Ingredients:

6 pieces of white Fish cut into half

5-6 potatoes cut into quarter

5 tomatoes chopped

1 teaspoon of mustard seeds

1 teaspoon of onion seeds

1 large onion diced

5 cloves of garlic chopped

1 thimble size ginger chopped

4 green chillies chopped

6-8 curry leaves

150 mls of coconut milk

200 mls of water

1 teaspoon of salt

2 tablespoon of ghee

For the paste:

½ teaspoon of turmeric

1 teaspoon of chilli powder

1 teaspoon of coriander powder

1 teaspoon of cumin powder

1 teaspoon of paprika

1 teaspoon of fenugreek seeds

Method:

Make the past with turmeric, chilli powder, coriander powder, cumin powder, paprika, & fenugreek leaves mixed with 50 mls of water and set aside.

Heat the ghee over medium heat in a large frying pan.

And lightly fry the onions, garlic, ginger, chilli peppers, for 2-3 minutes.

Add curry leaves, salt, tomatoes, mustard…

Ingredients:

1 bag of baby potatoes cut in half

1 teaspoon of turmeric

½ teaspoons of salt

2 tablespoon of ghee

6 curry leaves

1 teaspoon of chilli flakes

2 green chillies chopped

1 teaspoon of mustard seeds

1 teaspoon of onion seeds

½ teaspoons of cumin seeds

½ teaspoons of fennel seeds

1 large onion diced

Juice of 1 lime

Fresh coriander

200 mls of water

Method:

Place the potatoes and 200 mls of water into the slow cooker.

In a frying pan heat up the ghee add the curry leaves, chilli flakes, chopped chillies, mustard seeds, onion seeds, cumin seeds, fennel seeds, turmeric, onions and fry for 3-5 minutes.

Add to the potatoes and stir to coat the potatoes.

Cook on high for 3-4 hours or low for 6-7 hours.

Serve and garnish with coriander & lime juice.

Ingredients:

7 chicken thighs skinned

1 large onion diced

1 teaspoon of turmeric

1 teaspoon of salt

2 teaspoons of ghee

1 teaspoon of chilli flakes

6-8 curry leaves

1 tablespoon of apple cider vinegar

4 green chilli peppers sliced lengthwise

Handful of chopped coriander

Method:

In a bowl marinade the chicken with the salt, & turmeric and let sit for 30 minutes.

Heat the ghee in a large frying pan and sear the chicken about 2-3 minutes on both sides.

Then transfer to the slow cooker.

In the same pan used for the chicken fry the onions once the onions have softened add the chilli flakes and combine well add a teaspoon more of ghee if needed.

Then add the curry leaves and stir.

Then add the apple cider vinegar, chilli peppers, & coriander.

Continue to fry for 2-3 minutes then transfer to the slow cooker add to the…

Make your own biscuits from scratch, it’s easier than you think!

You will need

4 cups of self-rising flour

1 stick of butter or margarine

1 1/2 cups of milk

Non-stick spray

Preheat oven to 400 degrees. Lightly coat baking sheet with non-stick spray. Add flour to mixing bowl. Cut butter or margarine into flour. If you don’t have a dough blender, a dinner fork will suffice. Add milk and mix well. Turn dough onto lightly floured surface. Roll dough out to about 1 inch thick. Use a drinking glass to cut the dough into circles. Knead remaining dough, roll out again, and cut out more biscuits. Repeat until all of the dough is used. Place biscuits on baking sheet and bake for about 6 to 8 minutes, or until biscuits are golden brown. You can make biscuits into breakfast sandwiches with eggs, cheese…

Red chili crisps in oil is my latest obsession. I love the heat it gives off. Toss a little bit in your regular dishes adds such great amount of flavor. It can easily make a boring dish interesting.

Red chili crisp in oil are simmered Schezuan peppers so they get super crispy then added into oil with whole peanuts so its just a concentrate of flavor. With this recipe though you want to be careful and get the red chili oil with the peppers and not just straight chili oil.

I love this recipe because its surprisingly quick while it seems like it something you’ve taken all day to prepare. The sweet crab and shrimp matched with the Schezuan gives this the perfect balance of sweet and heat.

Ingredients

• 2lb peeled and deveined shrimp
• 1c jumbo lump crab
• 1lb linguine
• 4 kefir lime leaves
• 1/4c + 2TB red chili crisp…

I wanna start off by saying I love love love these seafood rolls. I started making these after my dad told me about them. He had them in a restaurant and wanted me to recreate them because according to him he could eat dozens. So my first go around I tried them and gave them my best shot. I couldn’t pin point the actual roll part of these rolls. It was very frustrating since everything else was so straight forward. Fortunately for me I was working with not one, but two people that worked for that restaurant that were more than willing to give it to me. When they said it filo dough, I felt a calm in the world and a little silly because now it’s painfully obvious.The original recipe calls for a alfredo sauce on the inside of the roll. I opted out of that because it seems…

You know those kind of things that you try and its like where have you been all my life? How did i survive for so long without this? Calabrian chilis are absolutely that for me. Calabrian’s are something i’ve always heard of but never tried. Actually, when i tried them i didn’t realize they were Calabrian for about another year. When i first tried Calabrian chilis i was in Frankfurt, Germany at a really cool pizza shop. On the table they had peppers in oils and that’s were this love story started. After getting back from Germany i obsessed over this pizza, thought about it constantly. Even regularly looked them up for ANY sort of indication of what kind of peppers they were. No, it didn’t occur to me to ask at the time. Probably because i had a couple pints with my pizza. Anyways, after enough complaining and reminiscing…