Also check out my Vendakkai varuval Mixed veg pakora Wash the okras and pat dry it with a kitchen towel. Cut them into thin horizontal slices or round ones as you prefer. Mix all the ingredients, except oil ,with the cut okras. No need to add water. The slimy texture of the ladies finger when mixed with salt, oozes out moisture, which will be enough. Heat the oil in the pan for deep frying....
Fabulous for a quick midweek meal and ESPECIALLY great for the BBQ! Bonus: super healthy at less than 300 calories for a whole chicken breast. Lime Chicken If you love lime flavour – and I’m yet to meet anyone who doesn’t – this Lime Chicken has your name written all over it. It’s juicy. It’s caramelised. And it truly tastes of lime. (gasp shock horror!) (PS The key is to use lime ZEST....
Aloo chana chaat is a popular chaat recipe and I have posted in Jeyashri’s kitchen long back. This time I wanted to try Chana chaat with Macaroni pasta. We make Indian style Masala pasta using Macaroni pasta. I have posted a few fusion chaat recipes in Jeyashri’s kitchen. This Macaroni chana chaat is a super hit among kids at home. This is a perfect evening snack and a healthy one too....
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It’s way better than your everyday bakery and will rival some of the best meat pie makers in town – Bourke Street Bakery included! Bonus: old school beef mince meat pie recipe included. For a Family Size Meat Pie – see here! Australian meat pie recipe!! From midnight post-pub feasting to footy games, quick lunches on the run to essential road trip pit stops, Aussies never need an excuse to get stuck into meat pies!...
INGREDIENTS: SERVES 3-4 *Sambar powder can be replaced with coriander powder and red chilli powder. METHOD: Wash the methi leaves and chop them roughly. In a wide bowl add the methi leaves and add the rice flour, gram flour, sambar powder,coriander leaves,amchoor powder,jeera,salt and garam masala. Add chopped onions to this. Add little water to this and make it to a dough consistency. Heat oil in a pan for deep frying....
My family always gives me grief about how often I make Middle Eastern dishes for family dinners. Or, as they usually say, “Middle Eastern inspired” dishes. Hmph! I don’t think I make that many Middle Eastern dishes. Though….I just remembered….I do have an entire Middle Eastern recipes collection on my blog! Well, there’s a good reason for it! I love food with big flavours and Middle Eastern food is loaded with flavour....
Mini cheesecakes When it comes to party season, my dessert game plan is pretty predictable and heads in one of two directions. If I have the time and really want to make a splash, I’ll go for a big statement piece like the famous Pavlova Christmas Tree or Never-Ending Meringue Tart, the latter aptly named because you can make it as impressively loooong as you want (4 metres / 12 feet is my record to date!...
Maida | all purpose flour 1/2 cup Salt as needed Oil 1 tsp (to make dough) Cabbage, carrot, bell pepper(capsicum) 1/4 cup (finely grated) Garlic pods 3 Pepper powder 1/4 tsp Soy sauce 2-3 drops Oil 1 tsp (to cook the veggies) In a wide bowl add the maida, salt and oil. Knead this into a soft stiff dough by adding water, little by little. Cover it and keep it aside....
Navratan kurma Channa kurma Method: Chop the veggies into cubes and keep it aside. In a pressure cooker or a pan,add the oil and add the roughly chopped onion,cashewnuts and peeled garlic pods. Saute this till they become golden brown. Add the fennel seeds and keep the flame low. Add the mint leaves and coriander leaves. Switch off the flame and cook this till it shrinks. Add the coconut,green chili to this and allow this to cool completely....
Ottolenghi’s Green Bean Salad I’m a self-confessed Ottolenghi tragic (who isn’t??). His gift and passion for imagining original vegetable dishes with eclectic influences that are vibrant, nourishing, exciting and beautiful to the eye all at once, is inspired. This is a recipe adapted from a green bean salad in his popular cookbook Jerusalem. In classic Ottolenghi style, it’s a salad that brings together an unlikely combination of ingredients that nevertheless just works so well together:...
It’s Monday morning here in Sydney and I almost got sent to the naughty corner again. Because it’s the last Monday of April, and I almost forgot that it’s Monday Meatball Mania*. Gasp, shock horror! If Jo Cooks hadn’t prodded me, you would be reading a stir fry recipe instead of meatballs today! (And she would have gleefully declared herself to be the Meatball Queen while I sulked in the naughty corner)....
Paneer cubes 1 cup Tomato 2 Cashew nuts 10 Milk 1/2 cup Yogurt 2 tblsp Red chili powder 1 tsp Coriander powder 1/2 tsp Jeera powder 1/2 tsp Garam masala 2 pinches Kasoori methi 2 pinches Salt to taste Oil 2 tblsp Butter 1 tsp (optional) Grind the tomatoes into puree. Or you can use store bought tomato puree too. Check out home made tomato puree recipe. Soak the cashews in 1/4 cup of hot milk and soak 2 paneer cubes in warm water....
PARMESAN BISCUITS My mother makes these incredible parmesan biscuits that I frequently beg her to make. Until recently, I had no idea they were made with just 3 ingredients: butter, flour and parmesan. Nor that they took all of 2 minutes to make the dough. “Why didn’t you tell me before?!” I exclaimed. “If I’d known they were that easy, I would have been making them myself!” “I don’t know,” she said calmly....
Homemade pesto will last for 3 days in the fridge, or months in the freezer. Make a pesto pasta, use for pasta salad, spread it on toast, use as a dip and dollop on everything! There is no greater purpose for a big bunch of fresh basil than to make a homemade classic Italian pesto, and it’s negligent of me to have not shared my “formula” until now! While basil is the classic version, there’s a wide variety of combinations available and I use the same recipe for all variations:...
Yes, this upma is made with Pori|puffed rice|arisi pori | murmura. I was first introduced to this by my Kannadikka friend, who used to buy big packets of pori during our grocery shopping. When I asked her what she will do with this then she told that she will make upma and kara pori. I was surprised, as upma with pori is totally new to me. When she told the recipe it sounded so easy....
Pudalangai | snake gourd 3 small Oil 1 tbslp Red chili powder 1/2 tsp Besan | kadalai maavu 1 tsp Corn flour 1/2 tsp Salt to taste Mustard seeds 1/4 tsp Cumin seeds 1/8 tsp Curry leaves few Wash the snake gourd and cut them and take out the seeds in the middle. Slice the snake gourd. Heat the pan and add oil. Add the sliced snake gourd to this and cook it slightly shrinks and gets half cooked....
No-Bean Chili This pumpkin chili recipe is spicy and full of seasonal flavor. We’ve got canned pumpkin puree, pumpkin pie spice, and freshly grated nutmeg. This is a meaty chili – no beans here; just ground meat and vegetables. The great thing about pumpkin is that it’s a blank canvas in terms of flavor. While it doesn’t have much flavor on its own, it carries flavor really well. The purpose of adding pumpkin to this chili is to add a little thickness to the dish....
Fat free, full of flavour, and utterly addictive, this is a restaurant style salsa that’s the perfect consistency for scooping up with corn chips. Or go super healthy and serve it with crudités! Salsa recipe – restaurant style You’ve seen the jars sold alongside corn chips at the grocery store. You’ve devoured inordinate amounts of it at your favourite Mexican restaurant. And now it’s time to make it at home....
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! Curious about my cookbook?...
