Until a few weeks ago, the best corn I had ever had in my life was David Chang’s Corn with Bacon and Miso butter at Momofuku in NYC. The second best corn I had ever had in my life was Mexican Street Corn in LA (the real deal, called Elotes). Both of these have now been bumped down not 1, but 2 places. For the most unexpected reason. I live in a wonderful area of Sydney, known as the Northern Beaches....

If you’re not sure what tutti frutti is, it’s basically just “fruit cake mix.” Here’s a picture of tutti frutti at my local grocery store. Don’t these ingredients look appetizing (tone: friendly but sarcastic. it’s possible.): red 40, blue 1, yellow 5. My hubby’s family is from Kerala in India. For Christians in Kerala, Christmas fruit cake (also known as Kerala Plum Cake) is tradition. Now that we’re a gluten-free household, I wanted to make sure that Roby would still get to eat fruit cake....

Leftover Christmas ham recipe idea! Wouldn’t it be great to re-purpose leftover Christmas ham to make something to ring in the new year?? The answer is here – Hot Ham and Cheese Sliders!! If you’re wrinkling your nose wondering why is she so excited about a ham sandwich??! – here’s why: because this is not your usual boring ham sandwich. This is a ham sandwich dialled up to 10 by baking it smothered in a savoury seasoned onion butter until the cheese is oozy, the bread is crusty and it’s soaked up the butter sauce....

Malabar goat pepper fry is one of my favorite ways to prepare goat meat. This south Indian dish is a flavorful dry curry that you can make right in your instant pot! Yes, it’s true; you can make dry dishes in your instant pot. I have a couple of dry meat dishes already on the blog: chicken bhuna and Kerala beef fry. And to clarify, by dry meat, I don’t mean dry meat lol… 😂 I mean juicy meat that’s coated in a thick sauce rather than swimming in curry....

What does “Do Pyaza” mean? Do Pyaza means “two onions,” and so if you see these words in the name of a dish, then you can expect there to be plenty of onions in the recipe. This recipe calls for plenty of onions and it also calls for preparing the onions two different ways: caramelizing the onions and stir-frying them. What About Water?! This recipe calls for just TWO tablespoons of water....

Mix raw lamb with yogurt and spices and put it at the bottom of an instant pot. Add rice and water on top. Press a button and cook. That’s it. The result: tender pieces of lamb with perfectly cooked, separate grains of basmati rice. What is Lamb Biryani? There are so, so many different types of biryani out there. Every region, heck every household, makes its own version of this dish....

You will love this recipe for vegetarian biryani! It’s flavorful, aromatic, and loaded with veggies like carrots, bell pepper, potatoes, corn, and peas. You can make this a vegan recipe too, if you omit the ghee-coated cashews and raisins. So… I think it’s official. I have a biryani problem. I already have several different types of biryani on my blog, and you can expect more varieties to come soon. I have so many biryani recipe ideas floating around in my head....

Method: Thanks for the sharing the recipe. Prepared 3 times came out very well. Thanks Δ

It’s been a long time since I attended a wedding. I love the wedding meal served in banana leaf. The Tamil brahmin wedding has a traditional menu served at weddings. In fact, we have a traditional menu for all 3 days. It is still followed along with a lot of new additions to the menu. On the menu along with the traditional paruppu usili, aviyal, Urulai kara curry, this kathirikai curry....

There’s a reason this fruit is named bitter melon. When I was a kid, I thought I was being punished when my parents asked me to eat karela. As an adult, I find its bitterness intriguing, so unpalatable that with every bite, I seriously question my taste for enjoying something so ridiculously bitter. I wonder if other bitter melon fans feel the same way. Maybe we’ve learned to like it because of its supposed health benefits?...

The entire house was filled with lights, we all wearing pattu pavadai, amma making appam wearing the traditional 9 yards saree, and wearing all the traditional jewelry, this appam reminded me of all the special moments. Being a nurse, by profession, she can’t wear bright and big nose rings daily, so she wears them only during the festival. And she looks very beautiful in that traditional costume and the jewellery....

METHOD: Wash the rice and soak it in water for 20 minutes. In a heavy bottomed deep pan, add ghee (reserve 1-2 tsp for roasting the nuts)and add the whole spices (mace,cloves and cardamom) and add sugar. Add in the soaked rice to this (keeping the water aside). Saute well, without changing the colour. Soak the saffron in a tblsp of warm milk. Add the water and milk to the rice....

This is Kofta curry. Have you met before? If not, trust me – this is going to be love at first bite! After all, what’s not to love about saucy spiced meatballs? Paired with some basmati rice and oh my goodness – it’s a love marriage y’all. This Indian meatball curry is savory, slightly spicy, and full of flavor. You can use any ground meat to make this – I personally prefer beef or lamb when making kofta curry....

Lamb Chops I was going to start off today’s recipe by saying that lamb is the national meat of Australia. But then I stopped short, remembering how proud we are of our beef, and the seafood we catch in our pristine oceans, and how far we’ve come to make ethical and sustainably farmed chickens more accessible to everyday Aussies….. So let me try again. We Aussies love our lamb. And we really love a good lamb chop....

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! Curious about my cookbook?...

The marinade for this recipe is adapted from a Bobby Flay recipe. I’m a huge fan of Bobby Flay. I still stand by a comment I made previously that he should seriously consider wearing sunnies when he cooks outdoors because I swear, he is permanently squinting in his Barbecue Addiction TV series! Bobby Flay’s food is totally up my alley. He’s into strong flavours, herbs and spices, cooking food from all over the world, and while he does do Western takes on ethnic recipes, he always stays on the right side of “the line”....

While the rest of the word is obsessed with “50 Shades of Grey”, I am obsessed with the Jon Favreau movie “Chef”. Have you seen it? If you are a foodie, it is a must-see! There are classic moments in the movie that only “foodies” will appreciate. Like when one of the actors is swaying away to the beat of Latin music while he rubs marinade into the pork (seriously, cooking has never been so sexy!...

Serve this all-time favourite warm with a scoop of vanilla ice cream for the perfect homemade dessert! My perfect Apple Pie Of all the sweet pies out there, Apple Pie might just be the most iconic of them all. In America, it’s practically its own religion and talk about what exactly makes the perfect Apple Pie can get as prickly as politics. Well, let me weigh in and tell you about my idea of the perfect Apple Pie....

Nani’s Famous Tomato Chutney This is my nani’s famous tomato chutney – a sweet and spicy chutney that her kids would eat like ketchup or jam. They’d put it on roti, eat it with sabzi, slather it on toast, and stir it into their Maggi noodles. She and my nana (my maternal grandparents), lived in Lucknow and would make this chutney together – it was nearly a half-day process. They’d boil tomatoes, cool them down, peel them, chop them, then cook them again, strain the seeds out, add the spices in… gosh, I’m tired just writing it all out....

My sister was insisting me to post this Nungu sarbath recipe for a long time. Somehow i don’t get nungu in nearby Indian shops. Last weekend i went to Little India and happened to see this in a shop. More than me my sister is so happy that i am posting this nungu sarbath recipe in Jeyashris kitchen. Nanari syrup is the one we get in most of the South Indian grocery shops, the syrup made using the sarasapilla root....