This is the pastry crust I used in the Pistachio Pear Tart recipe I also shared today! About this Sweet Tart Crust (sweet pastry recipe) This is a recipe for a classic French Sweet Tart Crust that is suitable to use for tarts, large or small, or for sweet pies. It can be cooked in a tart tin, as demonstrated in this post, or in pie tins. You’ll love how the dough is easier to work with than traditional shortcrust pastry....

Puli kuzhambu or kara kuzhambu is a rare thing happening in my kitchen. We all love the Tamil brahmin style Vatha kuzhambu. I have grown up eating puli kuzhambu and kara kuzhambu, as I have lot of friends who would bring to school. Some months back, while discussing with a friend, she shared with me this vazhaipoo kuzhambu recipe, which her mom makes in her house. I was waiting to buy Vazhaipoo to give this a try....

Raw banana 1 big Onion 1 Tomato 1 Shallots | sinna vengayam 3 Coconut grated 1 tblsp Sambar powder 1 tsp Turmeric powder 1/4 tsp Salt as needed Oil 2 tsp Mustard seeds 1/4 tsp Curry leaves few Peel the skin of the vazhakkai and cut the raw banana into big cubes. Slice the onions and tomatoes into thin long slices. In a pan add oil and add in the mustard seeds and curry leaves....

Sweet corn pasta Pasta primavera INGREDIENTS: Cook the pasta as per the instructions given in the packet by adding enough salt and a tsp of oil to this. Chop the veggies as desired. When the pasta got cooked, switch off the flame and before draining the water add the chopped veggies to this and let this sit for 2 minutes. Now drain the water and add a tsp of oil and toss this nicely....

Hopefully this list of slow cooker recipes will make your life a bit easier when planning your Whole30 this year. Good Luck! Chicken/Turkey Crockpot Chicken Curry Shredded Chicken (can be made in an Instant Pot or Slow Cooker) Roast Chicken Easy Curry Chicken Verde Chicken Broth Turkey Broth Cilantro Chicken Creamy Coconut Green Chili Chicken Soup Moroccan Chicken Beef Spicy Shredded Mexican Beef Roast Texas Beef Chili Habanero Chili Carne Guisada (can be made in an Instant Pot or Slow Cooker) Spicy Indian Beef Roast Beef Bone Broth Marinara Beef Roast Asian Style Short Ribs Beef Stew Garlic Roast Grassfed Beef Sun Dried Tomato Pot Roast Easy Taco Meat Crock Pot Taco Meat Paleo Beef Stew Easy Delicious Beef Pepper Steak Roast Swiss Steak...

All these recipes are on the table in 15 minutes, made from scratch. The great thing is that there are so many common ingredients, once you get a few Asian pantry essentials, all of which you can get from supermarkets, you’ll have the base for all of these recipes. Note: The assumption I’ve made by classifying these all as “15 minute meals” are that: a) All your ingredients are on the counter, washed and ready to cut/prepare....

METHOD: Cook the spaghetti pasta with 4 cups of water by adding enough salt to this pasta. Do not add oil to this while cooking. Once cooked drain the excess water and run the pasta through cold water. Chop the garlic into thin roundels. If using fresh red chilli finely chop this finely. Roast the bread crumbs in a pan till golden brown . Be careful not to get it burnt....

How I cook eggplant on the stove with virtually no oil! Anybody who has ever cooked eggplant knows they’re greedy oil-sucking sponges. So here’s how I cook them on the stove using very little oil – less than 1/2 teaspoon of oil for a WHOLE eggplant! Basically, I cook them the same way I do Asian dumplings – seared then pan-steamed. So you just need to spray the eggplant with oil before cooking in a dry pan....

Annual Christmas Selfie (fail) 2022 Every year I swear to myself that this is the year I’m going to plan and take a FABULOUS Christmas photo of Dozer and myself to share with you. There was chatter about it. Ideas were thrown around. Scouted around online for Dozer Christmas outfits. There was even talk about sneaking Dozer into the shopping centre to use the Santa set! Then here we are on Christmas Eve, and as I have every other year, I’ve found myself in a fluster, stuck for ideas for a creative, fun photo....

