"I got 99 problems but a meal ain't 1"
Self-Taught Vegan Chef :: Food Network Champion :: TV Host
Herbs are a big part of many cuisines around the world. In order to get the most out of your bunch of herbs, you need to treat them with care- they’re sensitive! Cilantro, Coriander or Kattipatha (as we say in Kannada) is an essential ingredient of Indian, Thai, Malaysian, Vietnamese and various other Asian cooking. …
Add ginger to any vegetable and/or paneer (Indian cheese) marinade for an authentic Indian BBQ taste. For a spicy indian veg kabob I use: 2-3 tbsp ginger– best if taken from the freezer and shredded on a microplane grater 4 cloves garlic- finely chopped 5-6 dried cayenne chilies- I like things spicy! 1 bunch coriander– …
1. Easiest way to peel ginger. If you keep ginger in the fridge/freezer/outside, the easiest way to get the peel off is using a spoon. Just use the edge of the spoon, and hold the ginger tight and peel back all the peel. 2. Easiest way to cut ginger. I find that if you store …
I LOVE guacamole (without raw onions of course), but I like it a bit spicier than regular guac. Check out this recipe- I’m sure it’ll be a favorite amongst your Mexican cuisine! It’s great on top of tacos, enchiladas or by itself with tortilla chips! Here’s my simple and spicy recipe for Guacamole: 3 ripe …
Lately I’ve been asking my friends and family this question: ”If I were an ingredient what would I be”? Most of the responses were cinnamon, and a select few, whom I shall leave unnamed, said I remind them of a squash due to my “curvy figure”. I beg to differ with that one! I’ll go …