Even novice cooks can prepare an elegant and delicious meal when following my guides for how to cook a turkey, how to cook a ham, and how to brine a turkey. Tips On How To Brine A Turkey It’s crucial that you let the liquid cool so that your raw turkey does not come to an unsafe temperature sitting in warm salt solution. Sometimes when I need to speed up the process, I add a handful of ice cubes to the room temperature brine to cool it off quickly....
Because honestly, I could eat these eggs every single night of the week. I know I say this all the time, but I typically make sweet breakfast for actual breakfast or even more often for lunch. And I save the savory breakfasts for dinner. I don’t why, but it’s just what I do. Whether you make these Huevos Rancheros Scrambled Eggs for breakfast, lunch, or dinner, I promise…they will be good!...
If you’ve never had Korean fried chicken before, you’re missing out! Once you try it, you’ll be hooked. Looking for more Asian fried chicken recipes? Be sure to check out my sesame chicken and Chinese lemon chicken. I first tried Korean fried chicken at a local restaurant, and ever since then I’ve been trying to recreate the flavors at home! Korean fried chicken is unique in that the sauce is the perfect blend of savory, sweet and spicy for a truly addictive end result....
Surprise! Key lime pie bars! I feel like these are maybe a bit unexpected from me? I haven’t done many key lime pie recipes, so these feel very new and exciting to me. They’re also perfect for the spring and summer days ahead. As a kid, the only person I knew who loved key lime pie was my grandpa. He’s always been very into key lime pie, and well, any fruit pie for that matter....
Andhra pickles and pachadi recipes are a league on their own. Every summer during childhood, two months of summer holidays were best spent preparing for the pickles to last us over the next year or anticipating the arrival of pickles that our grandma used to bulk prepare and send us all the way from Vijayawada (my hometown). In our household, it is a must to make both Avakaya and Magaya pachadi (both mango-based) along with Gongura (sorrel leaves) and Chinthakaya (tender tamarind pods)....
My next mango recipe in the mango series for the summer is the utterly creamy and delicious Mango Kulfi recipe. Couple of years back when I tried my Mango Popsicle, I so badly wanted to try out mango kulfi too but couldn’t do so before the mango season ended. Last year, I almost forgot about it and had only made Mango Sorbet. To amend all that my sweet dad got me special Kulfi moulds and I knew I had to put them to use this mango season – paving way for Creamy Mango Kulfi made at home....
I use mango rasmalai flavor in my recipe, however you can easily swap with classic rasmalai flavors (see my notes at the end) to put together this delicious treat for those who enjoy the combination of indian and western dessert flavors. I love cakes infused with indian flavors, particularly those that are luxuriously soaked in aromatic milk concoctions. My masala chai tres leches cake and mango tres leches cake are absolute crowd-pleasers at diwali party....
Here I am, most probably sharing the last recipe on Mango, this summer. Mangoes are hardly seen in the markets these days and the ones available are not so good. When we were en-route to Bangalore from Chennai last weekend, we saw a good number of mango sellers on the highway. Tempted by the large piles of mangoes, we stopped at a so-called shop and nearly dropped our jaws hearing the prices....
I find it challenging to come up with good Passover dessert recipes every year. I often serve treats such as rocky road fudge, flourless chocolate chip cookies, chocolate fruit dip and this decadent matzo crack. Matzo crack is a must have for any Passover holiday table. It’s the perfect combination of flavors and textures, and is a great sweet finish to any meal. Matzo Crack Ingredients To make this recipe, you will need matzo, salted butter, brown sugar, semisweet chocolate chips, and your choice of topping such as sea salt, chopped pecans or melted white chocolate to swirl into the semisweet chocolate....
As far as appetizers go, I tend to sway toward a warm cheesy recipe or my staple cheese board. If you look through our recipe archives you’ll see that I’ve shared very few dips. Some of you may remember a Mexican Street Corn Dip that I shared last summer. It’s one of the only dips I’ve made over and over. Everyone loves it. Since corn is not in season, I started making the dip with charred, fire-roasted jalapeños and poblano peppers....
