Last posted recipes - page 412

Ingredients: * 1 cup Split mustard seeds , * 250 gms Green thick chilies ( Jalapeno pepper ), * 1 tbsp Split fenugreek seeds, * 1 tsp Turmeric powder , * 2 tbsp Oil, * 3 tbsp Lemon juice or 2 tbsp Vinegar, * 1 tsp Asafoetida powder,

Ingredients: - All purpose Flour - 1 1/2 cup Oil - 1 cup Carrot (peeled and grated) - 1 cup Baking soda - 1 tbsp Baking powder - 1 tbsp Vanilla Extract - 1 tbsp Condensed milk - 1 cup Cinnamon powder - 1 tbsp Almonds and Raisins optional Fo

If you haven t seen the Italy issue of Bon Appetit, leave now and go out and buy it. It is an issue you will want to keep for reference and it has so many great recipes. I ve already become addicted to the basic tomato sauce that is on the cover. But th

The cricket fever is on full high everywhere I turn. All the statuses on facebook are only concerning cricket and about the men in blue. So finally the finals are here and India is in it! yaaaayyy!! Since here it started early morning, everyone must be

Zucchini is a very versatile vegetable. It can be used in many international dishes, but just like that can also be transformed into many Indian dishes. I make curries in the same way I make beerakaya (ridge gourd) and here used it in place of anapakaya (

You might wonder what is Muscovado? Well in simple word it is an unrefined dark brown sugar. This sugar also known as Turbinado, Moscovado, or Demerara sugar. If you want to find more do log in this link . Brown sugar examples: Muscovad

This recipe was inspired by The batter baker, condensed milk pound cake . I'm not naming this recipe with ?butter? neither ?pound? cake as I?m not using any butter neither equal proportions of ingredients (The name 'pound' was given to this cake

I'm using ovenight sponge dough for this recipe. I find that the result is better than normal mixing method. This time I reduce the sponge dough amount from 3 cups flour to 1/2 cup (60g) flour. (Do refer to my last post Smilling char siew pau for st

This is the easiest method of making Mah Lai Koh that I know. The result is very good. As you seen with the simple mixing methods able to produce tasty Mah Lai Koh with very soft, fluffy texture! Inspired by Agnes Chang Mah Lai Koh (Steame

This sponge cake is modified version of my early banana sponge cake . This time I omit the banana and replace with cream cheese. It turns out very good! Just like banana sponge cake, soft and fluffy. Ingredients: (A) 75g light brown suga

This method is inspired by pau making in ??? 3 ??? ? cookbook. I?m using plain flour instead of bread flour for the sponge dough. The result is great too. The green colour is not really obvious in the loaf. I should add little bit more essenc

Since I have some mango juice in the fridge I try on making this mango chiffon cake. The flavour is not so obvious and will be better if I add in mango flesh as well. Well is pretty hard to get fresh mango as now is not the season. Anyway I still like thi

I adapted this recipe from ?? ?? 100 types bread cookbook. I added some curry powder and turn into savoury buns. The reason was I like to use spiced shrimp from My Little Space as filling. They taste great together. Adapted and modified f

Hello followers of Goddess of Baking! This is Lauren one of Merlot?s friends and a fellow baker. Today I am a guest Blogger for Goddess of Baking! Today we were hanging out and were thinking that we wanted to make some spring/Easter cookies for t

Oh my goodness, words cannot describe how amazing these cupcakes are. I must give credit where credit is due and thank Monique from Yes, Divas Can Cook for this amazing recipe. You know it's bad for you when you have to take a moment of silence to tha

I love cookbooks. Have I mentioned this before? (*wink*) And I love my mom. Were it not for her, I would undoubtedly be a different person without a love for cooking, gardening, decorating, sewing, and generally creat

If you are following my posts, for sure you knew about my attempts on banana cakes. Some cakes texture didn't turn out well as what I expected, mainly I'm too wild in changing the original recipes or could it be the method used :) When I saw Joelyn????

I love eating dosa with filling (cauliflower,carrot,onion,potato,mushroom) more than dosa with chutney/sambar. these varities of dosa are popular in souther India...Almost in all vegetarian hotels they serve for both breakfast n dinner.Mushroom roast is m

This is a combination of Indian spices/masala with chinese sauces.This is really a amazing combination...i use to make this type of fried rices often with any available vegetables..this time i have more capsicum n a bunch of spinach in my fridge,so tried

I made this crispy pakoras long back and now its here to post.These are supery crispy pakoras...perfect for party starters and tea time munch,particularly for rainy n breezy evening..wow...you won't stop asking for one more... :) As i am not feeling well

Pineapple Peach Kesari bath is noting but a normal rava kesari with pineapple and peaches.I used fresh riped fruits.Very sweet and delicious kesari with kids favorite fruits.Sanju kutti likes this very much and even my Hubby also appreciated me :) .So eas

I love stuffing dosa more...like my cauliflower roast, Paneer Potato masal roast n mushroom roast heres another special dosa variety...Tomato roast/Thakkali Roast.My cousin sister use to make this tomato dosa, but i forgot her recipe n

Usually i use to make curry and poriyal only with ridge gourd, for the first time i tried something new and it was really yummy.Recipe source..my Mom,yes few days back when i was talking with her she said that she made some masala rice with ridge guord,br

Me and Beebz excitedly and tearfully watched the Royal wedding this morning, curled up and cosy on the sofa. I was very much looking forward to the whole event and eagerly awaited the bride and her dress, Its probably because I'm a twenty something year o