Deepavali lehiyam | Deepavali lehiyam is a traditional and must one in our deepavali menu. It has a lot of medicinal properties which aid in digestion. Also, this is given to newly delivered moms as a part of the postpartum diet. I posted a homemade easy Deepavali marundu recipe in Jeyashri’s kitchen many years back. Also, my sister has shared a detailed post on Deepavali lehiyam in her blog too....
So you’ve finished cooking an Indian dish, and it’s delicious! Maybe it was my chicken biryani? Or perhaps one of my curry recipes on the blog? Now that you’re done cooking, you might be wondering – what do I do with the whole spices floating around/hiding in the dish? If you’re asking yourself that question, know that you are not alone. This is one of the things that I get asked about ALL....
INGREDIENTS: FOR CARROT CAKE FOR HOT TOFFEE SAUCE: METHOD: Sift the all purpose flour, baking soda and baking powder for even mixing. Grate the carrots and add the condensed milk, melted butter and carrots in a bowl. Mix it gently and evenly. Add vanilla essence to this. Now mix this wet ingredients to the flour mix and gently mix it. Grease a pan and pour the cake mixture to this....
Teh tarik recipe Mint chai INGREDIENTS:( SINGLE SERVING) METHOD: In a pan add the cocoa powder, sugar and salt along with hot water. Slowly add the milk and bring it to a boil. Keep the flame low. Remove from heat and add vanilla essence. Whisk the mixture to make it frothy. Dust with some chocolate powder on the top if you want. The entire process can be done in Microwave too....
Rasam is one of the most staple gravy in South Indian cuisine. We make many varieties of rasam in our home. A small difference in the ingredient makes a huge difference in the taste. We make rasam with garlic, without garlic, with or without tomato, and sometimes with or without dal too. We also make rasam with fruits like pineapple, watermelon, strawberry, orange, gooseberry, and lemon. In olden days many simple rasam like, goddu rasam, milagu rasam are made, without tomatoes....
There’s no need to stand around stirring and staring as a pot of kadhi simmers away. What used to take over an hour on the stovetop now takes just ten(-ish) minutes in an instant pot. What’s Kadhi? There are many different regional variations of kadhi. I’m sharing a recipe for creamy Punjabi kadhi which is made with besan (Indian chickpea flour) and yogurt. Punjabi kadhi usually also calls for pakoras which are flavorful fried fritters that you serve in the creamy sauce....
You are going to love this flavorful spiced poha. My recipe calls for a blend of robust spices, crunchy peanuts, chewy sweet golden raisins, and tangy lemon juice. Poha is a simple dish to prepare, and we’re making it even simpler with an instant pot! This aloo poha recipe is very hands-off – there’s no need to stand by the stovetop stir-frying potatoes. Let the IP do all the work....
Maida | All purpose flour 1 cup Rice flour 1 tsp Yogurt 1/2 cup Baking Powder 1 tsp Sugar 2 cups Water 1 cup Yellow | orange food colour few drops Oil for deep frying Saffron | pistachios for garnishing (optional) Lemon juice 1 tsp Rose essence 2 drops In a bowl add the maida, rice flour, baking powder and sieve it. Sieving is for proper mixing. Add yogurt and food colour to this....
Karamani | Black-eyed beans are the ones we normally use to make sweet sundal along with jaggery. When we were kids, I never tasted this one just for the reason that it has jaggery in that. It will be very disappointing for me if somebody gives vella sundal, when we visit their house for Golu. Nowadays everything has changed and I love this vella sundal and most of the sweets with jaggery also....
Delicious 3 ingredient paal payasam recipe using the popular chettinad kavuni arisi | black rice Usually, we make paal payasam using basmati rice or seeraga samba rice or even millets too. I have posted black rice kheer recipe in Jeyashris kitchen. Recently I got a pack of black rice to try idli and dosa out of it. On the day of Varalakshmi nombu, I have invited a few of my friends home in the evening....
