PIKELETS – an Aussie favourite! It wasn’t until I was in my 20’s that I learned that pikelets are actually a very Aussie thing. I grew up thinking that kids all over the world were snacking on pikelets and begging their mums to make them for breakfast. But actually, while they are well known in Australia and New Zealand (and apparently in Scotland???), the rest of the world is sadly deprived of pikelets....

Idli is a popular and staple breakfast of South India. Ragi | Finger millet is a very healthy whole grain with lots of health benefits. We usually use Ragi flour in most of the recipes like puttu, idiyappam, ragi soup, and many more. Ragi is very healthy for babies too. We make sprouted ragi flour at home and make porridge out of it and give it to babies. Healthy experts say that Ragi is very good for diabetics, weight loss and may help in hormonal imbalances in women....

Panagam | panakam is a traditional summer made during SriRama Navami and offerred to Lord Rama as neivedyam. Apart from this, we make panakam | panagam for other small functions | poojas at home. Panagam is a jaggery-based drink. Since we are adding dry ginger to this, it aids in digestion. So after Sumangali prarthanai heavy lunch, panagam will be served. Usually, we make this with jaggery and lemon juice as the main ingredient....

This Rice Pilaf recipe is a terrific side dish for Thanksgiving or Christmas with the festive spicing, dried fruit and nuts. Or try it on the side of Lamb or Chicken Shawarma, Moroccan Lamb Meatballs or Turkish Koftas! Fruit and nut studded fluffy Rice Pilaf I have a huge soft spot for flavoured rice. Tomato Basil Rice, Garlic Butter Rice, Mexican Red Rice, Green Coriander/Cilantro Rice. Not to mention Mushroom Rice, the epic golden crispy Persian Saffron Rice I shared just a few weeks ago and all manner of fried rice recipes I’ve shared over the years....

Dry fruits* a handful Chilled Milk 2 cups Cardamom 1 Sugar 1-2 tblsp if needed Rose milk essence** 3-4 tblsp Vanilla ice cream 1 big scoop Almond and pista slices 2 tsp * I used almonds, cashew and pistachios. **I used haldirams rooafza syrup. Video of how to make Rose milk shake Δ

Noodles. Satay Chicken. Veggies. And a creamy peanut dressing. What an awesome combination! It’s like Satay Chicken and a noodle stir fry had a baby. Or a noodle stir fry and a salad had a baby. No, wait – more like Satay Chicken and a salad had a baby. It’s a hybrid! And it’s INCREDIBLE with a capital I. A BIG capital I. I can assure you, with the Japanese blood running through my veins, I am very fussy about feaux-Asian food....

Baked Eggs (Shirred Eggs) Baked Eggs can be as simple as cracking eggs into a muffin tin, then popping it in the oven. All good – but, well, kinda humdrum. 🤷🏻‍♀️ These shirred eggs though? They’re cooked on a bed of garlicky mushrooms and spinach. We drizzle the eggs with just a touch of cream and give it all a shower of parmesan before popping in the oven. The cream melds with eggs as they bake, yielding bubbling, custardy, runny-yolks-with-set-whites perfection!...

Beetroot cutlet Broccoli and paneer cutlet Semiya cutlet Soya chunks | Meal maker 1 cup Potato 1 big Milk 2 tblsp Ginger garlic paste 1 tsp Mint leaves few Coriander leaves few Red chili powder 3/4 tsp Cumin powder 1/2 tsp Garam masala 1/4 tsp Peanuts 1 tblsp ( optional) Salt to taste Corn flour 3 tblsp Bread crumbs 1/2 cup Oil for deep frying* If using pan fried method , use little oil just to toast them on the pan....

Pav bhaji is a popular mumbai street food. Usually we make pav bhaji masala with potatoes and vegetables. The unique aroma of the pav bhaji masala elevate the taste of this to a different level. Though originally it is made with vegetables, there are more fusion varieties also available in the market, paneer pav bhaji, cheese pav bhaji, jain pav bhaji . Kheema pav is usually made with meat. Soya chunks is loaded with protein and it is the perfect alternate for vegetarians....

