FOOD STYLE

This Three Bean Salad is so flavorful. It makes a great side dish or topping, but can also be a healthy protein-packed snack, too. INGREDIENTS 15 oz. cooked kidney beans 15 oz. cooked black beans 15 oz. cooked cannellini beans 1 medium celery rib ½ medium onion 1 small bunch of parsley For the dressing: 3 tbsp. olive oil 1 tbsp. apple cider vinegar or lemon juice ½ tsp. salt ½ tsp. cumin powder 2 garlic cloves, minced a pinch of cayenne INSTRUCTIONS Prep the veggies and beans. Dice the celery, onions, and parsley. Set aside. Thoroughly rinse the three beans and also set aside. Make the dressing. Add the olive oil, vinegar, minced garlic, cumin, salt, and a pinch of cayenne to a small mason jar and shake well until all the ingredients are well incorporated. Make the Salad. Place all three beans into a large bowl. Then, add the chopped celery, onions, and parsley. Pour the dressing on top and mix well until everything is coated in dressing. NOTES HELPFUL TIPS AND TRICK...

Green Beans in Tomato Sauce

Green Beans in Tomato Sauce Simple and delicious, these Green Beans in Tomato Sauce make the perfect side dish. Tender green beans, sweet tomatoes, and fresh garlic give this dish incredible flavor. INGREDIENTS 16 oz. green beans, ends trimmed, cut into 1 ½-inch pieces 2 tbsp. olive oil 12 oz. cherry tomatoes, cut in half 3 garlic cloves, minced ⅓ tsp. sea salt or to taste ¼ tsp. pepper or to taste ⅛ tsp. red pepper flakes or to taste INSTRUCTIONS Bring a medium-sized pot of water to a boil and add a generous amount of salt to it. Throw in the green beans and cook for about 5-10 minutes, depending on how soft you like the beans (I prefer them on the soft side). While the beans are cooking, make the tomato sauce. Heat a large skillet over medium heat and add the oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes. Add the garlic, salt, pepper, and red pepper flakes, and cook for another minute or two. Lastly, add the green bean...

Cod Fish in Tomato Sauce

This super easy and tasty Cod Fish in Tomato Sauce is perfect for pairing with rice, grits, or pasta. Your meal will be ready to serve in about 30 minutes INGREDIENTS For the Cod Fish: 1 ½ lb. cod fish cut into serving pieces 2 tbsp. avocado oil or olive oil ½ tsp. paprika or to taste ½ tsp. salt or to taste For the Sauce: 1 tbsp. avocado oil or olive oil 1 lb. cherry tomatoes, cut into half ¼ cup white wine, such as Sauvignon Blanc or Pinot Grigio 2 large garlic cloves, minced ⅓ cup chopped parsley ¼ tsp. red pepper flakes ½ tsp. salt or to taste ½ tsp. pepper or to taste INSTRUCTIONS Season the fish with salt and paprika on both sides. Heat a large, non-stick skillet over medium heat. Add avocado oil, and when the oil gets hot, add the cod. Fry the fish for about 4-7 minutes per side, depending on how thick it is, flipping once. (The fish should be cooked through.) Using a paper towel and tongs, remove some of the excess oil from the skillet carefully. Set the skil...

Chicken Penne with Sun-Dried Tomato Sauce

Delicious Chickpea Lentil Pasta, tossed with rich sun-dried tomato sauce and grilled chicken, and topped with mozzarella — it makes a nutritious and healthy dinner for the whole family! INGREDIENTS 2 packages Chickapea Penne 1 lb. boneless skinless chicken breast (500 g.) ¼ cup sun-dried tomatoes in olive oil (oil drained) (30 g.) 1 tbsp. olive oil (I use oil from sun-dried tomatoes) (15 g.) ½ cup water (120 ml.) ¼ tsp. red pepper flakes (1.5 g) 1 garlic clove (minced) ½ cup Half & Half (120 ml.) ½ cup Parmesan cheese (65 g.) 1 cup shredded mozzarella (130 g.) Fresh thyme, to garnish INSTRUCTIONS Start by blending the sun-dried tomatoes with water until a smooth puree forms (it should have the consistency of sour cream). Once ready, set aside. Cut the chicken into ½-inch-thick slices and season with salt and pepper on both sides. In a large, nonstick skillet, heat up 1 tbsp. of olive oil from the sun-dried tomato jar and fry the chicken slices for about 3-4 minut...

