Ginger (crushed) 1/4 cup Sugar 1/2 cup Lemon juice As needed (to make the juice) Water 3/4 cup ( to make syrup) Peel the skin of the ginger and wash them nicely. Crush them in a mortar and pestle or grate it. In a pan add the crushed ginger and add the water. Allow this to boil for 15 minutes. Once done, allow this to cool and filter the ginger extract....

It’s kind of surprising to me that one of my most popular recipes on the blog is my slow cooker goat curry. I honestly had no idea that so many of you eat and enjoy goat meat. I absolutely love it, and it really makes me happy to see that you all do too! I make my goat curry all the time, and while it’s definitely worth the wait… I’m an impatient girl....

A delight to look at and even better to eat, if you love South-East Asian food, this one’s got your name written all over it! Golden Turmeric Fish Everybody has heard these days that turmeric is good for you. This golden-coloured spice is reputed to help prevent heart disease, Alzheimer’s, cancer, plus has potent anti-inflammatory and antioxidant properties, to name a few of its benefits. Well, I’d love to tell you that I’m including turmeric into this recipe for health reasons....

INGREDIENTS: FOR SUGAR SYRUP METHOD: Bring the khoya to room temperature and mix it with the flour and salt . Add water to this to make a stiff dough. Mine took 2 tbslp of water to knead. The dough shouldn’t be sticky. Make it into a mini lemon sized balls. Don’t make it too big as it will slightly expand on frying and after soaking in the syrup. Heat the oil and when it is hot(not too hot) add the balls to the oil....

After cramming directions for how to boil eggs in the notes of more recipes than I can count, I figured it was high time to share a proper recipe. So here is how I boil eggs! How to boil eggs This method will produce consistent results to the level of doneness you desire no matter what pot you use and how weak or strong your stove is. And that’s all you need to know....

Essential BBQ Side Dish! Whenever you have a passing thought about what sides to make for a BBQ, the answer must surely always include grilled corn, right??! I mean, it’s the most effortless BBQ side dish ever: plonk corn on the BBQ, serve with butter. And we could just leave it at that. But I like to do one extra little thing to make it even more amazing: brush with melted butter while it’s on the BBQ....

Everyday Dal So what’s in this everyday dal? Just split lentils and water. A little salt and turmeric too. That’s it. I realize this “everyday dal” might sound bland… BUT, the key to making this dal flavorful is in the tempering. Depending on where you’re from, you may call it tadka, chhonk or vaghar. The idea is the same: you sizzle spices in hot oil or ghee. And then you pour that flavorful spiced oil on top of the dal just before serving....

Use for all things Thai – and anything really. It’s just a really great rice! How to cook Jasmine Rice Jasmine rice is a lovely, subtly perfumed rice used across South East Asia. It’s strongly associated with Thai food, and used for serving with everything from Thai marinated chicken to Chilli Basil Stir Fry, Satay Skewers and the many Thai curries out there. It’s also used to make Thai fried rice and Pineapple Fried Rice which is the other recipe I’m sharing today!...

METHOD: Dry roast the kandantippili , toor dal, black pepper . Powder it finely in a mixer along with cumin seeds. Soak a small lemon sized tamarind and extract the juice from this. In a vessel add the tamarind water, 1 tblsp of the ground powder, salt, asafoetida, turmeric powder. Let this boil for 7-9 minutes in a low flame. Add 1 and 1/2 cup of water to the cooked toor dal and add this to the boiling mixture....

METHOD: Roast the brinjal on open flame by applying oil on it. Pierce the brinjal with forkso that it will get cooked inside too. Roast it in a low flame. When done, immerse the brinjal in water.After 5 minutes, take it out and peel the skin of the brinjal. After peeling the skin, take a bowl of water and rinse the brinjal again to avoid too much of smoke smell coming out from it....

Method: Peel the skin of the kiwi and slice them . Peel the skin of ginger and grind the kiwi, ginger and sugar . Add water while grinding. Sieve this mixture to filter the grind mixture. Squeeze the lemon juice. Add 3 cups of water and add some ice cubes to this. Serve the refreshing juice chilled. Δ

Paneer kheer recipeBesan kheer recipe Cheers,Uma Deepa Hamaree Rasoi We too used to make halwa with this veggie…Tastes so good…. Δ

Don’t let the simplicity of this recipe fool you. This is knock-your-socks-off good, and proof that you can eat amazing food on a budget. “I’ll be honest and say I thought this would be lacking in flavour because I’m used to trying curries from scratch rather than with curry powder……How wrong was I?? I apologise wholeheartedly Nagi!! Amazing recipe, please try this people. Tasty, easy, mind blowingly awesome. xx” – Emily, 10 April 2020...

For my readers in Singapore, Udhayam Brand Maa vathal is available in Sri Murugan stores Singapore. They have outlets in Syed Alwi road and the new Sri Murugan plus opened in Simei also have a wide variety of groceries and fresh vegetables. The Maa Vathal comes in a 100 gm pack and the price is around 2 SGD. You can download Sri Murugan Mobile app (both android and iOs version) and get your grocery by home delivery....

This Malai Kofta recipe tastes like it’s straight out of a restaurant. What’s not to love about deep fried vegetable dumplings floating in sea of rich, creamy curry? When it comes to eating out at an Indian restaurants, malai kofta is to vegetarians what butter chicken is to us meat eaters. They’re equally good but in different ways. Truthfully, if I HAD to choose… I think the malai kofta would win....

For the past few months, we are enjoying the cold weather in Hongkong. Though it is not super cold as how US and Canada have, for us it is really cold. We have always grown up in tropical countries and always experienced hot weather. And the cold weather demanded a few doses of masala chai on a day. I love the way my friend in Singapore makes tea. She makes adarakwali tea every morning....

Methi pulao is a simple flavourful one-pot pulao recipe, made in a jiffy and perfect for lunch box too. I learned this recipe from my friend who makes this so often. The main highlight of this pulao is, it doesn’t involve any grinding of masala. Only cardamom is used for flavour. When fresh methi leaves are in season, do try out this easy one-pot meal and make your busy mornings comfortable....

Yellow Moong dal 1 cup Sugar 1 cup Ghee 6 tblsp Saffron few strands Almonds 4-5 Cardamom powder a pinch (optional) Milk 1 cup In a pan melt the ghee and when it is hot add the ground paste and saute this in a low flame. Δ

Rice flour 1/2 cup Thin buttermilk 2 and 1/2 cup Mor milagai 4 Sesame oil| nallennai 2 tblsp Mustard seeds 1/4 tsp Salt as needed Asafoetida 2 pinches Whisk the buttermilk nicely without any lumps. Add salt to this and mix well. Add rice flour to this. You can use store bought rice flour or idiyappam flour. Whisk this nicely without any lumps. Add 1 tblsp of sesame oil to the pan and add mustard seeds and mor milagaai....

Moong dal omapodi Garlic karasev INGREDIENTS: METHOD: Sieve the gram flour and rice flour for even mixing. Dry roast the omam in a pan and soak this for 15 minutes in 1/4 cup of water. Keep the water aside and grind this in a mixer using the soaked water. Normally the omam will not get grind smoothly as it is in a very small quantity. Even if it is slight coarse also ok....