r/DamnTasty

Great big pot of navy bean soup with hamhock, carrot and a dash of parsley. Yummy for my tummy.

Fresh broccoli salad with cirn, peas, purple onion, green onion, colby-jack cheese & vegan bacon bits. We used Hidden Valley Ranch dressing for this. Light & crisp.

🥥 Olya Khobryacha Chicken Curry

🛒 Ingredients:

• 1 kg Chicken

• 2 cups Fresh Grated Coconut (Olya Khobra)

• 3 Medium Onions (finely chopped)

• 2 Tomatoes (finely chopped)

• 2 tbsp Ginger-Garlic Paste

• 2 tsp Red Chilli Powder

• ½ tsp Turmeric Powder

• 2 tsp Coriander Powder

• 1 tsp Garam Masala

• Salt to taste

• 3 tbsp Oil

• Fresh Coriander (chopped)

• 3 cups Water

👩‍🍳 Method:

1. Heat oil in a kadhai and sauté the onions until golden brown.

2. Add ginger-garlic paste and cook until the raw smell disappears.

3. Add tomatoes, turmeric, red chilli powder, coriander powder, and salt. Cook until the masala releases oil.

4. Add the chicken and cook for 8–10 minutes.

5. Grind the fresh grated coconut with a little water into a smooth paste and add it to the chicken.

6. Pour in the water, mix well, cover, and cook for 25–30 minutes until the chicken becomes tender.

7. Sprinkle garam masala and fresh coriander.

8. Serve hot with chapati, bhakri, or steamed rice.

❤️ Rich, creamy, and packed with authentic Maharashtrian flavors!

🌶️ Chicken Kharda

🛒 Ingredients:

• 500 g Boneless Chicken

• 1½ cups Fresh Coriander Leaves

• 10–12 Green Chillies

• 10 Garlic Cloves

• 1½ inch Ginger

• 1 tsp Cumin Seeds

• ½ tsp Turmeric Powder

• Salt to taste

• 3 tbsp Oil

• 2 Medium Onions (sliced)

👩‍🍳 Method:

1. Grind coriander leaves, green chillies, garlic, ginger, cumin seeds, and a little water into a coarse green paste.

2. Heat oil in a pan and sauté the sliced onions until light golden.

3. Add turmeric powder and chicken. Cook for 6–8 minutes.

4. Add the prepared green kharda paste and salt. Mix well.

5. Cover and cook on medium flame for 12–15 minutes until the chicken is fully cooked.

6. Remove the lid and cook for another 3–4 minutes until the masala coats the chicken nicely.

7. Serve hot with chapati, bhakri, or steamed rice.

❤️ A fiery Maharashtrian Chicken Kharda bursting with fresh green chilli and coriander flavors!

This is no doubt the best pimped-up instant noodles I’ve made so far. The marinade had so much flavour, and once the chicken was marinated and oven-baked, it tasted next level.

It was almost like having two amazing meals on one plate. 

🌿 Coriander Omelette

🛒 Ingredients:

• 4 Eggs

• 1 cup Fresh coriander (finely chopped)

• 1 Medium onion (finely chopped)

• 2 Green chilies (finely chopped)

• ¼ tsp Turmeric powder

• ½ tsp Red chili powder

• ¼ tsp Black pepper powder

• 2 pinches Asafoetida (Hing)

• 2 pinches Cumin seeds (Jeera)

• Salt to taste

• 2 tbsp Oil or Butter

👩‍🍳 Method:

1. Crack the eggs into a bowl and whisk well until frothy.

2. Add chopped coriander, onion, green chilies, turmeric, red chili powder, black pepper, hing, cumin seeds, and salt. Mix everything well.

3. Heat a non-stick pan and grease it with oil or butter.

4. Pour the egg mixture into the pan and spread it evenly.

5. Cook on medium flame for 3–4 minutes until the bottom turns golden brown.

6. Carefully flip the omelette and cook the other side for another 2–3 minutes.

7. Serve hot with bread, cucumber, tomato slices, ketchup, or green chutney.

❤️ Fresh coriander, hing, and cumin add a wonderful aroma and flavor, making this omelette a quick, healthy, and satisfying homemade meal.

Milka cake—one of the most delicious cakes I’ve ever made. Everyone who tried it absolutely loved it, which is why I made it twice in a row: once as a round cake and the other time as square bars. No matter the shape, it tastes perfect. You can find the recipe and instructions in the video comments. Bon appétit! :)

This is whole wheat Bollilo bread, rotisserie chicken, lettuce, tomato, pepperoncini & jalapeno slices with mayo & mustard.

I’m not a good cook or anything like that. I recently got into making actual meals and cooking my food with new spices and recipes and thought I’d share them. Everything here was tasty!

Everything here minus the wraps and rice I made myself. I’m proud of them but what do you guys think?

