This recipe for raw juice is so healthy and delicious. As you can tell from this drink’s hot pink color, it features one of my favorite vegetables: the beet. Love ‘em or hate ‘em, there’s one thing about beets that’s undeniable, they’re good for us. Beet juice has been shown to lower blood pressure and improve cardiovascular health (source). Another study found that beet juice can can improve blood flow to the brain and potentially stave off dementia (source)....

Navratan Korma: A Royal Dish Navratan Korma is a rich, creamy, and flavorful dish that literally translates to nine-gem curry. The “gems” are the fruits, vegetables, and nuts that make up the curry. Vegetable korma was created in imperial kitchens and served to kings, queens, and other royals during the Mughal era in India. If you’ve never had Mughlai cuisine, you’re in for a treat. Mughlai dishes are always over-the-top and incredibly delicious....

Congratulations. You just scrolled through 1.6 metres / 5.2 feet of melt-in-your-mouth crispy, light meringue, topped with whipped cream and piles of seasonal fruit, and didn’t break your screen reaching in to grab some! Want to know how it’s made? Simple. Here’s the secret of the Never Ending Meringue: 4 tart shells – 2 ends and 2 middle pieces – baked on 2 trays. Then just glue them together with a dab of cream....

We make different varieties of chutneys for Idli | dosa. A few weeks back I saw very nice small onions in the Indian market and bought a good quantity. Also, two of my friends also got me small onions | shallots too. Apart from the peeling part, I love the addition of small onions into my cooking. Of course, as everyone says, peeling is not a big task, it’s just time-consuming....

I rarely make uttapams at home as kids prefer crispy dosas, but we both like uttapams, especially with the addition of onions in that. Whenever we go to Murugan idli Kadai ( A restaurant originally from Madurai famous for idlis) we order these small onion uttapams. I wanted to try this at home for a long time. Whenever I have dosa batter in hand I run out of shallots and vice versa....

Pad Thai recipe Pad Thai is one of the world’s most beloved noodle dishes. Along with Thai Green Curry and Red Curry, this is the dish by which every Thai restaurant is measured. In fact, I was trying to find the “best” Thai restaurant in my area just last week and it brought me much amusement that Pad Thai was the baseline of a favourable or unfavourable rating for almost every review!...

Bhatura recipe Methi poori recipe Palak | spinach leaves 2 cups (loosely packed) Whole wheat flour 1 and 1/2 cups Ajwain| Omam 1/4 tsp Green chili 2 Ginger a small piece Salt as needed Sooji | rava 1 tsp Sugar 1/4 tsp Oil for deep frying Method: Wash the palak leaves and keep it in a wide bowl. Sprinkle sugar on that. Sugar retains the green colour of the poori. Add hot water to this and let this immerse in hot water for a minute....

Thai cuisine is complex in flavor, but simple in preparation. Before my Paleo days, Rob and I would eat out at Thai restaurants all the time, but the fact is that many restaurants use vegetable oils, gluten (soy sauce) and msg. If you want to know exactly what’s in your food, it’s always best to make it yourself. Before I share a list of some tasty Paleo Thai Food Recipes with you – here’s a list of some paleo staples that you should have in your pantry....

Pearl Couscous Salad The immature child within wants to call this a Giant Couscous Salad. But the proper name is Pearl Couscous Salad, so I went with sensible. But now I’m kind of regretting it! Pearl couscous is the big brother of the more common tiny couscous that I use as a side dish for Moroccan and African dishes like tagine. Commonly mistaken as a grain, couscous is actually a type of pasta, and is ideal used in salads like in this recipe, or as a side like in this Syrian chicken....

*** This recipe is part of a Christmas Special where I show you how to make 3 mains and 4 side dishes that take 1.5 hrs to prepare and can be largely made ahead. So this Christmas, you can spend less time in the kitchen and more time with your family! 🙂 *** Stuffing is not huge in Australia. We know what it is, but it isn’t at the forefront of our minds....

I can’t believe that we are halfway through August. Does time fly by even faster when you have a baby? Because it sure feels like it. Tony is TEN months old. My first summer with my first baby is almost over, and I’m not ready for that to happen. The day Tony turned 10 months old, I told my husband, Roby, that it was an extra special day because it was Tony’s first time ever being double digits....

We South Indians make different varieties of chutney to pair with Idli | dosa. This chutney recipe I recently learned from my friend. I have posted 2 varieties of Mint chutney in Jeyashris kitchen. We make chutneys with coconut or sometimes without coconut too. With lots of fresh mint leaves in hand during this winter season, I wanted to give it a try. The chutney tasted so yum and we relished it with dosa....

Those who are following me on Instagram knew that I am on a Gluten-free and Low card diet. I am experimenting many new recipes when I get time. Few weeks back while I was cleaning my freezer, I saw a cup of Ragi flour left in the packet. I got that Ragi flour packet from India, so want to use it up soon before the expire date. If you are in Chennai, use the SVS brand Sprouted Ragi flour, which is available in Nuts n spices and Ambica appalam....

Mor koozh | mor kali is one of my most favorite childhood tiffin. Amma always makes it with rice flour or wheat flour. This mor kali is a very popular and common dish in Tamil Brahmin family. I wanted to make this with Ragi flour for a long time. A few weeks back, I tried this at home and it tasted very nice. Since Ragi is healthy, I thought I will share this recipe as well....

Rava | 1 cup Water 3 cups Oil 2 tblsp Ghee 1-2 tsp Mustard seeds 1/4 tsp Green chilli 2 Channa dal 1/4 tsp Urad dal 1/4 tsp Salt to taste Onion 1 Tomato 1 Carrot 1/2 Green Peas few Turmeric powder 1/4 tsp Curry leaves few Cashew nuts few (optional) Dry roast the rava in a low flame . Do not over do and change the color. Keep it aside....

Souvla restaurant in San Francisco has a cult following. Regularly hailed as one of the “best places to eat in San Francisco”, my friend Kelly from A Side of Sweet took me there when I was in San Fran just over a week ago. Kelly is a San Fran based blogger who also happens to be an ER doctor. “How the heck do you manage to blog and work 20 hours shifts several times a week?...

And it’s time to choose the next FREE eCookbook!!! Sausage Pasta It’s the last Monday of August which means another Monday Meatball Mania* here! I hadn’t planned for this Sausage Pasta to be my meatball recipe for this month….but when I noticed that chopped up sausages end up looking just like mini meatballs, I couldn’t resist. 😉 I mean, what a way to make “meatballs”, right? Just chop up sausages!...

Method : Δ

What is Kerala Shrimp Roast? If you know someone who is Keralite, I’d bet that this shrimp roast, is their favorite seafood dish. And if you know anything about Kerala’s Cuisine and the role that seafood plays, then you know how big of a deal this is. This shrimp roast is exceptionally delicious. Now, if you’ve never had Kerala shrimp roast, then be prepared because your tastebuds are in for a ride....

Bonus: Super healthy, at just 240 calories a serving. Roasted tomato soup Tomato soups made with fresh tomatoes always confused me because recipes encourage you to make it with ripe, sweet, summer tomatoes. But in the height of summer, hot soup is the last thing I want! So, I don’t make tomato soup when tomatoes are in their summer prime. Instead, I make it in the shoulder season when it’s cooler, which means tomatoes are not at their utmost peak....