Sunday, 30 September 2018

Japanese Cheesecake – Delicious Baking Recipe | Craft Passion

Try this Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light & heavenly cheesecake you will ever make.
Get the full recipe at, more tips are written there to make a perfect Japanese cheesecake.
Recipe slightly modified from I Eat I Shoot I Post
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New York Cheesecake Recipe

Ø18cm SERVES 10
120g biscuits
60g melted butter
400g creamcheese
120g granulated sugar
200g sour cream
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice

200g raspberres
40g granulated sugar
1tbsp water


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Pizza Sauce Recipe – Chef John’s Secret Pizza Sauce Recipe

Learn how to make a Pizza Sauce Recipe! – Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Pizza Sauce Recipe!


Gordon Ramsay’s Granola Recipe

A deliciously simple way to start off any morning.

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Saturday, 29 September 2018

Kashmiri Dum Aloo Recipe | Dum Aloo | Potato Curry Recipe | Indian Vegetarian Recipe

How to make – Kashmiri Dum Aloo.

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Parmesan Garlic Copycat Recipe

Quite possibly my favorite wings at B-Dubs, primarily because it feels like I’m eating a chicken dinner without those annoying vegetables. Not only is this a spot on copycat recipe, but just think about all the ways you can use this sauce? Smoothies, face cream, cuts, sores, bathtub, etc. I hope you can be apart of the Parmesan Garlic movement and make a difference!​

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Parmesan Garlic Sauce
200 Calories Per 2 oz
Makes ~ 1 Cup

Prep: 10 minutes
Roast @ 400°F: 30-40 minutes​
Deep Fry Wings @ 350°F: 8-10 minutes
• Deep Fryer:
• Food Processor:

• 6 Cloves Garlic
• Olive Oil
• 1/2 Cup Mayonnaise
• 2 Tbsp Parmesan Cheese
• 1 Tbsp Corn Syrup
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Dry Seasoning Blend
• 1 tsp Lemon Juice

Dry Seasoning Blend:
• 1 Part Marjoram
• 1 Part Basil
• 1 Part Oregano
• 1 Part Thyme
• 1 Part Black Pepper
• 2 Parts Salt
• 2 Parts Red Pepper Flakes​

1.) To roast your garlic, chop off the top of the bundle exposing the garlic tops. Place on tin foil, drizzle on a tbsp of oil and fold the foil to enclose the garlic.

2.) Roast for 30-40 minutes at 400°F or until garlic is soft.

3.) Let the garlic cool down and you should be able to easily pop the garlic out of the skin and into a food processor. You want to blitz the garlic into a paste. Now you’ve learned how to roast garlic, which can be used in several recipes.

4.) Mix the dry seasoning blend into a bowl and set aside

5.) Mix the garlic paste, mayonnaise, parmesan cheese, corn syrup, apple cider vinegar & lemon juice in a medium sized bowl.

6.) Combine roughly 1 Tbsp of your dry seasoning blend, more or less depending on your preference.

7.) Refrigerate overnight for best results when consuming.

Serving Size 2 oz
Calories 200
Total Fat 20g
Saturated 3.5g
Trans 0g
Cholesterol 12mg
Sodium 400mg
Total Carbs 4g
Dietary Fiber 1g
Sugars 1g
Protein 2g

Serving Size 2 oz
Calories 250
Total Fat 24g
Saturated 4.5g
Trans 0g
Cholesterol 25mg
Sodium 1180mg
Total Carbs 6g
Dietary Fiber 1g
Sugars 2g
Protein 2g

Disclaimer: Nutrition Facts are estimated through MyFitnessPal and should act as a general guideline. It does not represent any actual facts.

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Bread Gulab Jamun Recipe | Instant Gulab Jamun | How To make Perfect Bread Gulab Jamun |Indian Sweet

This Bread Gulab Jamun Recipe is an Instant Gulab Jamun recipe. In this video I have shown How To make Perfect Bread Gulab Jamun. It is a variation of famous Indian Sweet gulab jamun and tastes very similar to milk powder gulab jamun or khoya gulab jamun.
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Karela fry recipe – Karela bhujiya recipe – Karela Masala Sabzi Recipe

Karela Bhujiya is a delicious and instant preparation of bitter gourds and few spices.

Bitter gourds – 5 (250 grams)
Mustard oil – 2 to 3 tbsp
Asafoetida – 1 pinch
Cumin seeds – 1 tsp
Coriander powder – 2 tsp
Fennel Powder – 2 tsp
Dry mango powder – ¾ tsp
Red chili – ¼ tsp
Turmeric powder – ¼ tsp
Salt – 1.5 tsp (or to taste)

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Spinach Omelet Easy Recipe

A printable copy of this recipe and many other easy recipes and videos are available at my website You’re also welcome to purchase my book, “Step By Step Chef: The First 51 Easy Recipes”, in print or Amazon Kindle form, which is handier than printing each recipe off my website.

I also have videos on how to make a pizza omelet:
And how to make an onion and pepper omelet:



Today i bring to you 3 EASY COOKIES RECIPE, EGG-LESS & WITHOUT OVEN. it’s delicious & healthy for you & your kids. Hope you like it.

Ingredients & Process:

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Pancakes Recipe Demonstration –

Recipe here: Stephanie Jaworski of demonstrates how to make homemade pancakes. When I make pancakes, I do not bother with those chemical laden instant pancake mixes that you just add water to. Instead I like to make my own batter, as it uses just a few ingredients that most of us have in our pantries.

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No-Bake Chocolate Biscuit Cake Recipe

No Bake Chocolate Biscuit Cake, many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hardly not to fall in love with it.

To print the recipe check the full recipe on my blog:

Makes about 10 servings

28 oz (800g) digestive biscuits, tea biscuits
1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped

Chocolate Syrup
1 cup (200g) sugar
1/2 cup (60g) unsweetened cocoa powder
1 cup (240 ml) water
2/3 cup (150g) butter
1 tsp vanilla extract

Chocolate Ganache
1/2 cup (120 g) whipping cream (35% fat)
4 oz (120g) bittersweet chocolate, chopped

1. Break the biscuits (cookies) into small pieces into a large bowl.
2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits.
3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.
6. Press well using the back of the spoon or an offset spatula.
7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
10. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
11. Decorate with toasted nuts if desired, cut into slices and serve.

