chicken tikka masala biryani? trust me on this! If chicken tikka masala (a creamy spiced tomato chicken curry) and biryani (a flavorful rice dish) had a baby… this would be it! Think of this as chicken tikka masala biryani! I know it sounds different but trust me, every bite is so, so flavorful! It’s fun to eat too! This recipe is really easy to make! There’s no need to marinate the chicken – you just cook everything in one pot!...

Recently, I found myself with several bags of apples waiting to be eaten. And by “found myself” I mean, I went to the store and bought 20 pounds of apples… Why? Because we had an apple-themed potluck at my house and I wanted to make sure we had enough apples. I made this delicious apple chutney, apple butter, chilled apple cider punch, and a spiced apple pulao. I really love all of the apple recipes that I made, but I have to say this chutney was my favorite....

I know on paper, this recipe for Chicken Badami (Chicken with Almonds) seems nuts. And I’m not just saying that due to the almonds. It’s because I’ve basically reduced what’s meant to be a time-consuming, royal dish into a simple, pour and cook recipe. You’re probably thinking I am a badam (an almond, like a nut… get it? yeah, my jokes are terrible and usually require an explanation, but I can’t help but tell them anyway 😂)....

US & Canada cookbook release day! 🇺🇸🇨🇦 YES, the day has finally arrived – my cookbook hits the stores across the US and Canada!!! For those of you who pre-ordered, you get to enjoy the luxury of Dinner being delivered right to your doorstep. I can’t wait to hear and see what you make first (tag me on Instagram), what you think of the recipes, my photos and whether there is too much or too little Dozer & cheese throughout the book....

A few months back I tried Mysore pak by replacing sugar with Karupatti| Palm jaggery and shared it on Jeyashris kitchen’s Instagram. It turned out well, but I still didn’t get it perfect. The taste was too good only it was a bit chewy. I wanted to try out Kaju katli using karupatti. I have seen this in Sri Krishna sweets as Karupatti cake. So I wanted to give it a try....

A few days back one of my friends made this karuveppilai thokku and when she visited me on the same day she packed a little for me. It tasted awesome with plain rice and with Curd Rice too. Also, this thokku goes well with dosa and chapati too. If you are looking for some pickle or thokku recipes for long travel, then this curry leaves thokku is a perfect one....

Milk powder 1 cup Ghee few drops In a wide bowl add the milk powder. Sprinkle little water and knead it into a dough. It will be sticky. No need to worry. Grease your hands with ghee and knead again. It will be soft and smooth. Keep this dough in a soft and clean cloth. Tie the cloth and keep it in a idli steamer for 10 minutes. You can either keep it inside a pressure cooker and steam too....

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! Curious about my cookbook?...

What is Mango Kalakand? When I first shared my recipe for Instant Pot Kalakand, it was a HUGE hit – so many of you made and loved it! It’s the easiest recipe out there, I’m sure of it. Since then, I’ve been wondering how to make a mango version. Coming up with a recipe for mango kalakand isn’t quite as easy as you might think. Nope, you can’t just mix in mango puree or mango pulp – not if you want it to be perfect....

Mango muffins Every mango muffin I’ve tried in the past barely tastes of mango, and that includes my own attempts. You can’t just stir chopped mango into a basic muffin mixture, and one mango isn’t enough for 12 muffins – that’s hardly any mango per muffin!!! So this year, I set my sights on finally nailing a recipe. With mango puree in the batter and chopped mango stirred in, you will need two BIG ripe mangoes for these muffins....

Mango sago is a popular Singaporean dessert. I have seen this in the food courts and they use Thai mango for making this dessert. I have tasted this once and I felt it will be too yum with our Indian mangoes. I tried a few times with banganapally mango and it tasted so yum. But the color is not so vibrant when I used the Banganapally mangoes. So I tried Alphonso mangoes for making this dessert....

Mango pulp 1/4 cup Yogurt | curd 1 cup Milk masala 1 tsp Nutmeg a small pinch Sugar 2-3 tblsp Put the yogurt in a big strainer and keep it for 3 hours or overnight. This is to remove the excess water in the yogurt. If you have greak yogurt you can skip this step and directly go and make shrikand. Take out the mango pulp from alphonso mangoes. Alphonso mangoes gives nice color to the shrikand....

Method : Δ

Methi Leaves 1 cup (tightly packed) Jowar Flour 2 tblsp Bajra flour 3 tblsp Baking soda a pinch Red chili powder 3/4 tsp Sugar 1 tsp Salt as needed Yogurt |curd 1 tsp Turmeric powder 1/4 tsp Coconut grated 1 tsp Coriander leaves to garnish Sesame seeds 1/2 tsp Oil 2 tsp Mustard seeds 1/4 tsp In a wide bowl, add the methi leaves (washed and cleaned) jowar flour, bajra flour, baking soda, red chili powder, sugar, salt and turmeric powder....

Mignonette sauce for oysters Mignonette is a classic sauce for serving with oysters. A classic, proper one is made with just red wine vinegar and eschalots (called shallots in the US). No messing around with oil, no sugar, no salt. It’s meant to be clear and pink and pure, not sweet, oily and brown. It’s sharp – being that it’s just made with vinegar. So it’s just like squeezing fresh tangy lemon juice on oysters, with the extra flavour from the eschalots!...

INGREDIENTS:(SERVES 3-4 ) METHOD: Soak the chick peas for 6 to 8 hours and pressure cook them for 3 whistles. Chop the onions, tomatoes and the veggies finely. You can use any veggies of your choice. Finely chop the garlic too. In a pan add oil and throw in the minced garlic, italian seasoning and pepper. Add onions and saute for few minutes till it becomes translucent. Now add the chopped tomatoes....

Mixed veg kurma is usually served in restaurants as a side dish for Parotta, poori, idiyappam, and aapam. I always love kurma with minimal spices. I have been thinking for a long time to try out Vegetable kurma with coconut milk. Finally, I tried yesterday and it turned out so flavourful and yum. I usually don’t add whole spices for the kurma as it will be overpowering the flavor. I wanted the Vegetable kurma to dominate the flavor of coconut milk....

Motichoor ladoo is one of my favorite sweets and I wanted to try this for a long time. Two weeks back we went to Malaysia and I wanted to make a sweet and a savory for my friends and my mama’s family whom I have planned to visit there. I decided on the South Indian Madras mixture and thought of making Mysore pak. Though I made both somehow I wanted to make another sweet and suddenly this Motichoor ladoo came to mind....

Mixed veggies* 1 and 1/2 cups Cashew nuts 15 Raisins 7-8 Tomato 1-2 Onion 2 Garlic 3 cloves Paneer cubes 7-8 Coriander powder 1/4 tsp Red chili powder 1/2 tsp Garam masala 1/4 tsp Fresh cream 3 tblsp ( You can replace with 1/2 cup of fresh full cream milk) Saffron 2 pinches Pineapple cubes 1 tblsp ( optional) Kasoori Methi 2 pinches Oil 2 tblsp *I used carrot, beans, corn, green peas, cauliflower, bell pepper(capsicum)...

Method: In a pan add few drops of oil and saute the red chilli. Grind this along with the onions and salt. Heat oil in a pan and add the mustard seeds and asafoetida Add the ground onion paste to this and add the tamarind paste and turmeric powder to this. Cook this nicely till the onion paste reaches a thokku consistency and raw smell of onion goes. Cook in a low flame....