Besan burfi | besan ki burfi is similar to our South Indian Mysore pak. I have tasted this few times in Singapore in friend’s house. Recently I tried besan burfi with jaggery and also with sugar. Both the recipes were super hit at home. Usually it is made using slightly coarse besan| gram flour. But we can add little sooji to get that coarse texture. The main key in making perfect besan burfi is to get the sugar syrup consistency right....

Karele ke chilke ki sabzi is a stir-fry dish that calls for bitter melon peels. Bitter melon is a very acquired taste, so if you’ve never heard of this fruit, then chances are you will not like the dish. People either love it or hate it. I used to be a karela hater, but now I love love love it. So yes, it’s absolutely possible to acquire the taste for it, but I’m not sure anyone likes it on the first try....

Chicken pot pie soup is rich, creamy, and full of flavor. It’s the perfect soup for fall, for rainy days, cold weather, for sniffles/flu season, and pretty much any time you want a big bowl of comfort. The best part about this paleo-friendly recipe is that no one will know it’s healthy unless you tell them. That’s because this soup tastes just like traditional chicken pot pie filling. Actually, let me rephrase that – it’s WAY better....

When you make these caramels, you’ll first need to melt your coconut oil in a pan on medium heat. Then, add the chopped dates and saute the fruit. This will help soften the dates and eventually, the dates will melt into each other to form a soft fudge. Add the shredded coconut and then shape the fudge while it’s still warm. Allow it to set in the fridge and once it hardens, cut the date fudge into little caramels....

Chilled milk 1 cup Sugar 1 tblsp Coffee decoction 1/8 cup Ice cream 1 scoop (optional) Chocolate syrup as needed Method: Add chilled milk, sugar, coffee decoction, ice cream and chocolate syrup in a blender and blend well. I used chocolate ice cream. Pour it in a glass and serve chilled or with a scoop of ice cream on top. Even in shot glasses like we did. Method with step wise pictures:...

Click on the items below to get the recipe: Δ

METHOD: Using less water cook the frozen corn kernels. If using MW just cook it for 3-5 minutes. Drain the excess water . Transfer it to a wide vessel. when it is hot add the tandoori masala, chaat masala, butter and salt. Mix well and add a dash of lemon juice. Mix again. The cup corn chaat is ready to serve. Note: Its tea time here and was wondering what snack to prepare....

Drumstick leaves 3 cups Small onion 10 Red chili 1 Yellow moong dal 2 tblsp (optional) Salt to taste Sugar 1/4 tsp Oil 1 tsp Coconut 2 tblsp Mustard seeds 1/4 tsp Urad dal 1/4 tsp Δ

ry fruits poli, a no sugar less oil Indian dessert recipe, a healthy version of poli, recipe with step-by-step pictures. Poli also called Obattu, Holige, puran poli, and vermi in different languages, is a sweet loaded with ghee. The stuffing inside the polis varies from place to place as South Indians, and Maharastrians use chana dal and Gujaratis use Toor dal. Apart from these traditional polis we also make different varieties of poli with our creative ideas....

Nowadays my kiddos have become huge fans of Nutella and after the super hit of my Nutella truffles I bookmarked this cookie recipe from Treatntrick blog I tried it, and it is made not only to celebrate Valentine’s Day but also to mark another special occasion. We both are blessed with a little boy six years back on this day. So here comes the perfect recipe for eggless nutella cookies...

Now when it comes to the plant… well, this was my first time trying it. I saw a small fennel bulb at my local farmer’s market. I asked the vendor how to use it and the sweet lady spent the next five minutes giving me ideas. One of those ideas was to use it in a salad. I have been eating fennel seeds since I was a little kid. When you leave an Indian restaurant, chances are you’ll see a bowl full of seeds, some of them in bright candy coating....

Carrots 4 (small size) Milk 3/4 cup Sugar 4-5 tblsp Cardamom powder | Everest Milk masala 1 tsp Milk powder 3 tblsp (optional) Almonds few (for garnishing) Ghee 1 tsp Peel the skin of the carrots and if you want you can grate this in a small grater. I just roughly chopped them and pulsed it it in the mixer. I have had gajar halwa in a friend’s place in this style....

Mango Chicken This Indian mango chicken is one of my all-time favorite curries – everyone in my family loves it! And by “everyone” I mean my picky toddler and my picky husband which means this chicken dinner is a winner (sorry, couldn’t resist). It’s very flavorful curry and yet also very mild thanks to the sweet mango sauce and coconut milk. If you’re new to Indian cuisine or are trying to get your kiddos to eat Indian food, this mango chicken curry aka aam ka murgh is a great dish to start with....

This dosa batter is made using wheat flour, rice flour, gram flour, and rava. You can add ragi flour or millet flour to this batter. The key tip to making crispy Instant dosas is to keep the tawa hot and the batter thin. If the batter is thick, dosas will come clumpy and hard. To get lacy crispy dosas, ensure the batter is watery. If there is any leftover dosa batter, it can also be added to this....

This is a new and interesting variety of sundal which I learnt from my friend’s mom during last year navaratri. She added a fresh sundal podi and used grated carrots instead of coconut. I loved that version and noted down the recipe from her in my mobile notepad. I have posted many sundal recipes in Jeyashris kitchen for Navaratri. Every year I post Navratri recipes during this season. Do try this interesting Kondakadalai sundal this year....

Lavang Latika is a popular Bengali sweet, similar to our Suryakala and Chandrakala. I heard this for the first time when my co-sister’s mom made it and brought it for us once. Generally, she makes this sweet for Diwali. She is an expert in making this sweet and every year she brings a box full of this for her daughter when she comes on a vacation to Chennai. Since we were in a joint family we also eat this happily....

Never be disappointed by gluggy, mushy, bland Mexican Rice again! Red Mexican Rice – an essential Mexican side! 2 years ago today, I was in Oaxaca, arguably the food capital of Mexico and an ideal place to watch the festivities of Day of the Dead, an annual multi-day holiday during which family and friends gather to pray and celebrate the life of those who have passed. It’s colourful, it’s joyous, there’s a seemingly endless stream of parades that weave through the streets....

Method: Moong dal 1/2 cup Red chili powder 1/4 tsp Chaat masala 2 pinches Oil 2 tsp Salt as needed Turmeric powder a pinch Soak moong dal in water for 2 hours. Drain the water completely and dry this in a clean towel for 5-10 minutes inside the home. In a microwavable plate spread the moong dal. Add oil,turmeric powder and salt. mix well . Microwave this for 12 minutes, till it gets nicely roasted, Every now and then mix this properly so that you can avoid getting them burnt....

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. I want to compile all my murukku recipes in one place along with some basic tips. Some basic tips for beginners Why is murukku hard If the murukku is hard it means, oil or butter is not added in the right quantity while making the dough....

Basmati rice 1/2 cup Paneer cubes 3/4 cup Green peas 1/4 cup Onion 1 Tomato 1/2 Ginger a small piece Garlic 3 pods Green chili 1 Cumin powder 1/2 tsp Coriander powder 1/2 tsp Garam masala 2 pinches Butter 3 tsp Oil 1 tsp Mint leaves few Kasoori methi a pinch Grind the ginger garlic and chili into a paste. Finely shop the mint leaves, onions and tomato. In a pan add oil and add the paneer cubes and saute it till golden brown....