Ingredients: 60g millet 5 cups of water 160g pumpkin 4 blades of pandan leaves 3 red dates – sliced 50g rock sugar Method: Wash millet and let it soak for about 1 hour. Boil 5 cups of water. Once the water is boiling, strain the millet and put into the boiling water. Add in Pandan […] Sweet Millet and Pumpkin Porridge
#All time favorite foods, #shakshuka Shakshuka
It’s strawberry season, and I couldn’t be more excited. Strawberries have such fabulous flavor, but they are also so versatile. They can make a beautiful salad, enhance a dressing, become a fabulous dessert, and so much more. Here are some of my favorite ways to use them. Burrata Strawberries with Balsamic The combination of burrata […] Five Ways to use your Strawberries
Hi my lovely friends. I hope you are having a great Sunday. Before we get to my next two amazing curry paste recipes, I have for you a mini recipe inspired by Sri Lankan flat breads and Greek phyllo dough. Sri Lankan coconut flatbread is very simple form of unleavened bread made by cooking on a hot skillet. Dough is made by mixing about a cup of grated fresh coconut and 3 cups of all purpose flour with water and some salt. Dough is kneaded until soft but not sticking to the bowl. Phyllo dough is made very similar but without coconuts. It is made with whole wheat flour, olive oil and water. You could also add some Greek yogurt too if you choose to do so. If you want to learn how to make this awesome phyllo dough I highly recommend following blog by Diane Kochilas, where she share great recipes and tips. Every Sunday morning is the special breakfast day for my family. Today it was time to make my own breakfast biscuit …
A wholesome lentil pancake cooked in a banana leaf. Chana Dal Panki| Gujarati Lentil Pancake In A Banana Leaf
