Dosa is a staple South Indian breakfast. We make different varieties of dosa in our home. I have posted many varieties in Jeyashri’s kitchen as well and the popular ones being Ragi dosa, Rava dosa, Masala dosa, Mysore masala dosa.. While I was talking to my mom a few weeks back, she was telling me that my grandmother makes this Thengai dosa. This sounded like the Mangalorean Neer dosa recipe....

I came across this eggless tutti fruity cookies recipe from Sharmis passion. Being huge of tutti fruity I wanted to try out this recipe. The recipe is very simple and easy. It turned out so well and kids loved it too. Also check out Eggless chocolate cookies, Pinwheel cookies, M and M cookies Ongoing Event – CC-Chocolate Fest Deepa Hamaree Rasoi Aarthihttps://yummytummy-aarthi.blogspot.com/ https://treatntrick.blogspot.com Δ

Urad dal 1/4 cup Red chili 4 Tamarind a small piece Onion 1 Garlic 1 clove (optional) Mustard seeds 1/4 tsp Asafoetida 2 pinches Oil 3 tsp Salt as needed Curry leaves few In a pan add 2 tsp of oil and add the urad dal, red chili, and tamarind. Add the asafoetida along with this. Saute till golden brown. Keep it aside and roughly chop the onions and peel the skin of the garlic....

Banana Bread Carrot Cake Beat the fresh cream and sugar . I just put in the mixie and whipped once. Add the vanilla essence. Add the cream and sugar mixture to the flour mixture. Mix this evenly. If you feel the mixture is very thick add 1/4 cup of water or milk. I used the nestle cream and it was thick, so i added milk to make it slightly loose....

Bread slices 4 Green chutney 2 tblsp Butter a needed Carrot 1/4 cup (grated) Capsicum 1/4 cup Cabbage 1/2 cup Eggless Mayonnaise* 1 and 1/2 tblsp * I used store bought mayonnaise. You can use Cream cheese,honey mustard sauce or any cheese spread. Video of How to make Veg Mayonnaise Sandwich Method: Finely chop the cabbage and capsicum. In a bowl add the grated carrots,cabbage and capsicum. Add the mayonnaise to this and mix well....

If you’ve never tried zucchini noodles or zoodles before then oh my goodness you are in for a treat. Zoodles are totally reminiscent of spaghetti pasta noodles. Being able to twirl noodles around a fork… it’s everything to a person who has been deprived of actual pasta. Topping said zoodles with the easiest, creamiest and tastiest vodka sauce ever… well, that’s the cherry on top. Or, more literally… the sauce on top....

If you are vegan, then you must try Indian food if you haven’t yet. Chances are you’ve heard people say that being vegan is tough. Well, that’s not the case if you’re familiar with Indian cuisine. That’s because so many Indian dishes just so happen to be vegan. Being vegan is almost effortless when you know how to make Indian food. When I wrote my cookbook, Indian Food Under Pressure, I didn’t even realize how many of the recipes were naturally vegetarian and vegan....

If this tasty little number is good enough for the folks behind this world class restaurant, it’s good enough for the rest of us! Bean Soup from El Bulli El Bulli was a restaurant in Catalonia, Spain, that cemented its place in dining history as one of the world’s all-time greatest restaurants. This 3-Michelin restaurant run by the chef Ferran Adrià is best known as a pioneer of molecular gastronomy – a highly technical, innovative style of food that sought to redefine traditional preconceptions of food and dining....

So maybe you think drinking a broth made out of bones is gross. To be honest… I did. I was naive and back then, I didn’t think twice about what was in the broth that I’d buy at the store. At least when you make your own, you know you’re using healthy bones from healthy animals. Now, things are different. Forget bag lady – I’ve become a bone lady. I’m proud of it too....

Wash the rice and soak in 1 and 1/2 cup of water for 15 mins. Cut the beetroot into small cubes. Chop the onions and tomato roughly. Peel the skin of the garlic. In a pan add little oil and add in the cubed onions and tomatoes and garlic. Saute till the become nice golden brown. Add the mint leaves and coriander leaves to this and cook for a minute. Switch off the flame....

I posted Bisi bele bath masala powder recipe in Jeyashris kitchen 2 days back. I have posted my mom’s version and restaurant-style sambar sadam recipe in Jeyashris kitchen. This is the traditional Karnataka style bisi belebath recipe. Traditionally no veggies are added in this version. So I followed that same method here. My friend who shared this recipe with me used Thai rice for making this. I love using Thai rice for making Ven pongal and sakkarai pongal....

Find the recipe on page 39 of Dinner. Only got whole wings? Learn how to cut them up into wingettes and drumettes – see here! 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!...

Tea masala | Chai masala is an aromatic masala, added to Indian tea. I have seen in many Northindian friends’ houses, they keep the chai masala and their tea will always be awesome. I have already posted how to make tea in this Indian Kitchen basics series. Suresh is not a big fan of masala chai but I love mild masala added to chai. I was looking for a perfect recipe for tea masala....

We usually make keerai kootu without using onion, tomato, or garlic. In this kootu recipe, we are adding onion, tomato, garlic, and cooked toor dal. This goes well with plain rice and also with chapathi too. I have tasted this similar kootu in a Veg restaurant meal thali here. They add boiled white chana to this keerai kootu. I have used the local spinach we get in the Hongkong wet market....

Rice 1/4 cup Potato 1 Onion 1 Oil 1 tblsp Mustard seeds 1/4 tsp Urad dal 1/4 tsp Peanuts 1 tsp Green chili 1 Chutney dal | Pottukadalai 1 tblsp Grated coconut 1 tblsp Coriander leaves few Lemon juice 1 tsp Cook the rice with 3 portions of water. Since i used 1/4 cup of rice i used 3/4 cup of water. Spread the rice in a wide plate. Chop the onions finely....

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The menu i have made was: Bhel Poori Masala Poori -( a must try recipe) Dhokla Mango pudding Δ

Coq au Vin – French chicken stew Chicken stews are delightful and criminally underrated in my book. Too often they play second fiddle to the divas of the stew world like lamb shanks, braised short ribs and curries. Maybe it’s because chicken as a meat is considered somewhat “common”? As a result, delicious and hardworking dishes like this Everyday Chicken Stew (with crispy skin!) or this weeknight Fast Chicken Stew just don’t get their share of the love they deserve....

PREPARATION TIME: 15 MINUTES. COOKING TIME:20 MINUTES.MAKES: 10 BALLS INGREDIENTS: METHOD: Boil the frozen corn for 5 minutes in water and completely drain the water. If using fresh corn pressure cook it and take out the kernels. Pat the corn with a kitchen towel to take out the extra moisture. Just pulse the corn in the mixer once. do not make it a paste. In a wide bowl add the mashed corn, cheese,maida |all purpose flour finely chopped green chilli, red chilli powder, and salt....

Here’s my recipe for Crispy Pork Belly Banh Mi, possibly the best sandwich I’ve ever had in my life! Stuffed with juicy pork belly meat with ultra crispy crackling, this Vietnamese sandwich has all the essential banh mi fixings plus a special secret banh mi sauce. Out of all the types of banh mi I make, this is my favourite! Crispy Pork Belly Banh Mi I recently had the best banh mi of my life at a place called Ca Com in Melbourne....