Tofu Sisig + Daing Na Bangus

This Tofu Sisig doesn’t only have that delicious, creamy, umami flavor we all love. It’s also easy to cook, vegetarian, healthy, and so budget-friendly!

#PHLockdown Day 13

Today, positive cases hit 1,418. There are now 14 positive cases in Caloocan City where I live. We stayed home the past few days and didn’t go out. I wasn’t able to blog for a few days because watching the news and going on online and seeing the updates became too much for me. I had to distance myself for a few days.

I re-watched Spartacus on Netflix and just cooked my heart out. I just go online when I post a food photo. Yes, I guess you can say it is one way of how I cope during this crisis. There is too much negativity in the air and only food photos can calm me down.

So forgive me if I’m sharing this TOFU SISIG just today.

I love Tofu Sisig not only because it’s healthy and delicious but because it’s also one of those budget-friendly ulams that costs less than ₱100. Imagine, a block of tokwa (firm tofu) only costs ₱25 and it already yields two big bowls of tofu.

You can watch the video below and just follow the instruction from there. Madali lang, promise.




  • 1 block tokwa or firm tofu, cut into bite size pieces
  • 2 tbsp cooking oil
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 tbsp liquid seasoning
  • ½ cup mayonnaise
  • 2 green chili, sliced
  • 1 bird’s eye chili (optional)
  • calamansi

  1. Heat oil in a pan and fry the tofu in 2 batches, turning as needed. When cooked, remove from pan and set aside.
  2. Remove oil from the pan and heat butter (you can also use another pan for this).
  3. Sauté onion and garlic and cook until slightly softened, about 30 seconds.
  4. Add the bell pepper and green chillies and cook for another 20 seconds.
  5. Pour in the liquid seasoning and add bird’s eye chili (if using) and mix well.
  6. Add the cooked tofu cubes and mayonnaise and mix well to coat and heated through.
  7. You can squeeze out the calamansi or serve with calamansi on the side.
  8. Enjoy!

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Tofu Sisig + Daing Na Bangus appeared first on The Peach Kitchen.

Meal Plan(59)

Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! Browse all of my free meal plans which include a grocery shopping list and tons of meal planning ideas including healthy and kid-friendly meals.

The hardest part of meal planning is finding the ideas, and creating a shopping list, so I’ve done that for you! Click the link below to print out your shopping list, and you’re ready to go!

**NOTE: You’ll notice the shopping list includes categories like “pantry staples”, and “spices”. Hopefully, those are items you already have on hand, and you can cross them off of the list.

These five meals are popular with adults and kids alike and will serve about 4 people!

Monday: Buffalo Chicken Wraps

Tuesday: Porkolt

Wednesday: Pork Carnitas

Thursday: Creamy Pesto Tortellini Pasta Salad

Friday: Chicken Divan

Print Shopping List

Printable Shopping List for Meal Plan 59

Print Shopping List

The post Meal Plan(59) appeared first on Tastes Better From Scratch.

Vegetable Fritters with Garlic Herb Sauce

We’re kind of coming full circle here, with Budget Bytes. I started this blog as a log of what I was cooking up in my kitchen with my limited budget and over the years it has grown into a massive recipe development project. But now, with limited grocery access, I’m returning to just showcasing the things I’m cooking up in my kitchen with what I have. These Vegetable Fritters are one of the things I’ve made while isolating at home. It’s just a mish-mash of the vegetables I had on hand in my fridge and freezer, fried up with a simple batter, and served with a sour cream based Garlic Herb sauce. It’s simple, delish, and a great way to use up your leftover vegetables so they don’t go to waste!

Easy Vegetable Fritters with Garlic Herb Dip

What Vegetables Can I Add to the Fritters?

Some other vegetables that would be excellent in these fritters include: cauliflower, cabbage, spinach, mushrooms, spinach, potatoes, zucchini, eggplant, and bell pepper. For really soft, high water content vegetables, like eggplant, zucchini, and frozen spinach, you probably want to sauté them first to eliminate some of the excess moisture before adding to your fritters. 

No matter what vegetables you plan to add to your fritters, make sure to shred them (using a large-holed cheese grater or food processor), or chop them finely so the fritters hold together better. 

Other Add-ins

If you want to make these cheesy fritters, you can add some grated Parmesan (about ¼ cup) or some shredded cheddar (½ cup) to the batter. Another option is to change up the seasoning. I made my vegetable fritters super simple because I actually enjoy being able to taste the individual vegetables, but you can also experiment with adding different seasonings like ranch powder, Cajun seasoning, or a basic seasoning salt like Lawry’s. Just make sure that if you’re adding a seasoning that already contains salt that you also reduce the salt added to the batter.

