Ground Turkey and Potatoes One-pot recipes (like this and this) are a regular thing here at my house. We usually have some type of protein in the fridge, potatoes in the pantry, and well, when it comes to fresh herbs – it sort of just depends. Cilantro basically lives here – a full-time resident. Mint is a regular, knows its way around the kitchen. Parsley typically has to request an invite....

Rasam is a very staple dish in South Indian cuisine. We make many varieties of rasam and I have posted a lot of rasam varieties in Jeyashris kitchen. Adding fruit | and fruit juice to rasam is an interesting one. Usually, we make lemon rasam or Pineapple rasam. I have tried Orange rasam recipe too. A few years back when I did a cookery demo in London, I made this rasam for the guests who came for the show....

4-ingredients. Warm chewy cookies. Melty chocolate chips. This, my friends, is what happens when Ashley Thomas finds a half-empty jar of tahini in her fridge. She makes herself a batch of tahini chocolate chip cookies and then speaks in the third person… So I’m like 89 percent sure that most people would choose to make hummus with their leftover tahini – and while that’s a great choice (especially if you make my artichoke hummus), I say: make dessert!...

Make some room y’all because this Thai coconut chicken curry is about to move in! It’s going to take a spot on your regular dinner menu and it’s never going to leave. Ever. Which is totally okay. Because you’re going to fall in love with it immediately. If you love Thai food (and really, who doesn’t?), then you’re going to love this chicken curry. It tastes kind of like a cross between red curry and panang curry....

Sieve the rice flour, urad dal flour (roast and grind urad dal), roasted gram(chutney dal/dalia/pottukadalai) in a sieve for even mixing. Soak the channa dal in water for 30 minutes. Drain the water and add to the flour. If making urad dal flour at home, dry roast the urad dhal and powder it finely. I used the urad dhal flour which i get here. Mix the rice flour, urad dhal flour and the roasted gram flour together....

Tokyo Station is so vast, it’s almost mini-city in itself! An amazing, sprawling underground maze packed with shops and restaurants as you’ve never seen before, it’s so big I guarantee you’ll get lost at some stage – we still do! Along with Tokyo Station, this guide covers the areas to the west and north-east of the station. This includes the Imperial Palace (home of the emperor), Marunouchi and Nihonbashi....

Background – COVID and the canned tomato shortage When the COVID Pandemic first hit the shores of Australia and Sydney went into lockdown in March 2020, grocery store shelves were cleared of long shelf life items with a rush of panic buying. Things like pasta, dried beans, rice and all manner of canned goods. While canned tomato was one such item that was always sold out, tomato paste was still widely available....

Dosai is a staple breakfast in South Indian cuisine. Usually, we soak and grind rice and urad and ferment it and make dosa. This is the traditional way of making dosai and I have posted the recipe for Crispy dosa recipe in Jeyashris kitchen too. Apart from the traditional dosa, we have many varieties of Instant dosa and no fermentation dosa too. I recently bought a pack of Toor dal, which is not cooking well, even after giving many whistles in a pressure cooker....

The World’s EASIEST Chicken and Broccoli Pasta Bake! This is comfort food for busy people, dedicated to all those back home in Australia and everyone else around the world suffering through a blustery cold winter! The method I use for this Ultra Lazy Healthy Chicken Pasta Bake certainly is unorthodox. Just plonk flour, uncooked pasta, raw chicken, vegetables, milk and chicken broth into the baking dish, give it a quick stir, then pop it into the oven....

INGREDIENTS: (SERVES 4-5) METHOD: Soak the goose berry sized tamarind in hot water and extract 4 cups of tamarind water. In a pan add oil and temper with mustard seeds , fenugreek seeds, toor dal ,red chillis and curry leaves. When the dal turn golden brown add the beet root and saute for few minutes. Now add tamarind water,sambar powder,turmeric powder,salt and asafoetida. allow this to boil till it reaches a thick gravy consistency....

