Mango lassi is a popular drink at every Indian restaurant. It is sweet and soothing and the perfect drink to balance the spices in Indian food. You can make an even better and more authentic Mango lassi recipe at home in 10 minutes with a few simple ingredients !! It turns out creamy and so delicious that you dont have to wait to visit the restaurant. It’s one of my family’s favorites and I often make it at home, especially during the summers when fresh sweet mangoes are in season or with canned mango pulp all year round....

Mawa peda is a perfect choice for celebrations or your festive menu during holi, diwali or navratri. Mawa peda or khoya peda is calorie rich but hard to resist, indulgent Indian sweet. Full fat milk is cooked on low flame till it is reduced to one fourth of its original quantity. The resultant mixture is called mawa aka khoya. Sugar, saffron infused milk and cardamom are added to the mawa mixture which is simmered on low flame till it leaves the sides of the pan....

Love the photos and styling props. Super cute! Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Δ

The other day I made Mysore Rasam, a tamarind based Indian soup and served it along with bitter gourd stir fry and rice. The tempering of the spices and fresh curry leaves in ghee blend with the simmering tamarind and tur dal base filling the kitchen with a nutty, warming aroma that is simply irresistible. You’d want to eat your meal much before lunch-time. 🙂 1 Heat a tsp of oil in a pan, add the ingredients called for rasam pwd except grated coconut, roast on low to medium flame for 3 mts....

I almost posted a beef ragu recipe today, but realised that would be a crazy idea in this boiling hot weather! I’m sitting here in our office, just off the kitchen, with the door open to the back garden. The cat is sunbathing, and I’m wearing flip flips and the floatiest clothes I could find. Normally I’m a wuss, and the first hint of a breeze has me looking for a cardie, but I can see that today is not going to be a cardie day!...

I don’t really think you need any convincing about how dangerously delicious banana bread is. And this recipe takes it to a whole new level. Because if you don’t like peanut butter and you don’t like Nutella…. then you are certainly lost on Sally’s Baking Addiction. After I taste a new recipe, I usually have Kevin, a coworker, or a friend taste it as well… just to get a second opinion....

Very simple to prepare with only two ingredients going into the making of traditional Nuvvula Laddu recipe. I tend to add roasted almond meal or roasted and powdered oats to boost the nutritional profile. The taste of Nuvvula Unda will depend on the quality of jaggery and sesame seeds. Use fresh sesame seeds and good quality jaggery to enjoy the chewy nutty taste of sesame seeds and the sweet flavor of jaggery....

Few months back I had posted Linguine with Pesto & Roasted Tomatoes. Have been a fan ever since, so definitely more recipes using roasted tomatoes coming up on this space so stay tuned. Now to the recipe…….. Ingredients: 2 cups of cherry/grape tomatoes1 teaspoon of dry oregano½ teaspoon of dry rosemarysalt & pepper to taste1 tablespoon of olive oilMethod: Preheat the oven to 275F. Cut the tomatoes in half & add the oregano, rosemary, salt pepper & olive oil to them....

Paneer Jalfrezi is a colorful, healthy Indian Vegetarian dish and a classic among paneer recipes. A low calorie paneer dish that has contrasting textures with melt in the mouth soft paneer and the bell peppers provide a flavorful crunch. It makes for a wonderful filling with wraps and a good side dish with rotis. There are a few variations to Paneer Jafrezi recipe but the one I am posting today is the one I like to hang on to and make pretty often....

Are there 4 more beautiful words than “giant peanut butter cup?” Honestly. This dessert is always fun for holidays, and I’ve served it along side Father’s Day recipes, Mother’s Day recipes, Valentine’s Day, anniversaries, a random Sunday (why not?), you name it. It’s always devoured! Tell Me About This Peanut Butter Cup Tart Texture: It’s like eating a giant peanut butter cup, only the filling is much creamier and you have a delightful crunch from the crumbly crust....

