If you’re feeling inspired, indulge in a Thai banquet at home with Chicken Satay Skewers, Thai Fish Cakes, Thai Green Curry or Red Curry, and Thai Fried Rice! Thai Basil Chicken Wowser. I LOVE Thai Basil Chicken. Just looking at these photos and writing up this post has me peeved that I’ll shortly be reheating leftovers instead of firing up the wok. (That’s a nice insight into the immaturity that is me....
Cow pea benas | thatta payar 1/2 cup Tamarind a small lemon size Small onion 15 Garlic pods 10 Tomato 1 small Red chili powder 2 tsp Coriander powder 1 tsp Coconut 3 tsp Fennel seeds | sombu 1/2 tsp Salt as needed Sesame oil 1 tblsp Mustard seeds 1/4 tsp Curry leaves few Method: Soak the thatta payar for 2 hours and pressure cook this for 3 whistles. If u have no time to soak, dry roast in a pan for 3 minutes, without getting it burnt....
Aadi paal | thenga paal payasam is a traditional payasam recipe made during the first day of the Tamil month aadi. Apart from this we can make this for Navaratri neivedyam too. Homemade coconut milk gives an excellent flavor and taste to the payasam. This is a vegan recipe too as we are not adding any milk in this payasam. Coconut milk and jaggery are the main ingredients of this payasam....
Shinjuku is known as the area of Tokyo that has everything, and masses of it! You could spend a month in Shinjuku and still feel like a newcomer to the area. With endless shopping, dining, drinking, entertainment and blocks of towering office skyscrapers, it’s a vast and busy area with mazes of streets that light up in rainbows of coloured signs at night! It’s like a mini Tokyo in itself!...
It’s a quick and easy method that any home cook can do, and can also be used for beef. Use this for all your favourite Chinese chicken dishes, like Cashew Chicken, Chicken Stir Fry, Chow Mein and Kung Pao Chicken. This is a game changer! This is a closely guarded Chinese restaurant secret that’s going to revolutionise your stir fries and stir fried noodles that you make with chicken breast....
Born in Japan, raised in Australia, Sydney is our hometown, but Tokyo is our playground. This travel guide is a culmination of a lifetime of travelling to Tokyo, condensed into one place! This Tokyo Travel Guide is a collaborative effort by the whole RecipeTin Family. After years – decades(!) – of emailing travel information to friends, we’ve finally documented it properly! How to use this Tokyo Travel Guide Questions about travelling to Tokyo?...
A beef tenderloin recipe – worthy and safe! Beef tenderloin, also known as eye fillet, is one of the most expensive cuts of beef. It’s loved for how tender it is and because of the price, typically reserved for special occasions. So I really do not want to stuff it up, and I want to cook it in a way that is worthy of such a luxurious cut of meat! So this method I’m sharing today is low risk, but yields exceptional results....
Rice flour 1/2 cup Powdered sugar 1/4 cup Corn flour 2 tblsp Maida | plain flour 2 tblsp Oil for deep frying Sesame seeds 1/4 tsp (optional) Water or coconut milk 1/2 cup or little more Video of how to make achu murukku Wash the mould well and pat dry this using a towel. Leave it inside a bowl of oil (cooking oil) overnight and take it out and drain the excess oil....
Rasam recipes are always a great fascination for me. Whenever I come across a new rasam recipe, I will give it a try. Sometimes a small variation from the usual one will give a nice taste to the usual rasam we make. Some time back I learned this Instant rasam recipe from my friend, who is living in Hyderabad. When I tried this at home the next day everyone loved it....
This is a reader favourite included by popular demand in my debut cookbook “Dinner”! THE Apple Crumble recipe This is The Apple Crumble recipe I’ve been making for years and years. Ever since my sister made an Apple Crumble by a well known celebrity chef for my birthday dinner (yes I’m weird, I seriously requested Apple Crumble instead of a birthday cake) and it was terribly disappointing. Crumbly topping to be sure, but it was awfully dry and the filling was watery....
If I were a soup boss (you know, someone who employs soup) looking through soup resumes, I’d certainly give this Autumn Soup an interview. Let’s evaluate this soup together. Pros: this soup is clearly well-rounded. One look at the ingredients list and anyone can see it’s bound to be flavorful. We know that cinnamon and nutmeg provide warming flavors and that the serrano chilli will add a bit of heat....
Right after Roby and I graduated college, he sent me two dozen roses. At the time, I made one of those “‘oh I love them, but you don’t have to do this for me again – they’re too expensive’” sort of remarks. For some reason, Rob really paid attention to that comment and for years, I didn’t get flowers (until I finally and not so nicely pointed out that he could probably start buying them again)....
Easy Godhumai halwa Kasi halwa INGREDIENTS: METHOD: Soak the badam in hot water for an hour. Take out the skin and grind this into a smooth paste by adding milk to this. In a heavy bottomed deep vessel ( i used a non stick one) add the sugar and add 1/2 cup of water. Boil till the sugar dissolves and when it is completely dissolved lower the flame and add the ground almond paste....
Bajra flour | Kambu maavu | Pearl millet 1/2 cup Whole wheat flour 1/2 cup Methi leaves | venthaya keerai(finely chopped) 1/2 cup Red chili powder 2 tsp Coriander powder 1 tsp Cumin powder 1 tsp Garam masala 1/2 tsp Sugar 1 tsp Salt as needed Ajwain a pinch (optional) Water for kneading Hot oil 1 tblsp Oil for deep frying Method: In a wide bowl add the methi leaves, red chili powder, coriander powder,cumin powder, salt, garam masala and ajwain seeds....
There’s a whole giant head of broccoli in this. And you don’t even need to steam it separately, it gets cooked right in the same pot with the mac and cheese. 🙂 Plus chicken + pasta + cheese = complete meal. At least, in my books! I adore Mac and Cheese. If I see it on a menu, especially at posh restaurants, I have to have it on the side....
The best thing about this baked spaghetti casserole – besides the fact that it’s delicious – is that it’s the perfect dish to make for large gatherings! That’s because it’s well-liked by all, especially kids! I mean, what’s not to love? This baked spaghetti dish is layered with meat sauce and ricotta (or cream) cheese and then topped with even more cheese! This casserole is a great make-ahead meal – it stores well in the fridge and freezer....
Proof of crispy base: The cookbook also includes a recipe for a classic Red Wine Sauce. It’s a stunner! 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!...
Beetroot is one of the vegetables loved by everyone at home. We make curry, pulao, salad using beetroot. After moving to Hongkong, we get beetroot with its greens too. So I started using beetroot greens in my cooking. We can make our regular keerai molagootal or keerai poriyal using beetroot greens. Usually, it is a little hard to cut the beetroot into fine pieces. Though I make curry by finely chopping the beetroot, I love this easy stir-fry recipe....
Bursting Blueberry Crumb Cake I’ve done my fair share of blueberry desserts but I’ve always wanted to do a cake with an outrageous amount of blueberries in it. As in, BURSTING with blueberries. Not just studded. I dreamed of a blueberry crumble, except in cake form. (Yes, these are the thoughts that occupy my mind at night). The question really was just how much blueberries I could bake into a cake without weighing down the sponge so much it became dense....
It has been a long time since I posted a recipe in the category Side dish for Idli | dosa. This carrot chutney, I make when I run out of tomatoes. A very simple chutney and best way to make kids eat carrots too. I just made it in my Kara chutney style, with few alterations. We all loved the taste and it tasted so yum with Dosai. Try out this Carrot Chutney and even you can have with parathas too....
