From the original site: So, my first experiment with quinoa was much less disastrous than I expected it to be. In fact, it motivated me to try out different recipes using it as a key ingredient.

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Instructions:

Whisk eggs lightly & add salt & pepper. Throw in spring onions, carrots & red pepper. Set aside.

Heat oil & sauteed garlic till fragrant. Add shrimps.

When shrimps turn slightly pinkish, pour in eggs. Turn eggs over when eggs are almost set.

Transfer to serving plate & have your yummy Shrimp Omelette as a side dish or even as a one-dish meal!

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From the original site: It’s got a nice spicy flavour that hits the back of your throat, and smells divine!

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From the original site: Although Biryani is said to be originated from Iran to India through merchants and travellers, in India it has many different versions. It took it’s own version according to the local region. Each one has it’s unique flavour. Thalassery Biryani is a popular version from Kerala Cuisine. Thalaserry is a city named in Malabar,Kerala. This Biryani is very popular in the whole belt of Malabar region and hence also known as Malabar Biryani.

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From the original site: I had a ripe avocado and a blood orange just waiting to be invited to the party. The avocado added a soft richness and the blood orange a bright sweetness. Of course, they both contributed their good looks, which is important in a salad.

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Best way to fix that is with this tomato soup, made more fanciful by calling it bisque. A bisque (say it bisk) is a rich, smooth, creamy soup often made with shellfish, and thickened with said shellfish including the pulverized shells. Well, this one is rich, creamy, and has a roux to thicken it, but is sans shellfish.

From the original site: This is far more than simply the sum of its parts. It’s truly shockingly delicious, in all the right ways.

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Special Instructions: Serves 4, Time required: 45 minutes

Instructions:

Clean and wash the prawns well. Mix it with salt and turmeric powder and set aside. Heat oil/ ghee in a pressure cooker . Add cinnamon stick, bay leaves, curry leaves and fennel seeds. Let it fry for less than a minute, then add the finely sliced onions and ginger garlic paste. Stir well with a spatula. Add a pinch of salt to this onion, this helps the onion to cook faster. Once the onion turns light brown in colour, add tomatoes and stir well. Cover the cooker with a lid, keep the flame in medium to low and cook the tomatoes until they become soft and mushy.
Now add the prawns and stir well, add turmeric, chilly and coriander powder mix it well. Cover the cooker with the lid, keep the flame in medium and cook it until the prawns are cooked. Now add the curd, coriander and mint leaves, finally add salt to taste. Cover it and cook for few minutes until you get a nice thick gravy. Now add rice and 3 cups of water. Pressure cook for 2 whistles. Let it rest for few minutes. Remove the lid and give a gentle stir to mix the spices evenly with rice. Serve warm with raita.

About Me: Check out my blog @ http://tasteofpearlcity.blogspot.com/

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From the original site: I recently put together this TF Chicken Cacciatore recipe and it was such a success I thought I’d share. I used a jar of unmarinated roasted red peppers, but I’m sure you could roast your own if you preferred. I’m just not sure how many you’d need – the 32oz jar gave me 4 cups of puree. I think if I were to roast my own, I might try roasting the onions as well.

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From the original site: Let’s humbly subtitle this “Lentil Soup of the Gods.”

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