Pineapple Upside Down Cake “Everything is brown!“, I observed, looking at the latest dessert recipes I’ve shared. “Chocolate, caramel, fruit cake – brown, brown, brown. Give me some COLOUR!” And therein lies the exact reason I chose to share this cake today. A girl needs a splash of colour in her life every now and then, despite her commitment to all things chocolate. And this girl needs little encouragement to bring retro fun into her life!...
I wanted to try the popular Aloo matar Tikki recipe, where we boil them and make them like dough. Then we stuffed the matar masala inside and make it as tikkis. I have seen a recipe using sooji also instead of aloo. Since I wanted to make it gluten-free, I decided to use poha | aval. I have posted Poha vadai, poha pakoda recipe in Jeyashris kitchen. Usually, for cutlets, we add potatoes so that they will bind well....
Mexicans take their Carnitas tacos seriously because it is so mouth wateringly delicious. Succulent, slow cooked seasoned pork, shredded and stuffed into tacos. I am so obsessed, these are what I made for the cooking demo I did at the 2016 Sydney Good Food & Wine Show on the weekend!!! It’s been 2 years since I posted my Pork Carnitas recipe which, to this day, remains as one of my all time most popular recipes....
In a small pan, add 1 tsp oil and add the red chilli, garlic and roast till golden brown in a low flame. Switch off the flame. If adding coconut add now and let the coconut coconut get roasted in the heat of the pan. Allow this to cool and grind this along with pottukadalai. No need to roast the pottukadalai | chutney dal. Add water to get the desired consistency....
The pastry shells can be made days, even months in advance. And one batch makes almost 50 profiteroles!! Profiteroles Profiteroles are a hazard. It is way too easy to inhale an indecent amount in one sitting. I exaggerate not. Because unlike many desserts, profiteroles seem so light rather than heavy and overly sweet. Combine that with the fact that they are so small, you can easily swipe one without anyone noticing as you casually stroll past the pile (yet again…), and you don’t even need to break stride as you bite into it....
Pumpkin Pie For a recipe that’s actually incredibly simple to make, perfecting The Pumpkin Pie was irritatingly difficult – hence why it’s taken me until 5 years to share it. Not enough spicing, weird blend of spicing, too sweet, not sweet enough, unpleasant “curdled” filling, severe cracks, overcooked, undercooked. I feel like I’ve battled every possible variation of pumpkin pie to confirm that this is The One. It’s based on the filling recipe from Smitten Kitchen albeit I tweaked the spices (I found them too subtle) and reduced the oven temperature because I discovered by trial and error that this is the easiest path to avoid cracks on the surface of my Pumpkin Pie....
We usually make Appam for Krishna Jayanthi, Ganesh Chathurti, Karthigai deepam, and aavani avittam. Apart from making this one festival, we can make this for kid’s snack box too. Usually appam is made using wheat flour or the traditional way using rice. This one is using rava as the main ingredient. This appam turned out super soft and the outer portion was evenly browned. I didn’t add a banana to this one....
Rose milk is one of my favorite drinks from childhood days. Most of the days during summer, we used to drink rose milk after brushing our teeth. Also in the evening also we drink rose milk only. After I got married and later become health conscious I started avoiding sugary drinks. But once in a while, I used to drink rose milk in restaurants. Tried the Roofafza syrup few times when we were in Singapore, but somehow not a big fan of it....
Making roomali roti at home was my long-time plan and somehow I kept on postponing it suddenly one day I decided to make it and tried it at home and it turned out pretty well. But still, I felt it has been little soft and attempted it the next day, and it was much better than the first attempt. My hubby who loves roomali roti enjoyed this. Also check out Spinach rumali roti, Kulcha recipe, Homemade garlic naan....
Sago Moong dal Payasam recipe Method: Soak moong dal and sago separately for an hour. After an hour, add the soaked moong dal to a heavy-bottomed pan and start cooking it. When the moong dal is 3/4 th cooked, wash the sago and add it to the pan. Add a little more water and start cooking till the sago gets cooked completely. Ensure that it does not get burnt in the bottom of the pan....