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Crêpes Recipe Demonstration –

Recipe here: Stephanie Jaworski of demonstrates how to make Crêpes. Crêpes are thin French pancakes that have a wonderfully soft and tender texture. They are not that different from an American pancake in taste and texture. I love how you can make the batter ahead of time and store it in the refrigerator for a day or two. But even better, you can make the Crêpes a few days ahead and then just reheat them in a warm skillet without any noticeable loss in quality.

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Buttercream FROSTING RECIPE – Perfect for Decorating Cakes & Cupcakes

For the printable recipe click here:

Better than ANY other frosting recipes I’ve tried this recipe is delicious, foolproof and easy! Plus storage, coloring and flavoring hints and tips.

Perfectly Pipeable for all your Cake, Cupcake and Decorating needs, this has been my go-to frosting recipe for over 10 years!

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2 sticks (8 ounces) unsalted butter, at room temperature
½ vanilla bean (halved crosswise), split lengthwise
5 ½ cups (650g) powdered sugar
1-2 tablespoons whole milk

Cup measure
Electric mixer with whisk or beater attachment
Food colouring (if desired)


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Music: “Crazy for you” by Chris Bussey / Gareth Johnson via Audio Network


Gumbo Recipe

How to make Gumbo. Gumbo recipe. Creole Gumbo

Is this video I show you how to make a Creole Gumbo recipe, that is just absolutely the best you will ever have. I will take you from making a great seafood stock, to making a seafood base to add a fantastic seafood flavor into your gumbo. Watch as I give away some of my long held secrets for making a Seafood Gumbo that is sure to please!

If you can’t find the Pop’s Golden Gem dried shrimp, then you can order them from by following this link.

The Video Gear I use:
Main Camera_1: Canon HF G40
Main Camera_2: Canon HF G30
New Camera for special shots: DJI Phantom 4 Drone
Still Photography:
Still Photography Lense:
Underwater camera:
Main Mic:
Shotgun Mic:
Audio Recorder:


Gulf shrimp 5 Pound, cleaned and washed
Blue crab 12
Crab meat 1 Pound (Fresh)
Water 1 Gallon
All purpose seasoning 1 Tablespoon
Celery 3 , chopped
Carrot 3 , chopped
Onion 1
Garlic 1 Clove (5 gm), quartered
Bay leaves 3

Olive oil 1 Tablespoon
Onion 1⁄2 , roughly chopped
Garlic 4 Clove (20 gm), chopped
Water 2 Cup (32 tbs)
Salt 1 Teaspoon
Freshly ground black pepper To Taste
All purpose seasoning 1 Teaspoon (Frog Bone)
Worcestershire 1⁄2 Cup (8 tbs)
Lemon 3 , quartered
Bay leaves 4
Merlot 1⁄4 Cup (4 tbs)

Vegetable oil 1 Cup (16 tbs)
All purpose flour 1 Cup (16 tbs)
Sea salt To Taste
Freshly ground black pepper To Taste
Celery stalks 3 , chopped
Onion 1 Small, chopped
Onion 1 Medium, chopped
Chopped garlic 1 1⁄2 Tablespoon
Bay leaves 5
Fresh thyme 2 Tablespoon
Canned stewed tomatoes 29 Ounce (2 Cans of 14 1/2 Ounce)
Low salt seasoning 1 Teaspoon (Frog bone)
Okra 24 Ounce, baked
Sausage 1 Pound, chopped
Dried shrimps 3 Tablespoon
Green onions 2 Bunch (200 gm), chopped
Salt & pepper To Taste
All purpose seasoning 1 Tablespoon (Cajun Frog bone)


For Seafood Stock

1. Take water in a pot. Add shrimp tail and shells along with crab flappers.

2. Season water with frog bone all purpose seasoning. Add celery, onion, carrot, garlic and bay leaves. Season with Frog Bone All Purpose Seasoning.

3. Give everything a good mix and bring everything to boil.

4. Reduce the heat and let everything simmer for hour and a half.

For reduction

5. Heat olive oil in a pot. Add onion and garlic and saute for a few minutes.

6. Add water. Season with salt, black pepper and Frog Bone All Purpose Seasoning.

7. Drop in the remaining shells and heads of shrimp, followed by crab feelers.

8. Add Worcestershire sauce, lemon quarters and bay leaf. Pour merlot wine, give everything a good mix.

9. Let everything cook for about 30 minutes.

10. Strain everything into a smaller pot. Reduce this down to about 6 tablespoon of reduction (Should be thick and syrupy).

For gumbo

11. Strain the stock and then mix the reduction with the stock.

12. Pour vegetable oil in a skillet, add flour and continue to mix and cook until all lumps are gone and roux is nice and silky.

13. Season with sea salt and freshly ground black pepper. Stir constantly until dark brown (Be careful not to burn the roux).

14. Drop in onions, celery and cook for 3 to 4 minutes.

15. Add garlic and cook for a little bit more.

16. Transfer the roux and vegetables to another pot. Add the stock to the pot.

17. Simmer for sometime. Add sausage, bayleaves and thyme followed by stewed tomatoes and Frog Bone low salt seasoning and dried shrimps

18. Drop in baked okra and some more water. Continue to simmer for a couple of hours.

19. Throw in the blue crabs and cook for another 10 minutes.

20. Add shrimps, green onions and crab meat. Mix that in and then continue to cook.

21. Season with salt, pepper and cajun seasoning as desired.

22. Cool it down and place it in the refrigerator overnight.


23. Re-heat the amount you are serving the next day, and Enjoy

Recipe Summary

Dish: Creole Gumbo
Course: Main Dish
Cuisine: Cajun/Creole
Ingredient: Seafood
Method: Simmering
Taste: Savory
Restriction: High Protein
Interest: Winter
Servings: 10

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Jamaican Rice And Peas Recipe.

