Raw Rice 1/2 cup Full Cream Milk 2 cups Water 1 cup Sugar candy | Kalkandu 1/4 Cup Cashew nuts Few Ghee 2 tsp Cardamom powder A pinch(Optional) Method: Wash the rice and add 2 cups of milk and 1 cup of water. Pressure cook this in a big vessel so as to avoid the milk flowing out from the vessel. I used a vessel in which i can cook 3 cups of rice....

I have posted many recipes for Karthigai deepam festival. Traditionally pori urundai, appam, milagu adai is made for Karthigai deepam. Vella adai is made with rice, toor dal, channa dal and jaggery as the main ingredients. You can soak in more quantity for both milagu adai and vella adai and in the last divide the batter and add jaggery to vella adai and pepper to the milagu adai. These adais turned out so well and the sweet was just perfect for the taste buds....

For the outer covering Rice flour | Idiyappam Flour 1/2 cup Water as needed (approx. 3/4 cup) Sesame oil 1 tsp For the filling Khoya | mawa 3 tblsp Sugar 4 tsp Dry coconut(koparai) 1 tblsp ( can use fresh too) Saffron 3-4 strands Pistachios 6 Cardamom powder 2 pinches Boil water in a pan and add the oil to this. If using home made flour add salt to the oil....

Lemon Rasam recipe is a simple rasam recipe. Amma makes this once a week. I never used to eat during my childhood days. Slowly nowadays I started liking this. Both my kids don’t prefer this much initially but nowadays slowly started having lemon rasam.Check out my Ginger lemon rasam, Onion rasam, Chettinad cauliflower rasam. In a vessel, add 1 and ½ cups of water. Grind the tomatoes and add the puree....

Or just do as I do and eat a whole bowl of this for lunch! I’m sharing this recipe today as a classic side dish for Duck Confit which I also published today as part of French Bistro Week! Together they form four recipes to put together your very own three-course French dinner party at home, with a Warm Goat’s Cheese Salad as the starter and Duck Confit as the main (so much easier than you think!...

Mango, the king of fruits is my favorite, I have shared a wide collection of mango recipes in Jeyashris kitchen. A milkshake is usually made using milk, sugar, or any fruit you choose, and ice cream is added while blending or serving. It is a high-calorie drink. I have not used sugar or any artificial sweetener in this mango dry fruit milkshake. We are adding nuts seeds and dates in this recipe....

Poha fried rice Batata poha Mango dhokla Δ

For the Pizza Dough For the pizza dough (for 4 thin pizza base) Bread flour | All purpose flour 2 cups Active Dry Yeast 1 tsp Warm water 3/4 cup to 1 cup Salt 3/4 tsp Sugar 1/2 tsp Olive oil 1 tsp For the pizza topping (for 1 pizza) Pizza sauce or Pasta sauce 1-2 tblsp Cherry tomatoes 5-6 Salt a pinch Mozarella cheese 1/3 cup Olive oil 1 tsp Red chili flakes few (optional) Basil leaves few Method:...

Also check out our collection of Murukku recipes with tips and tricks to make perfect murukku. Δ

Pav bun 2 Onion 2 Tomato 2 Capsicum 2 tblsp Coriander leaves few Red chili powder 1 tsp Pav bhaji masala 1 tsp Salt as needed Lemon juice 1/2 tsp Butter 2 tblsp + 2 tsp for the bun Video of how to make masala pav Chop the onion, tomato and capsicum finely. In a dosa tawa or a pan add the butter and add the chopped onions. Cook till they turns translucent....

This week’s lunch menu has Stay tuned for more interesting recipes coming up next in Jeyashri’s kitchen Δ

It’s the tongue twister of my dreams. Pun intended. You know, because the tongue twister is about food… and I’m talking about tongues… which you use to taste food? Jokes aren’t as funny when you have to explain them… Not only is the title of this recipe a tongue twister (hehehe: pun), but it’s also a pretty good alliteration (4 m’s! mmmm… double pun!): mushroom mattar methi malai. Why did I name this dish mushroom mattar methi malai?...

I’m apologising for sharing these for a number of reasons. I’m sorry to all those trying to be healthy. (Me, me!) I’m sorry to everyone trying to cut down of their carb intake. (Me, me!) I’m sorry to everyone who makes these once and are harassed to make them again and again….. I actually wasn’t sure if I would ever share this. I had quite an astonishing number of messages here and on Facebook asking if the No Knead Dinner Rolls could be used to make cinnamon rolls....

Noodle Salad – Lunch Idea for Work! This noodle salad is the sort of thing I used to take into work for lunch back in my corporate days. I was never a sandwich gal. I mean, let’s face it. Sitting in an air conditioned cubicle in front of a computer all day isn’t exactly stimulating. Most days, lunch was the most exciting part of my day. Hence – skip the sambos....

M and M cookies Puppy face cookies Thumb print cookies Method : Δ

Basmati rice 1 cup Palak leaves 1 cup (15-17 leaves) Mint leaves a handful Garlic 4 cloves Biryani masala* 1 tsp Oil 2 tblsp Ghee 1 tblsp Cashew nuts few (optional) Red chili powder 1 tsp Salt as needed Sugar 1/2 tsp Onion 2 Tomato 1 Coriander leaves few to garnish *I used store bought biryani masala. Soak the basmati rice in 1 cup of water for 15 minutes. Blanch the palak by dipping it in hot water for a minute....

Before I tell you about this thick, rich, creamy and delicous paleo egg nog, I first have to wish my darling husband, Roby, a very happy birthday! He turns 28 today 🙂 We’re definitely going to celebrate with some boozy egg nog tonight! This paleo egg nog is like drinking custard out of a cup; it’s so good. If you drink liquor, add a bit of rum for a bit of fun (see what I did there?...

Pallipayalam is a small town in Erode district of Tamilnadu. The original recipe is a non-vegetarian recipe. I have heard about this recipe a lot on many cooking channels and TV shows. The dish is known for its simplicity and taste. Recently during my India trip, I tasted a vegetarian version of this using Paneer. We went to the restaurant with friends and one of our friends recommended trying out this recipe in that restaurant....

. Add oil to the pan and add the paneer cubes. Saute till it becomes slightly golden brown. Cut the capsicum into big cubes and saute this along with the paneer, in the last, for 2 minutes. Keep this aside. Allow this to completely cool. Grind this into a fine paste. Add this ground paste to the pan and add 1 cup of water. Cook for 2 minutes. Add the butter to this....

Soak the paneer cubes in hot water for 10 minutes. After 10 minutes drain the water and scramble the paneer.( I used the mixie to do this) Alternatively you can keep the paneer cubes in room temperature for 15 minutes and pulse it in a mixie. If using fresh paneer, scramble with hands and go ahead in making the paneer masala dosa. Chop the onions and capsicum finely. In a pan, add the oil and throw in the mustard seeds, curry leaves and add the onions....