Missi roti Plain kulcha Whole wheat flour 1 cup All purpose flour| maida 1/2 cup Spinach| palak 1 cup (approx.20 leaves) Milk 1/4 cup Rice flour | maida 2 tblsp (for dusting) Ghee 2-3 tsp Oil 2 tblsp Salt to taste Sugar 1/4 tsp Method: Wash the spinach leaves and put them into hot water and add the sugar. Adding sugar is to retain the colour of the spinach. After 2 minutes take it out from the water or put some ice cubes into the water to prevent it from over cooking and thus loose its vibrant green colour....

Palak | spianch 10-12 leaves Garlic 5 pods Butter or oil 1 tsp Low fat milk 1/2 cup Corn flour 1 tsp Pepper to taste Salt to taste Wash the palak leaves and just take out the stem. In a pressure cooker or a heavy bottomed pan add butter. I used my pressure cooker. Add in the garlic pods and just saute for few seconds. Add in the spinach leaves....

Tomato 3 Garlic 4-5 Red Chilli 3-4 Salt As needed Oil 2 tsp + 1 tsp sesame oil Mustard seeds 1/4 tsp Curry leaves Few(Optional) Video of how to make tomato chutney Method: In a pan add oil and throw in the red chilli and garlic pods. Saute them in a low flame till the garlic becomes roasted. Take it out and keep aside. Cut the tomatoes roughly. In the same pan add it and saute them till mushy....

Mixed veggies* 1 cup Tamarind a small goose berry sized Cooked toor dal 2 tblsp (optional) Red chili 6 Coriander seeds 2 tsp Rice 1/2 tblsp Toor dal 1 tblsp Venthayam | methi seeds 1/2 tsp Coconut 1/2 cup – 3/4 cup Jaggery a tiny piece( sundakkai size) Sesame oil 2 tsp Cooking oil 2 tsp Curry leaves few Turmeric powder 1/2 tsp Salt as needed Mustard seeds 1/2 tsp * I used drumstick, carrot and brinjal....

Vegetable Rice is a common dish in my home, which I make once a week since my hubby likes it very much. But always make raitha for that. Very rarely I make cauliflower Manchurian for this. Though we all like the Manchurian, since it is deep fried we avoid making this often. After a long time, I made both vegetable rice and cauliflower Manchurian. Here is the recipe for Baby Corn Manchurian ....

We make Vatha kuzhambu at home and puli kuzhambu with onion garlic and tomato is a rare thing in our house. Though I love the restaurant-style kara kuzhambu, the family prefers the Tamil Brahmin style Vatha kuzhambu more. A few months back when we went to a friend’s house he made a delicious Kathrikkai puli kuzhambu. We all loved it very much and I asked him for the recipe. It is his grandmother’s recipe....

Whole wheat flour 1 cup Sugar 1/2 cup Almonds sliced 1/4 cup Unsalted butter 1/2 cup Cardamom Powder 1/4 tsp Salt 1/4 tsp Milk 2 tblsp (to knead the dough) In a wide bowl add the whole wheat flour , sugar ,salt and cardamom powder. Slice the almonds. I just pulsed it in a mixer. Keep the butter in room temperature. Add this to the whole wheat flour mixture. add the sliced almonds too....

(And here’s my ongoing full Australian book-tour schedule here.) “Why are all these people here?” my mother asked me, baffled, genuinely confused as she peeked out from backstage at an audience of 400. “Well, I think they’re here for me…..?” I said, uncertainly, just as confused. “You mean they PAID to come and hear you talk? I don’t understand. YOU?” she said, brows furrowed in total disbelief. I wish I had captured that conversation on camera!...

This salsa mayo salmon is super simple. It’s delicious, quick and so darn easy to make. It takes no time at all to prep but it’s somehow still big on flavor. You only need three things to make this recipe: Because there are only three ingredients you’re going to want to make sure all three are high quality. For the fish, I suggest buying fresh wild-caught salmon. As for the mayo and salsa, you can make your own but I prefer the convenience of store-bought....

