I love, love, love tandoori chicken. My sleeve didn’t come with a “Chicken option” which is a silly way of saying Chicken thunks really hard for me. But the softer and more tender it is, the easier it seems to go down. Remember this is “bachelor cooking” week where I have to use short cuts since I’m busy and couldn’t cook this weekend. So I used a ready-made tandoori paste....

[feast_advanced_jump_to] What is salad cream? Salad cream is a UK condiment with a creamy-yet-tangy taste. The tangyness comes from vinegar. It works particularly well with crunchy salads and meat, cheese or tuna sandwiches.It was first created by Heinz over 100 years ago (in 1914). I’ve loved salad cream since I was a kid (corned beef and salad cream butties are the best!!). The original recipe is vegetarian, but I use Worcestershire sauce and anchovy in my version to give a real depth of tangy flavour....

Yes, it is indeed possible to make sambhar masala at home. I got this recipe from Shubha Iyengar from my group. Shubha is an amazing cook, and she agreed to share her family’s Sambar Masala recipe with us. I made one or two small changes but for the most part, I stuck to what Shubha shared with me. I really think you need to make this Sambhar masala or sambar powder mix at home, because I am about to post the Instant pot sambhar that I made with this mix, and you are going to LOVE it....

Why This Is Better Than Takeout Fast. Quickly cooking shrimp cook in under 30 minutes to make a great weeknight meal. Delicious. Plump and juicy shrimp that are perfectly crisp on the outside paired with a sweet sauce and crunchy walnuts make for a delightful bite. Budget-friendly. Forget spending a fortune to take your family out to dinner. Make something just as tasty as the drive-thru at home for a fraction of the price!...

I receive a lot of questions about my career path and I’m happy to share this crazy food blogging roller coaster experience with you! This post is divided in 6 different sections: And when you’re finished reading each, check out my other blogging posts. In the past week, I updated most of them with new information, including my Food Photography Basics page! Don’t Start a Food Blog for Money Build your product before selling it....

Dense. A cake crumb’s enemy. Dry. A cake crumb’s nemesis. Dry or overly dense cakes have absolutely no room in this world. However far too often, a seemingly innocent looking cake can fall victim to one or both of these texture tragedies. It’s happened approximately 3,520,958x to me and I’m always working to save my cake (and myself!) from the dense or dry cake catastrophe again. There are ways to prevent and avoid these unfavorable textures....

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Instant Lemon Pickle is one of the treasures from my grand-mom’s (Aaji’s) kitchen that I loved from the get go!! I had not tasted store bought pickles until I moved away from home for work. Pickle was something that was by default always available at home. During Mom’s recent visit this summer, I finally learnt this recipe and couldn’t believe how easy it is to make. Traditional Way The traditional way of making pickles is a long process that requires the pickle to be kept out in the sun for weeks or even months for it to marinate....

In a major life update, you probably might have seen on Instagram, our new kitten Drogy Ficus. He showed up at about 3 weeks of age on the street, abandoned, hungry and crying. My original plan was to get him safe and feed him but then one thing led to another and we ended up officially adopting him. He’s the sweetest and keeps our other two pets exhausted. He’s the Cross-fit trainer to the other two, I’ve never seen them so tired from playing all day....

That’s why I love making this Keto Maple Pecan Frosting to go on top of a muffin, cookies, or cakes. I have a few keto-friendly desserts that I like to make and being able to add a little bit of this frosting for those harder craving days is a plus. Keto Maple Pecan Frosting is a type of cream cheese frosting which is, personally, my favorite type of frosting. It’s got such a rich and creamy flavor with a thick texture that makes it perfect for topping anything you like....

First, a disclaimer. I am not a medical, or health care professional so you definitely want to consult what my sons call “a real doctor, not a Ph.D. like my Mom”. If you plan to adopt a ketogenic/ low carb way of eating for the rest of your life, there will definitely be times when you will fall off the wagon. In my case, that’s usually off the wagon and face-first into cupcakes....

1 Add 2 tsps of oil in a cooking vessel, add the boiled eggs and roast them till brown on both sides. Remove and keep aside. 2 In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance around, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts. 3 Add salt to taste, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, roasted methi pwd and combine well....

Aromatic curry leaves make a great pair with chick peas. “Less is more” – drizzle of oil, dash of asafoetida, mustard seeds, cumin seeds, split gram dal, green chillis and a sprig of curry leaves is all it takes to match the nutty flavor of boiled chick peas. 1 Pressure cook chick peas till soft. Add salt and combine. 2 Drizzle oil in a pan, add mustard seeds and let them pop, add the urad dal and as it turns red, add the asafoetida, chopped green chillis and curry leaves....

With hundreds of cookie recipes on my site (and even more in Sally’s Cookie Addiction), you’d think it would be hard for me to choose a favorite. I adore all the classics like chocolate chip cookies, peanut butter cookies, and sugar cookies, but nothing is quite as satisfying as a batch of loaded oatmeal cookies. So chewy! So much texture! Virtually endless options for add-ins! I could go on and on…...

Low Carb Chicken Biryani I feel like a genius for having created a low carb “biryani” today, that tastes as good as one with rice, but without the rice. I’ve been wanting to do this for a while, but today’s scale reading provided the impetus. I came back from India with about 6 pounds to lose. I know. I was only gone for a week. I was careful about portion control....

Maa chole ki dal is my husband’s favorite dal and we make it at least once in a fortnight. If I ask him which dal should I make, without a doubt his reply would be maa chole di dal. I at times think why do I even ask 😃. Now the kids love it too so its one of those favorite go to recipes!! What is Maa Chole Ki Dal Maa or Maah in this dal refers to split black urad dal (split black gram) and Chole is chana dal (yellow bengal gram)....

We had another mango picking session yesterday of Suvarnarekha mangoes, a few of which were pickled and rest were left to ripen. My fondest childhood memory is when we siblings and cousins spent the summer vacations at my grandparents home at our village, playing with carefree abandon, climbing mango trees, dangling precariously on branches trying to pluck that elusive mango and throwing stones aiming at the high rise mangoes, all this when the elders were taking an afternoon nap....

Memorial Day Recipes Not all Memorial Day recipes are red, white, and blue, but some are and those often end up being some of my favorites. Of course, I wouldn’t eat a blue burger or something like that but, I’ve been surprised before! Either way, you’re sure to love these recipes that are perfectly suited for all kinds of Memorial Day celebrations. I got excited just putting them together for you....

A favorite cupcake recipe where chocolate and coffee are a match made in heaven. You can never go wrong with this addictive combination. I made Mocha cupcakes with espresso buttercream frosting for a potluck party. These cupcakes that I adapted from Evil Shenanigans lovely blog provide a double dose of espresso flavor, both in the cupcake and frosting. The coffee flavor was just right without being too overpowering. A decadent concoction with a perfect balance of flavors and wonderful texture that works as a great holiday dessert....

1 Dry roast moong dal for 3 mts. Wash the dal and pressure cook with 2 cups of water, ginger-green chilli paste and chopped onions, till soft. 2 After pressure is off, remove lid. Mash the dal lightly and add tomato puree and cook for 5 mts. At this stage I added cumin pwd, red chilli pwd and garam masala pwd (not part of the original recipe though). Add malai and combine well and cook for another 3 mts....