The rich kheer recipe made during Ramadan day and it’s a must one for this festival. Here in Singapore, they call the festival Hari Raya. I wanted to post this recipe of sheer khurma from last year but somehow I could make it only during this year. I remember reading about this Seviyan kheer for the first time in my son’s SST book while reading with him, festivals of India....

METHOD: In a big wide bowl combine all the ingredients and toss well to get uniform mixing. Serve immediately. If you want to serve it later, do not add the salt , pepper and lemon juice. Just add them before you serve. While adding tomatoes de seed them by scooping out the seeds with a spoon and cube it. You can add chopped onions too. Addition of veggies depends on you choice and the availability of the veggies too....

METHOD: Wash and hull the strawberries. Chop them roughly. Add sugar to this and keep it aside for 5 minutes. This will bring out the flavour of strawberries. Run it in a mixer along with the sugar . Add little water if you need while grinding. Strain this and add the lemon juice. Add the water and serve chilled or add ice cubes and serve immediately. Note: Δ

It’s a quick and easy method that any home cook can do, any night of the week. No deep frying, no special equipment. This is a game changer! How do Chinese restaurants get their beef so tender?? Ever notice how the beef at Chinese restaurants is so incredibly tender, and how your stir fries at home are just never the same? The secret is tenderising the meat. It’s called velveting beef....

Excitement evidence in this short home movie – my infamous daggy happy dance. 😂 (PS My usual “official” recipe how-to video is above the recipe card, as always!) I wanted to do a special recipe to mark the day. Not just a recipe from the cookbook – too obvious. 🙂 Instead, I’m sharing a brand new British classic recipe. So now you’ve got 130 recipes in the cookbook to make – plus this toad in the hole recipe!...

Besan | Kadalai maavu 1/4 cup Ghee 3/4 cup( you can make it as 1/2 cup ghee + 1/4 cup oil) Sugar 3/4 cup Yellow food colour a pinch Grease a plate with ghee and keep it aside. In a heavy bottomed pan add sugar and add 1/4 cup of water. Dissolve the sugar. Originally aunty didn’t tell me about the string consistency. But i kept till 1 string consistency....

This Celery and Lime Bruschetta topping remains “undiscovered” but once you try it, you’ll definitely add it into your summer rotation. It’s a fantastic way to get a lot of healthy nutrition into you without even thinking twice about it, each slice has about 1 1/2 sticks of celery in it, but you would never guess. While I do like celery, and I often serve it cut up into sticks alongside dip as a “healthy” snack, I get sick of it easily....

Dry roast all the ingredients, under the head “for the powder” and allow it to cool. When done, make it to a fine powder and store it in a container. Now the vangi bath powder is ready. Cook the rice with 1 and half cup of water and allow it to cool completely. The grains should be separate. Cut the brinjals into small cubes.(i used the long purple colour brinjal) Cut the onions lengthwise....

I’m sharing a recipe for 4-ingredient coconut flour biscuits with you today! Just as a preface, I’ve had one too many cups of coffee today, so excuse my silly mood. In addition to feeling giddy (um, jittery?), I’m also in the mood to make lists. So you’ll see a few of those in today’s post. Okay. Read on, friends! These 4-ingredient coconut flour biscuits are for you if: you’re gluten-free and/or have a nut allergyyou have a bag of coconut flour in your pantry that you want to use upyou’re a fan of the benefits that coconut flour has to offer (read below for more on this)you follow a gluten-free/paleo diet and aren’t expecting these coconut flour biscuits to taste like actual buttermilk biscuits...

Well, this is a first! The first non-recipe post I have ever done! I was going to incorporate this into a recipe. But then I thought about the hundreds and hundreds (probably thousands) of hours I spent on the book and decided it deserved a post of its own. 🙂 CLICK HERE TO LEARN MORE ABOUT THE FOOD PHOTOGRAPHY BOOK And wait…there’s more! To celebrate the launch of The Food Photography Book, I’m giving away TWO Personal Food Photography Coaching Packages worth over $500 each!...