Chicken Angel Hair Pasta

This Chicken Angel Hair Pasta is a savory delight. Made with chicken, and tomatoes, and smothered in a creamy sauce, this recipe is sure to be a family favorite. INGREDIENTS 8 oz. angel hair pasta For the chicken 1 lb. chicken breast, or bonelles skinless chicken thighs 1 tsp. paprika 1 tsp. garlic powder ½ tsp. sea salt 1 tbsp. olive oil For the sauce 1 tbsp. olive oil 1 tbsp. butter ½ medium onion, finely diced ¼ tsp. red pepper flakes optional, for heat 4 medium garlic cloves, minced 8 oz. tomatoes, diced or canned diced tomatoes ½ cup heavy cream or Half & Half 1 cup grated Parmesan ¼ cup chopped parsley INSTRUCTIONS Cut the chicken into bite-sized pieces and season with paprika, garlic powder, and salt. Bring a large pot of water to a boil and generously season with salt. To a large skillet, add olive oil and fry the chicken over high heat until cooked through (about 4-5 minutes). Remove from the skillet and set aside. To the same skillet, add butter, onion,...

Simple Homemade Granola

This Simple Granola is so easy to make, yet tastes delicious! Add some to your favorite yogurt or just eat it on its own – either way is scrumptious. INGREDIENTS 2 cups extra thick rolled oats ½ cup chopped walnuts 2 tbsp coconut oil 2 tbsp agave syrup ¼ tsp ground cinnamon ⅛ tsp salt INSTRUCTIONS Preheat the oven to 350ºF. Place a layer of parchment paper on a large baking sheet.Add all of the ingredients on top and stir thoroughly. Spread the oats evenly on the parchment paper. Bake the oats for about 8 minutes, stirring once, until they turn golden brown. Let it cool before eating. NOTES HELPFUL TIPS & TRICKS Don’t skimp on the oil. The oil is really important in this recipe because it helps the oats to moisten and adhere to each other a little. It also helps with that beautiful golden brown color you see. I suggest coconut oil because it is a healthier option than many others. Use the right oats. Old fashioned, thick-cut oats are the very best for granola. The...

Chickpea Carrot Salad Sandwich

This delicious and healthy Chickpea Carrot Salad Sandwich is a scrumptious blend of seasoned chickpeas and veggies – and it’s vegan-friendly, too. INGREDIENTS For the Chickpea Salad ½ cup cooked chickpeas ½ medium carrot, shredded ½ small bell pepper, diced 3-4 cherry tomatoes, diced ¼ cup scallion, chopped 1 tbsp. mayo regular or vegan 1 tsp. Dijon mustard salt and pepper to taste For the Sandwich 2 slices wholegrain bread INSTRUCTIONS Using a fork, mash the chickpeas in a small bowl. Then, add the vegetables in. Add the mayo, mustard, salt, and pepper to the chickpeas and vegetables. Mix thoroughly. Toast two slices of bread and spoon some of the chickpea salad onto one slice. Cover with the second slice and serve. NOTES HELPFUL TIPS & TRICKS Make sure to toast the bread. This step is important because untoasted bread is too soft and porous, and will absorb the moisture from the salad. Toasted bread keeps your sandwich from getting soggy and adds a nice crunch ...

Easy Fajita Vegetables

These Easy Fajita Vegetables are so simple to make and taste delicious. Roasted with a mix of flavorful spices, these vegetables are spicy, sweet, and perfectly tasty. INGREDIENTS Seasoning ¼ cup olive oil 1 tsp. garlic powder 1 tsp. onion powder ½ tbsp. paprika ½ tsp. cumin powder ½ tsp. chili powder 1 tsp. salt Vegetables 3 small bell peppers, cut into stripes any color 1 medium onion, cut into half slices 2 medium portobello mushrooms, cut into medium pieces 3 cups broccoli florets INSTRUCTIONS In a small bowl or measuring cup, mix together the olive oil and the spices. Then set it aside. Place the vegetables into a large mixing bowl and pour the spiced olive oil on top of them. Mix everything very well. Line a large baking sheet with parchment paper and evenly spread the vegetables out on it. Roast the Fajita Vegetables at 450°F for about 20 minutes, or until the vegetables have softened and browned. Serve warm. NOTES WHAT TO SERVE IT WITH On rice. I love a bowl ...

