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I originally published this recipe in 2013 and have since added new photos and success tips. This is one of the first pie recipes I originally published on my website. And it’s still one of my absolute favorite desserts! I make it every Thanksgiving, along with pumpkin pie. Many readers agree—this special variation on traditional apple pie is simply the best: Here’s Why You’ll Love This Salted Caramel Apple Pie Cinnamon-spiced apples Extra extra apple filling (pile it high!...

Salted lassi, India’s traditional drink, is one of the best healthy drinks recipes to beat the heat and protects us from sun strokes. Similar to the sweet lassi recipe I blogged earlier, the ingredients to make salted lassi recipe are also minimal. Basic salted lassi recipe needs thick yogurt, salt and water. You can flavor the lassi with either ginger juice, green chili, black pepper, mint, coriander leaves or black salt....

Why This Sesame Chicken Is Going To Be Your New Favorite Weeknight Dinner Fast. A cook time of less than 30 minutes.Easy. Toss the chicken drumsticks in the delicious homemade sauce after you bake and enjoy!Low Carb. Only 7 carbs per serving.Delicious. Packed with yummy sticky sesame chicken flavor. What Is The Difference Between Sesame Chicken And General Tso’s Chicken? The difference between the two is generally the level of sweetness....

1 Heat oil in a vessel, add spring onion whites, crushed garlic and green chilies and saute for 3 mts. Add the chopped vegetables and saute for 5 mts. Add salt, pepper pwd and soy sauce and mix. Turn off heat and cool. 2 Mix cooked rice, chopped coriander leaves and the cooked vegetables. Add corn flour and honey and mix. Prepare small lemon sized balls and refrigerate for 15 mts....

[feast_advanced_jump_to] My go-to recipe for a quick salad dressing that works on all kinds of salads. Olive oil for the base of the dressing – this will help the dressing coat the salad leaves. You can use regular or extra virgin, depending on what flavour you prefer. Regular olive oil tends to have a more of a neutral flavour, whereas extra virgin often has a more complex, grassier flavour. If you want the flavour of the honey and mustard to really shine, i’d recommend going with regular olive oil....

Why You’ll Love This Amazing Asian-Inspired Recipe Effortless Cooking. The slow cooker does all the work, making this recipe perfect for busy weeknights. Healthy & Delicious. With lean chicken and a homemade teriyaki sauce, this dish is both nutritious and full of flavor Versatile. Serve it over rice, with noodles, or alongside steamed vegetables for a complete meal. Discover the ultimate combination of ease and taste with this foolproof slow cooker method....

Warm pretzels! Toppings! Dips! All the good stuff in life is right here today! Soft Pretzel Knots Details Flavor: If you enjoy soft pretzels, you’ll love today’s soft pretzel knots. They’re completely homemade, so unlike store-bought frozen soft pretzels, each has that soft, warm, and fresh-from-the-oven taste and texture. You can keep the pretzels traditional with a sprinkling of coarse salt or try various toppings. There’s a detailed list of options below....

No reviews 1 cup/100 g sliced almonds ½ cup/90 g chia seeds 2 tsp ground cinnamon 3/4 tsp ground star anise ½ tsp fine sea salt 2 Tbsp extra-virgin olive oil 1/3 cup/80 ml maple syrup 3 1/2 oz/100 g dried mango, chopped Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Δ

I have shared many chicken curry recipes on the blog so far. Almost all the chicken curry recipes are as authentic as they can get, simple to make without elaborate preparation or a long list of ingredients. In fact, most Indian food is simple to make. The ingredients can be daunting for a beginner cook trying to cook Indian food. But once you are comfortable with the spices and technique, you can master Indian cooking in no time....

Why Did I Make This Custard? I was reading this book on foods you should eat before you die (who knew there was such a thing?) One of the things it listed was Sangkhaya. Thai coconut custard dessert that’s baked inside a squash. It looked amazing and I thought I’d try it since I just happened to have an acorn squash sitting around. My acorn squash was small. So, I had to weigh my options....

I think I may be more excited about this sandwich than when I got 4 numbers on the lottery!! Sandwich shops definitely need to get on board with this method of making their sarnies. 3 different strips of ingredients lying across the width of one piece of bread, and another 3 strips lying across the length of another piece. Put them together, and voila – 9 little mini sandwiches:...

