Orange Peel From 2 Oranges Green chilli 2-3 Tamarind Water 2 cups (thin extract) Turmeric powder 1/2 tsp Sambar powder 1 and 1/2 tsp Jaggery 1/4 cup Red chilli 1 Oil 2 tsp Mustard Seeds 1/4 tsp Asafoetida 1/4 tsp Curry leaves few Salt As needed Method: Take out the skin of 2 Oranges. Cut them into thin stripes. Cut the green chilies In a pan add oil and throw in the mustard seeds,curry leaves, asafoetida and red chilli....

Rasam is one of the staple dishes in South Indian cuisine. We make many varieties of rasam. We make rasam with or without dal. Some rasams we make with tamarind and some without tamarind. Also in the traditional Tamil brahmin rasam do not add garlic. We make Poondu rasam but in traditional tomato paruppu rasam we don’t usually add garlic cloves. Rasam is also made using fruit in Tamilnadu cuisine....

This style of making potato is one of my favorite. A very popular recipe curry in Tamil Brahmin houses. My mom and grandmother make it so yum and we enjoy it with hot rasam rice. Even now, my kids love this simple potato fry. Apart from chopping the veggies, this curry is a very simple one. This pairs well with most of the South Indian dishes. Also, this potato curry is a no onion no garlic recipe too....

Soft ragi puttu | Puttu is a popular Kerala traditionally made in puttu maker. This is a steamed food and quite healthy too. Usually, it is made using rice flour, which I have posted in Jeyashri’s Kitchen already. Ragi | finger millet | Kezhvaragu in Tamil is one of the very healthy grain. In this post, we are going to learn Ragi puttu without using puttu maker. Puttu paired with kadala curry is one of the healthy breakfast of South India....

Rava | sooji 1 cup Water 2 – 2 and 1/2 cup Oil 1 tblsp Mustard seeds 1/4 tsp Urad dal 1/4 tsp Channa dal 1/4 tsp Onion 1 Green chili 1 Cashew nuts few (optional) Curry leaves few Salt as needed Ghee few drops (optional) Dry roast the rava in a pan keeping it in a low flame. Be careful not to change the colour and at the same time ensure it is roasted properly....

Rice 3/4 Cup Toor dal 1/4 cup Sambar powder 1 and 1/2 tsp Small Onions 12- 15 Tomato 1/2 Carrots 1 Radish 1/2 Drumstick 1 Tamarind A small lemon size Sesame oil + Ghee 2 tblsp +2 tsp Mustard Seeds 1/4 tsp Turmeric Powder 1/4 tsp Salt To taste Asafoetida 2 pinches TO GRIND: Channa dal 1 tblsp Green Chilli 1 Red Chilli 2 Vendayam | Fenugreek seeds 1/2 tsp Small onion 2-3 Coconut 1 tblsp Tomato 1/2...

Cooked Rice 1/2 cup Besan | kadai maavu 2 Tblsp Onion 2 Green chilli 2 Coriander leaves Few Curry leaves Few Salt As needed Oil For deep frying Method: Cut the onions, green chilli, curry leaves and coriander leaves very finely. Mash the cooked rice with your hands . Add the Chopped items to the mashed rice and mix well. Add these items just before making. Else the onions will ooze out water and make the pakoras soggy and oily....

METHOD: Peel the skin of the ridge gourd and chop it roughly. In a kadai, add oil and throw in the urad dhal, redchillies, tamarind and asafoetida. Fry till it turns gold in colour. Keep it aside. In the same kadai, add the roughly chopped ridgegourd pieces and saute till it becomes soft and cooked nicely. Allow it to cool First, grind the dal and redchilli mixture along with the coconut(if using) ....

Notes: Method: Semiya |vermicelli 1/2 cup Potato 1 Carrot 1 small Green peas 1/4 cup (cooked) Jeera powder 1 tsp Red chili powder 1/2 tsp Salt to taste Coriander leaves few Garam masala 2 pinches Bread crumbs as needed Maida | all purpose flour 1 tblsp Oil to deep fry Dry roast he semiya for 5 minutes in a low flame till it is golden brown. Add 1 cup water to this and cook it till soft and all the water gets absorbed....

A protein-rich one-pot meal recipe. Soya chunks | meal maker is easily available in Indian stores. It is very high in protein. They say it is the best alternative for meat, as the texture is very similar to meat. We can make many recipes using soya chunks. I have posted a few soya chunks recipes in Jeyashris kitchen. I made this recipe very simple, you can add some veggies and make it more healthy....

