A Pierogi Ruskie recipe I’m so excited to be bringing you this Pierogi recipe! I’d eat them every day if they didn’t tip the scales in the wrong direction. 😭 Even if you haven’t tried a Pierogi before, all you need to know is that these ones are cheesy, creamy mashed potato filled dumplings served with an intensely butter onion sauce. In other words, it is every Cheese-Lovin’ Carb Monster’s Dream come true, and she who is the self appointed Head Priestess of this Club was literally in mind-boggling ecstasy when faced with a plate of these....

Navratan Korma Baby Corn Kurma Potato 2 Onion 2 Tomato 1 Green chili 1 Coconut grated 1 tblsp Cashew nuts 4-5 Salt to taste Kalpaasi | stone flower a small piece Bay leaf 1 Corinader leaves few In a pan add oil and add the roughly chopped onion and tomato, add in the green chili. Once it is cool add the coconut and cashew and grind this into a fine paste....

Qeema – Quick & Easy Indian Curried Beef Mince This recipe is an excellent way to get an Indian food fix without having to hunt down hard-to-find Indian spices. It’s also an excellent way to change up your usual rotation of beef mince recipes. Spag Bol, we love you, but sometimes it’s nice to try something new!! And new this is. You probably haven’t seen Qeema on Indian restaurant menus because it’s a home cooking meal....

This is an easy chicken taco recipe loaded with big, punchy Mexican flavours. No marinating, no fussing with a separate sauce, no need to go overboard with toppings. The only question is – soft tortillas or old school taco shells?? 🤔 Chicken Tacos This Chicken Taco recipe is intended to be a QUICK recipe with a 2-in-1 chicken plus taco sauce so there’s no need to make a separate sauce....

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Tortilla 6 Red kidney bean 1 cup (cooked) Oil 2 tsp Garlic 2 pods Onion 1 Bell pepper | capsicum 2 tblsp (chopped) Olives few Cheese 2-4 tblsp (per tortilla) Salt as needed Oregano to taste Red chili | paprika to taste Butter 1 tsp Video of Red Bean quesadilla Method: If using dried red kidney bean (rajma) soak it in water for 12 hours and pressure cook till 5-6 whistles with little salt....

This version is a variation on traditional Italian Salsa Verde, made with basil, parsley and mint, giving a lovely balance where no one herb dominates. Sharing this as an extra recipe today – as the sauce for Lamb Racks! Salsa Verde recipe Salsa Verde literally means “green sauce”. Different versions are found around Europe (Latin America also has its own kind of salsa verde). This herby, savoury sauce bound with olive oil is used as a fresh and tangy condiment most often served with meats or seafood....

Homemade schezwan sauce recipe | schezwan chutney recipe, A popular Indo chinese recipe used as a condiment or as a dip too. It is a spicy sauce with a pungent flavour made using red chilis garlic and ginger as main ingredients. We can add this while making fried rice, noodles or can be used as a dip for spring rolls too. Normally I make vegetable fried rice for kid’s lunch box and pack it with plain raitha or some store-bought chips....

This recipe is the butterscotch version of everybody’s favourite Chocolate Self Saucing Pudding. Just as quick, just as easy, just as loved! Self Saucing Butterscotch Pudding There’s something childishly satisfying about self saucing puddings. I love the magic of it – one batter making a warm pudding plus a sauce. And I love the cosiness of puddings. Put a delicately crafted chocolate masterpiece next to a “rustic” bowl of apple crumble topped with a melted mess of ice cream, and I’d choose the crumble any day and twice on Sunday....

Puri 7 Green Chutney 2 tsp Sweet Chutney 2 tsp Potato 1 Sprouts | boiled green gram 2 tblsp Onion 1 Red chili powder to taste Yogurt | curd 1/2 cup Sugar 1/2 tsp Jeera powder 2 pinches Chaat masala 2 pinches Salt to taste Coriander leaves to garnish Sev to garnish Boil the potatoes and mash it nicely. Add salt and jeera powder to this and keep it aside....

