Navratri 2022 special dessert recipes: 3 mouthwatering sweet delicacies to try - Hindustan Times

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Meera Sodha’s vegan recipe for ram-don noodles from Parasite, with black garlic, leek and Tenderstem - The Guardian

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D inner and film night is my jam. It’s how we as a family end the working week on a Friday night, and it’s absolutely how I’m going to finish 2023. This year we’re going to rewatch Parasite , the Oscar-winning Korean film from which I’ve borrowed inspiration for today’s recipe. In the film, ram-don is a combination of two sets of Korean instant noodles, chapagetti and neoguri , part ramen and part udon. The end result tastes, much like my hope for the new year, sweet, spicy and exciting. Ram-don with black garlic, leek and Tenderstem You’ll need some black garlic paste, which is widely available in larger supermarkets. If you like, prep all the elements in advance – noodles, tofu, sauce, broccoli – and cook them together just before serving. Prep 10 min Cook 40 min Serves 4 225g smoked tofu , drained 4 tbsp cornflour 15 dried shiitake mushrooms (15g) 4 tsp dark brown sugar 4 tbsp light soy sauce 1½ tbsp black garlic paste 3 tbsp gochujang 2 tsp rice vinegar Rapeseed o...
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Watch: Craving Some Yummy Ramen? We Found The Perfect Recipe - NDTV Food

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The magic of delicious ramen is unparalleled. After all, who doesn't love a hot bowl of ramen, especially during the monsoon? But, if you wish to give your regular style of cooking ramen a makeover, we have a special recipe that you can try out. Chef Guntas shared a mouth-watering recipe for peanut butter mushroom ramen on Instagram. She also mentioned that it is great if you wish to give a healthy twist to your regular ramen dish. In the caption, she wrote, "For all the Ramen recipes, we've seen- this one is a healthier and a much tastier version of the noodle dish! It's creamy, spicy with a flavourful crunch from the veggies!" Here is the full recipe for peanut butter ramen by chef Guntas: Ingredients Olive oil - 1 tablespoon Garlic (chopped) - 3 cloves Ginger (chopped) - 1 tablespoon Mushrooms (sliced) - 1 cup Bok choy - 1 Crumbled extra firm tofu - 1 cup Peanut butter - 2 tablespoons Vegetable broth - 1.5 cups Udon/Ramen noodles - 1 portion ...
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The original food influencers | Meet the keepers of heirloom recipes from India's diverse culinary traditions - The Hindu

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At a time when the country’s contemporary foodscape is transforming rapidly — influenced by foreign cuisines and experiments, see-sawing between isms and social media fads — we remember the custodians who are the repositories of traditional food knowledge. The names of India’s many regional dishes — from Kanyakumari’s kaya kozhakattai to the tabak maaz of Kashmiri wazwan and the wu san tikye of the Singpho people in Arunachal Pradesh — may be familiar, but the keepers of these heirloom recipes, often elders in the family or a community leader, are only known to the locals. “If in Goa this Christmas, check out Dona Figueiredo in Madgaon,” says food writer Vikram Doctor, when asked for recommendations from the Sunshine State. “She’s a repository of old Goan Catholic sweets and snacks, and one of the few people today who still makes the  pastéis de banana  [a delicate pastry wrapped around sticky  figada  or banana jam].” ...
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