Thengai thogayal recipeRaw mango thogayal recipe Method with step by step pictures : In a pan add oil and add the urad dal, red chili and tamarind.Peel the skin of shallot and garlic.Add this to the pan.Saute till the dal turns golden brown. Switch off the flame and add the curry leaves.Mix well. Add asafoetida, salt and coconut. Allow this to cool completely. Grind this by adding little water. Thogayal should be thick....

This is one authentic gravy similar to arachuvitta sambar. The aroma of the freshly ground spices makes it very special. We usually make Kathirikai rasavangi on festival days. In some houses when they do pooja for their family deity at home, they make rasavangi on the lunch menu. Popularly it is made using brinjals, but you can make this using poosanikai | white pumpkin too. Rasavangi pairs well with rice and also with soft dosais to....

Kedgeree – English smoked fish and rice Is it totally uncouth to call Kedgeree an “English biryani”?? It’s just how I sometimes think of it and I mean it in the most flattering way. It’s a pretty well established fact that I consider biryani to be one of the great rice dishes on this planet. In all seriousness though, Kedgeree is a wonderful example of true fusion food. It brings together rice and spices from the Subcontinent with classic English breakfast foods like boiled eggs and smoked fish....

When I shared the temple-style sakkarai pongal post on Facebook a few weeks back, one of my friends asked me to post temple-style curd rice recipe too. Coincidentally, 2 weeks back we joined a prayer at perumal temple here, on the occasion of a friend’s mil birthday. We took back home puliyodarai, kesari and thayir sadam. Tasting the thayir sadam, I could make out the ingredients and make it at home yesterday, for my lunch....

So simple and easy to make, you can make this tonight! Sometimes, the simplest of ideas turn out to be annoyingly difficult to achieve. All I wanted was to make a homemade Lemon Pepper Chicken i.e. without using a packet of Lemon Pepper seasoning. Making a homemade Lemon Pepper seasoning to sprinkle onto chicken requires slow baking lemon zest to dry it out before mixing with salt and pepper. So essentially making a flavoured salt....

It is rare to meet a bloke who doesn’t love bacon. It is like men are genetically programmed to be obsessed with bacon. And beer, for that matter. And beef. Did I just figure out the holy trinity for men? Beer, Beef and Bacon. This candy doesn’t have beef or beer in it. I did make a version with beer, but it was more effort to make, you couldn’t actually taste the beer in it and it had a much thicker candy coating which I thought made it far too sweet....

We love the classic Cheese and Bacon Crispy Potato Skins, but anything pizza flavoured is always a winner! I love pizza and I love potato (oh – and cheese), so it was inevitable that I would do a mash up of the two. I’ve made pizza potato skins in the past using full size potatoes, but I found that there was too much pizza sauce and cheese required to fill the potato skin (because the scooped out potato bowl is quite deep)....

Murmura | Pori | Puffed rice 2 cups Peanuts 3 tblsp Gram dal | Pottukadalai 2 tblsp Red chili powder 1-2 tsp Turmeric powder 1/4 tsp Garlic 5 pods (crushed) Mustard seeds 1/4 tsp Red chili 2 Curry leaves few Oil 2 tsp In a pan add oil and add the mustard seeds. When it splutters add the crushed garlic, curry leaves and broken red chili. Instead of red chili you can add slit 2 green chili....

PREPARATION TIME : 20 MINUTES. COOKING TIME: 15 MINUTES MAKES:20-22 COOKIES METHOD: In a wide bowl add the flour,baking soda and cardamom and mix well. Add the finely chopped cashew nuts to this and mix well. In another bowl, powder the sugar and add the ghee to this and beat this well for 5 minutes till it becomes creamy. Add this sugar and ghee mixture slowly to the flour and knead it into a smooth dough....

The best no-bake cheesecake I am fiercely loyal to my classic baked cheesecake, but a no-bake version is perfect for hot summer days or when I’m short on time because I don’t have to fuss with baking. That said, I have a very firm view that a no-bake cheesecake shouldn’t compromise on quality for convenience. Like a classic baked cheesecake, the filling should be rich yet light, with a silky smooth texture, but set enough to cut neat slices....

