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business Published on Feb 22, 2023 03:26 PM IST A dish ordered by a customer using this facility will be prepared from a recipe provided by a ‘real home-chef,’ said Zomato. Representational Image By HT News Desk , New Delhi For those staying away from home and missing home-cooked meals, Zomato has launched a service called ‘Zomato Everyday.’ With this, the food delivery company says it will deliver ‘fresh home-style meals crafted with real home-chefs at affordable prices.’ Also Read: Now, delivery agents can take a break thanks to Zomato's ‘Rest Points’ On Wednesday, co-founder and CEO Deepinder Goyal took to Twitter to introduce Zomato Everyday. “Experience the comfort of affordable homely meals delivered to your doorsteps. With menus designed by real home chefs, we hope this reminds you a little of your home,” tweeted Goyal. Attached with his tweet was a press release, in which the multinational restaurant aggregator laid out the features of the new

by TNN | Uploaded on Feb 21, 2023, 17:22 IST | 75 views In this video, you will get to learn how to make Radha Bollobhi Luchi recipe at home. As the name suggests, it’s a luchi aka puri recipe that is stuffed with green peas, and white urad dal and is best served with a curry. This easy recipe is presented by Taftoon Bar & Kitchen, Mumbai. To make this easy and simple puri recipe, you need green peas, white urad dal, asafoetida, kalonji, saunf powder, jeera powder, green chilli paste, salt, sugar, maida (refined flour), rawa, cardamom powder, oil, and water. To make this dish, you need to first make the stuffing of dal, green peas and spices and then knead the dough using flour, rawa, salt, and water. So, what are you waiting for? Click on the play button, watch the full video, and give it a try. For more interesting recipes, keep watching Times Food. Read More Read Less Adblock test (Why?) from "food recipes" - Google News https://ift.tt/LstudwC via IFTTT

5 must-try flavorsome Vietnamese street food recipes Feb 20, 2023, 03:20 pm 2 min read Revel in the taste of Vietnam with these easy recipes Vietnamese street food is known for its bold and complex flavors, with a perfect balance of sweet, sour, salty, and heat. The dishes are often light and refreshing, offering a variety of textures and flavors in each bite. You'll be spoilt for choice when you visit Vietnam . Until you visit, try cooking and savoring these five Vietnamese street food at home. Xoi Dau Phong (Peanut sticky rice) Clean sticky rice and drain. Boil peanuts with a pinch of salt for 15 minutes. Add glutinous rice and a little salt to the pot, and add some water. Add boiled peanuts on top, cover with lid, and cook over medium flame. When the rice is half-cooked, pour some coconut milk and stir well. Your Xoi Dau Phong is ready to serve. Che Chuoi (Banana Tapioca pudding) Soak tapioca pearls in water. Boil peeled and chopped banana

I have a confession: conventional, loaf-style bread-making is not my forte, but let me loose with a bottle of olive oil and some other store-cupboard ingredients, and it’s a different story. Today’s onion and rosemary skillet bread is so moreish that you’ll be hard pressed not to eat several slices while standing at the counter. Ambitiously, I tested the thyme and tomato rolls on Niki Segnit , the genius author of The Flavour Thesaurus : thankfully, they got a thumbs up and an empty plate, which isn’t bad for a bread dough that uses tinned tomatoes instead of the liquid. Celebratory baked camembert with mini thyme and tomato rolls (pictured top) Prep 5 min Prove 1 hr 30 min Cook 40 min Serves 4 650g strong white bread flour 8g fast-action dried yeast 1½ tsp sea salt flakes 1 x 400g tin tomatoes 80ml olive oil , plus extra for drizzling 1 small bunch fresh thyme 1 x 250g camembert , unboxed and unwrapped In a large bowl, mix the flour, yeast, salt, tomatoes, olive oil an

I never learned how to eat an orange. It is a shameful admission. But it is because every winter, when oranges arrived in the Mumbai markets, my grandmother would make her kheer komola – sweetened milk condensed over a stovetop for hours and then cooled and mixed with fresh orange pulp. That’s how I consumed oranges through most of my childhood, with all the goodness of the fruit forked out and mixed with condensed milk. Why would I eat an orange any other way? Bengalis are infamous for their consumption of sweets. A dessert after every meal was a requirement in our Bengali household – yes, even after breakfast. Ingenuity was sought. The rains brought a variation of the kheer. My grandmother, who I called Didu, would take on the task of peeling and deseeding a dozen custard apples for the family, coaxing out the hard black seeds from each fleshy white globule with her fingers. I often asked her why she couldn’t pick an easier fruit and she would always tell me to ask her the question

Who isn't a foodie? A person following the diet too will hog on lip-smacking platters if given the chance. And to satisfy your appetite for delectable dishes, chefs like Bhiva Rajan Parab, better known as Rupal Parab, work their fingers to the bone and use all their expertise to curate some of the best food items. His finesses in the culinary arts are unparalleled and one of a kind.    If you have already tasted a few of the delectable dishes cooked by this ace chef, you are surely curious about his recipe. He is meticulous with his recipes and also a little bit secretive. His dishes are a celebration of diversity in flavours, textures, and ingredients. Chef Rupal Parab often takes to Instagram to share his new experiments.    The chef's Strawberry Spaghetti with Pistachio Sauce and Pistachio Mousse Cake make it a perfect dessert item. But if you want the best then try his Lemon Tart with Baked Lemon Yogurt and Cookie Crumbles. It is a winning combination of a creamy and