Jeyashri's Kitchen

Navaratri Combo sweets and snacks

2019-09-22T11:48:00.000+08:00

Navaratri 2019 is starting on September 29. I have posted Navaratri combo food post few years back. That post will be a combination of Tiffin items and sweets. Few of my friends and readers asked me to post dry sweets and snacks combos. Many times when you have sudden guests or if you are a working women, can plan and make this in advance and pack it for guests who come for Navaratri. We used to do friday Satsang at our home in Chennai, and those days, we used to pack murukku and nei urundai for guests who come for the bhajan. So curated a Navaratri combo sweet and snack, along with a Sundal.
Do check out my complete collection of Navaratri recipes, Navaratri Sundal and payasam recipes.
Weekend Lunch menu will be posted from next week.

Navaratri combo 1

Maladoo
Butter murukku
Chickpeas Sundal

Navaratri Combo 2

Coconut cashew burfi
Ribbon pakoda
Peanut Sundal

Navaratri Combo 3

Nei urundai
Thenkuzhal
Pattani Sundal

Navaratri Combo 4

Dry fruits ladoo
Rava murukku
Kadalai paruppu sundal

Navaratri Combo 5

Ragi Rava ladoo
Besan murukku
Paasi paruppu Sundal

Navaratri Combo 6

Atta ladoo
Peanut murukku
Chaat Sundal

Navaratri Combo 7

Ellu urundai
Coconut ribbon pakoda
Fruit Sundal

Navaratri Combo 8

Besan ladoo
RAgi butter murukku
Pacha payaru sweet sundal

Navaratri Combo 9

Rava ladoo
Kara Thenkuzhal
Navadhanya sundal

Capsicum Sambar recipe, Paasi paruppu sambar

2019-09-20T11:06:00.001+08:00

Capsicum Sambar recipe| Kudamilagai sambar| Paasi paruppu sambar, recipe with step by step pictures, no onion no garlic version of Sambar, pairs well with idli, dosa, pongal and also with rice. We usually add ladies finger, drumstick, small onions, brinjals, Pumpkin to Sambar. During my childhood days, capsicum is a rare thing to find in our place. Also it used to be very expensive too. So whenever we get capsicum in our market, amma makes Capsicum bajji. After i got married and moved to chennai, capsicum used to be available in most of the shops at reasonable price. I was introduced to Capsicum Sambar by my mil. She loves capsicum and puts in aval upma, sambar.. The smell of capsicum sambar used to be so divine for me, i still enjoy making sambar with capsicum.
This sambar i made using yellow moong dal | paasi paruppu. Generally sambar is made using toor dal in our homes. Paasi paruppu sambar is made for Tiffin items like idli, dosa and pongal. Do give this sambar a try and let me know how it turned out.
Also check out my

Don't miss to check out the complete collection of No onion no garlic recipes.

Capsicum Sambar recipe

Recipe Cusine: Indian
Prep Time: 10 Minutes
Cook time: 30 Minutes
Serves: 4
Author: Jeyashri
Recipe Category: Lunch | Dinner
Description: Capsicum Sambar recipe| Kudamilagai sambar| Paasi paruppu sambar, recipe with step by step pictures, no onion no garlic version of Sambar, pairs well with idli, dosa, pongal and also with rice.

Capsicum 1 small
Yellow moong dal | paasi paruppu 1/3 cup
Turmeric powder 1 tsp
Tamarind small lemon sized
Sambar podi 2 and 1/4 tsp
Salt as needed
Red chili 2
Asafoetida 2 pinches
Tomato 1
Curry leaves few
Mustard seeds 1/4 tsp
Oil 3 tsp
Jaggery 1 tsp
Coriander leaves few

Method :

Soak a small lemon sized tamarind in hot water for 10 minutes.
Pressure cook 1/3 cup of moong dal by adding 1/2 tsp of turmeric, a pinch of asafoetida and 1 cup of water.
Pressure cook for 4-5 whistles.
You can soak the moong dal for 10 minutes and then also cook. This enhances the process of cooking fast.
Add 1/2 cup of water to the cooked moong dal. Mash it well and keep aside.
Chop one small capsicum into cubes and cut 1 tomato into small pieces.
In a pan add 3 tsp of oil.
Add 1/4 tsp mustard seeds and 2 red chili.
Add the chopped capsicum and tomato to the pan.
Saute for 2 minutes.
Extract tamarind juice from the soaked tamarind, using 1.5 cups of water.
Add this to the pan.
Add 2 and 1/4 tsp sambar powder, 1/2 tsp turmeric powder, a pinch of asafoetida, and salt.
Allow this to boil for 5-7 minutes till the raw smell of the sambar podi goes off.
Enjoy the aroma of the sambar.
Add the cooked moong dal which we kept aside, to the pan.
Add 1/2 cup of water to adjust the consistency.
Moong dal sambar tends to get thicker after some time. So let it be slightly thinner, so that it will be perfect.
Add 1 tsp of jaggery. This is optional. This will not give sweetness to the sambar, but enhances the taste.
Let this boil for 2-3 minutes.
Switch off the flame.
Add chopped curry leaves and coriander leaves.
Lastly add few drop of ghee and mix well. Adding ghee to the sambar, gives a nice flavour to the sambar, so do not skip this step.
Sambar is ready to serve.

Notes:

You can replace moong dal with toor dal too.
You can add 1-2 green chilis also while adding mustard seeds.
Adding ghee in the last enhances the taste of Capsicum sambar, so do not miss that.

Method with step by step pictures :

Soak a small lemon sized tamarind in hot water for 10 minutes.

Pressure cook 1/3 cup of moong dal by adding 1/2 tsp of turmeric, a pinch of asafoetida and 1 cup of water.
Pressure cook for 4-5 whistles.
You can soak the moong dal for 10 minutes and then also cook. This enhances the process of cooking fast.
Add 1/2 cup of water to the cooked moong dal. Mash it well and keep aside.

Chop one small capsicum into cubes and cut 1 tomato into small pieces.
In a pan add 3 tsp of oil.
Add 1/4 tsp mustard seeds and 2 red chili.
Add the chopped capsicum and tomato to the pan.

Saute for 2 minutes.
Extract tamarind juice from the soaked tamarind, using 1.5 cups of water.
Add this to the pan.
Add 2 and 1/4 tsp sambar powder, 1/2 tsp turmeric powder, a pinch of asafoetida, and salt.

Allow this to boil for 5-7 minutes till the raw smell of the sambar podi goes off.
Enjoy the aroma of the sambar.
Add the cooked moong dal which we kept aside, to the pan.
Add 1/2 cup of water to adjust the consistency.

Moong dal sambar tends to get thicker after some time. So let it be slightly thinner, so that it will be perfect.
Add 1 tsp of jaggery. This is optional. This will not give sweetness to the sambar, but enhances the taste.

Let this boil for 2-3 minutes.
Switch off the flame.
Add chopped curry leaves and coriander leaves.
Lastly add few drop of ghee and mix well. Adding ghee to the sambar, gives a nice flavour to the sambar, so do not skip this step.

Sambar is ready to serve.

Notes:

You can replace moong dal with toor dal too.
You can add 1-2 green chilis also while adding mustard seeds.
Adding ghee in the last enhances the taste of Capsicum sambar, so do not miss that.

Bonda soup recipe

2019-09-17T16:38:00.000+08:00

Bonda soup recipe| Urad dal bonda in moong soup, a popular Karnataka recipe, shared with step by step pictures. I tasted Bonda soup for the first time in a restaurant in Chennai. I loved the taste and wanted to make that at home one day. My friend who is a native of Karnataka passed the recipe to me few weeks back. As Bonda soup is a no onion no garlic recipe, i wanted to post it during this time. It is similar to our Tamil nadu Rasa vadai recipe. I made this during the weekend and it's a huge hit at home. I wanted to take the video but couldn't make it as i made this on a weekend. Will try to upload when i do it next time. Do give this Bonda soup a try, it's quite filling a and very tasty recipe. Check out my complete collection of No onion no garlic recipes.

