Yummy Egg with some Veg punch...

www.bbcgoodfood.com/recipes/one-pan-egg-veg-brunch

One-pan egg & veg brunch With courgette, peppers and eggs, this vegetarian dish is a filling, healthy breakfast for all the family – kids will enjoy dipping toast into soft egg… www.bbcgoodfood.com/recipes/one-pan-egg-veg-brunch

found some moroccan food delicious..
www.bbcgoodfood.com/recipes/2853680/moroccan-turke…

Moroccan turkey salad Use up abundant roast meat in a healthy salad with aubergine, tomatoes, pomegranate and mint, from BBC Good Food. www.bbcgoodfood.com/recipes/2853680/moroccan-turkey-salad

Grilled Peach Cobbler

www.myrecipes.com/recipe/grilled-peach-cobbler

Grilled Peach Cobbler Serve hot off the grill or at room temperature. Crown it with a scoop of vanilla ice cream for an extra sweet touch. www.myrecipes.com/recipe/grilled-peach-cobbler

www.delish.com/cooking/recipe-ideas/a43532/the-abs…

The Absolute Easiest Way to Make Pulled Pork You can do this. www.delish.com/cooking/recipe-ideas/a43532/the-absolute-easiest-way-to-make-pulled-pork/

www.bbcgoodfood.com/recipes/1251/spaghetti-with-ho…

Spaghetti with hot-smoked salmon, rocket & capers A speedy and delicious dish. From BBC Good Food. www.bbcgoodfood.com/recipes/1251/spaghetti-with-hotsmoked-salmon-rocket-and-capers

Found some stuff with egg

www.indianfoodforever.com/non-veg/eggs/stuffed-egg…

Stuffed Eggs Recipe, Meat Stuffed Egg Recipe Stuffed Eggs Recipe, Meat Stuffed Egg Recipe www.indianfoodforever.com/non-veg/eggs/stuffed-eggs.html

Found some cheesy snack.

www.delish.com/cooking/recipe-ideas/recipes/a50528…

Pull-Apart Christmas Tree Oh cheesy tree, oh cheesy tree! www.delish.com/cooking/recipe-ideas/recipes/a50528/pull-apart-christmas-tree-recipe/

Chettinadu Chicken
The special dish of Tamil nadu
full recipe at:
lifescoops.blogspot.in/2013/07/chettinad-chicken-c…

Chettinad is a region in southern...Chettinadu Chicken
The special dish of Tamil nadu
full recipe at:
lifescoops.blogspot.in/2013/07/chettinad-chicken-c…

Chettinad is a region in southern Tamil Nadu- India and among other things, is known for it's deliciously spicy and scrumptious culinary delicacies. The first time I had a Chettinad style dish was when I visited the city of Coimbatore with my family as a teen. My uncle, who was a die-hard foodie, took us to this famous restaurant known for its Chettinad style preparations and I can still remember the unique yet amazing taste of the chicken curry we had that night. Some of you might think it rather odd for me to remember such intricate details about what I ate ages ago - well I guess my brain just stores away those memorable experiences and tastes someplace, and it still remains as a muse that inspires me at times. Talking about long-term memory though, if you ask me a basic theorem in Math or a simple equation from high-school physics that I had to learn in school,you will find me as lost as a puppy Show more

food.ndtv.com/recipe-pudachi-wadi-348222

Its a little spicy and much tastier which makes your mouth water.

Pudachi Wadi Pudachi Wadi Recipe - Aditya Bal's Pune experience leads him to Sharvaree Parasnis who teaches him this authentic Maharashtrian pudachi wadi recipe. Besan casing stuffed… food.ndtv.com/recipe-pudachi-wadi-348222

: food.ndtv.com/recipe-paneer-toasty-with-salsa-2317…


Yummy Paneer toasty with some salsa touch making it a mouth watering food which is the best breakfast i...: food.ndtv.com/recipe-paneer-toasty-with-salsa-2317…


Yummy Paneer toasty with some salsa touch making it a mouth watering food which is the best breakfast i ever had. Its more of a sandwich but Indian style. Which is easy to prepare in this running world. Show more

Paneer Toasty with Salsa Paneer Toasty with Salsa Recipe - Cottage cheese mixture stuffed between bread and toasted. Served with a tangy salsa. food.ndtv.com/recipe-paneer-toasty-with-salsa-231788

