Summer is the time you want some cooling drinks and lavender iced tea is always a crowd pleaser. This is a super easy recipe and you can never go wrong.
Ingredients: Serves: 1
Iced Tea Mix – 1/2 scoop (As per package instructions for a serving) Lavender Syrup – 1 tbsp Water – 1 cup Ice – as needed
Step 1: Add the iced tea mix and lavender syrup to your cup.
Step 2: Pour a little bit of water to combine well.
Step 3: Fill the glass with water and serve with ice. 🙂
In this recipe, I’m making meatballs/kofta using ground turkey, you can use any meat you have or like, or even vegetarian substitutes. Whatever mix remains after I make meatballs/kofta, I make burger patties out of them, because why not. 😉
Ingredients:
Ground Turkey – 1 lb Small onion – 1 (roughly chopped) Green chillies – 2 (roughly chopped) Ginger-garlic paste – 1/4 tsp Salt & pepper – as per taste
Step 1: Blend all the ingredients until smooth
Step 2: Make mini meatballs/koftas.
Step 3: Air fry until done. I air-fried them at 325 °F for about 10-15 mins.
That’s it. Enjoy!!! 🙂
I made these to add to some ramen as I’ve been a little under a weather. Here’s how I put it all together 🙂
(I have a detailed post on how I make my ramen. Here’s the link to it.)
This Masala Chicken stir fry is my favorite because its SOOOO easy and tastes great. I make the same thing to enjoy in so many different ways. Today, I’m going to add it to a salad. 🙂
Masala Chicken Stir-fry Ingredients: Serves: 1
Coconut oil – 1 tbsp Chicken Breast – 1/2 (chopped into tiny cubes) // OR Chicken Tenderloins – 2 Ginger-garlic paste – 1 tsp Red chilli powder – 1 tsp Chicken Masala powder – 3 tsp Salt – as per taste
Step 1: Heat some coconut oil in a pan. Step 2: Add in the chicken and masala. Mix & cook until done.
Salad Ingredients:
Salad greens (I’m using a mix of spinach and lettuce) – 2 handfuls Cucumber – 1 (chopped) Tomato – 1 (chopped) Olives – 4-5 (chopped) Homemade Pickled beets/onions – about a tsp // This is optional. I just added it because I had it 🙂 Hemp seeds – 1 tbsp Crushed Black Pepper – a dash Crushed Pecans – a handful // you can use any kind of nuts Olive oil – as needed (as dressing) // I’m using a Meyer lemon olive oil
Add the chicken along with salad ingredients into a bowl, mix & enjoy! 🙂
Pasta is one of my favorite comfort meals and this is my current favorite way to make it. So easy, so flavorful. Lets jump right in.
Ingredients: Serves: 2
Pasta – 1.25 cup Sausage – as needed (chopped) Avocado Oil – a few drops / sprays Broccoli – 1-2 handful (finely chopped) Heavy whipping cream – 5-6 tsp Garlic powder – 2-3 tsp Salt & pepper – as needed Basil leaves – 4-5 Shredded Mozzarella cheese – a handful Shredded Cheddar cheese – a handful Parmesan – as needed Olive oil – a drizzle or 2
Step 1: Cook pasta as per packet-instructions.
Step 2: While the pasta is cooking, grab another pan spray some oil / add a few drops of any oil of your liking. I’m using avocado oil.
Step 3: Once this is heated, add in chopped sausage (I’m using smoked turkey sausage) & cook until partly crisp / to your liking.
Step 4: Grab a handful or two of broccoli and chop finely in the food processor. Add that in and cook for a few. Turn off the flame once done.
Step 5: Then add in from heavy whipping cream, garlic powder, salt and pepper. Everything can be adjusted based on the kind of taste you’re going for. 🙂
Step 6: In goes the pasta. Some fresh basil, shredded mozzarella cheese + cheddar cheese. Mix well.
Step 7: Transfer to serving bowl. Garnish with parmesan, drizzle some olive oil (if needed) & enjoy! 😍
I’m a sucker for good sandwiches. This one is so good because its homemade, made with some pasture raised eggs (apparently the best kind) AND it tastes unbelievably good. The addition of some ‘hot and sweet’ sauce and chips definitely takes it to a whole another level.
Ingredients:
Eggs – 4 Water – as needed Spice mix*/ Curry Powder – 1 tbsp Cilantro – 1/2 cup (finely chopped) Green chillies – 1-2 (finely chopped) Mayonnaise – 3-4 tsp Salt – as per taste Hot and sweet sauce – as needed Chips – as needed
*For the spice-mix: Add a dash of each kind of powder: Turmeric, Ginger, Garlic, Cumin, Coriander, Black Pepper, Red chilli, Cardamom, Garam Masala)
Step 1: Boil eggs. I like to pressure cook them in the instant pot for 6 mins. That way its always perfect.