Idli rice 1/2 cup Salt as needed Water to soak the rice Method: Heat water in a sauce pan, once it is hot switch off the flame. Do not boil the water. Add the idli rice to this and cover this and keep aside for 30 minutes to 1 hour. Drain the water later and grind this into a fine paste. Add water while grinding. The rice should be finely grind and no traces of rice should be there....
Shredded Beef Burritos Last week, I shared my Mexican Shredded Beef recipe. Beef slow cooked with classic Mexican flavours then shredded and tossed in the glorious sauce the beef was cooked in. The beef is really juicy, fall apart tender, and the sauce is really something else! To be honest, it’s hard to go wrong with the braising liquid from anything slow cooked. 🙂 The recipe for my Mexican Shredded Beef makes a LOT of beef....
Nannari syrup 2-3 tblsp Lemon juice 2 tblsp Ice cubes 2 Soda water | plain soda|club soda 1 cup Video of how to make soda sarbath Take a glass. Add the nannari syrup. Nannari sarbath we get in super markets. I got it from Mustafa center Singapore. We get this towards the end of the paneer section before the masalas. Also few shops in little India sell nannari syrup....
Usually, sojji appam mostly made during festivals or the Sumangali pooja. During our childhood days, whenever we visit Madurai Thiruparamkundram temple with my mama, he buys this sojji appam for us. My sister and I are huge fans of these sojji appams . We both happily sit in the temple and relish this without caring about the calories. This sojji appam is highly addictive. My athai makes this sojji appam very well and it is her favorite sweet too....
A sweet potato side dish to impress! I actually don’t have that many sweet potato side dishes in my repertoire. I think it’s because when I think of potato side dishes, I tend to think crispy (like Duck Fat Potatoes) or creamy and cheesy (like Potato Dauphinoise). So sweet potatoes are never my natural choice. For one, cream + cheese + sweet potato sounds like an odd combination to me (perhaps someone can prove me wrong here)....
Thool pakoda Pattanam pakoda Spring onion 2 cups (finely chopped) Red chili powder 2 tsp Salt as needed Gram flour | Besan| Kadalai maavu 1/2 cup Rice flour 1/4 cup Oil for deep frying Garlic 4-5 pods Fennel seeds | sombu 1/2 tsp Salt as needed Method: Wash the spring onions nicely and chop off the bottom most root parts. Remaining green and white onion part of the spring onions chop them finely....
Usually, we make stuffed parathas like aloo paratha, gobi paratha and many more. We generally add Spring onion in Indo Chinese dishes like fried rice and Manchurian. I have posted a recipe for Spring onion pakoda in Jeyashris kitchen. I personally love the smell of the spring onions, so wanted to try the parathas with it for a long time. Last week we found a wet market near our place and i was so excited to see the fresh veggies there....
We have enjoyed sugarcane juice in shops. But we often restrict our children from having this at shops as most sugarcane juice shops are on the roadside. Also, we are not sure about the hygiene of the water they use. And the most important thing is it is not easy to cut the sugarcane at home and make juice in less time. We use mint leaves, jaggery, ginger, and lemon juice to make this sugarcane juice....
Sweet potato | sakkaravali kizhangu in Tamil, Shakarakand in Hindi, a root vegetable very rich in fiber and antioxidants. We usually boil this and eat it as it is. But the local ones we get here are sometimes so bland or at times we feel like choking while eating them. I usually roast this in the oven and we all love it that way. I recently bought 2 big sweet potatoes and boiled one and found that it was bland....
Cool-weather calls for comfort food and this spicy, warming, and comforting curry is what’s missing from your menu. Make this in an instant pot or on the stovetop in under thirty minutes, with most of it being hands-off time. Chicken Curry made with Pantry Ingredients: I have always loved Thai food. I think because it’s similar to Indian food in some ways. Both cuisines use a decent amount of garlic, ginger, and chilies....
