What is Lauki Burfi? Lauki burfi is an Indian fudge made using bottle gourd, a very popular Indian vegetable. I actually shared a Lauki Dal recipe on the blog not long ago. Today though, we’re using it in dessert! My recipe for lauki burfi calls for just a few ingredients: bottle gourd, sugar, powdered milk, ghee, and cardamom. This type of fudge typically calls for green food coloring, but we’re topping it with green pistachios instead!...

I promise I am not exaggerating. This is not just “another meatloaf” with ground beef/mince mixed together with some random Italian herbs. Oh no. This is so much more than that! THIS is made in the spirit of homemade Italian sausages. Have you ever made Italian sausages? I have. They taste amazing. They require speciality equipment to ground pork shoulder, electronic scales to get the exact amount of herbs and salt, and of course the sausage machine to pipe the sausage mixture into the casings....

I started browsing for recipes in internet, 2 years back. I always try recipe from blogs. I slowly started making very few friends out of this and i mail them regarding my doubts and i get quick response from them. I never thought of starting a blog on my own. Among the few friends i made Raji of Raks Kitchen got close to me. We both stayed in singapore and that time i was new to singapore too, she answered all my queries patiently....

Onion tomato chutney Kollu thogayal Method : Δ

We usually make kozhukattai with homemade rice flour or with store-bought idiyappam flour or rice flour. I have already posted 4 ways of making kozhukattai maavu as a separate post. This method is very similar to the one I have posted in that. I usually make kozhukattai using store-bought idiyappam maavu. I make pretty soft kozhukattais but still, I have mastered the art of my grandmother. She makes bouncy soft kozhakattais and they stay soft for more than 7-8 hours....

All purpose flour | Maida 2 Cups Baking powder 1/2 tsp Baking Soda 1/4 tsp Yogurt 1/4 cup Warm milk 1/2 cup Kalonji |Nigella seeds – 1/2 tsp(optional) Oil 2 tsp Salt to taste Sugar 2 tsp Butter | Ghee to make kulchas Method: In a wide bowl add the flour, baking soda and baking powder. Sift the flour for even mixing. Add the yogurt, warm milk,sugar, salt and oil....

The fruit mixer is a very popular juice and is available in most of the fruit shops in Madurai. I vividly remember having this in a shop near Periyar bus stand. A small shop, which is always crowded with people irrespective of the weather. Amma will take us there after finishing all our shopping for hours in the hot sun. I always wanted to taste the fruit mixer but being a teenager I was super inhibited to drink the pulpy juice in public....

Idli dosai is a common breakfast | and dinner in South Indian homes, but every house’s side dish elevates the simple breakfast taste. We make different varieties of chutney and I have posted many chutney recipes in Jeyashri’s kitchen too. I recently visited India and met my relatives and friends in Madurai. I learned a lot of new recipes on this trip and am super excited to share them with you all....

METHOD: Wash and peel the skin of the mangoes and chop it finely. In a pan, add the finely chopped mangoes, sugar and lemon juice. Keep it aside for 15 minutes. This will help the mango to bring out its flavour nicely. No need to add water. Just switch on the flame and let it cook in a medium low flame. Stir it . Add lemon zest too. Be careful not to burn it....

Paal kozhukattai is a traditional sweet of chettinad region in Tamilnadu. We make paal kozhukattai with sugar and jaggery. I have posted both versions of paal kozhukattai in Jeyashri’s kitchen. During this mango season, I wanted to post few interesting mango recipes. I have noted down a few, also have some requests from readers too to post some recipes. Mango Paal kozhukattai is the first one on my list so wanted to post it first....

In a tall mixer jar, add the yogurt, green chilli , a pinch of chaat masala, jeera and salt. Blend this for a 2 minutes. Generally i don’t like adding water to masala chaas. If you want you can add according to your liking. Serve this by garnishing a pinch of chaat masala and little freshly, coarsely ground jeera . Adding jeera in the last is optional. always serve chilled....

How smug do you feel? (Answer: VERY!) Mexican Meatballs I probably shouldn’t admit this, given I run a recipe website and I feel like I’m expected to have a positive attitude to all things food. The truth is I don’t really have the patience for meatball rolling. I’ve previously whined that someone really needs to invent a meatball rolling device. I picture some tube-like thing into which meat is stuffed, then perfectly shaped meatballs come plopping out the other end....

Milk peda | Paal peda |Dhoodh peda is a very simple and easy dessert made with milk. If you are running out of time but still wanted to try out an easy sweet then this milk peda is the exact perfect sweet for you. The entire process can be done in a Microwave oven but since I don’t have a microwave oven I made it on the stovetop. It took less than 10 minutes for me for the entire process....

Next to naan and Tandoori roti, missi roti is a popular Indian flatbread. It is a very popular dish in Punjabi and Rajasthani cuisine. Usually, we make Indian flatbread with whole wheat flour and the Naan is made using plain flour. This one is a mix of whole wheat flour and gram flour, also called kadalai maavu in Tamil and besan in Hindi. We can pair this with any North Indian-style gravy or a simple dal....

Besan | Kadalaimaavu 1 cup Khoya | Mawa 1/2 cup Sugar 1 cup Ghee 1/2 cup Milk 1 tblsp Almonds and pistachios few (for garnishing) Cardamom powder a pinch (optional) Mohanthal recipe video In a wide bowl add the besan | kadalaimaavu and add 1 tblsp of ghee and the milk. Mix well with your hands to form a crumbly texture. It will be like a sand. Rub it nicely with your hands for 10 minutes....

Upma is a common breakfast in South Indian homes and we usually make many varieties of upma. The most common are rava upma and semiya upma which take place at least weekly once in our breakfast menu. Unlike the other upma, this Oats upma is very rich in fiber and since we add veggies, it makes the upma more nutritious. If you are a working mom, a bachelor, or a hostel student, this healthy meal can be done in just 15 minutes....

Chakka pradaman Palada payasam White pumpkin| vella poosanikkai 1 cup Black eyed beans |karamani 2-3 tblsp Green chili 2 Thick coconut milk 1/2 cup Salt as needed Curry leaves few Coconut oil 2-3 drops. Soak the karmani|black eyed beans for 5 to 6 hours or overnight. Cut the poosnaikai in to cubes and slit the green chili. In a pan add the white pumpkin and add the slit green chili and add salt....

Dear readers – Before jumping into today’s recipe, just a quick thank you for all the lovely messages of support and congratulations on the new food bank kitchen for RecipeTin Meals. Today was the teams’ first day cooking in the new kitchen – all the space was a luxury! We are so excited about the possibilities, the ability to increase the number of meals we make and people we can help....

This dessert is meant to be just sweet enough. I like to indulge every now and then, but I also want to be smart about what I choose to eat. I’m trying to make good choices. This = good choice. I meant to share this post before Mother’s Day, but… life and baby Tony keep me pretty busy. Strawberry season is still in full swing though, so you’ve got plenty of time to make this!...

Aarti’s book, Aarti Paarti: An American Kitchen with an Indian Soul, is absolutely beautiful. Not only will the photographs make your mouth water, the stories inside will warm your heart. This book is filled with anecdotes about Aarti’s life, her love of family, and her time on The Next Food Network Star. I remember watching the entire season that Aarti was on the show. I was rooting for her because I so badly wanted an Indian cooking show on the network....