Double tap if you like your snarkiness best in cookie form!😆😉😋 And let's get real, I totally need to burn off those cupcakes from @smallcakescupcakery!
📷 via @the.graceful.baker follow her for more cookie goodness!!
1 848 minutes ago
Multi Grain Dosa/Crepe ♥️ Hello Friends. A Happy and a Safe Wednesday to all.☺️ Grains are staple source of calories, Carbohydrates, B-Vit & Protein--The bran and germ of the grains contain the most protein. We all surely incorporate diff kinds of grain in our diet. Now Which Grain is the Healthiest??? In my Opinion there is no healthiest grain, each grain has its own little specialities..So Why not try to eat Multi grain food.
Today I have 8 grains Dosa seriously it did not taste any thing diff than the other when they are all grounded into a smooth batter to make these super healthy Dosas/Crepes for lunch. Served with Coconut, Chana dal, Tamarind, greenchilli, curry leaves Chutney. ☺️ ♦️ Wild Rice
♦️ Sprouted Crimson Lentil
♦️ White Sorghum
♦️ Red Quinoa
♦️ Brown Rice
♦️ Urad Dal
♦️ Moong Dal
Soaked in water with some Methi Seeds for about 5 to 6 hours. Grounded to a fine batter, Added some Whole Ajwain seeds, (Nice Flavour) Salt to taste...The batter is all ready. Have a lovely day..Health is wealth. Make good Choices.☺️☺️ #multigraindosas#multigraincrepes#whitesorghum#redquinoa#wildrice#thedeliciousdishes#protein#vegan#veganfood#plantbased#moongdaldosa#ndtv_India#feedfeed#buzzfeedtasty#tasty#indianfood#dosas#crepes#Barley#foodinsta#joyofcooking#healthyeating#huffposttaste
The rice being a day old and a dollar short is considered a positive for fried rice. Fried rice is one of my favorite dishes to make because there are a near infinite different combinations of sauces, veggies, and proteins that’ll give it an unique and more than likely dang tasty flavor! Once the ingredients have all mingled a bit on the heat I like to remove it and add in a splash of toasted sesame oil and rice wine vinegar for a deeper savor flavor. #dinner#cook#bingingwithbabish#joyofcooking#chef#food#foodie#friedrice#chickenfriedrice#basically#healthyish
Happy mini Saturday everyone 😄
As you know Ive been posting about food a little bit of late, its NOT my speciaity, but as Im getting my groove back 💃 I'm sharing in the hope of encouraging so other mamas and yes dads as well (@faithovercomingobstacles as 😉) can take a breath and reach for the kitchen again 🤣
For one of our dinners this week I did a potato shrimp mix
Cut potatos skin on into blocks and steam in steamer till just cooked, not soft yet
I a pan put some olive oil, garlic, and the potato cubest and saute a little, then add cut up red/yello pepper into large chunks and one Italian sweet pepper and add to the mix in the pan
Remove from pan and toss the shrimps in with some olive oil and fry a little bit, once done throw it all together and ENJOY!!!! For one of our lunches I chopped up some mixed lettuce leaves, garlic chives, coctail tomatos, avo and crumbled fetta, onion, beetroot and alfalfa sprouts (luuuuuuuuv my sprouts)
In a pan I lightly tossed round chicken breast cut into small pieces mixed with salmon pieces. Once done pour over salad and add sauce of choice 😀😚
Yang tadi inbox nanya resepnya... duh, apalah saya ini sampai ada yang nanya resep segala. Jadi malu mak! 🙈
Masak cah itu gampang banget kok. Kuncinya satu: masak apapun asal ditambah bumbu cintah dijamin lezat bin nikmat sampai suap terakhir. Ihirrrr!!! 😍
CAH KEMBANG TAHU dan JAMUR
Bahan (takaran sesuai selera ya!):
-Bawang putih, cincang
-Kembang tahu, rendam air panas sampai mekar & empuk, potong-potong
-Jamur kuping (Saya pakai yang kering, jadi direndam air panas juga sampai mekar, potong-potong)
-Daging cincang (boleh sapi, boleh ayam)
-Kecap asin/saus tiram secukupnya
-Garam & merica secukupnya
-Minyak goreng untuk menumis
-Panaskan minyak, tumis bawang putih sampai harum
-Masukkan daging cincang, aduk-aduk sampai berubah warna
-Masukkan Kembang tahu dan jamur, aduk rata
(Jika terlalu kering, tambahkan 100ml air panas)
-Masukkan kecap asin, garam, dan merica
-Masak sampai air terserap, masukkan sedikit minyak wijen, aduk sebentar, angkat. Sajikan.