For all North Indian readers who are expert in making onion parathas, I know it may be a simple one. But for South Indians, getting a perfect parathas needs practice. I have posted many paratha recipes in Jeyashri’s kitchen. I can confidently say I can make perfect Aloo paratha, Gobi and Paneer paratha as well. A few months back, after moving to Hongkong, I posted Spring onion paratha. That paratha is kneading the onions and spices to the flour....

Paneer lababdar recipe Paneer tawa masala Chop 4 onions finely and add oil in a pan. Add cumin seeds and add the finely chopped onions. slit the green chilli and add it to the onions. Add salt and turmeric powder. Saute till the onions become translucent. Add the coriander powder, red chilli powder, garam masala and cumin powder. Saute till the raw smell of the powder goes off. Add little water(1/2 cup approx....

When I was in 8th standard I cooked a dish for the first time on my own. A very good friend of mine used to bring a kurma-type potato dish and chapati for lunch. I loved the taste and asked her mom for the recipe and tried it at home. Those days, we don’t eat much onion/garlic at home. So when amma was not at home, I cooked the dish with some assistance from my paati | grandmother....

Make one giant one as I do, though if you have the patience, you can make lots of smaller ones! Potato Rosti She who was labelled Potato Girl by her family when she was a mere teenager cannot comprehend how she’s made it through 6 years with a recipe website and not shared a rosti recipe. At least, not “properly”. A variation of it is buried in this old Smoked Salmon Rosti Stack breakfast recipe....

Bhel puri Ragda patties Papdi chaat Kesari lassi Keep the sweet chutney and green chutney ready for the chaats. You can make this the previous day itself too. If making papdis at home, make them before day and keep it in a air tight container. Soak the white peas for 8 to 10 hours. While cooking the white peas in pressure cooker, cook the potatoes too for bhel puri, ragda pattice and papdi chaat....

Welcome back to the final instalment of Jamaican week! To recap, we started off with Jerk Fish, followed by two fabulous Jamaican sides – coconut rice and peas (beans, actually!) and Jamaican Slaw (adore). And here today with dessert – rum raisin ice cream, the EASY way!! Worth making: rum raisin ice cream These days you can actually get quite good quality ice cream at the grocery store, though you do pay through the nose for it....

We usually make kesari using sooji or atta or with semiya too. I have posted the South Indian version of kesari and also the North Indian Sooji ka halwa recipe too. Kesari is a very popular sweet of Tamil Nadu. I have seen Sago kesari on Sharmis passion website. While I was cleaning up my grocery cupboard, I noticed a packet of Nylon sago. So I thought of trying out this Sago kesari....

🌶 Welcome back to Indian Week! 🌶 It’s Indian Week here at RecipeTin Eats! And week where I’m sharing 4 brand new Indian recipes so you can make your very own feast at home: Samosa recipe If you think of an “Indian snack”, probably the first image that pops into mind is the humble Samosa. These little fried parcels of flaky-yet-tender pastry, stuffed to the brim with spiced potatoes and other ingredients, are pretty much my idea of the world’s greatest savoury snack....

Use for sandwiches, toast, grilled cheese, French Toast – anything you normally make with sandwich bread. Bread without yeast This no yeast bread is inspired by the Australian Damper, a traditional bushman’s bread made with flour and water that was cooked over campfires. Except I’ve brought it into the 21st century to make the crumb fluffier, more tender and tastier, and made it look like sandwich bread rather than a freeform loaf....

I serve this as a side with all cuisines. Yes, even Asian food – read on! Sautéed Green Beans with Garlic I have a surprising number of recipes starring green beans on this website. From sides to mains (Sichuan Green Beans with Pork, anyone??), it turns out that green beans may just be my favourite vegetable. Second perhaps only to potato which, as my mother would quickly point out, doesn’t have great nutritional value and thus qualify as a vegetable whose vast intake you ought to boast about....