Orange soda recipe Orange barley water Ice cubes 2 cups Fresh orange juice 1 cup Sugar 2 tsp (optional) Plain soda or Sprite 1/2 cup Squeeze out the juice from the orange and mix it with sugar(if adding) and keep it chilled or keep in the freezer for 15 minutes. In a mixie add the ice cubes in small lots and pulse it till it gets crushed. Do not worry, it will get crushed in few seconds and does not harm the mixie jar....

Decadent? Yes. Have salad tomorrow! Orecchiette Sausage Pasta Don’t you hate it when you twirl an enormous mound of spaghetti on your fork, only to find that you’ve just got pasta and no toppings?? Even more annoying is when you bring it up to your mouth and loose strands slap around your mouth, causing pasta sauce to splatter all over your face – and your white top. Such are the challenges of our pasta lovin’ life....

Australia is known for many great foods, but smokey, fall apart, juicy ribs is not one of them. We simply don’t have the equipment needed, nor the generations of experience and knowledge that the masters of barbecuing in the US have. Real barbecue ribs is an art and it’s not something that everyday home cooks can manage at home. So to make great homemade ribs at home, I think it comes down to the sauce....

Ice cream is one of the most favorite desserts in our home. Especially kids love it the most. During this peak summer time, when they are at home, they crave for some cold popsicle or ice cream. Most of the times I try to make it at home or instruct them to make it with easy ingredients available at home. Usually, Ice creams | popsicles doesn’t need any cooking, kids can make it on their own....

Easier than you think, and a great holiday dessert to get everyone involved building it together! This Pavlova Christmas Tree is a lot more straightforward to make than it looks! I’ve gifted it in ready-to-assemble form to several friends and they put the components together with no problems at all! Pavlova Christmas Tree And so it has landed here on my own website, a week after being featured on the cover of the Sydney Morning Herald’s Sunday Life magazine: The Pavlova Christmas Tree!...

I have given this for the magazine as Mushroom peas kurma. This peas kurma is a super hit at home. We usually make veg kurma | vellai kurma for chapati | poori. We usually grind fennel seeds, coconut, cashew nuts and chilis for making the kurma masala. This peas kurma is slightly different from the usual one we make. The secret ingredient Kal paasi | stone flower, a chettinad spice which makes the kurma very flavourful....

Pizza Capricciosa This is a pizza that Australians expect to see on every pizza menu, no matter how traditional Italian or how big-chain the pizzeria in question is. Ironically though, as soon as I wrote that sentence, I popped onto the Pizza Hut website only to find that gasp, shock, horror Capricciosa is not on offer on their menu. Dominos Pizza, however, does have it. Phew. Order has been restored in the world!...

Plantains are a starchier, less sweet version of a banana. When you cook with plantains, you’ll want to seek out raw green plantains for savory recipes. Green plantains almost taste more like potatoes than they do ripe bananas. Raw plantains can be tricky to peel – I suggest first using a knife to slit the peel – then you should be able to take the peel right off. This recipe is really easy to make....

It’s not every day that you get to meet a legend in the Australian cooking industry. Well, for me, it’s never. I live an ordinary life without sparkle and glamour. So when I was asked if I would be interested in checking out Valli Little’s new cookbook and not only that, if I would like to meet her….well! Let me tell you, it was like Christmas came early!! I have to admit, I was a bit nervous....

When my sweet co-worker brought me a bunch of her extra tomatillos, the first thing I thought to make was Mexican salsa verde. You can’t have salsa verde without tomatillos and since Mexican food is one of my favorite cuisines (okay, I’ll be honest – all cuisines are kind of my favorite), I knew that I’d be making some spicy green sauce that night. My roasted salsa verde is pretty incredible....

This recipe is the paleo-friendly version of besan ki omelet – which translates to “omelet made of chickpea flour.” This is a paleo recipe and so I didn’t use chickpea flour in the dish. This is also an egg-free and vegan recipe. Growing up, my parents would make me besan ki omelet for breakfast or as a snack when I’d get home from school. I’d put some ketchup or green chutney in the middle and then roll it up....

Like Slow Cooker Crispy Chinese Shredded Chicken, this Asian shredded chicken is ideal to toss through noodles, use in salads or serve over rice! Shredded Sweet Soy Sauce Chicken Breast This is a bit of a unique recipe in my books for a couple of reasons. Firstly, there are very few recipes where I’ll say it really does not matter if you brown the meat first before cooking it. This really is a “chuck it all in, set and forget” recipe....

Also see Asian market shopping list. Soy Sauce – 3 main types The mains types of soy sauce are: You can interchange light soy sauce and all purpose soy sauce in recipes. But you must NEVER use dark soy sauce unless a recipe calls for it – it is very strong and will overpower the dish! Difference between each type of soy sauce Here’s the main difference between each of them:...

Spinach and Ricotta Rotolo I’m going to call it – this will be the best new thing you’ve made all year. The rich tomato sauce. The creamy spinach and ricotta filling spiked with parmesan and nutmeg. Golden brown bubbly cheese. And the brown crunchy bits, the crowning glory. How inappropriate would it be to pick off all the crunchy bits before it gets to the table? 😂 What is Rotolo?...

Betel leaves | Paan Leaves 5 Edible calcium | sunnambu little Sweet Sanuf as needed Gulkand 1-2 tsp Supari | paaku 1 tsp Jeera goli little (optional) Cherry few Jeeraga mithai few Tuitty fruity few Cardamom powder a pinch (optional) Tooth pick Video on how to fold beeda Always fresh betel leaves for making beeda. Till you start making the beeda keep this inside a bowl of water. Take one from the water and pat dry it....

Keerai vadai Arisi vadai Method: Δ

A THAI CHICKEN SALAD WITH BIG FLAVOURS! Yowzer! This is about as far as you can get from bland, boring salads. I’m a huge fan of Asian salads because they are typically much lighter and fresher than many Western ones, and the dressings pack a great flavour punch. And this one is no exception. It’s a chilli-lime Thai dressing that has that South East Asian signature sweet-salty-tangy balance with a little buzz of heat from chilli....

I won’t lie – it’s been a worrying couple of weeks. But a weight has been lifted from my shoulders after getting the all clear from Dozer’s doctors today. So I came straight here to share this great news with you!!! Dialling back: A fortnight ago, I shared the sad news that Dozer was diagnosed with bi-lateral laryngeal paralysis, a condition where both his larynxes are paralysed so it severely inhibits his breathing....

Dainty food this ain’t – this is proper comfort food, dialled up to 11! Twice Baked Potatoes Twice Baked Potatoes are so named because of how they’re made. Whole potatoes are firstly baked until the flesh is soft. It’s then scooped out, leaving the potato skin shells. Meanwhile we mash the flesh with a jacket potato’s best friends – bacon, cheese, butter and cream – to create the ultimate mashed potato filling!...

The sauce tastes like a homemade Chilli Jam except it’s far easier to make. 15 minutes, start to finish! Quick prawn recipe with BIG flavours! While I love a classic Chinese-style prawn stir fry with its clean and steady flavours, or the heart-stopping (in more ways than one) fried and sweet deliciousness of Honey Prawns, sometimes I find myself looking for a punch in the face (flavour-wise, that is!) This prawn recipe came to be after I had a terrific Stir Fried Prawns in Chilli Jam at a modern(ish) Thai Restaurant....