Tuesday, March 31, 2015


potato kurma
Potato Kurma is an easy and delicious side dish. I have given this recipe in Aval Vikatan supplement in August 2014. This can be had with poori, chapathi and also for biryanis too. I want to post all the recipes i have posted in the supplement books so far, here. Since many of my non tamil readers are asking me to post them, i will be posting them here one by one every week. This restaurant syle potato kurma recipe is a must one to try, also potatoes can be replaced by mixed vegetables too.
  Check out my other kurma recipes:

Sunday, March 29, 2015


Beetroot- juice
I wanted to post the popular ABC juice, apple beetroot and carrot juice. When i started making it, thinking i have all ingredients at home. Suddenly realized apple was not there,so ended up making beetroot juice. It turned out very well and was perfect drink for the hot summer. Try out this easy summer drink recipe at home . Follow jeyashri's kitchen on facebook, and share the pictures of tried recipes from here. You can send the mail to jeyashriskitchen@gmail.com

Thursday, March 26, 2015


Grilled  chocolate cheese sandwich , the  combo of cheese and chocolate will be very nice. I have read about this combo a long back but never tried at home. As kids have holidays, i want to make this for them as i have both the cheese and chocolate at home. Today morning when i told them that chocolate cheese sandwich is your breakfast my little one was quite disappointed. He told me amma please do not try any weird combos and i am sure it won't be nice. I said you please wait and let's see how it turns out. Still he was not convinced and me as a typical mother ignored it and started making this sandwich and quickly clicked too. then i gave him a small bite sized piece for taste. He reluctantly had it out of compulsion but after tasting hugged me and told it was awesome. Varsha too loved it very much. So moms who are looking for interesting recipes for children during their summer vacation can try this chocolate sandwich recipe. Even you can try paratha with this combo too.

Wednesday, March 25, 2015


Aloo tamatar sabzi is a super quick and simple recipe made with potato and tomato as main ingredient. I have given this recipe in Aval Vikatan supplement which got published in august 2014. Since it is navratri fasting for many North Indians, i thought it is the right time to post this recipe. I am sure about the exact rules and regulations followed during navratri but as i know onion and garlic will not be included in the food. Even if you don't have any vegetable at home simple potatoes can make this yummy sabzi. Aloo tamatar is a  perfect side dish for poori, chapathi|roti, and jeera rice or any pulaos.

Monday, March 23, 2015


Kambu koozh is a perfect summer cooler. During our childhood days though amma makes it sometimes but i never liked it that time. But when i did this kambu koozh for the mangayar malar supplement book in Dec 2014, this millet recipe was one among them. I somehow liked it very much and it's an instant version of this pearl millet porridge. I used the bajra flour instead of whole bajra. Try this for your breakfast and you will be refreshed for the whole day. I made this not too thick but if you want you can make it as  thick koozh .
  The cute pots suresh got me during his recent trip to Chennai.

Sunday, March 22, 2015


kanji maavu
Sathu maaavu kanji is one we used to have everyday during our childhood days. Amma used to make an awesome kanji maavu . Also she makes a semi solid khoozl out of it smeared with ghee ,and me and my sister sitting on the stair case used to lick this with this fingers. Whenever amma returns from office and was in a confusion on what to make for us to satisfy our hunger cravings, this will be the handy one for her. Also ragi puttu is one more which  she used to make for us and we love the most. Will blog that soon.
   This process of making kanji can be done in Microwave too. Use a wide microwave safe bowl for this.

Friday, March 20, 2015


raw banana curry
Vazhakkai curry i posted in a traditional way some time back. This chettinad way of making Vazhakkai curry, i tried using fresh mochai. I wanted to post with mochai but before that the season got over. This recipe was shared by my friend from whose mother in law i learned the Kadalai paruppu chutney. This turned out very well and we had with morkuzhambhu on a weekend lunch. Try out this Vazhakkai curry | chettinad style vazhakkai poriyal at your home this weekend.

Vazhakkai curry

  Preparation Time : 15 mins | Cooking Time : 20 Mins |Serves: 3-4

    Raw banana    1 big
    Onion    1
    Tomato   1
    Shallots | sinna vengayam   3
    Coconut grated   1 tblsp
    Sambar powder   1 tsp
    Turmeric powder    1/4 tsp
    Salt    as needed
    Oil      2 tsp
    Mustard seeds    1/4 tsp
    Curry leaves     few

