Wash the sago thrice and drain the water. Sprinkle a little water and keep it aside for 4 hours or overnight. Soak the moong dal for 1 hour and keep it aside. In a pan add the moong dal and add 1 cup of water and turmeric powder and a tsp of oil. Cook till the dal becomes soft. Ensure it should not be mushy. Drain the extra water....

Jowar flour | sorghum flour 1/2 cup + 3 tblsp for dusting Water 1 cup Salt to taste Rice flour 1 tblsp Oil 1/4 tsp In a pan add water, salt and oil. Allow this to boil. Once it starts boiling, simmer the flame and add the jowar atta and the rice flour. Mix this well till the water absorbs. Keep it covered for 10 minutes. When it is cool, grease your hands with oil and nicely knead it into a smooth and soft dough....

This Karupatti kaapi is very popular in Tamilnadu, nowadays there are exclusive cafes in Tamilnadu, selling Karupatti coffee. I have tasted Karupatti coffee during my childhood days. Our neighbour aunty used to make this and share it with us. She is the one who taught me Sukku malli kaapi too. Some people add milk to karupatti coffee but since I have tasted the vegan version during my childhood days, I wanted to post the same....

I Raw rice | sona masoori 1 cup Yellow moong dal 1/2 cup Asafoetida 2 pinches Ghee 2 tblsp + 1 tsp Oil 1 tblsp Cumin seeds 1 tsp Pepper 1 tsp Ginger grated 1 tblsp Cashew nuts 8-10 Salt as needed Milk 1/4 cup (optional) Curry leaves few Video of how to make ven pongal Roast the rice and dal in a pressure cooker for 5 minutes. Let it be just hot enough....

Chickpea soup with flavour explosion! I had every intention of making a wholesome, chickpea and vegetable soup. I really, really tried to get excited about it. It is possible to make a great meat-free chickpea soup (I promise I will share mine one day!). But, but, but…. I wanted kapow flavours. Actually, I was really tempted to do the long haul drive for a good laksa fix. I felt like I deserved it....

“Lazy tikki” is my mom’s creation. She’s been making this for years, long before smashed potatoes became a thing. These “tikkis” are essentially just spiced, smashed potatoes loaded with toppings. They’re soft and creamy inside with a crispy exterior. It feels a little strange to refer to a dish of my mom’s as “lazy,” because if you know her, she is truly the opposite of lazy. She’s the kind of person who genuinely enjoys staying busy, is constantly on the move, and hates sitting still....

Madeleines It’s another classic French baking recipe courtesy of Chef Jean-Baptiste! Boy was he determined to get this one just perfect. The reputation of his motherland is on the line here, after all!! There were many, many Madeleines made in the quest to perfect this recipe and find answers to all the what-ifs in the making. We aren’t fussy around these parts… not at all! 😂 So what makes a perfect Madeleine, according to a French chef?...

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Masala Sabudana khichdi Wash the sago 4-5 times in running water to get rid of the starch. Drain the water completely and sprinkle 2 hands of water and mix well.Cover and keep it aside for 4-5 hours. Overnight is also fine. Adding too much water while soaking will make the upma sticky. Add red chili powder. turmeric powder and salt to the sago and mix well. In a pan add oil and add mustard seeds, curry leaves, and green chili....

Minestrone Soup It’s hearty, it’s chunky, it comes fully loaded and the savoury tomato soup broth is full of flavour thanks to a few extra little touches that make all the difference: bacon sautéed until golden, a dash of Worcestershire sauce, and the final touch – parmesan stirred in the soup as well as sprinkled on top. So if you’ve ever made and been unimpressed by a Minestrone Soup before – I promise you, this one will not disappoint!...

*I used the store bought roasted peanuts, if you are the raw peanuts , dry roast them and phew the skin. *If using fresh coconut, dry roast it till golden brown and add. METHOD: Wash and cut the slit the mirchis and take out the seeds from inside and cut them in lengthwise. In a pan add2 tblsp of oil and saute the mirchi. Generally it has to be deep fried but i avoided deep frying....

