My big, easy pasta salad Newsflash! You don’t need a gazillion add-ins to make a great pasta salad. You don’t need pricey ingredients like baby bocconcini, you don’t need to buy multiple bunches of herbs (and just use a teeny amount of each) and you don’t need much time. All you need to do is toss hot, freshly cooked pasta in a simple, tangy, Dijon cider vinegar dressing then set it aside while the pasta cools....
Back during our childhood days, amma makes coconut chutney, kothamalli chutney, garlic chutney, kadalaimaavu chutney, or Sambar, whenever she makes idli dosa at home. We happily eat idli dosai with molagapodi also. After I started interacting with friends after marriage, to be precise, after moving to Singapore, I came to know about varieties of South Indian chutney recipes. I have shared a lot of chutney recipes in Jeyashris kitchen too....
Sakkarai pongal | sweet pongal is made for Pongal festival. We usually make Sakkarai pongal with little milk on Pongal day. When that milk boils and froths up, we all say ” Pongalo pongal”. This Paal sakkarai pongal recipe, is similar to Sakkarai pongal, but I can say it is a mix of akkaradisal and kalkandu bath. I learned this recipe of paal sakkarai pongal from my friend’s mom in Singapore....
Full cream milk 1 litre Yogurt 2 – 3 tblsp All purpose flour 2 tsp (optional) Ice cubes few In a wide vessel boil the milk, mean while keep the strainer ready along with a clean white cheese cloth (you can use a cotton towel or dhothi cloth too) When the milk is boiling lower the flame and add the yogurt to this. The milk will start curdling by this time....
Pineapple chunks 2 cups (approximately) Elaneer| Tender coconut water 3 cups Ginger a small piece Curry leaves 10 leaves Sugar 3-4 tblsp Water 3/4 cup (approximately) Video on how to make Pineapple mocktail In mixie|blender add the pineapple chunks, ginger,curry leaves and sugar. Blend this well into a paste adding 1/2 cup of water. Using a sieve, filter the juice. Discard the fibre. Add the chilled coconut water to the pineapple juice mixier....
Potato 1 cup All purpose flour | maida 4 tblsp Baking soda a pinch Ghee 1 tsp Sugar 1 and 1/2 cup Water 1 and 1/2 cup Rose water 1 tsp (optional) Oil for deep frying Boil the potatoes and mash them nicely. Best way is to grate them in a grater to make it even. Add the flour and baking powder to this . Knead this into a smooth dough without any cracks....
Potato | urulai kizhangu 2 Oil 3 tsp Mustard seeds 1/4 tsp Garlic 1 pod Ginger 1 small piece Onion 1 Sesame seeds 1 tsp Saunf | sombu 1 tsp Sesame seeds 1 tsp Green chili 2 Asafoetida 2 pinches Besan | kadalai maavu 1 tblsp Red chili powder 1-2 tsp Turmeric powder 1/4 tsp Salt as needed Curry leaves few Coriander leaves few Finely chop the onion, ginger ,green chili and garlic....
Rava kesari, is one the easiest sweet recipe which is very common in most households. During our childhood days, whenever we have sudden guests at home, amma or paati will make Rava kesari only. I have posted few kesari varieties in Jeyashris kitchen Though I make good rava kesari, I want to learn the trick of the Rava kesari served in Weddings. If you have observed it well, the kesari stays in the same texture even after many hours....
I have already posted ribbon pakoda a few years back. This version of ribbon murukku is an interesting one without the usual rice flour and gram flour combo. As mentioned in my milagu thattai post, this recipe too I got from my chitti. My amma passed on this flour according to the proportion mentioned by her. So I had the ready-made flour and I find it very easy to make ribbon murukku with the instant flour....
Sattur is a small town on the Southern side of Tamilnadu, in the Virudunagar district. This place is famous for kara sev. They make sev in many flavours. I posted Seeni sev recipe in Jeyashris kitchen a few years back. Traditionally, Kara sev is made by pressing the dough on a perforated ladle. But When I shared Kara sev and Garlic sev I used the murukku press. So this time I thought I would share the traditional method....
