Hyderabadi Veg Dum Biryani, cauliflower pakoda, Lunch menu 22

Most of the houses will cook Biryani for a Sundal lunch. I have already posted Paneer biyani meal. This week's menu comes with a family's favorite Hyderabadi style Veg Dum biryani. Few week's back when my son ordered Veg biryani in a restaurant, it came with raita and cauliflower pakoda. I really loved that combo and shared the same today in our Indian lunch menu.

Broccoli fritters, Preethi Zodiac mixie review

Broccoli fritters, a simple and delicious snack recipe made using broccoli and other veggies, recipe with step by pictures and video. I got Preethi Zodiac Mixie, from Preethi kitchen appliances few months back. It comes with a Master chef jar which does a lot of function. Initially when i opened i was totally puzzled as how i am going to use all these facilities. But after few days i slowly got adjusted to it and now i can say, i am totally satisfied with the Master chef jar of Preethi zodiac Mixie. It does chopping, grating, kneading and slicing as well. It's quite useful for working women who always run out of time for chopping veggies. In this video, i will be showing the options available in the Master chef jar of Preethi zodiac.

Aloo paneer recipe, Aloo paneer masala

Aloo paneer masala recipe, paneer and potato cooked in rich tomato based gravy, recipe with step by pictures and video. Paneer masala always goes well with chapati, naan and rotis. We generally make different varieties of paneer gravy such as Paneer butter masala, shahi paneer, paneer do pyaza... Recently during our Hong kong trip, we ordered food from a dhaba wala guy and tasted the combo of paneer and chole masala. I loved the idea of paneer with chole and rajma. I wanted to try the combo of aloo and paneer. The aloo paneer masala turned out so well and was a super hit at home too. We had with rotis, you can serve with kulchas or lachha paratha too.
Check out other interesting combos

• Aloo Simla mirch masala
• Aloo palak recipe

Methi missi roti, Jaipuri veg pulao, Lunch menu 21

I planned to make a South Indian lunch for this week, but was running out of coconut and other stuff, so planned to make a North Indian platter with the available veggies. Jaipuri pulao, the rich veg pulao recipe, which is one of the popular recipe in Jeyashri's ktichen, paired with dhaba style dal, was a super hit combo at home. I have tried this methi missi roti for Jeyashri's kitchen mobile app. As i had methi leaves in the refrigerator, i wanted to make that too. 

Kozhukattai recipe, How to make Kozhukattai

Kozhukattai recipe in tamil, how to make kozhukattai, Kozhukattai recipe with sweet poornam, made using coconut and jaggery, detailed recipe step by step pictures.
Modakam | Kozhakattai we usually make for Ganesh chaturthi or Varalakshmi nombu. Also during aadi velli and thai velli also we make kozhukattai. I have already posted modakam recipe with video. Generally we use home made rice flour or idiyappam flour for making kozhukattai. I have posted different ways of making kozhakattai maavu. This recipe is made using raw rice, that is the outer poornam is made by grinding the soaked rice into a wet batter. This method gives really super soft kozhukattais and you never get lumps in the dough. Read the entire post thoroughly and go through the tips to get a perfect super soft kozhukattais. The same base works out well for ulundu kozhukattai as well.

Check out my complete collection of Ganesh chaturthi recipes.

Vazhakkai puttu, Vazhakkai podimas recipe

Vazhakkai putu| Vazhakkai podimas recipe, a dry curry with raw banana, cooked in a simple South Indian way. We generally make vazhakkai podimas without the addition of onion and garlic. I have shared a version of Vazhakkai podimas with video, in which we use a freshly ground spice powder. This vazhakkai puttu recipe i learnt from my friend, who shared with me the recipe of thakkali gotsu. She has been telling about this for a long time, but recently during  our morning walk, i asked her for the recipe and she shared the same. We loved the Vazhakkai podimas | Vazhakkai puttu with poondu rasam.
Check out my

• Chettinad style raw banana curry
• Vazhakkai fry

Arai puli kuzhambu, chow chow kootu, Lunch menu 20

After a short trip to Hong kong and had outside food for 5 days, we all craved for a home made food. This arai puli kuzhambu is one of my favorite . Few days back when i was talking with my sister, she was telling about amma's chow show kootu. So i decided to make that too, as i suddenly started craving for that. Though i don't know why the name arai puli kuzhambu, but i learned the recipe from my perimma. I saw her making this in my mom's kitchen and tried making at home. This is one of our family's favorite too. I planned to make a jeera rasam, but didn't make rasam.

Chana dal halwa recipe

Chana dal halwa recipe, easy to make halwa recipe with step by step pictures and video, perfect for Indian festivals. I have tried moong dal halwa and wanted to try chana dal halwa for a long time. Some time back when we had a potluck, one of our friend made this chana dal halwa. It tasted so yum and asked her for the recipe later. She sent the recipe with exact measurements and shared the nuances of the recipe too. I kept on postponing to try that out, as festival season is up, i thought this is the right time to try and share the recipe. Only the soaking of chana dal takes time, otherwise i can say this is an easy recipe to try out. As Janmashtami is on August 23rd , check out my collection of Janmashtami recipes

Curd murukku recipe, Thayir muruku

Curd murukku | Thayir murukku recipe with step by step pictures and video, a simple murukku using rice flour and sour curd. Even if you are living in a place where you don't have access to any other stuff, you can do it using only rice flour. I loved the taste of sour curd with spices in this murukku. This is similar to the sago murukku which i posted already. The murukku was crispy and the slight sour sour taste added up to the taste. As janmastami is coming up, i thought i will post this easy murukku recipe. Even for diwali also we can make this curd murukku.
Check out my

• Uppu seedai recipe
• Vella seedai recipe
• Besan murukku

Celebrating 10 years of Jeyashri's Kitchen

Jeyashri's Kitchen is turning 10 today, 19th August 2019. When I started Jeyashri's Kitchen 10 years ago, I never knew that this journey will take to here. I am so grateful to you all who supported me from the beginning and traveling with me for these past 10 years.
An exciting journey with exploring new things everyday, and adapting to new technological changes has shaped me a lot. Living in Singapore, exposed to so many friends from different states of India, has given me a good exposure to variety of cuisines. I learnt  a lot and still a learning a lot from each and every person I meet.
Needless to say, this journey is never complete without the support of my family. Many times I am asked how my family helps me in my work. Many assume that my husband takes the pictures and makes videos. They generally don't interfere in what I am doing and I am free to do anything without asking permission from anyone. This is a huge support for me as I was not questioned for any of my activity. Jeyashri's kitchen is fully managed by me and from cutting veggies to cleaning the vessels and editing videos and taking pictures, is solely managed by me.

This space gave me many new friends and i gained much more confidence too in this journey. When I started Jeyashri's kitchen 10 years back, I never thought that I will write cook books, do television shows, live cooking demos, cookery classes and all. Every new milestone, though I feel so nervous, it boosts my confidence and shapes me in a better way.

Trusting the grace of the Almighty which is carrying me in this entire journey, marching towards the new beginning and excited to share many more new recipes with you all in the coming up years.
Whenever I feel like quitting or giving up, the motivational messages I get from you all, gives me confidence. Feeling so responsible for all your love and I will continue to give my best in my work.
Looking forward to your continuous support as always.
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