Recipes

Tamarind Fish Curry

No Comments
Tamarind fish curry

This Tamarind Fish Curry is very easy to make and will be ready in no time!  You can use any type of fish like tilapia, mahi-mahi, kingfish, or salmon. 

The recipe is made using just 2 slices of fish. I try to cook just enough for a meal so that we don’t have to eat the same dish more than once. You might enjoy this dish if you like sour and spicy food! Enjoy this fish curry with rice, paratha, or bread.

I used salmon fish in this curry. However, you can even use shrimp if you like.

Do check out my other recipe using salmon – Air Fryer Salmon Fish Fry.

When I make fish, I usually make a curry and also fry a few pieces of fish at the same time using the air fryer. My kids love the salmon fish fry! Do try it out if you haven’t already.

WHAT ARE THE INGREDIENTS FOR THIS TAMARIND FISH CURRY?

ingredients for Tamarind fish curry

(Exact measurements are in the recipe card)

Fish

Onion

Tomato

Tamarind paste

Garlic

Spice powders: turmeric, Kashmiri chili powder, coriander powder

Salt

Oil

For seasoning: mustard seeds, cumin seeds and fenugreek seeds  (methi) & curry leaves

Here are some of my Amazon Kitchen Favorites:

(Disclaimer: These are affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you so much for your support!)

 

HOW DO YOU MAKE THIS TAMARIND FISH CURRY?

Tamarind fish curry

  • Heat the oil in a pan. When hot add the seasoning ingredients, when the mustard splutters, add chopped onions and smashed garlic cloves. 
  • Stir and cook till onions are light brown. Next, add tomatoes with the spice powders and salt. Stir well, cook till tomatoes soften. 
  • Add tamarind paste and about 1/2 cup of water. Cover and bring to a boil. When you can see the oil floating on top, add the fish pieces. 
  • Cover and let the fish cook. It should cook in about 6 minutes. Switch off the stove.  Transfer to a serving dish. Your tamarind fish curry is ready! You can garnish with chopped cilantro if you wish. 

Tamarind fish curry

Print

Tamarind Fish Curry

Fish in an onion, tomato, and tamarind gravy with Indian spices, a sour and spicy curry.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 slices Fish
  • ½ Onion (chopped)
  • 1 Tomato (chopped)
  • 2 Garlic cloves (smashed)
  • 1 tsp Tamarind paste
  • ½ tsp Salt (or to taste)
  • 2 tbsp Oil

Spice powders

  • ¼ tsp turmeric powder
  • 1 tsp Kashmiri Chili powder
  • 1 tsp Coriander powder

For seasoning

  • 1 tsp Black Mustard seeds
  • ½ tsp Cumin seeds
  • ⅛ tsp Fenugreek seeds (Methi)
  • 8-10 Curry leaves

Instructions

  • Heat the oil in a pan. When hot add the seasoning ingredients. Once the mustard seeds start spluttering, add onions and garlic.
  • Stir and cook till onions are light brown. Next, add the tomatoes, spice powders, and salt. Mix and cook till tomatoes soften.
  • Add tamarind paste along with about 1/2 cup of water. Cover the pan and bring the gravy to a boil. When you see the oil floating on top, add the fish pieces.
  • Cover and let the fish cook, it should cook fast, around 6 minutes.
  • Switch off the stove and transfer to a serving dish. Garnish with cilantro if desired.

NOTES:

  • Use more chili powder if you like it spicier, or you can add one chopped green chili as well.
  • If you do not have curry leaves you can leave them out, but it is highly recommended in this recipe.
  • If you like to make a bigger quantity of this recipe, you can certainly just double the ingredients.
  • Another option is to add coconut milk at the end to get more gravy. If you like creamier curries, you should add coconut milk.
  • Garnishing with cilantro is optional. I did not add the cilantro to mine.

Hope you will try this recipe. If you do let me know if you liked it by leaving a comment or rating the recipe. Thank you!

HERE ARE SOME MORE EASY RECIPES THAT YOU MIGHT LIKE TO TRY:

Spicy Indian Pork Chilli Fry

Easy Instant Pot Mutton Biriyani

Lime/Lemon Quinoa

Instant Pot Mixed Vegetable Rice

Chickpea Masala

Easy Indian Chicken Stew

Pan-Fried Crispy Shrimp

Air Fryer Okra Fries

Lovetostayhome is on PINTEREST, INSTAGRAM, and FACEBOOK! Follow me @lovetostayhomeblog to know when I post new content.

Please subscribe to my newsletter also to be updated on the latest from me.

Do come back and visit, I really appreciate your support! THANK YOU!

 

Photo by Nathan Dumlao on Unsplash

Continue Reading

Recipes

Egg and Potato Curry

No Comments
Egg and Potato Curry

This Egg and Potato Curry is made using the versatile onion masala! I have talked about this before on my blog, if you are new here, this onion masala is a game-changer for cooking Indian food in no time! I first talked about it when I posted my paneer masala.

The onion masala is from Ashley at myheartbeets.com. I am a huge fan of Ashley and her instant pot recipes. Do check out her blog for some awesome recipes!  I make her onion masala recipe every 2 weeks, so I can cook Indian food really fast during the week.

So let’s get straight to it!

WHAT INGREDIENTS DO YOU NEED FOR THIS EGG AND POTATO CURRY?

Ingredients for egg and potato curry

(Exact measurements are given in the recipe card below)

Boiled eggs

Potatoes – You can use regular potatoes cubes, or you can use small potatoes as I did.

Onion masala

Onion (optional) finely chopped

Cumin seeds

Curry leaves

Cilantro for garnish

Oil

Spice powders:

Turmeric powder

Kashmiri Chili powder

Fennel seed powder

Cumin powder

Coriander powder

Salt

Garam masala powder

Egg and Potato Curry

Here are some of my Amazon Kitchen Favorites:

(Disclaimer: These are affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you so much for your support!)

HOW DO YOU MAKE THIS EGG AND POTATO CURRY?

