Poosanikaai puli kootu Vendakkai thayir pachadi Beans curry Neem flower rasam Maanga pachadi Δ

Pori urundai is a traditional sweet we make for Karthigai deepam. We usually make pori urundai using Nel pori or Aval pori. I have posted Nel pori urundai recipe with full video in jeyashris kitchen. For people living abroad, we don’t get access to nel pori or aval pori. We do rarely get in some places. Even in Singapore we get Nel pori for making Karthigai pori. This pori urundai is made using the Bhel puri pori....

Rasmalai is a milk-based popular dessert recipe. Usually, rasgullas are made and then soaked in milk rabdi. In this recipe, I made rabdi at home and used instant store-bought rasgullas rather than preparing them at home. This is a perfect party dessert and a great crown pleaser too If you are hosting any party or Navaratri dinner this sweet is a perfect one. You can make this the previous day and store it in the refrigerator too....

Rava | Sooji 1/2 cup Thick yogurt 1/2 cup Green chili 2 Ginger a small piece Curry leaves few Coriander leaves few Mint leaves few Salt as needed Cashew nuts 8-10 Coconut bits 1 tblsp Oil for deep frying Video of how to make Rava Kunukku Method: In a wide bowl add the rava and thick yogurt and mix well. Keep it aside for 30 minutes. No need to keep it inside the refrigerator....

I have seen this dip in Sahana’s Instagram page a few days back. We had guests at home for the past 2 weekends. So I tried this as a dip or starters for kebab and cutlet. It was a super hit among our guests. Later the leftover I used as a salad dressing and we loved it too. You can serve this with cut carrots and cucumber as a healthy snack....

The two spices are nothing alike… despite coming from the same spice, of course, heh. They’re like siblings – sure, you see the obvious family resemblance, but man, are they different. One is mild-mannered, and the other, super intense and, well, a little wild. (I’m definitely thinking of my two little boys as I write this, lol). When it comes to spices, they can take on a completely different character depending on how you treat them....

This canned salmon recipe will make you realise you CAN make incredible dishes using canned fish! Salmon Patties Good quality fresh salmon is not cheap. So if I buy fresh salmon, I like to cook it whole rather than mixing it up with other ingredients for things like salmon patties. My go-to quick salmon fillet recipes are Honey Garlic Salmon and Lemon Glazed Salmon 🙂 So I’ve always used canned salmon to make salmon cakes....

Creamy Herb & Garlic Salmon Sauce Here’s a lovely way to serve the world’s most popular fish – smothered in a cream sauce that’s lifted with a good hit of fresh herbs. The luscious sauce is a sensational match with the rich, oily flesh of the salmon. And the best part? You’ll be done in 15 minutes flat! What you need for this Creamy Salmon Sauce The trick to making simple sauces taste incredible is to use ingredients that add complexity and savoury depth....

Salted caramel tart “OMG, that caramel tart!”, my friend exclaimed. “You’ve probably given my whole family diabetes, but OMG!!!!” I grinned, gleefully. “I know, it’s INSANE, isn’t it?” This is probably the most indulgent dessert I know how to make. It’s sinfully decadent. The caramel filling is truly incredible – it’s smooth, creamy, thick and so soft. It’s made using a caramel base of butter plus sugar (for the caramel flavour) which is then combined with condensed milk....

Sausage and Egg Stuffed Potatoes Baked stuffed potatoes for breakfast? YES! I love these potato skins because it’s something a little different for breakfast plus you can get it all prepared in advance then just crack the eggs in, scatter over cheese, and pop them in the oven when ready to cook. Like with the Sausage Country Breakfast Casserole, these Sausage and Egg Stuffed Potatoes are really just reassembling breakfast favourites in a different way....

My husband Roby has never been great with compliments. That right there was his pick-up line for me in college. Over the past 8 years, he hasn’t gotten much better. The other day when I asked him how I looked in an outfit, he said (very sincerely), “you look like you get good sun.” WHAT does that even mean? I think I’d rather smell like hot biscuits. Especially THESE hot biscuits:...

After a 6 month hiatus to focus on my debut cookbook, I’m back with a brand new recipe! I’m easing in here with something super quick and easy, but something you’ll make over and over again…. Hope you love it as much as I do! ~ Nagi x Supreme Soy Noodles – the Asian noodles for everything! My first new recipe in 6 months!!! Simple and fast, Supreme Soy Noodles are THE Asian noodles to serve with everything and anything Asian....

Sweet potato 2 Onion 1 Ginger garlic paste 1 tsp Garam masala 1 tsp Red chili powder 2 tsp Cashew nuts few(optional) Salt as needed Coriander leaves few Mint leaves few Green chili 1 (optional) Pepper powder 2 tsp Plain flour or millet flour 2 tblsp Corn flour 1 tblsp Chaat masala 1 tsp Bread crumbs 1/2 cup Oil for deep frying Method: Boil the sweet potato in pressure cooker for 4 whistles....

Mango sago pudding Home made mango ice cream Thai glutinous rice* 1/3 cup Thin coconut milk 2 tsp Thick coconut milk 1/3 cup Sugar 2 tblsp Salt 2 pinches Water ** 1/3 cup Thai mango or Indian mango 1 Sesame seeds (white) for garnishing *You can try using sona masoori rice or basamti rice **Adjust the water accordingly. The water mentioned in the recipe is for thai glutinous rice. I got the thai glutinous rice from fair price....

Find the recipe on page 191 of Dinner. 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!...

Thengai thogayal is a popular South Indian dish made as an accompaniment for rice. My amma makes it so yum. Slowly I have inherited that from her . Though everyone says I make it so well, still I feel it was not matching to the same as amma makes. Slowly after few years of experience i gained the mastery over this simple dish. Now I can say my Vatha kuzhambu and thengai thogayal tastes the same....

Peel the skin of the small onions and chop the tomatoes finely. Pressure cook the dal till 3 whistles by adding enough water and a pinch of turmeric powder to it. In a pan, add oil and temper with mustard seeds and a red chili . When it splutters add the onions and saute in a low flame, without getting it burnt. When it is done add the tomatoes. When the tomatoes become mushy add the tamarind extract(soak a small gooseberry sized tamarind in hot water and extract juice adding a cup of water to this) Add sambar powder, turmeric powder and salt to this....

Tomato 2 big Onion 1 Coconut 1 tblsp Roasted gram | chutney dal 1 tsp Green chili 1-2 Turmeric powder 1/4 tsp Oil 3 tsp Mustard seeds 1/4 tsp Urad dal 1/2 tsp Asafoetida 2 pinches Curry leaves few Method: Cut the tomato into two. In a pan add water and cook the tomatoes for 10 minutes. Once the skin starts peeling off, switch off the flame. Take out the skin and allow this to cool completely....

Smashed Potatoes Let me introduce you to your new favourite way with potatoes. SMASHED! CRISPY! BUTTERY!! Buttery CRISPY SMASHED POTATOES! Best ever potato recipe! If you are yet to experience the joys of crispy smashed potatoes, and my first experience was only 3 years ago when I was introduced to them by Claire from Sprinkles and Sprouts, a fellow Australian food blogger, these are going to change your potato game forever....

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