Whilst growing up in Kenya, Churma na ladoo was what we made as a dessert when guests were invited. It could be because they were made with jaggery and most Indian sweet shops only made these to order. Whereas Mohanthal was made by most Indian sweet shops and we usually got it from my Uncle’s
Ingredients:1 fermented soybean disk (½ oz. or 15 g) or 1 Tbsp. Thai fermented soybean paste, drained and rinsed12 dried puya chiles (⅔ oz.), stems removed8 medium garlic cloves (2½ oz.)3 tbsp. unfiltered fish sauce2 tbsp. vegetable oil25 tart cherry tomatoes, halved (1 cup)1 medium ripe tomato, sliced (4½ oz.)6 oz. ground pork1⁄2 tsp. MSG
Ready In: 7hrs Ingredients: 10 1 (2 lb) whole pork tenderloin, well trimmed 1⁄2 cup water or 1/2 cup chicken stock 1⁄4 cup light brown sugar, packed 2 teaspoons kosher salt 1⁄2 teaspoon Chinese five spice powder 2 tablespoons Kikkoman soy sauce 1 tablespoon dry sherry or 1 tablespoon Japanese sake 1 tablespoon yellow miso
Perfect for summer cookouts or a springtime picnic this low-carb berry side salad is a great side for grilled chicken or salmon. It pairs well with my keto poppy seed dressing, slivered almonds and goat cheese.Ingredients:2 cups salad greens (60 g/ 2.1 oz)1/4 cup mixed berries (30 g/ 1.1 oz)2 tbsp slivered almonds (14 g/
Photo by Lakshmi Sundar Prep time 10 minutes Cook time 15 minutes Serves 4 Author Notes A cauliflower dish that is super easy to prepare and the ultimate winter comfort food. —Lakshmi Sundar Ingredients 1 Cauliflower 1 tablespoon Cumin seeds 2 pieces Dried red chillies 1 teaspoon Turmeric powder 1 .5 teaspoons Salt 2 tablespoons
I have always loved chips (potato fries) but don’t make them so often as we try not to deep fry so much these days. When I first came to UK, that’s all I ate at lunch time as there wasn’t a huge choice of vegetarian options where I worked. They tasted great dipped in ketchup
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When you want to give your ranch dressing an upgrade, look no further than this keto-friendly everything-bagel version. It swaps out the buttermilk for whipping cream and it’s perfect on your next holiday spread or sports-get-together-table. As much as I love to try new dressings from the grocery store, nothing beats homemade ranch. You know
Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water. Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha. In
A quintessential Chinese-American dish, beef and broccoli is a classic that graces the menu at almost every takeout spot across the country. In terms of popularity, it’s right up there with orange chicken, and for very good reason: The combination of tender, seared beef and broccoli tossed in a garlicky, velvety sauce is practically impossible