When I paleo-ify a recipe, and it turns out better than the original version, I honestly count my lucky stars. I have no idea how this recipe turned out as well as it did, but trust me, it’s phenomenal. The sauce = insanely delicious. You won’t even know it’s “paleo.” I think the secret to making good food comes down to the quality of ingredients used. This recipe only calls for only a handful of ingredients – but the quality of those few ingredients makes all the difference....

Zucchini masala rice Method: Δ

Also check out aval vadai , Muparuppu vadai Soak the channa dal and toor dal together for 2 hours. Drain the water completely and put this in a mixie jar for grinding. Grind this coarsely. No need to add water while grinding. You can sprinkle a little if needed. Add curry leaves, asafoetida, ghee, and salt to the ground mixture. Mix it well nicely. Add the salt only before making the vada....

Pineapple lassi is similar to mango lassi – the main difference being we’re using pineapple and not mango, of course. You can make pineapple lassi with grilled pineapple, but if you’re not in the mood to grill, make sure to heat the pineapple up before using it (or used canned pineapple). Just don’t mix raw freshly cut pineapple with dairy – the two don’t mix well and you’ll end up with a bitter lassi....

Pizza is comfort food. The problem with pizza is that while it tastes good in the moment, afterwards you can kind of feel like crud. I mean, unless you’re eating my paleo pizza that is. My recipe for pizza soup is crust-free which automatically makes it gluten-free, low carb and lower in calories. You can of course always serve this with some toasty bread if you’d like or you can do what I do and eat a bowl on its own....

I love Poppyseed Salad Dressing! It is so much more than just a dressing with poppyseed added to it. The poppyseed add a nuttiness and aroma, taking an otherwise ordinary dressing to new heights. I’ve pretty much consistently had a bottle of Poppyseed Salad Dressing in my fridge for the last 3 weeks from when I started to plan to share my Strawberry Salad. I ended up choosing to use Strawberry Balsamic Dressing with that salad, but I was really tossing up between that and this Poppyseed Salad Dressing!...

So Aussie, so summer, so Christmas, so…..erm…80’s….and we love it!!! PRAWN COCKTAIL – HERE TO STAY! “There’s only one thing better than the sight of a pile of fresh, juicy prawns…. and that’s a pile of freshly PEELED prawns!!“ Prawn Cocktails might be a classic from the 80’s but in my books, they have NEVER gone out of fashion and never will! In my younger days, I associated prawn cocktails with posh restaurants and feeling very grown up, eating the prawns out of fancy looking glasses with little forks....

I can’t remember the last time I bought a store-bought pumpkin pie. Store-bought crust? Yes, all the time. But actual pie? I think it has been at least a decade, if not longer. That’s because pumpkin pie is so easy to make – just stir a few ingredients together in a bowl to make the filling then pour that filling into a crust and bake. See? Easy. Pumpkin pie filling is forgiving and easy to adapt....

Easy raspberry jam oat bars These are deliciously buttery crumble bars that are perfect for any occasion. You’ll love the combination of the sweet fruity jam filling sandwiched between the oatmeal cookie base and the crumbly golden topping. And you’ll especially love how quick these are to get in the oven! Similar jam bar recipes call for softened butter to be creamed with an electric beater (like for oatmeal cookies) or rubbed into flour using your fingers (like for shortbread)....

Red Vietnamese Fried Rice Fried rice always makes for a great quick meal if you can incorporate enough “stuff” into it to fill it out from a nutrition perspective so you can justify calling it “dinner” rather than just a side dish. Today we’re turning to frozen peas, pre-chopped ham and egg for literal no-effort, no-prep add-ins to make this tasty dish I’ve called Red Vietnamese Fried Rice. In case I wasn’t clear about it in the opening, this is not an authentic Vietnamese recipe!...

There’s nothing like rhubarb! This is one of those rare recipes where I can’t offer flexibility – because there is no substitute for rhubarb! There’s nothing like it – the unique celery-like texture, bright red colour and signature tang. Even its cooking qualities are unusual. It goes from apple-like crispy to very soft, with seemingly no in-between “tender crisp” like you get with most fruit. Which, I just realised, might sound unappetising....

