Giant Pancake to share! When I have friends around for brunch, I rarely make pancakes because I want to lounge around chatting, not slaving over a hot stove making pancake after pancake after pancake. Simple maths: 3 pancakes each for 4 people = 12 pancakes @ 3 minutes each = 36 minutes. Sure, you can make them ahead and reheat them. But you and I both know it’s just not the same....

You know how cookie cakes are a thing, right? Well, have you ever tried a cake-y cookie? As in, a cookie made from cake mix? I used to make these types of cookies ALL the time in college. I’m pretty sure I won over my now husband with cake mix cookies. Once I started eating a gluten-free diet, cake mix cookies became a thing of the past. That is, until I saw gluten-free cake mix during a recent trip to ALDI....

Killu milagai rasam | Sathamadu, a very simple rasam without tomato and rasam powder. A quick and easy to make bachelor friendly rasam recipe with tamarind water and red chili as main ingredients. Recently when my friend visited Chennai, she was having lunch at her patti’s house and the loving 90 year grandmother always amazes her by her simple yet tasty recipes. While she was there, we both were having a conversation on phone and she was telling about this Goddu Rasam | sathamudu....

For outer cover All purpose flour | Maida 1 cup + 1 tblsp Ghee 2 tblsp Sooji |Rava 1 tblsp Salt 2 pinches Food colour few drops (red + green + green) For the filling Dry coconut 1/2 cup Badam | almonds 10 Pistachio 10 Sugar 2 tblsp Cardamom 2 Oil for deep frying In a wide bowl add the 1 cup of flour sooji and add hot ghee and salt to this....

Allow this to cool and grind this into a coarse paste. Do not make it into a fine paste. Adjust water to reach the consistency. Your chutney is ready. Notes: Onion 1 Tomato 1 Channa Dal | Kadalai paruppu 2 tbslp Urad dal 1 tblsp Mustard seeds 1/2 tsp Salt to taste Red chilli 2 Oil 2 tsp Δ

Generally, Kaju katli we make during Diwali time as it is one a must recipe for diwali at my in-law’s place. But my mil is made in a different way which I have posted already as Kaju coconut burfi. I tried this version of Kaju katli 3 years back when I learned from my cousin. This method is extremely easy and doesn’t involve as much ghee as we use for other sweets and also it is mild in sweetness too....

Garlic kara sev Coconut ribbon pakoda INGREDIENTS: Video of karasev METHOD: Sieve both the flour ( besan and rice flour ) together for even mixing. Add salt and add the softened butter. Pound the black pepper in a mortar and pestle or a mixer coarsely. Mix it well and knead it into a pliable soft dough by adding water to this slowly. Do not add too much water and do not make it too stiff also....

Beef is a popular protein among Christians in India, especially in Kerala, a south Indian state located off the Malabar coast. Keralite food is very different from the north Indian food I grew up eating (e.g. butter chicken, dal makhani). You won’t find Keralite Indian food in most restaurants so if you want to try this south Indian cuisine, you’re going to have to make it yourself. Thankfully, appliances like an instant pot or a slow cooker make this dish easy enough to make at home....

Makkan peda is a famous sweet from the North Arcot District of Tamilnadu. It looks similar to gulab jamun but it is made with khoya and stuffed with nuts. As my in-law’s side is from the North Arcot district, I have heard about this sweet a lot, but never tried or tested it at home. Traditionally Makkan peda is made using Khoya, since I have posted khoya jamun recipe in Jeyashris kitchen, I decided to make this using instant gulab jamun mix....

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Usually, we make Pesarattu using green moong dal. We use green gram for making pesarattu. A few days back while talking with my friend Banu, she was telling me about Moong Dal Idli. She makes it quite often at home. She shared the recipe of Idli. This Moong dal dosa is a diabetic-friendly recipe. I planned to make idli only but in the last minute, made it to dosa. I loved this instant no fermentation dosa....

