Cooked rice 1 cup Mint leaves 1/4 cup Coriander seeds 2 tsp Channa dal 2 tsp Green Chili 1 Coconut 1 tblsp(optional) Oil 3 tsp Cashew nuts 4-5 (optional) Peanuts 2 tsp Mustard seeds 1/4 tsp Urad dal 1/4 tsp Curry leaves few In a pan add oil and add in the mustard seeds. When it is done add the urad dal, peanuts and cashew nuts. Cook till they turn golden brown ....

For the Koftas ( makes 11 small koftas) Raw Banana 1 Besan | kadalai maavu 2 tblsp Cashew nuts 6-7 Cumin seed powder 1/4 tsp Garam masala 1/4 tsp Salt to taste Red chilli powder 1/4 tsp Oil for deep frying For the gravy Onion 1 Tomato puree 1/2 cup Ginger garlic paste 1/4 tsp Red chili powder 1/2 tsp Cumin seed powder 1/4 tsp Coriander powder 1/4 tsp Salt to taste Fresh cream 1 tblsp Milk 1/2 cup Kasoori methi 2 pinches Oil 1 tblsp Raw banana kofta | kachcha kela ka kofta is ready to serve....

Ricotta Pancakes Don’t get me wrong – I LOVE traditional pancakes. But sometimes it’s nice to make a wee bit of an effort to make ricotta pancakes which are extra special. Super moist inside with a flavour that is almost a bit cheesecakey. Even if you don’t know you’re eating a ricotta pancake, you know it’s different to normal pancakes! Which is why they’re a favourite among trendy bistros as a breakfast menu item....

I love marinating lamb chops and this herby one is a favourite alongside Greek Marinated Lamb Chops. Fire up the BBQ or cook this on your stove! Grilled Lamb Chops Lamb is unofficially and affectionately the national protein of Australia. Roast Lamb with Gravy and Crunchy Roast Potatoes is about as classic as you can get for Aussie Sunday gatherings. And when summer arrives, we fire up our barbies and on go the sausages and chops....

This quick Rosemary Salt recipe was created as a seasoning for homemade French fries which I also published today. But its uses extend far beyond just fries! Sprinkle on Focaccia, use for poultry, lamb, steak, add into salad dressings, use for cheese muffins. Basically, you can use it in place of plain salt to add more flavour to things. Rosemary salt is best made with fresh rosemary so you get really good rosemary flavour....

Method Wash the sago in water and drain the water thoroughly. Just sprinkle some water to that and keep it aside closed for 2 hours. Roast the peanuts and make it into a coarse powder. I used roasted peanuts. In a big bowl, add the sago, redchilli powder,cumin seeds,boiled mashed potatoes,coriander leaves and salt. Mix thoroughly and make a soft,but firm dough. Make a medium lemon sized balls and flatten it....

Thattai | Milagu thattai 6 Beetroot grated 1/4 cup Carrot grated 1/4 cup Onion 1 Coriander leaves few Salt as needed Oil 1 tsp For Green chutney Coriander leaves 1/4 cup Mint leaves 1/4 cup Sugar a pinch Green chili half Salt as needed Lemon juice few drops For Red Chutney Onion 1 Tomato 1 Red chili 1 Garlic 1 Tamarind very little piece Salt as needed In a pan add oil and add the mint leaves, coriander leaves and green chili....

INGREDIENTS: Serves 1-2 METHOD: Chop the carrots, capsicum and cabbage finely along with the spring onion whites. Reserve the green part of the spring onion for garnishing in the last. In a wide pan, preferably non stick, add oil and throw in the spring onion whites. Saute for a minute and add the rest of the veggies and cook in a high flame for a minute. do not over cook the veggies, it should be crunchy....

With the signature delicate crumbly texture and beautiful buttery flavour, shortbread is one of those biscuits that is both nostalgic and elegant. It’s right at home with a casual coffee catch up with friends, or an elegant tea party to impress! Shortbread Cookies We have the Scotts to thank for burly men in pleated tartan skirts, haggis and shortbread. I’ll hold on the haggis, am undecided on men in skirts, but can never get enough shortbread!...

Beef Hokkien Noodles Charlie is the name I have given to my All Purpose Chinese Stir Fry Sauce. That’s how fond I am of him – I’ve named him. Charlie – as in Charlie Brown. Everybody say boo, how unoriginal!! 😉 You might laugh that I’ve named him but you won’t laugh if you try him. He’s becoming FAMOUS!!! He’s now not only one of the all time most popular recipes here on RecipeTin Eats, he’s got an entire six page spread in Super Food Ideas Magazine!...