  1. Boil your eggs and keep them aside.
  2. Heat oil in a deep pan. When hot add the cumin seeds, curry leaves, and chopped onions. Cook till onions are brown.
  3. Add in the frozen onion masala with a little water. Cover and cook on low till it has thawed.
  4. Mix well and add all the powders. Add the potatoes along with 1/2 cup of water. Cover and let the potatoes cook.
  5. Once the potatoes are cooked, add boiled eggs whole or you can cut them in half.
  6. Let your curry come to a boil, then switch off your stove. Add chopped cilantro leaves to garnish.Enjoy this egg and potato curry with Peas Pulao, plain rice, paratha, or naan.

Egg and Potato Curry

Print

Egg and Potato Curry

Boiled Eggs and Potatoes cooked in an onion tomato gravy with Indian spices.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Nandini

Ingredients

  • 6 Eggs (boiled)
  • 4 Small Potatoes
  • 2 cubes Onion masala (around 1/2 cup)
  • ½ Onion (finely chopped)
  • 2 tbsps Oil
  • 5-6 Curry leaves
  • 1 tsp Cumin seeds
  • Cilantro leaves for garnish (chopped)

Spices

  • ½ tsp Turmeric powder
  • 1 tsp Kashmiri chili powder
  • ½ tsp Fennel powder
  • ½ tsp Cumin powder
  • 1 tsp Coriander powder
  • ½ tsp Garam masala powder

Instructions

  • Boil eggs and set them aside.
  • Heat oil in a deep pan. When the oil is hot, add cumin seeds and curry leaves.
  • Next, add onions and fry till brown.
  • Add the frozen onion masala with a little water, cover the pan and let the onion masala thaw.
  • After that, add all the spice powders. Mix well and put in the peeled potatoes.
  • Add about ½ cup of water, cover, and cook till potatoes are done.
  • Add boiled eggs. Cover and bring to a boil.
  • Switch off the stove. Transfer to a serving dish and garnish with chopped cilantro.

Egg and Potato Curry

NOTES:

The chopped onions that I  added were just to give the curry some texture, but feel free to leave it out.

This can be made in the Instant Pot to make it even easier! You can refer to Ashley’s blog to see how. She actually boils the eggs at the same time as cooking the curry!  Check out this recipe on her blog – Instant Pot Royal Egg Korma

If you do not have onion masala, you can fry one chopped onion, when brown, add 1 tsp ginger garlic paste, add 2 chopped tomatoes. Cook and puree when cooled. Then add in the recipe when needed. I highly recommend making onion masala if you are short on time and like eating Indian food.

If you do not have curry leaves you can leave them out.

Do check out some of my other easy recipes:

Thanks for visiting my blog! Do come back soon for more interesting recipes, DIYs, and easy crochet projects!

Have a great day!

 

Photo by Toa Heftiba on Unsplash

Continue Reading

Recipes

Lime/Lemon Quinoa

No Comments
lime/lemon quinoa

This Lime/Lemon Quinoa is just a different and delicious way of eating Quinoa. It’s healthy and ever since I have started eating it as a substitute for rice, I keep looking for different ways of eating it, as quinoa by itself is pretty tasteless.

So this is basically my Lime/Lemon Rice recipe, with the rice being replaced by the much healthier quinoa.

lime/lemon quinoa

If you are looking for new ideas to eat quinoa, do try this recipe out, it will certainly be a hit in your home! Besides being tasty it is super quick to make!

What are the ingredients for Lime/Lemon Quinoa?

Ingredients for lime/lemon quinoa

Quinoa

Onion

Green chili or jalapeño

Ginger

Turmeric powder

Lime juice or lemon juice

Cilantro

Crushed peanuts (optional)

For seasoning:

Mustard seeds

Split urad dal

Curry leaves

Here are some of my Amazon favorites:

(Disclaimer: These are affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you so much for your support!)

How do you make this Lime/Lemon Quinoa?

Heat a pan with some oil in it. When the oil is hot, add the seasoning ingredients. Immediately add the chopped onion, green chili, and ginger. Fry till onions turn translucent.

Add turmeric powder. Add cooked quinoa with salt.

Mix it well, add the juice of one lime.

Add cilantro leaves and crushed peanuts as garnish. Your yummy dish is ready!

You can serve this Lime/Lemon Quinoa with any side dish. Some good options to have with it are:

Spicy Indian Pork Chilli Fry

Paneer Masala

Chickpea Masala

Easy Indian Chicken Stew

Easy Egg Masala

Simple Chicken Curry

lime/lemon quinoa

Print

Lime/Lemon Quinoa

Quinoa with onions, green chili, ginger, and a few spices make this delightful dish!
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Nandini

Ingredients

  • 1 cup cooked quinoa
  • ½ onion (chopped)
  • 1 green chili (chopped)
  • ½ inch ginger (chopped)
  • ½ tsp turmeric powder
  • 1 Lime (juice)
  • 1 tbsp Cooking oil
  • ½ tsp salt (or to taste)
  • Cilantro (for garnish)
  • 2-3 tbsps Peanuts (optional) (crushed)

For seasoning

  • 1 tsp black mustard seeds
  • 1 tsp white split urad dal
  • 4-5 Curry leaves (chopped)

Instructions

  • Heat the oil in a pan. When the oil is hot, add the seasoning ingredients.
  • Stir and immediately add the chopped onion, green chili, and ginger.
  • Fry till the onions turn translucent.
  • Add the turmeric powder and stir.
  • Next, add in the cooked quinoa and salt.
  • Mix everything well and add the juice of 1 lime.
  • Transfer to a serving dish and garnish with chopped cilantro and crushed peanuts.

 

Notes:

  • Use day-old quinoa for best results. But if you are cooking it the same day, let it cool down well before adding it.
  • I added chopped jalapeño pepper instead of green chili so it would be less spicy.
  • This can be stored in the refrigerator for a couple of days.
  • I have made it with 1 cup cooked quinoa, quantities can be adjusted if you want more or less. This was enough for 2 meals for 1 person.
  • If you are using lemon juice instead of lime juice, I think the juice of half a lemon would be good for this quantity of quinoa. Anyway, the best way is to taste it, and if you feel it could use a little more, add more according to your taste.
  • Red onion was used in this recipe, but yellow onion can be used as well.
  • The peanuts used are roasted peanuts.

