Super-easy to make, and so very satisfying! Paneer – Fresh Indian cheese Paneer is a fresh cheese that is a common ingredient used in northern Indian (as well as other nearby countries’) cooking. Perhaps most well known is Palak Paneer, the iconic green spinach curry served with golden pan-fried paneer! These days, you can buy paneer at large grocery stores in Australia such as Coles and Woolworths. But it’s much harder in texture and not a great product....

Made with chickpeas, tahini, lemon, olive oil and garlic, it’s a great standby pantry dip for unexpected guests or midnight munchies! Creamy and smooth, it’s completely incomparable to the thick, sour store bought hummus. Hummus recipe Whenever I’m planning gatherings, I like to keep the stress levels down by using a combination of some store bought things and some homemade things for pre dinner nibble platters. I buy cured meats, olives and crackers (though these homemade gourmet crackers are in high demand in my circles)....

What is Green Chutney? Green chutney, also known as Hari chutney, is a versatile green sauce made with fresh cilantro leaves and mint leaves. It’s often served alongside Indian snacks, like samosas, chaat, or sandwiches. Here are a few ways to use this chutney: As a marinadeServe it as a dip along with some kabobs or cutletsUse it as an herby spread on a sandwich I love this spicy and bright chutney with everything....

Meet Irene, beloved local Greek grandmother and baker If you love buttery shortbread biscuits and almond cookies, you will adore today’s Greek Cretan Biscuits. But first, I want you to meet Irene! My hairdresser Deange Hair is run by two Greek sisters, Angela and Diane, in a small shop attached to their parents’ house. On any given day, the salon buzzes with customers getting their hair done as they nibble homemade cookies while young children dart around the shop....

Served with Caribbean Rice with Peas (actually, it’s beans – but the dish is called “peas”!) One of the best nights I remember from my holiday to the Bahamas was at a beach bar where we drank cheap beer, danced barefoot on the sand and lined up in long queues for dinner served on paper plates. It was an extensive banquet consisting of peas ‘n rice, corn on the cob, a green salad and jerk chicken…....

Though my brother, sister and I all know how to make Japanese food, it’s an unspoken rule that when it comes to Japanese food, that’s mum’s domain. So if any of us have a particular craving for a Japanese meal, we submit requests. Sister: “Mum, can you make oden for us this weekend? Puh-lease??” Brother: “Mum, we’re heading out to the harbour for New Years’ Eve fireworks. Can you make us some bento boxes?...

Usually, we South Indians make Sambar or vatha kuzhambu or paal kootu using yellow pumpkin. My mom makes a pumpkin curry for Pongal festival, we call it is parangikkai curry. That tastes more like a halwa and we add jaggery and coconut in that. I have many North Indian friends and I have seen them making this Kaddu ki sabzi during winter. Though we get pumpkins throughout the year, in winter we get a lot....

Kurunai vadai as the name is new, I don’t know what it is called everywhere. During my childhood days, one of our very close neighbour aunty used to make this. Unlike ulundu vadai this vadai needs no exact shape. Aunty makes this vadai on Diwali mornings and she sends this to our home around 5 am in the morning and that too in bulk always. Still, I can’t forget that taste....

I used juice Alphonso mangoes for this recipe. For my friends in Singapore, if you want to order Certified Organic mango recipe, please contact 81141178 to get them delivered at your door steps. Method : Δ

Traditionally nei appam is made by soaking the rice for few hours and grinding it. I have posted a few varieties of nei appam recipes in Jeyashri’s Kitchen. This year we didn’t get proper stock of Indian mangoes due to lockdown. I have tried a few mango recipes using the local variety of Mango but somehow I am not fully satisfied. A few weeks back I bought some Alphonso mango puree to make some Mango ice cream....

