Goulash If you think Hungary and think hearty food, then Goulash is probably exactly what comes to mind. Unsurprising given it is Hungary’s greatest food export! Is it a stew? Is it a soup? It sort of lies between the two in terms of the amount of broth vs the stuff in it. Though one noticeable thing about traditional Goulash is that the broth is thinner than what you think of with stews, and it’s not thickened with flour or cream....
This tender, slow-cooked meat is covered with a thick tomato-based sauce prepared using Indian spices and sweetened with honey. To make the sauce, you have to first caramelize the onions – get them realllly nice and brown. This will add so much flavor and will create the base for the spiced tomato sauce. This recipe also calls for my homemade meat masala, made with cardamom, cloves, fennel seeds, cinnamon and black pepper....
It is the perfect bowl of comfort on a cold day and tastes even better when eaten while watching your favorite football team play. Or, if you’re like me and don’t care much for football, you can eat this while watching your favorite Christmas movie – even though it’s only October, and your family will likely judge you for it. Sigh, true story. It’s no secret that we are a chili-loving household....
Jasmine rice is a sweetly scented, slightly sticky rice – perfect when paired with spicy creamy Thai curries! I love basmati rice with Indian food, but I’d never dream of serving it with Thai food. Gosh, do I sound like a rice snob? Probably. But when it comes to Thai cuisine, there is no substitute for jasmine rice. Jasmine rice is a long grain rice like basmati, but it’s a little chubbier and certainly stickier....
Why use an Instant Pot? Carne guisada is typically a slow-simmered stew that can take hours to make, but I’ve been able to recreate the dish using my new pressure cooker, Instant Pot. Those of you who have been following my blog for a while know that I had been coveting this pressure cooker for nearly a year before I bought it. It went on sale over the holidays (I bought it for about $115 – it’s only $134 right now!...
What is Sambar? Every South Indian household makes its own version of this beloved dish. While spices can vary, there are a few staple ingredients in sambar: lentils (typically toor dal), mixed vegetables, and tamarind. The type of vegetables in this stew can change depending upon the season and what’s available. The tamarind gives the dish a slightly fruity and tangy flavor, and a bit of sugar or jaggery lends a slightly sweet flavor....
Raw Rice 1/4 cup Jaggery 1/4 cup Pottukadalai 1/8 cup Peanuts 1 tblsp (optional) Coconut bits 2 tsp Ghee 1 tsp Cardamom powder A pinch Method: Wash and soak the rice for 15 minutes and drain the water. In a pan dry roast the rice in smaller lots till they become golden brown. (Porichu edukanum) Keep it aside. Roast the coconut bits and keep aside. Melt jaggery and filter the impurities....
Any variety of kootu is loved by all of us at home. Even my son who sometimes won’t eat some veggies, if I make it in the form of kootu, he will have it without any complaints. Keerai kootu i made it almost once or twice a week and among all kootu recipes, this one with keerai|spinach we like a lot. My mom makes this with manathakkali keerai , which we used to grow in our garden....
Cabbage vadai Vegetable vadai recipe INGREDIENTS: (YIELDS 10 TO 14 VADAS) METHOD: Soak the channa dal and toor dal for 2 hours. Drain the water and grind this along with red chilli, salt ,fennel seeds and asafoetida. Grind them coarsely. You can add few spoons of water if u need while grinding. Add chopped onions to this and finely chopped and cleaned spinach to this. Mix it nicely with hands. Take a portion of batter and flatten this with hands....
I learnt this recipe from my friend Archana from Singapore. I happened to taste this Andhra-style pachadi recipe at her place. She is an excellent cook and the chutney was very unique and tasty. She shared the recipe for the kovakkai chutney and I immediately tried this at home the next day. It tasted exactly the same and everyone at home loved it. I have tried this chutney for my guests too and every time it is a super hit....
Kuthiraivali arisi | Barnyard millet 1/2 cup Channa dal 1/4 cup Toor dal 1/4 cup Poha | Aval 1 tblsp Red chili 2-3 Asafoetida a pinch Shallots | small onion 7-8 (sliced) Murunga keerai |drumstick leaves one hand ful Salt as needed Method: Soak the kuthiraivali millet and poha together . In another bowl soak the channa dal and toor together. Soak this for 2 hours. Meanwhile slice the onions and keep it for adai just before grinding....
