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I had been eyeing this recipe of Garlic Pull-Apart Rolls from Suhaina for a long time. When she brought these rolls warm from the oven for our Singapore food bloggers’ meet, I was totally sold. Finally managed to make them this weekend. I would highly recommend this to all those who are dying to bake but fear the yeast monster. Trust me when I say these eggless garlic pull-apart rolls are really fool-proof and you can feel so proud of yourself when done!...

The idea is to cook the toor dal just right, where they can keep their individuality. Quite nice, if you ask me. The only issue I had with this dish is, it ended up a bit too dry. So it’s advisable to have some rasam or vatha kozhambu or something to kind of balance the texture. Gongura Pappu Recipe Serves 2 Ingredients: 4 cups chopped gongura leaves 1/2 cup toor dal, soaked for atleast an hour 1 chopped onion 4-5 green chillies A pinch of turmeric Salt to taste 2 tsp oil For tempering/tadka 1/2 tsp channa dal / kadala paruppu 1/2 tsp urad dal / ulutham paruppu 1/4 tsp mustard seeds 1/2 tsp jeera / cumin seeds A few curry leaves A generous pinch of hing / asafoetida 1 tbsp oil How to make Gongura Pappu:...

While I have used soaked and pressure-cooked green chana for this Chana Pulao, you can use the regular kala chana (black chana) or the white chickpeas or Kabuli chana. Also, I swear by Badshah Kitchen King Masala to pep up a North Indian dish and this pulao uses it too. You can substitute with your own favourite garam masala powder. Sidenote: One of these days, I will figure out the ingredients in Kitchen King Masala and make it at home....

This is the part where I get sad about the inevitable end of summer. Granted, my back-to-school days are long gone, and it’ll be another four months before I’ll have to so much as think about a sweater. The part I’m not ready to let go of is the bright colorful food. My eyes are not ready to adjust to the shade of pumpkin (as much as I love it)… just yet....

Making pizza sauce from scratch is simpler than it might seem. You don’t need any fancy ingredients or even very much time. My easy pizza sauce recipe calls for 8 pantry staples and comes together in 5 minutes—no cooking required! I could be biased, but I think this homemade pizza sauce is better than store-bought. It’s thick and flavorful, seasoned with fresh garlic and dried herbs. It’s also super affordable....

Have I ever mentioned that I love cold brew coffee? Like, I really love cold brew coffee. Sure, Jack and I own a regular coffee maker, but we use it so rarely that you can find it tucked away in a cupboard underneath the kitchen counter. I love cold brew’s richer, smoother, and less acidic flavor. Plus, on a hot summer day, drinking a steaming cup of coffee is simply out of the question....

You may also like: Okra besan recipe, capsicum besan recipe. Hyderabadi Dahi Bhindi Masala Serves: 2 – 4 as a side dish INGREDIENTS: 3 cups Bhindi/Okra, washed, dried and cut into small pieces 8 shallots, sliced fine (or use 1 large onion) 2 tomatoes, finely chopped (or 1 tbsp tomato paste) 1 tsp ginger garlic Paste A pinch of sugar (optional) 1 cup yogurt, beaten 1 tbsp grated coconut, fresh/frozen 8 cashew nuts, soaked in warm milk for at least 10 mins A generous pinch of kasuri methi / dried fenugreek leaves 1 tsp garam masala ½ -1 tsp red chilli powder ½ tsp turmeric powder ½ tsp amchur / dry mango powder 1 tsp coriander powder / malli podi 1 tbsp oil Salt to taste For Tempering: 1 tsp Mustard Seeds ½ tsp Jeera/Cumin Seeds 1 tsp Urad Dal/Split Black Lentils 2-3 Dry Red Chillies, halved A Pinch of Hing/Asafoetida Few Curry Leaves 1 tbsp Oil INSTRUCTIONS:...

KERALA KAALAN RECIPE Serves 4 Ingredients:Curd – 1.5 cups lightly beaten to remove lumps, best if slightly sourElephant yam (chena) – 1/2 cup, cubedCoconut – 1/2 cupPepper powder – 1/2 tspTurmeric powder – 1/4 tspGreen chillies – 2 to 3Fenugreek seeds (uluva) – 1/4 tspDried red chillies – 2Oil – 1 tbspMustard seeds – 1/2 tspCurry leaves – a fewHow to Make Kaalan Heat 1 cup water with the yam pieces and cook till almost done....

We rounded the corner onto Kappabashi-dori. My eyes lit up, my heart skipped two beats. At the same time Jack let out a big sigh and whined “oh nooo… today is going to SUUCK.” Luckily, there was some free wifi in the area so he could distract himself while I carefully looked through every last copper pot, ginger grater, and tiny painted bowl… I have no words, really. Store upon store, stuffed with stuff (good stuff)....

