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This Creamy Paprika and Garlic Rice is easy to make, has the most incredible flavors and is all done in just 30 minutes. Gluten Free Recipe.
These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.
Indulge in the delightful flavors of this easy, healthy, and budget-friendly eggplant casserole. By skipping the frying step, this recipe preserves the natural goodness of eggplant while delivering a satisfying ... Read more
”This is a hearty Greek baked-bean dish that I often make in big batches for work. I love the earthy herbs and greens, and the sweetness from the honey and cinnamon brings a soothing, homely element to the meal. Eating it the next day lets the flavours mingle and develop even more.” – Rupy Aujla This recipe is from The Doctor’s Kitchen: Eat to Beat Illness by Rupy Aujla (RRP £16.99 Harper Collins). See our recipes for classic baked beans, a Mexican-spiced version and these smoky Boston baked beans too.
A beautifully sweet and sour Slovenian sauerkraut and bean stew that is both humble and flavourful.
When you can’t decide if you want chicken parmesan or eggplant parmesan, make both! Serve up a big plate of crispy, golden, saucy, cheesy, chicken and eggplant parmesan.
A quick and easy 20 minute creamy pumpkin ravioli recipe. It's the perfect weeknight meal to impress your friends and family when you are short on time.
Protein-packed breakfast of champions for your family. An easy way to meal prep breakfast and still enjoy a delicious meal. These lentils are easy to reheat and a great dish to throw into your weekly meal plan.
Eggplant Parm "Meatballs"
Discover a delightful new way to enjoy cabbage with these Quick Cabbage Patties. Packed with flavor and boasting a crispy exterior, these patties are an easy and delicious alternative to ... Read more
Experience the ultimate summer refreshment with our Raspberry Mojito recipe. This delightful twist on the classic cocktail blends fresh raspberries, mint, and lime for a tantalizingly fruity and refreshing drink perfect for hot days or festive nights.
This recipe for braised beef shank in a deliciously rich sauce produces the most tender beef you will ever try! These absolutely mouth-watering beef shanks are slow-cooked, full of flavor, and super easy to make for any home cook.
Sabrina Ghayour’s harissa and lemon roasted chicken thighs recipe
Australia