How to Serve Vegetable Fritters

Vegetable fritters make a great appetizer or side dish to just about any main. I’d serve them next to something like meatloaf, Glazed Chicken Thighs, Sloppy Joes, Portobello Burgers, or just serve them right on top of a pile of creamy Garlic Herb Mashed Potatoes (in place of the dipping sauce)

Can I Bake the Fritters?

No, these will not turn out well if baked. They definitely need to be fried in oil to create the correct texture.

How Are the Leftovers?

As with any fried food the fritters do not stay crispy on the edges, but I still find the leftovers to be quite flavorful and delicious! As long as you’re not expecting a crispy fritter, I think they’re quite enjoyable as leftovers. I reheated mine using a microwave, but you could also heat them in a skillet over medium-low heat until heated through.

Front view of vegetable fritters on a tray with a small bowl of garlic herb sauce

Overhead view of a white tray lined with paper towel, with vegetable fritters and a small bowl of garlic herb dipping sauce


Vegetable Fritters with Garlic Herb Dipping Sauce

Use up your leftover frozen and fresh vegetables in this easy and flavorful vegetable fritters recipe, with a side of homemade garlic herb dipping sauce!
Total Cost $3.19 recipe / $1.06 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 3 fritters each
Calories 406.27kcal
Author Beth – Budget Bytes


Garlic Herb Dipping Sauce

  • 1/2 cup sour cream $0.22
  • 1/2 tsp dried parsley $0.05
  • 1/4 tsp dried oregano $0.03
  • 1/4 tsp dried basil $0.03
  • 1/8 tsp garlic powder $0.02
  • 1/8 tsp onion powder $0.02
  • 1/8 tsp salt $0.02
  • 1/8 tsp pepper $0.02

Vegetable Fritters

  • 1/2 lb. frozen broccoli florets $1.30
  • 1 cup frozen corn $0.35
  • 1 carrot $0.07
  • 3 green onions $0.30
  • 1/4 tsp garlic powder $0.02
  • 1 tsp salt $0.05
  • 1/2 cup all purpose flour $0.08
  • 2 large eggs $0.47
  • 3 Tbsp cooking oil $0.12


  • Make the garlic herb dipping sauce first, so the flavors have some time to blend. In a small bowl, stir together the sour cream, dried parsley, dried oregano, dried basil, garlic powder, onion powder, salt, and pepper. Refrigerate the dip until ready to eat.
  • Allow the broccoli and corn to thaw, or use the defrost function on a microwave thaw to them. Finely chop the broccoli. Peel and grate the carrot using a large-holed cheese grater. Slice the green onions.
  • Add the broccoli, corn, carrots, and green onion to a large bowl. Also add the flour, eggs, garlic powder, and salt. Stir until everything is evenly combined.
  • Heat 1 Tbsp cooking oil in a large non-stick skillet (cast iron, ceramic, or teflon) over medium heat. Once the skillet is hot and the oil is shimmering, add the vegetable fritter batter to the skillet in ¼ cup dollops, pressing the mixture down to a flat pancake once it’s in the skillet. Cook the fritters for about 3 minutes on each side, or until deep golden brown on both sides. Cook 3 or 4 fritters in the skillet at a time, adding another tablespoon of oil between batches. Transfer the cooked fritters to a paper towel lined plate.
  • Once all the fritters are cooked, serve while still warm, with the garlic herb sauce for dipping.


If using other vegetables, use a total of about 3.5 cups finely chopped or shredded vegetables.


Serving: 3fritters | Calories: 406.27kcal | Carbohydrates: 33.77g | Protein: 11.5g | Fat: 25.53g | Sodium: 992.73mg | Fiber: 5.93g

Scroll down for the step by step photos!

Close up of a vegetable fritter that has been dipped in the garlic herb sauce.

How to Make Vegetable Fritters – Step by Step Photos

A small bowl with garlic herb dipping sauce and a small spatula

Make the garlic herb dipping sauce first so the flavors have a little time to blend. This is basically just sour cream plus my All-Purpose Garlic Herb Seasoning (a half batch). It also makes a great chip dip! Stir together ½ cup sour cream, ½ tsp dried parsley, ¼ tsp dried oregano, ¼ tsp dried basil, ⅛ tsp garlic powder, ⅛ tsp onion powder, ⅛ tsp salt, and ⅛ tsp pepper. Refrigerate the dip until ready to serve.

Chopped thawed frozen broccoli florets

Thaw ½ lb. frozen broccoli florets and 1 cup frozen corn. Finely chop the broccoli florets.

Shredded carrot with cheese grater

Peel and shred one carrot (about 1 cup once shredded). Slice 3 green onions.

Prepared vegetables in a large bowl

Add the broccoli, carrot, corn, and green onion to a large bowl.