Add the green chutney. Just drizzle them on the khakra. Add the boiled potato to this. Sprinkle some chaat masala. Drizzle some sweet chutney to this. On the top add some pomegranate too.Garnish with coriander leaves and sev. Serve immediately. Cook time: 10 Minutes Serves: 1 Author: Jeyashri Recipe Category: Snack Method : Δ
Sooji |Rava 1/2 cup Onion 1 Tomato 1 small Oil 2 tsp Ghee 1 tsp Mustard seeds 1/4 tsp Urad dal 1/4 tsp Cashew nuts 5 Curry leaves few Red chili powder 3/4 tsp MTR Vaangi bath masala 1/2 tsp Salt as needed Green peas 1 tblsp (optional) Grated coconut 1 tsp (to garnish) Dry roast the rava|sooji, in a pan for 5 minutes, without changing its colour. Keep it aside....
Kimchi Fried Rice Kimchi Fried Rice is as common in Korea as Chinese fried rice is in China. Every household makes it, and it’s a thrifty comfort dish that makes use of leftover cooked rice and kimchi from the fridge. Extra ingredients on hand are often added to keep things interesting. This fiery-red Korean rice dish is more bark than bite! While it is full-flavoured, it is not nearly as blow-your-head-off-spicy as one might expect....
Lamb Souvlaki Souvlaki is essentially Greek fast food but to think of these being compared to McDonald’s is somewhat laughable because hello! Succulent pieces of tender lamb infused with bright lemon flavours, a stack of garlic, and earthy oregano, that smells so outrageously good as they cook you can’t help but grab one straight off the grill and eat it hot, straight off the stick….. Nope. That is not the reaction anybody has at Maccers!...
The very first feature I did for Super Food Ideas magazine was called “Double Duty” where I shared recipes where one base mixture was used for two purposes. So for example, I did a Garlic Lime Marinated Prawns (Shrimp) with Green Rice where one lime and garlic mixture was used to marinate the prawns and as the flavour base for a green spinach rice. Using a salad dressing as a marinade for chicken is Double Duty in its simplest form and this Lemon Chicken Salad is a terrific example where the Lemon Dressing works as a fantastic marinade to infuse chicken with flavour – quickly!...
BONUS: I’ve also included directions for how to make this using store bought Massaman Curry paste, including my tip for the BEST brand to use! Feeling inspired to make a Thai banquet? Try adding Chicken Satay Skewers, Thai Fish Cakes, Pad See Ew Noodles or Thai Fried Rice to your menu! Massaman Curry Peanuts, coconut, aromatic fresh and ground spices, potatoes and fall apart beef. What’s not to love about Massaman Curry?...
Sambar is one of the staple items in South Indian homes. We make different varieties of sambar. In some, we use sambar powder and for some sambar, we roast and grind freshly made sambar masala. This one is a very simple one without the addition of sambar powder. The red chili and green chili lend spiciness to the sambar. This milagai killi potta sambar can be paired with hot rice or with idli, dosai or ven pongal too....
Almonds | badam 20 Pistachio 15 Cardamom | elakkai 6 Saffron 2 generous pinch Sugar 2 tsp (optional) Video of how to make Milk masala Bring all the nuts to room temperature, if you have kept them in the refrigerator. Put everything in the mixer and pulse it to make a coarse powder. I didn’t add sugar. If adding sugar add. Milk masala is ready. Store this in a airtight container in the refrigerator....
Thinai Flour | Foxtail millet flour 1/2 cup Naatu Sakkarai | Jaggery 2 tblsp Oil 2 tbslp Baking Powder 1/2 tsp Baking soda a pinch Milk 1 tblsp In a wide bowl, add the millet flour, naatu sakkarai, oil, baking soda and baking powder. Knead this into a smooth dough, sprinkle little milk for kneading. Initially i thought the dough will not hold, but it beautifully folded and formed a dough....
In a pan add oil and add in the toor dal, channa dal, red chili, slit green chili, and curry leaves. Saute till the dal turns golden brown color. Once it is done, finely chop the tomatoes and add them to the pan. Add the tamarind extract to the pan. (soak the tamarind in warm water for 10 minutes and extract the juice by adding 1 and 1/4 cup water)...
