Cooking Egg Frittata cannot get simpler than this. Check it out this episode of Home cooking
Way to enter anybodys heart is through stomach.
Cooking Kadai Paneer cannot get simpler than this. Check it out this episode of Home cooking
Cooking Masala Dosa cannot get simpler than this. Check it out this episode of Home cooking
These home-made marshmallows are so light tasting and easy to make… you'll never buy them at the stare ever again! Ingredients: Icing sugar, for dusting 1 cup water 3 packets (3 tablespoons) unflavoured gelatine 1½ cups sugar 1 cup corn syrup ¼ teaspoon salt 1 tablespoon vanilla extract 2 egg whites Method: Place ½ cup of cold water and the gelatine in the bowl of an electric mixer with a whisk attachment. Let stand for 15 minutes. In a heavy saucepan: combine the remaining water, sugar, corn syrup, salt and vanilla. Cook over medium-low heat, stirring, until sugar has dissolved. Raise the heat to high and cook, without stirring, until a candy thermometer registers 240ºF. Just before this temperature is reached; add egg whites to the gelatine in the electric mixer and whip on high speed until stiff peaks form. Reduce speed to low and slowly pour the hot sugar syrup into the mixing bowl. Increase the speed to high and whip until the mixture has at least doubled becoming thick and fluffy about 12-15 minutes. Prep an 8x8" cake pan with butter, parchment & dust generously with icing sugar. Pour the mixture into the cake pan and spread out evenly using a spatula. Dust the top with confectioners' sugar and let it sit out overnight, uncovered, to dry. Cut into 1½" to 2" squares. Dust with icing sugar to fully coat
Cooking Rava Payasam cannot get simpler than this. Check it out this episode of Home cooking
Cook it up deliciously, like a Master chef! Try the exotic Beetroot Kola Urundai in this episode
Flavourful and fast one-pot meal, that your family will love! Ingredients 8 skin on, bone-in chicken thighs 2 tsp turmeric 1 tbsp garam masala 2 tbsp olive oil 2 onions , finely sliced 3 garlic cloves , sliced 500ml chicken stock large handful whole green olives zest and juice 1 lemon 1 cup couscous small bunch cilantro or parsley , chopped Method: Mix the turmeric, gram masala & salt. Sprinkle half of the spices over the chicken thighs. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, until golden brown, turn over, then cook for 2 mins before removing from the pan. Fry the onions and garlic until golden. Stir in the rest of the spices, & cook for another minute. Pour over the chicken stock and scatter in the olives. Bring to a boil, then turn down the heat, and put the chicken back in the pan. Cover with a lid, and simmer gently for 35-40 mins until the chicken is tender. Take the pan off the heat and remove the chicken onto a plate and keep warm. Stir the lemon juice and couscous into the pan (top up with enough boiling water just to cover the couscous if you need to). Place the lid back on and let stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, place the chicken on top and scatter with the rest of the parsley and zest before serving
Chicken Biryani is a delicious non-vegetarian cuisine, savoured by Chicken lovers. It is made of rice and chicken with aromatic indulgence of flavoured spices.
Cooking Rice Pancakes cannot get simpler than this. Check it out this episode of Home cooking