Lifestyle – Cooking tips – Travelling in Europe- Emotional support – Integrating with locals -Easy Recipes-Gardening
Blend until Smooth – Dates – Dried Apricots – Pecan Nuts – Shredded Coconut – Cacao Powder – Juice and Zest Orange – Coconut Oil – Cinnamon – Hemp Seeds
Roll into balls.
Roll balls in the extra shredded coconut.
YUM!!! 🙂
These Bliss Balls are super quick and easy to make! Pop them into lunch boxes for a moreish healthy pick me up snack.
For detailed recipe follow link below.
via Bliss Balls — Home Foods Blog
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Soak – 1 cup white Rice 1/2 Hour
Boil – Soaked rice – 2 cups Water – 2 cups Coconut Milk – Vanilla powder – Pinch salt Simmer till all liquid is absorbed – Creamy texture
Mix – 1/2 Cup Grated Coconut – Mix – turn off stove – tight lid – 5 mnts.
Spread – Flat Plate – cool – Slice – Garnish with nuts.
Syrup – 1/2 cup Jaggery – 1 cup Water – Boil – simmer – till melted – pinch of Cinnamon – done – 5 mnts.
Serve – Rice Cakes with Syrup.
Note : Flavour with Cumin instead of Vanilla or Serve with Maple Syrup.
Serve Delicious Vishu Katta or Rice cakes with Syrup. Easy delicious and Traditional dessert for Vishu Feast
Happy Vishu Feast my Friends.
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Base Crust – Digestive biscuits – Caster Sugar – Melted Butter
Cheesecake Layer – Cream Cheese – Sugar – Eggs – Vanilla Extract – Fresh Cream – Lemon Zest and Juice
Raspberry Sauce – Fresh Raspberries – Sugar – Water – Vanilla Extract
Recipe for Lemon Cheesecake with Raspberry Sauce. Easy and Delicious.
For full recipe follow Link below.
via Lemon Cheesecake with Raspberry Sauce — The Foodscape
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Nectarous, trendy dessert from Pune, India. Check out the easy recipe! The invigoration of spring never ceases to amaze me. The freshness of the crisp spring morning, the chirping of birds and the spring bulbs bravely pushing their way through the still snow patched ground …it all lift our spirits and puts a ‘spring’ in […]
via Mango Mastani — Indian and Indian Fusion Cooking in America
Eggplant – 1 Large Aubergine – 1 cm Slices – Brush Olive Oil – bake – Oven 200 C -20 mints.
Potato – 3 medium – Peel – 1 cm Slices – Overlapping on plate – Microwave -7 mints
Saute – Large Pan – 1 tbsp. Olive Oil – 1 chopped Onion – 1/2 Kg Minced Meat – Fry +/-5 Mnts – 1/2 tsp. each – dried Oregano – Parsley – Cinnamon – Pepper – Salt – Mix – 1 Cup Tomato Puree – Boil – Low Flame – Cook 8 – 10 mints – Meat Sauce
Bechamel sauce – Pan – Knob Butter – Low Flame – 1 tbsp Flour – Stir till Paste – 1/2 Cup Warm Milk – Whisk till Sauce thickens – Turn off Stove – Add 1/2 Cup grated Cheese
Bake – Baking dish- Oil bottom – sides – Layer the Potato Slices – Meat sauce – Eggplants – Meat Sauce – Repeat Layers – Top Bechamel sauce – Bake 200 C +/-30 mnts
Note : Boil and Slice Potatoes if preferred. Pan Fry or Airfry Aubergine instead of Bake. Add extra mixed vegetables in meat sauce for additional flavour . Add cheese of choice. I used mozzarella and Airfried Aubergine.
Recipe for Moussaka, with Tasty Layers of Eggplant , Potato , Meat sauce and Bechamel Sauce inspired by Greek Moussaka.
