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Masala Stuffed Peppers | Naturally Nidhi
Masala Stuffed Peppers — add an Indian flair to your Thanksgiving table with this colorful, chatpata side! With a spiced potato and cheese stuffing in baked sweet peppers and topped with all the classic chaat fixings like onions, chutneys, and sev, this is going to be a hit!
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Hearty Corn Cream 🌽🌶️
Welcome to Episode 3 of ✨ #CrazyAboutCorn 🌽✨ I am actually quite crazy about this series and corn!! With monsoons here, I can’t wait to share my favourite corn recipes with you that are made for the soul ☺️ This Hearty Corn Cream is nearly too good to be true & is the perfect balance of savoury and spicy! It actually comes together in no time and you may not stop making it throughout the season after trying it once 🌽🌶️ Here’s how you make this corn cream at home ☺️ Ingredients : Butter - 2 Tbsps Flour/ Maida - 2 Tbsps Garlic - 4 Cloves Boiled Corn Kernels - 1.5 Cups Sugar - 1/2 Tbsp Salt & White Pepper - to Taste Milk - 3/4th Cup Corn Flour - 1/2 Cup Topping Green Onion Bulb - 2-3 nos Garlic - 5 Cloves Green Chilly - 1 No Process : * Heat up some butter in a saucepan
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Cilantro Chili Lime Noodles | Naturally Nidhi
Cilantro Chili Lime Noodles — fresh, tangy, and bursting with flavor, these are my go-to for an easy lunch whenever I’m craving noodles! With tons of fresh cilantro, cucumbers, onions, chilies, and garlic, along with a few Indian spices and Asian sauces, this is ready in just minutes!
Pistachio Paste Recipe: Tips and Tricks for the Best Results
Discover the secrets to crafting the perfect Pistachio Paste with our easy-to-follow recipe guide. From selecting the freshest pistachios to achieving that creamy texture, we've got you covered! Elevate your culinary creations with our tips and tricks. #pistachiopaste #recipe #tipsandtricks #homemade #nuttydelight
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Homemade🧈 Pistachio Butter.
You do not need to toast the nuts for this recipe, but you do need a high-speed blender or food processor. If you’d like a more in depth look at making nut butter, comment NUT BUTTER and I’ll dm you a recipe (note, this isn’t for pistachio butter but instead almond butter). You’ll need 3 cups shelled pistachio nuts 2 Tbsp neutral flavoured oil (I prefer coconut mct oil for this) 1. Add nuts to a high speed blender (or good processor if that’s what you have). Begin blender on the lowest speed, very slowly increasing the speed over the next few minutes. You’ll need to use your tamper, and scrape the sides often. Note- don’t go to maximum speed until you have a paste like consistency. 2. Once you have a thick paste, add oil and continue to blend. Start low/medium, then slowly increase s
