Shalgam ki Sabzi – An Indian Turnip Recipe This is a North Indian recipe that’s often served during the fall and winter. But you can find turnips year-round at the grocery store, so feel free to enjoy this any time! Like cauliflower and potatoes, turnips also tend to absorb flavor very well. Some prefer to puree the turnips after cooking them and eat this as a mashed dish (bhartha), but I personally prefer the soft texture of cooked turnips....

Jambalaya Around the world there are many chicken and rice dishes, all delicious in their own right. But then there’s Jambalaya. It’s chicken and rice, yes. PLUS smoked sausages. PLUS prawns (shrimp). PLUS bacon. All mixed up with rice perfectly-cooked in a Creole spiced tomato broth along with tender vegetables. It’s damned hard to argue Jambalaya isn’t one of THE most epic rice dishes in the world*. I scoffed down many a delicious bowl of the stuff during my travels some years ago in New Orleans, spiritual home of Jambalaya in the South....

METHOD: Wash the rice and soak for 20 minutes. Drain the water and keep the water aside. In a pressure cooker, add oil and ghee. Add the cumin seeds (jeera) and cardamom and the cinnamon to this. Do not allow the cumin seeds to splutter immediately add drained rice to this. Saute for a few minutes and add the salt. Add the water and pressure cook for 1 whistle. Simmer for 5 minutes and switch off the flame....

Idli rice 1 cup Raw rice | sona masoori 1/2 cup Toor dal 2 tblsp Channa dal 2 tblsp Urad dal 1/2 cup Whole pepper | Milagu 2 tsp Coconut (grated) 1/3 cup Coconut bits 1 tblsp (optional) Curry leaves few Asafoetida 2 pinches Oil to make adai Soak the rice and dal for 2 hours. Drain the water and grind this along with whole pepper, salt, asafoetida and curry leaves....

Curd | yogurt 1 cup Sugar 3 tblsp Milk 1/2 tbsp Saffron a pinch Cardamom powder a pinch Pistachios 5-6 In a big strainer or a muslin cloth put the curd and keep it aside for 3 hours. If keeping in a strainer keep a vessel below this for the water to get collected. I always use this method because the cloth one since we are hanging it outside will make the curd sour....

Cluster Beans |Kothavarangai – 200 gms Moong Dal – 1 and 1/2 tblsp Black whole pepper – 7-8 Red chilli -1-2 Coconut (scrapped) – 2 tblsp Salt – as needed Turmeric Powder – 1/4 tsp Oil – 1 tsp Mustard Seeds – 1/4 tsp Curry Leaves -Few Asafoetida 2 pinches Wash the kothavarangai and chop them . In a pan add the chopped vegetable and add little water. Add turmeric powder, asafoetida and salt....

Brilliant base recipe to make your own – just add 2 1/2 cups of whatever you want into the batter! Savoury Muffins When I need to make something quickly, whether it be friends dropping by on short notice, to take somewhere or a last minute food gift, I turn to these muffins more than any other sweet treat recipe I’ve shared. Ever. And why it’s taken this long for me to share this remains a mystery – to both you and me....

Method: Δ

Mixture is a must in most of the South Indian homes, for Diwali. I have very fond memories of my childhood. Amma used to make in big quantity and for the next 2 weeks after diwali, we have this South Mixture with all our meals. Mixture is always convenient for distribution. Even a small quantity will yield more when it is mixed with other ingredients. I have posted Bombay dal mixture recipe in Jeyashri’s kitchen....

Mullu Murukku | Mullu Thenkuzhal| Chakali| Magizhampoo is a crispy snack that we usually make for Diwali or Janmashtami. My mom and mother in law usually grind the flour in a rice mill and make this Mullu murukku. Usually, I pack that during my yearly visit to Chennai. But I thought to share this post for people living in abroad who don’t have access to rice mills. I have given the measurements of making flour in the rice mill too....

Don’t have time for this version? I get it. Make my Slow Cooker Pulled Pork instead! 36-hour Pulled Pork That’s right, 36 hours is what it takes to make my very best Pulled Pork recipe: A 24-hour dry-brine in a heavily-flavoured rub, followed by a 12-hour slow roast in the oven. I would not share a 36-hour recipe though if I was not 100% sure it produces the very best results!...

Chettinad paal paniyaram is a traditional sweet recipe in Chettinad cuisine. I wanted to try this for a long time but somehow missed trying it. Very recently when I was talking to my friend and I asked her for the recipe. She is a native of the Chettinad region and she happily shared her mom’s recipe of Paal paniyaram. I have tasted this very long back in my friend’s house during my school days....

Paan shots Sweet Beeda recipe( with video) Method: Δ

So, what’s my super special secret ingredient? Apple juice. Yep. 100 percent apple juice is what makes this banana bread perfectly moist and it also eliminates the need for any additional sugar. The bananas and apple juice add the perfect amount of sweetness to the bread. This recipe is very simple – mix the dry ingredients together in your stand mixer, then add the wet ingredients while the mixer is on low....

Enjoy this cake with a little (or a lot) of thick egg nog poured right on top. The custard-like drink makes for a pretty topping. And, since coconut flour can soak in a lot of moisture, the bread will actually sop up the nog – making for an even tastier cake. Try eating this with a cold glass of egg nog. It’s fun to dip the cake into your drink before taking a big bite....

I already have recipes for gluten-free chocolate cake and vanilla cake. Now it’s time that I share a recipe for lemon cake! This isn’t just any lemon cake either. It’s a super delicious cake that just so happens to be paleo-friendly, gluten-free and grain-free! You won’t be able to tell either – it’s rich and decadent and oh so luscious. A luscious lemon cake! I mean, just look at that crumb!...

Veg Mayonnaise Sandwich Potato cheese sandwich Method: In a pan, add add and add the onions and when it turns pink add the scrambled paneer and the cabbage. Let it cook for 3 minutes in a medium flame. Now add coriander powder, red chilli powder and pav bhaji masala,salt and mix well. Cook for a minute and switch off the flame. The filling is ready. Place a bread slice in a griddle(tawa) ....

METHOD: Chop the veggies finely (i used carrot,green peas, corn and broccoli) Boil the veggies in little water by adding little salt to this. Do not over cook, let the veggies be crunchy. Cook the pasta as per the instructions by adding salt and few drops of olive oil. Drain the water and run the pasta thro cold water. In a sauce pan, add oil and add the capsicum and saute for a minute....

Next time, try Mini Pavs. They’re adorable! Pavlova There is no greater summer dessert than the great Aussie Pav! Pavlova is one of those desserts that is notoriously easy yet notoriously difficult. I think many people are scared to make it. Others have lamented that you should just accept that it will come out of the oven quite cracked. Though I’m going to be sharing my tips for a perfect near-flawless pav (including a few you may have never heard of before!...

“The sight of the peanut butter and chocolate oozing out of the cake makes me weak in the knees.” I don’t bake sweet things much. So when I do share a dessert recipe, you can be assured of two things: It’s really easy; and It is worth the effort to make. This lava cake knocks it out of the park on both counts. I used to see photos of lava cakes in gourmet magazines and just assume it was too hard....