Step 2: Once done, peel and chop finely.
Step 3: Add the chopped eggs into a bowl along with spice mix/curry powder, cilantro, green chillies, mayo & salt. Mix until well combined.
Step 4: Spread on bread. Drizzle some hot and sweet sauce. I’m using the one by ‘Mother’s Recipe’.
Step 5: Top with some flamin’ hot ‘Ruffles’ or any kind of chips.
Enjoy each bite with some extra sauce and chips, and of course, some chai. 😉
Beef is something that is loved by all in Kerala, be it a curry, dry-fry, roast etc…. This is my Dad’s recipe (with some minor tweaks based on what I had at hand) and it’s super delicious and simple. I like to buy beef with bone as it always tastes better and the bone/fat adds a lot to the taste of the dish. The consistency of the gravy is something I adjust using the amount of broth I add at the end, and you can do the same. Some times, I also set aside some of the broth*, and I add it to the curry once it has cooled down since it tends to thicken after it sits for a bit.
Ingredients: Beef – 2 lbs (chopped into small pieces) Water – as needed Turmeric – a pinch + 1 tsp Salt – as needed Coconut oil – 2-3 tbsp Mustard seeds – 1 tsp Onions – 1 to 2 (chopped) Green chilli – 2 to 3 (chopped) Curry leaves – a handful Ginger-garlic paste – 1 tbsp Tomato paste / tomato – 1 tbsp / 1 (optional) Instant beef masala – 1 tbsp (I use Mutton Masala instead of beef masala at times, doesn’t matter) Red Chilli powder – 2 tbsp Coriander powder – 3 tbsp Pepper powder – 2 tbsp Beef broth: 1/2 cup + as needed Garam masala – 1 tsp
Step 1: Pressure cook the beef with water just enough to cover the beef, a pinch of salt and turmeric for 20 mins.
Step 2: While the beef is cooking you can make the masala. In a pan, heat some oil and add mustard seeds. Let them splutter.
Step 3: Add in the onions & green chilli. Saute onions until translucent. Add salt for quicker browning.
Step 4: Add in a handful of curry leaves, some ginger-garlic paste & some tomato paste (optional), followed by the spices. Heat on low-flame for a few.
Step 5: Once the beef is done cooking, separate the beef and the broth. Add 1/2 a cup of the broth into the pan and let it simmer until the oil separates. At this point, add in the beef and remaining broth. Cook until done.
Step 6: Add 1 tsp garam masala at the end. Adjust salt as per taste. Garnish with curry leaves.
*(I kept about half a cup of the broth aside to add to the curry once it’s cooked as it tends to thicken after sitting for a bit.)
Serve hot with porotta or rice, moru and a vegetable dish. 🙂
Fish is a staple in most houses in Kerala. I remember I wasn’t a fan until I moved away from home. I guess I didn’t appreciate the good stuff then. I’ve come to love fish so much, I prefer it over meat. Red fish curry was what Mom mostly made and its sooooo good. This recipe is super easy and if I can make it, any one can. 😉
Ingredients:
Coconut oil – 2 tbsp Methi (fenugreek seeds) – a pinch Mustard seeds – a pinch Onion (Large) – 1 (chopped Ginger-garlic paste – 1 tsp Turmeric powder – 1 tsp Red chilli powder – 4 tsp Water – 1/2 cup + as needed Fish pieces – 500 gms Kudam Puli (Kerala Tamarind) – 1 // Soak this in water when you start cooking and microwave it for a minute before adding it to the curry Salt – as needed Curry leaves – to garnish
Step 1: Heat some coconut oil in a pan. Add methi seeds & mustard seeds.
Step 2: Once the methi seeds start to brown & the mustard seeds start to splutter, add in the chopped onions. Adding salt at this point will allow for quicker browning. Sauté until it starts to brown.
Step 3: At this point, add in ginger-garlic paste & cook for a few.
Step 4: Add 1 tsp turmeric & 4 tsp red chilli powder. Cook on low flame until the rawness goes away.
Step 5: Now add half a cup of water and heat until the oil separates. Once it starts to separate, you can add in more water & the fish pieces along with the soaked Kudam puli. Add water depending on how much gravy you’ll need considering its going to thicken.
Step 6: Cook until done & gravy ‘almost’ reaches the desired consistency. Its going to thicken once you turn off the flame and let it sit for a few. Adjust salt if needed & garnish with curry leaves.
Growing up, Semiya Payasam was my fave! Mom always made it on my birthday (among several other days that she did) because of how much I love it. The traditional version is pretty time consuming as I remember it took a while. This is a super quick recipe and just as satisfying.
sugarcoatedmasala 