Molten Chocolate Cakes Molten Chocolate Cakes, also known as Lava Cakes, are warm individual-size chocolate cakes with oozing chocolate centres. Most recipes will simply have you undercooking a chocolate cake batter, so the outside is set like cake but the inside is raw batter that pours out like lava when you cut into it. Hence the name! But why settle for cake batter when you can have the real thing? I’ll take molten real chocolate over raw cake, thanks!...

Thick aval | Poha 1/2 cup Thick Buttermilk 1/2 cup (slightly sour preferable) Oil 2-3 tsp Green chili 1 Red chili 1 Mustard seeds 1/4 tsp Channa dal 1/2 tsp Urad dal 1/2 tsp Peanuts 1 tblsp Curry leaves few Ginger 1/2 tsp (grated) Salt as needed Turmeric powder 1/4 tsp Method: Wash the poha and drain the water completely. Add 1/2 cup of thick buttermilk to this and mix well....

Moroccan lamb backstrap This platter of food you see in this post is my idea of a perfect meal for sharing with family and friends for special occasions. It’s a bit special, being that lamb backstrap is a tender, lean cut with delicate lamb flavour. It tastes exotic and sounds exotic (“it’s a ras el hanout spice mix, darling!”). But it’s made with spices I always have. It’s quick to cook....

🌶 Welcome back to Indian Week! 🌶 This week there will be three brand new, iconic Indian recipes to make your very own Indian feast: Plus a colourful side salad – a Cabbage & Carrot Thoran-style Salad! (PS I am literally obsessed with that salad…) Naan recipe Truly fluffy, chewy, bubbly naan has eluded me for years. Every other recipe I tried – and believe me, I’ve tried so many I’ve lost count – are just basic flatbread recipes with no real crumb integrity and absolutely none of the signature elasticity that real restaurant naan has....

One Pot Chicken Alfredo Pasta This is not meant to be an authentic Italian pasta. It’s a quick mid-week meal that you can get on the table in just over 15 minutes and is stellar for effort vs output. I don’t want to offend pasta-purists (or the entire nation of Italy for that matter!), and to be honest, I never thought I would ever share a (long-strand) one-pot-pasta recipe. I’ve previously declared on multiple occasions that I’m not a fan....

One-pot Moussaka beef and rice Think of today’s recipe as a cross between moussaka and risotto. But so much easier to make than both of them! It channels moussaka vibes with eggplant and beef mince cooked in a red-wine tomato sauce, heavy on the garlic and oregano (Greece approves!). And it’s got the hallmarks of a great risotto, with the juicy, oozy rice. Never stodgy, never mushy. It’s not authentic anything....

Kadamba chutney Tomato ginger chutney INGREDIENTS: YIELDS 1 CUP METHOD: Peel the skin the onions and wash it nicely. Pat dry it and add little oil and add the urad dal and red chilli. In a low flame roast this till golden brown. Keep it aside. In the same pan add the shallots Roast this in a low flame till golden brown. Allow this to cool and grind this along with tamarind and salt into a smooth paste....

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For the pizza dough (for 2 pizza base) Bread flour | All purpose flour 2 cups Active Dry Yeast 1 tsp Warm water 3/4 cup to 1 cup Salt 3/4 tsp Sugar 1/2 tsp Olive oil 1 tsp For the paneer marinade ( for 1 pizza) Paneer cubes 1/2 cup Capsicum 2 tblsp (cubed) Onion 1 (small size) Thick curd 1 tblsp Fresh cream 1 tblsp (optional) Kasoori methi 1/2 tsp Garam masala 1 tsp Red chili powder 1 tsp Salt as needed Butter 2 tsp Optional – Charcoal + 1/4 tsp butter For the sauce Tomato ketchup 1 tblsp Chili sauce 1 tblsp Other Ingredients Mozzarella cheese 1/2 cup Video on how to make pizza To make the dough, add 1 tsp of active dry yeast into 1 cup of luke warm water....