Plus, there’s a load of veggies mixed through so this One Pot Chinese Chicken and Rice is a complete meal! CHINESE CHICKEN AND RICE – A ONE POT WONDER! Hands up everyone who would make fried rice more often but you never seem to have day old cooked rice when the craving hits? If you’ve got your hand raised high – then this one is for YOU!! The rice in this recipe tastes like fried rice but it’s made from scratch using uncooked rice....

Rice flour |idiyappam flour 1/2 cup Water 1 cup + 1 cup Coconut milk 1/2 cup Sugar 1/4 cup Milk 1/4 cup Cardamom powder a pinch Ghee few drops Method: Cover this dough with a clean damp cloth. Before making the kozhukattai, make the dough into small round balls as we do for the ammini kozhukattai. In a pan add 1 cup water and 1/2 cup of thin coconut milk (second milk) When it about to boil, add the rolled balls to this and keep the flame to low....

Straightforward to make, a beautiful cake for afternoon tea or to finish off a Persian or Middle Eastern themed meal – try these slow cooked Persian Lamb Shanks and Crispy Saffron Rice! Welcome to the 3rd and final instalment of PERSIAN WEEK! A week in which I’m sharing 4 recipes so you can make your very own Persian feast at home!! Here’s what’s on the menu for your Persian Feast:...

I’m sharing this today in defiance of winter. Yesterday it was 26C/79F and I spent my lunch hour at the beach. Seriously. We’re 6 days away from winter! It is actually warmer here in Sydney than it was in LA – where it’s 6 days away from summer. And so while I’m usually bundled up in my ugg boots and wooly scarves making lasagna, I’m still in thongs and shorts, grilling outdoors....

Pistachio Pear Tart My simple mind classifies pies as “cosy” while tarts as “a bit show off”. Tarts are just that much more elegant in my mind, with finer pastry and being neatly sliceable, they present more beautifully. Think of the glossy sweet creations gracing the shelves of your favourite high street patisserie! Well, this pear tart might be a bit more on the rustic side compared to your average high street shop (that said, I’ve got a posher, but very easy one coming up soon for you!...

Millet cucumber lassi Vazhaithandu mor In a saucepan add the ragi flour. Add 1/4 cup of water and mix it nicely without any lumps. I used sprouted Ragi flour which i got from India. Add 3/4 cup water to this and mix well, Cook this ragi mixture in low flame till it gets a porridge consistency. Ensure not to burnt it as it tends to get burnt soon. So stir continuously....

METHOD: Powder the rava and pottukadalai in a mixer. You can even powder the pottukadalai alone finely. My rava was bit coarse i felt and so i powdered it too. Dry roast the coconut and sesame seeds separately till golden brown. Add butter , salt and the roasted coconut, sesame seeds and the ground rava and pottukadalai. Knead the dough into a soft pliable dough. This will take very less water 1 to 2 tblsp....

Raw mango pachadi In a pressure cooker put these mango slices and cook for 2 whistles. Do not add any water to the mangoes while cooking. The Mangoes will be soft yet will not be mushy. Keep this aside. Melt the jaggery in a pan by adding 1/2 cup of water to it. Let the jaggery melts. Filter it and allow it to boil for 5 mins. Transfer it back to the pan....

Ridge gourd | peerkangai 2 and 1/2 cups (chopped into cubes) Toor dal 1/2 cup Garlic 5 cloves Shallots | small onion 4 Green chili 2 Mustard seeds 1/4 tsp Oil | ghee 2 tsp Curry leaves few Salt as needed Lemon juice 1 tsp Turmeric powder 1/2 tsp Asafoetida 2 pinches Peel the ridge gourd and chop them into cubes. Wash the toor dal and cook this with enough water, a pinch of turmeric powder, garlic and onions, in a pressure cooker till 4-5 whistles....

Sago | javarisi|sabudana 1/2 cup Sugar 2 tblsp Ghee 2 tbslp Cardamom powder a pinch Cashew nuts 5 (optional) In a pan dry roast the sago till it change into a slight brown colour. Do not roast till brown . When it is cool, grind this in a mixie into a fine powder. Transfer it to a bowl. In the same mixie, add sugar and the cardamom powder and pulse it twice or till it becomes fine powder....

