This vibrant, crunchy, and refreshing Apple Beet Carrot Salad (ABC Salad) is a total powerhouse of flavor. It brings together the juicy tartness of a crisp apple, the sweetness of steamed beets, and the crunch of fresh carrots. Whether you're serving it as a colorful side to your meal or enjoying it as a light […]
Spicy Indian red chicken curry is a rich, colorful and flavourful dish made with chicken, spices, curd, garlic and Kashmiri red chilli. The chicken pieces are marinated with spices and slowly cooked in the red chilli garlic paste. The red chicken curry pairs beautifully with roti, naan, parotta, pulav, biryani or even with hot steamed...
Potato au Gratin is one of the classic French dishes that look fancy but is so easy to make at home. It is made with simple ingredients like potato, milk, cream, butter and seasonings, which will turn into a super rich, creamy. This creamy potato is a great side dish to make for Christmas, Thanksgiving...
Cream corn also known as creamed corn is a delicious and creamy side dish that is made during Thanksgiving or Christmas. Fresh sweet corn is cooked with butter, flour and milk to create a smooth texture which has a hint of sweetness. It is such a comforting, flavourful dish that everyone in the family will...
A few slices of crusty bread and this dipping oil bread dipping oil is a combo you need on your Holiday food tables. It comes together quickly and with simple ingredients, but will become your new favorite way to eat bread!
Ever since I tried a version of this bread dipping oil at a friend’s place a few months ago, I have been hooked! I have made this for every single gathering I have hosted since, and it’s been wiped clean each time!
This dipping oil is a quick and simple recipe that comes together in under 15 minutes. But it’s got tonnes of flavor from the roasted bell pepper, garlic, and seasonings. And my favorite part? It’s got a long shelf life! Especially helpful if you’re hosting as that’s one less thing to make on the day.
While it’s great for parties, this olive oil dip for bread is the kind of thing I would also make for a gossip session with a friend over chai or for myself on an evening when I want a fancy but easy snack. The options are truly endless.
Olive oil – forms the rich base of the dip. I would recommend using a quality one for the best flavor
Bell pepper – roasted until charred. Delivers body and a sweet, smoky flavor to the dish
Walnuts – bring lots of texture and a nutty flavor
Black olives – adds salty, savory flavor and texture
Balsamic vinegar – for a touch of tang and sweetness to add balance
Honey – the sweetness help soften the acidity and softens the acidity and rounds out the flavours.
Garlic – freshly grated for flavor and aroma. I would not recommend subbing for garlic powder as it won’t give the same flavor.
Orange peel – finely chopped for that beautiful citrusy brightness and lift. it’s an unexpected ingredient, but one I highly recommend
Seasonings – parsley and Italian seasoning for fresh, herby flavors
Salt
Customisation Ideas
Skip walnuts or replace them with almonds or pine nuts for a different texture
Add a pinch of chilli flakes if you like a little warmth
Replace honey with maple syrup for a deeper sweetness
Stir in a spoon of sun-dried tomatoes for extra intensity
Make it smoother by pulsing briefly in a mixer for a more spread-like texture
Serving Ideas
Serve with toasted bread cubes, sourdough, or focaccia
Spoon over grilled vegetables or roasted potatoes
Use it as a finishing drizzle for burrata or fresh mozzarella
Add to a grazing board with cheese, fruit, and nuts for an easy centrepiece
This roasted red pepper dipping oil is one of those recipes that is loved by every single person that tries it. Make it for your holiday party and watch it disappear in minutes!
This bread dipping oil will be the star of your Holiday food table. It comes together quickly and with simple ingredients, but every bite feels like a flavor explosion.
Set a wire mesh or jaali on the stove flame, place red bell pepper and roast on very low heat for 8-10 minutes. Keep turning as blisters are formed and roast until it is charred on all sides. Transfer to a bowl and keep covered for 5 minutes so they soften and can be peeled easily. Peel off the skin from the roasted peppers and finely chop them.
1 medium red bell pepper
Take oil in a bowl, add olives, walnuts, balsamic vinegar, honey, garlic, orange peel & chopped bell pepper. Season with parsley, italian seasoning and salt and mix well till all the ingredients come together.
