This artichoke casserole really is the perfect transition meal from winter into early spring. I love the way the spaghetti squash, a winter vegetable (technically fruit), tastes with these lively spring and summer-time flavors. The rest of the casserole is made using frozen artichoke hearts (so much better than canned), fresh baby spinach, sun-dried tomatoes packed in oil, and spaghetti squash. There’s an egg mixed in as well to help hold the dish together....

I like to call it “Indian Kombucha.” It’s certainly an acquired taste, but I think true ferment enthusiasts will appreciate the unique flavor. This drink is traditionally used to help aid digestion (and it works, so drink in moderation). Kanji and Thandai (a delicious creamy beverage) are often the drinks of choice during Holi, an Indian festival of colors. My mom tells me that in India, her family would make Kanji using black (dark purple) carrots....

Karamani | lobia | cowpeas 1 cup Fennel seeds 2 tsp Mint leaves a hand ful Onion 2 Curry leaves few Red chili 6-7 Asafoetida 2 pinches Salt as needed Oil for deep frying Soak the karamani overnight or 5-6 hours. Drain the water completely and grind this along with mint leaves,asafoetida,curry leaves,red chili . Grind this coarsely. Do not add water while grinding. If you feel the batter is too thick and the mixie is difficult to move, sprinkle little water....

Curry leaves rice (version 2) Chitranna recipe INGREDIENTS: TO ROAST AND GRIND: OTHER INGREDIENTS: Soak the rice for 20 minutes and cook it by adding salt and few drops of oil. Add 1 and 1/2 cup of water and pressure cook for 3 whistles. When done, allow this to cool in a wide bowl. Heat oil in a pan and add the mustard seeds, peanuts , urad dal and roast till golden brown....

I have already posted sakkarai pongal recipe which is my mom’s version. She always adds milk to sakkarai pongal but most of the traditional Kovil sakkarai pongal will not have milk in it. Though I don’t like the addition of pacha karpooram(edible camphor) and cardamom powder, generally they are added in sweet pongal. The key ingredient for flavouring in the kovil sakkarai pongal is the pacha karpooram | edible camphor....

Kumbakonam kadappa| Kadappa , the name itself is quite new for many of us. It is a very simple gravy which pairs very well with Idli, dosa| poori | chapathi. I have heard about this a lot from my cousins but never tasted it at home. My mom’s side this a very popular gravy. Except for my mom, everyone at her home makes this gravy. Somehow I never had a chance to taste this too even I visited my mama’s house....

🇫🇷Welcome back to FRENCH BISTRO WEEK!🇫🇷 Welcome back to the final instalment of French Bistro Week! 🇫🇷 This is a week in which I’m sharing all the recipes you need to recreate your very own French Bistro experience at home. Here’s the menu of recipes I shared: Starter: Warm Goat’s Cheese Salad – A classic French Bistro starter. This fresh leaf salad sports nuts, bacon, and pan-fried goat’s cheese medallions that are golden outside and oozing inside....

Mango Ginger 6-7 Green Chilli 1-2 Lemon juice 1 tsp Salt As needed Method: Peel the skin of the mango ginger. Cut the mango ginger and green chilli into very fine pieces. Squeeze lemon juice to this and add salt too. Mix well. Mango ginger pickle is ready. If you want you can temper with mustard seeds using 1/2 tsp of oil. Δ

I like using these spices not just for flavor but also for health. Cardamom is one of my favorite spices to use in both savory and sweet recipes. As an added bonus, cardamom is supposed to help with digestive issues. I also use turmeric as often as I can due to its healing properties; it has a rep for being anti-inflammatory. You don’t have to add it to this smoothie, but even using just a pinch will help give your smoothie some color....

Alphonso mango 1 small Sugar 3-4 tblsp Ginger a small piece (optional) Lemon juice 1 tblsp Water 3 cups Ice cubes few Video of how to make mango lemonade Peel the skin of the alphonso mango and take out the pulp. It came out 3/4 cup of mango pulp. Grind the mango, ginger and sugar into a fine paste. Add little water while grinding. After grinding transfer it to a wide bowl....

Lassi is a popular one from North India. It is a Curd based cold drink made in summer. WE can see a lot of Lassi shops in the streets of North India. We make a sweet and salt version of lassi. They are very popular in Indian restaurants all over the world. During summer, when mangoes are available in season, we make Mango lassi. Mango lassi is a classic one and a popular one too....

Matar Makhana Curry You can put almost anything in a rich and creamy tomato cashew curry and it’s bound to taste good. Matar makhana curry does not disappoint. Not only is the aroma and flavor bound to captivate, but the contrast in texture and the uniqueness of the ingredients are sure to start a conversation. This is an impressive dish to make for the vegetarians in your life – it’s different from the typical Indian vegetarian party fare: Paneer Butter Masala, Dal Makhani, or Veg Korma....

A flavourful, no onion no garlic rasam made with a unique blend of tomatoes and whole spices comprising of peppercorns and grated coconut. Mysore Rasam or Arachuvitta rasam, is a flavourful rasam made by grinding the whole spices (as the name Arachivitta meaning after grinding in Tamil, implies). This is very popular in Karnataka cuisine. It gets its aroma because of the freshly made masala that goes into it. It pairs well with hot rice and can also be had as an appetizer/soup....

Luscious yet fresh and bright from the herbs and lemon, it’s delicious alone but pairs especially well with fish, prawns and chicken. An effortless creamy Baked Risotto recipe There will always be a time and place for risotto made the traditional way, stirring leisurely at the stove for a good 25 minutes as cookbooks and Italian nonnas have always insisted. This no-stir, no-sauté, “dump and bake” risotto recipe is for all the other times....

Cook time: Nil Serves: 1 Author: Jeyashri Recipe Category: Drink Description: Nungu rose milk | Palm fruit rose milk recipe with video and step wise pictures , summer coolant recipe made using nungu and rose milk syrup Method : Method with step by step pictures : Chop the nungu | palm fruit into small pieces. In a jar | bowl add the chilled milk.Add in the rose milk syrup. The syrup has sugar in it, so no need to add sugar....

If you are looking for an easy and quick sweet recipe for the upcoming festivals, then you should try this paal halwa recipe. I have bookmarked this recipe last year itself from Srirangam Radhu’s Youtube channel. It is a very old youtube channel, run by a mami and mama, and the videos used to be so casual. Nowadays they are not active on Youtube, but their recipes traditional are always very nice....

Paneer BiryaniCaramel payasam ( i used rice ada instead of rice)Millet curd rice Avakkai mango pickleOnion raita (do check out to see the tip) Do try the interesting lunch menu combos from Jeyashris kitchen. Stay tuned for more recipes coming up next week. Δ

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Paratha is one of the staple food in Punjabi cuisine. The parathas we get in roadside dhabas in the Northern part of India are very popular. I have already posted carrot paneer paratha recipe in Jeyashris kitchen. This recipe I have seen on You Food Lab YouTube channel and tried this last month for a group of students. Parathas can be served as a main course for lunch or dinner....

Macroni Pasta 1/4 cup Oil 1 tsp Mustard Seeds 1/4 tsp Peanuts 2 tsp Curry leaves Few Paruppu podi 1 tsp Salt As needed Coconut 1-2 tblsp (Optional) Cook the pasta in salt water till it becomes soft. Drain the water and run this through cold water. Keep it aside. Reserve 2 to 3 tblsp of water before draining the excess water. In a pan add oil and throw in the mustard seeds and curry leaves....