Lime/Lemon Quinoa

If you do try out this recipe, let me know by leaving a comment down below or rating the recipe. I love hearing from you!

Thank you for being here, if you are looking for more easy healthy recipes, here are some you might like:

Air Fryer Okra Fries

Palak Paneer

Air Fryer Salmon Fish Fry

Air-Fryer Potato Wedges

Broccoli and Quinoa Patties

Quinoa Upma

Beetroot Cutlets

Crispy Zucchini Fritters

 

Photo by Fab Lentz on Unsplash

Continue Reading

Recipes

Instant Pot Carrot and Cabbage Dal

No Comments
Instant Pot Carrot and Cabbage Dal

This Instant Pot Carrot and Cabbage Dal is the creamiest and tastiest comfort food you will ever taste! It is so healthy and can be eaten just by itself like a soup! Of course, the most common way to eat it is with some rice and a dollop of ghee on top. Yum!

There are so many different kinds of lentils but I think Moong Dal is the creamiest of them all! It is the Dal of choice when making Kichidi which is just moong Dal and Rice cooked together. It is very common comfort food made in most Indian’s homes.
This is an everyday kind of recipe, which is really easy to make, now made easier with the instant pot!
Instant Pot Carrot and Cabbage Dal
My Top Amazon Kitchen Picks:
(Disclaimer: This post contains affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you so much for your support!)
I love the Instant Pot, it is easily one of the top gadgets in my kitchen, I have many easy Instant Pot recipes on my blog, here they are if you would like to check them out:

What are the Ingredients for this Instant Pot Carrot and Cabbage Dal?

Instant Pot Ingredients for Carrot and Cabbage Dal

(Exact quantities of each ingredient are given in the recipe card below)
Moong Dal – Yellow split Moong Dal
Carrots
Cabbage
Onion
Tomato
Ginger
Green chilies
Turmeric powder
Salt
Cilantro leaves for garnish

For seasoning:

Ghee, Cumin Seeds & Asafoetida

How do you make this Instant Pot Carrot and Cabbage Dal?

  • Wash the moong Dal and add it to the Instant Pot, add about 3 cups of water.
  • Chop onions, tomato, ginger, slit the green chili, chop carrots, and cabbage. ( the carrots and cabbage can be chopped into big pieces so they do not become mush but keep their shape.
  • Next, add all the above ingredients to the dal and water.
  • Put in 1/2 Tsp of turmeric powder. Stir and close the instant pot. Pressure cook on high for 6 minutes.
  • Once the Instant Pot beeps after it’s done, press cancel. After 15 minutes once the pressure comes down, open the Lid of the Instant Pot.
  • Add salt to taste.
  • In a seasoning pan or a small frying pan, add 1 tablespoon of ghee. When it is hot, add the cumin seeds and a pinch of asafoetida. Switch off the flame and immediately pour this onto the Dal. Your delicious creamy Dal is ready! Garnish with chopped cilantro and Enjoy it with rice, quinoa, paratha, or roti.
Instant Pot Carrot and Cabbage Dal
Some delicious sides that go with this are:
Instant Pot Carrot and Cabbage Dal
Print

Instant Pot Carrot and Cabbage Dal

Comfort food at its best! Creamy and delicious yellow split moong dal with vegetables.
Course Side Dish, Soup
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Author Nandini

Ingredients

  • ½ cup Yellow split moong dal
  • ¼ onion (chopped)
  • 1 tomato (chopped)
  • 1 inch ginger (chopped)
  • 1 green chili (slit)
  • 1 carrot (cut in big pieces)
  • ¼ cabbage (cut in big cubes)
  • ½ tsp turmeric powder
  • Cilantro for garnish

For seasoning

  • 1 tsp cumin seeds
  • ⅛ tsp Asafoetida

Instructions

  • Wash the moong dal 2 or 3 times, add it to the Instant Pot with 3 cups of water.
  • Chop the onion, tomato, ginger, chili, carrots, and cabbage.
  • Add the above-chopped ingredients along with turmeric powder to the Instant Pot. Mix well.
  • Close the Instant Pot and pressure cook on high for 6 minutes.
  • Once the Instant Pot beeps after it is done, press cancel.
  • After about 15 minutes the pressure would have released. Open the Pot. Add salt to taste. If you want you can add more water. Mix and transfer the dal into a serving dish.
  • In a seasoning pan or a small frying pan, heat a tablespoon of ghee. When the ghee is hot, add the cumin seeds and asafoetida.
  • Immediately put this seasoning into the dal.
  • Garnish with Cilantro, your delicious dish is ready!

Instant Pot Carrot and Cabbage Dal

Notes:

  • This Dal can be made without the vegetables too.
  • Using ghee is recommended as it really enhances the taste of the Dal. But if you do not have any, any flavorless cooking oil can be used.
  • This Dal will thicken as it sits, so when re-heating add water to it.
  • Some other choices of vegetables are green beans, broccoli, spinach, and zucchini.
  • Use more chilies if you like it spicy. I usually take out the chili before serving. You can also sprinkle some red chili powder on top.
  • Asafoetida is optional but it adds to the flavor of the Dal. It is available in any Indian grocery. You can read all about asafoetida here and learn about its health benefits.

Instant Pot Cabbage and Carrot Dal

Hope you will try out this simple yet satisfying Instant Pot Dal. If you do please leave a comment or rate the recipe below. Thank you from the bottom of my heart for just being here!! Do stay awhile and check out my other posts.

Follow me on Instagram, Pinterest, and Facebook @lovetostayhomeblog to know about my latest recipes, DIYs, and crochet projects!

Have a wonderful day!

                               Photo by Christin Hume on Unsplash
Continue Reading

Recipes

Instant Pot Shrimp Pulao

No Comments
Instant Pot Shrimp Pulao

This Instant Pot Shrimp Pulao is a one-pot meal for a lazy Sunday morning or just any lazy day! 