¼ cup olive oil, ¼ cup sliced black olives, ⅛ cup chopped walnuts, 1 teaspoon balsamic vinegar, 1 teaspoon honey, 2-3 garlic cloves, 1 teaspoon finely chopped orange peel, ½ teaspoon parsley, ½ teaspoon italian seasoning, ⅛ teaspoon salt
Serve with bread cubes.
8 Bread slices cut into cubes
Notes
Dip can be made in advance and will stay good for 4-5 days when refrigerated in an airtight container.
Perfect Roast potatoes is one of those simple comforts I never get tired of. Crispy on the outside, soft and fluffy inside tossed with rosemary, salt, and cooked in ghee. Whether it's a side dish or a snack, this crispy and golden roast potatoes is perfect for your Christmas or Thanksgiving Dinner. Roast Potatoes I...
These Instant Pot Garlic Mashed Potatoes are super creamy, take 30 minutes and one electric pressure cooker from start to finish. They should be called melt-in-your-mouth mashed potatoes, because they are THAT good!
You are just 20 minutes from the most amazingly soft and creamy mashed potatoes of your life! My goal was to make these the easiest garlic mashed potatoes you will ever make, and I think I have totally nailed the brief! Mess free, one pot and ready in 30 minutes; these Instant Pot Garlic Mashed Potatoes is the only recipe you’ll ever use once you try it.
If you have never tried to cook mashed potatoes in an instant pot or pressure cooker, you’re missing out! The double action of steam and high pressure makes sure the potatoes cook evenly and give you a fantastic texture and great tasting potatoes.
Jump to Section: Instant Pot Garlic Mashed Potatoes
Here’s what you’ll need. Really short ingredient list I promise!
Potatoes: Yukon Gold is the best choice for mashed potatoes thanks to their creamy texture and lower starch content, but russet potatoes work too. However, since they’re not easily available in India, you can opt for older potatoes. Avoid using new potatoes as they leave more water and don’t cook evenly, which also makes them harder to mash.
Seasoning: Salt, freshly ground pepper, and garlic add lots of flavor.
Butter and milk: For richness, flavor, and that silky smooth mashed potato texture
Cream cheese and sour cream: Cream cheese adds body and a rich, slightly tangy creaminess that help make mashed potatoes extra smooth and luxurious, while sour cream brings a lighter tang that balances the starch and keeps the mash soft and moist.
Water: To add to the instant pot or pressure cooker
How to Make Instant Pot Mashed Potatoes – Step by Step
This is the quickest mashed potatoes you’ll ever make and you’ll never go back.
1. In the inner pot of the Instant Pot add potatoes, garlic, water, salt and one and a half tablespoons butter.
2. Put the lid on, turn the valve to sealing and cook on high pressure for 8 minutes. (My Instant Pot took 10 minutes to come to pressure, so the total time taken was 18 minutes). Release pressure immediately by turning the knob to ‘vent’, and open the lid once the pressure is released.
3. Using a potato masher, mash the potatoes in the Instant Pot for really creamy potatoes. For fluffier mashed potatoes, you can drain the water and then mash the potatoes.
4. Once the potatoes are mashed, mix in the remaining butter, sour cream and cream cheese.
5. Mix well while the potatoes are still steaming hot.
6. Pour in 1/4 cup hot milk. Don’t worry if it looks like too much – the potatoes will just soak it up
7. Mix well again – taste and add more salt if required. Top with more butter and chives and serve.
8. This is an optional step – if you see lumps in your mashed potatoes, you can run them through a sieve for really smooth and creamy mashed potatoes
The One Pot Mashed Potato Technique
The technique that we are using with these instant pot garlic mashed potatoes may seem a bit weird, because we are adding only 1/2 cup water to about 1 kilogram/ 2 pounds potatoes and then mashing the potatoes with a potato masher right in there with the remaining water, without draining them. We like our potatoes really creamy and smooth which is why this works really well for us. In the beginning, things may look a bit runny, but just keep going and as you finish mashing, the consistency will thicken and everything comes together. Add the sour cream, cream cheese, milk and butter and you have potatoes that are the perfect creamy consistency and almost feel like soft pillows of whipped cream.