Kale Salad with Quinoa

This Kale Salad with Quinoa is nutty and sweet with the most amazing crunchy texture. Packed with fiber and protein, it's a healthy entree or side dish. INGREDIENTS 4 oz. kale ½ tsp. sea salt 1 medium semi-sweet apple, diced 1 cup cooked quinoa (heaping ¼ cup of uncooked) ½ cup toasted walnuts ¼ cup hemp hearts For the Dressing ¼ cup olive oil 2 tbsp. lemon juice 1 tbsp. maple syrup 1 tsp. mustard 1 medium garlic clove, minced ¼ tsp. sea salt ¼ tsp. pepper INSTRUCTIONS Take off the stalks on the kale and discard them. Roll the kale into a bunch and then slice the leaves into strips. Put the kale pieces into a large mixing bowl and add the salt. Now massage it with your hands for a few minutes. Set aside. In a small jar, shake the olive oil, maple syrup, mustard, lemon juice, garlic, salt, and black pepper. This will be your dressing. Now add the sliced apples, toasted walnuts, cooked quinoa, and hemp hearts to the bowl with the kale. Pour the dressing on top and mix ...

Easy Baked Cabbage Steaks

These Easy Baked Cabbage Steaks make a simple and flavorful meal that’s so easy! Healthy and delicious, you can make this as a side dish or your main course using just six ingredients. INGREDIENTS 2 small cabbage heads 3 tbsp. olive oil ½ tsp. sea salt or to taste 2 tsp. paprika or to taste 1 tbsp. garlic powder or to taste ½ tsp. red pepper flakes, optional or to taste INSTRUCTIONS Cut the stems off the heads of the cabbage and then cut each one in half. Thencut them in half again. You should have four flat circles of cabbage from each headthat are about ¾ to 1 inch thick. Place your cabbage steaks on a parchment paper-lined baking and leave a littlebit of room between each one to help with even cooking. Brush the cabbage with olive oil, being sure to coat them thoroughly. Thengenerously sprinkle the salt, garlic powder, and paprika on top. Flip the steaks over and repeat the process, brushing them with oil and sprinklingon the seasonings. Then add a pinch of red pe...

LEMON TIRAMISU |

- August 19, 2023

Heavenly lemon dessert with layers of lemon curd, lemon ladyfingers and lemon mascarpone! INGREDIENTS LEMON CURD: 1 and 1/2 cups - Homemade or store bought LEMON SYRUP: 1 large lemon 2 tablespoons granulated (caster) sugar 1/2 cup water 4 basil leaves (optional) FILLING: 1 and 1/2 cups heavy (thickened) cream 500 g mascarpone 1/3 cup powdered (icing) sugar TO ASSEMBLE: 18 savioardi or ladyfinger cookies Lemon slices, to garnish INSTRUCTIONS LEMON CURD: Make lemon curd following the recipe instructions. Set aside. LEMON SYRUP: Using a sharp knife, cut off the bright yellow part of the lemon. Squeeze out the lemon juice. Set aside. To make lemon syrup, place lemon juice, lemon peel, sugar and water in a saucepan over medium heat. Bring to a gentle simmer. Cook until the syrup is slightly thickened, for about 5-6 minutes. MASCARPONE FILLING: Using an electric hand mixer or stand mixer fitted with a whisk attachment, whip cream on medium-high speed until soft peaks form, about 3-4 minutes....

CHETTINAD FISH FRY

- August 19, 2023

chettinad fish fry recipe Fish marinated with chettinad spices and fried to perfection. Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes INGREDIENTS FOR MARINATION 4 shallots, roughly chopped 4 garlic pods ½ tsp cumin seeds ½ tsp fennel seeds ½ tsp whole black peppercorns ½ tsp ground turmeric 1 ½ tsp ground coriander 2 tsp chilly powder Salt OTHER INGREDIENTS 200g (approx. 5 pieces) fish, cut into medium-sized pieces Oil, for frying Tomato and onion salad to serve (optional) Rice, to serve INSTRUCTIONS Place shallots, garlic, cumin seeds, fennel seeds, black peppercorns, ground turmeric, ground coriander, chilly powder, and salt in the bowl of a small food processor. Process until a paste forms. Add a little amount of water if needed. Place the cleaned fish pieces in a bowl. Rub with the marinade. Marinate for 30 minutes in the refrigerator. Meanwhile, heat oil in a pan over medium-high heat. Place the fish pieces in the pan. Shallow fry until done. Serve with rice and t...