Find the recipe on page 276 of Dinner. I’m not just doing this to torture you, I promise. This page exists to display the how-to video for this recipe which I exclusively created for my debut cookbook, Dinner. Every recipe in the cookbook has a tutorial video. To watch it, you simply scan the QR code with your phone or tablet and it will take you straight to the recipe video like the one shown above!...

Find the recipe on page 204 of Dinner. I’m not just doing this to torture you, I promise. This page exists to display the how-to video for this recipe which I exclusively created for my debut cookbook, Dinner. Every recipe in the cookbook has a tutorial video. To watch it, you simply scan the QR code with your phone or tablet and it will take you straight to the recipe video like the one shown above!...

Cooked rice 1 cup Nellikaai | Gooseberry 6 Dry coconut or fresh coconut 1/4 cup Green chili 4 Peanuts 2 tblsp Oil 3 tsp Mustard seeds 1/4 tsp Channa dal 1/4 tsp Urad dal 1/4 tsp Curry leaves few Salt as needed Wash the gooseberries and chop them and discard the seed portion. No need to boil the gooseberry. Slit the green chili. Initially i took 2 green chilies and i thought it will be enough but later after tasting the rice i realised it is not enough....

Traditionally served on yellow saffron Risotto Milanese and topped with a fresh mixture of parsley, lemon and garlic known as Gremolata. But just as delicious piled over mashed potato! This is a slow cooked recipe that belongs alongside greats like Shredded Beef Ragu and Beef Guinness Stew. Osso Buco “You never have Osso Buco for me!!”, I pouted at my butcher. (“Never” being a bit of an exaggeration, but embellishment sometimes just pours out of me during desperate times....

METHOD: Roast the cashew nuts in the ghee till golden brown and keep it aside. In the same pan add 1 tblsp of ghee and roast the rava nicely till nice light golden brown in a very low flame. In a saucepan bring the milk to boil. I used full cream milk. Add this milk to the rava and let the rava gets cooked in the milk. Check whether it is cooked by dipping your hands in water and check ....

Pesto pasta salad My pesto pasta salad rules are simple – don’t skimp on pesto, don’t be shy with olive oil, cook the pasta beyond al dente and add the smallest dab of mayonnaise to give it a touch of luxe as well as improving leftovers. Why? Because these address two pet-peeves I have about pesto pasta salads. Firstly, the pesto pasta salad that doesn’t actually taste much like pesto. Pasta with the faintest green colour, and if you close your eyes as you eat, it’d be impressive if you picked it as pesto....

Method: In a wide bowl add the whole wheat flour and salt. Add water little by little and knead it into a pliable soft dough. Cover and keep it aside for 10 minutes. Divide the dough into equal parts. Make the portions big and not small as we do for rotis. Dust the rolling board and and roll the roti into a thick and small disc. Apply ghee or oil on the disc....

This Prosciutto Peach Pizza is a sweet and salty fruit-topped flatbread. It’s a summertime pizza that goes perfectly with a glass of sweet chardonnay or with a fruity moscato (my favorite). The crust is crisp and the middle, slightly soft. The toppings are what really make this pizza shine: salty prosciutto, thinly sliced ripe peaches, aged balsamic vinegar and a sprinkle of crushed fenugreek leaves. If you don’t have dried fenugreek leaves on hand, you can substitute this with another herb – but I highly suggest you try these leaves at some point....

Update: Section added with links to Requested Recipes that have been published! REQUEST A RECIPE – DONE!! Here’s a list of requested recipes that I have published. These are listed with the most recent recipes published at the top. More to come! Lots, lots, lots more…. – Nagi x Request a recipe! I spend an inordinate amount of time deciding which recipes to share. My biggest problem is that there are so many recipes I want to share, things that get me doing the jiggy because it’s so good but then before I dash off to film and photograph the recipe, I pause and think – will my readers get excited about this too?...