Nei appam is one of the traditional dish made in our homes for Gokulashtami, aavani avittam, Ganesh chaturthi, karthigai deepam and also for navaratri neivedyam. We usually make it with wheat flour or soak rice and ferment it for few hours. Nei appams | unniappams are very popular in Kerala cuisine. I have posted many versions of nei appam in Jeyashris kitchen. Always I get requests from readers to post simple and easy recipes during the festival season....

What is Dal Makhani? This popular Punjabi dal is so easy to make in an instant pot! Dal makhani is a rich and creamy dal recipe that calls for a combination of lentils: whole lentils that maintain their texture and split lentils that melt together to create a creamy dal. Stir some ghee into the dal before serving to give it a rich buttery flavor, and you’ve got the perfect bowl of lentil soup....

I make this hearty habanero chili all the time for my husband, Roby, who prefers his food at a level 7-9 on the spicy food tolerance level scale. Oh and um, just so you know – I’m totally making up this “spicy food tolerance level scale” thing. (If you want to talk about legit numbers – a habanero ranges anywhere from 100k-580k units on the scoville scale. But who really knows what the heck that means?...

Find the recipe on page 184 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!...

Ladies finger | Okra | vendakkai is a versatile vegetable, used in South Indian and North Indian cooking too. We make poriyal, thoran to pair with south Indian meal, also we add this in south Indian gravies too. Kadai bhindi is the one I learnt from Vah chef’s video many years back. I love his videos and they always gives us confidence to cook recipes with ease. This recipe is my family’s favorite and guests also loved it....

Bajra flour | kambu maavu 1/4 cup Water (for porridge) 1 and 1/4 cup Yogurt | curd 1/4 cup Oil 1/4 tsp Mustard seeds 1/4 tsp Green chili 1 Small onion | shallots 2 (sliced) Salt as needed Asafoetida a pinch In a wide pan add the kambu maavu and add little water and mix this well without any lumps. Add the remaining water and cook this in a low flame....

I planned to make a simple basic sundal but some time back, one of my friends shared a Karamadhu podi recipe(the Iyengar style curry powder) with me and also shared his mom’s recipe of the same. Though I got the recipe some time back, I didn’t try it out. Suddenly after soaking the karamani sundal the idea of using the karamadhu podi in the sundal. We both discussed a few other options of using the powder too....

This time I am going to share two ways of making keerai,(spinach/greens) one is a semi-gravy method and the other is a dry curry one. Last week when a bought 3 bunches of keerai from the Indian shop near my place, I wanted to cook all of them as it was so fresh.I bought the mullai keerai . (the one with the stem). For those in Singapore, we get Round spinach in fair price here, you can use that for this keerai masiyal....

Preparation Time : 10 mins Cooking Time : 25 mins Unsweetened Khoya|Mawa 1 and 1/2 cup Sugar 1/2 cup Ghee 2 tblsp Pistachios few (for garnishing) Bring the khoya to room temperature. I used the Nanak Brand Khoya . Take half of it and crumble it with your hand and measure 1 and 1/2 cup. Keep it aside. Pound the pistachios in a mortar and pestle coarsely. You can chop them into fine pieces too....

Visiting perumal temples in South India always reminds me of the puliyodarai they serve there as Prasadam. Puliyodarai | Tamarind rice is done in different ways in different places. Even at home also the recipe slightly varies from house to house. Even I have posted my mom’s style of making puliyodarai, kalyana puliyodarai, and Andhra style puliyogare. Apart from this, we have Puliyodarai podi in Jeyashris kitchen too. Puliyodarai | Tamarind rice is traditionally made for festivals like Kannu pongal and aadi perukku....

I grew up seeing my amma and grandmother making kozhakattais on a large scale for Varalakshmi nombu and Ganesh Chaturthi. We all love kozhukattais, both the sweet and savory versions were made. Appa loves sambar for ulundu poornam kozhakattai and a batch of ammini kozhukattais was also made. So unknowingly I have inherited the passion for making modakam | kozhakattai right from childhood. I still love making modakam but in my in-law’s house, we make only the sweet poornam kozhakattai, not the savory version....

With a pasta salad dressing made with a combination of mayonnaise and yoghurt, it’s still beautifully creamy with all the flavour and less guilt! For a healthier option, try this Macaroni pasta salad with a mayo-free Creamy Lemon Dressing or Ranch Dressing! Macaroni Pasta Salad It’s difficult to imagine a summer with Macaroni Salad. Like Coleslaw, it’s a summertime staple. The pasta salad you keep in your fridge for a quick side for meals and to put in your lunchbox....

Malai kofta is a very rich and popular gravy recipe. Usually, we order this when we go to restaurants. It is not difficult to make at home, but it is a little time-consuming and also high in calories. So once in a while when we go to restaurants we order malai koftas. I wanted to try this at home and blog about the recipe. Finally, I tried it and it turned out exceptionally well....

Toor dal 1/3 cup Tamarind a small lemon size Sambar powder 2 tsp Small round mango 1 Shallots 4 Tomato 1/2 Drumstick 1 Oil 2 tsp Mustard seeds 1/4 tsp Asafoetida a pinch Turmeric powder 1/4 tsp Salt as needed Curry leaves few Cook the toor dal with enough water and add a pinch of turmeric powder while cooking. Soak the tamarind in hot water for 5 minutes and extract the juice by adding 1 and 1/2 cup of water....

Adai recipe Milagu adai Millet adai Raw rice | sona masoori rice 1 cup Toor dal 1/4 cup Channa dal 1/4 cup Moong dal 1/4 cup Urad dal 2 tblsp Red chili 7-8 Maravalli kizhangu grated 2 cups* Fennel seeds or sombu 1 tsp (optional) Salt as needed Curry leaves few Oil to make adais Wash the maravalli kizhangu few times in running water. Take out the skin. Please refer the video above on how to remove the skin of cassava | maravalli kizhangu....

After 8 months, we started getting Methi leaves in Hong kong. I started making Thepla, pulao, dal using Methi leaves. I wanted to try a no onion no garlic rice using Methi leaves. Very long back I tasted a Methi Puliyodarai recipe in a friend’s house during Navaratri. She made that using Grand sweet Venthaya keerai thokku. So tried the same keeping that in mind. This is an easy Lunch box recipe too....

Actually, 2 of the 3 RecipeTin Family kids were very, very naughty – my brother and me. Definitely worse than the average teenager. 😂 So we always treat our mother extremely well on Mother’s Day. Paying penance for all those years we did things that would make you tut tut me, and you’d never look at me the same again. 😇 Sometimes, we spoil her with gifts. ALWAYS, we spoil her with good food!...

All you need is chicken, rice, tomato passata (or canned tomato) and a handful of pantry essentials to make this incredible flavour loaded, comfort-food-central meal. Oh wait – cheese. Of course you need cheese. This would not be “Enchilada” without cheese! I’ve been overloading on Mexican over the last couple of weeks, sharing my Mexican Shredded Beef and Freezer Friendly Beef Burritos. I feel a bit silly sharing yet another Mexican(-esque) recipe today, but I hadn’t actually planned to!...

Channa dal payasam Method : Δ

Lentil and Dairy-Free Dahi Vada?! If you’ve never had dahi vada before – it is traditionally a fried lentil dumpling – but my recipe is lentil-free. I wanted to create a lentil-free recipe for those who can’t tolerate legumes and/or for those following a paleo diet. Another big difference between the traditional version and mine is that I don’t fry the fritters. Rather than deep frying the dumplings, my recipe calls for baking them in an oven using a donut pan OR you can also use a donut maker if you have one....