Ghee Rice/Bengali style Veg Fried Rice

Bengali style Veg Fried Rice is a mildly sweet, aromatic version of Fried Rice which is an absolute delight to cook on any special occasion. Ingredients 2 cups- Basmati rice 6- Green cardamom (lightly crushed) Five 1″ pieces- Cinnamon 6- Cloves (lightly crushed) ¼ tsp- Mace powder/Javitri powder 10-12- French beans (cut into halves lengthwise, then cut each half into 1″ pieces) 1- Carrot medium-sized (julienned) 1- Capsicum (julienned) 1- Green onion (roughly chopped) ¼ cup- Peas 1- Cauliflower small 3 tbsp- Raisins 3 tbsp- Cashew nuts (slice the nuts lengthwise) 5 tbsp- Ghee/Clarified butter 4 tbsp- Sugar (adjust according to your taste) Salt to taste Vegetable oil ½ tsp Garam masala powder Instructions Cut cauliflower into small florets. In a pan add water and cauliflower florets, give this a quick boil over high heat. Drain and keep aside. Heat 1 tsp vegetable oil in a frying pan. Fry the florets with a little salt until golden brown in colour, remove and keep aside. Wash the r...

Lemon Rice

This South Indian style rice dish will win your heart with all its clean, refreshing flavours. A simple and easy-to-cook recipe that can be made with leftover rice also. Ingredients Basmati rice- 1 cup Juice of 2 lemons Peanuts- 1/2 cup Bengal gram/ chana dal- 1 tbsp Black mustard seeds- 1/4 tsp Curry leaves- 2 sprigs Whole dry red chili- 2 Turmeric powder- 1/2 tsp Hing/Asafoetida- 1/2 tsp Vegetable oil- 3 tbsp Salt to taste Method Wash the rice well, boil the rice until done. Drain & keep aside uncovered. Heat oil in a kadai (nonstick preferably). Fry the peanuts over medium heat until light brown in color. Remove and keep aside. Now temper with red chili, mustard seeds, hing, bengal gram, and curry leaves. Add rice, salt, and turmeric powder, mix well over low heat. Add lime juice and peanuts, mix well. Check salt and remove from the heat. Serve hot with Pan Fried Baby Potatoes and raita. Or you can pair this rice dish with any non-vegetarian dish. This flavorful rice goes well w...

Masoor Pulao

A Bohra family recipe, this Masoor Pulao is a rich, aromatic one pot meal, where tender Chicken pieces cooked with Black Masoor dal and later layered with fragrant Basmati Rice and slow cooked further using the Dum Pukht method. Ingredients 175g- Whole black masoor dal 1 kg- Chicken (Curry cut pieces) 200g- Curd 4- Onion medium-sized (chopped) 3- Potatoes medium-sized 5- Green chillies (halved) 2 tbsp- Garlic paste 1 ½ tbsp- Ginger paste 1½ tsp- Kashmiri mirch powder ½ tsp- Turmeric powder ½ tsp- Black pepper powder Garam masala powder ¼ tsp- Nutmeg powder 2½ tbsp- Coriander powder Juice of 1 lemon 120 ml/½ cup- Vegetable oil 80 ml / 6 tbsp- Milk Ghee/Clarified butter (melted) Salt to taste ½ tsp- Rose water ½ tsp- Keora water For tempering 2- Dry red chillies (halved) 4- Green cardamoms (lightly crushed) 3- Cinnamon stick 1″ pieces 4- Cloves 3- Bay leaf For Rice 700g- Basmati Rice 8- Green cardamoms (lightly crushed) 1- Star anise 6- Cinnamon stick 1″ pieces 8- Cloves 1½ tb...

Bhuni Khichuri

Bhuni Khichuri is a dryish version of the usual comfort food Khichuri. Addition of certain spices makes it the most desired Monsoon food. Ingredients 1 cup- Gobindobhog Chal (read note) 1 cup- Yellow Moong dal 1/4 tsp- Cumin seeds 1/2 tsp- Turmeric powder 2- Bay leaves 2- Whole dry red chili 1/4 cup- Peas 3- Potatoes (medium sized) 3-4- Green Chillies (slitted) Salt to taste 1/2 tbsp- Ginger paste 3/4 tsp- Garlic paste 1/2 tsp- Cumin powder 1/2 tsp- Coriander powder 2 ½ tbsp- Sugar (adjust as per your taste) 1/4 tsp- Garam masala powder Mustard oil 1 ½ tbsp- Ghee/Clarified butter Instructions Peel the potatoes, and cut into two equal halves horizontally. Wash and keep aside. Take a pan, dry fry the moong dal over medium heat until golden brown in colour. Care should be taken not to burn the dal, stir continuously. Remove from the heat. Wash the dal and keep aside. In a deep bottomed pan put the washed rice, dal, water, salt, potatoes, green chillies, and 1tsp oil. Let the rice and dal ...

