How to make the perfect staffordshire oatcakes

Shrove Tuesday may have been and gone, the annual greasy round wiped from the kitchen ceiling, the dog back on non-burnt offerings – but this is one pancake that deserves to stay on the menu all year round. These floppy flatbreads are just as delicious as their crisp Scottish cousins, and certainly make a better bacon butty. Though there are spurious links to India, with claims that the local oatcake was inspired by the chapatis the North Staffordshire regiment enjoyed while stationed there in the days of the Raj, in fact oat breads…

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How to make the perfect vegetarian scotch eggs

  It’s an unfortunate fact that many of the best things on the traditional British picnic menu are sausage-based, leaving vegetarian and non-pork-eating guests stuck with bread and cheese. This would be no real hardship were not for the fact that even many non-meat eaters find that scotch eggs have a way of making eyes at you from the other side of the rug, flaunting their bright yolks and crunchy crumb in a way that’s really quite unreasonable. The popularity of the scotch egg at such occasions is partly explained by the fact…

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HOW TO MAKE OMURICE, JAPAN’S OOZY EXPLODING OMELET

Do you remember that scene in Tampopo with the omelet? The one that sits on top of the dish of fried rice and unfurls with custardy egg like a popped balloon when split open? That’s omurice. (Sound it out and you’ll get the cognate.) And it’s a delightful example of home-cooked yōshoku cuisine. Yōshoku—literally “Western food”—is a subset of Japanese cooking that originated at the turn of the 20th century. During the Meiji period, as Japan increased its global presence, Western ingredients and cooking techniques became fashionable, and yōshoku cuisine…

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Make this classic Palakkad Iyer coconut curry this summer

A Mulagootal is a very typical preparation of the Palakkad Iyers. It is made usually using one type of vegetable (traditionally amaranth leaves, raw banana, yam, pumpkin, ash gourd or snake gourd though nowadays beans, cabbage, carrots, etc are used; this list of vegetables is not exhaustive) and occasionally a combination of two vegetables like raw banana and yard long beans. The vegetable is cooked with red gram lentils (or sometimes split moong lentils) in a coconut gravy but no chillies or pepper is used making this rather bland yet…

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How to make the ultimate Indian Masala Omelette

This is the Indian take on the basic omelette, spiced up and complete with tempering of cumin and chillies. With a little green chutney and ketchup, the Indian masala omelette makes for a great sandwich filling as well. In fact, the late night road side food joints in India are famous for this indigenous “omelette sandwich”. Ingredients 2 – Large eggs 1 knob – Butter 1/2 tsp – Cumin Salt – To taste Red chilli flakes – To taste 1 tbsp – Milk 1/4 cup – Onion, chopped 1 –…

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How to make Fried Turnip Cake with Vegetables

Fried Turnip Cakes might not sound appetizing to you and might dismiss it in a jiffy. But let us tell you this: Life is too short to try out the same food, over and over again. This recipe shared by chefs at Yauatcha, Delhi is a delight and something different to serve your guests the next time they come visiting. Try it for yourself beforehand. A very innovative way to add turnips to your diet, we say! Fried Turnip Cake with Vegetables Ingredients Rice flour-375g Wheat starch-160g Potato Starch-75g Water-675ml…

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How to make Sarson Ka Saag with Makki Ki Roti

There’s nothing like Sarson Ka Saag and Makki Ki Roti to beat the winter chill. If you are a Punjabi or have Punjabi friends then you know what we are talking about. Considered as a comfort food, this dish is something which you can easily make at home. Chef Vaibhav Bhargava, Sheraton New Delhi Hotel tells us how. Ingredients For Sarson Ka Saag 250g – Mustard leaves 125g – Bathua leaves 125g – Spinach leaves 240g – Fenugreek leaves 200g – Onions 50g – Ginger 20g – Green chilies 20g-…

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How to make Angara Murgh Tikka and Blue Cheese Naan

Is Chicken Tikka and Naan your favourite combo? Do you prowl around the city, trying to find outlets that serve the best? What if we tell you that you don’t have to go to a fancy restaurant or waste your time hunting for a place any more to have a delicious meal? It’s possible to get that great combo with an interesting twist right at home. Subrata Debnath, Executive Chef, Vivanta by Taj – Gurgaon, shares his amazing Angara Murgh Tikka and Blue Cheese Naan recipe with us. Ingredients Angara…

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Make your food bloom this season with edible flowers

People love flowers for their fragrance, colour and texture and just the fact that they can ease your nerves by simply looking at them. Now, you have one more reason to stare at those pretty ferns and petals and thats food. Mrinmoy Acharya, Head Chef, Ciclo Cafe in Gurugram and Pankaj Jha, Senior Executive Sous Chef at The Suryaa in the capital share the various ways of marrying delectable food with gorgeous edible flowers so that you never run out of reasons to woo your loved ones with flowers. *Pansy:…

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Why all education institutions should make humanity a compulsory subject

All of us want to pursue different careers and courses have been designed to teach and develop various professions. These help us monetize our talents and thus contribute to economy and growth. Is economical and technical stability the only basis of measuring our country’s prosperity? In the race to gain economic and career success, we brush aside importance that emotional and mental stability place in our lives. Due to this, we keep coming across terrible stories of inhumane actions and reactions of our fellow citizens. Whenever there is an accident or someone…

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