Lejnas Kitchen

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Lejnas Kitchen

The way to anyones heart is through love and food. My love for food is what made me create this page.
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Hope you all enjoy going through the page,the same way as I enjoyed creating it!Bon Appetite!

02/04/2023

Eggs Kejriwal

Contrary to what you may presume, this dish got its name long before Arvind Kejriwal entered politics. The dish is often associated with Devi Prasad Kejriwal who used to visit the Willingdon Sports Club to enjoy it. The Kejriwal community are vegetarians and do not eat eggs. However, Devi Prasad wished to taste eggs. One day, he reached the Willingdon Club and ordered an eggs on toast with cheese. He enjoyed the delicious and creamy eggs on top of crunchy toast and melted cheese. People who watched him enjoy this dish began ordering the same dish. Soon, the dish came to be known as eggs Kejriwal after Devi Prasad.

It’s one of the popular dishes at Dishoom London.

Caption Courtesy:

This is dish #5 of the series. 90 dishes to go!

21/02/2023

House Black Daal

I spent a good 8 hours making this dish! Was it worth it? Most definitely yes!!! I noticed the difference in slow cooked dal and pressure cooked one while cooking this. The slow cooked one is so creamy! The ingredients that goes into this dish are alarmingly few and the quantity is less too and yet the dish tastes amazing! I’m in love with it!

This is dish No:4 of the series. 91 dishes to go!

01/02/2023

Chicken Berry Britannia

One of the iconic dishes served across all Parsi cafes is this Berry Pulao. Did you know that this is not an authentic Parsi dish but a made up one? The Berry Pulao didn’t even exist 40 years back! It was made by Bachan, wife of Mr Boman Kohinoor in the kitchens of Britannia & Co.

She was just using up the leftover mutton gravy from the restaurant. Inspired by the Zereshk Polo, she added in a bit of Zereshk berries or the Persian Barberries into the dish. And thus started the legendary journey of the Berry Pulao!

I added in cranberries here and the taste was just perfect. The well marinated meat, slow cooked with rice renders the perfect taste!

24/01/2023

Raita

The raita I make at home for biriyani has just onion and curd. This raita was so different with onion, tomato, coriander leaf, mint, cumin etc. Love the way all the flavours merge to make the raita taste so delicious!

This is recipe #2 from Dishoom . 2 down 93 to go!

23/01/2023

Akuri

Akuri is a Parsi style scrambled eggs. The eggs aren’t over cooked in an Akuri. It can be paired with kadak pav, pav or any bread jfor that matter.

I came across this book Dishoom in 2019. It’s then when I got to know about the restaurant and the phenomenon it is. The other day I was at Crossword and bought this book in an impulse. Going through the book I felt this instant connect. Maybe because Mumbai has become an integral part of me, maybe because I love Parsi cafes and the food they serve, maybe because I have been in an awe of Dishoom or maybe all of it. I always wanted to pull a Julie and cook all recipes from a cookbook, but never felt compelled until I laid hands on this one. This is ambitious, I may or may not get through… but I want to give it a try! So it’s 95 recipes, 1 down!

17/01/2023

I have known Abida Ma’am from a long time. I have been an admirer of her amazing zeal in culinary arts, entrepreneurship etc. Love how she is so real in her You Tube videos and teaches us just like how our mothers would explain the nitty gritties of cooking. But my admiration for her grew leaps and bounds after listening to her Josh talks that my mother forwarded to me. After watching it I had this feeling that I very very rarely have, that I need to meet her. I messaged her and thankfully she was in Calicut. The warmth with which she welcomes one home, makes you feel like a family member, talks with such passion, explains every thing that you wish you knew was such a welcome change! Ma’am, I’m your fan for life! After a long chat, she most humbly asks me, “Ningalendhu thediya enne kaanan vanne, athu ningalkku kittyo?” (Did you get what you came seeking of me?) In this age when no one has time for anyone and when everything is just about promotion and marketing, there are people like her who maintains the passion for her art, love for fellow beings and a genuine heart! Truly happy to have met you Ma’am!