Vegetables in the bowl with flour, eggs, and seasoning.

Also add 2 large eggs, 1/2 cup all-purpose flour, 1 tsp salt, and ¼ tsp garlic powder. 

Vegetable fritter batter in the bowl

Stir until everything is evenly combined and coated in batter.

Cooked fritters in a skillet

Cook the fritters in batches of 3 to 4 at a time, in a non-stick skillet (any type of non-stick, like cast iron, ceramic, or teflon). Add 1 Tbsp cooking oil to the skillet before each batch and heat over medium until the skillet is hot and the oil shimmering. Once hot, add the batter, ¼ cup at a time, pressing it down into a pancake once it’s in the skillet. Cook for about 3 minutes on each side or until deeply golden brown.

Cooked vegetable fritters on a paper towel lined plate

Transfer the cooked vegetable fritters to a paper towel lined plate before cooking the next batch.

Overhead view of a white tray lined with paper towel, with vegetable fritters and a small bowl of garlic herb dipping sauce

Once they’re all cooked, serve warm with the garlic herb sauce for dipping!

The post Vegetable Fritters with Garlic Herb Sauce appeared first on Budget Bytes.

Easy Pork Carnitas

Juicy, tender pork carnitas made in 30 min, start to finish! No fuss, no hassle. Serve as tacos or burrito bowls. So easy, so so good.

Easy Pork Carnitas - Juicy, tender pork carnitas made in 30 min, start to finish! No fuss, no hassle. Serve as tacos or burrito bowls. So easy, so so good.

We are just about to enter week 3 of our quarantine/stay-at-home order here in Chicago. We’re playing trivia via Zoom, going on all the FaceTimes with friends, and doing taco night with all the fix-ins here.

And I know we all have a bit more time to cook as we’re locked insides our home but hey, I am always down for quick carnitas. Specifically 30 minutes start to finish. No fuss, no hassle.

Now you can serve these in warm tortillas or as burrito bowls – there’s no right or wrong, and it is ALL GOOD. I also know it is hard to find some ingredients right now so please feel free to use any kind of toppings/fix-ins you have on hand – black beans, corn kernels, cherry tomatoes, and/or romaine lettuce (or other types of greens you have handy) will also work beautifully here.

And if you have some ice cold beers on standby, that will also work perfectly as a side.

Easy Pork Carnitas - Juicy, tender pork carnitas made in 30 min, start to finish! No fuss, no hassle. Serve as tacos or burrito bowls. So easy, so so good.

Easy Pork Carnitas

Juicy, tender pork carnitas made in 30 min, start to finish! No fuss, no hassle. Serve as tacos or burrito bowls. So easy, so so good.

Print Recipe

15 minutes15 minutes


  • 1 pound pork tenderloin, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons canola oil
  • 1/2 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lime juice


  1. Season pork with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Heat canola oil in a large skillet over medium high heat. Add pork, onion, garlic, chili powder and cumin. Cook, stirring often, until pork has browned, about 8-10 minutes.
  3. Stir in orange juice and lime juice, scraping any browned bits from the bottom of the skillet. Cook until reduced, about 2 minutes. Remove from heat; season with salt and pepper, to taste.
  4. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Easy Pork Carnitas appeared first on Damn Delicious.

Breakfast Burritos that are Freezer Friendly!

Breakfast Burritos are a great way to plan breakfast ahead. These are packed with ham, eggs, cheese and a lot of add-ins like pico de gallo, hash browns etc.

Also check out our favorite breakfast recipes like sausage mushroom frittata, cinnamon roll pancakes, yogurt parfait and denver omelet casserole.

If you are not a breakfast person, you’ll love breakfast after you try these breakfast burritos! They are incredibly easy to make, you can make a big batch and freeze them ahead. So if you have a large family that needs to be fed, you don’t need to spend mornings making breakfast anymore. Just prep them over the weekend, and you have breakfast ready during the week. Plus, I’m going to give you a ton of ideas on how you can make them a little bit different.

Freezer Friendly Breakfast Burritos

We love breakfast burritos because you can so easily make them your own. And they are a great way to break up the monotony of having eggs or cereal every day.

I make these breakfast burritos a ton of different ways. The ones pictures here are filled with turkey ham, scrambled eggs, pico de gallo and lots of melty cheese.

Let’s talk about all the different things that can make these burritos even more awesome.

Scrambled eggs in a pan

Storing and using Tortillas

We like using 8 inch flour tortillas, but you can also use a larger size if you prefer. Try to open a fresh batch of tortillas and use them for these burritos because they are the easiest to roll. But if you have slightly oder tortillas, stack them between slightly damp towels and microwave them for 20-30 seconds and they’ll come right back to life!

