Those chewy noodles coated in that slightly sweet, umami sauce are just so comforting. It takes no time at all to be on the table and I guarantee it will be devoured by the family. I would recommend doing any prep before you start the cooking process, as it can be a little bit fast-pace once you start stir-frying. Chicken Thigh – Thigh meat stands up better to high-heat cooking without drying out....
1 Heat oil+ghee in a cooking vessel, add whole spices and bay leaf and saute for a few seconds. Add the sliced onions and sugar saute for 4 mts. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute further for 5 mts. Add the spinach puree and cook further for another 8-10 mts. Add yogurt and combine and allow to cook for a mt, stirring constantly. 2 Add the washed rice and saute for 2 mts....
If there’s a serious lack of peanut butter in your life, you should double up. There’s always a time and a place for peanut butter cookie sandwiches stuffed with more peanut butter. Today’s cookie sandwiches are ridiculously peanut buttery—just like my peanut butter cookies, they’ll have you reaching for a cold glass of milk! These Peanut Butter Cookie Sandwiches Are: Just like Nutter Butters but totally homemade Crisp on the edges Super chewy with soft centers Sweet and a little salty Filled with a thick peanut butter filling...
Every Indian household has its own way of making these flatbreads. It is different from region to region, village to village, and home to home. A very small example, the rotis we make have to be paper-thin, soft, and not too many charred marks on them. While rotis at my maternal grandma’s home, are a little thicker, soft, and should be filled with charred marks. They will find the rotis uncooked without charred marks....
Pumpkin cupcakes deserve their own spotlight, right? I received some questions about turning my pumpkin cake into cupcakes, so I figure a completely separate post for pumpkin cupcakes would be helpful. Compared to cake, cupcakes cook faster and are easier to decorate, transport, and serve. LOVE THAT! These are the BEST Pumpkin Cupcakes And I have a list to prove it! Easy to prepare Simple, basic ingredients Moist and soft Heightened pumpkin spice flavor (just like pumpkin pie!...
I love frozen desserts, it’s no secret that I’ll be glad to eat them at any given time of the year, regardless of what the weather decides it wants to do. Everyone has their comfort food and desserts, frozen ones are just one facet of food that can provide that satisfying feeling of goodness. I’ve been dreaming of concocting a kulfi recipe this year, one that would be a little “fall-ish” and also have some sort of herbal infusion in it....
Unlike idlis, where the batter needs to be fermented and need some preparation work, ravva idlis hardly need any preparation and can be made at the spur of the moment. Cream of wheat, popularly known as semolina/sooji is lightly roasted with a seasoning of mustard seeds, channa dal, green chilis and ginger and brought together with a mixture of curd, coconut and vegetables like carrots or peas. The resultant un- fermented batter is a thick consistency unlike idli batter which is light and rises on fermentation....
After eating this, can you believe that Chris (with a large smile on his face) actually said these words: “I love you more when you make me pie”. Putting aside the tongue-in-cheek emotional blackmail, I’ve just got to say yum and double yum. No it doesn’t come with a couple of horns sticking out like your Desperate Dan classic, but it’s still a damn good meat and potato pie. This is no lightweight ‘pastry lid’ pie....
5 from 1 review ¼ cup/60ml extra-virgin olive oil Fine sea salt ½ cup/30g panko (See The Cook’s Notes) 2 Tbsp chia seeds 1 tsp whole caraway 1 tsp ground smoked sweet paprika ½ tsp ground black pepper 1 cup/240g plain unsweetened Greek yogurt 2 to 3 Tbsp preserved lemon peel, rinsed and minced 1 to 2 garlic cloves, grated 1 Tbsp fresh lemon juice 2 Tbsp fresh dill chopped...
[feast_advanced_jump_to] Sometimes I just get a bit potato-ed out. You know what I mean? Now don’t get me wrong, I love my carbs. Pretty much all of my meals are served with rice, pasta, potatoes or bread!! Which is why i’ve always totally sucked at keto diets.Give me 4 days on keto, and I’m a snarling grumpy something-or-other, who no-one wants to be around. BUT. These roasted radishes are pretty keto friendly....
