Ashoka halwa, also known as moong dal halwa or asoka halwa, is a popular South Indian sweet made with moong dal, wheat flour, sugar and ghee. This Ashoka halwa is one of the popular halwa recipes served for special occasions like Diwali and weddings. Ashoka Halwa Recipe I wanted to make this ashoka halwa for...
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Chocolate burfi is an easy homemade sweet that comes together in just a few minutes. It is made with milk powder, cocoa powder, ghee, milk and sugar. This chocolate burfi is perfect for Diwali, sharing with family and friends or packing into homemade sweet boxes. Learn how to make this quick burfi with step-by-step pictures. ...
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This Soy Sauce Chicken is an easy, stir-fry recipe that you absolutely need to try! Eat it with fried rice or hakka noodles for a delicious and comforting weeknight meal.
I recently tried this Soy Sauce Chicken at an Asian restaurant and loved it so much that I knew I had to recreate it at home. Like most Indo-Chinese recipes, it’s quick and easy and calls for just a few Asian pantry staples.
I love eating this with fried rice or noodles, especially after a tiring day at work. It’s filling, comes together in no time, and is the best way to eat a home-cooked meal without spending too much time in the kitchen. It’s easy, comforting, and the savory, umami flavors lift my spirits up after a long workday.
Chicken: Boneless chicken breast, cut in strips. You can boneless thigh pieces if that’s what you like or have at home
Soy sauce: Light and dark soy sauce used at various stages of the cooking process. Light soy sauce adds umami and dark soy sauce adds umami, savoriness and color
Spices: Pepper powder and green chilli for a kick of heat
Sauces: Light and dark soy sauce, rice vinegar, oyster sauce, and honey for flavor and color
Veggies: Onion petals and green capsicum
Baking Soda: Makes the chicken batter light and fluffy
Corn Flour: Helps the marinade stick to the chicken and makes each piece crispy
Sesame oil: Used in the sauce to give it that authentic Asian flavor. You can use a neutral-flavored oil if that’s all you have available
Coriander leaves: Finely chopped and used as garnish for an earthy fresh flavor
Yes! Boneless chicken thighs work well and are juicier. Cut them into strips of a similar size and adjust the cooking time as needed.
Yes! Broccoli, carrots, mushrooms, baby corn and snow peas are all great additions. Cut them into similar-sized pieces so they cook evenly.
Chicken breasts cook quickly, so avoid overcooking them. Cut the strips evenly and cook on medium-high to high heat until just cooked through.
This soy sauce chicken stir fry is one of those easy, flavour-packed recipes that comes together quickly with simple ingredients. The tender chicken, crunchy vegetables and savoury soy-based sauce make it perfect for busy weeknight dinners. Serve it with rice or noodles, and you’ve got a delicious homemade meal ready in no time!
This article was researched and written by Urvi Dalal.
The post Soy Sauce Chicken appeared first on My Food Story.
These simple vegan avocado parathas are made with wholemeal wheat flour, a little chickpea flour and a few everyday spices from my spice box. Read More ...
The post Vegan Avocado Parathas – Soft Indian Flatbreads first appeared on Give Me Some Spice!.
Luscious saffron, cardamom & pistachio cream layered over an almond crust! These gluten-free Kesar Pista bars secretly pack 7g protein. Perfect for Diwali or any other holiday meal! (soy-free, dairy-free, vegan)
Kesar means saffron, and pista means pistachio. These saffron pistachio bars are just so delicious. I just wasn’t ready for how decadent and luxurious they were going to turn out! They’re kind of like creamy lemon bars, but with nutty pistachio and floral saffron flavors in them.
The saffron-pistachio combination is very popular in Indian desserts and also desserts from many other cuisines. These two flavors just work so amazingly well together, especially raw, fresh pistachios and floral saffron.
I’m using that today to make a fusion Indian dessert based on kesar burfi, kesar pista ladoo, or pedas, but I made them into these bars. We make this almond flour crust with some cardamom and then make the cream topping with cashews, coconut milk, saffron, and a little pistachio, and then top it with generous amounts of chopped pistachio. It all sets up and it becomes just amazing!
If you don’t have saffron, you can skip that flavor, and add extra cardamom, add a pinch of turmeric for color, and an extra splash of vanilla. That flavor profile pairs really well with the pistachios, as well.