Filling inside a breakfast burrito

Filling Ideas

We love using slices of ham as the first thing on these tortillas. It keeps the tortilla from getting wet and acts like a barrier between the rest of the filling and the tortillas. Other filling ideas include:

  • scrambled eggs
  • onions and mushroom
  • bacon
  • tomatoes
  • spicy sausages
  • chopped bell peppers
  • hash brown potatoes
  • black beans
  • refried beans

And CHEESE of course!

Breakfast burritos packed in foil

Start by prepping and cooking everything. Then get the family together, and roll these breakfast burritos together. Kids can decide what they want or don’t want in their burritos. As you roll these out, you can wrap them in foil or parchment paper and write the ingredients on top so that you can easily identify whats in them. Then just transfer them to a gallon sized ziplock and freeze them, or consume them immediately. To reheat, unwrap them and microwave them for a minute or two till they are warm and the cheese has melted inside.

More Delicious Egg Recipes:

  • Eggs Benedict
  • Egg Salad
  • Slow Cooker Mexican Egg Casserole
  • Southwestern Avocado Egg Muffin
Breakfast burritos stacked on top of each other


Breakfast Burritos

Easy breakfast burritos that are filled with scrambled eggs, ham, pico de gallo and lots of cheese. Freezer friendly and can be made ahead.
Course Breakfast
Cuisine Mexican
Keyword Breakfast Burritos
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8 people
Calories 397kcal


  • 8 8 inch Flour Tortillas
  • 2 tablespoons Butter
  • 12 large Eggs
  • 1/4 cup Sour Cream
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black Pepper
  • 8 slices Deli Ham
  • 1 1/2 cups Pico de Gallo
  • 1 1/2 cups grated Cheddar


  • Whisk together eggs, sour cream, salt and pepper. Heat butter in a non stick skillet and add the whisked eggs. Stir the eggs and scramble till they are cooked (approx 2-3 minutes). Remove from the pan and set aside.
  • To assemble the tortillas, place a slice of deli ham on a flour tortilla. Add approx 1/2 cup scrambled eggs, 1-2 tbsp pico de gallo and sprinkle with cheese. Don’t overstuff them or they will be difficult to roll.
  • Roll the burritos from bottom to top. Roll one end of the tortilla over the filling, fold the sides over and continue rolling till you reach the top, tucking the filling in as you go. Repeat till all the burritos are filled.


  • To make pico de gallo, mix together chopped tomatoes, onions, garlic, jalapenos, lime juice, chopped cilantro and salt.
  • Store these burritos by wrapping them in parchment paper or foil
  • If freezing these burritos for later, skip the pico de gallo, and replace it with sauteed mushrooms, hash browns or sausage


Calories: 397kcal | Carbohydrates: 22g | Protein: 22g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 296mg | Sodium: 1239mg | Potassium: 248mg | Fiber: 1g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 2mg | Calcium: 231mg | Iron: 3mg

Lockdown recipes, 200 plus recipes for lockdown

Lockdown recipes, 200 plus recipes for lockdown to help decide what to cook during lockdown period with minimum dry ingredients.

I heard many of my known circle follower friends who work full time now during lockdown have turned to kitchen to prepare their own food, sancks etc. As they have more time to spend, interest in cooking have increased as well as the need to feed family with homemade food.

During this difficult times, we may be having limited source of fresh veggies or we use it scarcely. I thought I will share some recipes ideas that I already have in my blog but under this post.

Since we don’t eat outside food, make sure to satisfy kid’s cravings and also yours. Make their favorite food. Couples can also take turns to share their cooking works whenever possible. Just make sure to portion control what you eat and keep your meals balanced as working out also becomes challenge. This will help you to maintain a healthy waistline.

Please download and go through it and also share it with your friends too:


100 breakfast/ dinner recipes

Lunch lockdown recipes with grains, pulses and other long shelf life ingredients like root vegetables. 

Skip onion, vegetables, coconut or other ingredients that are not available where ever needed in the below recipes. Green chilli can be replaced with Dry red chillies. Frozen vegetables/ fruits can be replaced for fresh. 

