Macaroni pasta 1 cup Fresh cream 1 cup Condensed milk 1/2 cup Tinned fruits 3and 1/2 cups (750 ml) Nata de coco 1 cup (200 ml) Cook the macaroni pasta in enough water. Do not add salt or oil while cooking. Drain the excess water. Open the tin and drain the syrup from it. We need only the fruits. If using fresh fruits cut them into cubes and just add it in a bowl....

What goes in Strawberry Daiquiris: strawberries, white rum (Bacardi, Havana Club), lime and sugar syrup. Freeze the strawberries so you don’t need ice! Frozen Strawberry Daiquiri Strawberry Daiquiris are everything that comes to mind when I think of cocktails: dangerously drinkable even though it’s got a good slug of rum; looks bright, cheerful and as fabulous as it tastes; looks impressive, especially when you nail that perfect slushy consistency so you get a small mound but drinkable – rather than so icy it’s like eating sorbet with a spoon!...

I’m going to tell you a new story: The Tale of the Gingerbread Gummy Guy: The Gingerbread Gummy Guy was related to the Gingerbread Man – they were second cousins. The thing is, the Gummy Guy was way smarter than his cookie of a cousin. That guy was made with white flour and refined sugar – he was a hot mess from the start and gave the family a bad name....

Black seedless grapes 2 cups Sugar 3-4 tsp Lemon juice 1 tsp Chaat masala a pinch (optional) Ginger a small piece Water 1 cup Wash the grapes nicely and take it out from the stem. Grind this along with sugar, ginger,lemon juice and chaat masala. Add 1 cup of water and sieve it well. Pour it into the popsicle mould and keep it in the freeze and freeze for 8 hours or overnight....

We usually make kootu | poricha kootu without onion and garlic. Whenever we order South meals in hotels, we get a kootu in the thali. It goes well with chapati and poori also, they give in the thali meal. I always wanted to try out this kootu at home. A few weeks back, when we had lunch at a South Indian restaurant here. So sharing today the Tamilnadu Hotel Kootu recipe....

How to clean and prepare whole baby squid I think the best way to show how to clean and prepare whole baby squid is to watch the video. I tried doing step photos but it would require so many!! So here’s the video, and a written description of the steps is below. And that’s it! Baby squid cleaned and ready for cooking. Peel off most of the skin off the wings....

Do you love eating Indian food but hate how much time you spend cooking it? I’m going to let you in on a secret (I sound like an infomercial, lol)… cooking Indian food can be easy! I’m here to help! The secret to easy Indian cooking is to spend a bit of time preparing essentials in advance. I promise, if you do that, daily Indian cooking will be a breeze....

Kadai Vegetable Mixed Vegetables* 1 cup Coriander Seeds 2 tsp Red chilli 1-2 Cardamom 1 Oil 2 tblsp Ginger Garlic paste 1 tsp Onion 2 Tomato 1 Red chili powder 1 tsp Tomato Puree 1/2 cup Jeera powder 1/4 tsp Fresh Cream 2 tblsp ** Kasoori Methi 1/2 tsp Salt as needed Garam Masala 2 pinches (optional) *Mixed vegetables i used carrot, beans, baby corn, green peas, capsicum and paneer....

Navaratri season never begins with the recipe of Sundal | chundal. My mom used to keep golu in a grand way and as a kid, me and my sister along with our friends enjoyed making decorations and going home and inviting people for tamboolam. Kadalai paruppu Sundal is one of the sundals which she makes during Navatri and I love this simple sundal a lot. So i am sharing the recipe of Channa dal sundal | kadalai paruppu sundal....

This is the faster way to make classic scones which call for butter to be rubbed or blitzed into flour. Lemonade Scones rise ever so slightly less, but the difference is barely noticeable! Lemonade Scones Scones are as Australian as Meat Pies and Lamingtons. Made the traditional way, butter is rubbed into flour using your fingers – or a food processor. Not particularly difficult, but it does take time, calling for fridge cold butter to be diced into cubes....