Recipe for making tasty Jamaican style rice and peas or peas and rice as it’s also known as in Jamaica. Rice and peas is truly one of the more delicious Caribbean rice recipes and goes well with curry goat. The curry goat recipe can be found at Flavored with coconut milk, scotch bonnet peppers, thyme, spices and garlic, this rice and peas recipe is simply delicious.


Cheese Muffins Recipe

Quick and easy recipe for cheese muffins, one of the most savory muffins, fluffy, cheesy in the inside, with a great crispy top. They are simply delicious near a good fresh salad or soup and a good alternative for kids lunch boxes.


Makes 12 muffins

1 1/2 cups (190g) flour
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
2 cups (200g) grated cheese (cheddar is good)
1/2 cup (120 ml) milk
1/2 cup (120 g) yogurt
1 egg, beaten
1/4 cup (60g) butter, melted
Freshly ground black pepper
Paprika and grated cheese to sprinkle on top


1. Preheat the oven to 375°F (190°C). Butter and dust with flour a muffin tray or line with paper cups.

2. In a bowl, whisk together the dry ingredients, flour, baking powder, salt and sugar.

3. Stir in the cheese and black pepper.

4. In another bowl mix the yogurt with milk, egg and melted butter.

5. Fold the liquid into the flour mixture.

6. Spoon mixture into the muffin cups. Sprinkle paprika and grated cheese on tops.

7. Bake for about 20-25 minutes until golden brown.

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Omelette Sandwich – Quick & Easy Breakfast recipe

This is a easy, quick and simple recipe. It is healthy too. Perfect to cook when you want it super quick and filly. Try out this Omelette sandwich.

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Ingredient list
1 Egg
1 tsp Red Pepper
1 tsp Green Pepper
2 Chopped Green Chili
1/2 tsp Salt & Pepper
2 Wheat Bread Slices
1 tsp Tomato Ketchup
1/2 tsp Red Chili Powder
1/2 tsp Chat Masala

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Vegetarian Curry Okra Recipe.

Here’s a quick and tasty way to prepare okra or ochro as it’s known in the Caribbean. First we’ll create an aromatic base with diced onion, garlic and curry powder, then we’ll toss in the okra and give it a quick stir-fry. In the Caribbean okra is a very popular vegetable, so we’re always looking for ways to cook and enhance it’s appeal. This curry okra (okra curry for my Guyanese friends) will be a hit on your dinner table.

You’ll Need

1 lb okra
1/4 teaspoon salt
pinch fresh ground black pepper
1 medium onion diced
3 cloves garlic
2 birds eye pepper (or 1/4 scotch bonnet)
1 pimento pepper (akak seasoning pepper)
2 tablespoon veg oil
1 tablespoon madras curry powder

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Potato Soufflé Recipe

Potato Soufflé is an easy recipe for such a comforting dish perfect for fall tables. Love the way it puffs in the oven and how the steam comes out when you start dig in it. The breadcrumbs form a delicious crust on the bottom and edges and the cheddar and Parmesan cheese bring such an amazing flavor. The chives are not to be forgotten as well as they bring color and their unique taste.


Makes 4 servings

2 tbsp (30g) butter, plus extra for greasing
3 tsp breadcrumbs, for coating the ramekins
1 large potato (300g), cooked with peel on
1 1/3 cups (85g) mature Cheddar, grated
1/3 cup (30g) Parmesan Cheese, grated
2 tbsp fresh chives
2 eggs
freshly ground black pepper
6 tbsp milk
paprika, for garnish


1. Preheat the oven to 450F(220C) and put a baking sheet in the oven to heat up. Butter 4 ramekin dishes and dust with breadcrumbs.

2. Peel the cooked potato and place in a medium bowl. Use a potato masher to mesh it well.

3. Grate the cheese and separate egg yolks from the whites. Add cheese, chives, black pepper and egg yolks over the mashed potato.Stir to combine.

4. In a small pan warm the milk with butter until the butter melts and pour over the potato mixture. Stir to combine.

5. Whisk egg whites until stiff peaks form. Gently fold the egg whites into the potato mixture.

6. Fill the prepared ramekins with potato mixture and sprinkle paprika on top. Place in the oven on the preheated baking sheet and bake for 15-17 minutes until puffed and golden.

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Kurkuri Bhindi Recipe-How to Make Crispy Okra-Bhindi Kurkuri-Okra or Bhindi Fry

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Perfect Prime Rib – Easiest Prime Rib Recipe Ever! – Holiday Prime Rib of Beef

Learn how to make Perfect Prime Rib Recipe! Visit to get more info, and watch over 500 free video recipes. I hope you enjoy this Perfect Prime Rib Recipe, a great holiday entertaining idea!


Homemade Cinnamon Rolls Recipe – Laura Vitale – Laura in the Kitchen Episode 300

To get this complete recipe with instructions and measurements, check out my website:

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Twitter: @Lauraskitchen


Crunchy Korean fried chicken recipe (Dakgangjeong: 닭강정)

The full recipe is on my website:
This crispy, crunchy, spicy Korean fried chicken is incredibly delicious! You’re going to love it, I guarantee, and take this chicken to a party and everyone will give you compliment: “Whoo ah~ this crispy chicken is crunchy crunchy like candy!”

If you like this recipe, also check out my original dakgangjeong recipe, which is a lot chunkier and stickier:

and also my spicy, seasoned can’t-fail yangnyeom-tondak:


Banana Pancakes || Home Made snacks Recipe

This is a good made from scratch recipe. I also made extras and put them in the freezer for another quick breakfast for my son. This recipe came from All recipes,

submitted by Andrea. You can put any fruit in your pancakes. Also, when you want to freeze them, make sure they are cool and put them in a freezer bag layered

between wax paper. Layer 3 at a time. Then put them into another storage bag. When your ready for a quick pancake fix, just put 3 pancakes on top of each other, on

a microwavable plate,do not cover, and cook on high for about 30-45 seconds. That’s it. Enjoy.
Combine flour, sugar, baking powder and salt.
In separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be a little lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop batter onto pan, using about 1/4 cup for each pancake.
Cook until pancakes are golden brown on both sides.
Adding Nuts, Chocolate Chips, and More!
These pancakes are awesome on their own, but they also welcome some company. To these pancakes, try adding chopped nuts, chocolate chips, fresh blueberries, or even

a handful of leftover granola. Sprinkle these extras over the pancakes on the griddle as the first side cooks.
And of course, when you pile these on your plate, don’t forget the syrup. Or a smear of jam. Or maybe some Nutella. It’s your stack of pancakes — you can eat them

however you want.

