This chunky chutney is full of flavour (mixture of sweet, spicy and sour taste) and goes well with south indian breakfast such as idli, dosa, upma and vadai.
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Ingredients:
As required Oil
1 tsp Mustard seeds
2 tsp Urad dal (Ulunthu)
3 tsp Chana dal
4 Dry chilies
4 stick Curry leaves
2 inch Ginger
4 medium/350 g Onions
4 medium/400 g Tomatoes
Salt to taste
¼ cup Coriander leaves
¼ cup Water
Tempering :
As required Oil
1 tsp Mustard seeds
2 Dry chilies
1 stick Curry leaves
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This is a totally a new attempt to use Lotus Biscoff biscuits to make no bake cheese tart. This dessert is quite special because no eggs, gelatin and whipping cream were used. Instead of whipping cream, white chocolate is melted and added to the cheese to give it a thick consistency.
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Servings: 6 person
Lotus Biscoff Crust :
250 g Lotus Biscoff Biscuits
120 g Unsalted Butter (Melted)
Cheese Filling:
500 g Cream Cheese (room temperature)
125 g White Chocolate (Melted)
Topping:
160 g Lotus Biscoff Spread (Melted)
Decoration:
6 Strawberries
This Paneer Fried Rice is spicy, wholesome, aromatic and so easy to make. What makes this fried rice special is, my own spicy paste made using almonds. The nutty flavour of the spicy paste elevates this dish to the next level. Try out this recipe and you will surely love it.
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Servings: 2 person
Ingredients:
Step 1 - Cook the Rice :
1 cup Basmati Rice
½ tsp Salt
1½ cups Water
Step 2 – Marinate Paneer and keep for 30 minutes :
200 g Paneer
½ tsp Salt
½ tsp Turmeric Powder
Step 3 – Ingredients for cooking:
As required Oil
1 Big Onion
5 cloves Garlic
1 inch Ginger
4 Dried Red Chilies
6 Almonds
1 stick Curry leaves
¼ cup Water
½ cup Carrot
1 cup Cabbage
3 tbsp Soy Sauce
¼ cup Coriander leaves
In English:
This fragrant and tomatoey rice dish is well known in Malaysia and goes well with chicken sambal and cucumber & pineapple salad.
Ingredients:
Step 1:
Oil as required
Fry some cashew nuts and keep aside
Fry some small onions and keep aside
4 cups Basmati rice (Wash rice & soak for 30 minutes )
Step 2:
Cook the ingredients below & add to the rice:
2 tbsp Ghee
2 Cinnamon
2 Star anise
4 Cloves
2 Red chili sliced
2 Big onion
2 tsp Ginger garlic paste
2 Tomato
2 tbsp Tomato paste
2 Bay leaves
Step 3
Add the cooked paste from step 2 into the rice.
6 cups Water
2 Pandan leaves
1 ½ tsp Salt
Sprinkle the fried cashew nuts and onions on the rice and serve hot
Dalam Bahase Melayu:
Nasi tomato popular di Malaysia dan sedap dimakan bersama sambal ayam dan salad timun-nenas.
Bahan-bahan:
Langkah 1:
Minyak yang berpatutan
Goreng sedikit gajus dan simpan
Goreng sedikit bawang kecil dan simpan
4 cawan Beras Basmati (dibasuh dan kemudian direndam dalam air selama 30 minit)
Langkah 2:
Masak bahan-bahan di bawah dan kemudian tambah ke dalam nasi:
2 sudu besar minyak sapi
2 kayu manis
2 bunga lawang
4 bunga cengkih
2 chili merah dihiris
2 bawang besar
2 sudu kecil puri halia & bawang putih
2 tomato
2 sudu besar tomato puri
2 daun salam
Langkah 3:
Masukkan puri yang dimasak dari langkah 2 ke dalam nasi
6 cawan air
2 daun pandan
1 ½ sudu kecil garam
Tabur gajus dan bawang goreng ke atas nasi dan hidang panas.
I have always been amazed by how the pulp of the passion fruit seems solid when it is adhered to the shell, but once you scoop it out, it becomes watery with a mix of sweet and sour taste, making it a perfect addition to my cheesecake. I used the passion fruit juice (without seeds) in my cheesecake filling and it perfectly complemented the date-pecan-hazelnut crust. The mini cheesecakes were so delicious that everyone in my family had two at once.
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Servings : 12 mini cheesecakes
Ingredients :
Crust:
90 g Roasted pecans
90 g Roasted hazelnuts
9 pieces Dates
25 g Salted butter (melted)
Filling :
450 g Cream cheese (room temperature)
140 g Raw sugar
2 tbsp Passion fruit juice (from 5 fruits)
2 large Eggs (room temperature)
100 g Non-dairy whipping cream
Cheesecake Topping :
6 Passion fruits
Deepavali/Diwali is around the corner and it is time to make large jars of snacks and biscuits!! In my household, Ghee biscuit is a must-have for Deepavali every year and they will be devoured within few days, because they are so addictive. On top of that, this eggless recipe is easy to make, just that it takes time to roll the dough into small bite-sized balls. No worries, let someone in your family help you with that. That's what makes this whole process fun, families helping each other while spreading joy in the air. It might be difficult to celebrate Deepavali with your loved ones this year but don't let that dampen your festive spirit. Happy Deepavali!
Serving: 48 Ghee Biscuits
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Ingredients :
150 g Ghee
80 g Icing Sugar
1 tsp Vanilla Essence
220 g All Purpose Flour
20 g Milk Powder
20 g Corn Starch
1 tsp Baking Powder
A pinch Salt
Decorations :
30 g Slivered Pistachios
Cheesecake lovers will surely love this creamy, light and airy souffle cheesecake that easily melts in your mouth.
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Ingredients :
500 g Cream Cheese
200 ml Full Cream Milk
50 g Salted Butter
40 g Caster Sugar
5 large (100 g) Egg Yolks
1 tsp Vanilla Essence
2 tbsp Lime Juice
50 g Cake Flour
5 large (160 g) Egg Whites
120 g Caster Sugar
Apricot Glaze :
2 tbsp Apricot Jam
3 tbsp Hot Water
Spicy Fried Anchovies with Bird’s Eye Chili
Whenever I am feeling lazy to cook, this dish pops into my mind because it takes little time in preparation and cooking, yet carries a spicy kick. All it needs are the ingredients below:
As required Oil
50 gm Anchovies (Ikan Bilis)
3 tbsp Cashew nut
6 Garlic cloves
6 Bird’s eye chilis (Cili Padi)
2 Fresh red chilis
1 Big onion
Acknowledgement for music :
Wasted Years by INOSSI | https://soundcloud.com/inossi
Music promoted by https://www.free-stock-music.com
Creative Commons Attribution 3.0 Unported License
https://creativecommons.org/licenses/by/3.0/deed.en_US
This rich and nutty chocolate pudding is quick to make as it is no-bake and eggless. Moreover, it serves as a dip for biscuit sticks like Peppero. Do try out this recipe and let me know how it turned out in the comment section below.
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Servings : 2 persons
Ingredients :
400 ml Full fat milk
25 g Corn starch
100 ml Non-dairy whipping cream
60 g Raw sugar
100 g Dark chocolate
1 tsp Vanilla essence
50 g Almonds