Idli tikka Thayir idli Kaima idli Notes: Idli 7 Onion 1 Tomato 1 Butter 1 tblsp Red chili powder 1 tsp Turmeric powder 1/4 tsp Pav bhaji masala 1 tsp Capsicum 1 tbslp (finely chopped) Coriander leaves few Salt as needed Video of Spicy tawa idli recipe Cook the idlis and keep it aside. Left over idlis will be perfect for this recipe. But if you have fresh idlis, just keep it covered in the refrigerator for 2 hours....

Sprouts 1/4 cup Yellow moong dal 1/4 cup Oats* 1/4 cup Roasted peanuts 1 tblsp Flax seeds 1 tbslp Pumpkin seeds 1 tblsp Coriander leaves a handful Mint leaves few Red chili powder 3/4 tsp Salt as needed Ginger garlic paste 2 tsp Garam masala 1/4 tsp Oil 2-3 tsp Thick yogurt 2 tsp *I used the porulvilaga urundai maavu. Alternatively you can Sathu maavu too. Method: Soak the moong dal in water for 10 minutes and boil in water for 5 minutes....

Tofu cubes 1/2 cup Broccoli florets few Capsicum | Bell pepper 1 Pineapple cubes 1/4 cup Garlic 3 pods Ginger a small piece Oil 2 tblsp Corn flour 1 tblsp Honey 3/4 tsp Sugar 1/2 tsp Lemon juice 1/2 tblsp Pepper powder 1 tsp Chilli sauce (optional) 1/2 tsp Salt to taste Spring onion to garnish Squeeze the water from the tofu gently and cut them into cubes. Pat dry them in a kitchen towel In a pan add the oil and add finely chopped ginger and garlic....

Protein-rich thatta payaru sadam recipe – Kongu style one pot pulao. I have tried this recipe a few times in the recent past. As schools are about to reopen, I thought I will share this recipe here, so that it will be helpful to all. Usually, we make chana pulao or Rajma pulao and I have posted both recipes in Jeyashri’s kitchen. This one is a traditional kongu style recipe, made using lobia or cowpeas, or whole green moong dal....

I have grown up eating Thavala adai which my paati makes at home. That recipe is a long due, will post the Thavala adai recipe soon. This Thavala dosa recipe I heard it for the first time in my friend Janani’s place in Singapore. Later many times I have tasted that her place but never bothered to learn the recipe. She always gets the thavala dosa podi from her mother in law from Chennai and keeps it for 6 months....

PREPARATION TIME: 10 MINUTES. COOKING TIME: 30 MINUTES. MAKES: 40-45 PANIYARAMS METHOD: If using leftover idli dosa batter skip the first 2 steps. Soak the rice, dal and methi seeds together for 4 to 5 hours. Drain the water and grind this into a very smooth paste by adding water little by little in between. When done, add salt and mix well. Ferment it for 6-7 hours. Batter is ready....

Simple tomato rice recipe, I personally love this recipe. Amma packs this for the school lunch box and whenever we travel on buses and trains. All my friends in school/college are great fans of my mom’s thakkali sadam. This pairs well with a simple potato curry. I have posted another version of village-style tomato rice. Also check out other easy lunch box recipes – Kathirikkai sadam, cabbage rice, carrot rice Cook the rice and spread it on a plate to make it cool....

Method : Δ

Breakfast Muffins This is a great grab ‘n go breakfast, but also has that wow factor to impress family and friends! It’s one of those “what if I did this….?” recipes when I was making some cheese muffins one day. The first attempt had me scraping muffin and egg off the floor of the oven. The second attempt had me grinning like a fool when I cut open a warm, golden domed muffin to be greeted with the sight of a perfectly cooked egg yolk....

Thick poha 1 and 1/2 cup Oil 4-5 tsp Mustard seeds 1/4 tsp Curry leaves few Green chili 2 Jeera powder 1/4 tsp Turmeric powder 3/4 tsp Salt as needed Sugar 1/4 tsp Peanuts 2 tblsp Potato 1 Onion 1 Lemon juice 1/2 tsp Coriander leaves few Fresh coconut 1-2 tsp (for garnishing) Video of Batata Poha Wash the poha nicely and drain the water. Add sugar, salt and turmeric powder to this and mix well and keep aside....