Once the oil is adequately hot, add your ginger and garlic and let them cook for about 5-7 minutes, until they are golden brown. Remove the pan from the heat. Let it cool down for a while. Take a ...

For many years, I have followed the traditional way of cooking Indian food, but I have continually created different flavour ...

Stir the chilli oil and allow to cool for a minute ... bring a large saucepan of salted water to the boil, add the kale and cook for 1 minute. Add the spinach, cook for a further minute, then ...

Chillies are available fresh, dried (whole, as flakes or ground into chilli powder), preserved in oil (where the heat ... chilli commonly used in Mexican cooking and commercially produced chilli ...

I don't advise trying to shortcut this recipe by buying pre cooked or frozen prawns, because they are just simply not the ...

Crispy chilli oil is foodie TikTok’s latest obsession. If you’ve been swiping and salivating over this trending condiment, you’re in luck. Chef Saiphin Moore shares her traditional version ...

My grandmother was an exceptional home cook, but she knew that making dim ... where they are served on a skewer and doused with soy sauce and chilli oil, to the sturgeon caviar- and gold-leaf ...

Anjula Devi is an author, cookery school founder and consultant chef for Manchester United. She shares her favourite quick, ...

It’s the perfect winter warmer: Phil’s cooking up a mighty chilli - perfect to warm your ... watching the fireworks tonight. Heat the oil and add the onions and garlic and soften.

Heat the oil ... and cook for 1 to 2 minutes or more till the cornstarch has cooked. Check the taste and add salt, pepper or soy sauce if required. 4. Serve the baby corn garnished with some spring ...

First step is to wash the rice properly and cook it with two cups of water until it’s properly cooked. Now take a pan, add ...