Mashed Potatoes Customisation & Toppings
We like keeping things simple with just some more butter and chopped chives but here are some ideas for other toppings that can take any mashed potatoes to superstar levels:
Add-ins such as cheddar, ranch and parmesan can add a lot of subtle flavors to mashed potatoes. For cheese, mix in 1/4 cup while the potatoes are still hot. For ranch, mix in a teaspoon or two
Herbs like rosemary and thyme or even sage add more earthiness and bold flavors
You can also top your mashed potatoes with cooked chicken, steamed broccoli, bacon or if you feel super fancy – some browned butter
Add a generous ladle of Vegetarian Gravy, Mushroom Gravy, or Onion Gravy to make it extra comforting.
I have now tried these garlic mashed potatoes multiple ways – by infusing the garlic in oil and mixing it in, by roasting the garlic in the oven and then mixing it in and by just straight up adding them to the Instant Pot. Also always with my favourite Roast Chicken with Crispy Skin or if I’m in a hurry a Spatchcock Chicken Roast
I hope you enjoyed this handy dandy post which seems to have become a tutorial on how to make mashed potatoes in an Instant Pot/ Pressure cooker and trust me, the day you attempt these – you will never look back!
Watch Instant Pot Garlic Mashed Potatoes Recipe Video
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Instant Pot Garlic Mashed Potatoes (Pressure Cooker Recipe)
These Instant Pot Garlic Mashed Potatoes are super creamy and take 30 minutes and one electric pressure cooker from start to finish. They should be called melt-in-your-mouth mashed potatoes because they are sooo good! Watch recipe video ABOVE
In an Instant Pot add potatoes, garlic, water, salt and one and a half tablespoons butter. Put the lid on, turn the valve to sealing and cook on manual high pressure for 8 minutes. (My Instant Pot took 10 minutes to come to pressure, so the total time taken was 18 minutes). Release pressure immediately by turning the knob to 'vent', and open the lid once the pressure is released.
Using a potato masher, mash the potatoes in the Instant Pot for really creamy potatoes. For fluffier mashed potatoes, you can drain the water and then mash the potatoes. Once the potatoes are mashed, mix in the remaining butter, sour cream and cream cheese. Mix well while the potatoes are still steaming hot. Taste and add more salt if required. Top with more butter and chives and serve.
Pour in 1/4 cup hot milk. Don't worry if it looks like too much – the potatoes will just soak it up. Mix well again – taste and add more salt if required. Top with more butter and chives and serve.
This is an optional step – if you see lumps in your mashed potatoes, you can run them through a sieve for really smooth and creamy mashed potatoes
Video
Notes
For fluffier potatoes use starchy potatoes like Russet or Yukon Gold. Those are not available here in India though but these mashed potatoes are still awesome!
To prep potatoes in advance, you can peel and cut them and keep them soaked in water for a couple of hours in the refrigerator. This helps avoid oxidization and keeps them from turning brown.
You can also substitute with baby potatoes, in which case you don’t need to cut them. You can also avoid peeling them, if you are okay with the texture, but make sure you wash them really well.
Chicken Stock or even bone broth adds a ton of flavour to mashed potatoes so feel free to use that instead of water. It’s important to use stock/broth that doesn’t have any added salt or you may need to adjust the amount of salt used in the recipe.
Feel free to add any of your favourite herbs like rosemary or thyme. You can sprinkle dry herbs right on top once the dish is ready to serve.
Hyderabadi Tomato Salan is a special curry made with whole tomatoes cooked in a peanut sesame sauce. Salan is traditionally served with biryani or pulao, but you can enjoy it with roti as well. Hyderabadi Tomato Salan My Mirchi ka Salan is such a family favourite, so I use the same salan base and dd...
Stuffed brinjal fry is a South Indian dish also called as stuffed eggplant fry, in which small brinjals are filled with a spicy and mix of coconut, spices and tamarind. This stuffed brinjals are cooked in oil with tempering which makes them aromatic and delicious. Stuffed Brinjal Fry I love brinjal recipes, I try different...