My meals are incomplete without a dal dish.Its the most comforting traditional staple of our home and I can say ,without doubt, to most Indian homes.Considering the nutritional superiority of lentils,I would prefer to cook dals,an excellent source of high-quality protein and much easier to digest, than meat.Indian cooking is known to be labor intensive,but believe me,not all foods require a lot of time and effort in their cooking.So if your looking for that simple,healthy comfort food that can be made in a jiffy ,I have a perfect dal dish for you....

Making these pickled onions at home is even more delicious, easy and quick. I tend to make these very often especially on days when we have Dal on the menu. The recipe I am sharing today is more of quick pickled onions i.e. instant kind that you can make 30mins to overnight ahead of your meal. Ingredients: Onions - I’ve used small red onion also known as pearl onions for this recipe....

As you may know, I’m not usually a fan of icy smoothies (like my Rainbow Smoothie) in the winter. They make me feel cold, miserable and in need of a large latte with a bacon butty. I’d usually go for one of my hot smoothies instead (Oaty hot chocolate smoothie is my favourite). However, I was kind of forced into it because of my mini ‘ridiculous’ diet that I did a couple of weeks ago (which I’ll tell you all about on Wednesday) and I have to say, it was delicious!...

Ingredients: Marshmallows in Pink and white color Candy Melts in Pink and white (Vanilla Flavor) OR White Chocolate and Red Food colorSome Sprinkles of choice Method: Melt the Candy melts in a microwave stirring every 30 seconds. Then dip the white marshmallow half way through into the pink color melted chocolate and pink marhmallow into the white chocolate. Gently tap off the excess chocolate and add/dip into sprinkles of choice and place it upside down for chocolate to set/harden....

Food Trends “Pizza” toast is trending on social media, as per the folks at Food52! I first shared my love for this memorable take on pizza a few years ago in my book, The Flavor Equation. I eat it for breakfast on weekends or nights when dinner seems like an arduous chore that I don’t want to spend too much time on. “Pizza” Toast is Beautiful The beauty of pizza toast is not in its looks; though I think it looks beautiful, it’s in its remarkable ability to exist as conveniently....

I don’t know about you, but I’m never satisfied with the plum dipping sauce sold in jars in the supermarket. They always taste like unnaturally sweet jam and have a pallid, wimpy colour to them. For this reason, I decided to make my own plum sauce -with a hot sriracha kick – to go with some slow-cooked duck. Mmmmm slow-cooked duck. If the thought of it distracted you too, and you completely forgot about the plum sauce for a second, don’t worry, that’s coming tomorrow....

This pulao is prepared a little differently than the usual. We cook the rice first. And prepare the masala separately. Once the rice is cooked and fluffed we add it to the prepared masala and voila your pulao is ready. There are many varieties of Pulao in India and other middle eastern countries. This recipe is my family’s little contribution to the beautiful recipes of pulao out there. I hope you try my recipe and love it as much as I do....

Its the sliminess and slippery feel of taro root which keeps away many from relishing its flavor. Please don’t let that put you away from trying it. It is full of fiber, lot of starch and has a delicious creamy texture. Today’s recipe for chips is a deep fried version. You can even shallow fry the taro root slices which would yield a less crisp exterior but tasty nevertheless. I’m yet to try baking them....

Make this curry Vegan? You can replace the Paneer with Tofu and the curry is absolutely vegan. A quick tip to add tofu in this curry. Use Extra Firm Tofu for this curry. Before cutting the tofu in cubes, lay it on a plate and place a heavy pan or some weight on it to take out all the extra water. Do this for about 15 mins. Cube the tofu and add it once the sauce is ready....

Soft, fall-apart pork that’s been slow cooking for most of the day in a rich sauce of tomatoes, garlic, red peppers and herbs. This slow-cooked pork ragu with Pasta is so lip-smackingly good! This recipe makes enough for 6-8 people, and it freezes well. So it’s a great recipe to eat half and then freeze the other half for a quick dinner another time. Watch how to make it Stay updated with new recipes!...