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  Simply Korean: Easy Recipes for Korean Favorites That Anyone Can Make by Aaron Huh We love watching  Maangchi videos. We have had Kimchi and Kimchi pancakes from Costco. Having enjoyed cole slaw, I will try making instant kimchi at home for all its fermented and probiotic goodness. All those neatly cut arrangements in bibimbap are definitely inspiring to make. True to the preface of the book, all the recipes have fewer ingredients and simple steps. One of the balls of rice looked so aesthetic. All the pictures are inviting to try out the recipe. I dont think I have seen a simpler book for someone who is new to Korean cooking and wants to try something easy. If you are wondering about the dish on the cover of the book, its rice cakes and there's royal version of it too. I guess we now have to watch  Aaron's  videos

  On the Curry Trail: Chasing the Flavor That Seduced the World by Raghavan Iyer Chunky potatoes with buttermilk  is quick to make with easily available ingredients. Chef's have such a beautiful way of talking of food. They make us appreciate food in ways rhat are missed by common eaters and cooks. For example in the chunky potatoes video, Chef Raghavan Iyer brings our attention to the color of the just grinded paste. In  Masala chai , Chef Chetna talks about the tea getting an almost caramel color. Thinking this way, we can enjoy cooking and elevate ir from the chore it can get to, if we dont take the effort to infuse novelty into it, either with new recipes or new ingredients. First color change and first aroma change . My younger one thought the curry was too garlicky. I thought it was wonderful to have a gravy curry done so quickly. I scrape the potatoes, cube them and then microwave them for 6 minutes. In that time, you can have rest of the stuff ready. I prepared i...

  How to Catch a Gingerbread Man by Adam Wallace After the season of Christmas and holidays, we are left with tons of thick Gingerbread men, Its one thing to catcch him and another to wipe him off. Maybe we could use Gingerbread as the base for a no bake pumpkin pie.  Maybe tea will help. I learned a new way of making  masala chai . Here Chetna boils the water with spices first and then adds tea powder. Tea is one recipe, where each person can add their twist to it. In the holiday times, I found time to try  methi matar malai  and kaju corn curry. Do you follow the recipe to the word or do you let life happen? I replaced malai with milk. I added peas to the kaju corn. This morning, while making  sindhi cauliflower curry , I didnt have place to add the curd. I added peanuts while making the paste.  I feel like I started off the new year well with already new recipes tried and few under the wings like Paneer Kurchan, Chicken Changezi, Paneer kofta birya...

  Extra creamy scrambled eggs  with carb slurry. I think this refrs to somehting like the water left behind after cooking pasta, some time I use it in a soup. Let me try this out.

  1000 Vegan and Vegetarian Meals: Everyday Recipes to Make Healthy Eating Easy (1000 Meals) Enough pictures. Many variations of a dish. Colorful servings. Creative as well as comforting. covers a wide range of cuisines. I should try soaking the oats overnight. Corn Fritters with banana sounds very interesting. There is a ripe banana waiting just to be used this way. A break from sweet banana bread. Interestingly fritters are made with raw bananas too. Didnt know the tip that the besan needs to rest overnight for chilla or the farinata. Cashew Mayonnaise. Dukkah as a topping on hummus Cashew spread Molletes served on circular breads is so refreshing to look at. Quinoa and black bean tacos. spinach vadai Sweet potato flatbread Avocado arranged as rose Beat and Bean burger Koshari like Kichdi Didnt realise the oven cooked be used for some of the Indian veggie cooking. As well as onions to coconut chutney.

  Cook, Eat, Repeat: Ingredients, Recipes, and Stories by Nigella Lawson What is a Recipe? is such a well written essay. Consider it. Recipes are like  rivers , they choose the least resistance path and keep moving into generations and cross borders with them. Very exotic dishes - Anchovy Elixir, 

  Kansas Kitchen - Imagic Plant-Based Taco Crumbles - Flavored, Textured Vegetable Protein  Why Imagic and Ultra-soy? The first time I heard of soy protein was as a kid. My father attended a marriage and told about this mock meat which wasnt meat. Recently my daughter wanted me to soak some of the soy chunks. She had a plan, I wasnt privy to yet. This was after I told her that I was cooking noodles. She was going to make something she loved at her friend's place. After she was done with adding the soychunks and cooking, supported with extra dash of ketchup, I realised it was supposed to be meatballs for non red meat eaters. How do you braid recipes into your repertoire of cooking? I once saw a friend's sister make cabbage but with an important first step which is loaded with urad daal thats well sauteed. Now thats the only way I make cabbage thats mandolin cut.  Another friends mom sent cauliflower curry as a care package during a tough time. The cauliflower curry had ma...