Continue reading: Kesar Pista Bars (Saffron Pistachio Cream Bars)
The post Kesar Pista Bars (Saffron Pistachio Cream Bars) appeared first on Vegan Richa.
Kaju apple also known as kaju katli apple is a cute little dessert which is a twist to the traditional kaju katli. This sweet is made with cashews and sugar, then shaped into little apples to make them look pretty. These kaju apples are easy to make at home with just a few ingredients, specially...
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These mini mushroom tarts need to be on your menu when you’re hosting a party and want something that looks fancy but won’t stress you out. This recipe uses readymade shells and a quick homemade creamy filling to have the dish ready in only 30 mins!
I recently made these mini mushroom tarts for a friend’s baby shower and they were such a hit that I am now going to make them for every party I host this festive season! 😛 The filling is creamy, garlicky, and cheesy, and it tastes so good with that crunchy tart shell. The contrast between the warm mushroom filling and the crispy shell is what makes every bite so good, and they look delectable on every table.
The filling takes about 20 minutes on the stove, and from there you just spoon it into the shells and serve. If you’ve been making our Dominos style garlic breadsticks or chilli cheese garlic bread for parties, these tarts will be the perfect add on to the spread. They’re great as a pass-around appetiser or set out on a platter for people to help themselves.
A mushroom tart is a savoury pastry shell filled with a cooked mushroom mixture. In this recipe, the filling is a creamy, cheesy blend of mushrooms, garlic, celery, cream cheese, and Italian seasoning, spooned into small readymade tart shells. They’re typically served as a starter or party snack.
A pastry is a broad term for any baked item made from dough, like croissants, puff pastry, or pie crust. A tart is a specific type of pastry with a firm, usually crumbly shell and an open top with no lid. Unlike a pie, which has deeper sides and often a top crust, a tart is shallow with straight edges and the filling is always visible.
Absolutely. If you have a favourite shortcrust pastry recipe, blind bake the shells first and then fill them with the mushroom mixture. Readymade shells are recommended purely for convenience, but homemade will taste even better.
You can cut puff pastry into small circles, bake them in a muffin tray until golden, press down the centres to create a well, and fill with the mushroom mixture. The texture will be flakier and lighter than a tart shell but equally delicious.
These mini creamy mushroom tarts work as a party starter or as part of a bigger spread:
With the festive season in full swing, you should have this mushroom tart recipe you in your back pocket. They’re quick, reliable, and always a hit. Share your tarts with me on Instagram @my_foodstory when you make them.
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October is National Apple Month—not to mention, prime picking and eating time for some of America’s best apples. What better occasion to celebrate the contributions this storied fruit has made to American barbecue?
Apples possess a natural affinity for pork, which probably gained the fruit admission to the barbecue world in the first place. But don’t stop there. Apple juice, apple sauce, and cider vinegar are essential ingredients in regional American barbecue sauce. Apple wood is the fuel some of the most decorated competition pitmasters swear by. Then there are grilled apples, smoked apples, and “baked” apples hot from the smoker.
Given the apple’s deep roots in American food culture, you may be surprised to learn that the fruit originated in Central Asia. The early colonists brought the apple to the New World along with the honeybees needed to pollinate the trees. Thousands of apple varieties have been grown in the U.S., though only a fraction are grown commercially.
So how else should you use apples and apple-based products to take your barbecue to the next level?
So what’s the difference between apple cider and apple juice? In the U.S., sweet cider is generally unfiltered, while apple juice is filtered for clarity. Either may be pasteurized. I prefer cider—especially freshly pressed at a farm stand. The aroma and flavor will vary depending on the season and which apples are used.
Put the fruit itself on the menu with these recipes for a grilled side dish, savory stuffed apples, and a skillet dessert.
Thick slices of Granny Smith apples get a glaze of cider, honey, lemon juice, and butter before and during grilling. Direct high heat browns the slices while leaving them firm enough to hold their shape. Serve them alongside grilled pork chops.
Get the Apple “Steaks” Recipe »
Pork sausage, onion, celery, and sage fill these apples, with a little maple syrup spooned over the stuffing. Smoke-roast them over indirect heat until the apples soften. They’re a savory side dish you can assemble several hours ahead and refrigerate until grilling time.
