Betel leaf |Paan leaf 4 Gulkand 1 tsp Vanilla Ice cream 2 tblsp Milk 1/4 cup Sweetened Saunf 1/2 tsp (optional) Method: Δ

Paneer pulao is a delicious one-pot meal, that can be served at home along with a simple dal and raita. Also, we can pack this for the lunch box too. Paneer pulao is a delicious one-pot meal, that can be served at home along with a simple dal and raita. Also, we can pack this for the lunch box too. Usually, we make onion tomato-based gravies with paneer. Many people have this hesitation about adding the paneer to rice as it will become rubbery....

Brought to you in partnership with Farmers Union Greek Yogurt. Have you ever seen a more spectacular looking rice dish?? Look at that insane golden crust!!!! Look at that beautiful vibrant yellow rice!! Word of warning: Don’t take this Persian Saffron Rice to gatherings because it will steal the show and the host will get annoyed. Instead, make this as part of your own Persian Feast. Because it’s PERSIAN WEEK here on RecipeTin Eats!...

Pide Turkish Pide has been my Secret Food Shame* for as long as I can remember. Not authentic, freshly made Pide crafted lovingly by the hands of someone’s Turkish grandma. I’m talking about the greasy, low-rent versions sold from hot glass cabinets at late night takeaway shops, filled with cheap cheese and piles of meat shaved from giant Doner Kebab punching bags turning lazily on vertical rotisseries. It’s a bit wrong, I know, but I cannot help myself....

Creamy Chicken and Vegetable Risoni (Orzo) This is a quick dinner recipe that will tick all your boxes: ✅ fast and easy to make – 10 minute cook!✅ made with everyday pantry staples✅ highly customisable – use whatever vegetables and proteins you want✅ complete meal – protein, vegetables, carbs, dairy!✅ the sort of food that’s universally appealing, one that big and little people love Nope, they’re the same thing! Tiny rice shaped pasta that’s widely available nowadays, it’s called risoni here in Australia but most countries in the world call it orzo....

Rajma cheese paratha Rajma pulao INGREDIENTS: (SERVES 3-4) I used 2 canned red kidney beans. METHOD: If using the dry rajma, soak it for 10 to 12 hours and cook till 6-7 whistles in a pressure cooker or till it becomes soft. Add salt and bay leaf while cooking. Discard the bay leaf later. Reserve the cooked water. If using canned one, drain the excess water and wash it thoroughly. Chop the onions very finely....

My Swiss Army knife of Stir Fry Sauces! Restaurant Secret: you know when you go to a packed Asian restaurant or take out during lunch hour and you’re handed a plate of fresh-out-of-the-wok stir fry 5 minutes after ordering? I hate to disappoint you, but the cooks standing over the flames aren’t throwing together 10 ingredient sauce mixes for every single dish…….What they actually use are ready made sauces as a base, then add additional flavours for different dishes....

From an epic One Pot Greek Chicken and Rice, to a colourful beef and rice, stuffed peppers and rice soup, the one thing all these have in common other than RICE is that they’re easy to make and Can’t-Stop-Eating-It delicious. Rice recipes – rice meals for dinner Rice is so much more than a vehicle for soaking saucy stir fries and drowning in curry sauce. It’s endlessly versatile, it wants to soak up flavours so you can elevate any meal with rice sides like Curried Rice, Tomato Basil Rice, or the wildly popular Mushroom Rice....

Roasted moong dal 1 cup Onion 1 Tomato 1 Green chutney 2 tsp Sweet chutney 1 tsp Chaat masala 2 pinches Pomegranate a hand ful Boiled peanuts 1/4 cup Salt to taste Chop the onions and tomato finely. Deseed the tomato before chopping. Boil the peanuts with little salt and keep it aside. In a wide bowl add the onion, tomato, peanuts and pomegranate. Add the sweet chutney and green chutney to this....

We usually make Ven pongal | khara pongal using raw rice or millets too. I have seen this Sago pongal | sabudana pongal in a restaurant menu card, in Chennai. We usually make sabudana khichidi | sabudana vada using sago. A few days back I saw Javvarisi pongal on my Instagram feed. Since I had sago in hand, I tried out this recipe. It turned out very well and I loved the texture of the ven pongal too....