Mutton Dum Biryani

Kolkata style Mutton Dum Biryani is a rich, aromatic one-pot meal where mutton and rice cooked in layers by following the Dum method. I’m sharing the best version here how to cook it at home. Ingredients Ingredients for cooking Mutton 700g with bone- Mutton (curry cut) 3- Medium sized onions (thinly sliced) 4-5- Green chilies (halved) Meetha Attar ¼ cup- Mustard oil 1/3 tsp- Garam masala powder For marination 150g- Raw papaya (grated) 1/3 cup- Birista/Crisp fried onions 1 tsp- Kashmiri mirch powder 1 tbsp- Cumin powder 1 tbsp- Coriander powder ½ tsp- Turmeric powder 200g- Yogurt 2 tbsp- Ginger-garlic paste A few drops- Rose water A few drops- Keora water For tempering 2- Dry red chilies (halved) 3- Green cardamom (roughly crushed) 8-9- Whole black peppercorns (roughly crushed) 4-5- Cinnamon stick 1" pieces 2-3- Cloves 2- Bay leaf / Tej pata Ingredients for rice 500g- Basmati rice (wash well and keep aside) 3- Green cardamom (roughly crushed) 2- Bay leaf / Tej pata 1- Star anise Sa...

Nolen Gur Kulfi

Nolen Gur Kulfi Creamy, decadent Nolen Gur Kulfi made without cooking. Just mix in a few basic ingredients and your Kulfi will be ready in no time. Ingredients 400g- Curd/Yogurt 118ml (adjust the sweetness as desired) *read note- Nolen Gur (read note) ¼ cup + more- Pistachio (chopped) ¼ tsp- Cardamom powder Instructions In a bowl, whisk the curd and leave it on a fine mesh strainer for 3-4 hours or tie in a muslin cloth. Keep it refrigerated while the extra water is draining from the curd. Now in a bowl, add the hung curd, nolen gur, cardamom powder, and chopped pistachios. Mix well and transfer the kulfi mixture into kulfi moulds or earthen pots. Sprinkle some chopped pistachios on top. If using earthen pots wrap the top of the pots with pieces of aluminium foil before freezing them. Fridge overnight or until set. Give the Kulfis 5 minutes of standing time before serving, it helps for easy scooping or demoulding. Recipe Notes If Nolen Gur is not available use 113g of Jaggery and ...

Mango White Chocolate Kulfi

Mango White Chocolate Kulfi Easy to do 3 ingredients Mango White Chocolate Kulfi, with all the mango goodness of summer. Creamy and delicious, you'd love to make it. Ingredients 2- Mango (ripe) 125ml- Fresh Cream (I used Amul’s) ½ cup- White Chocolate grated / White Chocolate chips Instructions Peel and cut the mangoes into cubes. In a food processor add the mango cubes and blitz to form a smooth puree, keep aside. In a bowl add the cream and warm it on the stovetop over low heat or microwave until just warm. Add the grated white chocolate to the warm cream, stir with a fork, and leave for 5-6 minutes. The white chocolate will melt within this time. Now stir this mixture again with a fork until smooth, keep aside. If you’re using very sweet mangoes, you can reduce the amount of white chocolate according to your desire for sweetness. Add in the mango puree to the chocolate mixture and mix well. Transfer the Kulfi mixture to the Kulfi moulds, ramekins, clay bowls, anything you’ve an...

Ranga Alur Puli / Fried Sweet Potato Dumplings in Jaggery syrup

Ranga Alur Puli / Fried Sweet Potato Dumplings in Jaggery syrup Ranga Alur Puli Pithe (seasonal homemade Bengali sweets) is made of Sweet Potatoes with a tasty coconut-jaggery filling inside. Soaked in seasonal Date Palm Jaggery syrup, this is typically addictive on every spoonful. Ingredients For Shell 2 medium-sized/300g approx- Sweet Potatoes / Ranga Alu ¼ cup- Rice flour 1/3 cup- All-purpose flour/Maida (read note) For Filling 1 medium-sized- Coconut (grated) Date Palm Jaggery/Patali Gur- Date Palm Jaggery / Patali Gur (Adjust as per your desire for sweetness) ¼ cup- Water For Jaggery syrup 1 cup- Date Palm Jaggery/Patali Gur (read note) 2 cups- Water For Frying Vegetable oil (as required) Instructions Boil the sweet potatoes, peel, mash well and keep aside. For the filling break solid jaggery coarsely into pieces. Now In a Deep frying pan (nonstick preferably) add the jaggery and water, keep stirring over low heat until the jaggery melts completely and a thick mixture forms. Add s...

Phulkopi die Bhetki Mach er Jhol/Barramundi Fish Curry with Cauliflower