Bondo soup recipe

Recipe Cusine: Indian
Prep Time: 15 Minutes+ 1 hour soaking time
Cook time: 50 Minutes
Serves: 4
Author: Jeyashri
Recipe Category: Lunch | Dinner|tiffin
Description: Bonda soup recipe| Urad dal bonda in moong soup, a popular Karnataka recipe, shared with step by step pictures

For the Bonda
Urad dal 3/4 cup ( makes 14 bondas)
Coconut bits 2 tblsp
Whole black pepper 1 tsp
Salt as needed
Curry leaves few
Oil for deep frying
For the soup
Yellow moong dal 1/2 cup
Salt as needed
Turmeric powder 1/2 tsp
Ginger 1 tsp (grated)
Jaggery 1 tsp
Green chili 2-3
Tomato 1
Coconut 1 tblsp
Lemon juice 1 tsp
Coriander leaves few
Asafoetida a big pinch
Water 3 cups
Ghee 1 tsp
Curry leaves few

Method :

First let's make the urad dal bonda. This is similar to our Mysore Bonda recipe.
Soak 3/4 cup urad dal in water for an hour.
Drain the water and grind this into a smooth paste as how we make for ulundu vadai.
Just sprinkle little water while grinding the urad dal.
The batter should be fluffy and smooth.
Add 1 tsp black pepper, 2 tblsp coconut bits, salt as needed and curry leaves to the batter.
Mix well.
Heat oil in a pan for deep frying.
Take small portions of the batter and make them as bondas.
Deep fry them in medium flame.
Cook on both sides till golden brown.
Take them out from oil and drain excess oil in kitchen towel.
Repeat this for the rest of the batter.
In a sauce pan heat water and when it is very hot, switch off the flame.
Put the fried bondas into this. This will make the bondas soft and allow them to absorb the soup much easier.
Let this sit for 20 minutes.
Let's make the soup now. It is similar to the South Indian Lemon rasam, the karnataka people call as Kat saaru. I personally loved the moong dal soup.
Cook 1/2 cup of yellow moong dal in a pressure cooker by adding 1/2 tsp turmeric powder and a pinch of asafoetida. Add necessary water.
Pressure cook for 4-5 whistles.
Once done take out and mash this with a ladle.
Add this to a pan and add 3 cups of water.
Chop 1 tomato finely and slit 2 green chilies.
Add the chopped tomato, green chili, 1 tsp grated ginger, 1 tsp jaggery and curry leaves to the moong dal.
Add salt.
Let this boil in medium flame for 10- 12 minutes.
Stir in between.
Switch off the flame.
Add 1 tblsp grated coconut.
Add the lemon juice and finely chopped coriander leaves.
Actually my friend advised me to temper the asafoetida in ghee and add, but i forgot that part. I added asafoetida while the dal mixture is boiling.
You can temper few pinches of asafoetida in 1 tsp ghee and add it on the top of the moong dal soup mixture.
Gently squeeze the bondas from water. Be careful not to break this.
Place this on a serving bowl.
Pour hot moong soup over the top.
Let the bondas get nicely immersed in this moong dal soup.
Serve immediately, garnish with coriander leaves while serving.

Notes:

Dipping the bondas in hot water makes it very soft and helps to absorb the soup very well.
Bonda soup is quite filling one, you can serve it as a Tiffin or dinner too.

Method with step by step pictures :

First let's make the urad dal bonda. This is similar to our Mysore Bonda recipe.
Soak 3/4 cup urad dal in water for an hour.
Drain the water and grind this into a smooth paste as how we make for ulundu vadai.
Just sprinkle little water while grinding the urad dal.
The batter should be fluffy and smooth.

Add 1 tsp black pepper, 2 tblsp coconut bits, salt as needed and curry leaves to the batter.
Mix well.

Heat oil in a pan for deep frying.
Take small portions of the batter and make them as bondas.
Deep fry them in medium flame.
Cook on both sides till golden brown.

Take them out from oil and drain excess oil in kitchen towel.
Repeat this for the rest of the batter.
In a sauce pan heat water and when it is very hot, switch off the flame.
Put the fried bondas into this. This will make the bondas soft and allow them to absorb the soup much easier.
Let this sit for 20 minutes.

Let's make the soup now. It is similar to the South Indian Lemon rasam, the karnataka people call as Kat saaru. I personally loved the moong dal soup.
Cook 1/2 cup of yellow moong dal in a pressure cooker by adding 1/2 tsp turmeric powder and a pinch of asafoetida. Add necessary water.
Pressure cook for 4-5 whistles.

Once done take out and mash this with a ladle.
Add this to a pan and add 3 cups of water.
Chop 1 tomato finely and slit 2 green chilies.
Add the chopped tomato, green chili, 1 tsp grated ginger, 1 tsp jaggery and curry leaves to the moong dal.

Add salt.
Let this boil in medium flame for 10- 12 minutes.
Stir in between.
Switch off the flame.
Add 1 tblsp grated coconut.

Add the lemon juice and finely chopped coriander leaves.

Actually my friend told me to temper the asafoetida in ghee and add, but i forgot that part. I added asafoetida while the dal mixture is boiling.
You can temper few pinches of asafoetida in 1 tsp ghee and add it on the top of the moong dal soup mixture.
Gently squeeze the bondas from water. Be careful not to break this.
Place this on a serving bowl.
Pour hot moong soup over the top.

Let the bondas get nicely immersed in this moong dal soup.
Serve immediately, garnish with coriander leaves while serving.

Notes:

Dipping the bondas in hot water makes it very soft and helps to absorb the soup very well.
Bonda soup is quite filling one, you can serve it as a Tiffin or dinner too.

Paneer fried rice, manchurian, Lunch menu 23

2019-09-15T18:02:00.000+08:00

This week's Lunch menu is an Indo Chinese menu. Fried rice and Manchurian combo takes place rarely in my Kitchen, as personally i am not a fan of big fan of it. I was left with Paneer and a packet of baby corn in my refrigerator, so decided to go for this combo. To make it complete, i made fruit custard, one of my most favorite dessert. Right from the childhood, i love fruit custard. My mom makes this so often during mango season. Those days it was so rare and unique and so we look forward to this custard a lot. I happened to see some mango in the market yesterday, so wanted to include this in the menu.

Click on the name to get the recipe
On the plate

If you feel it is simple, you can make a sweet corn soup.

From next week, till the end of navaratri, we will be featuring no onion no garlic recipes in Jeyashris kitchen. Stay tuned for more interesting recipes.

Homemade Garlic naan on stove top

2019-09-13T14:44:00.001+08:00

Homemade Garlic naan on stove top, without yeast, a popular Indian flat bread, recipe with full video and step by step pictures. Garlic naan is loved by everyone at home. Though i have never attempted making this at home, i always love to give it a try. I have posted Plain kulcha recipe and a Homemade Peshwari naan, with yeast. I just followed my Kulcha recipe for this recipe, as it doesn't contains any yeast. But this tried using half portion of whole wheat flour and half portion of all purpose flour. I turned out really well and my son who is a fan of garlic naan, loved it very much.
We served this Garlic naan with Green peas masala. Though paneer masala or chole is the usual combo for naan, trust me, the green peas masala combo turned out so well.

Homemade garlic naan

Recipe Cusine: Indian
Prep Time: 25 Minutes + 2 hrs
Cook time: 20 Minutes
Serves: 6 naans
Author: Jeyashri
Recipe Category: Lunch | Dinner
Description: Homemade Garlic naan on stove top, without yeast, a popular Indian flat bread, recipe with full video and step by step pictures.

Whole wheat flour 1 cup
All purpose flour | maida 1 cup
Baking soda 1/4 tsp
Baking powder 1/2 tsp
Sugar 2 tsp
Salt as needed
Curd | yogurt 1/4 cup
Warm milk 1/2 cup
Oil 2 tsp
Water little (to knead the dough)
Garlic 3 tblsp (finely chopped)
Coriander leaves few
Butter 1/2 tblsp + as needed for cooking the naan

Method :

In a wide bowl add 1 cup of whole wheat flour and 1 cup of all purpose flour.
Add 1/4 tsp baking soda and 1/2 tsp baking powder.
Add 2 tsp sugar and required salt.
Mix everything well.
Add 1/4 cup of curd to this. I used homemade curd directly from the fridge.
Now add 1/2 cup of warm milk to this.
Mix well and knead this into a dough.
Add little water while kneading.
Now add in the 2 tsp of oil and make a smooth soft dough.
Cover this with a damp cloth.
Rest this for 2 hours minimum in a hot place. You can leave it for 4-5 hours too.
Meanwhile let's keep the garlic butter mix.
In a bowl add 3 tblsp very finely chopped garlic.
Add little finely coriander leaves to this.
Add 1/2 tblsp of softened butter to this.
Mix everything well. This mixture we are going to use as garlic spread on the naan.
Make equal big lemon sized balls of the dough.
Keep the dough balls covered always, to avoid them getting dried.
Take one dough ball, dust with plain flour.
Roll this into a oblong shaped thick roti.
Spread water on one side of this rolled roti.
Place this on a hot tawa keeping the water spread side down on the tawa.
When you start seeing bubbles, spread some garlic mixture on the top.
Once the down part cooks, the roti which is sticking to the tawa slowly gets released.
Flip it now.
Add some butter and spread it on the naan.
Generally we turn it down on direct flame before it comes out from the tawa. But i am not doing that as it spoils the tawa and also not so convenient too.
Once the garlicy side is cooked, take the naan using a tong and show it on direct flame for few seconds.
Take out from the fire and it is ready.
You can add some more butter if you want more.