Rice Varieties  
1  Ragi semiya 
2  Ragi Kara adai 
3  Ragi sweet adai 
4  Ragi kara kozhukattai 
5  Ragi sweet, salt kanji 
6  Instant Ragi dosai 
7  Kambu adai dosai 
8  Kambu kara kozhukattai 
9  Kambu maavu kanji 
10  Instant Kambu dosai 
11  Varagu Kanchipuram idli 
12  Varagu mor koozh 
13  Varagu kanji 
14  Varagu adai dosai 
15  Millet idli dosai mixie 
16  Millet pepper adai 
17  Millet khara pongal 
18  Millet upma kozhukattai 
19  Millet semiya upma 
20  Millet upma 
Healthy Recipes (Oats / Quinoa) 
21  Instant oats dosa 
22  Instant oats idli 
23  Quick lemon oats 
24  Oats pongal 
25  Oats Poondu Kanji 
26  Oats kara paniyaram 
27  Oats kozhukattai 
28  Oats upma 
29   Oats adai 
30  Oats overnight 
31   Oats smoothie 
32  Quinoa upma 
Breakfast / Dinner  
33  Aval dosa 
34  Rava dosa 
35  Maida dosa 
36  Instant wheat dosa 
37  Vendhaya dosa 
38  Verum arisi dosa 
39  Dosa recipe 
40  Dry fruits rava dosa 
41  Besan chilla 
42  Neer dosa 
43  Cholam dosa 
44  Aloo paratha 
45  Rajma paratha 
46  Idli 
47  Kanchipuram idli 
48  Ven pongal 
49  Khara pongal 
50  Rava pongal 
51  Wheat rava pongal 
52   Rava upma 
53  Wheat rava upma 
54  Poori 
55  Sweet idiyappam 
56  Puli idiyappam 
57  Aval upma 
58  Tamarind aval 
59  Rice upma 
60  Arisi sundal 
61  Adai 
62  Rava idli 
63  Bhatura 
64  Pesarattu 
65  Urad kozhukattai 
66  Aval kozhukattai 
67  Paruppu adai 
68  Neer urundai 
69  Paruppu idiyappam 
70  Thayir semiya 
71  Eggless french toast 
72  Sabudana kichdi 
73  Pepper idiyappam 
74  Poha 
75  Akki rotti 
76  Vendhaya kanji 
77  Wheat rava kozhukattai 
78  Semiya upma 
79  Masala paniyaram 
80  Idli batter in mixie 
81  Masala poori 
82  Podi idli 
83   Puli sundal 
84  Puli koozh 
85  Ulundhu kanji 
86  Ulundhu dosai 
87  Idli podi 
88  Idli podi with rice 
89  Idli podi with dhaniya 
90  Tiffin sambar 
91  Peanut chutney 
92  Vadagam chutney 
93  Garlic coriander podi 
94  Peanut garlic podi 
95  Triangle paratha 
96  Lachcha paratha 
97  Italian flavour paratha 
98  Missi roti 
99  Aloo kulcha 
100  Lemon semiya 

50 lunch recipes

Lockdown recipes for lunch with grains, pulses and other long shelf life ingredients like root vegetables 

Skip onion, vegetables, coconut (use desiccated cocnut otherwise) or other ingredients that are not available where ever needed in the below recipes. Green chilli can be replaced with Dry red chillies. Frozen vegetables like peas, mix veg, frozzen methi, frozen spinach can be replaced for fresh. 

Pulao & Rice varieties 
1  Rajma pulao 
2  Sprouts pulao 
3  Chana pulao 
4  Cashew pulao 
5  Frozen peas pulao 
6  Frozen methi pulao 
7  Frozen corn pulao 
8  Dal kichdi 
9  Frozen palak kichdi 
10  Onion garlic Tamarind rice 
11  Tamarind rice 
12  Jeera rice 
13  Peanut rice 
14  Coconut rice (Use desiccated coconut 
15  Curd rice 
16  Garlic rice 
17  Lemon rice 
18  Ellu sadam 
19  Leftover rice puli sadam 
20  Frozen veg pulao 
21  Urad dal rice 
22  Kovil puliyodharai 
21  Dal baati 
22  Dal Pakwan 
23  South Indian dal 
24  Easy poricha kuzhambu 
25  Orange peel kuzhambu 
26  Manathakali vathal kuzhambu 
27  Sundakkai vathal kuzhambu 
28  Murukku kuzhambu 
29   Elephant yam puli kuzhambu 
30  Yam gravy 
31   Kondakadali kuzhambu 
32  Karamani kuzhambu 
33  Pakoda kadhi 
34  Milagu poondu kuzhambu 
35  Easy milagu kuzhambu 
36  Sukku kuzhambu 
37  Mocha kottai kuzhambu 
38  Vengayam poondu vatha kuzhambu 
39  Dhahi kadhi 
40  Appala kootu 
41  Papad sabji 
42  Arbi varuval 
43  Arbi chips 
44  Aloo tuk 
45  Aloo jeera 
46  Soya bean dry curry 
47  Double beans dry curry 
48  Boondi raita 
49  Pepper rasam 
50  Mor rasam 

