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BASIC CHINESE CHICKEN STOCK

Posted January 23 by Kirthana Kumar

Recent posts

  • RED AMARANTH RAITHA
  • BROCCOLI & ZUCCHINI WITH MARINARA & OLIVES
  • LIGHTER DHAL MAKHANI
  • FRIED OYSTER MUSHROOMS
  • PUMPKIN & CAULIFLOWER SALAD WITH PECANS & FETA

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Kirthana Kumar
Red amaranth raitha | A good raitha needs a good b Red amaranth raitha | A good raitha needs a good base. A simple and straightforward method to make a raitha is to grate and cook the vegetable, stir it through some curd, and temper with spices. But with a little more effort you can really elevate it. That ‘effort’ that I speak of: blend grated coconut, garlic, green chillies and cumin seeds to a coarse paste. Mix it up with the cooked spinach and tempering. Serve with rice and accompaniments or eat by the spoonful. Choose your own adventure. Recipe is linked
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132 kilos this morning! (at a body weight of 54 ki 132 kilos this morning! (at a body weight of 54 kilos) 🌚 Diastasis, you lose.
Broccoli & zucchini with marinara & olives | I hav Broccoli & zucchini with marinara & olives | I have the hardest time categorizing recipes – is this a salad or a side? I’d wager that it’s a side more than a salad, but you add a bit of grilled meat or serve some Turkish eggs alongside and it effortlessly transforms into a substantial main. The bottom layer is a simple marinara. The second layer is the veg - seared until browned on all sides. The pièce de résistance though is the topping: heat together olives, capers, garlic, chilli flakes, and olive oil to make an umami rich sprinkling to go over the top. Its salty, spicy hit really accentuates and elevates the other flavours of this salad. This side. This..thing. Recipe is linked
Lighter dhal makhani | ‘Lighter’ for a few rea Lighter dhal makhani | ‘Lighter’ for a few reasons: for starters this dhal makhani contains no cream, and only a quarter the amount of butter that’d typically go into it. Traditionally, the dhal is cooked separately with water and added to a base of onions, tomatoes, and spices. Simmered over a low heat, it’s then finished with (copious amounts of) butter and cream to get that desired creaminess. So how does one achieve that same texture without these critical dairy additions? Step one: I use equal quantities of milk and water to cook the dhal instead of using only water. This ensures that the dhal stays creamy from the get go. The second step comes in the form of cashews. Blending tomatoes with a small handful of cashews gives the base thickness and also contributes to aforementioned creaminess. Weeknight dhal makhani? I got you. Recipe is linked
Instagram post 17937814982429421 Instagram post 17937814982429421
A bit TOO thematic? 😂🌲 A bit TOO thematic? 😂🌲
Spinach & paneer crepes + red pepper pesto. Fillin Spinach & paneer crepes + red pepper pesto. Filling is the same as the other 631 ones on my website cos I’m nothing if not predictable
🥚toasties. Boil the eggs and separate the white 🥚toasties. Boil the eggs and separate the whites and yolks. Add mayo, garlic and sriracha to the yolks and mix through; chop the whites. Mix them both together. This is your filling. (Use a fork ofc if you’re not into my hands-on egg squelching)
Pav bhaji + a side of the kid yelling BIG PIECE in Pav bhaji + a side of the kid yelling BIG PIECE in one of the clips ☺️
Fried oyster mushrooms | Flour on one plate, panko Fried oyster mushrooms | Flour on one plate, panko on another. Beat a few eggs in a bowl. Gently rinse the mushrooms and pat them dry. Each mushroom first gets dusted in flour, then dunked in egg, then dredged in panko. Repeat with the rest of the mushrooms, then fry in batches. Crunch your way through the first batch as you fry up the second. Recipe is linked
Trying to get my toddler to pose for ONE picture * Trying to get my toddler to pose for ONE picture *dies of old age*
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