METHOD: In a pan add oil and throw in the mustard seeds, and curry leaves. Let the curry leaves become crunchy. roast in a low flame. Add in the roasted gram, Saute till it becomes golden brown. I added store-bought roasted peanuts. If adding raw peanuts, saute for a few minutes. After roasting peanuts add the red chilli powder, salt, chaat masala, and sugar. Saute for a minute and add in the cornflakes....
Pressure cook the dal and peanuts separately in a cooker till 5-6 whistles. You can soak the peanuts for 15 minutes if you want. In a wide vessel add the wheat flour, salt, asafoetida, turmeric powder, red chili powder and knead this into a soft dough by adding water to this. Cover this and keep it aside. In a pan add oil and ghee and add in the cumin seeds, bay leaf,cinnamon, mustard seeds, jeera, curry leaves and red chili....
This week’s lunch menu has Plain rice Drumstick Sambar Vendakkai Thoran Raw mango rasam Home made Vadam ( sent by my mom) Δ
This paleo pie crust is so simple to make! You just combine 5 ingredients together in a food processor and press the dough into a pie dish. No need to roll anything out or make things complicated. Just blend in a food processor, press into a pie pan and bake. That’s it, really. We learned about a year ago that my husband is allergic to almonds and so I’ve had to get pretty creative with my paleo baked goods....
Egg sandwich thoughts You wouldn’t think that someone would have so many opinions about a simple egg sandwich, but as I sat down to write this recipe, it turns out I do! Here’s my egg sandwich thought-dump, roughly in care-factor order: So, if all that sounds good to you, then let me introduce to the egg sandwich of your dreams! Creamy egg sandwich filling Here’s an up-close-and-personal look at the filling....
Use a combination of smoked fish and unsmoked fish for optimum flavour and texture, plus it’s more economical. Also see recipe notes for using canned tuna or salmon to make this! Fish Pie Let’s talk Fish Pie. Fish Pie for Easter! (Or any other time of the year 🙂 ) This recipe has a few more steps in it than my usual quick ‘n easy dinner recipes. But no more steps than usual pies – Cottage Pie, Beef and Mushroom Pie, Shepherds Pie....
Smothered Pork Chops – the French way! 😉 FRENCH ONION MEETS SMOTHERED PORK CHOPS Whenever you see the word “smothered” in the context of food, you know you’re onto a good thing. Whether it’s Chicken smothered in Mushroom Gravy, Steaks with Peppercorn Sauce, Salisbury Steak or Bangers and Mash with Onion Gravy, if it’s smothered then you know you’re in for a good meal. Right?? Today’s smother sauce of choice – French Onion Gravy....
Peel the skin of garlic and shallots . Soak the tamarind in water for 10 minutes. Add the shallots, garlic ,red chili, tamarind and salt into the mixie. Grind this into a fine paste. Transfer it to a bowl. In a small pan add sesame oil and add the mustard seeds. When it splutters ,switch off the flame and add curry leaves. Add it on the top of the chutney. Serve with dosa or idli....
My latest green bean side dish invention Today’s dish has me deep in the throes of a green-bean-munching obsession. It’s supposed to be a vegetable side, but to me it’s an enormous pile of snacking-worthy food that you literally cannot stop eating once you start. Let me paint the picture for you. There’s a good amount of unremarkable looking blanched green beans. (Nobody is jumping up and down at this stage....
Hazelnut Olive Oil Cake This is actually the Lemon Olive Oil cake from a delightful cookbook called “Just Desserts” by Charlotte Ree. I’ve taken the liberty of renaming it because I enjoy the hazelnut flavour in it so much, I wanted to headline it – so I did! Usually with olive oil cakes, the olive oil is the dominant flavour. Recipes also typically encourage you to use very good olive oil (read: expensive!...
Serve it up with a side of pineapple rice or macaroni salad as you hula dance your way to the table (you won’t be able to help it! 🤷🏻♀️) Huli Huli Chicken – tropical food! There’s just no chance that you cook this without doing a little hula dance. It’s the vibe. It’s the smell. It’s the satisfying dripping, shiny glaze, the caramelised edges, the anticipation of the smiles and sheer happiness on the faces of those fortunate enough to eat this....
Sevai using sevai nazhi Ulundu sevai INGREDIENTS:(FOR PLAIN IDIYAPPAM)YIELDS APPROX. 10 PIECES METHOD: In a pan add water and add salt and oil to it. Keep the flour in a wide bowl. When you see small bubbles of water switch off the flame and add it slowly to the flour. when it is warm mix it nicely with a spoon and with you hands make it into equal portions to fit into the press....
Tamarind a small gooseberry sized Water 4 cups Black pepper powder 1/4 tsp Cardamom powder 1/4 tsp Black salt | kala namak 1/4 tsp Powdered sugar* 1/4 cup Ice cubes few (optional) Mint leaves few *I used powdered raw sugar Video of imli ka amlana Method: Soak the tamarind in 1/2 cup hot water for 30 minutes. After 30 mins, grind this into a fine paste. Strain this mixture and add 3 and 1/2 cups of water....
Dal gosht is so easy to make in an Instant Pot – you just put everything in an electric pressure cooker and an hour or so later, you’ve got a comforting and delicious meal. You can use your favorite combination of lentils to make this curry. I prefer a combination of split pigeon peas (toor dal), red lentils (masoor dal) and split chickpeas (chana dal). The split pigeon peas and red lentils completely melt into the curry, but the chana dal retains its shape and gives the dish a little texture....
Aloo baingan masala is a dish where potatoes and eggplant are cooked in a tasty spiced onion tomato sauce. It sounds like it takes a while to make but you can actually have the whole thing done in 15 minutes – from prep to placing it onto the dinner table. Really! With a 4 minute cook time and no need to wait for pressure to release, this dish is an absolute breeze to make....
This vegetarian lasagna is so, so tasty! It’s made with my magic onion masala sauce, wonderful Indian spices, veggies galore and all the cheese! You will LOVE this dish. Do you “Indian-ify” recipes too? It seems like us Indian folks (yeah, that sounds weird when I write that out… ) tend to make things our “own.” If you’ve ever been to a fast food place in India then you’ve seen it too....
What is Keema? Have you ever had keema before? It’s like an Indian spaghetti sauce, only with fewer tomatoes and way more flavor. Oh, and peas. Am I crazy for making that comparison? Someone tell me that you agree with me. I mean, it’s essentially an Indian spiced bolognese. You can eat it over pasta if you want, I mean, why not. Normally though, we eat it with plain basmati rice or an Indian flatbread....
I’m confident that you’ll love this chicken karahi. I can pretty much guarantee that this dish is restaurant-worthy. How? Well… I may or may not have thought that it’d be a good idea to order chicken karahi from four different Indian restaurants near me… And then I may or may not have moved the curries into four identical white bowls, added a fifth bowl with my homemade version, and then insisted that my husband taste each one and tell me which was best....
Jal jeera is a famous mint flavored lemonade generally served as an appetizer and a very popular summer drink too. t is a very good appetizer too as it has digestive properties too. I have tasted this many times in restaurants but I never thought I can make this at home. I have used a few store-bought jal jeera powders. But after trying jal jeera drink at home, I have decided not to buy any store-bought jal jeera powder from shops....
Chop the onions roughly. Puree the tomatoes in a mixer. Chop the capsicum into cubes. In a pan add oil ginger garlic paste , when the raw smell goes add the onions. Add the onions and saute nicely. When the onions turn golden brown colour add the pureed tomatoes. Add the red chilli powder, coriander powder, cumin seed powder , salt and garam masala to this. Cook till the raw smell of the masala goes....