60 Snacks recipes

Dry snacks lockdown recipes to prepare in bulk for evening snacks 

1  Besan murukku 
2  Poha murukku 
3  Chana dal namkeen 
4  Garlic murukku 
5  Namak para 
6  Millet pepper seedai 
7  Millet butter murukku 
8  Butter popcorn 
9  Shakkar para 
10  Garlic ribbon murukku 
11  Sago murukku 
12  Peanut murukku 
13  Kara seedai 
14  Spicy phool makhana 
15  Besan kachori 
16  Aloo bhujiya 
17  Chivda 
18  Wet grinder murukku 
19  Garlic kara sev 
20  Pottukadalai murukku 
21  Butter murukku 
22  Cashew murukku 
23  Madras mixture 
24  Atta murukku 
25   Maida seedai 
26  Kara pori 
27  Kara boondi 
28  Spicy diamond cuts 
29  Sweet diamond cuts 
30  Thenkuzhal 
31  Pepper kara sev 
32  Plain sev/ ompodi 
33  Pepper ribbon murukku 
34  Potato murukku 
Other Snacks 
35  Paruppu vadai 
36  Masala vadai 
37  Lobia vadai 
38  Rasam vadai 
39  Thayir vadai 
40  Ulundhu bonda 
41  Sabudana vada 
42  Kunukku 
43  Mixed dal thavala vadai 
44  Medhu vadai 
45  Ammini kuzhukattai 
46  Sweet pidi kozhukattai 
47  Paagu kozhukattai 
48  Sattu laddu 
49  No sugar dry fruits laddu 
50  Maa laddu 
51  Besan laddu 
52  Nei urundai 
53  Poha laddu 
54  Peanut sesame laddu 
55  Sesame jaggery laddu 
56  Gur papdi 
57  Atta laddu 
58  Rava laddu 
59  Boondi laddu 
60   Kaju katli 

The post Lockdown recipes, 200 plus recipes for lockdown appeared first on Raks Kitchen.

Turkish Coffee Chocolate Brownies

Hi everyone, after a few weeks without eggs, we finally scored some. To celebrate? I baked brownies – the best brownies I know how to make. They’re fudgy, deep-dish, and decadent with a high fat (butter & chocolate) to flour ratio. We ate some, froze some, and left some for neighbors. In addition to lots of bittersweet chocolate in the batter, I dial up the intensity with 1/4 cup of espresso powder and an infusion of fragrant, freshly ground cardamom seeds blooming in vanilla extract. It’s a flavor profile I love every time I encounter it. They’re Turkish coffee chocolate brownies, and I’d happily use my last eggs and chocolate to make them.

Brownie Tips

Chocolate: I love Amy Guittard and her family’s San Francisco-based chocolate. For these brownies I use a bag of Guittard Organic Bittersweet 74%. That said, any good bittersweet chocolate over 70% is great. If you can only get semi-sweet right now in the 60-70% zone – they’ll still be delicious, but look for bittersweet as your first choice.

Grinding spices: If you have a coffee grinder at home, you can grind the cardamom seeds along with your beans when grinding the espresso powder. That said, it’s probably easier to use a mortar and pestle to quickly grind the cardamom – your coffee grinder will retain the cardamom scent for a while if you don’t clean it which takes some effort. To clean a coffee grinder you can grind a handful of white rice to clear it of other ingredients and scent.

Invest in good cardamom: Many of you are familiar with Diaspora Co. turmeric, but don’t sleep on the cardamom. I use it here and it is incredibly fragrant and special. Other things you can do if you have a jar –  steep pods in tea, grind a couple seeds with your coffee beans in the morning, toss a few pods into stews, etc. Freshly ground spices can make a huge difference in your baking.

Coffee Choice

A dark, robust roast is welcome here. Anything labelled espresso. You’ll want the coffee beans ground espresso-fine.

Brownie Pan Size

You have some flexibility here. I call for baking in a 8×8-inch pan. If you only have an 9×9-inch brownie pan, I’ve baked these in that size as well, they’ll be a bit thinner, and you won’t need to bake as long. A 9×13-inch pan will result in a thinner brownie, you’ll need to bake for even less time. 

One variation I want to mention. I love using almond extract here in place of the vanilla extract called for.  I’m out right now, but if you have some, consider using it!

Other baking ideas: Maybe you’re not in the mood for brownies, but cookie recipes sound good right now? I love these snickerdoodles, these shortbread cookies, and this Whole Wheat Chocolate Chip Skillet Cookie. On the cake front, a lot of people are baking this One Bowl Banana Bread right now. Kim Boyce’s Rosemary Olive Oil Cake is wonderful, or if you’re up for a bit of a project, make the Violet Bakery Chocolate Devil’s Food Cake. 

Continue reading Turkish Coffee Chocolate Brownies on 101 Cookbooks

Our Favorite M&M Cookies

Soft and chewy M&M Cookies are a classic recipe that deserves a place in every recipe box. Check out my tips and adaptations in the post below.