Get the Sausage-and-Sage Stuffed Apples Recipe »
Apples, lemon, and cinnamon go into a cast-iron skillet beneath a topping of butter, granola, flour, and brown sugar. Smoke-roast over indirect heat until the filling bubbles and the topping browns. Let it cool for a few minutes before serving—with ice cream, if you like.
Get the Smoke-Roasted Apple Crisp Recipe »
Next time you’re picking up apples, grab a few extra for the grill. Serve them alongside pork, stuff them with sausage, or save them for dessert. And if there’s cider in the fridge, you’ve got the start of a baste for whatever’s smoking.
Plan your next cook with our full recipe collection—weeknight grills, weekend projects, and special-occasion feasts.
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The post An Ode to Apples: Grilled, Stuffed, and Smoked appeared first on Barbecuebible.com.
Sesame chikki, also known as Ellu mittai or Til chikki, is a traditional Indian sweet made with sesame seeds and jaggery. It is a crunchy sweet to try during festivals like Diwali, Makar Sankranti and Lohri. Learn how to make this chikki at home with step-by-step pictures. Sesame Chikki Recipe I have been waiting to...
The post Sesame Chikki Recipe (Til Chikki Recipe) appeared first on Yummy Tummy.
This Southern skillet cornbread comes out of the oven with crisp, golden edges and a soft, moist center. It’s mostly savory with just a hint of sweetness, and the buttermilk keeps every bite tender. It’s the cornbread I make most often at our place, usually while something is resting on the smoker. The secret is […]
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Cashew Murukku is a rich and tasty snack made by adding cashew paste into the normal murukku dough. It comes out crisp and crunchy with nutty flavour from cashews. The taste is little different from regular murukku because of the mild sweetness and special flavour that cashew gives.
This murukku is a good choice to make for festival times or even just for evening snack time. It does not take too much time and comes out tasty and flavourful. The cashew in the dough gives a richer taste and makes it stand out from other usual snacks we make at home.
[feast_advanced_jump_to]Cashew Murukku is a South Indian deep-fried snack with little twist from the normal version. 'Munthiri' in tamil means cashews so it is called munthiri murukku. Usually murukku is made with rice flour and simple spices, but here soaked cashews are grind to a paste and mixed with the flour.
It gives a nice buttery and nutty flavour which makes the murukku tastes rich. The cashew flavour always makes it feel rich and special. The cashew paste blends with rice flour very well and adds a natural sweetness. This makes it suitable for kids also as it is not very spicy.
You can try small variations like adding cumin seeds or even a pinch of chilli powder if you prefer spicier version. The shape can be made using thenkuzhal press or even star or flower press depending what you like. You can also make uthiri murukku (broken style) or swirled whole murukku. Both ways it tastes nice.
I usually make this murukku in small batch during weekends. Sometimes I pair it with tea in evening, and it always feels like a treat. It is also nice to prepare during festivals like Diwali to share with family and friends.
1.To a bowl add 20 cashews, add ¼ cup hot water to it. Soak for 30 minutes.
2.After 30 minutes grind it to a fine paste and set aside.
3.To a mixing bowl add 1 cup rice flour, salt to taste and 1 tablespoon butter.
4.Mix this well first for butter to be evenly distributed.
5.Now add 1 teaspoon sesame seeds, ¼ teaspoon hing and prepared cashew paste.
6.Mix it well.
7.Add water little by little and mix well.
8.Gather to form a soft dough.
9.Form cylinders like this so that fitting into murukku press will be easy.
10.Fit the mould into the murukku press, I used star shape. Grease murukku press with oil.
11.Fill in with dough.
12.Press to check.
10.Grease 2-3 ladles and keep it ready. Press on it in concentric circles. Tuck in loose ends so that it doesn't open while frying. I made small murukkus. Pressing in ladles helps to flip in hot oil easily.
11.You can press in butter paper or cloth too. Just slide in using a ladle to remove.
12.Heat oil. Pinch a tiny pinch of dough and add it. If it rises immediately then oil is heated well. Now add 4-5 murukkus at a time.
13.When bubbles and 'shh' sound stops and murukku turns golden drain and remove.
14.Repeat to finish.
Cashew murukku is ready!
Serve this as evening snack along with evening drink or as a side snack for lunch during festivals. It goes well as a snack just by itself also. Once it cools completely, store in clean airtight box. It stays good for about a week and remains crisp.
Yes, you can skip but then it becomes regular murukku. Cashews give rich and nutty taste.