01/01/2023

2022 has been a year of unexpected twists and turns, both good and bad. I’m not a very introspective person. But this year made me look at myself in a different light. I’m truly grateful for this platform as it has helped me in inexplicable ways. And because of all those twists and turns I haven’t been able to give this place the diligence it requires.
2023 is a year I’m looking forward to. As I know it’s going to be the year that paves way for a lot of new and exciting ventures. I have always been shy and introverted, I run a mile from making new acquaintances, being a part of social gatherings, etc. This year I’ve decided to push the envelope and embrace change! As change is the only constant. So here’s to hoping!

16/11/2022

Saala Aunty

Instagram has always given me positive things in life. Great friends, wonderful acquaintances, amazing experiences, an overall perspective change, exposure etc. One such positive aspect of Instagram is meeting wonderful people like Saala Aunty . I came across Saala Aunty’s page a few months back and was in awe of her. The commitment she has for the page, the passion to cook, her super positive perspective and the undying flair to learn something new. We kept making plans to meet but couldn’t. This time in Kannur I was determined to meet her and went to her house thinking I’ll dash in and out in 2 minutes. How wrong was I 😄!

We had so much to talk in between me gobbling all the goodies she made with such love. She made Thayir Vadai, Jam Tarts and Lemon Curd Tarts with some piping hot filter kaapi. I had the most perrrrrrrrfect Lemon Curd at her place. You all must insist her to shoot a reel of the same as it’s the most well balanced lemon curd I’ve ever had! And while leaving she gives me a beautiful bag of goodies in which was this pouch of homemade Arisi Upma mix with a handwritten recipe of how to make it. These are those very rare moments when one is so overwhelmed with emotions that one is left speechless. Thank you Saala Aunty for the motherly love and affection you showered on me who you are meeting for the first time. I thoroughly enjoyed meeting you and Uncle! Thank you for making me feel like your own daughter!

02/08/2022

Shakshouka

What’s not to love about this dish? Aromatic, flavourful and delicious! And it’s easy to make. I’m sharing how I make it, which is super simple.

Ingredients
Olive oil 3 tbsp
Onion 1
Red bell pepper 1/2
Garlic 5-6 cloves
Tomatoes 6
Tomato sauce 3 tbsp
Cumin powder 1 tsp
Red chilli powder 1 tsp
Red chilli flakes 1/2 tsp
Salt
Eggs 6
Parsley

Method
Put the onion, garlic, red bell pepper in a chopper and chop well. Heat oil in a skillet and add the chopped ingredients and sauté till they are soft. Chop the tomatoes in the chopper and add it to the skillet and sauté. Sauté till the tomatoes turn mushy. Add the tomato sauce, spice powders, flakes and salt and sauté till the mixture thickens. Make small wells in the gravy and crack eggs into it. Sprinkle the chopped parsley leaves on top, cover and cook for 2-3 minutes till the egg whites are set. Relish it with bread.

27/05/2022

Gratitude 🙏🏼

I would like to thank my Insta family for all the love, support, appreciation and criticism! I have to say that when I started this page in 2017 I never thought I’d hit 10k, 100k never featured even in the distant dream!

I would take this opportunity to say one thing, “Never dim your light for the sake of others!” We needn’t refrain from celebrating our victories, we needn’t stop being ourselves because it makes others uncomfortable. It took me a great deal of effort to put myself out here on a public platform, to interact, to speak, to take criticisms, to take downright pathetic comments etc because I’m an introvert and the last thing I want to do is to be in an unfamiliar territory. Yet I push myself everyday to do that. And the main reason is the amount of love and appreciation and support I get from my dearest Insta family! We need to count our blessings and I am so thankful to each one of you for always supporting and loving me so much! You have no idea how much it means to me!

I have to thank my husband who patiently puts up with all my experiments and craziness and is my biggest supporter and my daughter who is more enthusiastic than me about my account and what I should do about it 🥰 My bestest friend and one of the best thing that happened to me because of Insta, my dearest Keerthy Nair! If not for you I might have given up on this place. To get a friend who is happier than you in your achievements is is a rarity and you are that rare gem! Thank you so much my dear girl! My dearest Sneha George, you have been the constant support and guide for me. I’m blessed to have such a loyal friend like you! My ever loving Vinee Vineetha Purayil the happiness you exude and the love that you have has always made me feel happy here! You are one happy and sweet soul!