Notes:

You can try using whole wheat flour fully but i tried long back, not so happy with the results.
As the whole wheat flour makes the naan dense, we need to increase the baking powder to make it airy and light.
Do not use too old baking soda or baking powder. It will not react well and makes the naan hard.
Ensure the Garlic is very finely chopped for Garlic naan.

Homemade garlic naan on stove top

Method with step by step pictures :

In a wide bowl add 1 cup of whole wheat flour and 1 cup of all purpose flour.
Add 1/4 tsp baking soda and 1/2 tsp baking powder.
Add 2 tsp sugar and required salt.

Mix everything well.
Add 1/4 cup of curd to this. I used homemade curd directly from the fridge.
Now add 1/2 cup of warm milk to this.
Mix well and knead this into a dough.
Add little water while kneading.

Now add in the 2 tsp of oil and make a smooth soft dough.
Cover this with a damp cloth.
Rest this for 2 hours minimum in a hot place. You can leave it for 4-5 hours too.

Meanwhile let's keep the garlic butter mix.
In a bowl add 3 tblsp very finely chopped garlic.
Add little finely coriander leaves to this.
Add 1/2 tblsp of softened butter to this.

Mix everything well. This mixture we are going to use as garlic spread on the naan.
Make equal big lemon sized balls of the dough.
Keep the dough balls covered always, to avoid them getting dried.

Take one dough ball, dust with plain flour.
Roll this into a oblong shaped thick roti.
Spread water on one side of this rolled roti.
Place this on a hot tawa keeping the water spread side down on the tawa.
When you start seeing bubbles, spread some garlic mixture on the top.

Once the down part cooks, the roti which is sticking to the tawa slowly gets released.
Flip it now.
Add some butter and spread it on the naan.

Generally we turn it down on direct flame before it comes out from the tawa. But i am not doing that as it spoils the tawa and also not so convenient too.
Once the garlicy side is cooked, take the naan using a tong and show it on direct flame for few seconds.
Take out from the fire and it is ready.
You can add some more butter if you want more.

Notes:

You can try using whole wheat flour fully but i tried long back, not so happy with the results.
As the whole wheat flour makes the naan dense, we need to increase the baking powder to make it airy and light.
Do not use too old baking soda or baking powder. It will not react well and makes the naan hard.
Ensure the Garlic is very finely chopped for Garlic naan.

Pottukadalai vadai, Easy vadai recipes

2019-09-10T17:20:00.003+08:00

Pottukadal vadai | Instant vadai recipe made using pottukadalai| chutney dal, easy to make crispy snack, recipe with full video and step by step pictures. Generally we make ulundu vadai or masala vadai by soaking dals and grinding it into a batter. This pottukadalai vadai is an instant one which doesn't needs any soaking, just grind the chutney dal and make the vadai. This is similar to the pattanam pakoda i posted some time back. If you have guests at home suddenly or if you crave for a deep fried snack on a rainy day evening, then this vadai is a perfect one for that.
Check out my

Aval pakoda
Medhu bonda

Pottukadalai vadai

Recipe Cusine: Indian
Prep Time: 10 Minutes
Cook time: 20 Minutes
Serves: 17 small vadais
Author: Jeyashri
Recipe Category:Snack
Description: Pottukadal vadai | Instant vadai recipe made using pottukadalai| chutney dal, easy to make crispy snack, recipe with full video and step by step pictures

Pottukadalai | chutney dal 1/2 cup
Rice flour 2 tblsp
Green chili 2
Garlic 3 cloves
Curry leaves few
Coriander leaves few
Onion 1
Carrot 1
Salt as needed
Oil for deep frying

Method :

Grate the carrots and finely chop the onions.
Powder 1/2 cup of pottukadalai | chutney dal into a fine powder.
No need to roast this.
In a mortar and pestle, crush the 2 green chili and 3 cloves of garlic into a coarse paste.
You can use a mixie too.
In a wide bowl, add the ground chutney dal powder.
Add in 2 tblsp of rice flour.
Add the crushed the chili garlic.
Add in the carrots and onion.
Add little salt.
Mix everything well.
Sprinkle water little by little and make a tight dough.
Take lemon sized dough and flatten it.
Repeat this for the rest of the dough.
You can store the remaining dough in the refrigerator and make vadais later too.
Heat oil in a pan.
Once it is hot, bring to medium flame.
Slowly put the vadais into the oil.
Cook on both sides on medium flame.
Once it becomes golden brown on both sides, take them out.
Drain excess oil in a kitchen towel.
Repeat this for the remaining dough.
The vadai stayed crispy even after few hours.

Notes:

Do not add more water, just sprinkle to make a tight dough.
You can add few fennel seeds and a small piece of ginger while crushing the chili and garlic.
You can replace carrots with beetroot or cabbage too. Also you can add finely chopped capsicum too.
Pottukadalai vadai | Instant vadai is a quick party snack.

Video of how to make instant vadai

Method with step by step pictures :

Grate the carrots and finely chop the onions.
Powder 1/2 cup of pottukadalai | chutney dal into a fine powder.
No need to roast the pottukadalai.

In a mortar and pestle, crush the 2 green chili and 3 cloves of garlic into a coarse paste.
You can use a mixie too.

In a wide bowl, add the ground chutney dal powder.
Add in 2 tblsp of rice flour.
Add the crushed the chili garlic.
Add in the carrots and onion.
Add little salt.
Mix everything well.
Sprinkle water little by little and make a tight dough.

Take lemon sized dough and flatten it.
Repeat this for the rest of the dough.

You can store the remaining dough in the refrigerator and make vadais later too.
Heat oil in a pan.
Once it is hot, bring to medium flame.
Slowly put the vadais into the oil.

Cook on both sides on medium flame.
Once it becomes golden brown on both sides, take them out.
Drain excess oil in a kitchen towel.

Repeat this for the remaining dough.
The vadai stayed crispy even after few hours.

Notes:

Do not add more water, just sprinkle to make a tight dough.
You can add few fennel seeds and a small piece of ginger while crushing the chili and garlic.
You can replace carrots with beetroot or cabbage too. Also you can add finely chopped capsicum too.
Pottukadalai vadai | Instant vadai is a quick party snack.

Hyderabadi Veg Dum Biryani, cauliflower pakoda, Lunch menu 22

2019-09-08T13:03:00.000+08:00

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.

Click on the names to get the recipe

On the plate

See you all with interesting recipes in the coming up week.

Broccoli fritters, Preethi Zodiac mixie review

2019-09-06T18:09:00.001+08:00

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.

Broccoli Fritters recipe

Recipe Cusine: Indian
Prep Time: 10 Minutes
Cook time: 30 Minutes
Serves: 9 fritters
Author: Jeyashri
Recipe Category: Snack
Description: Broccoli fritters, a simple and delicious snack recipe made using broccoli and other veggies, recipe with step by pictures and video.

Broccoli 1/2 portion (6-7 florets)
Bird's eye Red chili 2
Capsicum 1/2
Coriander leaves few
Onion 1
Carrot 1
Sweet corn kernels 1/2 cup
Besan | kadalai maavu| Gram flour 1/2 cup
Oregano 1/4 tsp
Garlic 2 cloves
Oil 1/4 cup (for shallow frying)
Salt as needed

Method :

Using preethi zodiac mixie's chopper blade chop the broccoli, red chili and coriander leaves.
Using the grater option, grate 1 carrot.
Using preethi Zodiac's slicer option, slice 1 onion.
Put everything in a bowl.
This veggie mixture came to 1 cup plus little more.
Add 1/2 cup of sweet corn to this. I used frozen ones.
Add 1/4 tsp of oregano to this.
Add salt as needed.
Add the gram flour. You can add chick pea flour as well.
Mix everything to combine well.
In a pan heat the oil for shallow frying.
Grease your hands with little oil.
Take a big lemon sized portion of the mixture and flatten it into a patties.
Place it on the pan.
Cover it and cook on both sides.
Cook in a medium flame so that it will get cooked inside too.
Once done take out and drain excess oil in a kitchen towel.
Repeat this for the rest of the Vegetable mixture.
Instead of shallow frying, you can place the patties on the dosa tawa and cook with even lesser oil too.
But definitely the taste will differ, but you can opt this for a more healthier option.

Notes:

Always add salt, just before making the fritters.
If the mixture is too runny, you can add 1-2 tblsp of gram flour too.
Broccoli fritters can be served with a dip or can be placed in a burger bun as patties.

Video for how to make Broccoli fritters

Method with step by step pictures :

Using preethi zodiac mixie's chopper blade chop the broccoli, red chili and coriander leaves.
Using the grater option, grate 1 carrot.
Using preethi Zodiac's slicer option, slice 1 onion.
Put everything in a bowl.
This veggie mixture came to 1 cup plus little more.
Add 1/2 cup of sweet corn to this. I used frozen ones.
Add 1/4 tsp of oregano to this.
Add salt as needed.
Add the gram flour. You can add chick pea flour as well.