Millet Dhokla recipe Gujarati dal dhokli Dhokla recipe Δ

Mango 2-3 Graham biscuits* 1 packet (30 biscuits) Fresh cream 1 cup and little more( 250 ml) Condensed milk 1/4 cup * you can use digestive biscuts or krakjack biscuits or 50 50 or parleG biscutis too. Method: In a bowl add the condensed milk and cream. Peel the skin of the mangoes and either slice it roughly or cut into cubes. Mix it nicely with a spoon. Open the graham crackers....

Mie Goreng (or Mee Goreng) I’m a sucker for good noodles. It’s one of the greatest joys of travelling around Asian – noodles galore! (And often dirt cheap, at that) This one originates from Indonesia – called Mie Goreng or Mee Goreng. It’s also pretty common in Malaysia though you’ll find the Malaysian version often has a hint of curry powder added. The unique thing about Mie Goreng is the sweet sticky sauce, and that there’s a good variety of “stuff” in the noodles....

Mochai (peeled) 1/2 cup Potato 1 (big) Onion 1 Tomato 1 Coconut(scrapped) 2 tblsp Jeera or fennel seeds 1 tsp Red chili powder 3/4 tsp Salt as needed Small onions|shallots 4 Small garlic 5-7 pods Oil 3 tsp Mustard seeds 1/4 tsp Curry leaves few Cook the mochai in pressure cooker for 3 whistles by adding little salt to it. Pressure cook the potato and peel the skin and cut them into cubes....

Usually we make sandwiches using bread. I have posted a Savory french toast recipe in Jeyashris kitchen, many years back. In that recipe, I used besan |gram flour. This moong dal toast is similar to that one. In this recipe, we soak and grind the yellow moong dal and add spices to it. Later it is spread on the bread and toasted on the tawa. This is a healthy and filling breakfast recipe....

Fresh Orange juice 1 cup Tamarind a small piece Red chili powder 1 tsp Turmeric powder 1/4 tsp Asafoetida 2 pinches Coriander leaves few Curry leaves few Tomato 1/2 (optional) Toor dal 2 tblsp Salt as needed Pepper corns 1/2 tsp Cumin seeds | jeera 1/4 tsp Ghee 1 tsp Mustard seeds 1/4 tsp To roast and grind Ghee 1 tsp Coriander seeds 1 tblsp Toor dal 1 tblsp Channa dal 1 tbslp Red chili 4-5 Pepper corns 1/2 tsp Cumin seeds 1/2 tsp In a pan add ghee and add in the coriander seeds, toor dal, channa dal, red chili and pepper....

Basmati rice 1/4 cup Split Green gram dal 1/4 cup Palak 1/2 cup Red chili powder 1 tsp Cumin seeds 1/4 tsp Ginger garlic paste 1/2 tsp Ginger 1/2 tsp (grated) Garlic 1/4 tsp (finely chopped) Ghee 1 tblsp Onion 1 Tomato 1/2 Oil 3 tsp Red chili 1 Salt as needed Wash and cook the rice and dal. Add 2 cups of water to this. Pressure cook for 6-7 whistles....

I used Organic Alphonso mangoes for making this Mango Paneer tikka. For my readers in Singapore please make your orders for delicious certified Organic mangoes, directly from ratnagiri. Please contact 81141178 to place your orders for home delivery or check out wild_seed_sg instagram page. Do check out Mango Dhokla Mango Phirni Method : Δ

Andhra style tindora thogayalPottukadalai thuvaiyal In a pan add 3 tsp oil. Add the ½ tsp pepper, 2 red chili and ½ cup of Toor dal. Saute till the dal turns golden brown. If adding garlic add along with the dal and roast it well. Transfer this to a bowl and add 1 cup of water.Let this soak in water for 30 minutes. The water will be almost absorbed after 30 minutes, if any extra drain it and keep aside....

Wash the rice and soak it with 1 and 1/4 cups of water for 20 mins. In a pan, put the ghee and oil and add the ginger garlic paste. Saute in a medium flame till the raw smell goes. If adding green chilli, slit it into two, and add at this stage Then add the soaked rice to it keeping the water aside. Fry for 5 mins. Transfer it to a pressure cooker....