#lunch dah lama tak masak nasi berperisa sebab grandpa makan nasi beras rebus.Hari ini Aqeel datang so nenek masak nasi Arab nenek punya style lah...apa yang ada dalam peti sejuk.#dapurmakcikmanggis #kebunminisaya#homecookedmeal
Dosa night! This one is from store brought batter. It’s still winter time in NJ and batter isn’t fermenting nicely yet. So I am relying on store brought ones. Sambar and chutney is homemade though. I really miss this green chutney my mom makes. I have still to master the perfect proportion of coriander (dhaniya / kothimbir) , coconut (ola khobara) aNd futane (daliya/ dalva). Tadka with hing and curry leaves just makes it even better. For sambar, MTR sambar masala is the secret. Looking forward to sunny days when I can prepare my own batter. I know that’s a totally different struggle then to get the right ratio of rice n daal etc .. but there’s always hope 😛
We are BAAAAAACK from holidays and cooking up a storm again. Drop us a message if you’re wanting to place an order for some seriously yummy food. The menu has been updated so check out my fb page (link on bio) to see it. Did you know that $200 gets you FOURTEEN meals?? This includes a side of rice or noodles and each meal is usually enough to feed two or at least for a bit leftover for lunch. And did you know that I usually deliver for free for really nice people? 😂 #fils_in_the_hills #homecooked#dinnerdelivery#mealsonwheels#fooddelivery#homedelivery#notimetocook#homecooking#homecookedmeal
For dinner tonight, it was all about Curry Tuesday. I made curried cauliflower and chickpeas and it was inspired by @minimalistbaker. It all started with onions and garlic in a pan with filtered water. I added garlic and a Serrano pepper and let everything caramelized. Next I threw in homemade curry seasoning (pink salt, pepper, cinnamon, cumin, paprika, and Turmeric) and lite coconut milk. Finally I added cauliflower and chickpeas and covered it with a lid. While I waited a I cooked rice in a pot with filtered water and pink salt. I mixed it together for a creamy, spicy, incredibly delicious plate. For dessert, I tried a new receipt for chickpea brownies inspired by @veganricha. I used 1/4 cup of chickpeas, 1 TBSP of peanut butter, 2 TBSP of quinoa flour, 2 TBSP of coca powder, 3 TBSP of blue agave, a 1/4 cups of non dairy chocolate chips, 1/4 cup of almond milk and a tsp of vanilla. I mixed everything in my Bullet blender, put in a glass dish lined with parchment paper, and placed it in the over at 350 degrees for 25 to 30 minutes. It was fudgy, flavorful, and heavenly. This is how Tuesdays should be. Music: That Day by @jeffkaale #healthybody#strongspirit#betterbody#livewell#bewell#healthyeating#vegan#wholefood#plantbased#happytuesday#godisgood#lifeisbeautiful
• PORK PUTTANESCA RAGÙ + POLENTA • . It’s fantastic to come home to a meal that’s been simmering all day in the slow cooker 😍 so all you need to do is grab a plate, cozy up on the couch, and scream at the TV as the Sharks go into Game 7 🏒 Thanks for the recipe, @nytcooking! Let’s go, Sharks!! 🦈
An explosion of flavor 🌋 Check out these breakfast potato volcanoes! - Ingredients (for 4 servings) • 3 russet potatoes • 6 strips bacon • 1 cup shredded cheddar cheese • 6 eggs • 2 tablespoons fresh chives, chopped - Preparation 1. Preheat oven to 400˚F (200˚C).On a cutting board, peel potatoes then cut each in half widthwise. 2. Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato. 3. Place potatoes in water to avoid discoloration while you finish hollowing out the rest. 4. Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet. 5. Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place. Bake for 45 minutes, or until bacon reaches desired crispiness. 6. Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato. 7. Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side. Sprinkle chives over the egg. Bake for 6 to 12 minutes depending on how well done you would like your eggs. 8. Let cool before serving. Enjoy!