Sakshi Mathur was conceived in North India into a veggie lover family. Her mom was a fantastic cook who focused on everything about. One of the most significant subtleties for her was cooking with crisp fixings. As a youngster and youthful grown-up, she helped her mom in the kitchen. Sakshi Mathur figured out how to cook with only a couple of flavors and herbs all together not to bargain the flavor of the vegetables, grains and lentils. After Sakshi Mathur got hitched and moved to India from The United States in the late 1960s, her family remained veggie lover in light of their adherence to the Jain religion. One of the fundamental standards of the Jain religion is the confidence in peacefulness to every living being and the conviction to "incline toward toleration". Sakshi Mathur is energetic about thusly of life today. Sakshi Mathur is here to show you straightforward and handy plans that do the legitimacy of Indian vegan cooking.


For new cooks and cooks new to Indian vegetarian cooking, the combination of video tutorials and written recipes will make it easier for you to understand the fundamentals in cooking Indian dishes.

BRU Gold Coffee Rub Roasted Chicken

Take the chicken and make about 2-3 incisions in the flesh. The incisions are only so the marinade seeps inside.In a large bowl first mix all the dry ingredients together and then add the honey and oil. The oil will help to make it into a liquid like paste.Use your hands and rub the chicken generously into this special marinade and make sure every piece is coated well. Try and get some of the marinade to seep inside those incisions you’ve made.Pre heat your oven for 10 mins so that it is nice and warm when the chicken goes in.Place the chicken on a baking tray and add in your cloves of garlic ( if you added garlic powder to the marinade you can skip this part ) and cook it in the oven for exactly 20 mins at 180 degrees Celsius.Serve hot with an accompaniment of my signature smashed potatoes ( the recipe is on the blog in the snacks section under recipes ) or even a side salad of your choice.

Crab Meat Fried Rice Recipe

Beat the eggs in a bowl till they mix well. In a smaller pan, add some oil and add the beaten egg mixture. Once it cooks slightly and the eggs start to firm up, scramble them completely till you get scrambled eggs. Set aside till you need to use them.In a big wok, add the rest of the oil and heat. Add the garlic, chopped white part of the onion and red chillies. Cook for a minute. Add some of the greens from the spring onions and the stalks of the celery and cook for another minute.Add the mushrooms and cook for about 5 minutes or till they start to catch colour. To this add the crab meat and keep stirring till the meat catches colour and cooks. This should take a minute or so. Season all the vegetables and crab meat with salt and pepper.Add the cooked rice to this and start mixing everything together. Add the soya sauce to the rice mixture. Keep stirring and mix it all well so the soya coats all the rice, meat and vegetables.

Pan Seared Red Snapper And Couscous Recipe

I would say just follow the instructions on your packet but I find sometimes the measurement is off. What works for me is a 1:1 equal ratio of couscous and water. I measure out a cup of couscous and add it to a bowl. I measure out a cup and a little more of water and heat it on the stove. Water evaporates when you heat so that little extra is to allow that. Once it reaches a rolling boil turn off the flame and add that water to your couscous. Cover with a lid and let it sit while you work on the rest.In a pan add a teaspoon of olive oil, you can add a little butter as well for flavour or just stick to the oil. Add the chopped garlic and chili flakes and let them infuse in the oil and butter for a couple of seconds. Then add the mushroom broccoli and celery stalks and mix well till them cook. Towards the end add the celery leaves and turn off the flame in a minute. Let this this cooked mixture cool for a few minutes so it’s not piping hot.By now the couscous is ready so you can remove the lid and with a fork just gently fluff the cous cous. Transfer it into your serving bowl and add the cooked vegetable mixture. Add all the chopped nut and mix well. To make a dressing add the olive oil, lime juice, salt and pepper in and toss it like a salad. It can be served warm or you can serve it cold as well. Which ever way you like.

Chicken Chili Fry with Fortune VIVO Diabetes-Care Oil

First you marinate the chicken so in a bowl add the chicken, pepper, soy sauce, a few of the chopped garlic and vinegar. Mix well and let it rest for an hour. In your pan, heat some oil and fry the chopped chillies. Fry them for around 2 minutes and remove them and keep aside. In the same pan add the chopped onion and capsicum and cook it for around 2 minutes. They just need to get rid of the rawness but do not burn or cook completely. Remove them and keep aside. Add more oil to the pan, make sure you pan in hot and on high heat and add all the marinated chicken. Let it cook as is for a minute before you start mixing the chicken. It needs to cook for 4-5 minutes and during this time if there is a lot of water that has released do not worry, you can drain it later. Once the chicken has cooked and you’ve drained the water keep cooking the chicken so that it now starts to fry. Add more oil if required. Cook again for another 5 – 7 minutes. During this time add the rest of the chopped garlic and chillies. In the middle of the pan make a well, add a little oil and the red chilli powder, once it cooks mix well into the chicken. This is what gives the chicken it’s fiery red colour but the real spice comes from the chillies. Mix well and let it cook for another minute and serve hot!

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I find most restaurants that serve Chinese food with a smattering of Thai or Malaysian based dishes describe themselves as ‘ Pan Asian’ restaurants. Most of the time it’s just Indianised Chinese fare that we are comfortable with but to really understand what sort of cuisines are included in this ‘ Pan Asian’ list, one needs to have a broad mind and a slightly adventurous palate. There is a certain thrill and excitement in discovering new food that only a curious eater will understand. Travelling always helps but the readiness to embark on a culinary adventure isn’t what every so called Foodie is equipped with.


My relationship with food is a tempestuous one. There are times when I love it and get all engrossed in flavours and different recipes and then there are days where I get frustrated and start counting calories. Like most people, the things I enjoy aren’t always the best for me and I’m struggling with the ‘ everything in moderation’ bit. My current state of affairs is that I’m desperately trying to eat clean. It isn’t always possible specially when I’m travelling but when I’m at home it is a massive effort to cut out the junk and focus of good clean food. I try to bake most things and don’t actually fry at all except if I’m in an indulgent mood and want to try a specific recipe. My quest for trying to eat clean has me trying to include a lot more vegetables in my diet. Not the fancy shmancy cool kids like broccoli or zucchini but things like Bhindi ( okra ) Spinach ( which I absolute do not like ) and other stuff that’s considered extremely vanilla. People are shocked when they learn I don’t enjoy spinach at all but are absolutely gutted when they learn that my dislike for beetroot is just as strong. Beetroot is great for all sorts of things and is frequently found on menus in so called trendy restaurants but I just can’t seem to get my head around it. So after much research I finally found a recipe that I thought I might enjoy. While the use of feta or any cheese isn’t ideal and I don’t generally cook with cheese ( I don’t even add it to my pasta ) this is a match made in food heaven and they make a delicious veggie alternative to a meaty patty. Most folks eat this in between a burger bun with lettuce and onion but I prefer to eat them individually as little tikkis or fritters.


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