Ingredients: (serves 4) Cauliflower – 1 medium, cleaned and chopped fine Bay leaves – 1-2 Cumin seeds – 1/2 tsp Onions – 2 medium, chopped fine Ginger garlic paste – 2 tsp Tomatoes – 3 big, pureed Peas – 1/4 cup, boiled Red chilli powder – 1 tsp Garam masala – 2 tsp Salt – to taste Oil – 3 tsp + 2 tsp Instructions: Heat 3 tsp oil in a pan and fry the chopped cauliflower till its semi-fried and golden brown....
This one has moved to the top of my list for favorite summertime dishes. Sweet grilled peaches, spicy arugula, creamy fresh mozzarella, crunchy pine nuts, and herb-y pesto… It’s simple enough to put together for a light weeknight meal, but fancy enough to serve as a starter at your next dinner party.
It wasn’t too long ago that we shared this sweet Dutch baby recipe spiced with cinnamon, cardamon and topped with butter cooked apples. We came up with that recipe at the same time as this cheesy version. We’re going to go ahead and call that a delicious week! How to Make a Savory Dutch Baby Joanne fell in love with the apple topped pancake, but this one with lots of ham and cheese has my vote....
This is my go-to healthy granola recipe. Packed with oats and nuts and naturally sweetened with maple syrup, it’s a great way to get fiber and healthy fats into your first meal of the day. Even better, it clumps well! I add a tablespoon of almond butter to bind the components together, so you get plenty of delicious nutty clusters. I like to make it on Sunday and have it on hand for yogurt parfaits throughout the week!...
Here’s my foolproof way to cook bacon without messy stovetop splatters. It’s perfect for both thin and thick-cut slices, and you can even add some fun flavor twists! Serve this crispy baked bacon for breakfast with scrambled eggs, make sandwiches (try a homemade fluffy biscuit), or add to these juicy burgers! How to Cook Bacon in the Oven For super easy cleanup, line a rimmed baking sheet with foil. The rim is important for catching all the tasty bacon grease!...
Everyone has an opinion on tofu, and here’s mine: I absolutely love it…when it’s prepared the right way. If you’ve never worked with it before, cooking tofu can be daunting. But once you learn a little about it, it couldn’t be easier to prepare tofu well. Below, you’ll find my best tips and tricks for how to cook tofu like a pro, plus my go-to sriracha baked tofu recipe!...
While aquafaba can come from any bean, we usually refer to the liquid from cooking chickpeas (garbanzo beans) as aquafaba. Chickpeas tend to produce the best, most starchy liquid. That’s why chickpea aquafaba is the most common type used in recipes. Not long ago, we used to discard this liquid, but now we know better! When beans are cooked or canned, the liquid becomes starchy, and this starchiness is what makes aquafaba so special....
Amma being the ever-resourceful person she is, also extracts moonnam paal (or third coconut milk) by just mixing the squeezed coconut shreds with some warm water in the end, without blending. This gives a very thin coconut milk but her view is that it’s still better to use this than cooking the base ingredients in water. True that! 4 cups of packed fresh grated (shredded) coconut 6-8 cups of warm water How to Make Coconut Milk:...
Who else has a bag of powdered sugar in their pantry that they’ve been working through for years? Powdered sugar isn’t something I use often, but every once in a while, I need a cup to make perfect gooey brownies or luscious cream cheese frosting. When I add it to the grocery list, I dread watching another bag sit in the cupboard as I make my way through it at an agonizing pace....
Hyderabadi vegetable dum biryani – vegetable dum biryani recipe made Hyderabadi-style cooked using the dum method. Learn how to make vegetable dum biryani with this detailed and step by step recipe. I have included notes and all detailed information below that I personally found useful when preparing this dum biryani. Hyderabadi dum biryani is special, I think we can all agree with that. When living in Hyderabad, one of the favourite food topics among friends was where to get the best Hyderabadi biryani in the city....
Pin Pin Mobile Chaat Counter. The Govinda poster was popular. Almost all chaatwallas had it. ~Near India Gate, Delhi
Instant mango pickle has a special place in my childhood memories. Amma would make some just before a train journey and us kids would taste some while it’s cooling in the pan, spicy and tangy. Yum! While at home, mango pickle is usually eaten with curd rice, all those pairing rules go out the window when on a trip and we are packing food. We eat this pickle alongside chapati, curd rice, lemon rice, and even podi idli....
Ingredients: Dhaniya seeds (coriander seeds) – 250 gms. Red chillies – 100 gms Jeera seeds – 50 gms Fenugreek seeds – 25 gms Mustard – 25 gms Pepper – 25 gms Hing – 1/2 tsp Instructions: Roast dhaniya and red chillies in very little oil till it emits a nice smell. Dry roast all other ingredients till well done and add hing at the end. Grind all together and store in airtight container....
This is so not my week. I’m going to keep this very short because I badly injured my thumb last night, and you don’t want to know how long it just took me to type out the recipe at the end of this post… Jack and I made this last Saturday night for dinner. I got the inspiration from this photo of a leek tart that I pinned. Leeks aside, my recipe is entirely different....
“This not-too-sweet, very simple cake is perfect for that ‘it’s four o’clock and I need a little something with a cup of coffee’ moment,” says Julia Turshen about this lemon cake recipe, and I completely agree. I’ve had a little slice of this lemon olive oil cake every day this week, and it’s been delightful. This easy lemon cake recipe comes from the book Small Victories by Julia Turshen. If you think you’re not familiar with her work, you probably actually are, as she’s co-authored books with Gweneth Paltrow and Mario Batali, to name a few....
Hello, happy Saturday! Our new cookbook, Love & Lemons Every Day, is coming out in just 3 weeks! To celebrate, we’re giving away 250 of these limited edition Love & Lemons Every Day tote bags. How cute are they?? But, first thing’s first – a peek of what’s in the book! More than 100 all-new, vegetarian recipes. Many of you have asked me if the recipes are all vegetarian. The answer is YES, they are, but they’ve all been tested on meat-eaters as well....
I grew up eating marble cake. It’s almost a comfort food for me – warm, spongy marble cake fresh out of the oven served with cold milk or “Boost” when I get back from school. Ah, bliss. While a good chocolate cake is always on top of my favourite cakes list, marble cake was a very close second as a child. Amma baked pretty often when I was a kid so I don’t remember us buying this from outside during the early years of my childhood....
If you ask me, a mezze platter is the perfect solution for feeding a crowd. This Middle Eastern tradition of serving a medley of appetizers and small plates before a meal (or even as a meal) ensures that there’s always something for everyone. Folks can munch on fresh veggies, salads, bread, cheese, dips, spreads, and more. I love that you can prep every component ahead of time, so if you’re entertaining, you just have to pull the dishes out of the fridge and assemble your mezze platter when your guests are ready to eat....
We absolutely love thogayal and rice in the Edible Garden household so if you are anything like us, definitely try my: Paruppu thogayal recipe Kothamalli thogayal Chow chow thogayal Brinjal chutney Tomato Chutney Andhra peanut chutney Browse all chutney recipes here. I didn’t have enough fresh coconut in hand to make a chutney so I decided to make paruppu thogayal following my usual method. But I was also out of toor dal (these were my last few days in Sydney before we packed everything up again and moved back to Singapore) so I decided to use up some desiccated coconut I had....