Kadala Curry for Puttu or Puttu Kadala Curry is a well known combo from Kerala. It is also known as kadala curry, kadala kari, kondakadalai curry which uses black chana or kala chana while chana masala use white chickpeas. Learn how to make this wholesome chana curry for breakfast with step by step pictures and...
A good pickle can completely change a meal, and this Mangalorean Prawn Pickle proves it. This recipe brings together juicy prawns, roasted spices, and chillies in a finger-licking addictive punch.
If you love having a little something spicy on the side of your meals, this Mangalorean Prawn Pickle is going to make you very happy. It’s full of the classic slow-roasted kick that coastal dishes are known for.
The flavours remind me of the same comfort you get from dishes like our Prawn Curry. Plus this one also has that same homely charm with a simple mix of prawns, chillies and spices cooked down till everything smells amazing. It’s easy to make, stores beautifully, and only tastes better with time.
Prawns: Fresh, cleaned prawns work best here. They’re marinated before to help them firm up slightly before cooking.
For the Masala Paste: Byadgi chillies (for colour and flavour), cumin, black pepper, cloves, cinnamon, fenugreek seeds and turmeric. Everything is ground with vinegar for that tangy base.
Aromatics: Sliced garlic, chopped ginger, green chillies and curry leaves add freshness and that signature South Indian aroma.
Oils: Sesame oil for frying the prawns and roasting the masala, and a little coconut oil at the end for an authentic coastal touch.
Seasoning & Liquid: Salt and hot water to bring the pickle together and help it cook down to the right consistency.
Frequently Asked Questions
What makes Mangalorean prawn pickle different from other prawn pickles?
Mangalorean pickle has a deep flavour from Byadgi chillies, vinegar, and slow-roasted spices. It’s spicy, tangy, and has a beautiful red colour without needing any food colouring.
Can I use frozen prawns instead of fresh ones?
Yes, absolutely. Just thaw them completely and drain out every bit of excess water. Pat them dry so the pickle doesn’t get watery.
How do I prevent the prawns from turning rubbery?
Cook them on low heat and only until they turn opaque and lightly golden. Overcooking is the main reason prawns become chewy.
How long does prawn pickle last?
It stays good for 2–3 months in the fridge when stored in a clean, dry glass jar. Always use a dry spoon and avoid introducing any moisture
Richa’s Top Tips
Dry the prawns really well: Any extra moisture makes the pickle watery and reduces its shelf life, so pat the prawns dry before marinating.
Fry the prawns on low heat to help them firm up without turning rubbery. They should get lightly golden on the edges, not crisp.
Roast the masala patiently: This is where most of the flavour comes from. Keep the heat low and roast until you see oil separating on the sides.
Use vinegar, not water, for grinding: It gives the masala a smooth texture and also helps preserve the pickle.
Always add hot water at the end: Cold water can reduce shelf life. Hot water blends into the masala better and helps everything come together.
Storage Tips
Fridge: Store the prawn pickle in a clean, completely dry glass jar for up to 2–3 months. The key is keeping moisture out, so always use a dry spoon when scooping.
Room Temperature: Avoid keeping the pickle out for long, especially in warm weather. After serving, pop it back into the fridge as soon as you can.
Freezer: Not recommended. Freezing can change the texture of the prawns and affect the flavour of the spices.
Shelf-Life Booster Tip: Use hot water in the recipe exactly as mentioned, it helps the pickle last longer and keeps the masala smooth.
Serving Ideas
A good prawn pickle can lift almost anything you pair it with. Here are some delicious ways to enjoy it: :
With Rice: The classic way to enjoy spicy, tangy prawn pickle. Keep it simple and comforting.
With Neer Dosa: Soft, delicate Neer Dosa balances the heat beautifully.
With Parathas: Enjoy it with flaky Laccha Paratha or even simple chapatis.
With Biryani: A tiny spoon of this pickle takes your Hyderabadi Veg Biryani to the next level.
In Tiffin Boxes: Pairs well with lemon rice, upma, curd rice, or pongal when you want something quick and flavourful.
Customisation Ideas
Add a coconut twist: Stir in a spoon of roasted coconut paste (just lightly roast grated coconut till golden and grind without water). It gives the pickle a coastal, almost-thokku style richness.