Punjabi Butter Chicken Recipe

Check the recipe at

www.mapsofindia.com/my-india/food/punjabi-butter-c…

This dish is probably the most known Indian...Punjabi Butter Chicken Recipe

Check the recipe at

www.mapsofindia.com/my-india/food/punjabi-butter-c…

This dish is probably the most known Indian dish, popular even outside the country. It is probably the most ordered chicken dish by foreigners who visit India. Punjabi Butter Chicken recipe has been perfected and passed on to generations and numerous Punjabi restaurants all over India serve it as a specialty. Punjabi Butter Chicken is also known as Murg Makhani. As the name suggests the dish originated in the state of Punjab and made immortal by numerous Punjabis running restaurants all over the world. The dish has an amazing buttery taste which makes you keep longing for more. So here is a simple recipe to make Punjabi Butter Chicken at home.
Ingredients needed for Punjabi Butter Chicken.. Check the recipe at

www.mapsofindia.com/my-india/food/punjabi-butter-c… Show more

lamingtons

Lamingtos are the stuff of an Aussie childhood. Making regular appearances at birthday parties, morning and afternoon teas and community...lamingtons

Lamingtos are the stuff of an Aussie childhood. Making regular appearances at birthday parties, morning and afternoon teas and community fundraisers across the country, these simply delicious cakes are perfect for whipping up to celebrate Australia Day.

For the cake
4 eggs
200g (1 cup) granulated sugar
1 teaspoon vanilla extract
200g (1 ⅓ cups) all-purpose (plain) flour
1 ½ teaspoons baking powder
110g butter, melted and cooled

For the icing
75g unsalted butter
250ml (1 cup) milk
65g (1/2 cup) cocoa powder
435g (3 cups) icing sugar

To assemble
Around 6 cups desiccated coconut

Method for the sponge
Preheat the oven to 350˚F/180˚C/gas 4. Grease and flour a 20cm x 30cm pan, lining the base of the pan with parchment paper. Beat the eggs, sugar and vanilla in a large bowl with an hand mixer (medium-high speed) until pale and thick (around 3 minutes). Sift the flour and baking powder over the egg and sugar mixture and use a rubber spatula to gently combine the dry ingredients. Add the melted butter, about ⅓at a time, gently mixing with a rubber spatula until completely combined, then pour the mixture into the prepared pan.

Bake for 25 minutes, or until a skewer inserted into the middle of the cake comes out clean. The cake should spring back when lightly touched in the centre. Turn cake onto a wire rack to cool.

Cut cake into even, bit-sized pieces about 4-5cm. You will probably end up discarding the edge pieces, as they won’t be completely square. At this stage you can refrigerate the cake for a few hours or leave the cake overnight in an airtight container, because a slightly less fresh cake will be easier to dip in the chocolate icing.

When you are ready to dip the cakes, set up an area large enough to accommodate bowls for the cake pieces, the chocolate icing, the coconut and also a large tray topped with parchment paper and a cooling rack. You will need to work quickly to dip the cakes so having everything organised in advance will help.

Method for the icing
Sift the icing sugar and the cocoa powder into two different bowls. In a large saucepan, melt the butter, then mix in the milk. Next, using a whisk to stir, start to add the cocoa powder. Once the cocoa powder is completely dissolved, add the icing sugar about a cup at a time, whisking constantly to prevent lumps. When all the icing sugar is combined, pour the chocolate mix into two separate bowls – that way when one mix gets full of crumbs you can switch to the next one.

Working quickly, using a fork, dip the cake cubes into the chocolate mix and roll them around with the tines of the fork to completely coat. Drain any excess mixture off the cakes then drop them in the coconut and roll them around lightly to coat evenly with coconut. Set the cake cubes on the cooling rack placed over parchment paper to drain. You can refrigerate the cakes to help set the icing, then bring them to room temperature before serving. Show more

Ravva Kichidi:
How to make Rava Khichdi/Kichadi

Prep time - under 15 mins
Cook time - under 20 mins
Serves - 2

Ingredients needed...Ravva Kichidi:
How to make Rava Khichdi/Kichadi

Prep time - under 15 mins
Cook time - under 20 mins
Serves - 2

Ingredients needed

Rava/Sooji/Semolina -1 cup
Onion - 3/4 cup finely chopped
Ginger - 1 tsp finely chopped
Green chillies -2 slit
Vegetables - 3/4 cup ( mix of beans, carrot, peas and 1/2 a tomato)
Turmeric powder - 1/4 tsp
Water - 3 cups
For topping up - 1 tsp ghee
For roasting - 1 tsp ghee

For the seasoning

Oil - 2 tbsp + Ghee - 1 tbsp
Mustard seeds - 1 tsp
Bengal gram/ kadalai paruppu- 2 tsp
Urad dal -1 tsp
Curry leaves - few

Rava Khichdi preparation

Roast rava in a tsp of ghee until you get a nice aroma of roasted rava. Skip this step if you have bought roasted rava.