12 pancakes
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1⁄4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed (leave a few chunks)
banana pancake recipe, banana and egg pancake, banana pan cake really tasty, healthy banana pancake,
recipe banana pan cake part 1, banana pan cake recipes, banana pan cake by nisha madhulika,
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Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)

This is the classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, aka baechu-kimchi, or pogi-kimchi. But this dish is so common that most Koreans simply call it “kimchi.” When people talk about kimchi, this is the dish they’re referring to!

Full recipe:
Kimchi-making FAQ:

These are the best hot pepper flakes I ever tried:
Very spicy version:
and medium spicy:


Bengali Rasgulla – Sponge Rasgulla Recipe | Perfect Recipe, Everything Answered

Use Leftover Sugar Syrup: See this Recipe:

Text Recipe with Print Option Here:


Text Recipe:

Hey Foodies,

Here, I am with the perfect recipe of Rasgulla for you!! This is ought to be my favorite Indian Sweets.. I’ve failed, over 30 times to prepare this, Sigh! Just for you all.. Finally, after 4 months from my first try.. Here, I have the perfect recipe for you all!!

I would suggest, watch the video and see the consistency of the chenna to get the perfect rasgullas.. If the chenna is over kneaded, it wont work, if its less kneaded, it wont workout! So, see and consistency and prepare this… The key to get a perfect rasgulla is lying on the moisture content and the kneading.. Many recipes mention to knead for so and so minutes.. But the time depends upon the quality of chenna.. As i mentioned in the video..

Text Recipe:

Feel free to ask me any queries about this.. I have the solution of this rasgulla.. Whether its dry rasgulla, or flat, or the rasgulla broke into syrup, or they cracked, or they diluted into syrup or so.. 🙂 And dont worry, even they go awry, we have solutions for them..And one can make something out or other from it..

Its easy to make, but its tricky!

Try it and let me know the outcome!!


9 Recipes For Chocolate Lovers

Check out all the videos here:

Chocolate stuffed strawberries:

Chocolate Stuffed Strawberries

Posted by Tasty on Monday, January 11, 2016

Cookie Dough Cheesecake

Chocolate galaxy bark:

Chocolate-covered cheesecake bites:

Cookies & Cream Puffs

Triple chocolate scones:

Chocolate raspberry cups:

Chocolate pretzel poke cake:

Chocolate hazelnut Souffle

The Buster
Licensed via Warner Chappell Production Music Inc.

Made by BFMP


Fish Recipes : Cooking Seared Salmon Recipe Preparation Tips

Learn how to make seared salmon with some expert preparation tips in this free cooking video series on making delicious fish recipes.

Expert: Louis Ortiz
Bio: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years.
Filmmaker: EV studios


Eric Lanlard’s Top 5 Christmas Recipes

It’s the Holiday season, and I’m getting into the baking spirit with my five top Christmas bakes !! Recipes are below…

#1 Chocolate Bread & Butter Pudding

#2 Maple Pecan Sticky Bars

#3 Gypsy Tart

#4 Raspberry & Elderflower Trifle

#5 Pineapple Upside Down Cake

Happy Baking !! xxx


Chinese Vegetables in Szechuan Sauce – Vegan Vegetarian Recipe

Chinese Mixed Vegetables in a Szechuan Sauce – Vegan Vegetarian Recipe
Food Ingredients:
Mixed Vegetables
-1 cup Cauliflower Florets
-1 cup Snow Peas
-1 Bell Pepper diced
-1/2 cup Carrots cut
-1 cup Mushrooms
1 cup Tofu diced and fried
1 Tomato chopped
1 Onion diced
3 Cloves pounded
3 Garlic Cloves chopped
3 tbsp Starch and 1 cup Water/Stock
1 tbsp Chili Paste (Lao Gan Ma)
2 tbsp Soy Sauce light
1 tbsp Soy Souce dark
1 tbsp Rice Wine (Shaoxing)
1 tbsp Sugar and 2 tbsp Oil

“Funky Chunk”
Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0


Vegetable Manchurian Recipe Video – Indo Chinese Fusion Recipes by Bhavna

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Beth’s Foolproof French Macaron Recipe | ENTERTAINING WITH BETH

Learn how to make a foolproof macaron, with my 6 tips and tricks for perfecting the French Macaron cookie, one of the hardest cookies to master.



Foolproof Brownies
Foolproof Crepes
Foolproof Tiramisu
Foolproof Snickerdoodles

Makes 24 completed sandwich cookies


3 Egg Whites
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g)
1 cup almond flour (120 g) (SEE NOTE BELOW)
pinch of salt
¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work)

NOTE: If you cannot find almond flour where you live, check out this great video from my new friend Dzung at Honeysuckle Catering and she’ll show you a great easy way to make it yourself!

1/4 cup salted butter (60g)
3/4 cup powdered sugar (75 g)
1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice

Preheat oven to 300F degrees

Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. TIP: #1 eggwhites should be room temp. To create room temp eggs, submerge in warm water for 5 mins.

Whip until they form a peak that stands upright. Think Seattle Space needle.

Then add the food coloring. TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be.

TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on 🙂 You want a really fine powder mixture to create a smooth and pretty on top to your cookie.

Fold flour/sugar mixture into the egg white mixture. TIP#4 This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won’t have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, depends on how strong you are, Ha! So it can take a few tries to get it right. But when you do, the trumpets will blare and you will feel SO accomplished!

Transfer batter to a pastry bag.

Pipe out 1 inch rounds on a baking sheet lined with parchment paper.

TIP#5: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.

TIP#6 Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be “tacky” to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can’t spread out in the oven, and are forced to rise up. That’s what creates the feet!

Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.

Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.

Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ ” in diameter)

Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!