Chia seeds have a lot of amazing health benefits. I have been including Chia seeds in my diet for the past few years. They are very rich in fiber and help in weight loss too. I have posted Mango chia seed pudding in Jeyashris kitchen. I wanted to try out the savoury version of Chia seed pudding for a long time. Sometimes in the morning, I don’t feel like eating something sweet, especially in the summer season....

“OMG! That Lentil Salad!”, my friend exclaimed as we stood shivering in the cold, fully covered head to toe in waterproof gear, throwing toys into the water for our dogs. Prancing out of the way of the spray of ice cold water when they shook right next to us (where else would they do it?), yelling at them if they dared to leap up and touch us. I realise it’s completely ironic to be talking about a lentil salad when I’m describing a freezing cold winter day at the dog beach, but I think that’s a testament as to how good this salad is – that my friend got so excited about it even though we’re in the height of winter and it should be all about soups and stews....

“These cookies are made with just butter, sugar and flour. The holy trinity of baking!” These insanely addictive morsels are based on a South American treat called Alfajores which are shortbread cookies spread with Dulce De Leche (caramel) and sandwiched together. The shortbread used in Alfajores is not difficult but …..well, honestly? When I started to prepare to make the biscuits, I simply couldn’t muster the energy to do the full blown “real deal” shortbread for the Alfajores which required pulling out my Kitchen Aid, 20 minutes prep rather than 10 minutes, and 6 more ingredients....

(Yes, I am 100 percent trying to make my stew sound mysterious. is it working?) So what are my secrets to making a thick flourless stew? First, let me ask you this… why the heck would stew need flour in it? You guys. The secret to thickening up stew… is already IN the stew. Confused? Let me explain: IT’S THE POTATOES. The potatoes in the stew will thicken your stew just as well, if not better than flour....

I have been thinking to try that South Indian dal, Paruppu kadaiyal for a long time. This goes well with the poori and chapati they serve in the Thali meals. Also, i have tasted similar ones in my friend’s houses, where they simply give the tadka. Onions are not added to that. I wanted to make a restaurant-style paruppu kadaiyal. It turned out well and we had with urulai kara curry....

Welcome to Day 9 of the inaugural Holiday Salad Marathon, where I’m sharing 30 salads in a row through to Christmas Eve – just for something different to the usual sugar-loaded baking countdowns!! And I actually have to share this one today, otherwise I’ll have to change the name to “Summer Salad” (today’s the last day of spring)! Spring Salad This is a wonderful, vibrantly green salad that makes the most of vegetables that are in season during spring, when they’re at their cheapest and best....

Sprouted green moong dal sandwich recipe, a simple and healthy sandwich recipe made with green gram sprouts. We all are big fans of sandwiches and I make them every week for breakfast. I usually make sprouts very often and use them for salads. A few days back I thought I will make the sandwich filling using sprouts. I added boiled potato also to get more volume. You can skip it and add more sprouts....

Sukku | Dry ginger* a small piece Jaggery 3 tblsp *If using dry ginger powder use 2 tblsp of dry ginger powder. If using sukku powder just pulse the sukku podi and jaggery in a mixer. If using a piece of sukku just pulse it in mixer . Add the jaggery to this and pulse it once. Sukku vellam is done. You can either make it into small balls or keep it as such too....

This pork chop curry is sweet, tangy and a little spicy. It’s so full of flavor! It truly is a unique way to enjoy pork chops. If you like pork chops and Indian cuisine, you will love this recipe – it really is crazy delicious. TWO SECRET INGREDIENTS! There are two “secret ingredients” to making these pork chops fabulous. The first is my homemade meat masala, which is made with cardamom, cloves, cinnamon, fennel seeds, and black peppercorn....

Mint adds a fresh flavor to this dish, and we all know mint and lamb just go well together. Don’t skip it when making this meatloaf. I use organic tomato paste in this recipe to add a strong tomato flavor to the meatloaf and also to give it a pretty red tandoori color. I also use the paste to make an easy and tasty spiced ketchup topping. Meatloaf is comfort food, It’s a filling, hearty and meaty meal....