One of the healthiest and easily available millets is Ragi or the finger millet. Growing up, I used to have a glass of Ragi porridge every morning – helped me keep those hunger pangs away while doing the early morning study routine. Since I loved this Ragi Kanji (porridge), amma always had this powder prepared and stocked in her pantry. It is just not Ragi but a lot of millets and grains go into making this Satthu Maavu - health mix which is used for making this porridge....
I am posting Vinakaya Chavithi/Ganesh Chathurdhi special recipes from the beginning of this week. If you have not checked my Sojjapalu Recipe from yesterday, pls check it right away! 🙂 The next recipe in line is a very popular Vinakaya Chathurdhi recipe – Sundal. The elephant God of India likes varieties of Sundal and today I am posting a very basic Mookadalai/Black Chickpeas/Kala Chana Sundal or Stir-fry. Variety of Kozhukattais are prepared for the festival and Sundal is one of the essentials....
Also known as lasooni palak moong dal khichdi, this north indian style recipe is gluten- free. I make it without onions and tomatoes. I slow cook mine on stove, however you can easily use Instant pot or pressure cooker (instructions included). As per Ayurveda, Khichdi or Khitchari is a gut healing, restorative meal that helps in balancing the doshas (shortcomings)in the gut.From north to south, there are hundreds of khichdi recipe across India and like most classic dishes, the recipes and methods differ from home to home and cook to cook....
Summer means a lot of things to lot of us. From the crisp bright day to hot humid wind to vacations to holidays to summer delicacies – the list is endless. It is impossible to imagine summer without mangoes and ever since I started jotting down recipes on this blog, I have made it a point to try as many mango recipes as possible. But today, for a change I have decided to talk about another gorgeous summer delicacy – Ice Apple....
I know we’ve only just entered into August but I feel like everyone is already talking about back-to-school and the fall season. I’ve even seen products for Halloween decor popping up! To me, we still have all of August as summer – summer, not fall! No Halloween talk until at least September, you know? People start earlier and earlier every year. Sorry, I’m just not there yet. But I do understand that many of you are needing to get into that mindset of kids heading back to school....
One Skillet Louisiana Style Chicken and Rice with Herb Butter. Quick, easy, colorful, and delicious! Pan-seared chicken with cajun seasoning and lemon butter. All cooked together with rice pilaf and peppers for an all-in-one dinner. Take that extra step and serve with a drizzle of delicious herby garlic butter. A dinner that everyone at the table will love. I’ve always loved a skillet dinner, but when the days get really busy, that’s when I really count on skillet recipes....
Pallopalayam Soya Chunks Fry is a simple, quick and easy side dish made with meal maker/soya chunks. Soya chunks are quite versatile and much loved in my kitchen. I add them to the gravies, biryani or make side dishes too. Soya chunks or meal maker on its own does not carry much flavor or taste and many people dislike it because of this too. In this Pallipalayam style soya chunks roast recipe, we use some basic kitchen staples to make it super flavorful and delicious....
Only not spring break as an adult (what?? How did that happen?? I still feel sixteen most of the time), but spring break as a kid. See, for me spring break does not really exist anymore. Which totally sucks, but I do have my memories. The best memories actually. I lived for spring break when I was a kid. Every year up until eighth grade when my family moved to Colorado we would always, always go visit my grandparents for Easter in Florida....
Fruit Mixer or Fruit Mixture is a popular street food in Tamilnadu and it can be found in every juice shop. It is the best summer drink and the taste of this mixed fruit juice differs as we move from one region to another within Tamilnadu. Pazharasam Pazham means fruit in Tamil and Rasam means Juice. In short Pazharasam can be transliterated to Fruit Juice. It is far from any mixed fruit juices that we get packaged....
Pesara Punugulu is Andhra special snack recipe made with whole green moong dal. It is a popular street food recipe, available all through the evening into the night in small food joints across Andhra. It is served hot in a small vistaraku/dried sal leaves used as serving plates straight off the stove, with a runny peanut coconut chutney. At times, pesara punugulu are also topped off with finely chopped onions & green chillies....