Thank you to all my friends and family who supported me when I was stuck at 250 for around 3 years! Your support meant the world to me then and now! You know who you are!

Thank you once again for making a shy and recluse person like me feel accepted and loved! I hope I can entertain you with more quality content! Thank you so much!

02/05/2022

P**l Konju

A spicy prawn preparation in coconut milk. My husband saw the preparation of this dish on Ebbin Jose’s channel. It was lip smacking good and easy to make! This is a must try recipe! Thank you so much for always inspiring us to try different dishes Ebbin!

23/04/2022

20M

Immensely happy about how well this has been received! A simple recipe, shot with just a phone, without any assistance whatsoever makes me feel happy and proud! Thank you so much Insta Fam for always being so supportive 🥰

🙏🏼

15/04/2022

വിഷുക്കണി

എല്ലാവർക്കും എന്റെയും കുടുംബത്തിന്റെയും ഹൃദയം നിറഞ്ഞ വിഷു ആശംസകൾ!

#🙏🏼

08/01/2022

Basbousa

Would you believe if I said that this recipe is a no egg, no flour, no fat one! Yes, this recipe is one of the best I found on the net and is the easiest and tastiest Basbousa ever! I tasted Basbousa for the first time at a bakery in Kannur, and was repelled by the amount of sweetness in it. I’m a sweet tooth person and if I find the sugar levels high imagine how it must have been! Since then I never had this dessert even if I found it in bakeries. Then one day during the frantic Christmas baking I suddenly craved for a piece of Basbousa. Without wasting anytime I looked for a recipe and was glad to find the recipe of Turkish Food Travel . The main reason I went for this recipe was because I had all the ingredients mentioned!

Recipe link in bio.

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31/12/2021

Sticky Toffee Pudding

Been wanting to make this for a long long time. And the feeling gained momentum when Vinee told me it’s amazing. And it was! One of the easiest and best desserts one could make at home! I made it for my birthday.

2021 was a year of learning a lot and unlearning a lot. It was a year that made me realise that we need to be grateful for what we have and be thankful to God for being kind. I’m especially thankful for a few in my life, my family and friends. They have been with me throughout and have been my cheerleaders when I didn’t feel much cheerful, appreciated me when I didn’t feel confident about myself, supported me when I felt a bit lost. You know who you are, and I’m forever thankful for you all! This year ends for me in a very happy note, with a lot of clarity, with a lot to look forward to and that makes me excited. Let things going around not dampen your spirit, because as Buster Moon says in Sing -“When you've reached rock bottom, there's only one way to go, and that's up!”

Wishing my dearest Insta family a very Happy New Year! Hope this year brings in a lot of cheer 🥰

#2021 #2022

25/12/2021

Merry Christmas to my dearest Insta Family!

One frame are all the cookies I baked this season! It was back breaking but funnnnn! Thank you so much Vinee for being the best baking partner one could ask for! If not for your motivation I wouldn’t have done half of this!

In the cookie tray there are;
❄️Hersheys Kisses Sprinkle Cookies
❄️Linzer Cookies
❄️Vanillekipferl
❄️Mandelhörnchen
❄️Gingerbread Cookies
❄️Rocky Road

Have a holly jolly Christmas
It's the best time of the year
Now I don't know if there'll be snow
But have a cup of cheer!

24/12/2021

Crescent Cookies/Vanillekipferl

I’ve been wanting to make these cookies since last Christmas. And finally made it this time. These Austrian cookies are absolutely easy to make and taste amazingly good! I made a batch of them and they disappeared in no time! Heeding to my daughter’s request I’m going to make another batch as soon as I post this 😀 I have a ton of recipes to be posted and this will be one among that! Will post soon! Please bear with me!

22/12/2021

Gingerbread Wreath

The general laziness of making a GB house led to this! I have been seeing so many GB wreaths on my general feed and wanted to give it a try. Here is my take on it! The recipe for the Gingerbread cookie and the Royal icing is on my blog. Link for the same is in my bio.

