I am back again with parrupu usili. Again this is a traditional dish and a very good accompaniment for morkulambhu and vatha kulambhu. Before I got married, I eat parrupu usili as an accompaniment to rice. After marriage everybody in my hubby’s place they mix usili with hot rice and keep morkulambhu for accompaniment.The very first time when I saw this it was strange to me and after trying that combo, it was good....

For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan-roasting ingredients individually, and use homemade beef stock! Beef Bourguignon One of my fondest memories of travels in Burgundy was discovering family-run bistros in small villages that served traditional French fare so incredible, you’d swear you were in a hidden Michelin star restaurant. And being right in the region from which Beef Bourguignon hails, it was hard to resist ordering this iconic dish time and time again....

Traditional Indian sweet recipe, made in just 30 minutes, can be made for pujas and festivals at home. I have heard about this recipe through a friend long back but completely forgot about that. Recently, while I was browsing through some old books got to see this name again. I browsed through a few Youtube Videos and got an idea of it. I tried this at home for my guests twice and everyone loved it very much....

Fresh Butter beans, I have very fond memories of my growing years. We get to the town market and whoever goes to the market, amma will ask them to buy that. She adds it to vegetable biryani and even while writing, I could recall that taste. Later we started getting it in the nearby market, we used to buy it frequently as we all love it. Amma makes butter beans kurma, butter beans curry, and also makes a simple sundal out of it....

Terrific grazing dessert for gatherings. And because it stays fresh for weeks, it makes for a sensational food gift!! Caramel Popcorn I make caramel popcorn a LOT all throughout the year. I make it for: gifting – just a pure act of kindness without any ulterior motives; bribing – when I’m trying to sway decisions / get in or stay in someone’s good graces. (This happens more than I care to admit 😂); and dessert for gatherings – it’s a brilliant grazing option for dessert so your family and friends don’t need to commit to a huge slice of chocolate cake because they’re stuffed full from dinner!...

The foundation of this recipe is a double duty Enchilada Spice Mix that flavours the homemade Enchilada Sauce and also seasons the chicken filling. Chicken Enchiladas I like my Enchiladas plump and generously stuffed, rather tham skimpy on the filling I want the filling to be JUICY and full of flavour, rather than dry and crumbly inside. And I want the sauce to actually still be there when it comes out of the oven, not just a dried up crusty layer of red....

Chicken Shawarma This is one of my signature recipes that will be very familiar to all my friends because I make this so often. It’s off the charts for effort vs output: just a handful of everyday spices, garlic, a splash of lemon and olive oil transforms into the most incredible flavour. When this chicken is cooking, the smell is incredible. In fact, it’s how I met most of my neighbours when I lived in a townhouse complex, random people I had never met before popping their head over the fence wanting to know what on earth I was making....

Chicken Tikka Masala is an Indian favourite along with Butter Chicken and Biryani. Serve with Basmati Rice, else add a side of chewy and fluffy Naan or basic Homemade Flatbreads to mop up the sauce! Chicken Tikka Masala There are various tales about the origins of Chicken Tikka Masala, and most are along the lines of the following: That a British aristocrat was served Chicken Tikka (chicken on skewers chargrilled in a tandoor) and sent it back to the kitchen, complaining it was dry....

San Choy Bow – Chinese Lettuce Wraps The Chinese name for Lettuce Wraps is San Choy Bow which is how it’s written in menus at Chinese restaurants here in Sydney, though the spelling varies widely from place to place and I’m yet to find a definitive answer for what the proper spelling is. I may not know how to spell it, but I do know you’re going to love them!!...

Chocolate Chip Cookie recipe A long awaited reader request…. I’ve lost count of the number of times I’ve had people writing in asking for my chocolate chip cookie recipe! In truth, I was sitting on it because I wanted to make sure I tested it properly for different measures in different countries. If you’ve ever tried a cookie recipe written by someone in another country and had it fail miserably, chances are that it’s because of the difference in cup, tablespoon and teaspoon measures between countries....

