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Wednesday, August 31, 2011

VINAYAKAR CHATURTHI RECIPES/GANESH CHATURTHI RECIPES

I wish all my readers a very Happy Ganesh Chaturthi and click on the picture for Modak/ kozhukattai recipe and some more:
Check out my recent Collections of Ganesh chaturthi recipes for the year 2014 Ganesha chaturthi 2014


kozhukattai/ modakam


appam


Parrupu payasam


sakkarai pongal


coconut ladoo


See you soon with an interesting recipe.

Monday, August 29, 2011

EGGLESS COCONUT COOKIES | DESICCATED COCONUT COOKIES

        Right from my childhood i am big fan of cookies and biscuits. My day has never started  without any biscuits. After trying out a easy and simple Coconut ladoo i wanted to make a cookies with the remaining desiccated coconut and here comes the recipe for coconut cookies.
coconut cookies
Recipe Source: Aayi's recipe:
This measurement yielded 32 cookies.
INGREDIENTS:
MAIDA/ ALL PURPOSE FLOUR 2 CUPS
DESICCATED COCONUT 3/4 CUP
SUGAR 1 CUP
BAKING SODA 1/2 TSP
BUTTER 1 CUP
CARDAMOM 1/2 TSP
RAISINS FEW( OPTIONAL)
I didn’t take step wise pictures this time and will soon update when i make next time.
coconut cookies
  • Melt the butter( the measurement given for butter in the ingredient list is before melting the butter.
  • Add this to all the ingredients (except raisins)and mix well.
IMG_0191
  • Make small balls and flatten it. If using raisins keep it on top of each ball and slightly push it into the dough.
  • I didn’t do this since i don’t have raisins at home on that day.
  • Pre heat the oven at 150 degrees.
  • Bake  it in a lined tray for 15-17 mins or till it is done.
  • The cookies turned out so nice and they tasted so yum and crisp .
coconut cookies

Thursday, August 25, 2011

BREAD UPMA | BREAD UPMA RECIPE

   The recipe for bread upma i learnt from my mom who is an expert in making this dish and it has an interesting background too in our family. When my dad came to meet my mom for the first time, my mom made this bread upma as it is considered in those days, as an innovative and rich dish to serve for guests. My mom learnt this from her father( my grandfather) who is a good cook and this time i wanted to share this recipe with you.

bread upma

INGREDIENTS:

BREAD SLICES(I USED THE WHOLE MEAL BREAD) 6 NO
OIL 3 TBLSP
ONION 2 NO
POTATO 1 NO
MIXED VEGGIES 1 CUP( CARROT, PEAS AND BEANS)
RED CHILLI POWDER 1/2 TSP
SALT TO TASTE
GARAM MASALA A PINCH
CURRY LEAVES FEW
CORIANDER LEAVES FEW
MUSTARD SEEDS 1/4 TSP
LEMON JUICE 1/2 TSP
CASHEW NUTS 10-12(OPTIONAL)

 

BREAD UPMA

METHOD:

  • Chop the onions into thin slices.Cut the carrot and beans finely.
  • Cut the bread into small pieces by discarding the edges.
  • In a kadai, add 2 tblsp of oil and saute the bread till it becomes golden brown. ( My mom used to deep fry the bread slices!!)
  • Keep it aside.
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  • Add a tblsp of oil and throw in the mustard seeds and curry leaves.
  • when it splutters add the sliced onions to this and saute till turn into a nice golden brown colour.

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  • Now add in the veggies and saute in a medium flame for 5 minutes. the veggies must be cooked but should not loose its crunchiness also.
  • Potatoes can be par boiled and cubed before adding.
  • Add the red chilli powder, salt, turmeric powder,garam masala and mix well.
  • Add the bread pieces and mix well.
IMG_0176 IMG_0178

 

  • Put off the flame and add the lemon juice and coriander leaves.
  • If adding cashew nuts add a tsp of oil in a small pan and golden fry the cashew nuts and add to the bread upma.
  • Serve it hot.

bread upma

Monday, August 22, 2011

KADAI BHENDI |KADAI BHINDI| SIDE DISH FOR ROTI


Kadai bhendi is a semi dry side dish made with ladies finger and this pairs as a side dish with chapathi, plain ghee rice and pulao. I made this when i have guests few weeks back.
   The original recipe is from Varehvah’s website.
kadai bhendi
INGREDIENTS:
LADIES FINGER 300 GMS
TOMATO 3 NO
ONION 2 NO
CAPSICUM(CUBED) 1/4 CUP
CUMIN SEEDS 1 TSP
RED CHILLI POWDER 1/2 TSP
CORIANDER POWDER 1/2 TSP
GARAM MASALA 1/4 TSP
CORIANDER LEAVES FEW
TURMERIC POWDER 2 PINCHES
SALT AS NEEDED
OIL 2 TBLSP + OIL FOR DEEP FRY THE BHENDI
KADAI BHENDI
METHOD:
  • Wash and pat dry the ladies finger. Cut them into slightly big roundels.
  • Lightly deep fry them in oil. This step is absolutely optional. This step is done just to retain the colour of the ladies finger. Since i had made for my guests i made it deep fried.
  • Drain it in a kitchen towel.
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  • In a pan add oil and throw in the cumin seeds.
  • Add the chopped onions and fry for few minutes till it turns out pink.
  • Add the tomatoes to this and cook till the tomatoes become mushy and add the coriander powder, redchilli powder , turmeric powder and salt to this.
  • When the tomatoes are cooked add the cubed capsicums to this.
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  • Add the fried ladies finger and mix them nicely in the masala.
  • Cover it with a lid and cook for 4-5 minutes.
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  • When it is done add coriander leaves to this and mix well.
  • Enjoy hot with rotis /pulao.
kadai bhendi
NOTES:
  1. If you are not deep frying the ladies finger, just saute it in amedium flame by adding 2 tblsp of oil to this.
  2. Ginger garlic paste can also be used.
  3. In the original recipe the chef added 1 tsp of hand pound coriander seeds. Since we don’t like the whole coriander seeds, i skipped this step.