Yes, you can add some cumin seeds or ajwain to the dough for a variation.
I usually use star or flower mould, you can use thenkuzhal mould too.
Better to make fresh, but if making large batch keep dough covered to avoid drying.
Yes, it is mild and not spicy, kids will enjoy the nutty taste.
If you have any more questions about this Cashew Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Cashew Murukku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Cashew Murukku Recipe (Mundhiri Murukku) appeared first on Sharmis Passions.
Learn how to make roasted cashews, salted kaju and masala kaju at home in a pan. Three easy ways to enjoy crunchy, nutty cashews as a snack.
Cashew halwa is a popular Indian sweet made with cashews, milk, sugar, ghee and saffron. It has a rich taste, flavour and melt-in-mouth texture much like badam halwa. This cashew halwa is also a great choice for Diwali when you want to make something rich and delicious at home to share with your friends and...
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Looking for an appetizer that’s as pretty as it is delicious? This Paneer Beetroot Toast has got you covered!
When you’re planning your party spread, you need an appetizer that’s as eye-catching as it is tasty. That’s where this Paneer Beetroot Toast comes in. It’s a snack that’s both fun to eat and make! This is a savory version of our popular rasmalai toast recipe. With its creamy beetroot-paneer spread, crunchy toasted bread, and a sprinkle of fresh herbs and feta, this recipe is a flavor-packed masterpiece.
It’s tangy, garlicky, and perfectly balanced, making it the ideal bite for any gathering. Whether it’s a New Year’s celebration or a laid-back weekend get-together, these toasts are your go-to for all your entertaining needs.
Here’s why this Beetroot Toast deserves a spot on your party menu:
Beetroot: Boiled or steamed until tender. Responsible for that vibrant color and a lovely earthy flavor
Paneer: To add creaminess and body the topping. I have used homemade malai paneer, but you can use high-protein paneer if you like
Hung Curd: Adds richness, creaminess, and a slight tang. I wouldn’t recommend replacing it with Greek yogurt or dahi as the mixture won’t come out as thick as needed
Garlic: Grated, for flavor and aroma
Lemon zest: Adds a beautiful lemon-y flavor and aroma
Bread: Golden-toasted bread cut in triangles. I have used regular white bread, but you can use brown, multigrain, sourdough, or whatever type you prefer
A sturdy bread like multigrain, sourdough, or even baguette slices works best. Avoid soft, fluffy bread like brioche as it might not hold up well under the spread.
Yes! Prepare the beetroot spread and refrigerate it for up to 2 days. Toast the bread and assemble the toasts just before serving for the best texture.
If you have leftover spread, store it in an airtight container in the fridge for up to 2 days. Assembled toasts are best enjoyed fresh, but you can refrigerate them briefly in a single layer if needed.
Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Healthy and delicious? Yes, please!
This Beetroot Toast is a showstopper! Perfect for holiday parties, New Year’s celebrations, or even a fancy brunch, it combines bright flavors, a stunning appearance, and irresistible creaminess. Serve it up, watch it disappear, and let your guests rave about your appetizer game.
Try it and tag me on IG @my_foodstory. I’d love to see your creations!
This article was researched and written by Harita Odedra.
The post Paneer Beetroot Toast appeared first on My Food Story.
For this curry, I used the mangoes readily available at Tesco for this simple mango curry. They are usually sweet and juicy, so there is no need to add any sugar or jaggery. A teaspoon Read More ...
The post Simple Sweet Mango Curry (No Garlic, No Tomato) first appeared on Give Me Some Spice!.
Authentic Traditional Halwai Style Kalakand Recipe, also known as paneer burfi or barfi. This paneer sweet is so popular in Rajasthan and is made with milk, khoya, sugar. This grainy milky kalakand is a labour intensive sweet which is made purely with milk and is worth the effort. Kalakand Sweet Recipe (Halwai Style) I originally...
The post Kalakand Sweet Recipe (Halwai Style) appeared first on Yummy Tummy.
Kalakand Sweet Recipe is a popular sweet originated in Alwar, Rajasthan. This sweet is made purely with milk and milk based ingredients. Making halwai style traditional kalakand requires time and patience, but this version which I have shared here is instant and can be made in less than 20 minutes and just 6 ingredients used...
The post Instant Kalakand Recipe appeared first on Yummy Tummy.
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