Usually, we make Idli by grinding and fermenting Idli rice and urad dal. Sometimes when we run out of Idli | dosa batter, we make upma for breakfast or dinner. I have posted few Instant Idli and dosa recipes in Jeyashri’s kitchen. These Instant peas Idli is similar to our Rava idli recipe, but with the addition of green peas paste. The variation of adding green peas in rava idlis turned out so well....

How to clean and prepare a whole crab A whole crab – especially a live one – is not the sort of thing I cook with every day! So if your reaction to a crab is something like mine below, you’re in the right place. I’m going to walk you through step by step how to clean and prepare a whole crab, then show you how to make one of the most iconic crab dishes in the world, Singapore Chilli Crab!...

Click on the names to get the recipe On the plate Hyderabadi Veg dum biryaniCauliflower pakodaOnion raitaMillet curd rice See you all with interesting recipes in the coming up week. Δ

We are giving broccoli soup an Indian makeover! But before we talk about this Indian style broccoli soup, I have to tell you how excited I am. Tomorrow, Roby and I will celebrate our ONE YEAR wedding anniversary! I’m clearly still in the “honeymoon stage” of marriage, so please excuse the gushing. It’s just that, I feel like our weddings were just yesterday. I say weddings because we had two… in one day....

I already have a recipe for making perfect plain white basmati rice on the blog, but I wanted to share this pea pulao with you too because the truth is that most of the time, I make this pea pilaf over plain rice. That’s because it’s easy to make, tastes great and makes a simple meal feel a touch more elaborate. In the spring and summer time, I’ll serve this pea pulao as part of a simple meal alongside this tomato stew (I skip the blending and leave it “rustic”), a spoonful of yogurt/raita and some sort of Indian pickle....

This is a pan fried fish recipe so is best made with thin fish fillets. Use your fish of choice – anything suitable for cooking on the stove! Fish with Salsa The first official RecipeTin LITE recipe!!! Recipes that fall into this category are healthy meals that are less than 500 calories for the complete meal. The majority of the dinner meals I share are less than 500 calories a serving but that’s usually excluding the sides like rice or bread that it is served with....

If you are looking for some easy pulao recipes or easy lunch box recipes then this is a must-try one. Check out the notes section to see some minor variations. Also in the entire video and post, i have given lots of tips and tricks to cook a perfect pulao. Check out some easy pulao recipes from Jeyashris kitchen – Methi matar pulao, chutney pulao, rajma pulao, corn methi pulao and many more....

Milk 3 cups (600 ml) Sugar 4 tblsp Corn flour 1 tblsp Saffron 1 pinch Pistachio 2 tblsp Cardamom 2 In a heavy bottomed pan add the milk and cook for 10 minutes, keep stirring in between. Soak the saffron in 1 tblsp of warm milk and keep it aside. Pulse the sugar, pistachio and cardamom into a coarse mixture, in a mixie. Dissolve the corn flour in 2 tblsp of water without any lumps....

Besan| Kadalaimaavu 1/2 cup Coriander leaves 1/2 cup (finely chopped) Green chili 1 Ginger a small piece Red chili powder 1 tsp Rice flour 1 tblsp Peanuts 1 tblsp (optional but recommended) White sesame seeds 1 tsp Cooking soda a pinch Salt as needed Lemon juice 1/2 tsp Turmeric powder 1/4 tsp Oil 2 tblsp Mustard seeds 1/4 tsp Asafoetida 2 pinches Grated coconut 1 tblsp (to garnish) Make a paste of ginger and green chili using a mortar and pestel....

It’s an explosion of big, BIG flavours – and it’s a really quick and easy recipe. Kung Pao Chicken Kung Pao Chicken is a Chinese takeout favourite that is mouthwateringly good and highly addictive – so it’s a good thing it’s easy to make at home so we don’t need to order takeout every time we crave it!! We love the strong flavoured sweet-sour-savoury sauce with the signature tingle of numbing heat from the Sichuan pepper!...

This is a very easy and simple rice variety made during the summer season when we get mangoes. The sourness of the raw mango enhances the taste of the mango rice. We make this in the same way we make lemon rice. We usually make this for Ugadi or Tamil new year. I have posted another version of mango rice but I used sevai instead of rice. Chitranna | Kalanda sadam is a popular one in South Indian meals....

Tapiaco |maravalli kizhangu 1 big Oil to deep fry Salt as needed Red chili powder to taste Peel the skin of the tapioca and wash it nicely. Pat dry it. Cut them into slightly thick roundels. Else you can use a mandolin slicer and make them into bit thick slices. Stack the roundels. Cut them into thin sticks. If the sticks are thick, it will be soggy after fried. To make it crispy, cut them into thin sticks....

Beetroot pulao Palak pulao Basmati rice 1 cup Carrot 1 Green peas 1/4 cup Capsicum 3 tblsp (finely chopped) Onion 1 Cloves 3 Bay leaf 1 Cardamom 2 Ginger garlic paste 1 tsp Oil 1 tblsp + 3 tsp Ghee 1 tblsp Coriander leaves few Mint leaves few Red chili powder 1 and 1/4 tsp Coriander powder 1 tsp Cumin powder 1 tsp Garam masala 1 tsp Salt as needed Method:...

Also, check out, spicy masala peanuts, Congress kadalai and roasted peanut chaat Hope you are doing good. Wanted to ask do we need to add baking soda or powder in it (as description and list of ingredients contradict each other).I just made one batch using baking soda, it came out absolutely wonderful.Thanks for the recipe.NImish Pls tell if/how we can do it on a stove top? Δ

Samai millet | little millet 1/2 cup Jaggery 1/2 cup Small banana 2 Cardamom powder 2 pinches Coconut bits 1-2 tblsp Ghee 4-5 tblsp Salt a pinch Method: Wash and soak the little millet for 2-3 hours.You can use kuthravali(barnyard millet) or thinai(foxtail millet) or varagu(kodo millet). Drain the water and grind this in a mixie till it gets a coarse texture. Add the banana and jaggery to this. Grind till the banana gets mashed completely....

Rice flour 1 cup Moong dal | Yellow moong dal 2 tblsp Butter 1 tsp Oil 1 tblsp+ for deep frying Salt to taste Asafoetida a pinch Cumin seeds 1/8 tsp Sesame seeds 1/8 tsp Water to knead the dough Dry roast the moong dal and make it into a fine powder. Now a days we get readymade moong dal flour in shops. In a wide bowl add rice flour, roasted moong dal flour, butter, 1 tblsp hot oil, salt, asafoetida, cumin seeda, sesame seeds....

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Oats upma Oats idli Oats Tikki Dry roast the Oats in a pan in a low flame for 5 minutes . Take care not to get this burnt. Allow this to cool completely. In a vessel, add the yogurt and add the chaat masala, jeera powder and mix well. Add the sweet chutney and green chutney. Add this to the roasted oats. Mix well. Add the chopped cucumber and pomegranate. Add the coriander leaves, sev and boondi....

Find the recipe on page 244-245 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!...

Do check out other Andhra recipes, Gutti venkaya koora, Andhra pulihora, Kovakkai chutney and Paruppu podi. Add 1/2 cup toor dal, 3 cloves garlic, 2 slit green chili, 2 chopped tomatoes and a pinch of turmeric powder.Add enough water and pressure cook this for 4-5 whistles. Mash this well and add it to a pan.Finely chop 2 cups of palak leaves.Add the leaves to the dal.Add 1 tsp red chili powder, 3/4 tsp coriander powder and salt....