Friday, August 19, 2011

COCONUT LADOO RECIPE | COCONUT LADOO WITH CONDENSED MILK

This is a special post and i wanted to make it more special by making a sweet. Coming to the reason for celebration, JEYASHRIS KITCHEN is turning 2 today.Though i wanted to try Eggless Chocolate cake, from Rak's space, who inspired and motivated me to start a blog , since i was hooked up with some personal work, i couldn’t make it. This coconut ladoo is a very simple one which i tasted in a friend’s place and the recipe is very simple one with only 2 ingredients.

coconut ladoo


INGREDIENTS:

DESICCATTED COCONUT 1CUP
CONDENSED MILK 1 CUP

coconut ladoo


METHOD:
  • In a pan mix the the desiccated coconut and condensed milk.

    IMG_1714 IMG_1715

  • Stir it in a medium low flame for 2 minutes.
  • Make it into small balls when it is cool.
  • Roll them over the desiccated coconut.
IMG_0146 IMG_1718
  • This quantity yields approximately 11- 12 ladoos.
  • This can be done with fresh coconut too.But it will take 15-20 mins for this.
  • This ladoo can be kept in the fridge for 3-4 days.
coconut ladoo




JANMASHTAMI RECIPES.


  1. Thenkuzhal Murukku
  2. Thattai
  3. Pal Payasam
  4. Cashew and Coconut Burfi
  5. Appam
  6. Panner Payasam
  7. Parrupu Payasam

Tuesday, August 16, 2011

UPPU SEEDAI | HOW TO MAKE UPPU SEEDAI - WITH VIDEO

Uppu seedai

Uppu Seedai we make for  gokulashtami and the festival is nearing i wanted to post the uppu seedai recipe ,a traditional snack.  I used to do this every year and the recipe i got from a tamil magazine “Mangayar Malar” some 8 years back. Till date  i am following the same instruction. I can confidently make seedai without the fear of seedai getting burst.Check out my

Thursday, August 11, 2011

KOZHUKATTAI |MODAKAM FOR VINAYAKAR CHATURTI | VARALAKSHMI POOJA.

Recipe with video  of modakam      

Modakam with coconut poornam    I was planning to post this recipe of modagam | modak  for a long time, but somehow it got delayed, since tomorrow is varalaskhmi pooja  and ganesh chathurti | vinayagar chaturthi is also coming i wanted to post the recipe of modakam/ kozhakattai with sweet poornam.
Check out how to make Outer cover for modagam in 4 different ways

Monday, August 8, 2011

EGGLESS CHOCOLATE COOKIES

      It has been a long time since i bought a coco powder  and i wanted to use it by making any chocolate cookies or chocolate cake. When i saw this eggless chocolate cookies in Priti's blog and  i book marked it on the same day she posted and i finally made it today. You can find the original recipe here. They turned out so nice and my kids loved this  very much.
This recipe yielded approximately 26 cookies.
cookies
INGREDIENTS:
ALL PURPOSE FLOUR 1 AND 1/2 CUP
POWDERED SUGAR 3/4 CUP
COCO POWDER 3 TBLSP
BUTTER 1/4 CUP
YOGURT 1/4 CUP
BAKING POWDER 1 TSP
VANILLA ESSENCE 1/2 TSP
cookies
METHOD:
  • Powder the sugar( 1/2 cup +2 tblsp of sugar gives 3/4 cup of powdered sugar)
  • Whisk yogurt, sugar and butter until fluffy.
IMG_1541 IMG_1542
  • Sieve the all purpose flour, coco powder and baking powder.
IMG_1537 IMG_1540
  • Fold the butter, sugar and yogurt mixture to the flour. Add vanilla essence to this .
  • Make it into a pliable dough without any lumps. The dough will be sticky at this stage.
  • Cling wrap it and refrigerate for an hour.
IMG_1544 IMG_1545
  • After an  hour take it out and take out a small portion and make it into small balls.
  • Flatten it with your palm and if you want you can make lines with fork as i did.
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  • Pre heat the oven to 160 C
  • Grease the tray and place the flattened dough on them.
  • Bake it for 10-12 mins.
IMG_1560
  • Mine got done in 12 mins.
  • Cool on the wire rack. Store them in airtight container.
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