Add heat in layers: Instead of increasing just the red chillies, add ½ teaspoon crushed black pepper towards the end. Pepper heat hits differently and gives you that Mangalorean-style punch.
Oil-cured version: After the pickle cools, top it with 2–3 extra tablespoons of sesame oil. As it rests, the oil absorbs flavour and becomes a ready-to-drizzle “prawn chilli oil” for dosas and rice.
Whether you’re pairing it with a simple dal-chawal meal or adding it to a festive thali, it brings instant excitement to the plate. If you try this at home, don’t forget to tag me on Instagram @my_foodstory I’d love to see how your batch turns out!
Take prawns in a bowl, add turmeric powder, salt and mix well. Set aside to marinate for 30 minutes.
Add all ingredients for ground masala except for vinegar to a mixer. Add ¼ cup of vinegar and start grinding the spices. Add 2-3 tablespoons of vinegar at a time and grind to a smooth paste. This method of grinding ensures the smooth grinding of paste.
Heat sesame oil in a kadai or pan, add the marinated prawns and fry them on low heat for 5-6 minutes till the moisture evaporates and prawns get roasted on the edges to a golden brown. Remove from oil and set aside on a plate.
Heat the same kadai, add garlic, ginger and green chillies and saute for 1-2 minutes till they are fragrant. Add 2 sprigs of curry leaves and saute for a few seconds. Add the ground paste, salt and roast on low for 10-12 minutes till the masala gets roasted and oil separates from the side of the pan. While frying, if the masala sticks to the sides of the pan, scrape them out and add to the masala getting roasted. This will add more flavour to the pickle.
Add roasted prawns, mix well and cook for 2-3 minutes. Add hot water, mix well, cook for 2-3 minutes, add the remaining 1 sprig of curry leaves and take off the heat.
Cool completely, store in an airtight glass container and refrigerate.
Video
Notes
Make sure you use only hot water to increase its shelf life.
Pickle stays good for 2-3 months in the refrigerator.
Glass container is ideal as its stored for a longer period.
Learn how to make quick and simple Urulai Kizhangu Masala recipe with video tutorial and detailed step by step photos. Poori Masala, best side dish for poori, chapati & dosai made using potatoes! Urulai Kizhangu Masala, also known as Poori Masala or Potato Masala is a simple yet flavorful South Indian side dish that pairs...
Coconut sambar is a simple delicious and comforting sambar made with cooked dal, a mix of vegetables, fresh coconut paste and a flavourful tempering. The addition of coconut gives the sambar a creamy, rich texture and a mild sweetness. This sambar perfectly pairs with tiffin items like idli, dosai, pongal, medu vadai or can be...
Creamy, rich, and deeply savory, these mashed potatoes get a flavor upgrade with caramelized onions and a secret boost of plant-based protein from pureed white beans. The result is velvety, buttery comfort in every bite. A side that’s perfect for holidays or weeknights alike. (Gluten-free, nut-free, with a soy-free option.)
Everyone loves potatoes in every form, especially mashed potatoes around the holiday season. They’re a fixture at every meal, and we’re going to level them up times two.
This recipe levels up the flavor with caramelized onions, garlic, and herbs that add an amazing flavor to these mashed potatoes. And we’re going to add some pureed white beans for extra protein and heartiness.
You’ll get protein from the beans, nutritional yeast, and non-dairy milk. You can add even more protein by serving it with crispy lentils or tofu bacon bits.
No matter how you serve caramelized onion mashed potatoes they’re rich, hearty, and perfect for any holiday table or cozy dinner. Served here with my mushroom bourguignon.
Why You’ll Love Caramelized Onion Mashed Potatoes
creamy mashed potatoes
savory caramelized onion topping
sneaky protein
delicious holiday side dish
naturally gluten-free and nut-free with easy soy-free option
Friendsgiving has always been about bringing people together, but this year, it’s time to take the celebration beyond the dining room walls. Enjoy the crisp autumn air, the aroma of delicious food sizzling on the grill, and the sound of laughter filling the backyard. This year, Friendsgiving evolves from a familiar celebration into an unforgettable outdoor feast where tradition meets open flames, and gratitude is shared around the grill – here’s how to host your Outdoor Friendsgiving.