Roast the rice flour and urad dal flour in a dry pan on low flame . Be careful not to change the colour. Roast for 1-2 mins. Sieve this flour and roast it again. Repeat this process twice. Be very careful not to over roast the flour by changing the colour. Keep it aside. To make Vella Seedai: Home made rice flour 1 cup Roasted urad dal flour 1 tblsp Jaggery 1/2 cup Butter 2 tblsp Sesame seeds 1 tsp Grated coconut 2 tblsp Elachi powder a pinch Oil for deep frying Ghee 1/2 tsp Video for vella seedai Method: To make Urad dal flour:...

(PS If you need carbs though – I get it – here’s the Noodle Soup version here and the Rice Soup version here!) The quickest Chinese vegetable soup Readers sometimes call me out on my recipe cook times and I’m the first to bashfully admit that I can be a little…err….optimistic, shall we say! 😇 Today’s, however, is truly a 15 minute recipe from start to finish – and that factors in 5 minutes for the broth to come to a simmer....

Vietnamese Rice sheets 6 Carrot 1 Cucumber 1 small Capsicum | bell pepper 1/2 Tofu a small portion Garlic 1 pod Soy sauce 2 drops Olive oil 2 drops Mint leaves or basil leaves few Rice noodles little Hot water to dip the rice sheets Salt as needed Pepper powder 2 pinches For the sauce Peanut butter 2-3 tblsp Red chili flakes few Honey 2-3 drops Soya sauce few drops Cut the carrots, cucumber and capsicum into thin strips....

Yellow dal | dal fry recipe – yellow dal is a staple dish in Indian homes. It is a simple and comforting dish that goes well with rice and roti too. I used moong dal in this recipe, you can replace it with toor dal too.Check out my Masoor dal tadka and dabba style dal tadka. In a Pressure Cooker put oil and add cumin seeds When it splutters, add the onions and tomatoes one by one....

I’m calling this “1 minute Shrimp Curry” because if you make this in an instant pot, you set the cook time to 1 minute. Now you should know that it takes a couple of minutes for the instant pot to reach pressure before it begins the 1-minute countdown. Still, this dish takes basically no time at all and is super duper simple to make. It’s a “dump and cook” type of recipe....

A round up of the very best Party Food recipes that I’ve shared over the years that are worthy of your New Years’ Eve Party!! Or browse the full Party Foods recipe collection at your leisure! I love this time of the year! Quality time with family and friends, and every gathering I attend inevitably involves food. A get together without food is….just a meeting, isn’t it? 😂 So I find myself regularly digging through my stash of party food recipes to find fast, easy, make ahead recipes to take to get togethers....

The best part is the crispy garlic crostini hidden under the fish that soaks up all that delicious sauce … Pesce all’ Acqua Pazza: Italian poached fish The literal translation of this Italian dish is “fish in crazy water”. Maybe because who would ever think that fish poached in a water-based sauce could be so delicious??! That’s crazy! 😉 While some have used the name as a licence to add all sorts of things to it, it’s actually supposed to be a simple dish based on three core ingredients: wine, tomato and herbs....

African chicken curry – Kuku Paka Kuku Paka is an African-Indian coconut chicken curry that’s popular with Indian communities in East African countries such as Kenya and Tanzania. Kuku means chicken in Swahili and Paka means delicious in Punjabi. Fun to say. Delicious to eat! This is a recipe that’s going to make curry lovers extremely happy because it tastes like a legit Indian curry but it’s much easier to make....

This payasam is a very common one in most of the Brahmin houses. We make this for most of the festivals. Especially after Varalakshmi nombu, we make this arisi thengai payasam using the coconut we kept in the kalasam. We use the kalasam rice also, not fully, for making this arisi thengai payasam. For Karthigai Deepam we make Pori urundai, Nei appam and along with this, my mom makes this Arisi thengai payasam too....

On the plate Ellu podiAviyal Vendakkai curryGarlic rasamPeanut urundai Check out the collection of Lunch menu combos. Stay tuned for more interesting recipes in the coming up week. Δ