Mix everything to combine well.
In a pan heat the oil for shallow frying.
Grease your hands with little oil.
Take a big lemon sized portion of the mixture and flatten it into a patties.
Place it on the pan.
Cover it and cook on both sides.

Cook in a medium flame so that it will get cooked inside too.
Once done take out and drain excess oil in a kitchen towel.
Repeat this for the rest of the Vegetable mixture.
Instead of shallow frying, you can place the patties on the dosa tawa and cook with even lesser oil too.
But definitely the taste will differ, but you can opt this for a more healthier option.

Notes:

Always add salt, just before making the fritters.
If the mixture is too runny, you can add 1-2 tblsp of gram flour too.
Broccoli fritters can be served with a dip or can be placed in a burger bun as patties.

Aloo paneer recipe, Aloo paneer masala

2019-09-04T16:22:00.000+08:00

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

Aloo paneer gravy

Recipe Cusine: Indian
Prep Time: 10 Minutes
Cook time: 40 Minutes
Serves: 4-5
Author: Jeyashri
Recipe Category: Lunch | Dinner
Description: Aloo paneer masala recipe, paneer and potato cooked in rich tomato based gravy, recipe with step by pictures and video

Potato | aloo 1(boiled)
Paneer cubes 1 cup
Butter 2 tsp
Oil 2 tblsp
Onion 1 big
Tomato 2
Garlic 4 cloves
Ginger a small piece
Red chili powder 1 tsp
Cumin powder 3/4 tsp
Garam masala 3/4 tsp
Kasoori methi 2 pinches
Salt as needed
Fresh cream 2 tblsp
Water 1 cup

Method :

Boil the potato, do not cook mushy. Let it be firm.
Cut them into cubes.
In a pan add 2 tsp of butter and add the cubed potato.
Add very little salt.
Saute till the potatoes turn golden brown.
Keep it aside.
If you want to saute the paneer cubes, you can do so.
Chop one big onion and 2 tomatoes finely.
In a pan add 1 tblsp of oil and add in the chopped onions.
Cook till translucent.
Add 4 garlic cloves and a piece of ginger.
Add in 2 chopped tomatoes.
Mix well.
Cover and cook till they become soft.
Once done switch off the flame.
Add 1 tsp red chili powder, salt, 3/4 tsp cumin powder and 3/4 tsp garam masala.
Mix well.
Allow this to cool completely.
Grind this into a smooth paste.
In a pan add 1 tblsp of oil.
Add in the ground paste.
Cook till the oil separates.
Add 1 cup of water to this.
Cover this and cook for a minute.
Once it starts boiling, add 1 cup of paneer cubes.
Cover and cook for 3 minutes.
Now open the cover and add in the sauted potato.
Add 2 tblsp of fresh cream.
Mix well.
Add 2 pinches of crushed kasoori methi and little garam masala.
Mix well.
Switch off the flame.
Aloo paneer masala is ready to serve.
Serve with rotis or lachha paratha.

Video of how to make aloo paneer masala

Method with step by step pictures :

Boil the potato, do not cook mushy. Let it be firm.
Cut them into cubes.
In a pan add 2 tsp of butter and add the cubed potato.

Add very little salt.
Saute till the potatoes turn golden brown.
Keep it aside.

If you want to saute the paneer cubes, you can do so.
Chop one big onion and 2 tomatoes finely.
In a pan add 1 tblsp of oil and add in the chopped onions.
Cook till translucent.
Add 4 garlic cloves and a piece of ginger.
Add in 2 chopped tomatoes.

Mix well.
Cover and cook till they become soft.
Once done switch off the flame.

Add 1 tsp red chili powder, salt, 3/4 tsp cumin powder and 3/4 tsp garam masala.
Mix well.
Allow this to cool completely.

Grind this into a smooth paste.
In a pan add 1 tblsp of oil.
Add in the ground paste.
Cook till the oil separates.

Add 1 cup of water to this.
Cover this and cook for a minute.

Once it starts boiling, add 1 cup of paneer cubes.
Cover and cook for 3 minutes.

Now open the cover and add in the sauted potato.
Add the fresh cream.

Mix well.
Add 2 pinches of crushed kasoori methi and little garam masala.
Mix well.

Switch off the flame.
Aloo paneer masala is ready to serve.
Serve with rotis or lachha paratha.

Methi missi roti, Jaipuri veg pulao, Lunch menu 21

2019-09-01T14:02:00.001+08:00

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.

On the plate, (click on the names for the recipes)

See you with more interesting recipes in the coming up week. Stay tuned.

Kozhukattai recipe, How to make Kozhukattai

2019-08-30T10:11:00.001+08:00

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.

Kozhukattai recipe

Recipe Cusine: Indian
Prep Time: 10 Minutes
Cook time: 1hour
Serves: 17 modakams
Author: Jeyashri
Recipe Category: Snack | tiffin
Description: Kozhukattai recipe in tamil, how to make kozhukattai, Kozhukattai recipe with sweet poornam, made using coconut and jaggery, recipe with step by step pictures.

Raw rice 1 cup
Sesame oil 1 tsp + few more for making kozhakattai
Salt 2 pinches
Coconut 1 and 1/4 cup
Jaggery 1 cup
Cardamom powder a pinch
Ghee 1 tsp

Method :

Wash and soak 1 cup raw rice in water for 3 hours
Drain the water and grind this into a fine paste, by adding little water to this.
Ensure it should be too fine and without any grains. Then only you will get smooth dough.
In a pan add 2 cups of water, 2 pinches of salt and 1 tsp of sesame oil.
Allow this to boil nicely.
Once it starts boiling, lower the flame and add the ground batter to this.
Slowly mix this well.
Stir it.
Let this cook on a low flame.
Once the mixture becomes a whole mass and switch off the flame.
Cover this and keep.
Once it is warm enough to handle, transfer it to a plate.
Grease your hands with oil and knead the dough well.
Do it for 5 minutes.
Cover with a damp cloth. This is to avoid the dough getting dry and in turn to avoid getting cracks in the outer layer.
Let's make the poornam for kozhakattai.
In a pan add 1 cup of jaggery and add 1/4 cup of water.
Once the jaggery melts, filter the impurities.
Add this back to the pan.
Boil this and add the coconut.
I added 1 and 1/4 cup of coconut.
You can add 1.5 cups too.
Mix well and cook till the jaggery syrup get absorbed and the mixture is moisture free.
Add cardamom powder and ghee.
Mix well.
Switch off the flame.
This will thicken once it becomes cool.
Once it is cool, take small portions of this and make round balls.
I could make 17 balls, each of 1 tsp measurement each.
I was left with 2 dough balls.
Take one dough ball and start making the cup for modakam.
Place the poornam in the center.
Close this and make this into a shape of the modakam.
Repeat thsi for the rest of the dough and poornam.
Always keep the modakams covered to avoid getting dry and getting cracks.
Grease an idli pan, and place the modakam on it.
Steam for 10 minutes.
Once done, allow this to cool.
After 3-4 minutes, take this out from the idli mould.
If you remove this while it is hot, it tend to break, so always cool completely and then take out.
Kozhukattais are ready for neivedyam.

Notes:

Always keep the dough covered, to avoid dryness, in turn avoid getting cracks on the dough.
If you feel lumps in the dough, you can squeeze the dough through an idiyappam maker and knead it well.
Always give 5 minutes resting time for steamed kozhakattai to avoid breaking of the kozhakattai | modakam.

Method with step by step pictures :

Wash and soak 1 cup raw rice in water for 3 hours.
Drain the water and grind this into a fine paste, by adding little water to this.
Ensure it should be too fine and without any grains. Then only you will get smooth dough.

In a pan add 2 cups of water, 2 pinches of salt and 1 tsp of sesame oil.
Allow this to boil nicely.
Once it starts boiling, lower the flame and add the ground batter to this.

Slowly mix this well.
Stir it.
Let this cook on a low flame.
Once the mixture becomes a whole mass and switch off the flame.
Cover this and keep.

Once it is warm enough to handle, transfer it to a plate.
Grease your hands with oil and knead the dough well.
Do it for 5 minutes.
Cover with a damp cloth. This is to avoid the dough getting dry and in turn to avoid getting cracks in the outer layer.

Let's make the poornam for kozhakattai.
In a pan add 1 cup of jaggery and add 1/4 cup of water.
Once the jaggery melts, filter the impurities.

Add this back to the pan.
Boil this and add the coconut.
I added 1 and 1/4 cup of coconut.
You can add 1.5 cups too.
Mix well and cook till the jaggery syrup get absorbed and the mixture is moisture free.
Add cardamom powder and ghee.
Mix well.

Switch off the flame.
This will thicken once it becomes cool.
Once it is cool, take small portions of this and make round balls.
I could make 17 balls, each of 1 tsp measurement each.