A Feast Meant to Be Shared
It’s not about perfection or plated meals; it’s about the magic of gathering. Friendsgiving is at its best when everyone brings a little of themselves to the table.
A little pre-Friendsgiving prep, goes a long way. Set the stage of your backyard with patio heaters, lanterns, and colorful fall flowers. Ensure comfort for guests with fluffy pillows and cozy blankets. Prepare your Wildfire Outdoor Living Grill by picking up propane ahead of time.
Take advantage of Golden Hour by taking photos of your loved ones against the backdrop of your picturesque outdoor kitchen. Simultaneously, offer your guests a fall, Santa Fe-inspired beverage, a “Cider Press” Chimayó Cocktail, while passing around appetizers, like this Smoked Shrimp Cocktail with Chipotle Orange Sauce.
Your grill—not your oven—should be the spectacular centerpiece not only of this year’s Thanksgiving feast, but for years to come! These dishes will invigorate and reinvent your Thanksgiving traditions.
The result? A laid-back spread that feels both classic and new! Everyone contributing, everyone sharing, everyone coming back for seconds. It’s the kind of feast that feels less like hosting and more like belonging.
The Art of Gathering Outdoors
Good food, football, and friends who feel like family. Out in the backyard, those traditions come together naturally. With a Wildfire Outdoor Living Kitchen, you’re part of the action: checking the grill during halftime, topping off drinks, and enjoying the easy company of good friends.
As daylight fades and the glow of the Wildfire Outdoor Living Kitchen takes over, the pace slows in the best way. Dessert, a Smoke-Roasted Apple Crisp, is served, glasses are refilled, and it’s that sweet spot of the evening when conversation softens, laughter lingers, and everything feels easy.
That’s what Wildfire Outdoor Living is all about: creating spaces that make hosting feel natural, so you can focus on what really matters: great food, great friends, and moments that last – long after the game’s over.
This Friendsgiving, turn your backyard into the ultimate hosting space. Whether you’re watching football, grilling turkey, or simply raising a glass with your closest friends, Wildfire Outdoor Living helps you do it in style. Because the best memories aren’t made at the table, they’re made around the grill.
Spicy, nutty, and full of personality, this classic Maharashtrian thecha is the easiest way to give your everyday food a desi twist.
Somewhere between its smoky heat from green chillies, the sharp bite of garlic, and the crunch of roasted peanuts, thecha finds its magic. This Maharashtrian classic is unapologetically flavourful and instantly wakes up any simple plate of food.
Traditionally pounded by hand for that rustic texture, thecha is quick to make and needs just a few pantry staples. It’s one of those condiments you will always find in my fridge, right alongside my trustychilli oil, homemade tomato ketchup, and green coriander chutney. If you love big, punchy flavours, this is one recipe you should save.
Green Chillies: The heart of thecha recipe. Use the spicy ones for that iconic fiery kick or a milder variety if you want a less intense heat.
Garlic: Adds a sharp, earthy depth that balances the spice beautifully.
Peanuts: Roasted and de-skinned, they bring texture and a nutty flavour that mellows the heat.
Coriander Stems and Leaves: A touch of freshness that brightens the chutney.
Oil: Helps blister the chillies and garlic, and adds a smokey flavor. Use any neutral-flavored oil with a high smoke point.
Salt: To season
Richa’s Top Tips
Use a mortar and pestle: Thecha gets its signature texture and flavor when pounded by hand. A mixer works too, but keep it coarse.
Adjust the heat: Green chillies vary in spice, so taste as you go. You can mix hot and mild chillies for better balance.
Roast the ingredients right: Let the chillies and garlic blister nicely, that smoky aroma is what gives thecha its bold flavor.
Add peanuts last: Pound or blend them at the end so they stay slightly chunky and add crunch.
Frequently Asked Questions
What is the meaning of Thecha?
Thecha literally means “to pound” or “crush” in Marathi. It’s derived it’s name from the way it is made–by pounding chillies, garlic, and peanuts together to create that coarse, fiery chutney.
What is Thecha made of?
The basic version uses green chillies, garlic, peanuts, and oil. Some versions add coriander, sesame seeds, or even lemon juice for extra flavour.
