No one resist the Tamilian snack, Murukku, especially when it is crispy, light, aromatic and delicious. Nothing can beat Murukku as a tea-time snack with hot tea, as a snack to munch during rainy season or while watching television or just to make and give away.
Singaporean and Malaysian children grew up eating puttu mayam with freshly grated coconut and orange or brown sugar.
I love eating crumpets warm and spreading them with this delicious spread. I also love the way the ghee melts into the holes of the crumpet! You can freeze crumpets for up to 2 months in an airtight container and toast them before serving.
Over the years, the pineapple tarts have been given new looks – pineapple square tarts, pineapple and clove rolls, pandan-pastry pineapple tarts, so on and so forth. However, the classic recipe is still the favourite with the majority of people.
These days, sweet potato fries are all the rage and in keeping with the trend, I have a recipe here for making them. However, instead of deep frying the sweet potatoes, I will show you how to savour them the way I like it; baked in an oven.
Ghee or butter is very important in this recipe as it gives that special flavour and aroma to this dessert. In India, the bread slices are deep fried in ghee.
You can use other ingredients like whole kernel corn, chopped jackfruit, scraped meat of young coconut, and so on. What about serving hot semolina kheer with a sprinkle of chocolate chips………..I can imagine the chocolate melting into the kheer and making it yummy!!
Toss well and watch the cheese melting on the wedges. Instead of rosemary, try curry leaves………..they too make for sensational potato wedges!
Originally from South India, this tasty dish is so wholesome you can eat it as a one-dish meal.
Pizza is easy to make and you don’t have to leave it to the Italians to do it. In fact, I think pizza making is as easy as making chapatti at home.