And it all starts with a deep breath. Take one! Because making a red velvet cake roll is not as tricky as it looks. It just takes a little patience. Let’s jump right in because there are a million step pictures to get through. If you’ve made my chocolate cake roll before, you’re familiar with the process. Like most jelly roll type cakes, this is a sponge cake. There’s cocoa and vanilla, a little brown sugar, with a slight tang from buttermilk....
With every recipe I publish, my goal is to help you become a more confident baker. Baking from scratch doesn’t have to be difficult. If you’re set up with the right resources and tools, you can put the FUN back into your kitchen. Today we’re focusing on something that may seem trivial to you, but it’s the most important step in every recipe you bake. Measuring ingredients properly is imperative....
This is a fun take on this beloved Italian classic called melanzane alla parmigiana, aka eggplant parmesan, through an Indian lens. I stuck with a theme – Go bold and go hot! The tomato sauce gets infused with heat from red pepper flakes, turmeric, and garam masala in the tomato sauce, and a sprinkling of nigella seeds (don’t use mustard seeds here, it doesn’t work nicely in this combination). There’s one other change that I made to reduce the wateriness of eggplant parmesan....
I more or less followed Medhaa’s Kaju Paneer recipe tweaking it a bit. Thanks, Medhaa. 🙂 1 Heat oil in a cooking vessel, add the onion paste and sauté, approx 6-7 mts. Add the capsicum pieces and saute for 2-3 mts. Add ginger-green chilli paste, coriander pwd and combine. Add few tbsps water and saute for 2 mts. 2 Add milk and cashew nut paste and simmer for 7-8 mts....
How To Start A Keto Diet For those of you who would like to give Keto a try and don’t know where to start, I’ve put together a simple plan of keto meals to help you kick off the first week. This covers everything from keto dinner ideas to keto snacks. My goal here is to boil it down and make the ketogenic diet easy and less intimidating in order to get you started....
~Sailaja How we count our blessings: Mangaloreans make the most of nature’s bounty – most of which is free, organic and readily available in our own backyards. Since Mangalore’s coastline is dotted with beautiful houses with tiled roofs most homes have front or backyards that give them the luxury of growing their own vegetables like Ivy Gourd (tendli), Field Marrow/Madras Cucumber (mogem/southe kai) or Malabar Spinach (valche baji/basale). Every garden has at least one or more of these seasonal fruit bearing trees such as Pineapple, Jackfruit, Cashew, Mango, Love Apple etc or those that provide goodies all year round – Coconut, Banana, Papaya & Guava....
A weekend vegetarian breakfast special in our home during the winter months is masala poori with potato curry. Summer is upon us and I rarely cook deep fried food. Over the weekend, my son asked me to make pooris for breakfast and I obliged him by making poori with a twist. I made a spicy version of the regular poori which calls for the addition of Indian spices like turmeric powder and red chilli powder to whole wheat flour dough mixture....
What Makes This Mexican Shrimp Cocktail So Great Simple. Need an appetizer quick and in a hurry? This shrimp cocktail is the perfect recipe for you. Simply dice the veggies, make the sauce and then toss them all together with the shrimp.Versatile. Really, this Mexican Shrimp Cocktail can be whatever you want it to be! I’ve served these as appetizers before with my Instant Pot Pulled Pork Carnitas recipe and even as sides....
1 Heat ghee in a heavy bottomed vessel, add mustard seeds and allow to splutter, add cumin seeds and let them brown. Add curry leaves and saute for few secs. 2 Add the carrot, potato and brinjal pieces and saute on medium flame for 3-4 mts. Reduce flame, add salt and turmeric pwd and combine. Place lid and cook till the vegetables are half cooked. Add tomatoes and cook further for another 4-5 mts....
I have been hosting Thanksgiving dinner for 20 years, and I have tried literally everything when it comes to cooking turkey. I’ve brined it, deep-fried it, marinated it, injected it, buttered it, dry-rubbed it, butterflied it, smoked it, and stuffed it. I’ve tried Kosher turkeys, organic turkeys, free-range turkeys, and self-basting turkeys. A few years ago, I even bought an oil-less outdoor propane turkey fryer called “The Big Easy,” which freed up my oven and actually made a wonderfully crisp-skinned and juicy turkey....
