How To Make thai rice noodles 1Place the rice noodles in a large bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. 2Meanwhile, whisk together the fish sauce, sugar, and soy sauce. Set aside. 3Heat up a large skillet over high heat. Add the oil, and when it
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Chakri or Chakli or Spiral Shaped Crispy Indian Rice Snacks as some people call them are crispy spiral shaped Gujarati snack usually made from Rice flour (although I have seen recipes with wheat flour too -I have always used rice flour). I usually make them as a snack during school holidays and make them specially
Spinach Paneer Curry or Saag Paneer is one of those dishes everyone tends to order in a restaurant. It is a nice accompaniment with naan bread. Spinach Paneer Curry or Saag Paneer an easy to make dish and fairly healthy. I like making Spinach Paneer Curry or Saag Paneer as it a very quick dish
Ingredients:Heaped spinach – leaves & stalks (washed and trimmed)1 cup water1 tsp chicken boullion (can substitute with mushroom stock granules or garlic powder – for vegetarians/vegans)1 tbsp heaped goji berries – available in asian supermarkets or in the 'health food' aislesInstructions:In a pan, bring water to boil.Add the goji berries into boiling water, then the
“I know it sounds weird, but it’s absolutely delicious, and quite comforting on a fall or winter day. I had made a Buffalo Chicken Soup a long time ago, and started craving that recently, so I decided to “veganize” it. My husband said it tasted really close to the “real” thing. I’m proud of myself.”
Serves 8 Author Notes It was hard to know where to start with this contest, since I love spicy food and probably 80% of the entrees that come out of my kitchen would qualify for this contest. I settled on submitting a long-time favorite, though. I’m not sure when I decided to refine and combine
Photo by Bobbi Lin Serves 4 as an appetizer Author Notes One of my favorite places to bring visitors to Boston is this Afghan restaurant in Cambridge called The Helmand. Usually, it’s the first time any of them have had Afghan food, and I love introducing them to the signature appetizer there, the kaddo. It’s
Mustard Vinaigrette This yogurt-based dressing adds zip and tartness to all sorts of vegetables and salads. Three types of mustard add a real pop of flavor.This recipe is adapted from Executive Chef Matthew Danaher at Farmhouse Kitchen in Delray Beach, Florida. It was originally published in the South Florida Sun Sentinel. 4 ounce plain greek yogurt 1 ounce dijon
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