Creme Caramel (Custard Caramel)
https://www.nava-k.com/2010/07/creme-caramel-custard-caramel.html
Velvety, wobbly and such a melting moment custard in amber sugar. Yum. Sensual indulgence.
#cremecaramel #custardcaramel #sweetpleasure #meltingmoment #sensualindulgence #desserttime #recipe #CookWithNavaK
https://www.nava-k.com/2010/07/creme-caramel-custard-caramel.html
Velvety, wobbly and such a melting moment custard in amber sugar. Yum. Sensual indulgence.
#cremecaramel #custardcaramel #sweetpleasure #meltingmoment #sensualindulgence #desserttime #recipe #CookWithNavaK
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Belly dance fusion - gentle reminder, Sundays 10.15-11.15am. See you tomorrow.
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Happy morning world. You don’t loose anything when you embrace fitness. #navaszen
Rava/Semolina Kheer
Kheer/payasam - the must to end a vegetarian meal and with vadai and papadam.
http://www.nava-k.com/2015/04/ravasemolina-kheer.html
#kheer #payasam #ravakheer #semolinakheer #sweetreat #foravegetarianmeal #trywithvadaiandpayasam #CookWithNavaK
Kheer/payasam - the must to end a vegetarian meal and with vadai and papadam.
http://www.nava-k.com/2015/04/ravasemolina-kheer.html
#kheer #payasam #ravakheer #semolinakheer #sweetreat #foravegetarianmeal #trywithvadaiandpayasam #CookWithNavaK
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Happy morning world ♥️♥️♥️New horizon, new learning curve.
Pulicha Keerai, aka gongura leaves or rosella leaves chutney. For those who love sour notes, this is it. My fav.
To make (ingredients are estimates).
Pluck the leaves from the stems and simmer in water to soften. Throw away the first water. Otherwise, I’m afraid chutney will be over sour.
Pour a little more water, simmer and mashed the leaves.
Set aside.
In a pan/wok, heat 2 tbsp oil.
Sauté chopped shallots.
Add dried chillies, mustard seeds and coriander leaves.
Tip in the mashed leaves.
Add salt.
Stir and dish out.
For a non vegetarian version, fry dried shrimps or anchovies alongside shallots.
#pulichakeeraichutney #chutney #gonguraleaves #sourleaves #indianfood #recipe #CookWithNavaK
To make (ingredients are estimates).
Pluck the leaves from the stems and simmer in water to soften. Throw away the first water. Otherwise, I’m afraid chutney will be over sour.
Pour a little more water, simmer and mashed the leaves.
Set aside.
In a pan/wok, heat 2 tbsp oil.
Sauté chopped shallots.
Add dried chillies, mustard seeds and coriander leaves.
Tip in the mashed leaves.
Add salt.
Stir and dish out.
For a non vegetarian version, fry dried shrimps or anchovies alongside shallots.
#pulichakeeraichutney #chutney #gonguraleaves #sourleaves #indianfood #recipe #CookWithNavaK
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#YogaWithNavaK - for keeping the mind calm and simple.
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Happy morning world ♥️♥️♥️
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Remember, hair is important!