What is Sardine Thoran? I’m guessing you haven’t heard of sardine thoran before. This stir-fry is a south Indian Keralite dish. Think: stir-fried sardines coated in delicious, aromatic Indian spices! The spices and coconut help mask the strong fishy flavor of sardines. Even if you’re not typically a fan of sardines, give this dish a try! If you’ve never heard of the word “thoran” – it’s basically just stir-fried chopped veggies (or in this case, sardines) with a mixture of coconut, onion and spices....

Ragi | Finger millet 1/2 cup Potttukadalai | Chutney dal 1/2 cup Black channa | kondakadalai 1/2 cup Dried corn | makka cholam 1/2 cup Whole wheat | Godhumai 1/2 cup Kambu | Pearl Millet 1/2 cup Green gram |pacha payaru 1/2 cup Peanuts (de skinned) 1/2 cup Badam | almonds 7 (optional) Cashew nuts 7 (optional) Kasa kasa | poppy seeds 2 tsp To make porridge: Sathu maavu 2 tsp Milk 3/4 cup Water 1/2 cup Sugar 1 and 1/2 tsp...

Sattu ka paratha is popular in Odisha and Bihar states of India. Roasted chana dal flour, not chickpea flour, is mixed with spices, herbs, and onions and stuffed inside paratha. A protein-rich paratha recipe pairs well with a simple raita. When I tell about sattu to my South Indian friends, they immediately ask if it is Sathu maavu. Sattu and sathu maavu is not the same. Sattu is made using the roasted whole chana dal....

And here’s the backstory for how #ShoutAMeal evolved. Thank you for reading! ❤️ – Nagi x SHOUT a Meal for Sydney Frontliners THE MISSION: To provide delicious, nourishing food to our frontline healthcare workers in Sydney, and support local businesses struggling to stay afloat. GOAL: To raise $210,000 to provide 500 meals per day for 6 weeks to frontline healthcare workers, and provide some much needed revenue into the hospitality industry....

Cabbage Salad I know cabbage can have a reputation for being a really boring vegetable and I distinctly have memories from my childhood of picking through food to avoid eating even the tiniest piece of cabbage. However, once I grew out of my bratty-picky-eating-phase and left the nest to fend for myself, cabbage became a pantry staple (well, refrigerator staple). Every week, along with onions, garlic and potatoes, cabbage always makes its way into my shopping basket....

It’s a unique way to prepare cucumbers that creates unique textures and flavours. Try it once and you’ll be addicted for life! Smashed Cucumber Salad While one might assume this is a bit of gimmick – because seriously, who thinks to BASH cucumbers for a salad, bruising them into oblivion, smushing this otherwise crisp, juicy vegetable – Smashed Cucumbers is genuinely a way of preparing cucumbers that’s used across much of Asia....

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Sweet potato steaks Named as such because the thick slices of sweet potato kind of remind me of meaty steaks, I love this recipe because it uses economical sweet potatoes to make a really tasty, satisfying meat-free dinner that’s something a little different. Here in Sydney, you can even find “imperfect” sweet potato for as little as 99c/kg ($0.50/lb, GBP0.50/kg). Cut thick slabs, roasted until tender then dig into it with a knife and fork like you would a rib-eye....

Thai Chicken Satay skewers At the risk of sounding totally obnoxious – this is a recipe for Chicken Satay skewers with Thai Peanut Sauce that truly stacks up to your favourite Thai restaurant. When it hits the stove, the smell is SO GOOD you will just know they are going to taste amazing. Then you have a taste of the peanut dipping sauce…… and you’ll just shake your head, wondering how the heck can something so simple taste so good?...

Also check out my Beach style pori Beach style peas gravy Soak the white peas for 8 hours, preferably overnight. Pressure cook the peas for 3-4 whistles by adding salt and a pinch of asafoetida to this. Drain the water. Prep Time: 10 Minutes + 8 hrs Cook time: 25 Minutes Serves: 3-4 Author: Jeyashri Recipe Category: Lunch | Dinner | snack Description: Beach style Pattani Sundal | Thengai maanga pattani sundal, recipe with step by step pictures and video....