Chop all the vegetables finely. Slit green chillies and keep it ready.

Method

Heat ghee+oil in a pan/kadai, add bengal gram, when it changes colour slightly, add mustard seeds, urad dal and curry leaves.

When urad dal turns golden brown, add finely chopped onions, slit chillies and ginger.

Saute until onions turn transparent. Then add all the finely chopped vegetables and turmeric powder. Look how colorful it is.(picture below)

Saute and cook the vegetables for 2-3 minutes. Do not over cook the vegetables as it will get cooked along with the rava.

Now add 3 cups of hot water and salt needed. You can taste the water and check for salt. If it is slightly salty, it will be perfect after adding rava. Show more

Fish 'n' chips by the beach


You can find the best fish and chips at Doyles on the Beach, 11 Marine Parade, Watsons

Recepi
Ingredients

Hmm. It looks...Fish 'n' chips by the beach


You can find the best fish and chips at Doyles on the Beach, 11 Marine Parade, Watsons

Recepi
Ingredients

Hmm. It looks like these ingredients aren't on sale today.
These nearby stores have ingredients on sale!
Find the closest stores (uses your location)
4 large potatoes, peeled and cut into strips 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground black pepper 1 cup milk 1 egg 1 quart vegetable oil for frying 1 1/2 pounds cod fillets Add all ingredients to list

Directions
Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
Fry the potatoes again for 1 to 2 minutes for added crispness. Show more

Salmon Casserole


This creamy, cheese-filled casserole makes a great springtime meal for the whole family.
INGREDIENTS

Select ingredients:
3...Salmon Casserole


This creamy, cheese-filled casserole makes a great springtime meal for the whole family.
INGREDIENTS

Select ingredients:
3 tablespoons butter
1 cup onion, diced
½ cup red bell pepper, chopped
½ cup yellow bell pepper, chopped
2 tablespoons flour
½ teaspoon black pepper
2½ cups milk
4 ounces Gouda cheese, grated
4 ounces Monterey Jack cheese, grated
The juice of half a lemon
1 teaspoon lemon zest
8 ounces of your favorite pasta, cooked and drained
One 10-ounce package of salmon (skin and bones removed)
1 cup plain panko breadcrumbs
2 tablespoons parsley
SAVE CHECKED INGREDIENTS TO SHOPPING LIST
DIRECTIONS

Melt the butter in a large skillet and sauté the onions and peppers for approximately 5 minutes.
Add in the flour and ¼ teaspoon of the black pepper, stir until well combined.
Add the milk and continue stirring constantly over medium heat until it thickens slightly.
Stir in the parsley and grated cheeses until melted.
Add the lemon juice and lemon zest and stir.
Remove the skillet from the heat.
Place the cooked pasta, the cheese sauce, and the salmon in a large bowl and combine. Transfer to a 2½- to 3-quart baking dish and top with the breadcrumbs, the remaining black pepper, and the remaining parsley.
Bake in a 350-degree oven for 30 to 40 minutes or until thoroughly heated. Show more

PICNIC EGG::

Ingredients Of Picnic Eggs

250 g (pre-cooked) ham slices, finely chopped
30 g cheese, grated
10 boiled eggs, peeled and cut lengthwise...PICNIC EGG::

Ingredients Of Picnic Eggs

250 g (pre-cooked) ham slices, finely chopped
30 g cheese, grated
10 boiled eggs, peeled and cut lengthwise into half
2 raw eggs, beaten until fluffy, for frying
7 green chillies, chopped
2 onions, finely chopped and fried into a baghar
Handful of semolina
Hot oil, for deep frying
Salt, to taste
How to Make Picnic Eggs
Separate the egg whites and yolks in the boiled eggs. Mash the boiled egg yolks.Mix the ham and onions together and add in the chilli, cheese and egg yolks. Season. Mix it until it becomes malleable. Roll into balls and stuff it into the boiled egg whites. Join the two halves of the egg together. Dip this into the beaten egg and then into the semolina, then deep fry. Show more

NATU KODI KURA~COUNTRY CHICKEN CURRY


Country chicken cooked in a very spicy way is an all time favorite of rayalaseema non-vegetarian people.
though...NATU KODI KURA~COUNTRY CHICKEN CURRY


Country chicken cooked in a very spicy way is an all time favorite of rayalaseema non-vegetarian people.
though this is not as spicy as usually made, it tastes the same.I have been to my mom's place recently and she cooked this for me!!. hope you all like it.

