This is an exotic South Indian gravy that pairs well with plain rice and a simple appalam. We can make this recipe without the addition of small onions and make it a no garlic no version. Also, check out Ennai kathirikai curry, stuffed brinjal curry, Andhra style Gutti vankaya kura. METHOD: Soak the tamarind in hot water for 10 minutes. Extract the tamarind juice using 1 and 1/2 cup water....

This is my copycat of a dish I had at a posh Sydney restaurant. Do you ever go to restaurants, order expensive dishes, pay a fortune and think “heck, I could make this myself!”? That’s exactly what I did in this case. It’s such a simple, beautiful flavour combination which was super easy to replicate at home. Ahem. OK. To be entirely truthful, I may have rather extensively grilled the poor waiter to get as much detail as I could…and he actually had to go into the kitchen to get all the answers!...

Kalyana rasam Pineapple rasam Tomato 1 big Green chili 3 Salt as needed Toor dal cooked 2 tblsp Turmeric powder 1/4 tsp Ginger a small piece Black pepper 1/2 tsp Cumin seeds 1/4 tsp Curry leaves few Coriander leaves few Lemon juice 1 tblsp Ghee 1 tsp Mustard seeds 1/4 tsp Asafoetida a pinch Coriander leaves few Oil 1/2 tsp In a pan add 1/2 tsp of oil and fry the whole green chillis....

We make different varieties of upma using poha | aval | rice flakes. I have posted many recipes using aval in Jeyashris kitchen. We make puli aval, mor aval, or milagu aval in Tamilnadu. I have heard about this Karnataka version of Gojju avalakki but never tasted or tried it. It is slightly a unique recipe. We add rasam powder or puliyogare podi to this poha upma. I recently got this from my friend Archana here in Hongkong....

Made the old fashioned way by boiling a whole chicken, you can toss in any vegetables, noodles or pasta and it’s going to be amazing. And everybody knowns Chicken Soup is the best soup for a cold! Homemade Chicken Noodle Soup – from scratch! Simmering a whole chicken with root vegetables and herbs creates a delicious homemade stock for the soup, into which the chicken meat is shredded alongside chopped and sauteed vegetables....

Italian Almond Cookies If there’s one word that captures these cookies, it’s rustic. And in my world, what that means is don’t get hung up about making them look perfect. These nubbly little balls will be a bit wonky. Some will be larger than others. There will be almond bits sticking out here and there, you might end up with some bald patches. Some bits might have a double layer of almonds....

Idli 4 Oil for deep frying + 1 tblsp Onion 1 Ginger Garlic Paste 1/2 tsp Tomato 1 Carrot 1/2 Green peas 3 tblsp Cashew nuts few Capsicum half Sambar powder 1 tsp Red chili powder 1/4 tsp Tomato Ketchup 1 tsp Garam masala 1/2 tsp Turmeric powder 1/4 tsp Saunf powder |sombu powder 1/2 tsp Coriander leaves to garnish Salt to taste Make idlis and keep them in the freezer for 3-4 hours....

Kalyana sambar Kalyana gotsu Channa dal kosumalli Δ

South Indian mixture recipe Thattai recipe METHOD: Combine both the flour in a bowl. Add salt, baking soda, asafoetida, and red chili powder to this. Pour 2 tbsp of hot oil into the flour mixture. Add water to this to make this into a dosa batter consistency. While adding water to the besan , first add a small amount of water and make it into a thick paste. The amount of water depends upon the texture of the besan....

Karthigai Deepam festival is celebrated in Tamilnadu on the full moon day in the Tamil month Karthigai. We lit lots of oil lamps in the evening. We make Pori urundai, appam, and adai on this day. Many people fast on this day. After liting the lamps in the evening, they break their fast. Being a native of Thiruvanamalai, a town in North Arcot District of Tamilnadu, in my inlaws house, Karthigai Deepam is celebrated in a very grand way....

We make a variety of gravies home and one among them is this karuveppilai kuzhambu. This is a very healthy and delicious recipe. The aroma of curry leaves, garlic, and the tanginess of the tamarind complement the gravy. We usually mix this with hot rice. Apart from that karuveppilai kuzhambu pairs well with Idli and dosa too. I am adding red chili powder and coriander powder in this recipe, but you can use Homemade Sambar powder too....

Keerai thandu is the stem of Indian spinach, mulai keerai | amaranth leaves. We usually discard the root part and use the stem and leaves. Some people chop the keerai along with the stem. We make keerai poriyal, keerai masiyal or keerai molagootal too. I remember my grandmother using only leaves in making masiyal or kootu. She uses the stem in sambar or make this mor kootu. Keerai thandu Morkootu recipe is similar to aviyal....

Lo Mein Noodles The actual noodles pictured above were my dinner last night, albeit I was a little heavy handed with a big dollop of chilli sauce that had me gasping and sweating (and swearing) through every bite. Don’t fear, it was self inflicted torture. Those red strips you see are capsicum / bell peppers, not chilli. There is no sign of chilli in this recipe – Lo Mein is not spicy!...

Rava kesari Pineapple kesari Aval kesari Sooji| Rava 1/2 cup Fresh Mango pulp 1/2 cup Milk 1 and 1/2 cup Milk masala or cardamom powder 1 tsp Sugar 1/2 cup Ghee 3-4 tblsp Cashew nuts few Salt a pinch In a pan add 1 tblsp of ghee and roast the cashew nuts. Keep it aside. In the same pan add 1 tblsp of ghee and add the sooji|rava to this. Roast till it turns slight golden colour....

The word masala milk instantly makes me remember Hotel Saravana Bhavan Chennai. The masala milk served there will be so awesome and we all are a huge fan of it. Long time I was thinking to make this but a few weeks back I had a sudden craving for masala milk. Even a small cafe in my hometown sells this masala paal. Whenever we go out for dinner with family, appa always buys this for us....

This week’s menu include Methi thepla Curry leaves Pulao Dal Makhani Aam ka panna ( i used jaggery instead of sugar) Cut alphonso mango. Δ

Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb! Mongolian Lamb Mongolian Lamb is a Chinese stir fry that’s made with tenderised, marinated strips of lamb in a dark sweet-savoury sauce perfumed with Chinese Five Spice. It’s not an authentic Chinese dish, and almost certainly has nothing to do with Mongolia. The truth is nobody really knows why it’s called Mongolian Lamb....

Before I begin, let me put a disclaimer here. I approached a certified nutritionist and the diet was customised according to my health conditions and preferences. So please don’t blindly follow any diet on your own. I also followed a proper workout regime, along with my diet. Many of you who are follow Jeyashri’s kitchen on YouTube and Instagram, have seen me in my videos and Navaratri posts and kept asking me about my weight loss....

Nachos is one of those universal foods that everyone loves, whether health conscious or not! But let’s face it – the calories in a pile of nachos goodness isn’t the best for our health. Does it stop us? Never! BUT it means we can’t eat nachos as often as we like. So I present to you….midweek Nachos Pie! All the flavour, much of the crunch, with far less calories to satisfy your Nachos craving any day of the week!...

One Pot Mexican Chicken and Rice This is a really handy recipe if you’ve got a family of big eaters and are short on time because it makes a substantial amount of food, it’s a complete meal (no need to make starch and veg sides as well as a separate protein!) and it’s all done in one pot. Readers also tell me they love that it’s finished in the oven. No need to worry about scorching the base of the pot....