We’ve been on a cookie marathon over here and now my freezer is stocked (for better or worse) with several different types of cookies including: Jumbo Chocolate Chip Cookies, Snickerdoodles, and Classic Chocolate Chip Cookies.

What I Love about this recipe:

  • Chocolate Chip M&M cookies: the chocolate chips in this M&M recipe really take it to a whole other level! I like to use mini chocolate chips rather than regular so they don’t take away from the real star of the show.
  • Freezer friendly: I love to keep a batch in the freezer (see instructions below)
  • Versatile: Replace  the M&M’s with various colors or other candies depending on the holiday or season!

How to Make M&M Cookies:

1. Combine dry ingredients: flour, baking powder, baking soda and salt in medium bowl; set aside.

2. Combine wet ingredients:  Cream butter and sugars very well then add eggs and vanilla and mix until combined.

3. Mix together.  Gradually mix sugar mixture with the flour and mix until combined. Stir in M&M’s and chocolate chips.

A mixing bowl with cookies dough and then M&M's and mini chocolate chips added on top.

4. Scoop dough into large balls (about 3 Tablespoons full) and place on prepared baking sheet about 2 inches apart.

5. Bake for 8 to 10 minutes or until light golden brown around the edges (Do not over bake).  Let stand 1 minute on cookie sheet, then transfer to cooling rack to cool completely

Scooped cookie dough balls on a baking tray next to baked M&M cookies cooling on a rack.

Make Ahead And Freezing Instructions:

To make ahead: Prepare the cookie dough up to 5 days in advance and store in the refrigerator. Or make the cookies 1-2 days in advance.

To freeze cookie dough: Scoop the cookie dough into dough balls and place them on a baking sheet.  “Flash freeze” the dough by covering it loosely with plastic wrap and putting it in the freezer for 1 hour.  Once the dough  has hardened, move the dough balls to a freezer  safe container and store for up to 3 months.  Allow dough to thaw on the counter before baking.

To freeze M&M cookies:  Allow cookies to cool completely and store in a freezer safe container for up to 3 months.

Fingers breaking a M&M cookie in half.

Other Adaptations:

  • Triple Chocolate M&M Cookies: Add white chocolate chips.
  • Monster Cookies: Add peanut butter and oats.
  • Holiday cookies: Use holiday themed M&M’s or candies in place of regular M&M’s and these are perfect for every occasion.

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Large M&M cookies on a wore cooling rack.


M&M Cookies

Soft and chewy M&M Cookies are a classic recipe that deserves a place in every recipe box.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24
Calories 216kcal
Author Lauren Allen


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups butter , softened
  • 1/2 cup granulated sugar
  • 3/4 cups light brown sugar , firmly packed
  • 1 eggs , room temperature
  • 1/2 Tablespoon vanilla extract
  • 1 cups mini chocolate chips
  • 1 cup m&m’s


  • Preheat oven to 375 F. Line a cookie sheet with parchment paper or silplat mat.
  • Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
  • Add butter, sugar and brown sugar to a large mixing bowl or stand mixer and beat well until creamed together.
  • Add eggs and vanilla and mix until combined.
  • Gradually mix in the flour and mix until combined.
  • Stir in chocolate chips and m&m’s.
  • Scoop dough into large balls (about 3 Tablespoons) and place on prepared baking sheet about 2 inches apart.
  • Bake for 8 to 10 minutes or until light golden brown around the edges (Do not over bake.)
  • Let stand 1 minute on cookie sheet, then transfer to cooling rack to cool completely


Make ahead instructions: Prepare the cookie dough up to 5 days in advance and store in the refrigerator. Or make the cookies 1-2 days in advance.

To freeze cookie dough: Scoop the cookie dough into dough balls and place them on a baking sheet.  “Flash freeze” the dough by covering it loosely with plastic wrap and putting it in the freezer for 1 hour.  Once the dough  has hardened, move the dough balls to a freezer  safe container and store for up to 3 months.  Allow dough to thaw on the counter before baking.

To freeze M&M cookies:  Allow cookies to cool completely and store in a freezer safe container for up to 3 months.


Calories: 216kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 138mg | Potassium: 33mg | Fiber: 1g | Sugar: 21g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

I originally shared this post December 2015. Updated March 2020 with process photos and instructions.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

The post Our Favorite M&M Cookies appeared first on Tastes Better From Scratch.

Weekly Menu Plan {Number 4}

Take advantage of this weekly menu plan that has all the favorite recipes that families love! It is so easy to follow with my daily dinners, a breakfast and a sweet treat making this a delicious combination. 

Some of my reader favorites are a classic lasagna, a simple egg salad and even my number one 45 minute cinnamon roll recipe. You can see all of the (weekly menu plans here). 