Usually, during this time of the year, we start getting the Indian Alphonso mangoes and banganapally mangoes. But due to this lockdown now, we are not getting Indian vegetables or fruits now. So happened to buy the mangoes from the Hongkong wet market and they tasted pretty yum. If you are a huge mango fan like me do check out our popular mango recipes. No ice cream maker no egg Mango Ice creamMango paneer tikkaMango dhoklaMango kulfiMango phirni...

This recipe is part of a series where I show you How to Make 5 AWESOME Mexican Freezer Friendly meals (for 4 people) in 1 hour for $50 using one batch of Pork Carnitas. Great things happen when you do a mash up of two of my favourite cuisines! Basically it’s an enchilada layered up like a lasagna, then baked until bubbly and golden. Because it’s made with leftover Pork Carnitas (Mexican Pulled Pork) which is already seasoned, all that’s required is to mix it up with enchilada sauce, capsicum, corn and beans, then just layer it with tortillas....

Wikipedia says “A Pilaf is a dish in which rice is cooked in a seasoned broth.” That’s exactly what this dish is. Lamb mince and spinach cooked with rice seasoned with Middle Eastern spices. Hence it’s name – Middle Eastern Lamb and Lentil Rice Pilaf. I’ve repeatedly professed my love for Middle Eastern food. It’s the spices that does it for me. I find the smell and flavour of Middle Eastern spices irresistible....

Milk powder 1 cup Saffron | Kunguma poo 2 pinches Milk 2 tsp Sugar 3/4 cup Butter 1 tbsp Almonds + pistachios 1 tbsp Method: Soak saffron in warm milk. In a heavy bottomed pan, add sugar. Add 1/4 cup water to this. Once the sugar is melted, wait for the sugar to form one string consistency. When you touch the sugar syrup and hold it in between your thumb and index fingers, it should form a firm one string....

We always add mullangi | radish to sambar. We also make Parathas with Radish- Mooli paratha. In my in-law’s house we make mullangi poriyal, the normal way like how we make beans poriyal. Somehow I don’t like the bland taste of radish in poriyal form. After we moved to Hongkong, I started buying Radish on a regular basis. We get cute little red radish in the Wet markets. I use that in sambar....

METHOD: Roast the Oats ( i used Quacker quick cooking oats) for 3-4 minutes. Powder this finely. Roast the broken wheat for 2 minutes in a medium flame. In a kadai add little oil and add mustard seeds, ginger, channa dal, urad dal, finely chopped green chilli, chopped curry leaves and coriander leaves. Switch off the flame and add the grated carrots. Add this to the powdered oats and broken wheat mixture....

This version I tasted long back at a birthday party and tried at home assuming the ingredients, but to my surprise the onion tomato chutney (without coconut) came out well and it tasted almost the same . Two days back I made this for dosa and my little one who doesn’t eat chutneys, enjoyed this a lot. This is similar to the basic kara chutney recipe, but the roasted gram | pottukadalai gives an extra taste to the chutney....

Palak rajma masala is one of the recipes asked for by a follower of Jeyashris Kitchen on Instagram. This sounded so new to me and I wanted to try this out. I have tried palak paneer and even a dry version of chole palak. When I tried this last week, it turned out so amazing. The tadka part made it extra special and adds up more flavor to the masala....

This is my favorite time of year! Fall = Pumpkin EVERYTHING. I know people usually think of sweets when they think of pumpkin but I’m ALL about savory pumpkin recipes. This hummus is my first blog post in a week… and there’s a reason for that. For the past week or so, I’ve been living out of my car – or well, it feels like I have. In just one week, I’ve put over a thousand miles on my jeep!...

Be warned, this salad demands the very best tomatoes! If you don’t have juicy tomatoes, don’t make this. Make another salad instead! Panzanella – traditional Italian tomato and bread salad Panzanella is a classic example of Italian cucina povera (literally “food of the poor”). This historically refers to the simple fare of commoners, meals made from humble and seasonal ingredients but no less delicious than the lavish foods gracing the tables of the rich....