Sevai using instant rice noodles. This is a traditional sevai recipe using kaai podi | freshly ground curry podi. I got this recipe from Arch’s page on Instagram. I have tried podi sevai using Idli molagapodi and also capsicum rice using molaga podi too. This recipe calls for a fresh podi, very similar to the curry podi. I tried this sometime back and loved it very much. So thought of sharing the recipe for Vegetable sevai in Jeyashris kitchen....

This incredible Vegetarian Lasagna is made with a creamy ricotta and spinach filling as well as layers of roasted vegetables and a homemade tomato lasagna sauce. It’s one of my favourite fridge clean out recipes because it can be made with just about any roastable veggies! Why you’ll love this Vegetable Lasagna It is hard to top an epic, meat lasagna made with layers of slow cooker ragu, béchamel sauce and oodles of cheese....

When I entertain for large groups, I inevitably do a BBQ because it’s an easy way to feed a lot of people. And also the men always take control of the grill which means I can sit back and sip champagne with the girls – as old school as that sounds, my friends and I don’t complain! 😂 Asian grills are my favourite. If you’ve ever been to any part of Asia, you’ll know that some of the best street food is cooked over charcoal, whether it be Yakitori (chicken skewers) in Japan, Satay Chicken and Suckling Pig in Bali or Gai Yang (Marinated Chicken) in Thailand....

5 Minute Fall-apart Massaman Lamb Shoulder This recipe is going to save you on those occasions when you need to serve a group and are pressed for time, yet still wanting to make something that looks impressive. I mean, we have a reputation to uphold, after all! 🙂 You literally just put everything in a pan, which takes all of 5 minutes, then leave it in the oven to slow roast for 4 hours....

Soak the channa over night. Pressure cook the potato and the soaked channa. Cut the potatoes into cubes after it is cooked. take out the seeds of the tomato and chop them into small pieces. Cut the baguette loaf and spread butter on the top portion. Bake the bread for 7 to 10 minutes at 150 degrees till it becomes crisp. Mix the cubed aloo, tomato, cooked channa, chaat masala, red chilli powder, sweet chutney and chopped coriander leaves....

I used frozen green peas. Method: Boil the potatoes and peel the skin, Boil the green peas in hot water for 5 minutes and drain the water thoroughly. Mash the potatoes and green peas with your hands nicely and add the finely chopped capsicum, coriander powder, jeerapowder, salt, garam masala and red chilli powder. You can add finely chopped coriander leaves too. I don’t have in hand so didn’t add I forgot to add red chilli powder!...

White pumpkin dosa recipe, We usually make dosa with rice and urad dal. Very recently one friend of mine shared this ash gourd dosa recipe. This recipe of dosa is without the addition of urad dal too. I have thinking to try ash gourd dosa for a long time. Since it is summer now, I thought I will include poosanikai more in my cooking. I tried the dosa immediately the next day after she shared the recipe....

Asian Chilli Chicken Calling a dish “Asian”-something always feels a little generic, a lazy label that people seem to use loosely if a recipe happens to contain a dash of soy sauce. I can assure you that there’s more than just soy sauce in this! Ginger, garlic, chilli, sesame, sriracha and lime juice all make the roll call of ingredients. While it may not be strictly traditional to any particular cuisine, the flavours still plant this quick chicken recipe firmly in the “Asian” genre in my book....

It’s so fast, you could even make the Béarnaise while your cooked steak is resting! Béarnaise Sauce Béarnaise Sauce is a stunning French sauce usually served with steak at fine dining restaurants and high-end steakhouses. Traditionally it’s made by hand. Yolks are combined with a herb-infused vinegar reduction over a double boiler, then melted butter is carefully and slowly drizzled in while whisking. Too fast and the sauce will split....

For the potato filling, boil the potatoes and mash it nicely and keep this in a wide bowl. Add finely chopped onions, garlic , coriander leaves and mint leaves to this. Add red chili powder and salt. Mix this well. Make this into equal sized balls and keep it aside. You can cover it and keep it in the refrigerator too. Mix the batter just before making the vadas. Mix the besan, ajwain, salt, hot oil and baking soda(if adding) and add water little by little to make it a idli batter consistency....