Weekly Menu Plan {Number Four}

Get started with a fresh week knowing what to plan for each night. Breakfast on Saturday is on the menu and even a sweet treat to enjoy during the week or a craving that sparks. It is the perfect menu plan to keep you home with your family gathered around the table.

Every dinner is designed with your family in mind. Tender chicken, fresh salmon and a Thai noodles are just a few of the favorite recipes that are on the menu this week. Enjoy this free weekly menu plan this week with a grocery list to help when shopping. Everything you need for a week at home in one spot!

Garlic parmesan chicken tenders photo

Garlic Parmesan Chicken Tenders Recipe

Delicious chicken tenders breaded in a garlic parmesan panko mixture and baked to crispy perfection! This is a meal the entire family will love!

This peanut sesame noodles photos

Thai Sesame Peanut Sauce Noodles Recipe

Thai Peanut Sesame Noodles is an asian favorite that combines creamy peanut butter, soy sauce, sesame oil, minced garlic all mixed with linguine noodles tossed in this amazingly sweet and savory sauce. 

Brown butter lemon salmon photo

Brown Butter Lemon Salmon

Brown Butter Lemon Salmon is a freshly seared salmon sautéed in olive oil, infused with a brown butter glaze with fresh parsley, thyme and rosemary herbs with a squeeze of fresh lemon juice. This is the perfect balance of a light and tasty family meal!

Egg salad photo

The BEST Egg Salad

The Best Egg Salad is made with simple ingredients and is so creamy delicious! So easy to put together with the best flavor and it makes the perfect sandwich! You will make this recipe again and again!

Stuffed pizza bites in a pan on photo

Stuffed Pizza Bites

These pizza bites taste just like pizza using a flattened biscuit and stuffing it full of cheese, pepperoni then baking until golden brown on top. Stuffed pizza bites are the hit of our house!

45 minute cinnamon roll photo

Quick 45 Minute Cinnamon Rolls 

Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!

Lasagna photo

The BEST Lasagna Ever!

The BEST Classic Lasagna Ever has layers of sautéed ground beef and Italian sausage that are cooked together, sweet tomato sauce, Italian seasoning all layered with lasagna noodles then covered in ricotta cheese and a parmesan mixture all sprinkled with mozzarella cheese for a mouthwatering baked Italian dinner. Layers of deliciousness!

Cream cheese snickerdoodles cookie photo

Cream Cheese Snickerdoodles

These Cream Cheese Snickerdoodles are extraordinarily soft and absolutely melt in your mouth! The cream cheese adds a subtle extra tang to a classic Snickerdoodle cookie. You’re going to want to try this one out for your holiday cookie tray (or, really, for anytime!).

Printable Shopping List:

I made this as easy as possible by even providing a FREE shopping list that is easy to print and makes your grocery shopping days much easier.

  • Monday Dinner: Garlic Parmesan Chicken Tenders
  • Tuesday Dinner: Thai Peanut Sesame Noodles
  • Wednesday Dinner: Brown Butter Lemon Salmon
  • Thursday Dinner: Literally The BEST Egg Salad
  • Friday Dinner: Homemade Stuffed Pizza Bites
  • Saturday Breakfast: Quick 45 Minute Cinnamon Rolls
  • Sunday Dinner: The BEST Lasagna Ever!
  • Dessert: Cream Cheese Snickerdoodles

This Weekly Menu Plan is just the beginning to SO much greatness. Let me help you plan out a week’s worth of meals plus a sweet treat to compliment the week. No more worrying about dinner plans during the week with this weekly menu plan to help plan and provide you the best meals out there. Each menu plan has a grocery list that is easy to print and convenient for taking with while grocery shopping. Simply cross off or check mark each grocery item as you go!

Click Here for the Grocery List Printable

Weekly menu plan grocery list

Click Here for the Grocery List Printable

Post Updated on March 27, 2020

Originally Posted on July 11, 2015

How to store coconut, freeze grated coconut

  • Grate the coconut gently, in my case, carefully press the flesh part against the grater and change position to cover all the portion. You will learn the knack as you keep doing few times.
  • Use a glove and divide the grated coconut to small portions and put inside a ziploc cover. You can use any freezer container too, but store as small portions/ thin portions.
  • Store in freezer. When needed, just break a the required amount and put back inside the unused portion. Do not thaw and freeze again.
  • Video


    • Label the frozen grated coconut to know the packed date.
    • I usually store as thin portions, so that it is easy to break and take the required portion.

    Stays good for 3 weeks. As soon as you take out the required portion, put the rest of the coconut back in freezer. Do not re freeze once thawed.

    The post How to store coconut, freeze grated coconut appeared first on Raks Kitchen.