** For the reader favourite THAI Satay chicken skewers, see here!** Satay Chicken is probably better known as Malaysian and Thai. But actually, it is originally from Indonesia. And as with all popular dishes from cuisines around the world, there are many versions of chicken satay. I’d like to share all the popular ones with you eventually – Thai, Malaysian and even the Singaporean version. But I thought it would be ideal to start with the original and the easiest – the Indonesian version....

What is bread casserole? It’s a casserole made with bread. Or, in my case, a gluten-free casserole that tastes “bready.” It’s basically like the “stuffing” or “dressing” that you eat during Thanksgiving, only, by calling it “bread casserole,” you can get away with eating it from November-May 😉 This dish is savory and plenty flavorful. I use a Serrano pepper to add a little heat (it’s not much, so add a few if you like spicy food) and chicken stock for moisture and flavor....

INGREDIENTS: METHOD: Par boil the seppankizhagu either in a pan or pressure cook for 1 whistle. Cool it down and take out the skin. Cut the seppankizhangu into roundels and add the rice flour, pepper powder, salt, sambar powder, asafoetida and turmeric powder. Mix well with your hands and refrigerate this for half an hour. I normally do this previous day night and fry this next morning. Heat the oil in a pan for deep frying....

“This is one of those dinners I pulled together when my refrigerator was dismally empty.” I’m more of a white meat girl than a steak girl. So on the rare occasions that I cook steak, I feel like I can justify investing in a good cut so I splurged on a great piece of sirloin – about 2.5 cm / 1 inch. I hadn’t actually planned to make steak for dinner....

An elegant smoked salmon egg breakfast I think breakfast is the hardest meal when it comes to being creative. I am always scouring bistro breakfast menus, trying to get inspiration for new ideas. Do-able ones that don’t require gourmet ingredients or special equipment. I like to try to make something different from the usual bacon and egg fry up when I have friends over for brunch. Which I seem to be doing more often nowadays as opposed to hitting up the nightclubs in town....

Soft cookies. Melty chocolate. Pumpkin spice. Flaky sea salt. The end. Okay, not really the end. But I basically just told you everything you need to know about these cookies. If you decide to stick around for more, it’s because you love me. Or want to get to know me. Either way, it’s cool. 😎 These cookies are basically tasty clouds of pumpkin spice with chocolate chips. I’d totally jump on these cookie clouds if I could… like if I were teeny tiny or if the cookies were actually the size of clouds....

Soya chunks | meal maker 1 cup Pepper powder 1 tsp Milk 2 tblsp Red chili powder 1/2 tsp Red chili 1 Fennel powder | fennel seeds 1/4 tsp Curry leaves few Garlic pods 8-10 Rice flour 2 tsp Mustard seeds 1/4 tsp Oil 1 tblsp In a pan add 2 cups of water . When it starts boiling add the soya chunks to this. Add 2 tblsp of milk to this....

Spaghetti Bolognese We Aussies have a thing about shortening words. Good day is g’day. Pavlova is Pav, afternoon is arvo, mosquitos are mozzies. Sharon is Shazz, Nagisa is Nagi (that’s yours truly). So it is thoroughly Aussie to shorten Spaghetti Bolognese to Spag Bol! And here she is – my Spag Bol. Rich, thick, incredible flavour in the sauce even if you only have time for a quick 20 minute simmer....

Masala Peanut recipe, peanuts coated in spices and deep-fried in oil. This is one of the popular tea-time snacks in Tamilnadu. We get this in most of the sweet stalls and roadside tea shops. I have posted 2 different versions of the masala peanut recipe in Jeyashris kitchen. One among them is a healthy microwave version. This is a highly addictive snack. We are adding gram flour, rice flour, fennel seeds, garlic, and curry leaves to peanuts....

I really don’t think I’m a food snob – hey, I’m that person who has confessed to doing the KFC and Maccers drive through of shame. But I was brought up with food made from scratch and my mother ended up doing a great job of brain washing me because I never use store bought packet mixes or recipe bases. It just doesn’t taste right to me, it has an edge of artificial-ness, and usually they are too salty....