Stir Fried Rice
- 2 tablespoons canola oil
- ½ cup diced red, orange, or yellow bell pepper
- ½ cup diced onions
- 1 teaspoon Madras Curry Powder
- 8 more ingredients.....
Andhra Chicken 65
Without Food Coloring
- 1/2 lb diced chicken breast
- 1/4 tsp chili powder
- 1/4 tsp turmeric
- 1/4 tsp crushed garlic
- 10 more ingredients.....
Suji Ke Gulab Jamun
make delicious semolina gulab jamun
- 2.5 cups (600ml) Milk
- 1 tbsp (13g) Sugar
- 2 tbsp (15g) Ghee
- 1 cup (170g) Sooji / Rava / Semolina
- 5 more ingredients.....
Bhindi Masala
Side dish
- Oil for deep frying and shallow frying
- Bhindi/ Ladiesfinger - 200 gms...
- Onion - 2 medium sized, choppe...
- Tomato - 2 medium sized, chopp...
- 5 more ingredients..
Coconut Rice
Main course
- Grated coconut - 1/2 coconut
- Cooked rice - 1 cup (240 ml cup)
- Oil - 1tbsp
- Chopped cashewnuts - 10
- 5 more ingredients.....
Curd Rice
Main course
- Cooked rice - 1 cup (240 ml cup)
- Curd - 1 cup
- Warm milk - 1/2 cup
- Ghee - 2 tbsp
- 5 more ingredients.....
Paruppu Usili
Side dish
- 1 measure Tur Dal
- 1 measure Chana Dal
- Dried Red Chilli 5 (or to taste)
- 1 tsp asafoetida
- 3 more ingredients.....
Tunisian Kaftaji
Kaftaji for summmer
- peppers ( around 15 pieces)
- tomatoes ( arond 4 pieces)
- pumpkin
- potato
- 4 more ingredients.....
Shrimp Pizza
easy way to make you happy
- 250 gr regular flour
- 100 gr fine semolina
- 1 cs salt
- 75 ml olive oil
- 15 more ingredients.....
Steamed Roasted Pork and Yam
CNY 2020
- 10 slice roasted pork
- 10 slice yam or baby taro
- 3 tbsp xo sauce or your choice
- 6 tbsp light soy sauce
- 3 more ingredients.....
Dang Gui Dark Soy Pork Belly
- 6 pork belly /800 ml water
- 6 garlic clove / 1 cinnamon stick
- 2 star anise / 6 Clove / 2 tbsp Of oil
- 8 dried Chili ( optional add on)
- 5 more ingredients.....
Hor Mok Thai Otak Otak Top Curried Fried Shishamo
- 2 rice bowl halibut ( reserve Extra few pieces )
- 4 tbsp curry powder optional ( red curry paste )
- 3 tbsp fish sauce
- 1 tbsp sugar optional ( gula melaka )
- 14 more ingredients.....