This giveaway is now closed, but click here to enter our tote bag pre-order giveaway! It’s Feb 29th which means that our book comes out in just one short month! To celebrate, we have a special little gift – if you pre-order the book by Sunday March 6th, you will also get a set of these super cute double-sided coasters! Five come in a set and supplies are limited so be sure to place your order today!...

Admittedly, I have a pesto obsession (see here, here & here). Adding mango wasn’t something that ever occurred to me, but I’ve been trying to think of simple creative ways to use mango. (And no this isn’t another Arrested Development post, if you know what I mean. If you don’t, you can google it)… But mango pesto – so delicious, who knew? I just love this lighter and brighter twist, especially for summer....

With St. Paddy’s day coming up this weekend, I got in the mood to make green-colored treats…. and there’s no better way to naturally color things green than with matcha! Last year, I made zucchini cake with matcha frosting, and this year I thought it would be fun to make (and eat) doughnuts! If you’re new to matcha – it’s a powder made from Japanese green tea leaves. Because the whole leaf is ground (vs....

Chickpea salad has been one of my go-to lunches for years. With back-to-school season right around the corner, I thought I’d share my favorite chickpea salad recipe with all of you! Because of the protein from the chickpeas, it’s hearty enough to be a meal on its own, but it can also double as a healthy side dish. The garbanzo beans hold up well in the fridge, so you can easily make it ahead for parties and lunches....

Then I realised I didn’t know how exactly aatha (amma’s amma in Reddiar telugu) cooked this so I called amma. She told me you need to rub the leaves with the spices you are going to use and then cook in a low flame with water sprinkled over it. This is how amma makes most thoran although I cook the vegetable first before adding spices. For the drumstick leaves, I decided to go the aatha way....

The hands behind the thenkuzhal are Amma’s, my mom-in-law. When we went to Indian in June, I requested her to teach me a couple of traditional recipes. All her cooking is fast and delicious, and this thenkuzhal is no exception. Everything comes together in less than 20 mins and you can have crispy hot murukku within 30 mins. I am not kidding. More easy Indian snacks: Butter murukku Kai suthu murukku Spicy South Indian mixture Murukku or Thenkuzhal for Diwali / Deepavali Recipe source: my MIL (she uses estimates for all ingredients, adding and mixing as we go but we’ve tried to pin it down for you if you are new to this) Makes about 15 pieces Ingredients: 1 cup of rice flour 3 tsp of urad dal flour (roast urad dal and powder it fine in a mixer or coffee grinder) 2 tbsp more or less, butter (we used Amul butter, yum!...

I first fell in love with Nicoise salad when Jack and I visited the city where it originated: Nice, France. While we were there, I ordered it everywhere we went. There’s something about the combination of crisp summer veggies, bright lemon vinaigrette, and briny olives and capers that I find absolutely irresistible. As an added bonus, hard boiled eggs and potatoes make it hearty enough to be a meal on its own....

I have been getting a few messages recently on why banana bread is called a bread and not cake, which it more closely resembles. That’s a great question and having lived in Australia briefly where banana bread is super popular, here’s my guess – the banana bread is baked in loaf pans and sliced into squares which are normally toasted and served with salted butter. It’s delicious when had this way with coffee....

I am super excited for you to try this easy baked ziti recipe. Thanks to our no-cook creamy tomato sauce, this is the best ziti I’ve made in a long time. The secret is blending creamy cheese into the sauce to make it extra cheesy and creamy. It’s so good! This baked ziti will be on the table in about 30 minutes. Even though the sauce is from scratch, it’s super simple and absolutely doable on a weeknight!...

If you have never had Texas red chili (also called red chili, Bowl’ o Red, or chile con carne), I urge you to try it. In this recipe, instead of ground beef, we use cubes of beef chuck and cook it low and slow, simmering away in a mixture of spices, stock, and blended chile peppers. This chili is delicious, but we love other chili recipes on Inspired Taste. For a quicker option, try our homemade chili (made with ground beef and chili powder) or this white chicken chili!...

This recipe is one of my favorite ways to serve spaghetti squash! I find plain spaghetti squash a bit dull, so I love this recipe with butter cooked chicken, parmesan cheese, and plenty of lemon. It’s easy and absolutely delicious. It keeps well, too. Leftovers make a perfect lunch the next day. If you have other varieties of winter squash in the kitchen, try our roasted butternut squash, roasted acorn squash, or this parmesan roasted delicata squash!...