Ladies finger | Vendakkai 400 gms Sambar powder 1 tsp (add according to your taste) Turmeric powder 1/4 tsp Salt to taste Oil 1 and 1/2 tblsp Mustard seeds 1/4 tsp Urad Dal 1/4 tsp Curry leaves few If going to make the ladies finger curry in the morning, take it out from the refrigerator the before night and wash it nicely and pat dry it with a clean dry towel and spread it on a newspaper and keep it open the whole night....
I have tasted Makhana as a snack and even posted a few makhana recipes in Jeyashris kitchen. I had never known or tasted Makhana raita before. I heard it through a friend sometime back and tried my version of it. To my surprise, it was a super hit at home. I have made this 3-4 times in the past few weeks. Makhana has a lot of health benefits too. It is a good source of protein, fiber, carbohydrates and calcium....
All purpose flour | Maida 1 cup Milk powder | khoya 3 tblsp Yogurt | curd 3 tblsp Fennel seed powder | sombu powder 1/2 tsp Cardamom powder | elachi 2 pinches Baking soda 1/2 tsp Ghee (for frying) 3 tblsp For rabdi Full cream Milk 3 cups Milk maid ( condensed milk ) 4 tblsp – optional Saffron a pinch Almonds 5 For sugar syrup Sugar 1/3 cup Water 1/4 cup In a wide bowl add the maida | all purpose flour and add the milk powder or mawa, yogurt, fennel powder and cardamom powder....
Ripe Mango (any variety) – 1 medium Cocoa powder 2 tsp Sugar 5-6 tblsp (add or less according to your taste) Milk 1 cup Method: If you want to follow the easy method , just grind all the ingredients in the mixer and pour them into popsicle mould and freeze it. I wanted layered popsicle and so i mixed cocoa powder , half of the sugar and half of the milk separately and mixed mango pulp , other half of sugar and half portion of milk together and layered in the moulds to get a nice effect....
We all make Mango rice during the Raw mango season. As it is lockdown in India now, this year we didn’t get Indian Raw mangoes. The local ones are not so good and most of the time we get the semi ripen ones. Few days back, we started getting vegetables from India. I was super excited to see the raw mangoes in the Indian shop. I have planned for few recipes using Raw mangoes, but still I asked for recipe request on Jeyashri’s kitchen Instagram....
What is Masala Doodh? When it comes to warm drinks, some people like Hot Chocolate, some like Golden Milk, or Chai. I like all (haha), but especially Masala Doodh. That’s because Masala Doodh is: You can make masala doodh by simmering powdered nuts and spices like cardamom, saffron, turmeric in milk. I like using full-fat whole milk because it makes for a rich and decadent dessert, but you can use whatever milk you’d like....
Basmati rice 1 cup Veg stock | Veg broth 1 cup Enchilada sauce 1/4 cup Black bean or Red kidney bean 1/4 cup Capsicum 1/4 portion Sweet corn 2 tblsp Olive oil 1 tblsp Salt little if needed Wash and cook the basmati rice with 1 cup of vegetable broth and little salt and few drops of oil in pressure cooker for 3 whistles. Spread it in a wide plate and keep it in the refrigerator....
Paratha is always a super hit in our home. Next to one pot meal, parathas are preferred by everyone. I make parathas for lunch box or for dinner too. It is always tricky to make Mooli paratha as it oozes out water. I learned this recipe from my friend in Singapore and ever since this method works out so well for me. Once you get the perfect dry stuffing, then you can go ahead and make the radish paratha....
Moong dal 1/2 cup Rice flour 1 cup Ajwain| omam 1 tsp Oil for deep frying + 2 tsp Butter 1 tsp Salt as needed Asafoetida 2 pinches Dry roast the omam for 2 minutes, without getting it burnt. Soak it in water for 15 minutes. Dry roast the moong dal for 3-4 minutes. Let it emits a nice aroma. Be careful not to get it burnt. When it is cool, powder this in a mixie into fine powder....