It has shrimp, vegetables, and rice, so it is an all-around kind of dish. You have protein, carbs, and fiber in one pot. What else could you ask for?! 

It’s a dish your whole family will love, as always you can make it more or less spicy according to your family’s taste. 

If you do not have an Instant pot, a pressure cooker can be used. 

Instant Pot Shrimp Pulao

What are the Ingredients for this Instant Pot Shrimp Pulao? 

Ingredients for instant pot shrimp pulao

(Exact measurements of each ingredient are in the recipe card below)

Basmati Rice 

Shrimp –  I used jumbo shrimp which was deveined and took the tails off. 

Onion

Tomato

Cilantro 

Mixed vegetables – the vegetables I used were carrots, green pepper, peas, and potatoes. 

Ghee

To marinate shrimp:

Ginger garlic paste

Kashmiri Chili powder 

Turmeric powder 

Garam masala powder 

Salt

Whole spices:

Cumin seeds

Cinnamon stick 

Cardamom pods

Cloves

Some of my favorite Amazon Kitchen Picks:

(Disclaimer: This post contains affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support!)

 

How do you make this Instant Pot Shrimp Pulao? 

Marinate the shrimp with the ingredients mentioned above and keep them aside. 

Slice the onions and tomatoes and chop all the vegetables. 

Heat up the Instant Pot on sauté mode. Add the ghee, when it is hot, add the whole spices. 

Next, add the onions and fry well till lightly browned, add sliced tomatoes. 

After the tomatoes turn soft, add the vegetables and shrimp. Stir well. Add some salt. 

Add in the washed and drained rice. Mix gently. 

Put in 1 1/2 cups of water for every cup of rice. I used 2 cups, so I used 3 cups of water. Mix and taste, if needed add more salt. 

Close the Instant Pot and set it to high pressure for 4 minutes. 

When the Instant Pot beeps after it comes to full pressure and 4 minutes is done, switch it off. 

Set a timer for 10 minutes, once your timer goes off, you can release the pressure and open the Instant Pot. 

Mix the Pulao gently and transfer to a serving dish and garnish with chopped cilantro.  Your delicious shrimp Pulao is ready. 

Enjoy with some Raita or just plain yogurt! 

Instant Pot Shrimp Pulao

Notes: 

You can use cooking oil in place of ghee, but ghee is recommended. 

To add more spice, put in a few green chilies with the tomatoes. 

Adding the right amount of water is key to your pulao coming out well. Use the same cup measurement for both the rice and water. For every cup of rice, add 1 and a half cups of water.

If you are a vegetarian, leave out the shrimp and just use vegetables and maybe marinated paneer or tofu. I have an Instant Pot mixed vegetable rice that you can find here.

Do check out my other Shrimp recipes:

Honey Garlic Shrimp Fried Rice

Pan-Fried Crispy Shrimp

 

Print

Instant Pot Shrimp Pulao

A one-pot meal of delicious marinated shrimp with Basmati Rice and mixed vegetables.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Nandini

Ingredients

  • 30 Jumbo Deveined Shrimp, tails off
  • 2 cups Basmati Rice washed and drained
  • 1/2 Onion sliced
  • 1 Tomato sliced
  • 2 tbsps Ghee
  • 5-6 sprigs Cilantro chopped
  • 1½ cups Mixed Vegetables (carrots, bell peppers, cauliflower, green beans, peas, broccoli, potatoes, etc.)
  • ½ tsp salt

To marinate shrimp

  • 1 tsp ginger garlic paste
  • 1 tsp Kashmiri Chili powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala powder
  • ½ tsp salt

Whole spices

  • 1 inch cinnamon stick
  • 2 cardamom pods
  • 3 cloves
  • 1 tsp cumin seeds

Instructions

  • Marinate the cleaned shrimp with the ingredients mentioned above.
  • Slice the onions and tomatoes. Chop the cilantro.
  • Press the saute mode on the Instant Pot and add in the ghee.
  • Once the ghee is hot, add the whole spices.
  • Add the sliced onions, fry them till slightly brown.
  • Add the tomatoes, when they turn soft, add the marinated shrimp and chopped vegetables.
  • Mix it well. Add drained rice and 3 cups of water.
  • Add salt.
  • Close the Instant Pot and cook on high pressure for 4 minutes.
  • After the Instant Pot beeps, press cancel.
  • Set a timer for 10 minutes, after that release the pressure and open the lid.
  • Mix gently and transfer to a serving dish.
  • Garnish with cilantro and enjoy your Instant Pot Shrimp Pulao with some Raita or plain yogurt.

Instant Pot Shrimp Pulao

If you try out this recipe, let me know if you liked it by leaving a comment down below. Thank you so much for being here and come back soon as I post new content at least 3 times a week.

Follow me on Instagram, Facebook, and Pinterest @lovetostayhomeblog to know when I post something new!

Do consider subscribing to my newsletter to get updates! I appreciate each and every one of you!

 

Photo by Morgan Housel on Unsplash

Continue Reading

Recipes

Eggplant and Paneer Manchurian

No Comments
Eggplant and Paneer Manchurian

This Eggplant and Paneer Manchurian is a real treat for the senses! It smells so good and tastes so delicious. It is a bit rich in taste as the eggplant and paneer are both fried in oil, so definitely an occasional treat, not an everyday meal! 

I have heard of and tasted cauliflower, mushroom, and chicken Manchurian, but I have not seen or heard of Manchurian made from eggplant. So, I was curious to see how this would turn out. 

Usually in this dish, the vegetable is deep-fried in a batter and then added to the sauce.  I wanted to try it without deep-frying the eggplant, but the eggplant absorbed so much oil that it was as good as deep frying it! I think the next time I make it, my trusty air fryer will be used! If you would like to use less oil, I suggest air frying or baking the eggplant.

In the end, I was happy with how it turned out, it tasted so delicious, what a great and different way to use up an eggplant! 

Eggplant and Paneer Manchurian

What are the Ingredients for Eggplant and Paneer Manchurian? 

