Basil lemonade recipe | Summer coolers

Basil lemonade is a perfect summer thirst quencher recipe. This recipe is made with basil leaves, lemon and honey. If you have all the ingredients in hand you can make the drink quickly. Last week when we ordered food for a party from a lady who stays nearby and does catering service, she told me about this basil lemonade. So curiously i asked her about that and she explained about and i got a bunch of thai basil leaves another friend from her home garden. I tried basil lemonade at home and even posted this in Jeyashri's kitchen Instagram story too. Today i tried with sweet basil leaves and it turned out very nice too. Make this small variation in your usual lemonade and enjoy the summer.
Check out my other lemon based summer coolers

• Shikanji
• Home made lemonade 

Mango Payasam recipe | Mango semiya kheer

Ugadi special

Wish all readers a Happy Gudipadwa and Ugadi. Ugadi (Telugu new year) and Tamil new year are around the corner. Generally we make a menu which has all the six tastes,sweet, sour, salt, spice, astringent and  bitter with naturally available ingredients. I have posted neem flower rasam, mango pachadi, raw mango rice, mango pickle and obbatu |poli recipes. Since mangoes started coming in the market i decided to make mango payasam. I love vermicelli payasam so i decided to make mango vermicelli payasam.   

Red coconut chutney | Coconut chutney with red chili

Red coconut chutney is one of the easiest chutney we can make as a side dish for idli |dosa. If you have coconut in hand you can make this chutney in a jiffy.I have already posted coconut chutney recipe. My mom makes coconut chutney with red chili on the days she is running out of green chili. I love the addition of garlic in the red coconut chutney. But i haven't added garlic in the red coconut chutney today. I love tempering the coconut chutney with shallots | small onions. Here is my version of red coconut chutney. Enjoy this with your favorite tiffin. Check out my collection of chutney recipes. 

Savory Dumplings with Orange sauce | Paneer dumplings

Dumplings are steamed food generally popular in South East Asia. It is more like the momo but the outer cover is made with rice flour for dumplings. Dumplings can steamed snack and generally we Indians make it as modak or kozhukattai during ganesha chaturthi festival. I wanted to try some savory dumplings and to make it kids friendly and made that with paneer and potato. I got this idea of shaping from a youtube video and you can make it as a modak too. The orange sauce i learnt from Masterchef Nikita gandhi 's cookery workshop which i attended in November 2016. She is a super talented young girl and all the recipes she taught were interesting and tasted yum. She made this citrus sauce to pair with momos. Try this easy and healthy dumplings at home and let me know how your kids liked it.
  I wanted to make a full video recipe but it had some lighting issues as i shifted to a new location to shoot the video. So ended up posting the shaping part only. Scroll down to see the video on how to shape the dumplings.

Rose lassi recipe | Lassi recipe

Lassi is a popular yogurt based Indian drink. I have posted punjabi sweet lassi, kesar lassi, mango lassi in jeyashri's kitchen. This rose lassi is quite famous in road side dabbas and anything with rose essence i love it. I have tried rose gulkand lassi for my Kutties kitchen cook book. When i bought rose milk essence 2 weeks back, after trying the watermelon rose cooler, i tried this rose lassi recipe. Varsha a great fan of rose milk, just like me😊enjoyed it very much, after she came back home from her exams. As the weather is getting hot, stay hydrated by drinking enough water, buttermilk and once in a while indulge in such summer coolers.

Samba Godhumai rava adai recipe |Vegetable adai

Samba wheat | dalia | samba godhumai rava adai is a healthy breakfast recipe. We generally make adai with rice and dal but i have tried with samba rava . The adai can be even more healthy by adding some veggies to this. No one in the family can make out that it is made with broken wheat. The adai tasted similar to the normal rice adai only. You can have this adai with jaggery or just can have as it is or can be served with coconut chutney.

Karamani vadai recipe | lobia vadai

Lobia | karamani | cowpeas generally we make sundal and add in karadaiyan nombu adai. I have a pack of karamani lying with me after the nombu. I remembered that my friend anita used to make vadai with that and they call it as alasanda vada. The vada was similar to the masala vadai we make but the soaking time was bit more than that. Actually i wanted to try out a cutlet | kebab recipe using lobia but made masala vadai. I am still having some cowpeas | black eyed beans with me. Will post it when i try it out. Make this karamani vadai for evening snack and enjoy your tea time.

Karamani vadai recipe

  Preparation Time : 15 mins + 6 hours soaking time| Cooking Time : 25 Mins |Serves: 20 vadais approx.