Semoga bermanfaat! 😘
Paal payasam (Rice kheer/pudding)
A sweet dessert enjoyed by all..
It's often used as prasadam (devotional offering) in poojas (prayers) & also prepared & served on special occasions like weddings, birthdays etc
Open pan recipe👇 (pressure cooker method is also given below)
Rice- 1/4 cup (heaped..I used basmati)
Water - 1 cup (optional)
Milk - 6 cups
Sugar - 1 cup
Ghee (clarified butter) - 1 tsp
Cashews - a few pieces (split in halves)
Raisins - a few
1. Rinse & soak rice in water for abt 5-6 minutes
2. Drain the water & spread it in a paper towel for another 5-6 minutes
3. Place them in a mortar & pestle..gently & coarsely crush them..we just need some rice to be broken down into little pieces..
1. Heat a heavy bottomed pan/saucepan over medium heat
2. Reduce heat..Add 1 tsp ghee..roast cashews & raisins separately..take them out & keep aside
3. In the same pan, add 1 cup water + 4 cups milk & cook over medium-high heat
4. As it starts to boil, add rice..reduce heat again to low-medium flame
5. Let it simmer (u can do other chores😊)..stir occasionally to ensure it doesn't burn at the bottom of pan
6. When the rice cooks & milk reduces, add 1 more cup of milk + 1 cup sugar..stir
7. Let it simmer over low-med heat
8. As it reduces, add the last cup of milk
9. Stir & let it simmer over low-medium heat
10. Turn off the flame a little earlier before ur desired consistency is reached because the kheer thickens as it cools
Done! Serve hot, warm, or chilled!! Enjoy
Tip1✏Ghee(clarified butter), cashews & raisins can totally be skipped here & it still turns out yumm
Tip2✏Slow cooking method is used here to bring out the best creamy texture
Tip3✏We may also cook this in PRESSURE COOKER..here's how👇
Just add CRUSHED RICE + MILK + SUGAR in cooker..cook over HIGH-MEDIUM heat..close the lid when milk starts to boil..place whistle when steam starts to escape..now REDUCE HEAT & cook over LOW HEAT for abt 25 to 30 minutes..remove cooker frm heat & let it stand for another 10-15 min before u open..add roasted raisins & cashews if u prefer
Tip4✏Sliced almonds, pistachios can also be added for garnishing
I made a delicious smoked sausage and kale soup to cure the Sunday/weekday blues from #magnoliatable - it was buttery, warm, and bright comfort food with good smokey flavor brought in by the sausage, but with a good vegetable ratio as well. I added cannellini beans to the book’s recipe to create a chunkier soup which I think creates a “souperior” texture. #dinner#soup#cook#joyofcooking#chef
Do you wash your avocados before slicing them?🥑🥑🥑 I never even thought of it until recently when I read an article saying that you totally should! Apparently there can be some bacteria transfer from the skin to the knife and then to the flesh of the avocado. Avocado with a side of listeria? No thanks! Wash those babies y'all!
Historical evidence indicates their use in China as early as 3rd century BC. Since the sand casting process of making cast iron pans did not require much technology, they became popular in many cultures across the world. Most households had cast iron vessels for their main cooking. Cast iron pans are as tough as they are heavy. Despite their tendency to rust if left unused, they give good service for over a hundred years or more. Many of the old Griswold and Wagner pans you find at garage sales are easily 75 years old since these companies shut shop in the late 1950s. They have passed through the hands of 2-3 generations, probably with periods of neglect in between. Cooking with cast iron pans is a bit different. You first heat the pan on high and then add oil and spread it around by moving the pan. A thin layer of oil all over the cooking surface is all you need to cook the food evenly without burning it.Cast iron cookware needs to be seasoned before use. Seasoning with oil forms a nearly non-stick surface without the use of any synthetic substances like Teflon. You can buy pre-seasoned pans now so that step is taken care of, although they may not exactly measure up to the regular non-stick pans you are used to.This is one of the greatest advantages of cast iron pans. You can heat them up as high as you want without any fear. That makes them ideal for deep and shallow frying, searing meat, and quick sautéing of vegetables that leaves a roasted layer on the outside without making them all mushy inside. You don’t get waffles that are as crispy on the outside but soft inside as you would on a cast iron waffle iron. If you were to keep a cast iron pan on the stove and start cooking immediately as you would do with an aluminum pan, the food is likely to get burnt in places. That is why they have to be preheated prior to cooking.
You can use your cast iron pans for roasting, sautéing, grilling, broiling, shallow frying in a small quantity of oil or deep-frying in plenty of oil. They are good for water based cooking like poaching and boiling. The Chinese simply place a bamboo basket over their wok for steaming foods.