I was left with 2 dough balls.
Take one dough ball and start making the cup for modakam.

Place the poornam in the center.
Close this and make this into a shape of the modakam.

Repeat this for the rest of the dough and poornam.
Always keep the modakams covered to avoid getting dry and getting cracks.
Grease an idli pan, and place the modakam on it.
Steam for 10 minutes.

Once done, allow this to cool.
After 3-4 minutes, take this out from the idli mould.
If you remove this while it is hot, it tend to break, so always cool completely and then take out.
Kozhukattais are ready for neivedyam.

Notes:

Always keep the dough covered, to avoid dryness, in turn avoid getting cracks on the dough.
If you feel lumps in the dough, you can squeeze the dough through an idiyappam maker and knead it well.
Always give 5 minutes resting time for steamed kozhakattai to avoid breaking of the kozhakattai | modakam.

Vazhakkai puttu, Vazhakkai podimas recipe

2019-08-27T14:59:00.001+08:00

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

Vazhakkai puttu recipe

Recipe Cusine: Indian
Prep Time: 10 Minutes
Cook time: 20 Minutes
Serves: 2-3
Author: Jeyashri
Recipe Category: Lunch | Dinner
Description: Vazhakkai putu| Vazhakkai podimas recipe, a dry curry with raw banana, cooked in a simple South Indian way

Raw banana 1
Green chili 2
Urad dal 1 tsp
Mustard seeds 1/4 tsp
Oil 3 tsp
Curry leaves few
Asafoetida 2 pinches
Small onion 7-8
Coconut 3 tblsp
Salt as needed

Method with step by step pictures :

Cut 1 raw banana into 2 and immerse it into water.
Cook it for 10 minutes, by adding the asafoetida to the water.
The reason for adding asafoetida into the water is to get the raw banana to absorb the flavour.
Always cook it firm and not too soft.
Once done, drain the water and immerse in cold water. This will stop will the cooking process.
Peel out the skin. You can take it out as how you peel the ripe banana.
Grate the raw banana.
Add little salt and 3 tblsp of coconut to this and mix well.
Adding coconut and salt at this stage is to enable even mixing.
Chop the small onions. You can replace with one big onion too.
But small onions gives a nice taste.
Chop the green chilis.
In a pan add 3 tsp oil.
Add 1/2 tsp mustard seeds, 1tsp urad dal, chopped green chili and curry leaves.
Saute till the dal turns golden.
Now add in the chopped onions.
Saute by adding little salt.
Cook till it turns translucent.
Now add the grated raw banana mixture.
Mix well and cook for 2-3 minutes.
Switch off the flame.
Serve with any South Indian gravy.

Notes:

You can add grated ginger while adding green chilis.
Ensure that the raw banana is cooked firmly, else it will result in mushy vazhakkai podimas.

Method with step by step pictures :

Cut 1 raw banana into 2 and immerse it into water.
Cook it for 10 minutes, by adding the asafoetida to the water.
The reason for adding asafoetida into the water is to get the raw banana to absorb the flavour.
Always cook it firm and not too soft.
Once done, drain the water and immerse in cold water. This will stop will the cooking process.
Peel out the skin. You can take it out as how you peel the ripe banana.

Grate the raw banana.
Add little salt and 3 tblsp of coconut to this and mix well.
Adding coconut and salt at this stage is to enable even mixing.

Chop the small onions. You can replace with one big onion too.
But small onions gives a nice taste.
Chop the green chilis.
In a pan add 3 tsp oil.
Add 1/2 tsp mustard seeds, 1tsp urad dal, chopped green chili and curry leaves.
Saute till the dal turns golden.

Now add in the chopped onions.
Saute by adding little salt.
Cook till it turns translucent.

Now add the grated raw banana mixture.
Mix well and cook for 2-3 minutes.

Switch off the flame.
Serve with any South Indian gravy.

Notes:

You can add grated ginger while adding green chilis.
Ensure that the raw banana is cooked firmly, else it will result in mushy vazhakkai podimas.

Arai puli kuzhambu, chow chow kootu, Lunch menu 20

2019-08-25T14:51:00.001+08:00

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.

Click on the name to see the recipe

Plain rice
Arai puli kuzhambu
Chow chow kootu
Kovakkai curry
Carrot salad (grated carrot, green chili, salt and lemon juice)

Stay tuned for interesting recipes coming up in the next week.

Chana dal halwa recipe

2019-08-22T14:22:00.001+08:00

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

Chana dal halwa recipe

Recipe Cusine: Indian
Prep Time: 2 hours
Cook time: 35 Minutes
Serves: 4-5
Author: Jeyashri
Recipe Category: Sweet
Description: Chana dal halwa recipe, easy to make halwa recipe with step by step pictures and video, perfect for Indian festivals.

Chana dal 1/2 cup
Ghee 1/4 cup
Milk 1 cup + 2 tsp
Sugar 1/2 cup
Cardamom powder 2 pinches
Sliced almonds | pistachios 2-3 tblsp
Saffron 7-9 strands

Method :

Soak 1/2 cup of chana dal for 2 hours in water.
Pressure cook this till 3 whistles.
Drain the water completely.
Allow this to cool completely.
Grind this into a fine paste, without adding any water.
Meanwhile soak the saffron in 2 tsp warm milk.
In a heavy bottomed pan add 1/4 cup of ghee and once it is hot add the ground paste.
Mix it well.
Keep the flame low and cook this chana dal paste in the ghee for 20 minutes.
The dal has to change colour and it will emit a nice aromatic, nutty smell.
Now add 1 cup of milk to this. Use either raw milk or boiled cooled milk.
Add 1/2 cup of sugar. This quantity was perfect but if you want bit more sweet add 3/4 cup too.
I used raw sugar.
Add the saffron soaked milk to this.
Mix well.
Cook till the milk completely evaporates.
At one stage the halwa will start leaving the pan.
Now add the cardamom powder.
Mix well.
Add the chopped nuts and mix well.
Switch off the flame.
Chana dal halwa is ready.

Notes:

Instead of 1 cup milk, you can add 1/2 cup water and 1/2 cup milk. But i recommend to add milk only for a richer taste.
Ensure the chana dal is nicely roasted in ghee, else halwa won't taste good.
Saffron gives a nice color to the chana dal halwa, but if needed you can add a pinch of yellow food colour.

Video of how to make Chana dal halwa

Method with step by step pictures :

Soak 1/2 cup of chana dal for 2 hours in water.
Pressure cook this till 3 whistles.

Drain the water completely.
Allow this to cool completely.
Grind this into a fine paste, without adding any water.

Meanwhile soak the saffron in 2 tsp warm milk.
In a heavy bottomed pan add 1/4 cup of ghee and once it is hot add the ground paste.
Mix it well.

Keep the flame low and cook this chana dal paste in the ghee for 20 minutes.
The dal has to change colour and it will emit a nice aromatic, nutty smell.

Now add 1 cup of milk to this. Use either raw milk or boiled cooled milk.
Add 1/2 cup of sugar. This quantity was perfect but if you want bit more sweet add 3/4 cup too.
I used raw sugar.

Add the saffron soaked milk to this.
Mix well.

Cook till the milk completely evaporates.
At one stage the halwa will start leaving the pan.
Now add the cardamom powder.

Mix well.
Add the chopped nuts and mix well.
Switch off the flame.
Chana dal halwa is ready.

Notes:

Instead of 1 cup milk, you can add 1/2 cup water and 1/2 cup milk. But i recommend to add milk only for a richer taste.
Ensure the chana dal is nicely roasted in ghee, else halwa won't taste good.
Saffron gives a nice color to the chana dal halwa, but if needed you can add a pinch of yellow food colour.

Curd murukku recipe, Thayir muruku

2019-08-20T20:35:00.000+08:00

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

Curd murukku recipe

Recipe Cusine: Indian
Prep Time: 15 Minutes
Cook time: 25 Minutes
Serves: 11 murukku
Author: Jeyashri
Recipe Category: Snack
Description: Curd murukku | Thayir murukku recipe with step by step pictures and video, a simple murukku using rice flour and sour curd.

Rice flour 1 cup
Sour curd 1/2 cup
Red chili powder 3/4 tsp
Sesame seeds 1 tsp
Salt as needed
Softened butter 1 tsp
Water to make dough
Asafoetida 2 pinches
Oil for deep frying

Method :

In a wide bowl add the rice flour. I used store bought idiyappam flour, you can use home made rice flour too.
If using store bought rice flour, ensure the texture is fine and not coarse.
Add the sour curd to the dough.
I left the curd overnight outside and used it.
Add red chili powder, salt, softened butter, asafoetida and sesame seeds to this.
Mix well.
Sprinkle water little by little and make this into a soft dough without any cracks.
I used the thenkuzhal achu | mould.
Take a portion of the dough and put this inside the murukku press.
Heat the oil for deep frying.
The remaining portion of the dough, keep it covered always.
Also do not make the dough in bulk if you are making more murukkus.
Once the oil is hot, bring the flame to medium and squeeze the murukkus in to it.
If you are not comfortable in squeezing directly into hot oil, squeeze in a greased ladle and invert it on to the oil gently.
Cook on both sides.
Once the oil sound subsides, take it out from the oil.
Drain in the kitchen towel.
Repeat this for the rest of the dough.
Store this in an airtight container.

