Plus my little trick to make extra buttery mushrooms using LESS butter! Mushroom Pasta Anyone who has sautéed mushrooms will know that the minute mushrooms hit the skillet, the bottom layer of mushrooms soaks up the oil, leaving the top layer dry. So I used to think that the best way to sauté mushrooms was with loads and loads of butter or olive oil. As you sauté the mushrooms, they start to leech water, creating moisture....

Soak the basmathi rice in 1 and 1/2 cups of water for 5 minutes. After 5 minutes drain the water (keep the water aside) and in a pressure cooker add butter and add the cardamom and add in the drained rice. Saute for few minutes till all the moisture in the rice leaves out. Add the water. Add salt and few drops of lemon juice ( lemon juice is added to retain the white color of the rice and it wont give any sour taste to the rice) ....

Navaratri combo 1 MaladooButter murukkuChickpeas Sundal Navaratri Combo 2 Coconut cashew burfiRibbon pakodaPeanut Sundal Navaratri Combo 3 Nei urundaiThenkuzhalPattani Sundal Navaratri Combo 4 Dry fruits ladooRava murukkuKadalai paruppu sundal Navaratri Combo 5 Ragi Rava ladooBesan murukkuPaasi paruppu Sundal Navaratri Combo 6 Atta ladooPeanut murukkuChaat Sundal Navaratri Combo 7 Ellu urundaiCoconut ribbon pakodaFruit Sundal Navaratri Combo 8 Besan ladooRAgi butter murukkuPacha payaru sweet sundal Navaratri Combo 9 Rava ladooKara ThenkuzhalNavadhanya sundal...

After a long time, I wanted to bake something and I have a big box of Nutella lying in my kitchen which my friend gave to me while shifting her house. I wanted to utilize this in one shot and I was searching for eggless cupcakes with Nutella. Finally, I got an Eggless Nutella Brownies recipe. They turned out so yummy and the kids loved it. I have also posted an eggless yogurt brownies recipe in Jeyashris kitchen....

Ven pongal is a popular South Indian breakfast recipe made using rice and yellow moong dal as key ingredients. I have posted many version of ven pongal, Samba godhumai rava pongal, Rava pongal and Millet Ven pongal. Though I am not a big fan of Oats, I have a cup of Oats lying in my pantry for a long time. I was thinking as what to cook using the oats, then flashed this idea of making Oats Ven pongal....

Egg recipes are a favourite around here because I always have some on hand! Try omelettes the Chinese way with Egg Foo Young, healthy grab-n-go Egg Muffins, a big Frittata to share or everybody’s favourite Quiche Lorraine. Who says omelettes are just for breakfast? No no no!!! Omelettes are terrific for any time of the day. And it’s a master recipe that everyone should know! How to make an omelette It’s this simple:...

Wowzer! When I sent out the email asking readers what type of recipes you wanted in the next free cookbook, never did I expect the avalanche of responses I got! I’m so humbled that you took the time to respond and for your lovely comments. I want to take this opportunity to thank you for reading. It is people like you that make me love blogging and sharing the food I love....

Are you a chocolate lover? Or does vanilla float your boat? I’m guessing vanilla since you’re reading this… I’m usually a chocolate gal myself, but I feel like certain occasions call for vanilla. Like… Easter or Mother’s Day or the Fourth of July. I have no idea why, but I feel like those are vanilla cake occasions. Halloween, Thanksgiving, and Christmas are more chocolatey occasions in my mind. And Birthdays are a toss-up (I prefer chocolate, hubby prefers vanilla)....

Find the recipe on page 129 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!...

Paruppu urundai kuzhambu is nothing but steamed dal dumplings are cooked in tamarind gravy. Unlike Sambar, we are not adding cooked dal to the gravy. Steamed dal dumplings are added to a vatha kuzhambu style gravy. Paruppu Urundai Kuzhambu, my mom makes during our childhood days, but I never used to eat it. But slowly I started loving it after I got married. The main tip I got from my mom for making urundai kuzhambu is, we should not add water while grinding the dal mixture....

Pongal festival is the harvest festival of Tamilnadu. It is celebrated widely by offering sakkarai pongal and other fresh produce to Sun God. It is also celebrated as Makara Sankaranti in other parts of India. Usually people make pongal in mud pots or brass pots and cook them outside the house or later after cooking they do the prayer on the open terrace as it is an offering to the sun god....

