All recipes » South east asian » Passover
Thai Red Curry Paste by Hina GujralTraditionally, stone mortar and pestle are used to grind the ingredients for Thai Red Curry Paste. Now, talking about the ingredients for the Thai red curry paste, we have done a bit of substitution here and there. Certain ingredients for the red curry paste are not so readily available in India. To balance the flavour and texture of… |
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Sardine Varuval (Dry Style) by Navaneetham KrishnanSimply simple. Yet crazily yum with rice,tosai or toast |
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Malaysian Banana Pancake by Navaneetham KrishnanPancake served with fresh grated coconut |
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Peach Raisin Bread Pudding (Eggless) by Navaneetham KrishnanEasiest bread pudding |
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Thai Pineapple Fried Rice by Navaneetham KrishnanFried rice famed for its quintessential Thai flavors |
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Egg Banjo With Onion Pickle by Navaneetham KrishnanFried egg, onion pickle, cheese and cucumber in buttered grilled bun, topped with sauces. |
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Stir-Fried Sweet Potato Leaves In Chilli by Navaneetham KrishnanCooked with dried shrimps, chillies and belacan/shrimp paste, simply fabulous with rice alone. |
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Bean Sprout Omelette by Navaneetham KrishnanMini omelets made with eggs, bean sprouts, salad leaves, onions and red chillies. |
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Pandan Coconut Panna Cotta by Navaneetham KrishnanCreamy with coconut cream and served with a heap-full of fruit cocktail. |
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Carrot & Capsicum Omelette by Navaneetham KrishnanEggs with carrots, capsicum, coriander leaves and onion for a colorful, simple and inviting dish. |
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Garlic Coriander Rice by Navaneetham KrishnanMade with only four ingredients. basmati rice, the central ingredient and olive oil, garlic and with coriander leaves, simple yet a welcome change, compared to plain white rice. |
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Sardine Rendang by Navaneetham KrishnanImmersed with the intoxicating aroma of coconut and all the fragrant herbs. |
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Chilli Stir Fried Potatoes by Navaneetham KrishnanStir fried with butter, dried red chillies, cumin and mustard seeds and its aroma also comes from coriander leaves. Much loved too when paired with sambar or rasam. |
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Tom Yum Soup (Vegetarian) by Navaneetham KrishnanSpicy, sour and aromatic, an explosion of tastes and sensations. |
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Fried Kway Teow by Navaneetham KrishnanEver popular Malaysian food, flat rice noodles fried with bean sprouts, eggs, cockles, fish balls and seasoned with dark and light sauce. |
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