Eggplant and Paneer Manchurian ingredientss

Eggplant 

Paneer

Spring Onions (Scallions )

Garlic 

Ginger

Green chilies 

Cilantro 

For the sauce:

Soya sauce 

Sriracha 

Tomato Ketchup 

Vinegar 

Oil

Below are my Amazon Kitchen Picks:

(Disclaimer: These are affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support!)

 

How do you make this dish? 

Eggplant and Paneer Manchurian

Cut the eggplant into slices, ( I soaked the eggplant in salt water for about 15 minutes to remove the bitterness, after that I washed the eggplant slices and dried them with a kitchen towel) 

Next, cut each one into 4 quarters. Heat oil in a frying pan and fry the eggplant quarters till golden brown, the eggplant does soak up a lot of oil. I drizzled a little bit more now and then. 

I think the next time I will use my air fryer or roast the eggplant in the oven just to reduce the amount of oil used. You can try this if you want to make it less oily. 

After the eggplant is fried, keep them aside. 

Pan-fry the paneer with a little bit of salt and pepper. (Once fried, put them in hot water until ready to use, this keeps them soft) 

Chop your scallions, ginger, garlic, and green chilies. 

Heat up a pan with some oil, when hot add in all the chopped ingredients. Stirring quickly so they do not burn. Add the sauce mixture. Mix it all well and add in the eggplant and paneer. 

Let the sauce coat the eggplant and paneer well. 

Last, add the green parts of the scallions and cilantro. Mix it all up and your delicious Manchurian is ready! 

Eat with Instant Pot Mixed Vegetable Rice, Quick Chicken and Egg Noodles, roti, or paratha. 

Eggplant and Paneer Manchurian

Print

Eggplant and Paneer Manchurian

Eggplant and Paneer fried with scallions, ginger, garlic, green chilies, and cilantro and then cooked with a spicy chili sauce.
Course Side Dish
Cuisine Chinese, Indian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Author Nandini

Ingredients

  • 1 Eggplant
  • 10 cubes Paneer
  • 3 Scallions
  • 4 cloves garlic
  • 2 inches ginger
  • 2 green chilies
  • Oil as required

For the sauce

  • 1/4 cup Soya sauce
  • 1 tbsp Vinegar
  • 2 tbsp Sriracha sauce
  • 3 tbsp Tomato Ketchup

Instructions

  • Cut eggplant into slices and then into quarters, sprinkle salt on them, and let them sit for about 10 to 15 minutes. This brings out the bitterness in them.
  • After 10 minutes wash the eggplant slices and dry them with a kitchen towel.
  • Heat oil in a pan and fry the slices till golden brown on both sides. You can also use an air fryer or oven to use less oil.
  • Pan-fry the paneer cubes till golden brown (sprinkle with salt and pepper), and keep them in hot water. This makes it remain soft.
  • Chop the spring onions, ginger, garlic, green chilies, and cilantro.
  • Mix all the ingredients for the sauce and keep the sauce aside until needed.
  • Heat 2 tbsp oil in a pan on medium-high heat, when the oil is hot, add the chopped ingredients except for cilantro and scallion greens.
  • Add the sauce and mix well. Immediately add the fried eggplant and paneer(drained). (The paneer can be seasoned with some salt and pepper at this point)
  • Mix well so the sauce coats the eggplant and paneer well. Check for salt, and add if needed. Lastly, garnish with scallion greens and cilantro.

NOTES:

  • The eggplant and paneer can be air fried or baked to reduce the amount of oil that goes into this dish.
  • This dish is spicy, to reduce the spice level, add fewer green chiles and less Sriracha sauce.
  • I do not mention salt in the ingredient list as the soya sauce is salty, but you can taste it and add salt in the end if required.
  • You can use chopped onion instead of scallions but using scallions is preferred.

 

Do try out this different way of cooking eggplant. Let me know your feedback if you try it out by commenting below. 

Thank you for visiting my little blog! I appreciate you being here!

You might also be interested in these other simple and delicious vegetarian recipes:

Crispy Zucchini Fritters

Paneer Masala

Chickpea Masala

Palak Paneer

Air Fryer Okra Fries

2 Ingredient Naan

Fried Masala Mushrooms – Deep-fried Vs Air-Fried!

Beetroot Cutlets

Mixed Vegetable and Paneer Curry

Quinoa Upma

 

Image by Marta Kulesza from Pixabay

Continue Reading

Recipes

Easy Healthy Oat Crepes

No Comments
Oat Crepes

These easy and healthy Oat Crepes are making a comeback on my blog! I explain below!! I think they certainly deserve their very own blog post!

One of the very first posts on my blog was about 5 quick and healthy breakfast ideas. This was almost 4 months ago! These crepes were one of the 5 healthy options.

Breakfast is the most important meal of the day, at least in my opinion! So, I am always looking for healthy options rather than processed food which is full of preservatives, sugar, and lots of unwanted things. These crepes are a healthy and quick option even for a busy morning as everything is dumped in a blender! Anyone who loves oatmeal will love this, and it just might convert the oatmeal haters too! 😄

Healthy Oat Crepes

These easy oat crepes are a staple at my house for breakfast! I love making them as they are healthier than pancakes or regular crepes and have no processed all-purpose flour in them. I make them every week and my kids love them, so it’s a win-win situation at breakfast time!

This is not my original recipe, it is based on this recipe from the website powerhungry.com.

What Ingredients do you need for these Easy Healthy Oat Crepes? 

Only 5 simple ingredients!!

These ingredients are very simple and straightforward:

Ingredients for Easy Healthy Oat Crepes

Whole grain oats

Egg

Milk

Vanilla essence 

Sugar ( I have used maple syrup in place of sugar and it gives the same great results!)

 

Here are some of my Favorite Amazon Kitchen Picks:

(Disclaimer: These are affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support!)

 

How do you make these Easy Healthy Oat Crepes? 

In a blender, add the whole grain oats, blend the oats to a flour consistency. ( does not have to be very fine). 

Add the milk, vanilla essence, egg, and sugar.

Blend the mixture till it is all mixed up well.

Easy healthy crepe batter
The crepe batter will be thin.