  • Peel the skin of the vazhakkai and cut the raw banana into big cubes.
  • Slice the onions and tomatoes into thin long slices.
  • In a pan add oil and add in the mustard seeds and curry leaves. Add the onions and cook in a medium flame till it turns translucent.
chettinad vazhakkai curry
  • Add the tomatoes and cook till it becomes mushy. Add the sambar powder, turmeric powder and salt.
  • Add in the cut vazhakkai and sprinkle little water to this and mix well. Cook this till the vazhakkai becomes soft . Stir this often and sprinkle little water if needed.
Raw banana curry
  1. Grind the shallots and coconut coarsely. You can add very little water if you want.
grind onion+coconut
  • Add this to the cooked vazhakkai mixture and mix evenly and carefully.
  • Cook for 2 minutes in a medium flame and switch off the flame.
add coconut mixture
  • Chettinad style vazhakkai curry is ready.
Check out my 
  1. You can add fennel seeds | sombu while adding mustard seeds or it can be added while grinding with coconut.
  2. You can replace vazhakkai with dried peas and fresh mochai or green peas.
  3. Sambar powder can be replaced with red chili powder.
  4. You can lessen little sambar powder and add few pepper corns while grinding.

Wednesday, March 18, 2015


Sweet-corn+cheese +paratha
Corn and cheese is always a winning combo and i already posted corn cheese balls recipe but this corn cheese paratha i gave for Kungumam Thozi magazine. It got published in first week of March. Parathas will be in the lunch box menu of kids every week. Mostly i make aloo paratha or gobi paratha for them. When i made this one day for dinner both my kids loved it and requested to make the same for the lunch box too the next day. Liking a same dish by both kids is not easy at my home. I think moms with 2 grown up kids will vouch for it. Try this easy paratha recipe at home and i am sure your teenage kid or the little one will enjoy this corn cheese paratha.

Monday, March 16, 2015


Barnyard milet- adai
Kuthiraivali | Barnyard millet adai i tried for the first time few months back when i was making supplement book for Mangayar malar themed "Millet recipes". Murungakeerai | Drumstick leaves we generally make poriyal. My mom adds this to adai and we all are a great fan of murunga keerai adai. We have a murunga maram at our backyard from where we get fresh leaves and fresh drumstick (organic too) whenever we want. Even in the entire street they take drumstick leaves from our house. And during the drumstick season, amma will give drumsticks to all the friends as we get most and more of drumstick from the tree. Whenever i cook murngakeerai i have memories of my childhood related to it. I will be the person who will go to the terrace and pluck the fresh leaves from the tree for the adai or poriyal.
  Kuthiraivali adai with murunga keerai was a  wonderful combo and i had this for breakfast today with a glass of neer mor too. You can have adai with aviyal too.

Kuthiraivali adai 

  Preparation Time : 15 + 2 hours soaking | Cooking Time : 5 mins per adai  |Makes: 5-6

     Kuthiraivali arisi | Barnyard millet   1/2 cup
     Channa dal       1/4 cup
     Toor dal      1/4  cup
     Poha | Aval    1 tblsp
     Red chili    2-3 
    Asafoetida   a pinch
    Shallots | small onion    7-8 (sliced)
    Murunga keerai |drumstick leaves   one hand ful
    Salt     as needed   
Millet-adai +drumstick leaves

  • Soak the kuthiraivali millet and poha together . In another bowl soak the channa dal and toor together. Soak this for 2 hours.
  • Meanwhile slice the onions and keep it for adai just before grinding.
  • Grind the rice and poha together into a fine paste.
  • Grind the toor dal, channa dal and red chili together into a coarse paste. Add asafoetida and salt.
  • Mix both the ground mixture together. Add the shallots and drumstick leaves. No need to cut the leaves. Add as it is.  Mix well . No need to ferment. Batter is ready for adai.
millet-adai maavu
  • Heat a pan and when it is hot pour in a ladle full of batter and spread this into thick adais. Make a hole in the center and drizzle oil around the adai. 
  • Cook on both sides till it becomes golden brown.
  • Cook in a medium flame only.
  • Adai is ready to serve.
  • You can have this as it is without any chutney or molaga podi. If needed you can have with jaggery | vellam.
 kuthiraivali -adai

  1. Adding poha will give softness to the adai.
  2. You can add 1 tblsp of urad dal to the dal mixture to give more softness to the adai.
  3. Big onions can also be added to this , but small onions enhances the taste.

Friday, March 13, 2015


Summer has started and many parts of India it is in peak. To beat the heat, we need to hydrate ourself with loads of water, cucumber and fresh fruits. Buttermilk | Neer mor is a best summer cooler and to make it more tasty i have already posted Neermor and Masala chaas recipe here. Last month  when i went  to India, my sister after making morkootu with vazhaithandu, made this vazhaithandu mor for all of us. We had this after a heavy breakfast, and it tasted very nice. Later after coming back here, i tried this few times and i can say i am addicted to this. You could never know that Vazhaithandu is added in this butter milk. Enjoy summer with this healthy drink.