam recipe, Madurai famous deep fried tea time snack, detailed recipe with video and step by step picture. Method with step by step pictures : Soak rice and urad dal separately for 2 hours . Grind the urad dal into a very smooth paste without adding much water(as we do for urad dal vadai) Just sprinkle water while grinding....

Vempampoo | Dried neem flowers have a lot of health benefits. We use this in Angaya podi, which aids in digestion and is also good for postpartum women. It is generally good for removing toxins and worms from the intestine. We get the dried version easily in supermarkets nowadays. My grandmother and mother-in-law collect fresh neem flowers from the homegrown neem tree clean and dry them and store them for a year....

Vethalai | paan leaves | Betel leaves – aids in digestion and helps to reduce cold and cough. Usually, Paan is served at Indian weddings at the end of the meal. As paan leaves | vethalai aids in digestion it is always given at the end of meals. Also, it is a great source of calcium and Vitamin C paan leaves | vethalai is given to lactating mothers. We use Vethalai |paan leaves in all our poojas....

Welcome to the RecipeTin Eats’ Top 10 BEST Street Food in Vietnam – Ho Chi Minh City! Top 10 BEST Street Food in Vietnam Ho Chi Minh City The food in Vietnam is so good, I tell people it’s worth going to Vietnam just for the food. Seriously! Ho Chi Minh City is the hot, buzzing food capital of Vietnam. Despite the modern face of Saigon, with the rise of trendy bars and restaurants, the true soul of Vietnamese food will always remain the traditional street food....

This tandoori salmon couldn’t be easier to make! You mix several spices with a little mustard oil and smear it on top of the salmon, and bake. 10 minutes later, you’ll have a beautiful and flavorful flaky fish. What’s mustard oil? If you’ve never tried mustard oil before, it’s a unique and pungent oil often used in Indian cooking. It has a nutty aroma and tastes kind of similar to wasabi/horseradish....

I take it very personally when people have trouble making a recipe of mine. I take a great deal of care writing and testing recipes before I share them, and you would probably be horrified at the number of beautiful photos I have trashed because I wasn’t happy with the recipe, or because I thought the “fail” risk was too high. I posted this Balsamic Drumsticks recipe back in April 2015 and a handful of readers have had trouble with it....

Chicken Piccata I realise it sounds totally obnoxious to call this a “better” Chicken Piccata. I should clarify and say that this is a better one to me. This dish is a wildly popular Italian-American classic that I’ve tried making over the years following other recipes. I’ve just never been impressed with the results though, leaving me feeling that I’m somehow missing out on the enjoyment of this dish. I always found the lemon sauce mouth-puckeringly sour to the point of wincing....

Paneer lababdar Malai paneer gravy Method : Notes: Δ

Pinwheel sandwich Corn and spinach sandwich Yogurt sandwich Bread slices 12 White chickpeas | channa 1/2 cup Potato 1 Green chutney as needed Sweet chutney as needed Butter to spread on bread Red chilli powder 1/2 tsp Amchoor powder 1/4 tsp Chaat masala 1/4 tsp Grated cheese 1/4 cup(approx) Coriander leaves few Salt as needed Soak the channa overnight or 10 hours and boil this in a pressure cooker along with potato for 4-5 whistles....

I was inspired to make this because I wanted to make something a little unique using leftover mashed potato I had from making Shepherd’s Pie Potato Skins (yet again….I love them!). This recipe is from my favourite Indian food blog, Priya’s Kitchenette. Besides the fact that Priya is an incredibly generous and kind person, she is phenonemal in the kitchen and her blog opened up the world of Indian cooking to me....

LEMONADE – WITH HOME MADE SYRUP GRAPE AND ORANGE JUICE ORANGE BARLEY DRINK Apple 1 Carrot 1 Water 1 cup Sugar 1-2 tblsp (Optional) Ginger A small piece Method: Wash the carrots and peel of the skin. Wash the apples . Chop the carrots and apple roughly and blend this in a mixer along with a small piece of ginger. Add little water while blending. If adding sugar add it now....

I’m not talking about eating wimpy salads that consist of nothing but lettuce and dressing. I’m talking entrée salads. Salads with plenty of texture, color and of course, major flavor. I need my salad to be crunchy, creamy, sweet and salty. And, it must have fruit and greenery (of course). This Asian chicken salad with creamy sesame dressing has ALL of that. It’s made up of crunchy cabbage, toasted cashews and sesame seeds, carrots, cilantro, green onions and sweet mandarins....

Mix it all up into one big delicious mess, then dig in! Bibimbap I am a little obsessed with Bibimbap. I’d go as far as to say that it’s my favourite Korean food – but it always concerns me when I make grand statements like that because I’m worried I’ve said that about another Korean recipe I’ve previously shared. No one’s ever accused me of being unenthusiastic, that’s for sure!...

I’m in a celebratory mood this month so I wanted to do a really cool giveaway for you guys. I’ve teamed up with Blendtec to offer one of my lucky readers the chance to win a blender. I have this same one and love, love, love it. Why am I celebrating? Two reasons. First, Roby and I celebrated our dating anniversary yesterday (yes, that’s a thing… even if you’re married)....

Cooked long and slow in a rich red wine sauce, these beef ribs are easy enough for midweek, and most definitely impressive enough for company. (And after you’d tried these, try the BBQ Beef Ribs next!) Braised Beef Short Ribs – easy and luscious! It looks like a lump of coal. Or, as one RecipeTin Family member said, hot chocolate fudge cake. 😩 Photograph challenges aside, this is one of the most luscious slow cooked recipes that I know....

Broccoli Cheese Quiche This melt-in-your-mouth broccoli cheddar quiche is my go-to quiche. It’s rich and light, creamy and soft with a bit of texture too, thanks to the broccoli. It always gets rave reviews. I have made it so many times over the years, and I have no idea why it has taken me so long to share it on the blog. Okay, actually I do know why. The truth? Because I can be very lazy (hmmm, maybe pragmatic?...

Chicken Fajitas Whenever I see rainbow coloured capsicum on sale at the stores, I immediately think of Fajitas. I know, I know, full points for (un)originality. Though to be fair, when I see just redcapsicum on sale, my first thought is the not so well known Spanish Romesco Sauce. The magic chargrilled capsicum-almond sauce that I use as a dip / sauce / marinade that I am abnormally addicted to. So don’t crucify me for choosing the obvious when multi coloured capsicums are on sale!...