Guacamole~ Mexican Dip Recipe!

Hello my lovely readers!

To satiate my Mexican craving, I made guacamole today and it turned amazing like always 😉
(To people who don’t know what Guacamole is, it’s a Mexican dip which is pretty much like salsa, only made with avocados which makes the texture really creamy! Its really easy and takes about 5-10 minutes in total to make. It’s a gorgeous dip, my family’s absolute favourite. I’m sure you’ll love it too!

My guacamole beats the cheap supermarket version every time, even if you buy an ‘expensive high quality’ guacamole I’m pretty sure it won’t be as good as an homemade one.

P.S. People from Mexico, I know it’s basic stuff for you, but there are plenty of people out there who still don’t know something as heavenly as Guacamole exists! So accept my apologies when I post a really basic recipe! 🙂

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So, What are we making?

Quick and Easy Guacamole

What are we using?

2 large Ripe Avocados
1 medium Red Onion Chopped
1 medium Tomato Chopped
1/2 cup Chopped Fresh Coriander
Juice of 1 Lemon
Salt for seasoning

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What are we doing?
This recipe yields enough dip for 4 people.
Quick tutorial :

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Step 1: Really easy, take 2 ripe Avocados.
Step 2: Cut the Avocados in the middle, they have a stone in the centre so cut alongside it and pull the either sides of avocados apart. As shown in picture no 2, spoon out the insides.
Step 3: Whizz the avocado flesh in a food processor so that it becomes like a paste. Leave out a few pieces here and there. Add in the chopped tomato, onion, coriander, salt and lemon juice.
Step 4: Mix well and it’s done!
Easy Peasy!

Serve your guacamole in a fancy dish with nachos, alongside salsa and sour cream. Perfect game time snack! Or use it as a filling for your fajitas!

You could just take a spoon and simply eat it too! 😀

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Happy dipping!

Love
Radhika xx

South Indian Green Chicken Curry with Steamed Basmati Rice! P.s. Vegetarian Option Also Available :D

Hello my lovely readers!

I’ve been doing a lot of baking lately and whatever little I cook and share, is not Indian, so I thought why not share something from my motherland for my international readers so that they can have a taste of India! And my Indian readers who rarely cook can enjoy making and eating this curry too! If there are any more recipes that you’d like me to share, something that you’ve been wanting to make for really long, comment on this post and we will get back to you with the recipe! Nothing better than cooking for my viewers! ❤

I’m sharing the recipe for south Indian style green chicken curry eaten with steamed Basmati rice! It’s a really tangy yet almost creamy, nothing like Thai green curry (if you’re comparing) with lots and lots of fresh coriander in it and just a hint of coconut milk! It’s best eaten with rice and I like my curry with lots of gravy so I add more water than required, but you can add only a little amount and eat this with Chapatis (Indian flatbread) too!

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South Indian style green chicken curry! Absolutely delish!!!

So,

What are we making?

South Indian style Green Chicken Curry with Steamed Basmati Rice.

P.s. If you are a vegetarian you can use potatoes instead of chicken or even mixed vegetables! Everything else remains the same!

P.p.s. You can trust this recipe and be assured that this is the authentic way to do it, Source: I’m an Indian! 😉

What are we using?

1/2 kg Raw Chicken (without skin and washed) or Potatoes/Mix vegetables for a vegetarian option

1 Onion Chopped

1 Bay Leaf

1 tsp Coriander Powder

1/4 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Black Pepper Powder

1/2 tsp Garam Masala (to learn how to make garam masala click here.)

1/2 tsp Fennel Seeds

1/4 cup Yogurt (or about 30 gms)

1/4 cup Coconut Milk (you can alternate this with heavy cream instead)

2 tbsp Lemon Juice

Salt to taste.

1  tbsp vegetable oil

For the green paste:

1/2 bunch Fresh Coriander or Cilantro

1/4 bunch Mint Leaves

2-3 Green Chillies

1 large Onion

1 tbsp Roughly Chopped Ginger

4-5 Garlic Cloves

What are we doing?

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Indian green chicken

Step 1: Marinate chicken in lemon juice, salt, pepper for 30 minutes.

Step 2: Make a smooth paste with the ingredients ‘for the green paste’. You can whizz them up in a food processor with a little water.

Step 3: Heat oil in a wok or any heavy bottomed pan, add fennel seeds followed by bay leaf. Add in the chopped onions and let them brown on medium heat.

Step 4: When the onions start to turn brown, add in the green paste you made in step 2 and cook that for good 6-8 minutes on low heat or until the oil starts to separate from mixture. Make sure you don’t let it cook for too long, the coriander will loose its color.

Step 5: Add the yogurt, turmeric powder, coriander powder, cumin powder and garam masala. Saute for about half a minute before adding the chicken (add the marinade too).

Step 6: Fry the chicken in green paste and spices for about 3 minutes.

Step 7: Add 500 ml of water (or add 1/2 cup if you don’t want any gravy) and bring it to a boil. Cover until the chicken is cooked and oil has separated.

Step 8: Add in the coconut milk or heavy cream and mix well.

Your South Indian style green chicken curry is now ready to be gorged on! Serve it with some steamed Basmati rice or Chapatis!

To learn how to steam basmati rice click here and to learn how to make chapatis click here.

I hope you enjoy making and eating this chicken! If there are any Indian dishes that you may like to know the recipe of, comment on this post and I will get back to you with authentic Indian way to do it!