If not eating right away, keep refrigerated.

I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday!”


How to Make French Toast!! Classic Quick and Easy Recipe

Learn how Crouton Crackerjacks makes simple yet delicious french toast! There is nothing fancy here because simple is better with this. About the best french toast you’ll have anywhere!

What you’ll need:
6 sliced Texas toast or thick cut bread
2 large eggs
1/4 cup milk or cream
1 tsp sugar
1/4 tsp cinnamon
pinch of salt
splash of vanilla extract
butter and vegetable oil for cooking

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Balushahi Recipe | बालूशाही रेसीपी | Khurmi Recipe | Badusha Recipe

Balushahi Recipe also known as Badusha Recipe, Khurmi Recipe, Balusha recipe , or Balushai Misti Recipe,

Ingredients for Balushahi :
Refined flour (मैदा ) – 2.5 cup ( 300 gms)
Ghee (घी ) – 1/2 cup ( 100 gms )
Sugar (चीनी ) – 2.5 cup ( 500 gms)
Pistachios (पिसते ) – 15 to 20
Green Cardamom (इलाइची ) – 6
Saffron strands (केसर के धागे ) – 30 to 40
Baking Powder (बेकिंग पाउडर ) – 1 tsp
Ghee (घी ) – For frying

How to make Balushahi
Direction :
Getting ready :
1.Add cardamom to the apparatus and peel it and grinds it. Take 30 to 40 saffron strands,Add a little water so that the saffron gives off color.
Making :
1. Take 2.5 cup refined flour. Add 1 tsp baking powder to it. Mix well.Add ½ cup ghee to it.Mix well again.Add water in small portions to make dough. Make sure you just bind it. Keep it aside for 10 to 15 minutes to set.
2. To prepare sugar syrup, take 2.5 cup sugar in a vessel, add 1.25 cup water to it. Turn on the flame.Cook until the sugar dissolves in water.Stir it at regular intervals check it. The last drop of sugarsyrup should form a single thread. When sugar syrup is ready,Turn off the flame.Add cardamom powder to it, add the soaked saffron to it stir once,. Place the sugar syrup over a jali stand.Cover and keep it, so that it doesn’t cool down quickly.
3. 20 minutes are done, dough is set and ready. Squash it slightly, Keep dough layered. Break the lump of dough Make a log from it. Make small balls, meanwhile heat up a wok with ghee.
4. To shape the balushahi, Lift a dough ball.Give it a round shape.Press it and make a hollow from one side. Lift a dough ball.Give it a round shape.Press it and make a bit hollow from both side. Place the shaped Balushahi in a plate.Make all the Balushahi likewise.
5. Check if ghee is sufficiently hot, You need less hot oil like to fry the Balushahi. Put the Balushahi to fry. Fry on low flame, when they float over the ghee, when golden brown from below, flip them. Slightly increase flame and fry well until golden brown from all sides. When fried and ready, take it out.Hold the Balushahi over the ladle ,so that the extra ghee drains back to the wok. Keep it in a plate.
6. Take out the Balushahi and drop it in sugar syrup.Dip it.
7. If the ghee seems too hot then then turn off the flame for 2 to 3 minutes and let it cool. Turn on flame, put the Balushahi to fry. Meanwhile Take out the balushahi dipped in sugar syrup.Keep it in a separate plate.
8. All the balushahi are fried and ready. It takes 20 to 21 minutes to fry balushahi at once. 21 Balushahi are ready with this quantity of dough.
9. To garnish place Balushahi in a plate. Garnish with pistachio shavings.Balushahi can be stored in refrigerator and eaten upto 15 days.

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Dutch Baby Recipe – How to Make Dutch Babies – German Pancakes

Learn how to make a Dutch Baby Recipe! Go to for more information, and many, many more recipe videos. I hope you enjoy this easy Dutch Babies recipe!


Fattoush Salad (Healthy Salad) recipe

How to make fattoush salad at home in easy steps. Fattoush salad recipe. Fattoush salad is a Mediterranean salad. Fattoush salad is low in calories and rich in vitamins and yet filling. for more details click
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Minestrone Soup Recipe – Italian Vegetable and Pasta Soup

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How to Make Lentil Soup | Soup Recipe |

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Watch how to make a simple, 5-star lentil soup. Paprika gives this healthy soup a tasty Hungarian twist. You’ll simmer tomatoes, onions, garlic, and aromatic vegetables with lentils in chicken stock and a little white wine.

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Friday, 28 September 2018

World’s Best Breakfast Recipe – Shakshuka AKA Tomato Eggs

All Ingredients and Method Below!!! Check out my for recipes and pics @primal_gourmet

Turn on HD for maximum awesomeness!

When it comes to Shakshuka, I’m a purist. I like to keep things simple and easy, focusing on the two star ingredients – the tomatoes and the eggs. The spice of the harissa (a magical Tunisian chili paste) and smokiness of the Spanish paprika are GLORIOUS alongside the sweet yet acidic tomatoes and creamy, rich eggs. Shakshuka is the ultimate breakfast or brunch dish because its all cooked in a single pan and can easily feed a crowd. Plus, its super healthy and will leave you satisfied but not weighed down.

Give it a try and let me know what you think in the comments!

Lots of Love,


N.B: The measurements for this Shakshuka recipe should be taken with a grain of salt (see what I did there?!) Jokes aside, Shakshuka is something you should experiment with to find the perfect balance of spice, acidity and sweetness that works for you. Measurements will vary depending on the sweetness of the tomatoes and onion so be sure to taste and season in stages! I promise, once you make it, you will make it time and time again! Enjoy!