Can I add lemon juice or curd to Thecha?
Yes, adding a little lemon juice gives it a bright tang, and curd can make it milder if you want to balance the spice.
Is thecha healthy?
Thecha is a locally consumed Maharashtrian condiment that’s traditionally eaten like chutney or pickle in smaller portions. It’s loaded with good fats from peanuts, and can help you stay fuller for longer. If eaten in smal quantities, it can be quite healthy and a rich source of minerals and essential nutrients.
Thecha Dishes You’ll Love
Once you make a batch of thecha, you’ll want to put it on everything (& honestly you should). Here are a few easy, flavour packed recipes for you to try
Thecha Naan: Imagine this soft buttery thecha naan with a generous amount of butter mouth watering bold desi flavour. It’s the perfect sidekick for some dal & chilled raita on the side.
Thecha Paneer: Crispy on the outside and soft on the inside, this paneer appetizer will disappear right off the plates. Serve them hot at your diwali party and wow your guests.
Thecha Chicken: Juicy chicken pieces marinated in thecha air fried to crisp golden perfection will be the talk of your diwali get together. This one a total winner for spice lovers.
Storage Tips
Fridge: Store Thecha in a clean, airtight glass jar for up to 3-4 days. Add a thin layer of oil on top to help preserve its freshness,flavor, and color.
Freezer: You can freeze this thecha recipe for up to a month. Portion it into small airtight containers or silicone trays for easy use.
Room temperature: Avoid leaving it out for more than a couple of hours, especially in warm weather, as the garlic and peanuts can turn rancid.
If you love bold, fiery flavours, Thecha deserves a spot in your kitchen. It’s quick, rustic, and adds instant excitement to any meal. Whether you pair it with bhakri, spoon it over rice, or use it as a dip for snacks, this little chutney packs a big punch.
Try it once, and it might just become your go-to condiment for when you need something that wakes up your taste buds. And if you make it, don’t forget to tag @my_foodstory, I’d love to see your versions!
Thai green curry is a rich creamy, delicious and flavourful curry. It is quite similar to our Indian vegetable kurma, but made with Thai based ingredients. The star ingredient of this curry is Thai green curry paste, which is made from fresh spices and herbs like lemon grass, kaffir lime, galangal, green chillies, ginger, garlic...
Call them best supporting actors. Call them MVP sideliners for taking your tailgating party over the top. You’ve mastered brisket and ribs, and your burgers are the stuff of legend.
But without killer side dishes, your barbecue will lack gravitas required to establish you as a true pro.
The Big Three Tailgating Side Dishes Everyone Loves
I’m talking about the big three: baked beans, potato salad, and coleslaw.
Of course, I could tell you how to make all three in your kitchen—no lighting of your grill or smoker required. They’d be good—even excellent. But they wouldn’t be barbecue.
No, to make side dishes that will, er, smoke the competition, they need to be kissed with fire.
First up, baked beans, which have been part of American culture since before there was an America. That’s right, long before the arrival of the Mayflower, the Iroquois, Abenaki, and other Algonquian peoples boiled beans in clay pots, with bear fat to make them rich and maple syrup for sweetness.
And long before the arrival of Pizarro, South Americans in the Andes Mountains cultivated hundreds of varieties of potatoes. The proto-American potato salad may well have been papas a la huancaina, a Peruvian potato salad flavored with piquant amarillo (yellow) chiles and salt queso fresco cheese.
My baked beans get a double blast of smoke flavor—first from the addition of bacon (and brisket or pulled pork, if you have any extra in your refrigerator). Then from a long slow cook in your smoker.
To make coleslaw, I smoke the cabbage—just long enough to flavor it, but short enough to keep it crunchy and raw.
I also smoke the potatoes for my potato salad, adding pimenton (smoked paprika) to reinforce the flavor.
Yeah, it takes a little extra time, but you can smoke the vegetables at a previous grill session. Serve them, and your next cookout will win you access to the tailgating hall of fame.
Got your own favorite twists on game day sides? I’d love to see them! Share your creations and tag us on social—we’re always looking for new ideas to try (and cheer for).
Easy egg roast recipe is hard-boiled eggs fried and then cooked in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.