Palak 1 bunch Boiled potatoes 2 Onions 2 Tomato 1 Ginger garlic paste 1 tsp Green chilli 1 Red chilli powder 1/4 tsp Jeera powder 1/4 tsp Coriander powder 1/4 tsp Garam masala 1/4 tsp Kasoori methi a pinch Sugar 1/4 tsp Salt As needed Milk |cream 3 tblsp Oil 1tblsp Cumin seeds 1/4 tsp Wash the palak leaves nicely and take out the leaves. Put them in hot water for 2 minutes....

Just like last year, it was 2 days before Christmas when I realised I didn’t have a Christmas photo and found myself scrambling to take a last minute picture so I could send out Happy Holiday wishes. And just like last year, I found myself gripping Dozer in a chokehold, forcing him to look at the camera in an attempt to capture a half decent Christmas-cheery portrait of us. Dozer attempting to flee at every opportunity, me grabbing him by his tail, pulling him back, dragging him into position, scrabbling to put his hat back on as the camera self timer started flashing…....

These apple jalebis are so decadent! They’re also a “healthier” dessert. They are paleo-friendly, gluten-free, dairy-free and vegan too! Indian desserts are known to be fairly unhealthy. I believe my paleo adaptations are a better option than going with store-bought and I’ll tell ya why. It’s because you know exactly what you’re putting into it. I always choose to use high quality ingredients. For example, while these apple fritters are fried – I fry them at home in a good quality neutral oil like avocado oil....

I love chicken recipes cooked in the oven with some sauce, like this recipe and my favourite Italian Baked Chicken and Potatoes that comes with an Italian pasta sauce. Cosy food that’s simple to prepare! Honey Mustard Chicken Talk about a fully loaded one pan meal! There is serious flavour going on here. A honey mustard sauce is awesome as it is. But then you add the juices from the chicken that mixes in while it bakes and it takes it up a notch....

Blini with smoked salmon If there is ever a time to get a little fancy, New Years’ Eve would be it. Break open the bubbles, toast the new year in…….. and let’s make a canapé that will impress the pants off your friends: BLINIS! Blinis with smoked salmon are a hors d’oeuvre that often appears on the menu of caterers and function venues a-like. And the reason is simple: it’s a classic that everybody loves....

Why would you wait until the very last minute to make gravy? So you can include a few tablespoons worth of turkey drippings? This year, make my bone broth gravy instead. It’s so flavorful and I promise, you won’t miss those drippings at all. By the time my turkey is done, I like for everything else to be ready. The kitchen should be mostly clean, the dishes done, the table set and the sides ready for serving....

Sandwich is one of my most favorite and I love to have it for lunch or dinner too. Usually, I don’t prefer it with cheese but the addition of cheese in this capsicum sandwich was too yummy. After moving to Hongkong, I stopped using my sandwich maker as I don’t have much space. I am using tawa for making sandwiches and I really love it. The only thing I am missing is the grilled lines on the top of the sandwich, which looks good in the picture....

METHOD: Tear the roti into small pieces. Chop the onions , green chilli and capsicums finely. In a pan add oil and add the mustard seeds and jeera. Add the green chilli and the chopped onion and saute for few minutes. Add the peanuts and sesame seeds. Roast in a low flame till it turns golden brown. Add the capsicum and saute for few minutes. Add the torn rotis to this and mix well....

Enough about me. Back to today’s recipe for you – Cheesecake Stuffed Carrot-Bundt Cake! Not usually a fan of bundt cakes. Too much cake, not enough frosting. But THIS, I’m all over! Three cake favourites in one – a creamy cheesecake stuffed inside carrot cake with a thick cream cheese glaze. YES! Not your usual bundt cake! This might be an unpopular opinion, but I don’t understand the appeal of bundt cakes....

Chicken Pulao Everyone knows of chicken biryani, right? Chicken Biryani is famous. Like a hall of fame, superstardom level famous. Well, let me introduce you to chicken pulao, the quiet and shy relative of biryani who isn’t as interested in the limelight. Don’t get me wrong, pulao is still very special – pulao just isn’t an A-list celebrity if you know what I mean. Still, there are times when you might prefer pulao to biryani....

Chicken sandwiches If you’ve ever wondered why those chicken sandwiches from “that gourmet deli” are so coveted and command such high prices, the answer lies not just in the secret mix of ingredients for the filling but also in the texture of the chicken. “It’s so soft and just melts in your mouth!“, friends have observed. The secret? Shredding the chicken super, super finely, until it’s basically crumbly, using a stand-mixer....