1/8 cup Organic extra virgin olive oil
8 Eggs (this recipe calls for 2-3 eggs per serving (I usually eat 3 eggs in a serving. You can easily adjust other ingredients depending on how many servings you are making)
5 large, ripe tomatoes – chopped into 1” cubes (overly ripe tomatoes are perfect here)
1 medium onion – diced
3-5 cloves garlic – roughly chopped (use more or less depending on your garlic tolerance. Also, mince or dice depending on how you like your garlic. I prefer a rough chop for this recipe because the garlic will have less of a chance to burn when frying if left larger.)
1 tsp smoked Spanish paprika
1 ¼ tsp harissa (use more or less depending on your spice tolerance – this stuff is HOT!)
Salt and Pepper to taste
1 handful kalamata olives – roughly chopped and pitted (substitute any olive you like here)
1 handful fresh cilantro/coriander – roughly chopped (substitute parsley, dill, mint, or tarragon)


1. Heat a large, cast iron skillet over medium heat.
2. Add olive oil to the pan.
3. Add onions and garlic to the oil, season with a pinch of salt and sauté for 10-15 minutes until translucent and soft – stirring occasionally so as not to burn.
4. Sprinkle in smoked paprika and coat the onions and garlic. Toast for 1-2 minutes, stirring constantly to prevent burning.
5. Add in tomatoes and season with another pinch of salt and freshly cracked black pepper.
6. Toss the tomatoes with the onions and garlic. Lower the heat to a medium-low and cover the pan with a lid to trap the steam. Continue to cook the tomatoes for 10-15 minutes, stirring occasionally to prevent the bottom of the pan from burning.
7. When the tomatoes reach the desired “chunkiness” (very technical, I know!) remove the lid and begin to crack the eggs directly into the tomato sauce. TIP: With your wooden spoon or spatula, create a small hole in the sauce and crack the egg into the hole you’ve created. This will help the egg to cook into the sauce, rather than over top of it.
8. Cover with a lid and cook until the whites have hardened but the yolks are still runny – approximately 6-8 minutes (This is personal preference. If you prefer your eggs well done like my picky brother, cook them a little bit longer.)
9. Remove from heat and garnish with your olives and fresh herbs.
10. Serve and enjoy your Paleo Shakshuka.

Warning: This recipe may cause kitchen/cooking envy. Primal Gourmet claims no responsibility in disputes that should arise among the best of friends over who should wear the “Best Brunch” crown (though if you make this version it will probably be you. Just saying.)

Music: Bensound – Funny Song


Beef Lo Mein Recipe

Learn how to make Beef Lo Mein Recipe


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How to Cook Steak and Spicy Beef Salad Recipe – Gordon Ramsay

Gordon shows how to cook steak perfectly – and turns it into a spicy beef salad. From Gordon’s Ultimate Cookery Course. Subscribe for more videos.

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Salads: Avocado Tuna Salad Recipe – Natasha’s Kitchen

This Avocado Tuna Salad recipe is a keeper! Easy, Excellent Salad with a light, flavorful lemon dressing and freshness of cilantro.

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15 oz (or 3 small cans) tuna in oil, drained & flaked
1 English cucumber
1 small/med red onion, sliced
2 avocados, diced
2 Tbsp extra virgin olive oil or sunflower oil
Juice of 1 medium lemon (about 2 Tbsp)
¼ cup (1/2 bunch) cilantro, chopped
1 tsp sea salt or ¾ tsp table salt
⅛ tsp black pepper

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Turkish Sesame Bagel Simit Recipe – Ring Bread

Simit is one of the most common pastries in Turkey with Borek. Most of Turkish food sesame bagel people eat a simit almost every morning, for breakfast. In Turkey you can find this pastry in every corner, but we prepared an ‘How to make Simit’ video for those who wants to have simit ( sesame ring bread ) when they are outside of Turkey aswell!
Make a pit in the middle of the flour and pour the yeast Add the salt And the vegetable oil Cover the bowl with plastic wrap and let it rise for an hour Add 4 tbs water to the molasses and transfer into a large bowl Cut the dough into 6 equal pieces Dip in to the molasses and sesame Leave those to rise for an hour Bake for 25 minutes on 220C (440F) pre-heated oven . Macedonian: ѓеврек, Bulgarian: геврек
Simit Recipe
3 cups flour
2 tsp salt
1 tbs dry yeast
3 tbs vegetable oil
4 tbs molasses
1 cup water


Design Recipes Season 2 Episode 8

On this episode of the WPIX Real Estate and Design series Design Recipes hosted by Celebrity Interior Designer Cathy Hobbs, we take you inside 172 Madison Avenue a one of a kind new development project along Manhattan’s storied Madison Avenue. Sandy Mei Cheng of Bracha New York at Keller Williams NYC gives us a tour. Then, Brooklyn expert Donald Brennan of Brennan Marketing and Sales takes us to Brooklyn Bowl an iconic venue in Williamsburg, Brooklyn that was an integral part of the evolution of this hip neighborhood. PLUS show host/interior designer Cathy Hobbs takes on a winter renovation project! It is the desire of many homeowners to be able to enjoy their outdoor environment year round. Cathy creates the ideal environment by creating a luxurious outdoor spa! The spa features the leader in pools and spas Dimension One. We also partner with Hudson Valley pools and spas authority Swim King of Ulster. The highlight of this innovative ️renovation another dramatic before and after by the show’s “go to” landscape creative team, Pete and Adam Muroski of Native Landscapes and Garden Center in Pawling, New York.


3 Homemade Lemonade Recipes

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Classic Lemonade
1 cup freshly squeezed lemon juice
1/2 cup white sugar
1/2 cup water
4 cups water

Watermelon Lemonade
2 cups watermelon, pureed

Ginger Mint Lemonade
1 inch piece of ginger, peeled and diced
1/4 cup mint leaves

Cherry Pineapple Lemonade
1 cup pineapple juice
1 cup cherries, pitted (fresh or frozen)

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Recipe: Black Bean Chili

Vegetarian chili at it’s finest, complete with tomatoes and fresh cilantro.

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Macaroni and Cheese Recipe

Today I’m sharing with you a recipe for perfect macaroni and cheese! This recipe is easy and simple to follow.

So if you would like to learn how to make macaroni and cheese then just follow this recipe.

A printable recipe will be linked on my website here

If you like this video and found it helpful don’t forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.

