What I do with leftover egg whites Hope you find that useful! To use, thaw overnight in a bowl then use per recipe. I don’t recommend using them in recipes that rely on fluffing them up (like pavlova). But they can be used for other purposes – suggestions listed below. – Nagi x

Achari Chicken is made with the same spices that go into “achar.” If you’ve never had achar before, it’s an Indian pickle – very different from the type of pickle you might be used to eating. Indian pickles are slightly sour and somewhat spicy. They’re delicious. I used to love eating plain roti (bread) with achar as a kid. The spice mixture for these kebabs is made using whole spices....

The Mysore street-style masala will not include the North Indian chaat chutneys. They use the Mysore ssaru podi | rasam podi, but I want to make it in the usual chaat style. This turned out so well and is a super hit in our home. Kids who generally don’t prefer to eat Banana stem | Vazhaithandu, didn’t even find their trace in the chaat. Since we chop them so finely, it was not so visible in the chaat....

Totally un-authentic Beef Taco Recipe! You will never find ground beef / mince tacos in Mexico. Authentic beef tacos are either sliced seared steaks (like Carne Asada), or marinated beef chopped into thin strips that are pan fried to get golden crispy edges (taqueria style), or slow-cooked and shredded into sauce like this Shredded Beef Mexican Beef and Beef Barbacoa. So beef mince tacos, the single most popular type of taco meat made in million and millions of households the world over, is totally un-authentic....

Kootu is always a staple in our house; we make it with many combinations of veggies. Kootu is either paired as an accompaniment to sambar, rasam, or vatha kuzhambu rice or mixed with rice as a main course. Since veggies are combined and cooked along with moong dal, kootu is a great source of protein and fiber. Kootu is made in different ways, I have posted many versions of kootu with varying vegetables in Jeyashris kitchen....

Method: Peel the skin of the beetroot and nicely wash it. Grate this is a carrot grater. Also chop the onions finely. In oil add mustard seeds, green chili and peanuts. Cook till the peanuts are done. Add this to the grated onions. Add salt and lemon juiceMix well. Notes: Always add make this salad just before serving. You can grate the beetroot and keep in the refrigerator before handAdding peanuts just before serving will retain the crunchiness in the salad....

Black Forest Cake I’ve never been completely happy with Black Forest Cake recipes I’ve tried in the past, whether it be traditional German cookbooks, recipes by notable bakers, or online sources. Niggly shortcomings seem to plague recipes for this cake. Often the cake layers are too dry (a very common offender). Other times it isn’t constructed right. Or the wrong type of cherries are used. Or – and the biggest issue for me – the cake is just far too sweet and the nuclear sugar levels obliterate everything....

INGREDIENTS: METHOD: Cut the brinjals into cubes. Slice the onions thinly. In a pan add oil and throw in the mustard seeds and curry leaves. When it crackles add the thinly sliced onions and saute for 2 minutes. Add the cubed brinjals and throw in the sambar powder, turmeric powder and salt. Saute them in a medium flame till the brinjals become tender and cooked nicely. When the color changes to dark brown, switch of the flame....

Kurma is a popular South Indian gravy, pairs well with poori, parotta, and chapati. We usually make kurma with mixed veggies or potato or chana. This cabbage kurma is a simple one made in a pressure cooker. It saves time and can be quickly done too. Usually, cabbage is not widely used in kurma or any other side dish for chapati. We make kootu or curry or thoran using cabbage....

PREPARATION TIME:10 MINUTES. COOKING TIME:15 MINUTES. SERVES:3-4 INGREDIENTS: METHOD: Wash the capsicum and chop them into small cubes. discard the seeds. Finley chop the onions. In a non stick pan add oil and add the cumin seeds. Add the finely chopped onions and cook till they becomes translucent. Add the besan (kadalaimaavu) and dry roast it in a low flame for 7-9 minutes. Now add in the chopped capsicums and add the red chilli powder, coriander powder, jeera powder, salt and garam masala....