Recipe for easy egg roast, egg thokku recipe, muttai thokku recipe, muttai varuval. Curried eggs in an onion tomato masala. Recipe with step by step pictures.
This easy egg roast is a close cousin of the Kerala nadan muttai roast. It’s best described as boiled eggs in roasted onion and tomato masala. It’s an easy recipe that can be put together in under thirty minutes.
The base sauce or “masala” as called in India is made with simple ingredients and indian spices, found in most indian pantry.This masala can be used as a base masala for other non vegetarian and vegetarian options.
Muttai Varuval is my easy everyday recipe. It is nothing but boiled eggs golden fried and cooked in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I believe every household has their own version of egg roast or muttai varuval. Just like for the Kerala style egg roast we use coconut oil for making the nadan muttai roast. The heat for the egg roast is either from red chilli powder, green chillies or black pepper powder or a combination of these.
For making egg roast or egg curry we like to fry the boiled eggs and then add it to the curry or the masala. But some directly add the boiled eggs and it’s totally up to your preference. Frying the eggs makes the skin slightly blistered and golden in colour which makes the dish looks so beautiful and appealing.
WHY THIS RECIPE WORKS
* Ready in under 30 minutes. * Required only pantry Ingredients. This is a perfect recipe for days when you have only basics available. * Easy and straight forward recipe. Requires no roasting and grinding. Turns out so delicious and tasty with spice masala powders. * An easy way to add more protein to the Indian diet. * The same masala base can be used with vegetables and non-vegetarian food too. * It goes with almost everything – roti, rice , chapati, parota, dosas, appams etc.
INGREDIENTS TO MAKE EASY EGG ROAST
Hard boiled eggs Oil Onion Tomato Garlic Ginger Green chillies Curry leaves Coriander leaves Red chilli powder Coriander powder Garam masala powder Cumin powder Black pepper powder Turmeric powder Salt as per taste Water as required
HOW TO MAKE EASY EGG ROAST
This section shows how to make easy egg roast with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of this easy egg roast recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!
EASY EGG ROAST VIDEO TUTORIAL
STEP BY STEP PICTORIAL RECIPE TO MAKE EASY EGG ROAST
In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow them to cool down. Peel the eggs and cut them into halves. Keep aside.
In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.
Fry the eggs on both the sides until golden brown. Remove and keep aside.
In the same oil add in the ginger and garlic. Saute them for a minute.
Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft
Add in the tomatoes and cook until it turns soft and mushy.
Add in the salt along with the masala – red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.
Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separates. ( Cook over low to medium flame).
Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook for about 2 minutes in low flame.
Flip over the eggs and again cook for about 2 minutes in low flame.
Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!
RECIPE NOTES
* Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside. * We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast. * You can always adjust the chilli and red chilli powder as per your heat preference. * The masalas can be adjusted as per your taste and availability.
Easy egg roast recipe is hard-boiled eggs fried and then cook in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.
½ Teaspoon Black pepper powder (kali mirch powder)
½Teaspoon Turmeric powder (haldi powder)
1-2Teaspoon Saltor as per your taste
¼CupWater
Instructions
In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow to cool down. Peel the eggs and cut them into halves. Keep aside.
In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.
Fry the eggs on both the sides until golden brown. Remove and keep aside.
In the same oil add in the ginger and garlic. Saute them for a minute.
Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft
Add in the tomatoes and cook until it turns soft and mushy.
Add in the salt along with the masala - red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.
Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separate. ( Cook over low to medium flame).
Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook about 2 minutes in low flame.
Flip over the eggs and again cook for about 2 minutes in low flame.
Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!
Video
Notes
Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
You can always adjust the chilli and red chilli powder as per your heat preference.
The masalas can be adjusted as per your taste and availability.
SERVING SUGGESTION
SERVING SUGGESTIONS
An egg roast is a perfect side dish with simple dal and rice. This simple egg dish instantly lifts the humble meal to a feast!
We also love pairing it with roti, chapati, parota, butter naan, appams, idiyappam (string hopper), or dosas! It’s one of those dishes that fits breakfast, lunch and dinner perfectly!
It’s also a perfect appetizer or side for your favourite drinks.
Well, if you make this easy egg roast recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
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