Loaded onto soft toasted buns with a generous scoop of creamy avocado, this may well be the burger of your dreams! (Great for grilling on the BBQ) Chicken Burgers Chicken burgers have a bad reputation for being bland and dry, perhaps because of the very fact that they do appear on menus as the healthier option to gutsy beef burgers. Flavourless patties, underseasoned, overcooked, dry, jammed in a burger bun with equally unexciting burger toppings....

It’s quicker to make and just as delicious in its own right, made with avocados, chickpeas OR yoghurt, lemon, coriander/cilantro, garlic and olive oil. Crack open a beer – snack time is here! Avocado Hummus While Guacamole done-right will always be my first avocado love, this creamy avocado dip is my 2nd favourite child. Reserved for those days when: – you can’t decide whether to make a Guacamole or Hummus; – have friends who prefer one or the other (solution: mash ’em up into one dip); – you want to make a single avocado go further (for all those times avocados cost an arm and a leg!...

Beef Barbacoa Hailing from Mexico and the Caribbean, Beef Barbacoa is a dish of meat that’s traditionally slow-cooked – often in pits – with seasonings or a light broth until very tender. As with many well-known ethnic dishes, Barbacoa made its way across borders into the Western world, where it has evolved into a dish of soft, shreddable meat that’s much more boldly flavoured. Made famous by the Tex-Mex chain Chipotle in the US, Western-style Beef Barbacoa has got a fair kick of spiciness from chipotles, a subtle smokiness, hint of spices (the cloves really sets it apart from other pulled Mexican beef), and uniquely, a good amount of tang from vinegar....

Beetroot Chopped 3/4 cup or 1 small beetroot Garlic pods 4 Onion 1 Butter or Olive oil 3 tsp Fresh cream 1-2 tblsp Pepper powder as needed Salt to taste Bay leaf 1 Yellow moong dal 1 tblsp Peel the skin of the beetroot and chop them roughly. I just chopped them finely. Take out the skin of the garlic and chop the onions roughly. In a pressure cooker, add butter or oil....

Method with step by step pictures: First let’s make the outer cover. Combine the plain flour, rava,hot ghee and salt in a wide bowl. Mix this well with your fingers and make this flour mixture as bread crumbs. Leave it for 5 minutes. Sprinkle little water and make this into a smooth stiff dough. Cover this with a damp cloth. Let’s make the filling now. In a pan add the besan|kadalai maavu....

Finally – a bigger, better kitchen for RTM After 18 months of hunting, we have a new home for RTM! This is the biggest and most exciting thing that has happened since….well, since we started RTM during the pandemic! Our new RTM kitchen is located in the Ryde area of Sydney (about 10 km north of Sydney) and is much larger than our current inner city kitchen. We’ve been bursting at the seams in our current location for well over a year....

Lamb Borek Savoury pastries are hard to beat. It explains why pretty much every nation on earth seems to boast at least one kind they’re fiercely proud of. Borek is a pastry that gets so much love it can be found in not one but a swathe of countries, spanning the Balkans and Eastern Europe, Greece and Turkey, all the way to Armenia and North Africa – the Borek Belt!...

We make many varieties of burfis for Diwali. I have posted the popular 7 cup burfi, besan burfi, and coconut burfi recipes in Jeyashris kitchen. Bournvita burfi is the one I have been getting requests for every year from readers. This time I kept that on my Diwali list. I adapted my Karupatti Mysore pak recipe and followed a similar method for making this bournvita burfi. The burfi got ready in 20 minutes....

Pinwheel sandwich Bread paneer rolls Bread pizza Potato curry 2 tblsp Bread slices 2 Dosa batter | idli batter 3 tblsp Oil few drops Molagapodi 1-2 tsp Mash the potato curry with the fork nicely. So that it will be easy to stuff and roll. Trim the edges of the bread and roll them using a rolling pin. Just roll it once on all sides. If the filling is hot, allow this to nicely cool....

A couple of weeks ago, I invited my friends around for a Sunday Roast Lamb Lunch. Nothing better than a leisurely Sunday spent with friends and a table laden with food! I’m actually sharing my Roast Lamb recipes on Wednesday along with a peek into my real life with a video of my lunch! I can’t wait to share it with you!!! But I’m getting ahead of myself. 🙂 So one of the salads I made was this Brussels Sprout Salad....