This salad is happiness in a bowl. Every ingredient makes this salad sing and the best part is that you can serve this cold. It’s a perfect side salad for the summer but also a great lunch option after the holidays when you’re sick of feasting!
The very first time I tried Creme Brulee at a friends engagement, I was blown away. The cracked sugar and creamy cold custard left a lasting impression on my mind. Over the years, when given a chance, I would always order this heavenly dessert. I finally got around to trying and perfecting it for myself!
This salad comes to you all the way from the Middle East. It’s super easy to prepare, couple of ingredients, some chopping patience and you have a delicious salad on your hands.
The time I filmed this video and photographed for this blog, was actually the first time I ever made this. Although in theory I’ve always known how to make this, it has always been my mom’s specialty as she has the patience of a saint to dice everything to perfection. I’m not as patient as she is, but after she returned to India, I had no choice but to suck it up and prepare this myself. Enjoy!
Turn an old favorite into a new creation. A creamy hot chocolate mixture is turned into a decadent dessert. This was an old recipe passed down by my Godmother and I realized that it was neither a mousse, pudding or souffle and hence the name was born.
I am originally from Goa, so I love to make dishes that I’ve tasted growing up. This Fish Caldine or Caldinho as it’s known to the Portuguese purists, can also be prepared with Shrimp or Veggies is a mild and mellow curry compared to many other more fiery Goan curries. Typically local fish like Pomfret or Surmai is used but any fish would be suitable. I’m using Tilapia fillets in this recipe.
Tamarind, coriander, cumin and poppy seeds, onions and red chillies are ground together to make a golden yellow curry paste and it’s enhanced with coconut milk to make a beautiful gravy bath for the Okra and the fish.
Many many years ago, a coworker and a close friend Laurel McGregor, bought me a Donna Hay magazine. At that time, I didn’t even know who she was but was fascinated by the magazine and the recipes in it. I decided to try my hand at Blueberry pancakes that promised to be light and fluffy.
Donna Hay, does not lie, these pancakes are amazing. Over the years, I’ve made this many many times – blueberry, chocolate, regular and they are greeted with delight every single time. The strangest place I made these pancakes were at a campsite with minimum facilities and cooked these for a large crowd on a camp stove with two tiny pans. The best part of these pancakes are that they use egg whites only. Many of my subscribers have asked if they can substitute whole eggs, the answer is NO! The whisked egg whites are what gives these pancakes their light and fluffy texture. Besides, egg whites are healthier for you 🙂 Try this and I promise you won’t be making box mix pancakes again!
I love saying ‘Bechamellllllllll’ and I love eating it. I learned how to make this at a course at George Brown Culinary and love to make it to top a Lasagna, Shepherd’s pie or Moussaka. Simple ingredients like flour, butter and milk are combined to make this delicious silky delight.
If you ask anyone that grew up in India what they like to do when they are caught at home on a rainy day, I can almost guarantee that they would say they’d like to be curled up with a cup of chai(tea) and garma garam(literal translation – hot) pakoras. Now they are likely referring to potato or onion slices that are dipped in a simple chick pea batter flavoured with whole and ground spices and herbs and deep fried. The pakoras are fritters are crispy and should be eaten immediately.
I’m making a popular twist on this recipe which has a blend of Indian Chinese ingredients called the Chicken Pakora. Pakora is an Indian term for a deep fried fritter but pairing it with Asian ingredients makes this recipe uniquely Indo Chinese. If you haven’t heard about Indian Chinese cusinine before, I’m here to tell you that it is simply the best. India is home to generations of Chinese immigrants that brought their wonderful cuisine with them. Over time with the influences of their new adopted country these flavours got bolder and incorporated ingredients not typically seen in regular Chinese menus. The recipe for Chicken or Shrimp Pakoras likely evolved over time and is a wonderful blend of the two cultures. Although the population in India is predominantly vegetarian, there are plenty of people that love their meat, chicken and fish to enjoy these delights!
I use boneless Chicken boneless thigh in this recipe and coat it in a wonderful batter before deep frying it till crunchy. You can use Chicken breast if you prefer. Bear in mind that thigh meat, although more succulent, does take a bit longer to cook.