Vathakuzhambu is a very popular South Indian gravy, especially in Tamil Brahmin cuisine. Traditionally dried sundakkai or manthakali vathal for making vatha kuzhambu. We also use veggies like Drumstick, brinjal, small onions, okra, and capsicum for making vatha kuzhambu. This one is made using urad dal appalam. I have fond memories of having appalam vatha kuzhambu in my paati’s home. She used to make this traditionally in Kalchatti (soapstone vessel) and it enhances the taste to a different level....

Method : Δ

Apart from Uppu seedai and vella seedai we make Murukku for Krishna Jayanthi | Janmashtami | Gokulashtami. I have posted many varieties of murukku. Aval murukku I want to try for the past 2 years, but finally, I tried this time. I adapted the recipe from Chitra’s food book. The murukku turned out very crisp and we all really enjoyed it. Murukku is a very popular snack, we make for Diwali, Janmashtami, and many times for tea time snacks too....

I am in love with this bacon and shredded Brussels sprouts salad. It’s naturally sweet, deliciously salty and perfectly crunchy. It’s made with a few strips of nitrate-free and sugar-free bacon, pumpkin seeds, toasted walnuts, naturally sweet dried fruit and Brussels sprouts. I used chopped apricots for my dried fruit and love the flavor it adds to this salad, but you can use cranberries, raisins or whatever you want. Once you assemble your salad, drizzle it with a super simple balsamic vinaigrette!...

A couple of weeks ago I posted Ham & Cheese French Toastie Roll Ups. French toast you can eat with your hands and tastes like ham and cheese toasties. After those roll ups turned out so well, I simply had to come up with a bacon version. Because…..you know…..bacon. The smell of sizzling bacon in the morning is the best thing in the world, especially if you had too much wine last night....

This recipe is part of a series using leftover Mexican Pulled Pork Carnitas, a recipe I shared a few weeks ago. So I’ve made this using leftover pulled pork but you can also make this with shredded or diced chicken or beef. Discovering creative uses for spring roll wrappers (egg roll wrappers) was a revelation. I basically use it as filo pastry – which I never use because I find it so fiddly to do the layers and brushing each layer with butter....

METHOD: Wash the basil leaves and pat dry them. Keep aside 3-4 leaves for making the pesto pasta. Grind the leaves along with rest of the ingredients into a fine paste.( basil leaves, salt,green chilli,cheese,walnut and olive oil) With clean dry hands or spoon transfer it to a container and use it up within 3 days. Basil walnut pesto is ready. Stay tuned for the Basil pesto pasta recipe. Coming up tomorrow....

Soak both the dals for at least 1 hour along with red chili. Grind along with fennel seeds(sombu)and red chili into a coarse paste. Do not add water while grinding the dals. Just sprinkle a tsp of water if you need it. Mix nicely for an even mixing of spices. Add the grated beetroot, chopped onions, and salt just before making vadais. Mix well. Heat oil in a pan. Take lemon sized portion of the dough....

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Butter Chicken – a chef recipe! As someone who loves food with big, BIG flavours, it’s no surprise that Indian is one of my favourite foods. A good curry and binge watching Netflix is pretty much my idea of a perfect Friday night. #NanaAlert! 😂 As much as I love making Indian food at home, sometimes I find the list of ingredients daunting....

Pressure cook the carrot ,peas,onion and garlic(if using) till 2 whitsles,adding 2 cups of water. Or microwave in high for 7 mins. Allow it to cool. Blend everything into puree in a mixie. Add the milk while blending. Boil it . Add salt and pepper before serving. Garnish with grated panner(cottage cheese) (This step is optional) Enjoy your soup . http://www.foodlyrics.com Δ

Carrot Cake Cupcakes Let’s firstly get one thing out of the way: The presence of carrot in these cupcakes is not so much about shoe-horning in virtuous vegetables or even flavour. It’s not carrot-y (is that a word?) at all. It doesn’t even contribute to colour. So then, why add carrot? The answer is it gives the crumb that signature tenderness without crumbling all over the place because it softens as it bakes....