     Karamani | lobia | cowpeas   1 cup
     Fennel seeds   2 tsp
     Mint leaves   a hand ful
    Onion   2 
    Curry leaves   few
    Red chili   6-7
    Asafoetida  2 pinches
    Salt  as needed
    Oil   for deep frying 
   
     

Method:

• Soak the karamani overnight or 5-6 hours.
• Drain the water completely and grind this along with mint leaves,asafoetida,curry leaves,red chili .
• Grind this coarsely. Do not add water while grinding. If you feel the batter is too thick and the mixie is difficult to move, sprinkle little water.

• Transfer it to a bowl. You can keep this inside the refrigerator, if you want to make later.
• When you are about to make, add finely chopped onions and coriander leaves.
• Add salt.
• Mix well with hands evenly. 

• Heat oil. Take a lemon sized ball of the vada mixture and flatten it.

• Drop the flattened vadais into the oil and fry till golden brown. Drain in the kitchen towel. 
• I missed to click the cooked vadais and realised it while editing the pictures.

• Serve hot with tomato ketchup or green chutney.

Notes:

1. You can add finely grated carrots and cabbage.
2. A small piece of ginger can be added while grinding.
3. Few pods of garlic can also be added. 
4. Do not skip the coriander leaves and mint leaves. 

Sprouts chaat recipe | Chaat recipes

Sprouts chaat is a healthy snack recipe suitable for all ages. This can be had as a tea time snack or a mid morning snack or can be served with papdis as a regular papdi chaat too. When I went live on facebook from Jeyashri's kitchen page, on Women's day, i was mentioning about the healthy snacking on Sprouts chaat. After that i wanted to post the chaat recipe here. There is no hard and fast rules in making this chaat. Be creative in adding up the ingredients and make your chaat more tasty and healthy. Follow jeyashris kitchen on Instagram and facebook for updates.

Kambu dosai recipe | Bajra (pearl millet) dosai

Kambu we call in Tamil, called as pearl millet in English and Bajra in Hindi. I have posted few recipes with bajra flour, but never tried anything with whole bajra. My amma makes kambu dosai and ragi dosa, both instant and whole grain version. I have already posted my mom's recipe of ragi dosa. She just replaces ragi with kambu. Recently a friend of mine was talking about kambu dosai and which she makes quite often at her place. Thank you Mahalakshmi for the recipe. I had a pack of whole pearl millet in my freezer and wanted to use it up.We loved the dosa very much and it went very well with the curry leaves chutney. You can also serve with coconut chutney too. Try this healthy millet dosa recipe at home and enjoy your breakfast.

Kambu dosa recipe

  Preparation Time : 10 mins + soaking + fermenting 10 hrs | Cooking Time : 3 Mins(per dosa) |Makes: 8-10 dosas


     Kambu | bajra | pearl millet   1 cup
     Idli rice or Varagu | little millet   1/2 cup
     Urad dal    1/2 cup
     Methi seeds | venthayam   1 tsp
     Salt  as needed
     Oil   1/2 tsp -1tsp for each dosa

Method:

• Wash and soak the rice, bajra, urad dal and venthayam in a wide bowl for 3-4 hours.

• Drain the water and grind this in a mixie or grinder into a smooth paste. Add ice cold water while grinding. Especially if you are grinding in a mixie use ice cold water as the mixie gets heated up so soon.
• Add salt and mix well. Ferment the batter for 6 hours.

• Once the batter is ready, heat a dosa pan. Bring the batter to the right consistency.
• Pour a ladle full of batter to the pan and spread into a thin circle quickly.
• Drizzle oil to the dosa.
• Once it is cooked on one side, flip on the other side.
• Cook and take out from the pan.

• Serve hot. Repeat the same procedure for the rest of the batter.
• The dosa tasted best when served hot. 

Notes:

1. I used white whole urad dal, you can replace with black urad dal. The original recipe given by my friend suggested black urad dal only.
2. You can sprinkle some grated carrots and some onions on the top once it is cooked on one side.

  

Paneer pakora recipe | Paneer recipes

No onion no garlic recipe
Paneer pakora | paneer pakoda is a tea time snack made with paneer. Paneer is dipped in gram flour batter and deep fried in oil. I wanted to try out paneer pakora for a very long time, but finally made it yesterday. Also this the first time i tasted the pakora too. Actually i wanted to make a kachori chaat today but was running out of few ingredients for that and made this pakora. I will post the kachori chaat recipe soon. Check out my collection of holi sweet recipes.