Criticism welcomed

🍛 Maharashtrian Masale Bhat

🛒 Ingredients:

• 2 cups Cooked rice

• 2 tbsp Oil

• 1 tsp Mustard seeds

• ½ tsp Cumin seeds

• 8–10 Curry leaves

• 2 Green chilies (finely chopped)

• 1 Large onion (thinly sliced)

• ¼ cup Peanuts

• 2 tbsp Roasted chana dal (optional)

• 1 tsp Ginger-garlic paste

• 1 tsp Turmeric powder

• 1½ tsp Red chili powder

• 2 tsp Goda Masala

• Salt to taste

• 2 tbsp Fresh coriander (chopped)

• 2 tbsp Fresh grated coconut (optional)

• 1 tbsp Lemon juice

👩‍🍳 Method:

1. Heat oil in a kadhai. Add mustard seeds, cumin seeds, curry leaves, green chilies, peanuts, and roast for a minute.

2. Add sliced onions and sauté until golden brown.

3. Add ginger-garlic paste and cook until the raw smell disappears.

4. Add turmeric powder, red chili powder, Goda Masala, and salt. Mix well.

5. Add the cooked rice and gently toss until every grain is well coated with the masala.

6. Add fresh coriander, grated coconut, and lemon juice. Mix gently and cook on low flame for 2–3 minutes.

7. Serve hot with pickle, cucumber salad, papad, or raw mango slices.

❤️ Aromatic, spicy, and full of authentic Maharashtrian flavors—Masale Bhat is a comforting meal perfect for lunch or dinner!

This no-bake Berries and Cream Punch Bowl Cake is the perfect red, white, and blue dessert for summer! Layers of angel food cake, fresh berries, and sweet cream come together in one cool, refreshing treat—perfect for the Fourth of July or any warm-weather gathering.

INGREDIENTS
1 Angel food cake (14-ounce store bought or bake your own)

2 8-ounce packages of cream cheese (16-ounces total), soften at room temperature

½ cup confectioners’ sugar

1 14-ounce can sweetened condensed milk

1 (5 ½ ounce) can evaporated milk

1 16-ounce container of frozen Cool Whip non-dairy whipped topping, divided and thawed

2 cups thinly sliced fresh strawberries

2 cups fresh blueberries

1 ½ cups fresh raspberries

⅔ cup chopped pecans, lightly toasted (optional)

INSTRUCTIONS
Set aside a few berries for garnishing the top of cake.

Using a serrated knife, or your fingers cut or tear the angel food cake into small pieces. Set aside.

In a large bowl, beat cream cheese until smooth. Add confectioners’ sugar, sweetened condensed milk and evaporated milk. Beat until smooth. Fold in 8-ounces of whipped topping or half the 16-ounce container reserving half of the whipped topping for top of cake.

Add the cake pieces to the cream cheese mixture and mix well. Using a spoon, roughly divide mixture into fourths. You’ll use ¼ of the cake mixture for each layer of the punch bowl cake.

Place ¼ of the cake mixture in the bottom of a glass punch bowl or glass trifle dish. Top the cake layer evenly with the sliced strawberries.

Spread ¼ of the cake mixture over the sliced strawberries and layer with the blueberries.

Spread ¼ of the cake mixture over the blueberries and sprinkle with the layer with the raspberries.

Top the layer of raspberries with the 1/4 remaining cake mixture. Top with the remaining Cool Whip. Sprinkle with toasted pecans and garnish with the reserved berries, if desired.

Cover with plastic wrap and refrigerate overnight.
More tips in the comments

I spent most of my random eating as Korean local at smaller local places, but decided to splurge a little for dinner recently and ended up at Yookmian

It was definitely more expensive than the places I'd been going to, but I thought it was a nice change for one evening. The beef was really good, the side dishes were fresh, and the whole meal felt worth it as a little treat. I probably wouldn't eat there every day, but if you're planning one nicer Korean BBQ dinner while you're in Seoul, I'd put it on the list.

Mac n cheese is one of the most loved dishes by many. With macaroni, cheese, cream, and smoked sausage on hand, I had to create mac n cheese! I couldn’t keep my spoon out of the baking pan.

This is the kind of dish you’d find at the Korean BBQ restaurants in Korea. The marinade has a deep, rich flavour that makes this dish truly special.

I made Italian wedding soup with spinach, carrot, orzo and handmade chicken meatballs. A nice treat. Tons of leftovers.

Peach season is here in my neck of the woods! 🍑This cobbler is so easy to make and it’s delicious. Let me know if you have any questions on the recipe. More tips in the comments.

INGREDIENTS
3/4 cup (1 1/2 sticks) butter

1 ¼ cups granulated sugar, plus 2 Tablespoons, divided

1 cup self-rising flour

1 cup whole milk

1 (29-ounce) can sliced peaches in heavy syrup, undrained

½ cup water

¼ teaspoon cinnamon

Extra granulated sugar and cinnamon, for topping

Vanilla ice cream (optional)

INSTRUCTIONS
Preheat the oven to 350 degrees.

Melt butter in 13 x 9-inch baking dish or a 10 inch round iron skillet.

Combine 1 cup of self-rising flour, 1 ¼ cup sugar; slowly whisk in 1 cup of whole milk, stirring just until dry ingredients are moistened. Pour batter over melted butter. (DO NOT STIR).

Mix ½ cup water and the remaining 2 Tablespoons granulated sugar with the canned peaches and syrup/ juice from the canned peaches. Place peaches and juice over the batter. Sprinkle ¼ cinnamon over top of peaches, if desired. (DO NOT STIR). The batter will rise to the top.

Bake in preheated oven for about 35 to 40 minutes or until the crust is lightly browned and cobbler is hot and bubbly.

Remove from oven and sprinkle with a mixture of cinnamon and sugar. Serve with vanilla Ice or freshly whipped cream, if desired.