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This is one of those recipes that’s so easy and versatile, you don’t even need a recipe for it. The variation possibilities are endless in case you don’t have the exact ingredients called for, and I’ve provided a handful of ideas. So you can make this tonight with whatever you have! One of the pleasures / tortures of working in the food industry is constantly being surrounded by food. Whether on social media, research, creating and testing recipes, jobs for clients, for my monthly feature in Super Food Ideas magazine, and even when I’m with friends and family, I live and breath (and eat) food for most of my waking hours....

Make this using whatever veggies you have, switch up the chicken with prawns/shrimp, pork, beef or even fish. This is a winner! I know my local supermarkets pretty well. I know exactly where to go for most items (except cling wrap, which, for some reason, I always forget which aisle it’s in and Woolies people tell me it’s the single most asked question) and I know the aisles pretty well....

Besan| kadalai maavu 1 cup Urad dal 1/4 cup Sugar 2 cups Cardamom powder 2 pinches Orange food colour a pinch (optional) Turmeric powder a pinch Baking soda a pinch Oil for deepfrying Sugar candy | kalkandu 1 tblsp (optional) Cashew nuts few Ghee 1 tsp Lemon juice few drops Soak urad dal in water for an hour. Drain the water completely. Grind this into a fine paste. In a wide bowl sift the besan and baking soda....

QUICK AND EASY TACO SAUCE This is a quick and easy taco sauce that’s very versatile. It tastes as good as anything you can buy from the stores with the added bonus that you know exactly what goes in it, and you can customise it to your taste. Just place the ingredients in a saucepan and simmer for 10 minutes to bring the flavour together. That’s it! This makes more than enough for one batch of tacos – but it keeps perfectly either in the fridge for up to a week or in the freezer for months....

And… welcome to Thai week!! Welcome to Thai Week! Every now and then, I like to do a recipe theme week. This week it’s THAI week, with three classic recipes to make your very own Thai feast at home: Thai Yellow Curry There are many things to love about Thai food, but for me, the jewel in the crown are the curries. I adore that elusive combination of fresh aromatic herbs and spices with the complexity you get from using umami loaded seasonings such as fish sauce and shrimp paste....

This is a personal list put together by the RecipeTin Family, after much agonising and bickering! We’re a food obsessed family in Sydney, Australia. Our family is from Tokyo and it’s the city we know best when it comes to eating! Top 10 Foods to Eat in Tokyo! The “problem” with food in Tokyo is that there’s so darn much of it – and it’s all SO GOOD! In fact, it is hard to find bad food in Tokyo....

Chana dal|Kadalai paruppu 3/4 cup Greec chili 1 Fennel seeds 1/2 tsp Onion 2 Tomato 1 Garlic pods 2 Red chili powder 1/2 tsp Coriander powder 1 tsp Turmeric powder 1/4 tsp Salt As needed Curry leaves few Bay leaf 1 Cinnamon 1 small stick Kalpaasi a small piece (optional) Coriander leaves few Soak the channa dal for 2 hours. Drain the water and grind this in a mixer coarsely along with fennel seeds and little salt....

Vazhipoo 1 cup (chopped) Channa dal 1/4 cup Toor dal 2 tblsp Tamarind water 1/2 cup (thin) Salt as neede Turmeric powder 1/4 tsp Coconut scrapped 3 tblsp Coconut oil | cooking oil 1 tsp Mustard seeds 1/4 tsp Curry leaves few Asafoetida a pinch Jaggery a small piece To roast and grind Dhaniya | coriander seeds 1 tblsp Chana dal 1/2 tblsp Coconut 1 tblsp Red chili 3 Oil 1/2 tsp Cut the vazhaipoo and soak it in water....

Mixed Vegetables* 2 cups Onion 1 Oil 3 tsp Mustard seeds 1/4 tsp Urad dal 1/4 tsp Curry leaves few Lemon juice 1 tsp Red chili 1 To grind into paste Coriander seeds 2 tsp Cumin seeds 1 tsp Cashew nuts 6 Garlic 6 cloves Ginger a small piece Coriander leaves few Mint leaves few Coconut 3 tblsp Cinnamon a small piece Cardamom 2-3 Whole black pepper 1 tsp Khus khus |khasa khasa 2 tsp ** *Veggies is used carrot, beans, potato,green peas and chow chow....