This is a terrific carrot recipe to serve as a meal. Thick and creamy, savoury and sweet, Carrot Soup is quick to make, healthy, freezes brilliantly, and the only thing it needs is hot crusty bread for dunking. And I love the colour! Creamy Carrot Soup is the BEST way to eat carrots! When the end of the week rolls round and the cupboards are pretty bare, I can still bank on having carrots, onion and garlic....

This drink is dessert-like – almost like drinking melted ice cream. The cashews and almond milk add creaminess, the frozen banana makes the drink nice and cold, and when you add in some freshly ground cardamom – it becomes over-the-top delicious. You only need 4 ingredients to make this drink: When it comes to desserts and smoothies, I highly suggest freshly grinding cardamom because the flavor is so prominent. Pre-ground cardamom just isn’t as flavorful....

So what’s the secret? PEELED ZUCCHINI. Neutral flavour that’s easily disguise-able with seasonings. Purees smooth – and white. This is life changing – imagine the possibilities! {Gluten free, low carb, nutrition dense} 45 calorie Creamy Healthy Soup broth This recipe isn’t one of those healthy food hacks that calls for an enormous amount of effort, or weird ingredients, or where you sacrifice flavour for the sake of less calories. It is, quite simply, my Creamy Zucchini Soup made using PEELED zucchini to make it white rather than keeping the skin on which makes the soup green....

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OR browse the Thanksgiving Recipe Index to build your own! I first shared an Easy Thanksgiving Menu back in 2015, and each year I update the menu suggestions for recipes I’ve published in the past year. I’ve also added some new tips for how to make cooking for Thanksgiving a breeze. Because there’s nothing worse than being stuck in the kitchen while everyone else is at the table, having fun (nibbling on the appetisers you made), and being a stressed out wreck to prepare a holiday feast is no fun at all!...

A great Cabbage Salad for everything! Keeping this post short and sweet because it’s an extra recipe I’m publishing today alongside the Brown Sugar Garlic Butter Pork Roast! The dressing is a bit tangy (not sharp) with a touch of sweet, and it’s neutral enough to serve alongside almost any main, any Cuisine. I’d serve it as a side for almost any Western dish, it’s certainly at home with European dishes (Eastern and Western), South American and even Indian and Asian....

Bread croutons Tandoori paneer pizza Method: Δ

This is a simple spice blend that is a copycat of those jars of seasoning for fries sold in the spice aisle at supermarkets. It adds more flavour to French fries than using just plain salt, as well as a lovely warm red colour. This is a fairly small batch recipe but you probably won’t use it all in one go so store leftovers in an airtight container between uses....

Garlic pods 6 Almond | Badam 15 Potato* 1 Milk 2 tblsp Butter 2 tsp Salt as needed Black pepper powder to taste *Instead of potato you can add 1/2 cup chopped bottle gourd Soak almonds in hot water for 15 minutes and take out the skin. Peel the skin of the potato and garlic pods. In a pressure cooker add butter and cubed potato and garlic pods. Saute for 2 minutes till it emits a nice aroma....

I never understood Meatless Monday. If you do grocery shopping on the weekend, doesn’t it make sense to cook with fresh meat early in the week (i.e. MONDAY)? I guess normal people go Meatless on Monday to try to kick off the week on a healthy note. Not me. I’m usually the reverse. Fresh protein for the first half of the week, then vegetarian / pantry meals for the second half of the week!...

Video of how to make Ghee podi idli Method : We re planning to add this snacks to our evening menu in our hotel(Hotel Golden Anchor). Thanks for the inputs. Δ

When these come out of the oven, you’re going to want to inhale them the second they’re cool to touch. And you should. Eat them while they’re warm. If you’re making these mini-pies in advance, you can put them in the freezer and reheat them in a pan over the stove – they’ll be almost as good as fresh out of the oven. Use any filling you’d like! Inside the pies are a sweet filling – made up of your favorite fruit!...

Like everybody’s favourite Easy Flatbreads recipe, the Gozleme pastry requires no yeast, just 3 ingredients (no yogurt) and is very easy to work with. You’re going to fall in love with this recipe! Gozleme recipe Weekend markets wouldn’t be the same without Turkish Gozleme stands. Sturdy Turkish Mamas with powerful arms rolling out the dough, and pretty young ladies front of house, smiling charmingly at customers. Total stereotype there. But it’s a very effective marketing strategy!...

Grilled Vegetables Every time I make this, someone always asks “what did you put on the vegetables?” They never believe me when I say “Just salt, pepper and olive oil”! There is no fancy secret to this. It’s just chargrilled vegetables, seasoned with salt and pepper and drizzled with olive oil. The “must do” part is cooking the vegetables until they are charred (i.e. burnt!). It’s the flavour base of this entire dish!...

Use this recipe for: medium and long grain white rice, and sushi rice (short grain). See separate directions for: jasmine, basmati and brown rice. JUMP TO VIDEO | RECIPE | Stove | Oven | Microwave | Rice Types | Biggest Mistakes | No rinsing! | Troubleshooting | Useful Info How to cook rice Everyone should know how to cook rice perfectly – without a rice cooker! So today, I’m sharing how I cook rice, 3 different ways:...

In the past four months, my sweet but mischievous three-year-old has: broken a brand new tv (SquareTrade doesn’t cover that), locked us out of our powder room (we actually still can’t get in… that’s a longer story), and drawn all over one of our white walls (downstairs!) during the 3 minutes that my back was turned to load the dishwasher (“BUT IT’S SO BEAUTIFUL, MOM”). I am tired. And you know what’s quite possibly the last thing on my mind?...

Japchae Japchae is a famous Korean noodle dish that I describe as sort of a stir fry, sort of a salad. It’s a cross between the two in my mind because stir fried vegetables are tossed with noodles and sauce in a bowl rather than on the stove, and served barely warm. You start by mixing the sauce in a giant bowl, then pile all the ingredients in one after the other – the noodles, a giant mound of cooked vegetables then lastly the seared marinated beef....

Javarisi | sago 1 cup Oil 3 tsp Peanuts 2 tsp Mustard 1/4 tsp Turmeric powder 1/4 tsp Carrot little (optional) Lemon juice 1 tsp Green chili 1-2 Salt as needed Curry leaves few Wash the javarisi | sago nicely and soak it in little water , just to immerse it, for 1 hour. Later drain the water and keep it in a colander. Sprinkle little water and keep it overed for 2 hours....

In a pan add oil and temper with mustard seeds. Add in the vegetables. Saute for a few minutes and add in the tamarind water. Add in the sambar powder, turmeric powder, asafoetida, and salt. Let it boil for some time, till the veggies get cooked. Add in the cooked toor dal and mix well. Add in the ground paste. Add a little jaggery. Mix well and let it boil for 2 minutes....

We always make Vatha kuzhambu at home. This type of kara kuzhambu is typically a village-style recipe. We have tasted this many times at our friend’s house, during our childhood days. Also, we get this kara kuzhambu in lunch Thali in South Indian meals, served in the restaurants in Tamilnadu. Usually, they put, small onions, brinjal, drumstick, or any legumes in this kuzhambu. Though the name is common, we have different versions in every household....