Think of this Keralite snack as a thick sweet steamed pancake! Vattayappam is made with a naturally gluten-free and vegan batter and then speckled with cashews and raisins and spiced with cardamom. It’s so perfect with a cup of chai. In fact, if you are thinking about having friends over for chai and snacks, this would be the perfect thing to make. What is Vattayappam? Vattayappam is made up of a rice and coconut based batter and is pretty unique in that the batter is first fermented and then steamed....

Hot and sour soup Vazhaithandu soup This soup is made with the bread crust(sides of the bread) which we usually discard. So whenever you cut the edges of the bread keep it in the freezer and try out this soup. INGREDIENTS: SERVES 2-3 METHOD: Take out the the edges of the bread and chop them roughly. Chop the onions and garlic finely. In a deep pan, add butter and add the chopped and saute them till the onions becomes translucent....

Though I have heard about these melt-in-mouth Khara biscuits from Iyengar bakery I have never tasted them. A few weeks back tried the same at home and it turned out so well. We all loved the aroma of the khara biscuits and it paired well with a cup of chai. The addition of green chilis and the flavour of coriander leaves and cumin seeds enhanced the flavour of the cookies....

Excellent accompaniment with all things Jamaican, Caribbean and tropical. Or eat it straight out of the pot! Welcome back to Jamaican week! It’s Jamaican week here on RecipeTin Eats! A week where I’m sharing a set of recipes so you can enjoy a Jamaican-themed dinner in the comfort of your own home! Here’s the menu: Jamaican coconut rice and peas (beans!) Rice and peas is a staple side dish in Jamaica and much of the Caribbean....

Potato| aloo 4 (medium size) Cumin seeds 1 tsp Green chilli 1 Red chili powder 3/4 tsp Salt as needed Coriander leaves few Garam masala a pinch (optional) Oil 1 tblsp Pressure cook the potatoes and cut them in to cubes. In a pan add and add in the cumin seeds and the slit green chilli and the red chilli powder. Keep the flame low and just saute for 30 seconds....

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The secret to making raw kale really tasty is to massage it with olive oil and salt. This tenderises the kale, and makes raw kale salads really delicious! Kale and Quinoa Salad Just 3 hours ago, I force fed a giant spoonful of this to a kale/quinoa cynic, and watched with glee as the scrunched up face of “I hate kale – AND QUINOA!” turned into a surprised look of “this is seriously tasty!...

Wash and soak the lobia | karamani and the urad dal separately over night or for 7-8 hours. Grind this into a fine paste along with red chilies, asafoetida, salt and curry leaves. Grind karamani and urad dal separately. Mix well now. Add Mustard seeds to this and mix well. The batter should be thick as the Vadai batter. Do not add too much water while grinding. Add very little water....

Seeraga samba rice* 1 cup Coconut milk 1/2 cup Coconut oil 1 tblsp Bay leaf 2 Cardamom 2 pods Green chili 2 Onion 1 Mint and coriander leaves a handful Water 1 cup Salt as needed Cinnamom + clove 1/2 tsp (powdered) Cashew nuts few (optional) *You can use basmati rice too. Slice the onion lengthwise. Chop the coriander leaves and mint leaves finely. Slit the green chili into 2....

Method with step by step pictures : Take the mango puree from 2 small alphonso mangoes. In a wide bowl add the corn flour and add the water. Mix well without any lumps. Add the mango puree and sugar to this. Mix well without lumps.In a heavy bottomed pan add 1 tblsp ghee.Add the mango mixture to this.Mix well. Cook in medium low flame for 10 -15 minutes, stirring continuously. Meanwhile slice the almonds and keep it aside....

Milk – 600 ml Ripe Mango – 2 (small) Alphonso All purpose flour | corn flour 1 tblsp Saffron a pinch Condensed milk 3-4 tblsp Cardamom powder A pinch Pistachios 6-7 (optional) Boil the milk and add the condensed milk to this while boiling. Add the saffron in a tblsp of warm milk and keep it aside. Mix plain flour in water into without any lumps. Add this to the boiling milk....

