Watch the video below for how to cook clams. I grew up eating all kinds of seafood including clams, which I ate in all sizes–cold or hot. The brothy, steamy ones proved to be my favorite, especially with an added pop of spice. And that’s how I make them for my family today. My steamed clams recipe is simple, but loaded with Mediterranean flavors, thanks to a bright white wine broth with onions, garlic, bell peppers, and a couple of spices (including a bit of smoked paprika)!...

Pearl Millet Shortbread Cookies is a soft buttery cookie made with bajra or pearl millet flour.These cookies needs no rising agents still comes out so well perfect for kids.Trust me these cookies turned out above my expectation as I made it with what I had in my pantry but still it turned out super. Both mittu and gugu loved it soo much that they wanted me to reserve a few for the snack box too and I promptly did it too....

Misal pav recipe a popular street food in Mumbai made with sprouts(usal).Misal pav recipe including homemade spice mix recipe with stepwise pictures and video. There are several ways to make misal pav, I follow this method as its simple and gives great taste too.You can make with storebought goda masala but I made the masala from scratch as I am not sure whether we get the goda masala spice mix here....

Mushroom Rice can be served as a meal and needs no sidedish as it tastes great by iself. It is one of my family favourites that I am making often these days so thought to share the recipe here. About Mushroom Rice Mushroom Rice is made by preparing a herbed mixture using butter, garlic, onion and herbs then finally tossing cooked rice in it. This rice can be made with white basmati rice or even brown basmati rice....

I haven’t seen this Nungu Sarbath in shops here but always wanted to try it, so yesterday asked hubby to buy some fresh nungu and tried this sarbath.I just loved it s both Nannari and Nungu are my favourites.I saw few pictures of this nungu sarbath served in shops but saw few strips of the outer skin in the drink..not really sure if they add that also but we are used to removing the skin and eating nungu so I discarded the outer skin....

Sep 25, 2024 These spiced veggie fritters have a crisp, golden exterior that gives way to a soft, fluffy center – it’s love at first bite. They’re incredibly light and airy and best eaten soon after emerging from hot oil. I love to serve these savory bites with Indian-style sauces (like this Indian yogurt sauce, mango chutney, or mint chutney) and a steaming cup of masala chai, but they’re also lovely on their own....

Jul 13, 2023, Updated Jun 24, 2024 Why You’ll love Peach Cobbler Pound Cake A moist and buttery pound cake base infused with peach flavor and bursting with chunks of fresh peaches, this Peach Cobbler Bundt Cake with brown sugar peach topping is fluffy, tender and delicious. Fabulous with fresh peaches, but you can bring a little August sunshine into the winter by using frozen or even canned peaches (here’s a cool guide to canning peaches) in this tested-till-perfect recipe....

Being an Indian, I just love having rice as my staple food in our weekly meals. I am on the constant lookout for healthier versions of rice. That is when I came across this wild rice. It gives me the same satisfaction of having rice but in a nutritious way. Wild rice is actually healthier than both white and brown rice. It is filled with protein and has high-dietary fiber as well....

Pottukadalai Jaggery Ladoo is one of the easiest snack to make and at the same time healthy too. Pottukadalai Jaggery Ladoo is a healthy ladoo made using fried gram dal. This can be a healthy variation to the pottukadalai urundai we usually make which uses white sugar. I have already made pottukadalai urundai using jaggery but this recipe tempted me so much so tried it. This is so tasty and melt in the mouth....

Dec 14, 2018, Updated Oct 14, 2024 Turkey leftover poutine has become something of an accidental tradition in my house. I have a habit of hosting dinners on Christmas Eve, Christmas Day, and Boxing Day. For the 24th, I make a traditional French Canadian tourtière and/or boil New Brunswick lobsters. On the 25th, with enthusiasm still coursing strongly, I roast a massive turkey with all of the trimmings. But the 26th?...

If you want a quick and satisfying vegan dinner for weeknights, you have come to the right place. Just some basic ingredients, such as onions, tomatoes, and spices, make this red lentil curry an easy dinner. Cook rice pot-in-pot along with the lentils, and you will have a whole meal ready in one go! You might be thinking, “Why do these red lentils look yellow?”. I get it! I want to assure you this is exactly how the color looks after cooking....

I grew up with sweet potatoes totally “bare.” We called them Batata Mashwiya (roasted sweet potatoes.) During the cold months, street vendors lined up near the boardwalk in my hometown of Port Said, Egypt. Their carts were often topped with some make-shift tin “ovens” and sweet potatoes roasting away on open fire. Their sweet aroma filled the air so much that you couldn’t help but grab a potato, served in a wrinkled brown paper cone....

About Sambar Recipe In my cooking learning process, sambar didnt dispapoint me at all as it came out goodthough not perfect even for the first time.I think the sambar powder matters the most, ammas sambar powder is very popular among relatives and friends that everytime we pack to give it to them.Have you ever seen the outer wrapper of ashirwad sambar powder? Yes that was the inspiration for this click…Whenever I go to Nilgiris super market I stare at the wrapper and tell to myself…....

Pin A best seasoned steel cookware works more like a nonstick cookware. Even before I had the craze in stainless steel cookware I did not own much of nonstick cookwares. I had only 2-3 which I got for review and freewares for induction stove. These days I am so into cookwares especially stainless steel and iron cookwares. I am using both branded and nonbranded cookwares but I take time to choose my cookware....

Shrimp and polenta is a classic dish from Venice, where soft creamy polenta is topped with tiny fresh shrimp from Venice’s lagoon. My home version replaced the small shrimp with large shrimp, which makes it feel a bit indulgent! To simplify things, for this recipe I bake the polenta in the oven. Simply combine polenta, water, and salt in a pot and throw it in the oven for an hour....

When I started writing my soon-to-be-released cookbook, The Mediterranean Dish: Simply Dinner, I was consumed with one thought: How do I make dinnertime not just easier but more joyful for you? This year marks the 10th anniversary of TheMediterraneanDish.com, and over the years, I’ve heard from many folks who are a part of our community. They come to me because their doctors told them to switch to the Mediterranean Diet to find renewed health and well-being, or they found a recipe online while trying to make dinner for their families and decided to stay a while....

Quesadillas are one of our favorite go-to for school lunchboxes, weeknight dinners, and lazy weekend lunches. These quesadillas can also be served as a snack or appetizer for parties making them a perfect easy vegetarian starter dish. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Love homemade Mexican food?...

Strawberry Lemonade, Pink Lemonade, whatever you want to call it, it’s my daughter’s favorite drink. She doesn’t like carbonation so bubble waters and soda’s aren’t at the top of her list when she’s feeling festive, which is fine by me! However, I don’t love how artificial and sugar laden the store-bought or restaurant versions of lemonade can be, which is why I set off to create a from-scratch strawberry lemonade I can feel good about serving her and only takes me 10 minutes to make....

Recipe Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry An essential condiment in Indian cuisine, Tamarind chutney enhances dishes such as Papdi Chat, Bhel Puri, Dahi Puri, and Aloo Chaat with its sweet and tangy notes. The flavors perfectly balance the spicy Green Chutney, making both the chutneys a must-have in chat....

Why we love Instant Pot Chicken Tender and juicy chicken packed with all the flavors from the marinade that stays on the chicken. Consistent cook times as compared to grill or stovetop cooking. Easy cleanup. With the upcoming summer holidays, here is a dish that can be made ahead that results in succulent and tasty chicken. No need to watch it on the grill or worry about it overcooking or have the fear of undercooking....