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Cook – 200g Pasta – boiling water – 6-8 mnts. – Add 1 cup Spinach leaves -Mix – Drain – Let Cool
Beat – 4 Eggs – Pepper – Salt to Taste
Heat – Pan – 2 tbsp. Butter – Low Flame –Spread Paste-Spinach – Pour Beaten Eggs to cover Pasta – 4-5 mnts. – Slide on a large plate – Carefully Flip the frittata
Garnish – To above -Few Fried Bacon few Slices – Bell pepper – 50g Grated Cheese – Handful Parsley – Cover with Lid – 2-3 mnts. Turn off Stove – Done.
Slice and Serve hot or Cold. Yummy!!
Delicious Easy Spaghetti Pasta Frittata Recipe. A great way of using up leftover Pasta for Super Quick to make for Lunch time snack or for a Picnic.
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Chop – One Onion – Small Peices. Shred – Half Small Cabbage – Remove Hard Core – Shred to peices.
Boil – Water – 250 g Noodles – Bring to Boil – Turn off Stove – Drain
Fry – Chopped Onion – Till Translucent – 250g Mince Meat – +/- 5 mnts till cooked
Saute – Add Cabbage to Above – Saute – +/-4 mnts – Noodles in Saute – Stir Well
Flavour – 1 -2 tbsp. Soya Sauce – tbsp. Spicy Chilly Sauce – Combine with Saute – Stir well – Done
Delicious Cabbage Noodles ready to eat. Yummy!!
Note – I used Mung Bean Noodles. Use potato glass noodles or Rice Cellophane noodles. Use spring Onions instead of regular. Use Bacon instead of Mince meat or Both.
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Slice – 3-4 Carrots – 2 Tomatoes – 2 Onions
Marinate – 600g Prawns – 1 tsp. salt – 1 tsp. Chilli Powder – ½ tsp Turmeric powder – 30 mnts.
Shallow Fry – Heat 5 tbsp. Oil – chopped Onions – 1 Tbsp. Ginger – 2 tbsp. Garlic Paste – Marinated Prawns -5 mnts.
Saute – To above – 2 tsp. Coriander Powder – 1 1/2 tsp Garam Masala powder – Stir – Chopped Veg – 3-4 Mnts – Turn off Stove – 2 tbsp. Ghee
Cook – Soak ½ kg Rice – 30 mnts – Cook 70% – 1 tbsp. Lemon Juice – 1tsp. Salt – Drain.
Layer – Broad Dish – Spread a layer of Rice – Prawn Masala -Pinch Garma Masala – Garnish – Repeat Layers till Done. – Garnish – Mint Coriander Leaves
Dum – Seal Dish with Foil – Leave on Hot Skillet or in Hot Oven for 15 Mnts.
Recipe for Prawn Pilaf or Prawn Biryani Serve with Salad or Raitha
via Prawn Dum Biryani Recipe — Indians Abroad Desi Videsh Me
Mix – 1kg Flour – 600ml lukewarm water – 100ml oil – 50g Fresh Yeast – 1tsp salt, 1-2 tbsp. Sugar
Knead – Sticky Dough – Rest +/- 2 hrs – Till Doubled
Divide – Oil Worktop – Gently Roll – 16 Triangles – Roll to Form Cresent – Rest 15 mnts – Egg wash
Bake – Preheat 185 deg C – Bake 35-40 mints till golden.
Enjoy with favorite filling. A delicious recipe shared by my beautiful friend Gina.
Recipe for Soft homemade crescent rolls! Made with just a few simple ingredients. Eat them with a meal or as a delicious appetizer.
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Step 1
To make masala, heat oil in a pan.. Add onions and 10-12 curry leaves and saute for a minute. Add 1 tsp. ginger garlic paste and saute for a ½ minute
Step 2
Add 2 green chilies,and saute. Add 2 tsp. Chilli – Pinch Turmeric , 2 chopped tomatoes and salt, mix and cook , add 200 g Squids rings
Step 3
Sprinkle little water, mix, cover and cook till fully done.
Step 4
Switch off heat, add pepper powder and garam masala.
Step 5
Garnish with coriander leaves and serve hot with a lemon wedge.
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