Pour your mixture into a bowl. It will be a thin batter. Remember to stir every time you make a crepe as the oats will settle at the bottom. 

Heat up a non-stick pan on medium heat. When hot, spread a little butter, pour a spoonful of batter into the pan. Swirl the pan around so the mixture spreads into a circle. Cover with a lid and let it cook for 2 minutes. 

Flip after 2 minutes. Cook on the other side for another 2 minutes. 

Take the crepe out of the pan, spread with Nutella, Strawberry Jelly, peanut butter, etc

Enjoy your breakfast crepes! 

Healthy Oat Crepes

Print

Easy Healthy Oat Crepes

Easy 5 ingredient recipe, just blend and fry in a non-stick pan, you get delicious tasting healthy crepes in no time!
Course Breakfast
Cuisine French
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

  • ½ cup Whole grain oats
  • 3/4 cup milk (whole milk or 2%)
  • 1 tsp vanilla essence
  • 1 tbsp sugar (or maple syrup)
  • 1 egg

Instructions

  • Add oats into a blender, and make the oats into oat flour. ( It does not have to be very fine)
  • Into the same blender jar, add the milk, egg, vanilla, and sugar.
  • Blend this mixture into a smooth batter.
  • Pour the batter into a bowl, it will be a thin batter.
  • Heat up a non-stick pan on medium heat. When hot, brush a little butter on the pan. Mix the batter and pour a ladle full of batter on the pan.
  • Just swirl the batter around by moving the pan in a circular motion.
  • Cover and cook for 2 minutes. When the crepe is set and you can see that the bottom part is cooked, turn the crepe using a flat spatula or turner.
  • When the crepe is slightly brown, take it out and put it on a plate.
  • Make the rest of the crepes the same way, remembering to stir the batter well before pouring it onto the pan.
  • Spread Nutella, Strawberry spread, honey, peanut butter, etc, roll up and enjoy!

Healthy Oat Crepes

Notes:

  • Use whole grain oats and not instant oats. Make sure to powder the oats first in your blender. 
  • Maple syrup can be used instead of sugar. A pinch of salt can be added to balance out the flavors.
  • If you want savory crepes, skip the sugar and add some salt instead. 
  • The most important part is making sure you use a non-stick pan.
  • Stirring the batter every time you make a crepe is necessary as the oats will tend to settle at the bottom. 
  • Do not try to spread the batter with a spoon or spatula, just swirl by moving your pan around. 
  • This recipe can be doubled or tripled. This recipe only makes about 6 crepes which are perfect for my kids. 
  • I’m sure these can be made in advance and frozen too! I have not personally tried but If you do let me know if it works for you. It’s actually so easy to make so I have not found a reason to freeze them. But I’m sure if you are a mom who likes to meal prep and plan ahead this might be a good recipe to make and freeze. 
Oat Crepes
Oat Crepes with Nutella

Healthy Oat Crepes

Hope you will try this easy breakfast recipe! I’m sure if you do, it might become your family favorite! 

Let me know if you like it and please rate it. Thank you for reading, I appreciate each and every one of you! 

If you have not seen my post on 5 healthy and quick breakfasts, do check it out here. 

Have a great day! 

Photo by Toa Heftiba on Unsplash

Continue Reading

Recipes

Spicy Indian Pork Chilli Fry

No Comments
Spicy Indian Pork Chili Fry

This Spicy Indian Pork Chili Fry is a delicious way of cooking pork. The spiciness comes from green chilies, chili powder, and pepper powder. 

You can easily adjust the spice level to your taste. It does not have any gravy but is more of a tasty masala that coats the pork. 

We enjoyed this dish with Peas Pulao and Raita( yogurt with onions and cucumbers). I guarantee you will love it and be tempted to have a second serving!!  

Let’s get straight to what we need and how to make this deliciousness!!

Spicy Indian Pork Chili Fry

 

What are the ingredients for Spicy Indian Pork Chili Fry?

Ingredients for Spicy Indian Pork Chili Fry

Exact measurements are given in the recipe card. 

Pork – I used pork tenderloin that I cut into cubes. This cut of pork has hardly any fat. I actually recommend using a cut of pork that has more fat. 

Onion 

Green chilies 

Ginger

Garlic

Curry leaves

Cilantro 

Whole Spices – cinnamon stick & cloves

Mustard seeds

White vinegar 

Spice powders – turmeric powder, Kashmiri chili powder, cumin powder, coriander powder & pepper powder 

Salt to taste

Oil 

Here are some of my favorite Amazon kitchen picks:

(Disclaimer: These are affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I know to be of great quality. Thank you so much for your support!)

How do you make this delicious Spicy Indian Pork Chili Fry? 

Heat oil in a pan, when the oil is hot, add the whole spices and mustard seeds. Next, add the curry leaves. 

After that add the onions, green chilies, ginger, and garlic. Fry them till translucent. 

Next, add the pork pieces mixed with 1 tbsp white vinegar. Immediately add all the spice powders and salt. 

Mix everything well, add 1/2 a cup of water. Cover the pan and let it cook on medium to low flame for at least 45 minutes to an hour. Stir in between and add a little water if it’s too dry. 

After about 45 minutes, check if the pork is cooked. The pork will be coated with the masala, this dish has no gravy. Switch off and garnish with chopped cilantro. Your delicious chili pork fry is ready! 

I added some chopped red onions on top, they just enhance the dish with their crunchiness! The combination of the succulent pork masala and the crunchy red onions is just a delicious treat to the senses!

You can have this pork fry with plain rice and yogurt, it makes a delicious combination. Also, it can be eaten with bread. 

Or enjoy it with Instant Pot Peas Pulao or Mixed Vegetable Rice and Raita. 

