Most viewed - page 400

My husband and I love chicken lettuce wraps from Pei Wei and PF Changs. We usually opt for Pei Wei because they are much cheaper. I've been wanting to try making them at home for a long time, so when I came across this recipe from Our Best Bites , I ga

Ingredients: Keera/Cucumber - 1(cut into cubes) Groundnuts - 2 tablespoons Jeera - 1 tablespoon Coriander seeds - 1 tablespoons Green Chillies - 3 Salt - 1 teaspoon Turmeric Powder - 1/4 teaspoon Tamarind Pulp - 1 teaspoon Sugar - 1/2 t

Here is a delicious restaurant style egg curry which is the best to go with appams. Appam and mutta curry (Egg curry) is one of Kerala?s signature breakfast combinations. I absolutely loved it, and no other egg curry can beat this one on its taste. This c

As you might have already noticed here , messy and clumsy but delicious maki sushi are my speciality. They are cheap, quick, healthy and if I don t put too much rice, they are also very light. They offer an endless list of combinations, not necessari

I am not a big Chapathi lover, where us i like to take the phulka from restaurant , I am yet to get a perfect phulka's every day i keep practicing to get a fluffy phulka, some times i get , not every time. Also i am more keen when it comes side dish for p

Ingredients Basmati Rice (cooked)-2cups Carrot (finely chopped)-1/4cup Beans (finely chopped)-1/4cup Garlic cloves (chopped)-2 Soy sauce-1/2tsp Maggi seasoning/ Vegetable Bouillon Cube-1( Optional) Pepper and Salt to taste

Today I am sharing the recipe of Tuna peera pattichathu / Tuna in grated coconut mix. Usually my mom used to prepare this by using netholi / anchovies, which is a very small fish. Serves ~ 3 adults Ingredients Canned Tuna in water ~

I get the same reaction when I wax philosophically about the virtues of Capretto or baby goat; namely, that's gross! I often explain how, as far as I can remember, eating baby goat was a staple of our Italian American Easter and Christmas dinners. Nonna

The Philippine cuisine, in my opinion, is now an amalgamation of various international cuisines that were either introduced by early colonizers, liberators, traders and merchants, developed in response to the demand generated by tourism and international

My colleague asked me, why is my post so outdated now? I replied her that I haven't been baking lately. Actually it's only half true. I did bake...except that it was a repetitive bake that didn't warrant much attention. Lately, I've been so comfortable of

Paan is an ethic Indian chew usually served at the end of a meal and in ceremonies such as weddings , receptions and religious festivals, Betel leaves or paan , as they are popularly known. , can be bought in nearly every street corner of India. They

I'm not sure how I came across this recipe but I think I found it on a blog via Tastespotting. But anyway, it sounded too interesting to pass up. The article below tells how this recipe came to be. http://www.dallasnews.com/lifestyles/headlines/2010

As the name itself suggests, Milk puri or paala puri is a simple dessert made with puri and milk. Soft puris are soaked in flavored sweet milk and they tastes awesome. Give this a try, you will surely love it. INGREDIENTS Soft puris- made with

Atsarang Papaya ( Filipino Pickled Green Papaya ) is a famous appetizer in the Philippines. Though there are many variations of atsara (which refers to anything pickled) , green papaya version is the most popular to Filipinos. It's because papaya tr

If a diner is the last place you'd expect to find healthy, much less vegan, food, then you will be pleasantly surprised by the Silver Diner if you are fortunate enough to have one near you or encounter one on your travels. Oh, to be sure, their menu is l

Let?s have a history lesson. I was always a good student. I was one of those kids that did well in almost every subject (notice I said almost?numbers still elude me). But numbers aside, history was/is particularly delicious to me. Cooking has an

This is an excellent side dish best served along with rice dal and rasam if you do not like kohlrabi you can use brinjal or potato using the same masala paste even meats like chicken and mutton can be added...:) Recipe Video... Ingredien

I first learnt about this wicked cholesterol inducing crab fat paste from Amy Ma's guest post at Chubby Hubby's blog. I first tasted it on my first visit to Manila, Philippinnes this January at Chef Laudico Bistro Filipino . I then bought it at a sup

Yet, another vegan sushi party! This is my 3rd post about vegan sushi. You can tell that I love vegan sushi and like to have a sushi party. It's a lot of fun to let your guests roll their own sushi and choose the filling they want to put in it. I don't ha

Breakfast - the most important meal of the day is also my favourite part of day. I fancy good breakfasts and I guess if my day has started off early I don't mind slaving over dishing out a good hearty breakfast. South Indian breakfasts always score above

Health is Wealth. This is what I keep on telling my family but nothing can be done when everyone is fried food lover or to be precise Poori lover. Adding bathua leaves (green leafy winter vegetable) in the poori dough was somewhat helping me in making my

Rose Cookies a traditional sweet delicacy made during Christmas! Rose Cookies are called as Rose De Coque in Portuguese and Goa, called as achu Murukku in Southern Region of India and called as Rosette Cookies in Scandinavia. Now it s famous as Anglo I

There , I have have done it again! I have cooked so much of the dal makhani that I don't know what to do with it. Most often this is a case with dishes that many of you will associate with. Few of us will toss it off into the dustbin and some of us might

I suppose using milk for the custard paste. However since I have run out of milk I replace with milk powder. It works well too. I like the bright green colour and the swirl effect filling of the bread. Ingredients: ~Water Roux/ Custard pas