INGREDIENTS: METHOD: Wash the red bell pepper and pat dry this. Roast this on the stove top by turning it often. Take care not to burn your fingers. Once evenly roasted keep it aside. With the help of a knife scrap down the skin and if you want wash the bell pepper and chop them roughly. Chop the onions ,garlic and tomatoes finely. In a pan, add oil ( i used olive oil, but if you don’t have cooking oil can be used) and add the garlic,onion,tomato one by one....

Keep a stash for snacking, pop them in lunch boxes or serve a basket of these with dinner! Cheese Muffins – a great savoury muffin recipe! So basically, these muffins are every cheese-lovin’-Carb-Monsters’ dream come true. Inhale deeply, and you’ll get a waft of buttery garlicky goodness mingling with that unmistakable smell of melting cheese. Look closely, and you’ll feel the warmth radiating from these muffins, fresh out of the oven....

Paneer cubes 1/2 cup Onion 1 Tomato puree 3 tblsp Ginger 1 small piece Garlic 3 pods Fresh cream 3 tblsp (optional but recommended) Milk 1/2 cup Red chilli powder 1/4 tsp Pepper powder 1/4 tsp Green chilli 1 Garam masala 1/4 tsp Cumin powder 1/4 tsp Coriander powder 1/4 tsp Kasoori methi 2 pinches Oil 2tblsp Cashew nuts – 4-5 f(or garnishing) Salt To taste In a non stick pan add few drops of oil....

After that, I tasted a similar one in Pizza Hut last year in India as masala lemonade. It is almost the same but they have added plain soda to that. Past few days we are experiencing hot sunny days and suddenly I remembered this drink and made it at home. Everyone liked it. Stay hydrated this summer by taking lots of water, watermelon, cucumber, ash gourd, and lemons. Avoid eating very spicy food....

Smoked Salmon Appetizer Whenever I am taking something to a gathering, the first thought that pops into my head is logistics. How the food will travel, does it need reheating, does it need to be assembled, how many people do I need to serve. The decision of what to take is invariably narrowed down drastically once these factors are determined. If it’s a gathering where I can’t reheat what I’m taking (or if I don’t want to add to the craziness of an event), then that cuts out half the appetisers in my repertoire....

My mom usually adds soy chunks in vegetable biryani, but after marriage, I have never tasted or cooked soy chunks| in a meal maker even in restaurants too. When I saw this in the nearby Indian grocery store I bought a pack of soya chunks to try out any recipe with soya chunks recipe. Soya chunks are very rich in protein and we can make a lot of dishes out of it....

Cauliflower 1 medium Yogurt 1/2 cup Red chilli powder 1/2 tsp Jeera powder 1/4 tsp Coriander powder 1/4 tsp Garam Masala 2 pinches Besan |kadalai maavu 1 tblsp Chaat Masala 1/4 tsp Kasoori methi a Pinch Oil 2 tsp Cut the cauliflower florets into big. Put them in hot water and take it out in 2 minutes and drain the water. Hung the yogurt for 15 minutes to take out the excess water....

METHOD: Wash the ingredients except salt and oil and grind it into a smooth paste adding the salt and oil. INGREDIENTS: (FOR GRAVY) SERVES :2 -3 Chop the veggies. I used the orange and yellow capsicum. In a pan, add the veggies and saute for a minute in a low flame and add 1/4 cup of water. Add salt and sugar. Do not over cook the veggies. Let it be crunchy....

This dish has that sought after umami flavor, which enhances the taste of the entire casserole – ensuring that every bite will be as savory as the last. For those who aren’t familiar with umami – it’s a unique flavor that isn’t sweet, sour, salty, or bitter. It’s often described as savory. The mushrooms and fish sauce help to naturally add this flavor. I also use a handful of other ingredients in this casserole, including spaghetti squash, organic mushrooms, coconut aminos, onions, ginger and Thai red curry paste....