Notes:

Curd murukku tastes yum and stays crispy for 4-5 days.
The sour curd gives a nice tangy taste to the murukku, so try adding sour curd to this thayir murukku.

Video of how to make curd murukku

Method with step by step pictures :

In a wide bowl add the rice flour. I used store bought idiyappam flour, you can use home made rice flour too.
If using store bought rice flour, ensure the texture is fine and not coarse.

Add the sour curd to the dough.
I left the curd overnight outside and used it.
Add red chili powder, salt, softened butter, asafoetida and sesame seeds to this.
Mix well.
Sprinkle water little by little and make this into a soft dough without any cracks.

I used the thenkuzhal achu | mould.
Take a portion of the dough and put this inside the murukku press.
Heat the oil for deep frying.

The remaining portion of the dough, keep it covered always.
Also do not make the dough in bulk if you are making more murukkus.
Once the oil is hot, bring the flame to medium and squeeze the murukkus in to it.
If you are not comfortable in squeezing directly into hot oil, squeeze in a greased ladle and invert it on to the oil gently.
Cook on both sides.

Once the oil sound subsides, take it out from the oil.
Drain in the kitchen towel.
Repeat this for the rest of the dough.
Store this in an airtight container.

Notes:

Curd murukku tastes yum and stays crispy for 4-5 days.
The sour curd gives a nice tangy taste to the murukku, so try adding sour curd to this thayir murukku.

Celebrating 10 years of Jeyashri's Kitchen

2019-08-19T08:56:00.002+08:00

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.
Follow Jeyashri's kitchen on Facebook, Instagram and Youtube to get updates on new recipes.

Pavakkai pitlai, eggplant fry, lunch menu 19

2019-08-18T11:06:00.000+08:00

This week's lunch menu is loaded with veggies as i had to clean up my fridge before leaving for a short vacation. In the plate i have my favorites, yes i love pavakai pitlai a lot. I still remember the pavakkai pitlai, my grandmother makes. The magic touch of her hands makes this dish so yum. Even after many years, i could recall the taste and smell of the pitlai she makes. My mom also makes it so yum, but i got the exact recipe and the technique of making bitter gourd pitlai from my sister. She clearly explained me the difference between arachuvitta sambar and pitlai and the right amount of spices for both. And coming to the pan fried eggplant, i am a huge fan of eggplant and this one i love it a lot. And incidentally this happened to be a no onion no garlic menu platter.

Click on the names below to see the recipe.
On the plate

Plain rice
Pavakkai pitlai (bitter gourd cooked in tamarind gravy with freshly ground masala)
Avarakkai curry (broad beans curry)
Pan fried eggplant
Beetroot salad
Butter murukku (it's store bought, given link for home made)

Stay tuned for more interesting recipes coming up this week.

Ellu podi recipe

2019-08-16T17:36:00.002+08:00

Ellu podi recipe, a simple south Indian podi recipe, perfect accompaniment for rice. I wanted to try this ellu podi recipe for a long time, recently while talking to amma, asked her for the recipe. This ellu podi recipe is a perfect bachelor recipe. Even you can mix this with hot rice and temper with mustard seeds and pack for lunch box too. I have posted some interesting podi recipes in Jeyashri's kitchen. Check out

Pavakkai podi
Puliyodarai podi

I used white sesame seeds for making this ellu podi, you can use black sesame seeds also.

Ellu podi recipe

Recipe Cusine: Indian
Prep Time: 10 Minutes
Cook time: 20 Minutes
Serves: 1 cup
Author: Jeyashri
Recipe Category: Lunch | Dinner
Description: Ellu podi recipe, a simple south Indian podi recipe, perfect accompaniment for rice.

Sesame seeds 3/4 cup
Red chili 5-6
Urad dal 1/4 cup
Salt as needed
Curry leaves few (optional)
Asafoetida 2 pinches

Method :

Dry roast 3/4 cup of sesame seeds in a pan.
Once it starts popping up and changes color, take it out from the pan.
Keep it aside.
Add 1/4 cup of urad dal in the same pan.
Roast till the color changes to golden brown.
Keep it aside.
Add 5-6 red chilies, salt, few curry leaves and asafoetida to this.
Roast for few minutes.
Allow all the roasted things to get completely cool.
This step is important.
Even it is slightly warm, the podi will become soggy.
Pulse this in the mixie.
Do not over grind as the sesame seeds will ooze out oil.
Once done, spread this in a plate for few minutes to get rid of the mixie heat.
Store this in an air tight container.
Mix this with hot rice and smear a dollop of ghee and enjoy your meal.

Notes:

You can sprinkle this ellu podi on dosai too and make ellu podi dosai.
Ellu podi stays good in room temperature for 2 weeks, but for longer shelf life store it in the refrigerator.

Method with step by step pictures :

Dry roast 3/4 cup of sesame seeds in a pan.
Once it starts popping up and changes color, take it out from the pan.
Keep it aside.

Add 1/4 cup of urad dal in the same pan.
Roast till the color changes to golden brown.
Keep it aside.
Add 5-6 red chilies, salt, few curry leaves and asafoetida to this.

Roast for few minutes.
Allow all the roasted things to get completely cool.
This step is important.
Even it is slightly warm, the podi will become soggy.
Pulse this in the mixie.

Do not over grind as the sesame seeds will ooze out oil.
Once done, spread this in a plate for few minutes to get rid of the mixie heat.
Store this in an air tight container.
Mix this with hot rice and smear a dollop of ghee and enjoy your meal.

Notes:

You can sprinkle this ellu podi on dosai too and make ellu podi dosai.
Ellu podi stays good in room temperature for 2 weeks, but for longer shelf life store it in the refrigerator.

Pastamania Style Agilo olio pasta

2019-08-13T16:07:00.000+08:00

Agilo olio pasta, a simple pasta recipe without any sauce, tossed in olive oil, chilli and garlic.
Pastamania is a popular food joint here in Singapore. They have few vegetarian options and among them we love the agilo olio pasta very much. I have posted a agilo olio pasta during my initial days of blogging which has with bread crumbs. I personally love this spicy agilo olio as it does not involve any pasta sauce. So if you are looking for pasta recipe without sauce, then this agilo olio is the best one. This is a perfect recipe for bachelors and students who stay in dorms. Do give it a try and let me know how it turned out. Generally agilo olio is made using spaghetti pasta, but i love it with penne pasta or fussili pasta.
If you are looking for quick fix recipes, then you must try this agilo olio pasta.
Do check out my other easy pasta recipes

Spinach tomato pasta
Indian style masala pasta

Pastamania style Agilo olio pasta

Recipe Cusine: Indian
Prep Time: 10 Minutes
Cook time: 15 Minutes
Serves: 1
Author: Jeyashri
Recipe Category: Lunch | Dinner
Description: Agilo olio pasta, a simple pasta recipe without any sauce, tossed in olive oil, chilli and garlic.

Pasta* 1 cup
Bird's eye red chilli 2
Garlic 6 cloves
Olive oil 2 tblsp
Salt as needed
Dried parsley 1 tsp
* I used penne pasta. You can use spaghetti too.

Method :

Soak 1 cup of pasta in normal water for 10 minutes. This will make the pasta to get cooking faster.
Finely chop 2 bird's eye chilli and 6 cloves of garlic .
Cook the pasta by adding little salt and few drops of oil.
Once done, drain the water. Reserve 2 tblsp of the water for later use.
In a pan add 2 tblsp of olive oil.
Add the chopped red chili and garlic.
Saute for few minutes, do not change the colour.
Add the cooked pasta.
Add little salt.
Toss well.
Add the reserved pasta water.
Mix well.
Now add 1 tsp of dried parsely, you can add some mixed herbs too.
Mix well.
Cook for a minute.
Switch off the flame.
Serve immediately.

Notes:

The galic, olive oil and chilli brings out a best flavour to the agilo olio pasta. So do not lessen the quantity.
This vegetarian version of agilo olio pasta is a bachelor recipe

Method with step by step pictures :

Soak 1 cup of pasta in normal water for 10 minutes. This will make the pasta to get cooking faster.

Finely chop 2 bird's eye chilli and 6 cloves of garlic .
Cook the pasta by adding little salt and few drops of oil.
Once done, drain the water. Reserve 2 tblsp of the water for later use.
In a pan add 2 tblsp of olive oil.
Add the chopped red chili and garlic.

