Wild rice adds a nutty, earthy flavor to the soup and great texture too. Chicken and mushrooms make this dish feel nice and hearty. This soup also has tons of flavor: lots of garlic, fresh thyme and sage, and spices. Soup is the Answer to all of your Holiday Problems: This soup is the solution to all your holiday problems. Seriously, let me give you some examples: My Secret Ingredient Roux is Made with a… Potato!...

In a pan add oil and add in the mustard seeds. When it starts spluttering add the urad dal, channa dal and curry leaves. Chop the onions finely. When the dal turns golden brown colour add the onions to this. If adding ginger add now. When the onions turn pink and translucent, add the red chili powder and salt. Switch off the flame. Add the rava to this and roast it in the hot pan....

Usually after a heavy wedding meal, we always crave a simple for a simple curd rice towards the end. Very long back they used to serve curd rice with pickle. Later in wedding receptions, they serve curd rice with Manathakkali vatha kuzhambu. Though we make Vatha kuzhambu at home, some how the one served in weddings is truly amazing. My friend’s mother in law, Mrs. Kalyani who gave me the recipe of Kalyana rasam, shared with the recipe of Kalyana vatha kuzhambu | arachuvitta kuzhambu....

We usually make Kanchipuram idlis. Recently I heard from my friend that they make Kanchipuram dosai also. The same idli batter we make for Kanchipuram idlis will be used for making crispy dosas too. Her method of making the batter was a little different. Also, I have tasted her idli and loved it very much. I was thinking to post this recipe in Jeyashris kitchen from the day I tried it....

Serve with everything. KFC Potato and Gravy This recipe is here by reader demand! And this is the photo that started it all – Fried Chicken being dunked in a bowl of what I call my copycat KFC Potato and Gravy. Readers spied it in the recipe video and saw photos in the post. I casually offered it up – “let me know if you want the recipe!” – and the people have spoken....

Method with step by step pictures : Wash and cut the mango on the sides. Take out the skin. Cut them into tiny pieces and take out the flesh from the sides. Mash this gently with your fingers. It should be mashed at the same time some chunks should be there. Add this in a bowl. Add the coconut milk and jaggery to this. Add the cardamom powder. Mix well....

Mango salad recipe – Easy and healthy summer salad recipe Mango salad recipe with step-by-step pictures, a healthy salad made using ripe mango and other healthy veggies, with a simple salad dressing. I always add raw mango to my salads, but I was excited to try a salad using ripe mangoes this time. We all loved it and my little one who is a bit choosy, when it comes to a new food, enjoyed it a lot and asked me for one more serving....

Add all ingredients in a wide bowl and add little water to make it into a stiff yet pliable dough. Keep it covered for 15 minutes. Make the dough into equal sized balls. Dust with flour and roll the ball into a very thin roti. The rolling should be very very thin as a paper. Dust with flour when needed. Heat the tawa and place the roti on the tawa. Keep the flame low....

Rice 1/4 cup Pepper and Jeera 1 tsp Salt as needed Onion 1 (optional) Mustard seeds |Kadugu 1/4 tsp Urad dal 1/8 tsp Cashew nuts 4 (optional) Curry leaves few Oil 1-2 tsp Cook the rice with 3/4 cup of water and add few drops of ol while cooking. I used Par boiled rice ( puzhungal arisi). If using raw rice or basmati rice just add 1/2 cup of water only....

For my friends in Singapore, i order my Monthly grocery from Sri Murugan stores Singapore. Though they have the convenient option of ordering over phone, i still love to go to the shop and select my own grocery. I will make the bill and they will do the home delivery. We can order through Sri Murugan iOs app and android app too. All the items mentioned in the list are available in Sri Murugan stores....

We usually make paruppu vadai with chana dal and toor dal. I learnt this recipe many years back from a wedding caterer. When we were curating the menu for a family event, he suggested mupparuppu vadai. I was so curious and asked him the recipe and he explained everything in detail so patiently. Without noting it down on any paper, the recipe went into my mind so deeply. We can make this recipe with onions, but today I made this without the addition of onions but added cabbage to this....

6 core Asian sauces that cost ~$12 in total are used to make over 45 recipes. Can you guess what they are? 🙂 My closest proper Asian store is a 30 minute drive away. So keeping my pantry stocked with Asian essentials requires some semblance of organisation. The good news is, making Asian food is actually less of a mystery than you think, with a handful of sauces that make an appearance over and over again....

Method : Δ

Potato 3 (medium sized) Peanuts 1/4 cup Cashew nuts 7 Badam | almonds 5-7 Dry coconut |Kopra 2 tblsp (thinly sliced) Raisins | dry grapes 1 tblsp Fennel powder | sombhu podi 1/2 tsp Red chili powder 1/2 tsp or green chili 2 Sugar 1/2 tblsp Cumin powder 1/4 tsp Garam masala 1/4 tsp Curry leaves few Salt as needed Oil for deep frying Peel the skin of the potatoes and wash them nicely....

This potato curry brings back a lot of childhood memories. Amma used to make this in an iron kadai in big quantity on a Sunday morning. We relish this with simple rasam or sambar rice. Those were the age we never bothered about the calories and indulge in so many rounds of rice, sambar, and curry. The main ingredients used in this potato curry are onions, potatoes, and sambar podi....

This year seems to have flown by faster than the others. I think it’s because I now have a toddler in the house (read: Tony is One!)! Last year around this time, Tony was only 3-months-old and we went to Miami with our friends to celebrate the new year. We stayed up until well past midnight carrying Tony in an ergo baby carrier and as he slept on us, Roby and I watched fireworks on the beach....

Its use doesn’t end with seafood though! Also serve it with chicken, pork or vegetables. You could also use as a salsa dip, or pile it on toasted bread to make simple bruschetta or crostini. Try it also over a omelette or frittata, or corn fritters! Even twirl pasta through it! Sauce Vierge – a classic sauce for fish! I featured Sauce Vierge in my Tuna Steak recipe which I also published today....

If you’re after a traditional German schnitzel, use pork. Or for Austrian, use veal! Schnitzel I love all things fried and my bottom hates me for it. And of all deep fried things, Schnitzel is very high up on the list. I certainly had more than my fair share during my travels in Austria!! Despite my love of all things deep fried, doing it at home is rare, mainly because I have a thing about “wasting” oil....

Before you hit the hay, wash, peel, core and chop up your apples. Peeling your apples is optional. If you want a smooth butter then peel your apples. If you don’t mind a little texture, then leave your peels on (I decided to remove most of the peels). Add the apples along with a few other spices and a little bit of water to your slow cooker. Set it on low and then go to sleep....

Chapati was a rare dish at home during my childhood. Amma used to make this yellow dal without onion and garlic. Those days, we didn’t prefer dal; we asked for vegetable kurma. But over the years, when I started cooking independently, I developed a liking for this simple South Indian dal tadka. The secret ingredient, the star ingredient in this recipe is lemon juice. Amma used to cook the dal in an open pot, the traditional soapstone vessel, kalchatti in Tamil....