Bonus: It’s the ultimate make ahead potato side dish! And next time, try Brie Dauphinoise… Potatoes au Gratin Potatoes au Gratin? Or Scalloped Potatoes? If you’re wondering what the difference is between Scalloped Potatoes and Au Gratin Potatoes, scalloped potatoes are made with a flour-butter-milk roux, whereas Potatoes au Gratin are made with 100% indulgence: cream, butter and cheese. So I ask you again: Potatoes au Gratin? Or Scalloped Potatoes?...

Pumpkin cake This is a pumpkin cake recipe for people who want: an easy, foolproof recipe (just wait until you see how simple it is!); a cake with excellent pumpkinness* that’s not overwhelmed by the use of excessive store-bought spice mixes; a crumb that’s springy, soft and moist, rather than tight/dense or airy/delicate (like angel cake); a big cake to feed lots of people without the deft required to cut tall layer cakes into 16 tiny slivers; and a cake with excellent frosting-to-cake ratio....

We all know about the popular Ragda patties, where aloo tikki is served with a white peas gravy. I have posted this Ragda patties recipe in Jeyashris kitchen. This Ragda chaat is a protein-rich and healthy chaat recipe. A few weeks back when we had guests at home, I made this Ragda chaat as one of the starters. It was a super hit among the guests. From that time itself, I wanted to share this recipe with you all....

Sooji | Rava 1/4 cup Rice flour 1/4 cup Maida | All purpose flour 1 tbslp Onion 1 Green chili 1 Mustard seeds 1/8 tsp Jeera 1/8 tsp Whole pepper corns 4 Curry leaves few Salt as needed Oil 1 tsp + oil to make for dosa In a wide bowl add the rice flour, sooji and maida. No need to roast the rava. In a pan add 1 tsp of oil and throw in the mustard seeds, Add the finely chopped green chili, onions,whole pepper corns and curry leaves to this and cook till the onion turns pink....

Particularly great served alongside Middle Eastern dishes, such as Chicken or Lamb Shawarma! Roasted Broccolini This broccolini recipe comes to your courtesy of Yotam Ottolenghi – except I found I needed to adjust the salt way down and adjust the sauce quantities to make it drizzle-able (is that a word??). As I’ve said before – in fact, very recently, when I shared how I roast carrots to make them golden – roasting is the best way to add flavour to vegetables....

Rose essence 1/4 cup Milk 1 and 1/2 cup Falooda sev little Sabja seeds 3 tsp Vanilla Ice cream 1 scoop (optional) Sugar to taste (optional) Soak the sabja seeds in water for 15 mins. It would have doubled the quantity . Cook the falooda sev in water for 5 minutes and drain the water and wash it in a colander. In a vessel add milk and add the rose essence....

With fresh herbs like rosemary, thyme and sage, you know these savory herb breakfast patties are going to be delicious. These simple three herb beef patties are also perfect for lunch or dinner. If the weather’s nice outside, throw them on the grill. The recipe for this easy dish comes to you from The Autoimmune Paleo Cookbook, written by Mickey Trescott. If you’re not familiar with Autoimmune Paleo (AIP), it’s basically a stricter version of the Paleo diet....

Kal dosai Crispy dosai Ragi dosa Raw rice or idli rice 1 cup Poha |aval |rice flakes 1/2 cup Thick Buttermilk 1 cup Salt as needed Wash the rice and poha nicely. Soak the rice in water and the poha in buttermilk . Soak this for 6 hours or overnight too. Drain the water and grind the rice into a fine paste. Add little water while grinding. The poha must have absorbed all the buttermilk and will be soft....

This Spinach and Artichoke Dip recipe is beautiful served warm or at room temperature. Spinach Artichoke Dip I do like artichokes. Alot. But a good friend of mine is abnormally obsessed with them. I’ve never seen anyone get so excited when artichokes make it to the antipasto platter. So. To my dear friend who is abnormally obsessed with artichokes – this Spinach Artichoke Dip is dedicated to her! What goes in Spinach Artichoke Dip As one would expect, the two stars in this dip are artichoke and spinach....