Have fun with the book; I hope you enjoy cooking from it. And don’t forget to share your photos on Instagram and tag me in them with the #TheFlavorEquation xx Nik Reprinted from The Flavor Equation by Nik Sharma with permission by Chronicle Books, 2020 Fine sea salt One 13.5 oz/385 g can white beans, drained and rinsed 4 oz/115 g smoked salmon, flaked One/60 g shallot, minced 2 scallions, both white and green parts, thinly sliced 2 tsp brined green peppercorns, drained 2 Tbsp chopped flat-leaf parsley or cilantro 2 Tbsp unsalted butter 1 tsp black or brown mustard seeds, lightly crushed 1 tsp coriander seeds, lightly crushed 1 tsp red chilli flakes, such as Aleppo, Maras, or Urfa 1 tsp lemon zest 2 Tbsp fresh lemon juice Smoked salt flakes, as needed

I am surprised that it took me so long to blog tiffin sambar recipe. Sambar is an integral part of South Indian cuisine and there are innumberable variations with some of the best sambar recipes out there based on the state/region and community they are prepared. I have already blogged sambar recipe as well as an authentic sambar powder recipe. The sambar that I have blogged earlier is best served with rice but it can also be served with tiffins like idli or dosa....

We love visiting Cornwall and often take little trips down south to wander around beautiful little coastal towns. We often eat a fair few Cornish pasties when we’re there.In fact Gracey shockingly announced on one occasion that she’d rather have a Cornish pastie than an ice cream! She was delighted when I told her I’d teach her how to make them. The Cornish pasty goes back hundreds of years, but they’re most commonly known to have been a staple food of the poorer classes going back to the 18th century....

What is it about pomegranates that just make a meal look so enticing? I think it’s because pomegranates = sophistication. They’re the culinary fruit equivalent of diamonds. I’ve been a bit obsessed with them recently – even adding them to my hot smoothies. My bottle of pomegranate molasses however, has – until now – sat in the cupboard, unopened, for about 2 years. I always meant to use it, along with the ras el hanout, the dusty jar of artichokes and that packet of strawberry Angel Delight (every adult in the UK ate this mousse-made-from-milk-and-powder throughout their childhood)....

Cheers, Rosa Your blog has caught our attention thanks to the quality of your recipes. We would be delighted if you would join us on Recipes.in so that we could link to your blog. Recipes.in is a search engine that compiles the best Indian cooking sites and blogs from the Internet. We are one of the largest in the world with sites in 37 markets and several hundred blogs are already enrolled here and benefit from the traffic we are sending to their sites....

No reviews The full recipe for this dish is available in my cookbook, Veg-Table Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Δ

Ingredients: For Manchurian balls: ¼ cabbage finely chopped/shredded 2 carrots finely chopped¼ cup french beans finely chopped¼ cup of corn kernel (I’ve used frozen)¼ cup of cauliflower grated½ capsicum finely chopped½ onion finely chopped ½ cup of celery finely chopped (optional)1 teaspoon of ginger paste1 teaspoon of garlic paste1 teaspoon of green chilli paste½ cup of cooked rice (or as required)2-3 tablespoon cornflour 3-4 tablespoon of all purpose flour (maida)2 tablespoon of soya sauce1 tablespoon of hot chilli sauceOil for deep fryingSalt & pepper to tasteFor Manchurian Sauce: ½ onion cut in julienne2 medium spring onions cut in julienne½ capsicum cut in julienne1 teaspoon of ginger paste1 teaspoon of garlic paste1 teaspoon of green chilli paste2-3 tablespoon of soya sauce4 tablespoon tomato ketchup (or to taste)1 tablespoon vinegar2-3 tablespoon cornflour dissolved in ½ cup of waterpinch of sugar (optional)2 tablespoon of oil for cooking1 teaspoon of sesame oil (optional for flavor)Salt & pepper to taste Method: For Manchurian Balls: Mix all the vegetable into a mixing bowl & then add ginger, garlic & green chilli paste to it....

Its difficult giving exact proportions of ingredients and spices while writing a recipe since most of my cooking is done by ‘andaz’. Sometimes, I just follow my mood and the available ingredients/spices while preparing a dish like today’s recipe. I try my best to be close to the required amount of spices used in a particular dish while writing the recipe. 1 Heat ghee and oil in a vessel, add bay leaves, cinnamon, cloves, caradamom and star anise and stir for a few seconds....

Today is our wedding day. The day my father will walk me down the aisle towards the new life ahead of me. Bridesmaids dressed in coral, groomsmen donning tuxes, proud parents, elated friends, kick-ass band, talented photographer, videographer, photo booth, filet, sesame-crusted salmon, champagne glasses, CHEERS. I have my something old, something borrowed, and my something blue. But before our ceremony this afternoon (actually 2 days from now because I’m writing this ahead of time, but let’s pretend), let me share a very special recipe with you....