In a microwave safe bowl (use a glass bowl, do not use plastic) add ghee and add the broken cashew nuts . Microwave it for 2 minutes. Stir in between. Let this golden brown. Keep it aside. Roast the semiya in the same bowl, as it has ghee no need to add extra ghee. I used roasted semiya. If using non roasted one, roast for 3-4 minutes without getting it burnt....

This is serious comfort food – a low carb one at that! Moussaka As with all iconic dishes of the world, I imagine that every Greek family surely has their own version of Moussaka. Well, I like to think they do. I have visions of Greek Mamas having heated debates about what makes a great moussaka, arguing over earth shattering things like: beef or lamb?? (Traditionally lamb, equally delicious with beef!...

Chicken Broccoli Rice Casserole It never even crossed my mind to make a recipe such as this Chicken Broccoli Rice Casserole from anything but scratch. But a quick Google and I was somewhat bemused to find that there are in fact many versions of similar rice casseroles made using canned soup. I’ve never tried this with canned soup, and I never intend to. Having tried canned soup in various forms in my time, I can say with absolute confidence that homemade from scratch is tastier, it’s better for you and it’s easy!...

Generally idlis are not much liked by kids at home. So i always end up making dosai only. But they all love Ragi dosa, whole wheat dosa, barley dosa too. So always i don’t make the dosa batter using idli rice. Usually molgapodi will be there available at home all the time. And kids don’t bother if i don’t make chutney for dosa. But personally for me, i love dosa | idli with chutney or sambar....

FOR GRAVY :SERVES 4 METHOD: FOR MAKING KOFTAS Combine all the ingredients under the Ingredient table “Kofta”,except oil and mix well. Ensure that the mixture is tight. If you feel it isbit loose add 1 tblsp of besan to this to make it thick. Make small balls( koftas )out of this and heat the paniyaram pan. Add little oil in each hole and place the koftas into it. Cook in a medium flame by turning it on both sides....

Pancakes recipe Homemade pancakes shouldn’t be complicated. It doesn’t matter if they come out wonky or with a splotchy surface instead of being a beautiful, even golden brown – after all, they’ll get smothered in toppings. But they should be soft and fluffy. And in my world, not too sweet. Because….you know. Toppings. Load up on toppings! Any day starting with homemade pancakes is a GREAT day! What goes in homemade pancakes This is what you need:...

I don’t know about you but my freezer is valuable real estate. So when I opened it the other day to realise that my bag of bread crusts were taking up an inordinate amount of space, I decided I needed to do something about it. More croutons? More breadcrumbs? I needed neither. Besides, the bag of bread crusts was substantial (from an “English afternoon tea” and several attempts to create these Mini Quiche Toast Cups) and neither of those two options would use up more than a few cups....

I don’t take credit for the recipe or name. It’s also 9 months overdue. 🙂 It’s a copycat of a Chorizo, Black Bean and Corn Salsa I had at a Mexican restaurant in Coffs Harbour (northern NSW in Australia) that I visited on a girls weekend away. In fact, it was the only time we left the beautiful beachfront holiday rental we stayed at, other than a 20 minute walk down the beach....

Chana masala Chole masala (no onion no garlic) Chickpeas| Chole 1 and 1/4 cup Tea bag 1 Ginger garlic paste 1 tsp Onion 2 Tomato 1/2 Red chili powder 1/2 tsp Salt as needed Asafoetida a pinch Turmeric powder 1/4 tsp Kasoori methi 2 pinches Black salt 1/4 tsp Coriander leaves few Oil 2 tblsp Jaggery a small piece Amchoor powder 1 tsp To roast and powder Coriander seeds 1 tsp Cardamom 2 Cloves 2 Mace 1 Fennel seeds 1/2 tsp Anardana seeds |powder 2 tsp Cumin seeds 1/2 tsp Black pepper 1/4 tsp Soak the chickpeas| kabuli channa for 10 hours preferably overnight....