Saute for few minutes, do not change the colour.
Add the cooked pasta.
Add little salt.
Toss well.
Add the reserved pasta water.
Mix well.

Now add 1 tsp of dried parsely, you can add some mixed herbs too.
Mix well.

Cook for a minute.
Switch off the flame.
Serve immediately.

Notes:

The garlic, olive oil and chilli brings out a best flavour to the agilo olio pasta. So do not lessen the quantity.
This vegetarian version of agilo olio pasta is a bachelor recipe.

Dum Paneer kali mirch, ajwain paratha, lunch menu 18

2019-08-11T14:43:00.001+08:00

It's almost 4 months now, i have started the lunch menu series. Thank you all for the support and motivation, which keeps me going. This week is a long weekend here in Singapore and i planned to make a meal with some paneer gravy. I planned to make Dum paneer kali mirch, a creamy delicious paneer recipe, which doesn't require the addition of tomatoes. Yes i had only one tomato when i started planning for the menu, so I decided to make this Dum paneer Kali mirch. Call me lazy, bit bored to make chapathi, decided to make Ajwain parathas and the entire menu was a super hit at home. They all polished off everything, before i finish my clicks. Check out my collection of Indian Lunch menu ideas.

Click on the name of the dish to see the recipe

See you all with some interesting recipes coming up next week.

Cabbage poricha kootu recipe

2019-08-09T19:16:00.005+08:00

Cabbage poricha kootu recipe, with step by step pictures and video, a traditional South Indian kootu recipe made using veggies, dal and freshly ground masala. Poricha kootu is a very common item made in Tamil brahmin houses. We make it almost weekly once or twice. I personally prefer to have this with spicy Vatha kuzhambu. During our childhood days, especially when we have summer vacation, my athai used to make mixed veggies Poricha kootu in a large quantity and fry papads and keep. That combo will be so awesome and without bothering about the carbs intake we used to have 3-4 servings of rice for that poricha kootu appalam combo.
I have posted few varieties of kootu recipe in Jeyashri's kitchen. Do try this cabbage poricha kootu at home and share your feedback.
Also check out

Cabbage poricha kootu recipe

Recipe Cusine: Indian
Prep Time: 10 Minutes
Cook time: 30 Minutes
Serves: 5-6
Author: Jeyashri
Recipe Category: Lunch | Dinner
Description: Cabbage poricha kootu recipe, with step by step pictures and video, a traditional South Indian kootu recipe made using veggies, dal and freshly ground masala.

Shredded cabbage 2 cups
Yellow moong dal 1/2 cup
Channa dal 1/4 cup
Salt as needed
Turmeric powder 1/4 tsp
Asafoetida 2 pinches
Oil 2 tsp
Mustard seeds 1/4 tsp
Curry leaves few
To roast and grind
Oil 3 tsp
Urad dal 2 tsp
Rice 1 tsp
Black pepper 1 tsp
Red chilli 2
Cumin seeds 1 tsp
Coconut 4 tblsp

Method :

Wash and soak 1/2 cup moong dal and 1/4 cup chana dal together for 15 minutes.
This step is optional but always ensures faster cooking.
Add 1/4 tsp turmeric and 2 pinches of asafoetida to this.
Add 2 cups of chopped cabbage on the top of this.
No need to add more water on the top.
Just sprinkle a bit.
Adding water just for the dals is enough.
Pressure cook for 3 whistles.
Meanwhile let's roast the ingredients for the poricha kootu.
In a pan add 3 tsp oil and add 2 tsp urad dal, 1 tsp pepper, 1 tsp rice and 2 red chilli.
Saute in a low flame till the dal turns golden brown.
Switch off the flame and add the cumin seeds.
Cumin seeds if gets sauted for a long time will give a taste, that's why we are adding in the last.
Add the coconut.
Allow this to cool completely.
Grind this into a smooth paste by adding little water this.
Now the cabbage and the dal is cooked.
In a pan add 2 tsp oil and mustard seeds.
Add the curry leaves too.
Once the mustard splutter add the cooked dal and cabbage mixture.
Add the ground paste to this.
Add salt.
Adjust water to bring it to a kootu consistency.
Mix well and let this gravy boil for 2 minutes.
Once it is done, switch off the flame.
You can smear few drops of coconut oil on the top to enhance the taste.
Cabbage kootu is ready.
We can mix this with rice and have with any spicy curry of your choice.
This Cabbage poricha kootu goes well with vatha kuzhambu and other spicy South Indian gravies too.

Video of how to make cabbage poricha kootu

Method with step by step pictures :

Wash and soak 1/2 cup moong dal and 1/4 cup chana dal together for 15 minutes.
This step is optional but always ensures faster cooking.
Add 1/4 tsp turmeric and 2 pinches of asafoetida to this.
Add 2 cups of chopped cabbage on the top of this.
No need to add more water on the top.
Just sprinkle a bit.
Adding water just for the dals is enough.
Pressure cook for 3 whistles.

Meanwhile let's roast the ingredients for the poricha kootu.
In a pan add 3 tsp oil and add 2 tsp urad dal, 1 tsp pepper, 1 tsp rice and 2 red chilli.
Saute in a low flame till the dal turns golden brown.
Switch off the flame and add the cumin seeds.
Cumin seeds if gets sauted for a long time will give a taste, that's why we are adding in the last.
Add the coconut.

Allow this to cool completely.
Grind this into a smooth paste by adding little water this.

Now the cabbage and the dal is cooked.
In a pan add 2 tsp oil and mustard seeds.
Add the curry leaves too.
Once the mustard splutter add the cooked dal and cabbage mixture.
Add the ground paste to this.
Add salt.
Adjust water to bring it to a kootu consistency.
Mix well and let this gravy boil for 2 minutes.
Once it is done, switch off the flame.

You can smear few drops of coconut oil on the top to enhance the taste.
Cabbage kootu is ready.
We can mix this with rice and have with any spicy curry of your choice.
This Cabbage poricha kootu goes well with vatha kuzhambu and other spicy South Indian gravies too.

Notes:

Do not add more rice than the quantity mentioned, it will not taste good.
You can add some roasted coconut in the last to enhance the taste of cabbage poricha kootu.

Mushroom sandwich recipe

2019-08-06T19:06:00.002+08:00

Easy to Mushroom sandwich recipe with step by step pictures and video, perfect for kids lunch box and back from school snack. Also this sandwich paired with a hot soup is a perfect one for a weeknight quick dinner too. I had some left over mushrooms after making Mushroom biryani. Last week one of my friend visited us home and she was talking about Mushroom Sandwich, then i decided to make this with my left over button mushrooms. It turned out so well. The most satisfying thing is the Mushroom sandwich was a super hit among kids. I added some cheese and they enjoyed a lot.
Check out other delicious kids friendly sandwich recipes

Mushroom sandwich recipe

Recipe Cusine: Indian
Prep Time: 10 Minutes
Cook time: 20 Minutes
Serves: 2
Author: Jeyashri
Recipe Category: Breakfast | dinner
Description: Easy to Mushroom sandwich recipe with step by step pictures and video, perfect for kids lunch box and back from school snack.

Bread slices 6
Button mushroom 6
Capsicum 1/2
Onion 1
Oil 3 tsp
Red chilli powder 1/2 tsp
Garam masala 1 tsp
Salt as needed
Green chutney as needed
Butter to spread on the bread
Grated cheese 1/4 cup (optional)

Method :

In a pan add 3 tsp oil and add 1 finely chopped onions.
Saute till golden brown. Add little salt while cooking the onions. This will ensure even cooking of the onions.
Chop the mushrooms and capsicum.
Add this now to the pan.
Mix well and add 1/2 tsp red chilli powder and 1 tsp garam masala.
Cook for few minutes.
Switch off the flame.
Allow this to cook completely.
Take 2 bread slices, apply butter one side of each bread.
Apply green chutney on other side of one bread.
Place 1-2 tblsp of mushroom filling on the top the green chutney spread.
Add some cheese. This is optional but highly recommended.
Cover it with another slice with the buttered side up.
Repeat the same for another 2 slices.
Cook in a sandwich maker.
Alternatively you can cook this on a dosa tawa too.
Once done cut them into 2 slices.
Enjoy them with tea of pack them for lunch box too.

Notes:

You can add italian herbs instead of adding Indian masala.
Also tomato kethcup can be replaced with green chutney.
Mushroom sandwich tastes quite good even it becomes cold.

Video of how to make mushroom sandwich

Method with step by step pictures :

In a pan add 3 tsp oil and add 1 finely chopped onions.
Saute till golden brown. Add little salt while cooking the onions. This will ensure even cooking of the onions.

Chop the mushrooms and capsicum.
Add this now to the pan.
Mix well and add 1/2 tsp red chilli powder and 1 tsp garam masala.
Cook for few minutes.
Switch off the flame.