Bread masala dosa rolls Mini podi idli. Idli batter 1 and 1/4 cup* Potato 1 Onion 1 big Cooking Oil 3 tsp Mustard seeds 1/4 tsp Urad dal 1/4 tsp Green chili 1 Turmeric powder 1/4 tsp Garam masala 1/2 tsp Curry leaves few Coriander leaves few Salt as needed Curry leaves few Idli milagai podi as needed Sesame oil as needed * I used big idli mould, so i needed more batter....

We’re Stuffing Tomatoes with Potatoes! Think of these Indian spiced stuffed tomatoes as tomato samosas — juicy red tomato vessels filled with a bright, tangy, spicy potato filling. This recipe is also known as bharwa tamatar, which means stuffed tomatoes. It’s vegan and gluten-free, two things that many stuffed tomato recipes are not. If you are vegan or are hosting someone who is, this is such a stunning dish to make....

Pineapple kesari Atte ke halwa Method In the pan add 1/2 of the ghee, when it melts add the semolina and roast it for 7-8 minutes in a very lo flame. Do no change the color, stir continously. Add the chopped cashew and almonds to this. Roast it for 2 minutes, no need to roast it,as we do for the south Indian kesari. In a sauce pan add the water,sugar, saffron and cardamom powder....

Sweet corn soup Spinach soup Here comes the recipe for a simple and healthy sweet corn soup. Chop the carrots and beans very finely. Sweet corn (cream style) 200 gms Carrot 1 Beans 5 Corn kernels 1 handful Corn flour 1 tblsp Water 4 cups Salt as needed Pepper powder 1/2 tsp In a saucepan/kadai add the finely chopped carrots and beans. Add the corn kernels and the cream-style corn in that....

If you decide not to make this Thanksgiving bread part of your holiday meal then make it afterward. Chances are you’ll have most of these ingredients in your fridge – just waiting to be used. You can make this with leftovers AND it’ll help you eat your leftovers. Use this as sandwich bread for all those leftover turkey sandwiches you’ll be eating after the holiday. This is going to be my first year planning a Paleo Thanksgiving for my guests....

Pound Cake Pound Cake can spark spirited debates in the baking world. Some are adamant we should stay true to the traditional method that uses no baking powder in order to give it lift, resulting in quite a dense, heavy cake by modern tastes. Others insist on “improving” Pound Cakes by making the crumb much lighter and fluffier, giving rise to something (hah!) that barely resembles what a Pound Cake should be like....

Like a GIANT jigsaw puzzle…..!!! 🤯 My publisher put it best when they said that we’re at that stage right now when it feels like we’ve tipped out the contents of a (giant) jigsaw puzzle! That’s exactly how I feel – I can see a gazillion pieces that I know will fit together at the end, but it’s hard to decide where to start. To be honest, after pottering around for a few days like a lost soul, trying to figure out the best way to tackle this project, I just decided to dive into what I love doing the most – cooking....

Wash and soak the rice for 15 minutes in 1 cup of water. Puree 2 tomatoes in mixer and keep aside. Grind the shallots(small onion),garlic,ginger and fennel seeds into a fine paste using little water. Chop the onion and mint leaves finely. In a pressure cooker, heat oil and ghee. Add the sliced onions and mint leaves. When onions turn brown, add the grind paste to this and saute in a low flame till the raw smell goes off....

Take it out when 3/4th is done.and remove the skin. Grate the raw bananas using a grater. Heat a kadai and add 1tsp of oil and temper with mustard seeds,urad dhal, curry leaves and asfoetida. Now add the grated vaalakai to it and add the ground powder and mix nicely. Transfer it to a serving bowl. You can mix this with hot rice,along with papad . Will taste excellent with vathakulambhu rice also....

No secret ingredients. Just a secret Japanese baking technique applied to classic butter cupcakes ingredients. It’s like…. magic! ✨ But if you want a vanilla cupcake that with a plush, tender crumb like you get at high-end patisseries that will stay perfectly fresh for 4 days, this is the recipe for you. Same ingredients. Just slightly different technique. I hope you fall in love with it as I have! ~ Nagi x It’s notoriously hard to find a really good, classic cupcake recipe....