Hello Friends! It feels smoky to post again after more than a year! Wish you all a very happy and delicious 2020! I just wanted to start the year with something creative and tasty. So, I chose to cook my favourite Barramundi in a slightly fruity style. Interesting? Let me elaborate. Keep the fish readyContinue reading “Pan Seared Fish in Apple Syrup”
Tava is a flat and wide surface cooking pan usually used to cook many of the Indian delicacies. The nearest similar cooking pan that is camparable with tava is griddle. Usually tava is large in size with wide radius but the ones used for home-cooking are smaller. This recipe can be cooked using both tavaContinue reading “Tava-Seared Butter Fish”
I had some medium jumbo prawns in my kitchen last weekend and as usual I could not resist myself from cooking it. The dish I cooked is nothing new in fact, but I twisted the ingredients to some extent to transform it to something new. Though I love stir-frying, this one is a typical dishContinue reading “Jumbo Prawns with Assorted Vegetables”
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Experiment and innovation at its peak! Sometimes it feels so awesome to break all the rules! Whenever I see fish getting steamed, I feel like topping it with some sauce with bold flavor. This time I thought of topping it with something stir fried. I do not know how this thought clicked in my mindContinue reading “Steamed Fish with Stir-fried Bok Choy Topping”
Usually, chicken liver is not very well accepted as a tasty food in most parts of India. However, when it comes to Chinese, it is not that unusual. I personally do like chicken liver but only when stir fried. This week, I just went for a very common stir-fry recipe that is cooked with chickenContinue reading “Chicken Liver Stir-fried with Broccoli”