Allow this to cook completely.
Take 2 bread slices, apply butter one side of each bread.
Apply green chutney on other side of one bread.
Place 1-2 tblsp of mushroom filling on the top the green chutney spread.

Add some cheese. This is optional but highly recommended.
Cover it with another slice with the buttered side up.
Repeat the same for another 2 slices.

Cook in a sandwich maker.
Alternatively you can cook this on a dosa tawa too.

Once done cut them into 2 slices.

Enjoy them with tea of pack them for lunch box too.

Notes:

You can add italian herbs instead of adding Indian masala.
Also tomato kethcup can be replaced with green chutney.
Mushroom sandwich tastes quite good even it becomes cold.

Paneer Methi makhani, masala rice, lunch menu 17

2019-08-04T14:25:00.001+08:00

Paneer gravies are our all time favorites, and i prefer to relish it during the weekends. The Paneer methi makhani is one among my favorites in my Paneer recipes collection. When i was planning for this week's lunch menu, i was thinking to make rotis only, but suddenly the idea of making plain paratha came in. It has been many years since i made it at home. We enjoyed the meal completely. We had some left over Millet curd rice and we had that in the last.

Today's lunch menu has (click on the link to see the recipe)

Plain paratha recipe
Paneer Methi makhani
Masala rice
Cucumber and carrot slices (sprinkled with chaat masala)

Have a great Sunday, Stay tuned for more interesting recipes coming up next week.

Avocado Taco chaat recipe

2019-08-02T19:39:00.002+08:00

Avocado Taco chaat, yet another fusion recipe, with step by step pictures, a perfect party starter. We used to buy avocado rarely. As i am not a big fan of avocados and also feel it very heavy for tummy, i rarely buy them. But kids love Avocado milkshake. This time i bought the avocados to make an interesting toast. But the plan totally changed when the kids wanted Tacos. They tasted tacos in Chennai during our visit last month. But somehow they didn't like the outer shell and was asking to make it at home with the tacos available here. We decided to something using avocado and finally ended up in this Avocado Taco recipe. We all enjoyed the texture and taste of avocado in this fusion chaat recipe. I used the frozen red kidney beans and it will quite handy for us during such unplanned moments.
Check out

Khakra chaat recipe
Thai bhel puri

Avocado Taco chaat recipe

Recipe Cusine: Indian
Prep Time: 10 Minutes
Cook time: 15 Minutes
Serves: 4-5
Author: Jeyashri
Recipe Category: Snack | tiffin
Description: Avocado Taco chaat, yet another fusion recipe, with step by step pictures, a perfect party starter.

Taco shells 3-4
Avocado 2
Red kidney beans | rajma 1/2 cup (cooked)
Onion 1
Tomato 1
Chaat masala 2 generous pinches
Red chili powder to taste
Salt 2 pinches
Potato 1 (boiled)
Green chutney to taste
Sweet chutney to taste
Sev to garnish

Method :

Soak 1/4 cup red kidney beans for 10 hrs or overnight and pressure cook this for 5-6 whistles and drain the water. Keep aside.
This will yield 1/2 cup of cooked beans.
Chop 1 onion and 1 tomato finely.
Cut 1 boiled potato into cubes.
Cut 2 avocados and cut them into cubes.
To know how to cut avocado, please check this video.
Arrange the cooked red kidney beans, onion, tomato, cut potato and cut avocado in a wide bowl.
Sprinkle the chaat masala, red chili powder, salt, green chutney and sweet chutney on the top of this.
All these are subject to your taste. I prefer to have more green chutney than sweet chutney.
You can add red chutney also instead of red chilli powder.
Mix well.
Garnish with Sev, i used store bought sev.
Bake the taco shells for 3 mins or as per the packaging instructions.
Fill the tacos with the avocado chaat and serve immediately.

Notes:

Chickpeas | chole can be used for making this avocado taco chaat.
Use ripe avocado, but not too mushy one. The avocado should hold its shape while cutting then for this taco chat.

Method with step by step pictures :

Soak 1/4 cup red kidney beans for 10 hrs or overnight and pressure cook this for 5-6 whistles and drain the water. Keep aside.
This will yield 1/2 cup of cooked beans.
Chop 1 onion and 1 tomato finely.
Cut 1 boiled potato into cubes.
Cut 2 avocados and cut them into cubes.
To know how to cut avocado, please check this video.
Arrange the cooked red kidney beans, onion, tomato, cut potato and cut avocado in a wide bowl.

Sprinkle the chaat masala, red chili powder, salt, green chutney and sweet chutney on the top of this.
All these are subject to your taste. I prefer to have more green chutney than sweet chutney.
You can add red chutney also instead of red chilli powder.
Mix well.

Garnish with Sev, i used store bought sev.
Bake the taco shells for 3 mins or as per the packaging instructions.
Fill the tacos with the avocado chaat and serve immediately.

Notes:

Chickpeas | chole can be used for making this avocado taco chaat.
Use ripe avocado, but not too mushy one. The avocado should hold its shape while cutting then for this taco chat.

Vella Sevai, Sweet idiyappam recipe

2019-07-30T17:54:00.001+08:00

Vella sevai| sweet idiyappam, idiyappam with jaggery syrup, a traditional dish made using idiyappam or sevai, perfect for neivedyam for pooja. My mom always make sevai using traditional sevai nazhi, so whenever she makes that, apart from making he savory versions, she make this vella sevai too. I always love it but never tried it on my own. Last week when i posted a meal on Jeyashri's kitchen instagram along with this vella sevai, few of them messaged me to share the recipe. So made it today using store bought idiyapam. Do give it a try at home and you can make it for some festival days as a neivedyam.
Also check out some interesting Jaggery based traditional recipe

Sweet idiyappam recipe

Recipe Cusine: Indian
Prep Time: 10 Minutes
Cook time: 10 Minutes
Serves: 2
Author: Jeyashri
Recipe Category:Sweet
Description: Vella sevai| sweet idiyappam, idiyappam with jaggery syrup, a traditional dish made using idiyappam or sevai, perfect for neivedyam for pooja.

   Idiyappam 2 cups
   Jaggery 3/4 cup
Coconut 1/4 cup
  Ghee 1 tsp
Cashew nuts few
Cardamom powder a pinch

Method :

I used store bought idiyappam. If you are making at home check out my recipe which i posted some time back.
I have shared idiyappam and sevai recipe too.
If you are wondering what is the difference between idiyappam and sevai, both are rice noodles| string hoppers, idiyappam is made using ready made idiyappam flour where as sevai is made by soaking the rice and making idlis out of it.
Though we love the traditional version of sevai, now a days due to time constraints, we end up making idiyappam or use store bought instant sevai.
For instant ones the concord and 777 brand works out well for me.
In a pan add 3/4 cup jaggery and add 1/4 cup water.
Boil it nicely.
Once the jaggery melts, filter the jaggery water.
Add this back to the pan.
Let this boil nicely.
Once it is becomes like a thick syrup, add a pinch of cardamom powder and 1/4 cup coconut.
Mix well and add the 2 cups of cooked sevai | idiyappam to this.
Mix well evenly.
You may feel it may be slightly watery, don't worry, the noodles will absorb water well.
In a small pan add the ghee and the cashew nuts.
Roast it till golden brown and add it to the sweet idiyappam.
Mix well.
Serve it hot or cold.

Notes:

The measurement of jaggery given is perfect for 2 cups of idiyappam.
Vella sevai | Sweet idiyappam tends to get a bit dry after few hours, so always keep it covered.

Method with step by step pictures :

I used store bought idiyappam. If you are making at home check out my recipe which i posted some time back.
I have shared idiyappam and sevai recipe too.
If you are wondering what is the difference between idiyappam and sevai, both are rice noodles| string hoppers, idiyappam is made using ready made idiyappam flour where as sevai is made by soaking the rice and making idlis out of it.

Though we love the traditional version of sevai, now a days due to time constraints, we end up making idiyappam or use store bought instant sevai.
For instant ones the concord and 777 brand works out well for me.
In a pan add 3/4 cup jaggery and add 1/4 cup water.
Boil it nicely.

Once the jaggery melts, filter the jaggery water.
Add this back to the pan.
Let this boil nicely.

Once it is becomes like a thick syrup, add a pinch of cardamom powder and 1/4 cup coconut.

Mix well and add the 2 cups of cooked sevai | idiyappam to this.
Mix well evenly.

You may feel it may be slightly watery, don't worry, the noodles will absorb water well.
In a small pan add the ghee and the cashew nuts.
Roast it till golden brown and add it to the sweet idiyappam.
Mix well.
Serve it hot or cold.

Notes:

The measurement of jaggery given is perfect for 2 cups of idiyappam.
Vella sevai | Sweet idiyappam tends to get a bit dry after few hours, so always keep it covered.