Ingredients: For the Crema sour cream or creme fraiche (Greek yogurt also works nicely) garam masala, to taste 1/2 teaspoon fennel seeds, toasted and ground 1/2...
Ingredients: For the Cake : Makes 2 nos 9″ cakes : 3 cups all-purpose flour 2 tbsp corn starch 3 teaspoons baking powder 1/2 cup fine coconut flakes, sweetened...
Ingredients: 250 g of unsalted butter 1 and 3/4 cups of plain flour 1 and 1/2 cups of self-raising flour 1 and 1/2 cups of desiccated coconut 3/4 of a cup of...
Ingredients: 1 medium sized sweet potato 1/4 cup dried coconut or fresh coconut grated very fine 3/4 - 1 cup whole wheat flour 1 cardamom grounded / 1/2 tsp...
Coconut milk in my food! I love it. Coconut milk and chili in my cookery! I like it. Coconut milk, chili and stingray in my meal! You eat it! But, wait a minute. Of course, I?m just kidding with the stingray. It is an astonishing animal so it is very like
The whole of last week the weather has been dull and boring thanks to the rains which made their appearance during an otherwise chilly January. This made me miss the monsoons of Mangalore/Mumbai all the more. Well, I don't miss monsoons in Mumbai as the
The gorgeous Sri Lankan coconut above is called King Coconut or ?Thambili? in the local language (Sinhala). This coconut variety is indigenous to the country and a common sight in most Sri Lankan home garden and backyards. While coconut cream or milk is a
This is quite an unusual but exciting ?sinigang? , the generic term that refers to highly varied Filipino stew flavored with any of the many types of natural souring agents such as tamarind, camias or ?calamansi? . The use of young or tender coconut in
?Ginataan?, sometimes spelled ?guinataan?, is the Filipino term for varieties of dishes cooked with coconut milk or ?gata? as it is called in the Filipino language. It literally translates to "cooked with coconut milk". The term is actually generic which
Andhra style Spicy Coconut Chutney(Kobbari Pahadi)(??????? ?????? ) Ingredients: Coconut 1/2 coconut (grate nicely with coconut grater or in mixer grinder) whole red chillies 4 +1 (1 is for seasoning) Black gra
Moong Dal is always Bengali's favorite pick among different type of lentils when it is an special occasion. That is why I prepared Moog Dal in a very special way during Poila Boishakh .. It is actually dry roasted Moog Dal cooked with grated coconut whi
We have been cooking distinct variations of the known and well love Filipino dish ?adobo? lately. Just last week I prepared the ?adobong manok sa dilaw? which is basically a chicken adobo flavored with turmeric instead of soy sauce. Earlier before tha
Among the well-known spicy yet very yummy dishes of the Bicol Region of the Southern Philippines which elicit my appetite are ?Bicol Express? and ?Laing?. The two dishes are both basically vegetable entrees with some pork meat and/or select dried fish or
Why I'm calling this a copycat? See, the other day when scrolling through our local famous coconut tart on the site and found this HERE ! The picture blew me away immediately the minute I saw it. It such an amazing pastry tart. This pastry tart is ori
Egg is my(our) favourite and it has been our life saver during our hectic days. I tried this egg curry long back and have been making it often. I like to try different and new egg recipes and this one fitted my craving perfectly. I've posted this chettin
This satin-textured, delicate flan is so easy to make, if you just go and pick up a box of mix by Goya, (or another brand is fine). Goya is egg-free, as well as dairy-free, and the only trick is caramelizing the sugar. Here is the box you'll want to look
I don?t fancy using store bought masala powders, but this curry is an exception. I started using this particular brand of chicken curry powder, after tasting it in a relative?s place and due to persistent plead from people at home to make the same. Once,