Look at all that creamy chocolate custard! How can this not get you excited???! Chocolate custard cake I feel like I don’t need to say much about this cake because the photos and recipe video do all the talking for me. It’s as chocolatey and creamy as it looks. You can cut it into neat slices (like… cake!). But when you eat it, it’s gloriously creamy. It’s luxurious, with a rich mouthfeel....

Crispy marinated baby octopus Introducing……the RecipeTin Family baby octopus recipe! Tightly held for years, I’ve finally been granted permission to share. I’m completely mad for it – and I’m hoping to make you fall in love with it too. I know octopus is a mystery to many, unsure how to approach cooking it. So my goal today is to show you how straightforward it actually is and convince you how unbelievably delicious it is!...

In the last few months, I have seen so many versions of Dahi toast on my Instagram feed. I have already posted the Yogurt sandwich recipe in Jeyashris kitchen. That version of the sandwich is made by adding veggies to the hung curd. Also, we are making a tadka with mustard and curry leaves and making the sandwich. This gives a nice taste and crunch to the sandwich. As summer is getting to its peak, we prefer to spend less time in the kitchen, try this sandwich for breakfast along with some cut fresh fruits or try it for dinner along with a salad....

This is a very simple recipe I learned from my friend after tasting this in her place one day when we are having lunch together after a tiring day of shopping for groceries. She always keeps a lot of podis that can be mixed with rice and one among them is this Dry coconut powder also known as Kobbari Podi. Will soon share recipes for other varieties of podis also....

Now coming to the recipe of Dry fruits ladoo: PREPARATION TIME: 5 MINUTES . COOKING TIME: 3 MINUTES . MAKES 14 LADOOS INGREDIENTS: METHOD: Take out the seeds from the dates . Dry roast the *nuts ( i used walnuts, cashew nuts, badam, pumpkin seeds, and pista) for 10 minutes in a low flame without getting burnt. In a non stick pan, add ghee and add the dates and cook for 2 minutes ....

The chicken is so juicy, you can eat it plain with no sauce, I swear. But because I love sauces so much, I’m serving this perfect poached chicken breast with a classic Ginger Shallot (Scallion) Sauce. So good, you will want to put it on everything! Every since I discovered this genius way to poach chicken breast well over a decade ago, I have never used any other method. In fact, I barely consider this cooking....

Nowadays, I go to the shops almost every day. Sometimes multiple times in a day if I’m doing a client shoot and things are not going to plan. My record is 5 times. FIVE TIMES! Boy was I grumpy by the end of the day. However, back when I worked in corporate, I did my main grocery shop once a week on the weekend. Which meant that unless I did a meal plan, I was usually playing things by ear by Wednesday....

Making glazed carrots on the stove is something I started doing several years ago for lavish special event dinners like Christmas when the (one and only) oven is otherwise occupied with more important things. Like the main event – turkey or ham. Stuffing. Homemade bread. Carrots are not a priority. Sorry! 😉 So this is how I make carrots that look and taste roasted but are made on the stove....

Fresh grated coconut 1 Cup Warm water 1 cup Break the coconut just before you want to make the coconut milk. Grate the coconut, if possible carefully grate only the white part of the coconut. Take 1 cup of grated coconut and put it in a mixie. Add 1/2 cup of warm water to this and grind smoothly. Strain the liquid in a fine strainer and squeeze the ground coconut nicely....

There are plenty of homemade coconut milk recipes out there, but in my clearly biased opinion – mine is the best. Many recipes call for boiling water or the use of dehydrated coconut flakes, but with my simple method, you’ll get dairy-free milk for just pennies. Making homemade coconut milk using a fresh coconut is obviously ideal, but I don’t have access to fresh coconuts/don’t have the time/shouldn’t be trusted to crack coconuts with a hammer....