Spicy Indian Pork Chili Fry

Print

Spicy Indian Pork Chili Fry

Pork cubes cooked with onions, ginger, garlic, green chilies, and a whole lot of spices! Makes a delicious pork dish coated with a spicy masala!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hour

Ingredients

  • 1 lb Pork (cut into cubes) (I used pork tenderloin, but Pork with a little more fat is better)
  • 1 large onion (diced)
  • 5 garlic cloves (chopped)
  • 2 inches ginger (chopped)
  • 2 green chilies (chopped)
  • 1 tbsp Vinegar (I used white vinegar but any cooking vinegar is fine)
  • 1 sprig Curry leaves
  • 1 handful Cilantro leaves ( and stalks) (chopped)
  • 1 tsp Salt ( or to taste)

Whole Spices

  • 1 inch Cinnamon stick
  • 4 cloves
  • 1 tsp black mustard seeds

Spice powders

  • ¼ tsp turmeric powder
  • 1 tsp Kashmiri chili powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp pepper powder

Instructions

  • Wash and cut pork into about 1-inch cubes. Mix them with 1 tbsp vinegar and set aside.
  • Dice the onion, chop the ginger, garlic, and green chilies.
  • Heat up about 3 tbsp oil in a pan on medium flame. I recommend a dutch oven or any heavy-bottomed pan.
  • When the oil is hot, add the whole spices. Stir and add the curry leaves, (you can chop the leaves finely or leaves them whole).
  • Next, add the onions, ginger, garlic, and green chilies. Fry them for a few minutes till they turn translucent.
  • Add the pork and salt, and all the spice powders.
  • Give it a good mix and add about ½ a cup of water.
  • Cover the pan and let it cook on a medium flame for about 45 minutes to an hour.
  • Stir the pork in between to make sure it does not burn. Add a little water if it is too dry.
  • After about 45 minutes to an hour, check if the pork is cooked. If it is, add some chopped cilantro and mix. Switch off the stove.
  • Your delicious spicy pork chili fry is ready to be enjoyed! Garnish with more chopped cilantro and chopped red onions if desired. (Optional but recommended!)

Spicy Indian Pork Chili Fry

Notes:

Curry leaves give it a really good flavor, I recommend adding them., but if you do not have them you can leave them out. Chopping the curry leaves into small pieces is a great way of getting more flavor out of them. 

Add more green chilies if you like to make this dish spicier.

Use fresh ginger and garlic chopped, it makes a big difference. 

I used regular white vinegar as that is what I had, any cooking vinegar can be used. 

You can make this in the Instant Pot to save time. Follow the directions till you add the water, then put the instant pot lid on and cook on high pressure for 10 minutes.Spicy Indian Pork Chili Fry

Hope you will try out this recipe, let me know if you do, and please rate the recipe if you can. Thank you so much for visiting my blog.

Here are some more Non-vegetarian recipes you might also be interested in:

Easy Instant Pot Mutton Biriyani

Easy Indian Chicken Stew

Instant Pot Spanish Chicken Pulao

Simple Chicken Curry

Air Fryer Salmon Fish Fry

Have a wonderful day! Do follow me on Instagram, Pinterest, and Facebook @lovetostayhomeblog to get the latest happenings on my blog!

Until next time, keep smiling!!:)

Photo by NeONBRAND on Unsplash

Continue Reading

Recipes

Instant Pot Mixed Vegetable Rice

No Comments
Instant Pot Mixed Vegetable Rice

Instant Pot Mixed Vegetable Rice is a quick simple recipe! It is one of those recipes that does not have many ingredients yet tastes really good. 

This Mixed Vegetable Rice tastes very mild, I have not used any chili or spice powders except for turmeric powder. I love using turmeric powder in all of my recipes mostly for its health benefits. Apart from that, I love the bright yellow color that it gives the rice!

Instant Pot Mixed Vegetable Rice

The Instant Pot is by far one of my favorite kitchen gadgets. The ease and convenience of cooking everything in one pot is a real big plus, also the time factor is very important. For many of us, we need this Instant Pot in our busy lives! I have 2 and I use one of them almost every day! These are the Instant Pots that I have, a 6quart and a Mini 3quart.

(Disclaimer: This post contains affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support!)

 

I have many one-pot recipes that you might like to try using the Instant Pot. Here they are if you would like to have a look at them, and try them out:

Instant Pot Egg and Peas Pulao

Instant Pot Chicken Pulao

Easy Instant Pot Mutton Biriyani

Instant Pot Peas Pulao

Instant Pot Spanish Chicken Pulao

 

What are the ingredients for Instant Pot Mixed Vegetable Rice? 

Ingredients for Instant Pot Mixed Vegetable Rice

Basmati Rice

Mixed vegetables 

Onion

Tomato 

Ghee

Whole spices – cinnamon stick, cardamom, cloves, cumin seeds 

Turmeric powder 

Salt to taste 

 

Here are some of my favorite Amazon Kitchen Picks!

How do you make this Instant Pot Mixed Vegetable Rice? 

Instant Pot Mixed Vegetable Rice

Press sauté on the Instant Pot, add the ghee. When it is hot, put in the whole spices. 

Add sliced onions and fry them till slightly brown, next go in the sliced tomato. 

When the tomato is soft, add the turmeric powder.

Add all the vegetables with salt to taste. 

Mix well. Add water. For every cup of rice, add 1 1/2 cups of water.

Stir it all, check for salt. 

Close your instant pot and cook on high pressure for 4 minutes. 

After it is done, press cancel, do a quick release after 10 minutes. 

Open the Pot, transfer to a serving dish. Garnish with chopped cilantro. 

Enjoy your instant pot vegetable rice.

Instant Pot Mixed Vegetable Rice

Print

Instant Pot Mixed Vegetable Rice

Basmati Rice cooked with Mixed Vegetables, and whole spices in ghee!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Nandini

Ingredients

  • 2 cups Basmati Rice
  • 2 cups Mixed vegetables ( I used carrot, corn, peas, and green bell pepper)
  • ½ onion (sliced)
  • ½ tomato (chopped)
  • ½ tsp turmeric powder
  • 1 tsp salt (or to taste)
  • 2 tbsps ghee

Whole spices

  • 1 inch cinnamon stick
  • 4 cloves
  • 3 cardamom pods
  • 1 tsp Cumin seeds (jeera)

Instructions

  • Press saute on the Instant Pot, add the ghee. When it is hot, put in the whole spices.
  • Stir it, add the onions, fry them till lightly brown, then add the chopped tomatoes.
  • Once the tomatoes turn soft, add the turmeric powder.
  • Next, add the vegetables along with salt.
  • Mix well, add 3 cups of water. For every cup of rice, you need 1½ cups water.
  • Stir it well. Close the Instant Pot and cook on high pressure for 4 minutes.
  • Once the Instant Pot beeps when done, press cancel. After 10 minutes, do a quick release of pressure.
  • Open the pot, mix gently and transfer the Vegetable rice to a serving dish. Garnish with chopped cilantro.