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Baking Dish

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2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Milk
2 Cups Cheese
250g Macaroni

Melt the butter over medium heat in a saucepan. Sprinkle over the flour and mix with a wooden spoon to create a roux. Cook out the roux for about 2 minutes, stirring. Add the milk gradually, mixing well in between each addition to remove any lumps. Continue cooking the sauce for 10 minutes, stirring occasionally. Remove from heat and leave to cool for a few minutes. Season boiling water with salt and add the macaroni, cook according to package instructions. Start to add the cheese gradually to the sauce, reserving some for sprinkling over the top. Drain the macaroni and add to the sauce. Mix well and pour into a baking dish. Top with leftover cheese and place into a 200C or 400F oven for 20-25 minutes until the top is golden.

Serves 6 | Calories 294 | Fat 22g | Protein 14g | Carbs 11g |
Sugar 4g | Sodium 303mg

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– iHerb Use the code PJQ118 for $10 off your first order.

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Da Real Gee Money – The Recipe (MUSIC VIDEO)

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SOAN PAPDI RECIPE | Soan Papdi | Patisa Recipe | Patisa

YOU CAN ALSO SEE INDIAN SWEETS RECIPES AFTER CLICKING ON LAST PORTION OF VIDEO. In this Video, please click on Link to watch other recipes:
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The Best Cauliflower Pizza Crust Recipe That Won’t Fall Apart

You can make the best cauliflower pizza crust recipe that will not fall apart. Slice it, hold it, eat it–it keeps it’s shape –and it actually tastes like pizza! This cauliflower pizza is gluten free, healthier than bread dough, and definitely worth trying.
A printable copy of this cauliflower crust recipe and more tips on how to prepare it can be found at

Best Cauliflower Pizza Crust Recipe That Won’t Fall Apart

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What You Need To Make a Cauliflower Crust Pizza:
2 cups of grated CAULIFLOWER
1 cup of freshly grated PARMESAN CHEESE
1 EGG beaten
PARCHMENT PAPER to line your baking sheet
and whatever PIZZA SAUCE and

How to Cook the A Cauliflower Crust Pizza Recipe:
Grate fresh cauliflower florets into granules resembling “poprocks”
Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat, not too hot. Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
Remove skillet from burner and set aside to allow cauliflower to slightly cool.
In a bowl, beat 1 egg.
Add grated Parmesan cheese to the egg. You can substitute, asiago or romano cheeses, just be sure you use a hard cheese for best results.
Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
Spread parchment paper onto a baking sheet. DEFINITELY USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up (and also be sure not to mix up parchment paper with wax paper!)
Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about ¼ inch thick. The crust will be about 10″ across.
Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin.
Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce. Use a marinara sauce, pesto, white sauce, or whatever. Top with your favorite pizza toppings.
Return pizza to the oven and continue to cook at 400 F for about 10 minutes until the toppings are done, watch the edges of the cauliflower crust; the edges will darken too much if overcooked.
Remove the pizza from the oven and set on a cooling rack –or don’t– this step isn’t make or break.
And that’s it.
eat and enjoy.

A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine, and will taste very much like a pizza.

“Your Call” by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:

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Naan Bread Recipe by Manjula, Indian Vegetarian Gourmet

View full recipe at
check out my Ebook of delicious recipes on Amazon by Manjula.
Naan, the most popular Indian bread in the Western word. Naan can be the main attraction going to an Indian restaurant, naan directly coming from the clay oven “tandoor” taste heavenly. The texture and the earthen aroma from naan! It is so easy to just fall in love with Naan. My naan recipe uses a regular home oven and a clay pizza stone to give the naan same exposer as a clay oven.

Recipe makes 6 Naans
2 cups all purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
2 tablespoons oil
21/2 tablespoons yogurt
3/4cup look warm water
1 teaspoon clear butter or ghee
1/4 cup all purpose flour for rolling


Trick Recipes: Ice Cream Cupcakes なんちゃってアイスクリーム レモンアイス チョコミントアイス

With summer just around the corner, nothing hits the spot more than a cold, sweet ice cream cone. Or so you thought, until you realize that ice cream cone is actually a cupcake! (but with a mouth full of our delicious frosting, you don’t really care) Available in lemon and mint chocolate chip!Also check the community tab

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いたずらゴコロたっぷり しかも、食べて もちろん おいしい

Smooch Gummy Candy Cupcake
Tiny Christmas Tree Cupcake


Ice Cream Cone Cake
1. Preheat oven to 160℃(320°F)
2. Put two room temperature eggs into a mixing bowl and beat with a whisk or mixer until frothy
3. Gradually add in 60g of powdered sugar into bowel, mixing continuously until thick
4. Gradually sift in 60g of flour and mix with a rubber spatula
5. Mix in 15g of melted butter
6. Pour batter into ice cream cones and bake for 15 minutes
*Check if the cake is done by inserting a toothpick in the center. If it comes out clean, it’s done!

Ice Cream Frosting (Makes 3~4 scoops)
1. Make meringue by adding 10g granulated sugar to 50g of egg white and beat on medium speed until soft peaks form.
2. In a pot, add 70g granulate sugar, 20ml water and set to medium, heating until it forms a thin syrup.
3. Gradually add syrup from 2 to the meringue and beat on medium speed until stiff peaks form.
4. In a sperate bowl, cream 200g room temperature unsalted butter, add in 1/3 of the meringue and mix in with a rubber spatula.
5. Gradually add the rest of the meringue and mix well until soft.
6. Add color to the butter cream. To make the lemon ice cream frosting, use yellow food coloring and lemon peel. To make the mint chocolate, use green food coloring and add chocolate chips.
7. Scoop frosting onto ice cream cone cakes and you’re done!




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Steak (Beef Steak) Recipe

How to marinate & make beef steak at home in easy steps. Beef Steak Recipe
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2 Pieces (2 lbs / 907 g) Beefsteak
4 Garlic Cloves
2 Tbsp Dijon Mustard
2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
3 Tbsp Soy Sauce
1/4 Tsp Salt
1 Tsp Honey
2 oz (57 g) Tamarind (or 2 Tbsp Tamarind Paste)
Paprika, Ground Chili Pepper

1- Dissolve 2 ounces of tamarind in 1/4 cup of boiling water, stir until thoroughly dissolved.
2- Pass the mixture through a strainer.

