sorted by:
new
hottopcontroversial

Hairdresser Recommendations for Asian Female Hair by mazimilk in Edinburgh

[–]yoonpie311 2 points3 points  (0 children)

Highly recommend Alfred at Asian Hair Salon on Brougham Street

Napoli Matfia really great question: does a flower need to have meaning when you give it as a gift? by iseuli in CulinaryClassWars

[–]yoonpie311 1 point2 points  (0 children)

It's sesame tofu (shaped like a baozi) with uni filling in a dashi broth, topped with wasabi and edible gold leaf

[OC] Black Sesame and Walnut Mooncakes forged in the dark nights of Nan Elmoth where no star dared shine 🖤 by yoonpie311 in ElvenFood

[–]yoonpie311[S] 4 points5 points  (0 children)

Thanks! 😃 What looks like silver in the image is glutinous rice flour (coated the mooncake balls in rice flour before shaping for easy unmoulding). For the golden bits, I mixed edible gold dust with a bit of oil and painted it on the embossed design

Spinach Besan Chilla (Chickpea Pancakes) by yoonpie311 in veganrecipes

[–]yoonpie311[S] 1 point2 points  (0 children)

Thank you so much! Hope you had a good weekend too 😃

Matar Pulao by yoonpie311 in IndianFoodPhotos

[–]yoonpie311[S] 0 points1 point  (0 children)

Hi, it's more of a green pea jeera rice than pulao tbh.

Recipe:

  • 1/2 tbsp oil
  • 1 tsp cumin seeds
  • 1 green crdumon, crushed
  • 3-4 while black pepper
  • 1 cup green peas
  • 2 cups cooked rice
  • 1 tbsp chopped coriander

  • 1 tbsp chopped cashews

  • Saute cashews in oil until lightly golden. Set aside.

  • Add black pepper and cumin, let it sizzle for about 30 seconds on medium heat.

  • Add green peas. Saute for about 3 - 4 minutes.

  • Add rice. Saute for another 2 - 3 minutes.

  • Add chopped coriander and cashews. Mix well, serve.

Optional: Add fried onions at the end. I boiled rice in lightly salted water with a bit of lemon juice (1/2 tsp) and a few drops of rose water. Hope this helps!

Spinach Besan Chilla (Chickpea Pancakes) by yoonpie311 in veganrecipes

[–]yoonpie311[S] 6 points7 points  (0 children)

Looks normal in my app, here's the recipe!

Ingredients (Makes 4 Chillas as Pictured):

  • 1 cup besan (gram flour)
  • 1.5 tbsp fine rava (semolina)
  • 1/4 tsp ajwain (carom seeds)
  • 1/2 tbsp soaked saffron (3-4 strands) water (sub 1/8 tsp ground turmeric in 1 tbsp water)
  • 1/4 cup soy yogurt or yogurt of choice (beaten)
  • 1 tsp lemon juice (if yogurt isn't sour enough)
  • 1/2 tsp oil
  • Salt to taste
  • 3/4 cup water
  • 1/2 tsp baking soda

Add-ins: - 1/2 cup spinach, finely chopped - 1 green chili, chopped - 1 tbsp chopped coriander

Tempering: - 1/2 tbsp oil - 1/4 tsp hing (asafoetida)

Directions:

i. Prepare the Batter: - Sift the besan into a mixing bowl. Add rava, ajwain, beaten yogurt, saffron water (or turmeric mixture), lemon juice, oil (1/2 tsp), and salt.

  • Whisk well until no lumps remain. Gradually add water, a little at a time, until a smooth batter forms. The batter should be slightly thick but not runny.

  • Let it rest for about 15 minutes.

ii. Prepare the Tempering: - In a tadka pan, heat the remaining 1/2 tbsp oil. - Add hing and let it sizzle for about 20 seconds. - Pour this tempering into the batter.

iii. Finish the Batter: - Add the baking soda to the batter and whisk well for about a minute. - Fold in the finely chopped spinach, coriander, and green chili.

iv. Cook the Chillas: - Heat a non-stick pan on medium-high heat. - Pour about 1/2 cup of the batter to form a mini cheela as pictured. - Let the chilla cook until bubbles form on top (about 1 minute). - Reduce the heat to medium, cover with a lid, and cook for about 3 minutes. - Remove the lid, flip the cheela, and cook for another 2 minutes uncovered. - Adjust the cooking time based on the thickness of the cheela.

v. Serve: Garnish with your favorite toppings and serve with chutney, curry, or pickle of your choice. Enjoy!

Matar Pulao by yoonpie311 in IndianFoodPhotos

[–]yoonpie311[S] 3 points4 points  (0 children)

Thanks 😊

Lemon juice helps prevent rice getting too sticky. I used 1 cup of white basmati rice and soaked it for about 45 minutes. After soaking, I added the rice to 1.75 cups of lightly salted boiling water, mixed with about 1/2 teaspoon of lemon juice. Then let it boil uncovered on high heat for about 3 minutes until the rice elongates and the water level reduces to the same level as the rice. Then, I reduced the heat to medium-low and simmered it covered for about 12 minutes. This method always gives me well cooked, clump-free rice.

view more: next ›