Much Love,

Radhika xx

Carrot and Coriander Soup

Hi readers,

Delhi is getting colder by the day and nothing beats a cold day better than a bowl full of warm soup! So, today for lunch, I made my favorite soup, carrot and coriander. I first tasted this soup at a really small cafe in London a year back. Even though that soup wasn’t as velvety and creamy as I would’ve liked it to be, the flavors were phenomenal! My mouth was bursting with flavors, never knew carrots could do that :p I think I underestimated their potential.

I never really liked carrots.. I am actually repulsed by them but this soup is a different story altogether, the carrots just melt and mix with that beautiful stock on a bed of onions and garlic, it almost tastes like cream and once you squeeze that lemon in, the coriander flavor pops out! So, even if you detest carrots, I urge you to still try this recipe. If you don’t fall in love with it, write back to me, because something is seriously wrong with you!

P.s.- My friend, Mrinalnee, asked me today if I really make all this stuff or just get recipes from the internet and put ’em up! I I bet this is not the last time I’m going to have to answer this because a lot of people might have the same question, so guys, let me assure you that we cook each and everything that you see on our blog! These pictures belong to us and are of the food we cook, they are not taken off the internet! So you can be sure that whatever we’re putting up here is a tried and tested recipe! Don’t worry.. you’re in good hands :p

If any recipe doesn’t turn out well, please write to us and together we’ll find out what went wrong!

P.p.s- We’re not recipe developers yet, ,we occasionally mix and match stuff and come up something completely new but only ‘occasionally’! The recipes on this blog have been inspired and adjusted to perfection!

So, What are we making today?

Carrot and Coriander Soup (Serves: 2)

This recipe has been inspired by Jamie Oliver’s Carrot and Coriander soup, you can find the original recipe here 

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Carrot and Coriander Soup!

What are we using?

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Ingredients

1 tbsp olive oil or vegetable oil

3 carrots, peeled and sliced

1 medium sized onion, Chopped

3 garlic cloves, chopped

2 tbsp chopped coriander

Juice of half a lemon

1 tsp coriander powder

1 tsp black pepper powder

1 vegetable stock cube

500 ml water

Salt to taste

Single cream to serve

*If you don’t want to use vegetable stock cubes, you can use fresh vegetable stock instead. you will need 500 ml vegetable stock.

** Ideally orange carrots are used to make this soup, I’ve made this soup using orange and red carrots both and the taste does not differ. So red or orange, you can use whatever is available.

What are we doing?

Step 1: Heat oil in a pan, add onions, garlic and carrots to it. Saute until the carrots start to turn soft, about 5 minutes, make sure that you don’t overcook them. The carrots must not loose their color. Add 1 1/2 tbsp fresh coriander, coriander powder, pepper and salt and cook for a minute.

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Love the colors! ❤

Step 2: Boil water and add vegetable stock cube to it so that it’s completely dissolved. Add this stock to the carrot mixture and bring to a boil, the simmer for 10 minutes or until the carrots have softened.

Step 3: Blend this mixture and add water if required. Add the remaining 1/2 tbsp fresh coriander, lemon juice and salt & pepper if required. Serve with fresh cream if you like, only makes it tastier!

Enjoy this delicious warm soup with buttered toast and bread sticks!

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Do let us know what you thought about this soup and any new recipes that you might like to know about! We’ll share that next!

p.p.p.s- My biggest critic, my brother, who rarely ever tastes anything  I make, loved this soup! I’m sure you will too!  Try it!

Love,

Radhika xx

Easy Peasy Cream Eggs

Hello readers!

Today I’m sharing with you a really easy way to turn your humble boiled egg into a plate full of solace!

So, I never mentioned how me and Maitri met, right? Well, we were studying in the same university in London and lived only a building away! That meant lots of dinners together, lots of cooking and lots of yummy food! These no-fuss cream eggs were our savior in the kitchen when we had zero time to cook. So, if you’re running late, or need a side dish for dinner, or are just too lazy to cook, you need to read this recipe. These cream eggs will melt your heart, total comfort food in no time! Eggs are so underestimated but in this dish they’re our hero! This recipe is completely original, so I can proudly say I made a contribution to the culinary world! Or my uncle did, who conceived this recipe. :p

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Easy Peasy Cream Eggs- Straight from the pan !

This dish is a complete winner, all our friends who’ve tasted it have asked us for the recipe! So guys I hope you’re all ears…and eyes! This recipe is pretty basic, but then again we’re basic too! NO PROFESSIONAL CHEFS HERE GUYS! Now we know they’re not the prettiest looking dish but trust me, what these eggs lack in looks they make up for in taste! Try them and you’ll know!

So, What are we making?

Easy Peasy Cream Eggs.

What are we using?

Nothing really..

A few boiled eggs sliced breadth-wise, depends how many people you’re making for.

Single cream (or Double, if you don’t mind the extra calories)

Fresh coriander chopped (Lots of it)

Fresh green chilli chopped (make sure they’re not too hot, medium hot chili for a little crunch is what we need)

Salt and pepper to taste

What are we doing?

Step 1: Heat a pan, it doesn’t have to be crazy hot, just warm or your cream will split. Put in some cream, enough to cover the base of the pan. Put in the eggs and cover them with cream (another layer). There has to be enough cream to just cover the eggs, please don’t drown them in cream.

Step 2: Sprinkle lots of coriander and green chili, add the salt and pepper and just give it a stir so that everything comes together nicely.

Step 3: There is not step 3, it’s done!

Serve your eggs piping hot as a side dish or a main! You could have them for breakfast over a toasted bread or just on their own. They’re amazingly yummy, solace on a plate! I hope you enjoy these eggs. Please write back if you have any suggestions or queries!

Love,

Radhika xx