I’m pretty sure all kids like this flavor, and I think all adults do too, right? What’s not to love about creamy vanilla and white chocolate fudge with chocolate cookie crumbles sprinkled throughout? Well, I’m sharing a foolproof method to making this fudge in an instant pot – no candy thermometer required. How to Make Instant Pot Fudge: To make this fudge in an instant pot, first pressure cook sugar and water to make sugar syrup....

I’m sharing my simple method of making this halwa in an instant pot. Why use an instant pot? Because it’s easier – you can do everything in one pot! My recipe calls for a special secret ingredient that you won’t find in other sweet potato halwa recipes… besan (Indian chickpea flour)! This secret ingredient helps thicken the halwa, giving it body and making it extra luxurious. There is one very important thing you need to know about this sweet potato halwa....

I can’t believe that I’m about to say this but I like this vegan mac and “cheese” better than my recipe for mac and cheese which calls for actual cheese. Honestly, I do. It’s so “cheesy!” And creamy and delicious! The pumpkin adds color and a bit of sweetness and the nutritional yeast is what gives the dish its cheesy flavor. I had my one-year-old, Tony, “taste test” this for me and he just loves it!...

Tandoori Chicken + Potato Curry: This is a two-for-one recipe. That’s right. You came here for tandoori chicken, but you’re leaving with tandoori chicken AND potato curry (made with chicken drippings + my onion masala). This is an entire meal in a pot. That means you have literally one pot to wash/put in the dishwasher at the end of the night. Crazy. How to Make Whole Tandoori Chicken: You’re going to go out and buy a whole chicken – a small one, like 4 pounds....

For the outer covering Rice flour | idiyappam flour 3/4 cup Salt as needed Sesame oil 2 tsp Water as needed For the stuffing Jackfruit 1/2 cup (chopped) Coconut 1/4 cup Jaggery 1/4 cup Ghee 1 tsp Cardamom powder a pinch (optional) Jackfruit modakam video Method: In a pan add ghee and add in the chopped jackfruit, coconut and jaggery. Mix well and cook for 2 minutes. If you feel the mixture is oozing out water just add 1 tsp of rice flour to this and mix well....

Kollu, called Horse gram in English is a protein-rich superfood. We South Indians make kollu rasam, kollu podi, kollu paruppu, kollu kuzhambu out of this. I have tried the North Indian version of Horse gram paratha too. Horse gram aids in weight loss too. I wanted to try this kollu kuzhambu for a long time. I happened to get Kollu from the Indian shop in Hongkong and tried the kuzhambu at home....

Rasam is consumed as soup in many houses. Especially the aroma of hot rasam, made in eeya sombu compliments a lot. This kollu rasam recipe is a super hit at our home. I have tried this Horse gram rasam a few times before. The recipe is also given in Jeyashri’s kitchen Android app too. We have different rasam varieties in South India. This Kollu rasam has been a long due to post here....

This Kothamalli chutney is a simple one to make and a yet tasty chutney to go with Idli | Dosa and sometimes with Curd rice too. My mom makes this Kothamalli chutney without coconut and dal. I have posted that version of Coriander chutney in Jeyashris’s kitchen. This chutney can be made without using onion or garlic. You can make the same chutney using mint leaves too. I personally love this chutney with chapati too....

Lentil and Roasted Eggplant Salad I feel like this eggplant salad is unleashing my Ottolenghi within. Except (dare I say it!) this calls for a heck of a lot less ingredients, they are all “normal” things and you won’t just make this once and be exhausted, you will make it over and over again. (Also, you’re getting this recipe for free – his cookbooks are rather expensive!!) So what makes this lentil salad so good?...

Pottukadalai also called roasted gram is a protein-rich lentil usually used in coconut chutney. Amma and paati make this for Diwali and as a child, I have never liked this delicious sweet. Later after I got married, I developed a sweet tooth and started liking this. Amma used to bring a big box of maa laadu and nei urundai (pasi paruppu urundai) for us whenever she visited us post-wedding. The recipe is similar to the rava ladoo recipe, but we do not roast the pottukadalai in this recipe....