Directions: for details click

eef Steak contains high amounts of vitamin B12, Selenium, Zinc.
It is very low in Sugar.


Charlie Sheen’s Winning Recipes

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On Charlie Sheen’s new cooking show; Winning Recipes, Charlie shows you how to cook using all of the power of a warlock.

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Chocolate Ganache Recipe – 3 Ways! Whipped, Poured and Spread Frosting by My Cupcake Addiction

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2 ingredient decadent chocolate ganache frosting recipe – Pour it, Pipe it or Spread it!

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Dark Ganache:
1 1/4 cups heavy (whipping) cream
21 oz / 600g dark chocolate

Milk Ganache:
1 1/4 cups heavy (whipping) cream
23oz / 650g milk chocolate

White Ganache:
1 cup heavy cream
25 oz . 700g heavy (whipping) cream

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Breakfast Casserole Recipes – Egg Bake Recipe – Eggs Spinach Mozzarella Cheese Casseroles – Jazevox

Home to make breakfast casserole recipes. Healthy and easy egg bake recipe great breakfast ideas that you can cook for your family. Healthy casseroles breakfast idea that you can serve regularly. It has fresh large eggs, organic spinach leaves, (low fat) shredded mozzarella cheese. You can also add thinly sliced green onions or dried onion if you don’t have fresh one. Best serve when hot, you can add sour cream or Picante sauce on top for more flavorings.

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Tropical Smoothie Recipes – Fruits And Vegetables Smoothies



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6 Classic Cocktail Recipes!

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Today Sara Lynn Cauchon shares 6 classic cocktails that are perfect for summer.
Summer Sangria:
Refreshing Lemonade:
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1oz vodka
2oz cranberry juice
1oz grapefruit juice
lime for garnish


2oz peach nectar (or peach puree)
sparkling wine

Pineapple Fizz

1oz coconut rum
2oz pineapple juice
soda water
fresh pineapple for garnish

Classic Mojito

½ lime, sliced into 4
8-10 fresh mint leaves
1 tsp sugar
1oz white rum
soda water

Blue Lagoon

1oz vodka
1oz blue curacao
3oz lemonade
cherry for garnish

Purple Cosmo

1½oz vodka
½oz blue curacao
1oz cranberry juice
lime juice

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Recipe: Cabbage Soup

Tomato paste is the secret ingredient in this plant-based cabbage, carrot and celery soup.

For the ingredients list and recipe instructions please visit:

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mirchi bajji recipe | chilli bajji | मिर्ची भजिया रेसिपी | mirapakaya bajji | menasinakai bajji

full recipe:


mirchi bajji recipe | chilli bajji | mirapakaya bajji | menasinakai bajji with detailed photo and video recipe. a spicy and savoury snack recipe made with green chillies or also known as jalapenos. it is a perfect evening snack with a cup of tea or coffee, especially during monsoon or winter season. it is generally eaten as it is without any sides but tastes great with dips like green chutney, tomato sauce or schezwan chutney.
mirchi bajji recipe | chilli bajji | mirapakaya bajji | menasinakai bajji with step by step photo and video recipe. indian cuisine is incomplete without highlighting the lip-smacking street food cuisine and its recipes. generally, when it comes to street food it is either indo chinese or chaat recipes which takes the top spot. but there are certain deep fried recipes like mirchi bajji recipe which is equally appreciated as street food recipes.


Kewpie Mayonnaise Recipe – Original Japanese Mayo Recipes

Video Recipe How to Make Kewpie Mayonnaise – Yummy Recipe

This video recipe teaches you how to make flavorful Kewpie Mayonnaise from home. It’ very easy to make mayonnaise and this recipe is also quite easy.
The only thing you will need to know to make this recipe is how to make Dashi Stock a type of Japanese fish stock that is a building block of most Japanese cooking, here is the video recipe for Dashi Stock: .
what does Kewpie mayo taste like? It is surprisingly different to western mayo in that it is high in Umami taste, this is what makes it go so well with foods like sushi, that’s not that surprising since sushi is also from Japan.

Check out all my sushi video recipes:

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What is this channel all about? Is like a free Culinary school dedicated to teaching everyone how to cook better food, we pride ourselves on creating new exciting sushi roll recipes and then sharing them with the world. In our video tutorials we will teach you how to do all a basics of making sushi and create innovative sushi rolls, sashimi, nigiri sushi and possibly might create a new category of sushi , who knows. Subscribe to our YouTube channel its free:

Music creative commons :
music provided by YouTube,
Artist: “Topher Mohr and Alex Elena”
Song: “Hot Heat”

Produced by Chef: Davy Devaux
Free Cooking School Online

Please watch: “Dragon Sushi Roll Recipe – Japanese Food (delicious)”



Rice Flour Poori recipe – Chawal Atta Puri Recipe – Vade Recipe

Ggluten free, Rice flour poori is very popular recipe of Goa and Kokan areas.

Rice flour – 1 cup (170 grams)
Oil – 1 tbsp
Cumin powder – ½ tsp
Salt – less than ½ tsp or to taste
Fennel powder – ½ tsp
Coriander powder – ½ tsp
Oil – for frying pooris


Getting ready:

Warm some water for kneading rice flour to make pooris.


In a big mixing bowl take rice flour, coriander powder, fennel powder, salt and cumin seeds. Also add 1 tsp oil and mix everything well then add lukewarm water in small parts to knead soft dough.
Cover the dough and keep aside for 20 to 25 minutes to rest. Heat some oil in a wok or pan for deep frying the pooris.
Pinch small to medium size balls from the dough and cover to prevent the dough balls from drying.
Now lift a dough ball, grease your hands with some oil and roll into round shape. Place this dough ball over a polythene sheet and press gently with your hands or a rolling pin in round poori. Keep it little thick.
Gently slide the rolled pooris in oil and deep fry until it gets puffy and golden brown from both sides.
Drain out the fried pooris on kitchen paper towels to remove excess oil. Similarly prepare the rest.
Tempting and sumptuous rice pooris are ready.


Serve steaming hot with any dal, chana masala, aloo masala or any other sabzi you like along with some chutney and pickle.

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