You can keep serve this overtop cauli-rice or you can serve this with a side of jasmine rice (hubby prefers rice to cauli-rice). I’ll sometimes eat this over gluten-free pasta. It’s kind of like the Thai-version of Italian meat sauce. And yes, I’ve somehow compared this Thai ground curry to both Indian cuisine and Italian cuisine. Looking for more paleo-friendly Thai recipes? I’ve compiled this list of tasty Thai recipes you should check out....

This spiced holiday fruit cake is festive, flavorful, and incredibly delicious! It’s made with a brown sugar caramel sauce, and packed with rum-soaked dried fruit, citrus zest, nuts, and spices like ginger, cinnamon, cardamom, and nutmeg. This classic Christmas dessert will become a family favorite – a must-have for your holiday dessert table. The Best Christmas Fruit Cake Recipe I understand fruit cake has a bad reputation, so let’s call this a boozy Christmas cake instead....

Video of how to make Thinai nei appam Method : Δ

I’m honestly reluctant to call this a leftover turkey recipe because, really, this recipe is worth setting aside cooked turkey to make. So if you’re wondering what to do with leftover turkey or even leftover cooked chicken, this recipe will absolutely blow you away. The Best Way to Use Leftover Turkey: Now I hope you made one of my whole turkey recipes – Masala Turkey or Tandoori Turkey. But if not, no worries, this biryani recipe will work perfectly with any cooked turkey....

Tzatziki Chickpea Salad Whether you think of this as chickpeas hidden in tzatziki, or tzatziki filled out with chickpeas, this big unassuming bowl of little white blobs is going to take you by surprise. It is really, really tasty. Which, given it’s made using canned chickpeas and we don’t “do anything” to them (like braise in a flavoured liquid or marinate them), is saying something from someone who wants to eat more legumes but is regularly disappointed by attempts to turn them into a simple tasty meal....

Ulundhu kanji is one of the popular recipes in Tamilnadu. Usually made in many houses, when girls attain puberty. The black urad dal is very healthy and elders used to say this is very good for bones. I have seen in many houses they made this for weekend breakfast too. I have posted venthaya kali which is also good for lactating moms and girls who attain puberty. One of my friend in Singapore, she makes this very regularly at home on weekends and her kids love this too....

Nei appamManoharam The most important thing for making this peanut balls is the jaggery should be nice “Paagu Vellam”. If not, you can not make out the syrup consistency. We generally use Raw peanuts, roast them and phew out the skin and make the urundai. We also get Roasted unsalted peanuts in shops . Verkadalai urundai in tamil Add 1/2 cup of jaggery in a saucepan and add 1/4 cup of water....

Badusha|Balushahi yes you heard it right, i succeeded finally and got my perfect badusha . For the past 2 years, I am trying badusha but somehow it was hard. Finally got it perfect when I made this 2 days back. I literally jumped out of joy. Thanks to my friend’s mother-in-law (Mrs.Shanthalakshmi) who gave me confidence and gave me a lot of tips to make badusha. But like most mothers, she doesn’t follow perfect measurements....

Quick baked chicken recipes are mid week life savers and this balsamic chicken is a back-pocket gem along with simple Honey Mustard Chicken, Juicy Baked Breasts and country-style Baked Thighs. Sticky Balsamic Chicken This is a baked chicken recipe for busy weeknights, lazy Sundays, and every other day in between. When it’s this effortless to make something so lip smackingly good with ingredients that are basic pantry essentials, frozen meals and home delivery aren’t even a passing thought....

We completely bypassed Autumn here in Sydney. One week ago, I was still in short and thongs, splashing around in the surf with Dozer, just as I was back in December. But now, it’s freezing. Let me rephrase – cold by Sydney standards. “Cold” being 55F/13C. It will get colder as we get into the height of winter, but really, the truth is that even in winter, most days it’s as warm as spring....

Marinated mushrooms Mushrooms are awesome little sponges that absorbs the flavour of anything they’re cooked in. Today, we’re marinating garlic roasted mushrooms in balsamic vinegar and olive oil. You will be amazed how much of the marinade the mushrooms soak up in just a couple of hours. That moment you bite into a mushroom and the balsamic juice squirts out in your mouth….that’s a little bit of food heaven right there!...