What is Mango Burfi? Mango burfi is essentially mango fudge. It has a bright, fruity flavor and smells like ripe mangoes, cardamom, and saffron. If you’re looking for a uniquely flavored fudge, this is it. I categorize mango burfi as a “fruit fudge” or “fruit burfi” which is different from other types of burfi. For example, sometimes burfi can have a dry texture, like Besan Burfi or Milk Burfi. But fruit or vegetable burfi is different – it’s much softer, and it’s also moist....

Margaritas If, like me, it makes you ill thinking how much you’ve spent on cocktails in your lifetime, it’s time to get onto the band wagon of making margaritas at home! Ridiculously easy, it’s a party starter that’s fresh and zingy with just enough sweet, and certainly with a good kick of alcohol that’s going to get you buzzing in no time! What goes in Margaritas Here’s what you need – it’s easy as 1-2-3: (With “parts” being anything from a shot glass, a tablespoon, a mug or a bottle – just use the same measuring vehicle for each ingredient!...

Melting Moments – flashback! I am pretty sure Melting Moments is one of the first baked goods I ever attempted to make. The recipe from the Women’s Weekly “Best Ever Recipes” cookbook published back in the 1970’s or 1980’s which, to this day, is still my all time favourite cookbook. It holds such sentimental value, being the very first cookbook I ever owned. (Actually, “owned” is a bit of a loose term given I stole it from my mother....

Yogurt| curd 1/2 cup Green chili a small piece Cucumber 1/2 Kuthiraivaali rice 2 tblsp Salt to taste Water 1and 1/2 cup Cumin seeds 1/ tsp (crushed) Jeera powder 1/4 tsp In a pan add the kuthiraivaali millet and 1/2 cup of water. Cook this in a low flame till the rice becomes soft. You can use any millet of your choice. Allow this to cool . Peel the cucumber and chop them roughly....

Varagu Sevai | Millet sevai 1 and 1/2 cup Carrot 1/2 Cabbage (thinly sliced) 2 tblsp Bell pepper | Capsicum (all 3 colours) little Green chili 1 Sugar 1/2 tsp Soya sauce 1/4 tsp Spring onion few to garnish Garlic 3 pods Oil 1 tblsp Pepper Powder 1/4 tsp Salt to taste. The instuctions as how to cook the millet sevai is given in the packet. Also the lady who gave me the packets from Bhairavi Naturals too explained me how to cook the millet sevai....

Mixed Beans* 3/4 cup Tomato 1 Green chili 1/2 Lemon juice 1 tsp Pepper powder to taste Salt to taste Capsicum |Bell pepper 1/2 ( i used green and yellow) *Rajma , peanuts , black channa and white chole Soak the mixed beans in sufficient water for 10-12 hours. Pressure cook by adding little salt and drain the water and keep it aside. If you want you can keep it in the refrigerator too....

My two golden rules for a great Grilled Cheese I realise it might seem strange to share a recipe for what is fundamentally just melted cheese between bread. And really, is there even such a thing as a bad grilled cheese? Perhaps not. But there is such a thing as a GREAT grilled cheese sandwich! So here are my two golden rules for my very best grilled cheese: Then to take it from excellent to new heights of greatness…....

One Pot Creamy Tomato Beef Pasta I’m quite selective about one-pot pasta recipes. I only use it for saucy pastas, like today’s. It just doesn’t work properly with less saucy pastas, like Puttanesca and pesto pasta, because there’s not enough liquid to cook the pasta evenly. So, any one-pot pasta recipe you see here on my website is saucy and oozy. I’ve never heard any complaints. Everybody loves sauce! 🙂 Today’s is a beef pasta that comes with a creamy tomato sauce....

For those of you who are doubtful about this one-pot pasta method of cooking, see below for why this one works! Before I start on the recipe, I have a message for the purists out there who are doubtful (and some even offended!) by this one-pot method of cooking pasta: A Message for the One-Pot-Pasta Cynics! I don’t blame you for being unsure about this recipe. I’ve tried my share of total one-pot-pasta duds, with the two biggest offenders being an unpleasantly sticky sauce from all the starch from the pasta, and unevenly cooked pasta....

I have had a can of plain soda lying in my pantry for a long time which I bought to make tutti fruity cake, as the recipe has soda in that. But somehow I didn’t have the chance to make it again. So suddenly I came up with the idea of making orange juice and adding club soda to that. It tasted so well and I can say this was a perfect thirst quencher....