Notes: 

  • You can use any vegetables of your choice. Some good options are potatoes, cauliflower, broccoli, peas, carrots, corn, etc. 
  • If you like spicy food, you can add some chopped green chilies when you are adding the onions. 
  • Ginger garlic paste can be added too if you like the taste of it. If adding, put in 1 tsp after frying the onions.
  • You can use oil instead of ghee. However, the ghee gives this rice a nice rich taste. 
  • Instead of water, you can use coconut milk, your rice will be even creamier and tastier!
  • Use the same measuring cup for the water that you used to measure your rice. For every 1 cup of rice, use 1 1/2 cups of water.

Instant Pot Mixed Vegetable Rice

 

Try out this Instant Pot vegetable rice with a yummy side dish like:

Paneer Masala

Chickpea Masala

Easy Indian Chicken Stew

Easy Egg Masala

Mixed Vegetable and Paneer Curry

Simple Chicken Curry

Palak Paneer

Sausages and Peppers

 

Thank you for visiting my blog, hope you will try this recipe. Don’t forget to leave me a comment and rate this recipe!

Do follow me on Pinterest, Instagram, and Facebook @lovetostayhomeblog to see my latest posts.

Also, you can subscribe to my newsletter to get updates once every two weeks.

I just want to say Thank You for your support of my blog! It means a lot to me!

Image by Amit Sodha from Pixabay

Continue Reading

Recipes

Quinoa Upma

No Comments
Quinoa Upma

Quinoa Upma is a different, more flavorful way of cooking your quinoa. I started eating quinoa instead of rice as it has more protein and it is a much healthier option. You can read about the 11 proven health benefits of Quinoa here.

On its own quinoa is pretty tasteless, so you need to add some flavors to it. 

I decided to try out this Quinoa Upma and I was pleasantly surprised. Upma is a very common Indian breakfast usually made with Semolina. (Sooji/Rava in India) it is made with vegetables and a few spices. It is vegan and gluten-free as well!

Quinoa Upma

What are the ingredients for Quinoa Upma? 

Ingredients for Quinoa Upma

Quinoa – I used white quinoa, but any kind of quinoa will work.

Mixed vegetables like carrots, beans, and peas

Onion

Ginger 

Green chili

Turmeric powder ( optional) – I use it for most of my recipes because of its medicinal value, you can read more about it here. If you leave it out, your Upma will not be yellow but white.

Salt to taste 

Cilantro 

Oil

For seasoning:

Mustard seeds

Channa dal ( split yellow peas)

Split Urad dal ( white split dal)

(Disclaimer: These are affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support!)

 

Quinoa Upma

How do you make this Quinoa Upma? 

Heat some oil in a pan. Add seasoning ingredients., when they splutter, add chopped onions, ginger, and green chilies. 

Next, add the turmeric powder if using. After that goes in the vegetables along with salt to taste. Mix well. 

Put in the washed and drained quinoa. Add double the quantity of water. Mix and cover it. 

Check after about 10 to 15 minutes. The quinoa would have absorbed all the water. Mix gently and make sure that it is not too wet nor too dry. 

Garnish with chopped cilantro. Serve with coconut chutney or peanut chutney.  ( any kind of chutney will do) 

Quinoa Upma

 

 

Print

Quinoa Upma

Quinoa cooked with mixed vegetables and a few Indian spices.
Course Breakfast, Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Nandini

Ingredients

  • 1 cup Quinoa
  • 1 cup Mixed vegetables (peas, carrots, beans, cauliflower, potato, etc)
  • ½ Onion (chopped)
  • 1 inch Ginger (chopped)
  • 1 green chili (chopped)
  • ¼ tsp turmeric powder
  • Salt to taste
  • 2 tbsp cooking oil
  • Cilantro (for garnishing)

For Seasoning

  • ½ tsp black mustard seeds
  • ½ tsp split white urad dal
  • ½ tsp yellow split pigeon peas (chana dal)

Instructions

  • Heat the oil in a wide pan, add seasoning ingredients, when the mustard seeds splutter, add chopped onions, ginger, and green chili.
  • Add turmeric powder if using it.
  • Next, add in the vegetables and salt to taste. Mix well.
  • Put in the washed and drained quinoa, adding double the quantity of water. (2 cups)
  • Mix and cover it on medium to low flame. Check after about 10 to 15 minutes, the quinoa would have absorbed all the water.
  • It should not be too dry or too wet. Garnish with chopped cilantro.
  • Serve with coconut chutney or peanut chutney on the side.

NOTES:

  • Make sure to wash the quinoa a couple of times to get rid of its bitterness.
  • When adding water, use the same measuring cup used to measure the quinoa.
  • You can add different vegetables like carrots, peas, green beans, potatoes, cauliflower, etc

Quinoa Upma

 

Do give this a try, it’s something different using quinoa! Makes a great filling breakfast, lunch, or dinner. 

You might also like these easy vegetarian recipes:

Crispy Zucchini Fritters

Fried Masala Mushrooms – Deep-fried Vs Air-Fried!

Broccoli and Quinoa Patties

Chickpea Masala

Paneer Masala

Thanks for visiting! If you try out this recipe, let me know in the comments or rate the recipe. I love hearing from you!

Follow me on Instagram, Facebook, and Pinterest @lovetostayhomeblog to get the latest happenings on my blog. Also, do subscribe to my newsletter for updates. THANK YOU!

 

Photo by Laura Chouette on Unsplash

Continue Reading