These treats have a muffin like consistency, but since I’ve put frosting on top – I’m calling them cupcakes. They have dense crumb and aren’t overly sweet, so eating just one will satisfy the sweet tooth and keep you full. A note on baking these sweet little things – make sure to spoon the thick batter into a well greased muffin tin or use silicone baking cups. If you use paper liners, they will stick....

For a healthier version with no mayo, make this Cole slaw with a Creamy Yogurt Coleslaw Dressing (it’s so good!) OR try the RecipeTin No Mayo Coleslaw. A great Coleslaw doesn’t need a ton of ingredients. All you need is cabbage, carrot and a terrific Coleslaw dressing for this summertime classic. Along with Macaroni Salad and Caprese Salad, this is the salad we take to gatherings, that we lay out on buffets – because we know it’s a sure thing!...

We make Strata for breakfast – now try it for dinner! Creamy Bacon, Chicken and Broccoli Strata (Bread Bake) This chicken strata is the creamier version of a Chicken and Spinach Strata that I’ve previously shared. And here’s why I love it – and you’re going to love it too: 1. The crunchy, cheesy top 2. Easy 3. The crunchy, cheesy topMade from scratch 4. Everyday ingredients 5. Thrifty – use up leftover bread 6....

Serve with lightly toasted bread or pita, else for a healthy and colourful take, with crisp raw vegetables (aka crudités). Creamy Feta Dip If you’re ever in need of something quick but homemade to break out at a gathering, this Creamy Feta Dip will save the day. All you do is blend feta, cream cheese, a smidge of garlic, lemon zest and olive oil in a food processor, then spread it on a plate and sprinkle/drizzle with toppings....

What’s your position on fresh vs frozen spinach? I love using fresh spinach in salads. But for dishes like this, when the spinach is cooked down and stirred into things, it just doesn’t make sense to me to use fresh spinach. You’d need at least 5 bunches (probably more!) of fresh spinach to make this. OR 1 box of frozen spinach. So for cost and efficiency reasons, I use frozen spinach in this....

Curried Sausages Curried sausages are as retro as bell bottom pants. And as the fashion astute are well aware, flares are gradually making a comeback….. But curried sausages never went out of fashion as far as I’m concerned!! If you’re dubious about this retro classic, think of it this way: Curried Sausages are really just sausages with gravy, with addition of curry flavour. So if you like those 3 things, then this sausage recipe has your name written all over it!...

When I was a kid and someone gave my family a box of chocolates, I would take a bite out of every single chocolate in the box and then put them all back like I hadn’t touched them. At some point, I’d get caught but the thrill of stealing sweet bites of chocolate was always worth the few minutes that I would spend in time out (besides, I always managed to find a way out of being in my parents’ bad graces)....

No duck fat? No worries! Make my Truly Crunchy Roast Potatoes instead. After no-fuss roast potatoes? Make these instead! Duck Fat Potatoes You’ve heard of them, you might’ve even seen them on the menu of fine dining restaurants. So – what’s the big deal with Duck Fat Potatoes? Here’s why they’re held as the best roast potatoes in the world! Crispiest crust that’s thick and craggy, with a deep golden brown colour; Stays crispy rather than going soggy within seconds of coming out of the oven like “normal” roast potatoes; and The best flavour, a pure, clean flavour that doesn’t taste of duck but has a distinctly richer flavour than oil....

We make varieties of murukku for Diwali snacks. Murukku is a popular Diwali recipe. We also make murukku for janmashtami too. I have posted many varieties of murukku in Jeyashris kitchen. This ellu murukku is a crispy flavourful murukku with black sesame seeds. It gives a nice taste to the murukku. Some basic tips for beginners Why is murukku hard If the murukku is hard it means, oil or butter is not added in right quantity while making the dough....

Ellu sadam is a very simple rice recipe that we generally do during the Saturdays of the Tamil month Puratasi. Today being Puratasi Saturday, I wanted to share the recipe of ellu sadam today. We can use white or black sesame seeds for making this recipe. You can pack this for a lunch box too on a normal day. Apart from making this for Purasani Saturday neivedyam, you can make this for Navaratri Saturday too....