A lot of people love the taste of chicken livers. I will be super honest with you guys and say that I am normally not a fan, BUT when prepared bhuna-style with lots of spices, it becomes a dish that will please any meat-eater. If I actually really enjoy eating this dish, then you will too. If I’m going to eat chicken liver, THIS is what I want it to taste like....
This punch is fresh, fruity, bubbly, sweet and the right amount of tart. Plus, it is super simple to make! You just toss a few ingredients into a blender and blend until smooth. Then add some club soda or sparkling water right before your guests arrive. That’s it! I wanted this to be a really easy cocktail recipe because these days, I don’t have have time to serve fancy-schmancy drinks....
I remember during my childhood days, my father would buy this thavala vadai whenever he goes to the Town. We stayed 8 km away from the main city and he goes to the main Madurai town during the first week of the month. There used to be a very famous bajji, bonda and vadai shop, a small brahmin mess. My dad buys thavala vadai from there for my grandmother and many other snacks for us too....
Check out how to make Kozhukattai maavu The savory version of kozhukattai , which is made by stuffing urad dal poornam, made for Ganesha Chaturthi. Last year itself I wanted to post the recipe for ulundu kozhukattai, but somehow I couldn’t make it out. In my mom’s place, she makes this savory version of kozhukattai more than the Modakam, whereas in my in-law’s place every one likes Modakam a lot. Though the making of kozhukattai is a bit time-consuming I love to make it and of course, eat it too....
METHOD: After steaming the grind dal which we soaked for usili, allow that to cool and grind it in a mixer. In a pan add oil and throw in few mustard seeds and curry leaves and saute the poornam for a minute. Poornam is ready. Take a lemon sized of outer dough (refer HERE for the recipe) With your fingers make a cup put of this and place little poornam inside this and carefully seal this as how we seal the uppu ulundu kozhukattai....
METHOD: Chop the veggies finely. Hung the curd in a muslin cloth for 1/2 an hour.If u dont have a muslin cloth a normal cotton handkerchief will do.Microwave the corn for 2 minutes.I used the frozen corn.Drain the water and add it to the chopped vegetables. Add salt and pepper to the vegetables and toss well. After half an hour,take the curd from the cloth.Don’t squeeze.Just add it to the veggies....
Vethaya keerai | methi leaves 1/2 cup Small onions |shallots 20 Garlic 10 Tamarind a lemon sized piece Sambar powder 2 tsp Red chili powder 1 tsp Coriander powder 1 tsp Turmeric powder 1/4 tsp Fennel powder 1/2 tsp (optional) Salt as needed Sesame oil 1 tblsp Mustard seeds 1/4 tsp Jaggery |vellam a small piece Wash the methi leaves and chop them finely. Chop the small onions finely. You can use big onions too, but shallots gives a nice taste to the gravy....
Vazhaipoo usili Beans paruppu usili Toor dal 1/4 cup Channa dal 1/4 cup Methi leaves| Venthaya keerai* 2 cups Red chili 4 Mustard seeds 1/4 tsp Urad dal 1/4 tsp Asafoetida 2 pinches Turmeric powder 1/4 tsp Oil 1 tblsp Salt as needed *I added 1 cup only and felt it is less, so changed the measurement to 2 cups. Method: Soak the toor dal and channa dal for 30 minutes along with the red chili....
Wheat flour halwa from scratch – I have posted Godhumai halwa made using Wheat flour. This one is the halwa using wheat berries or Godhumai. Tirunelveli, is a town in Tamilnadu, famous for halwa. So we call this halwa Tirunelveli halwa. During my childhood days, though I am not a big fan of sweets, I love to eat halwa from a particular shop in Madurai. My dad used to buy Mundiri halwa from Happy man Iyengar, Madurai, the halwa was loaded with cashew nuts....
Let me first preface this post by assuring you that Dozer is currently “ok”. He has a condition called laryngeal paralysis which is obstructing his breathing. He is home after being in surgery, exhausted. But he is alive, and as I write this post he is sprawled at my feet, snoring loudly. Here is an update on what’s happened – and why I’m telling you. Dozer has laryngeal paralysis Dozer has been diagnosed with a condition called laryngeal paralysis which is where the larynx is paralysed so it doesn’t open to allow the free flow of air into his lungs....
