Food Blog
Food Blog
I made this gluten free Almond Flour Banana Bread every week for the last three weeks and I am still not over it. I love how easy it is to make. The flavor is absolutely delicious and the texture is perfect without being too dense. I also love that I can use this as a …
Soy meat curry (TVP / Soya meat) is a Sri Lankan plant based dish that is very popular among all Sri Lankans – even among the dedicated meat lovers. When done right, there’s no better meat alternative than this delicious curry. This curry is quick, easy to make and very versatile. You can make it …
There’s no better way to cook soaked chickpeas than in the Instant Pot. It’s super quick and fool-proof. My chickpeas always come out soft and ready eat or use in my other recipes. I posted how I make dried chickpeas (without soaking) in the Instant Pot last month. I included brief instructions for soaked chickpeas …
This Instant Pot chickpeas recipe required no soaking overnight. So if you are like me, always forgets to soak the chickpeas ahead of time, this recipe is for you. This method is absolutely fool-proof and makes perfectly soft chickpeas – salted or unsalted – however you like. They are good on their own or for …
This Roasted Curry Powder is a staple in every Sri Lankan kitchen. We use it for so many curries (especially with meat), stir-fries, and other dishes. Roasted curry powder is dark in color, has a nice smoky aroma, and makes every curry delicious and aromatic when you cook with it. This post contains Amazon affiliate …
Unroasted Curry Powder is probably the most used curry powder in my Sri Lankan kitchen for many of my curries. A must-have ingredient for Sri Lankan cooking. It’s extremely easy to make and very versatile. Though this curry powder is available to buy in all Sri Lankan grocery stores, the home-made version is much more …
Corn on the cob is probably one of the easiest sides I’ve ever made in my Air Fryer. I just shuck the corn, wrap them in foil so they don’t dry out, and then air fry. Once they are done, I apply butter, sprinkle some salt and pepper, and that’s it. You get this delicious, juicy, buttery corn on the cob that no one would ever say no to.