I made these slow cooker BBQ turkey meatballs when I had my whole family over around Thanksgiving. They loved it. And we did too! When it’s just us 2, the recipe makes tons of leftovers which are perfect for lunch during the week. Think: meatball sandwiches on whole wheat rolls or just alongside of a salad. They’re fantastically versatile. First thing on your list is to brown those turkey meatballs....
I batch cook this chilli con carne (no kidding, last time I had TWO crockpots on the go at the same time), so I can freeze plenty of it and always have some on hand for a comforting dinner. Things I love about this chilli: Despite the fact that it’s made in the slow-cooker and looks a little bit like stew, the kids (and everyone else) LOVES it. Why do kids have an aversion to the word stew?...
Oh how I love these Soft and Light Brioche Burger Buns! With a good burger! More and more often fashionable burger restaurants in the UK are taking the lead from the US and using brioche rolls to serve their burgers on. I’ve seen it in Byron burger (the classic Byron burger is delicious), Gourmet burger (I could eat a million of their skinny fries with garlic mayo) and Five Guys (hooray!...
It’s one of Italy’s best known pasta sauces and for good reason too. I honestly think this sauce can hold its own against any other pasta sauce. Meat sauces, creamy sauces, pesto sauces – I love them all! But this simple sauce? Ahhh I dream about it. Tossed together with fresh pasta, topped with a sprinkling of basil leaves and a few shavings of crumbly parmesan. Genuine pasta heaven....
The New York Times – An Indian Food Writer Breaks Free From Tradition – October 2, 2018 The New York Times – The 19 Best Cookbooks of Fall 2018 – October 2018 There’s also a special giveaway starting today on Instagram with the lovely folk at Guittard chocolate, to enter head over to my account, and good luck. I’ve wrapped the first part of San Francisco book tour and New Orleans and am now headed to New York this week....
A few days ago, we moved amidst a sweltering heat wave in Southern California. Our house is on a hill with quite a few steps so you can only imagine the workout. On day one, I fell asleep by 7pm and woke up in the middle of the night to the sound of crickets whispering in the quiet backdrop. But despite all of this, we are very excited for several reasons one of them being the ability to garden again (I missed my old garden in Oakland) and we now have a backyard to grill, smoke, and barbecue!...
I chose a simple yet flavorful recipe to celebrate this day. Vegetables are as diverse and delicious as you can imagine and you can season them with simple ingredients to create more interesting flavors. I’ve gone back to the basics and taken inspiration from the way my mom would probably approach cooking if she had a busy week at work. Simple, easy and flavorful! The “most complex” ingredient in this recipe is garam masala and you can find that at most stores or use my recipe to make your own....
For this recipe, use my go-to buttermilk pancake recipe. It’s the one I use time and time again when I crave a stack of classic, diner-style pancakes. This basic recipe because makes the fluffiest, softest, most tender buttermilk pancakes—that taste anything but basic. I love it so much that I published these pancakes, packed with juicy blueberries, in my first cookbook (page 35!). I’ve even made birthday cake pancakes before!...
Why Should I Try These Keto Stuffed Tomatoes? Delicious. First and foremost, these are mouth-watering bites of deliciousness that you’re going to want to make again and again.Simple. Realistically, these are so simple to make. Picture a perfectly cooked tomato with all the goodness of whatever you want to fill it with and that’s a stuffed tomato.Variations. There are so many ways to fill a stuffed tomato. I’m currently obsessed with this spinach and cheese stuffed tomato recipe, but there are plenty of other options I will give you for inspiration below!...
1 Pour 1/2 cups of water in a vessel. Add sugar and bring to a boil. Turn off heat and place tea bag. Steep for 5 mts and remove the tea bag. Cool the tea. 2 Add cold water to the cooled tea along with lemon juice. 3 Take 2 long glasses and add few mint leaves in each glass. Lightly crush the leaves and place few ice cubes in each glass....