Ingredients:
1kg country chicken cut into small pieces
2 large onion sliced
1/2 tsp turmeric powder
Salt to taste
2-3 tsp chilli powder
2 tsp corriander powder
10-12 curry leaves
2 cardamom pods(elaichi)
3cinnamon sticks(dalchinichakka)
7-8 pepper corns
5-6 tsp of oil
100 gms fresh coconut
10 gms poppy seeds(gasalu)
20 gms ginger
1 small garlic
corriander for garnish

Process:
1.wash the chicken pieces and keep aside.
2.Grind coconut,poppy seeds,ginger,garlic and one onion into a smooth paste.
3.Now take a pan and heat oil and add chopped onions to it.
4.When the onions are fried add the chicken pieces to it.
5. Now add turmeric powder and salt to it.
6.After frying for 5 minutes add the grinded paste to it.
7.Stir it well. and fry for another five minutes.
8.Add chilli powder to it.
9.After mixing well add corriander powder to it.
10. It takes more amount of water and time for the country chicken to cook than the ordinary ones.
so pour about 3 glasses of water to it.
11.Add the curry leaves to it.
12. Now close the lid and cook for about16-17 minutes.
13.Now add the grinded spices(elaichi,cardamom,cinnamon,pepper corns and poppy seeds).
14. Lastly add corriander and serve hot with rice or sangati or chapathi. Show more

MALABAR CHICKEN BIRYANI


Malabar Chicken Biriyani is a non vegetarian rice variety. This delicacy from the Malabar region of Kerala is very popular...MALABAR CHICKEN BIRYANI


Malabar Chicken Biriyani is a non vegetarian rice variety. This delicacy from the Malabar region of Kerala is very popular among Biriyani lovers.

Ingredients
Basmathi rice - 1 kg
Chicken - 1
Biriyani Masala Paste
(green chilly, cinnamon, cloves, fennel, cardamom, peppercorn) - 4tbsp
Green chilly - 10
Ginger garlic paste - 2 tbsp
Coriander leaves - 50 g
Mint leaves - 25 g
Curd - 150 ml
Tomato - 150 g
Onion - 1 kg
Black cumin seeds - 1 tsp
Cinnamon stick - 2 pieces
Bay leaves - 2
Cashew nuts kismis - 50 g
Cardamom - 5
Ghee - 200 g
Coriander powder - 2 tbsp
Milk - 500 ml
Saffron - 1 pinch
Water (For rice) - 1 litre

Method of preparation
Heat the ghee in a saucepan; saute the onions till golden brown colour and add sliced tomatoes saute well. Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder. Add the chicken pieces and cook well. Soak the rice about 10 minutes and drain well. Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and saute till brown in colour. Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes. Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remaining rice on top of the chicken. And spread to make an even layer. Make random holes through the rice with a spoon and pour into each a little saffron milk. Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly. Show more

Coconut fish curry traybake

Ingredients

2 x 250g pouches cooked brown rice
160ml can coconut milk
4 tbsp Thai red curry paste
1 tbsp fish sauce
4...Coconut fish curry traybake

Ingredients

2 x 250g pouches cooked brown rice
160ml can coconut milk
4 tbsp Thai red curry paste
1 tbsp fish sauce
4 fillets white fish (around 120g each)
200g pack Tenderstem broccoli
235g pack pak choi
½ small bunch spring onions
, sliced on the diagonal
small pack coriander, leaves picked
2 limes
, cut into wedges, to serve
Method

Heat oven to 200C/180C fan/gas 6. Tip the rice into a roasting tin. Whisk the coconut milk with the curry paste and fish sauce. Nestle the fish into the rice, put the broccoli, pak choi and half the spring onions on top, and season. Drizzle the coconut mixture over everything, cover with foil and cook in the oven for 25 mins or until the veg is cooked through and the fish is flaking apart.
Serve in bowls, topped with coriander leaves and the remaining spring onions, with lime wedges on the side. Show more