I originally published this recipe in 2014 and have since added new photos and a video tutorial. Scones. You either love them or hate them. I used to fall in the latter category, passing on them in favor of muffins or quick breads. Scones can taste pretty dry, comparable to lackluster triangles of cardboard. No, thanks. But my opinion on scones took a total 180 a few years ago when I attended a cooking event in the Panera Bread test kitchen....
Ever since I posted Mangalorean egg curry that I served with Neer Dosa, I have been bombarded with requests to post Neer Dosa recipe. Last weekend, I prepared Neer Dosa and served it with Mangalore chicken curry. Neer dosa, a Karnataka breakfast fare, literally means ‘water crepe’ since the batter is of flowing watery consistency. Neer in Kannada and Tulu language means water. These white, light, lacy paper thin crepes are popular not only for the flavor but for the simple preparation and lack of fermentation....
I love a good dessert mash up. Blueberry Muffin Cookies? Yes. Chocolate Chip Cookie Layer Cake? Oh yes. Chocolate Covered Strawberry Cupcakes? Definitely. Today we’re combining the delicious force of vanilla cake with the undeniable lure of strawberry shortcake. Though I’m sad to see the beloved biscuit go, we’re swapping it for something… dare I say… even better. This strawberry shortcake cake totally looks like a masterpiece, but it couldn’t be easier....
Why Are You Going To Love These Pan Fried Pork Chops? Low Carb.Easy.Fast.Filling. Pan Fried Pork Chops are one of my favorite go-to dinner options. They’re so easy and I don’t have to put a lot of thought process into cooking them. Some dishes take more time, effort, and focus, which can feel impossible by the time you reach dinner time. That’s why I always keep pork chops on hand in order to pull out the easy, yet delicious dinners when I need them!...
Why You’ll Love This Easy Baked Chicken Simple. With just a handful of ingredients, you can whip up this flavorful dish in no time.Versatile. Serve it as a main course, slice it up for salads, or use it to make delicious sandwiches.Kid-Friendly. Even the pickiest eaters will love the crispy, cheesy goodness of this chicken.Satisfying. Achieve the perfect balance of crunchy exterior and juicy interior with every bite. Whether you’re cooking for a family dinner or hosting a dinner party, Parmesan Crusted Chicken is sure to impress even the most discerning palates....
5 from 2 reviews This recipe is loosely based on David Lebovitz’s Apricot Ice Cream From The Perfect Scoop (Ten Speed Press, Revised Edition 2018) 1/2 cup/120 ml Elderflower liquor 1/2 cup/100 g sugar 1 cup/240 ml heavy cream 2 Tbsp fresh lime juice Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Δ
There’s no flavor duo quite like peanut butter + chocolate. But peanut butter + banana… deserving of an honorable mention, at least! Now what about peanut butter + chocolate + banana? One bite of this flavor trio and you’ll wonder why you ever stopped at 2 flavors to begin with! 😉 So Many Layers to Love Nutter Butter Crust: Crispy, peanutty (that’s a word, right?), and buttery, this cookie crumb crust is the perfect base for a peanut butter banana cream pie....
A creamy, thick peanut butter cheesecake that actually tastes like peanut butter (more on that later), on top of an Oreo cookie crust, filled with crushed Butterfinger candy bars, topped with more Butterfingers candy bars, and a peanut butter drizzle. Not diet food. Let’s discuss the creamy cheesecake filling real quick. I tested a few filling recipes when I made this a couple weeks ago. My test recipes were all sweet, thick, and creamy, but they lacked a rich, peanut butter flavor....
Today I’m teaching you my practiced-and-perfected method for making a deliciously buttery, sweet graham cracker crust that’s wonderfully crisp and crumbly, but still holds shape. You can use it for a variety of desserts—think pies, bars, cheesecakes, and more—like cheesecake pie, banoffee pie, and lemon blueberry cheesecake bars. Master a graham cracker crust, and the rest is as easy as s’mores brownie pie. 🙂 Can’t I Just Buy a Pre-Made Graham Cracker Crust?...
1 Heat a deep vessel, add 3 1/2 cups of water, mashed dal, chopped tomato, pineapple pieces, salt, turmeric pwd, green chilies, few fresh curry leaves, jaggery and rasam pwd and bring to a boil. Continue to boil for 5 mts, till the pineapple pieces are cooked. 2 Add pineapple puree and continue to cook on medium flame for 2-3 mts. 3 Heat oil in a pan, add mustard seeds and as they splutter, add cumin seeds and curry leaves and stir fry for a few seconds....