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30/11/2021

Canelés de Bordeaux

Thank you my dear friends for being with me and supporting me! We are a family of 30k today!! There are somedays when you count your blessings and be thankful, today is one such day! Today is my wedding anniversary, I got featured on Incredible India and hit 30k! I’m putting this here so that when I look back I would remember how it felt!

Now back to Canelés. I’m unsure on when I came across this French pastry. I’m guessing it must be during my “obsessed with French pastry” phase in 2013-2015! I waited till our trip to Paris to savour them and it was everything I imagined! The beautiful caramelised crispy exterior and the soft, moist, custardy interior! It wasn’t until recently that I wished to make them. I had tried making them in silicone mould but it was disastrous. I made these in copper mould and I’m thrilled with the results.

To get the recipe, tips and tricks please click on the link in bio!

26/11/2021

Palmiers

What is not to like about these “little hearts”? When puff pastry and oodles of caster sugar come together it culminates in anything but these heart shaped love! When I found some remaining puff pastry after making egg puffs I made these lovelies, some 5 months back 😬

04/11/2021

Happy Diwali

Wishing my dear Insta family a very happy and prosperous Diwali!

23/10/2021

Naadan Palahaaram / Kerala Snacks

First of all, thank you for always being so supportive and encouraging! We are now a family of 20k! I didn’t start this account with any grand plans or thought process. But today the kind of love I get here makes my day, everyday! The messages you send me, the reviews you give, the pics you share, the comments you put.. It makes all the effort worth it!

I’m now in my hometown and thought what best to share than a plate of snacks that I grew up with. Hope you like it! Thank you so much once again, for all the love and support you have extended unconditionally!!!

03/10/2021

Bharani Soup

Bharani soup gets it’s name from the vessel in which the soup is prepared, Bharani or earthern pot. Did you know that Bharani is also called Cheena Bharani? That’s because it was brought to India by the Chinese traders. Chinese traders had a dominant presence in India between 1125 and 1498 AD. All thanks to them we have Cheena Chatti(wok), Cheena Pattu(silk), Cheena Vala(Chinese fishing nets) etc.

A sealed Bharani immersed in boiling water acts as a pressure cooker, and its the same technique that is used here to make this mutton soup or broth. It’s all thanks to stalwarts like Ummi Abdulla who documented recipes like these that we still get to read about this lesser known cuisine, the Moplah cuisine.

The recipe for this mildly flavoured soup can be found on Page 43 of the cookbook A Kitchen Full of Stories by Ummi Abdulla.

27/09/2021

Peach Dumplings

Yesterday while clearing my photo gallery is when I found this pic and realised I haven’t posted it yet. There are way too many pics and reels that has to see the light of day!

I have shared the making reel of this, also the pic of how it looked before baking. This was completely inspired by . I paired the warm peach dumpling with some vanilla ice cream and homemade caramel sauce. It was just amazing! The crust was so flaky and delicious and was offset with the warm, gooey peach with a hint of cinnamon.

The recipe for the pastry is in my blog.

🍑

17/09/2021

Kalyana Thalennu Bhakshanam

This combination has my heart! My most favourite food spread! And this used to be what we get for the party, the day before the wedding when I was young.

The harsh, hot light of the camera on your face, the subtle smell of jasmine lingering in the air, the small talks with relatives and stolen glances at good looking guys 😆 God, I miss those naive and carefree days! The main agenda on the plate (quite literally) is this! The hot ghee rice and the delicious chicken curry with the dates and beetroot pickle and chammandhi. This is my humble attempt at recreating those lovely memories!

Do watch the reel of the same, it’s in my reels section.

13/09/2021

Langues De Chat / Cat’s Tongue

Langues de chat or cats tongue biscuits are shaped like a cats tongue-long and thin. These biscuits have European origins, which country is still debated and unknown. They are a delicacy and go well with your evening tea or coffee. I made two batches, piped on parchment paper and one on silpat. The silpat one came out well. I used the recipe of Chef Iginio Massari .massari . Do give this biscuit a try! Its amazingly easy and delicious!

Recipe link below

https://lejnaskitchen.com/langues-de-chat-cats-tongue-biscuits/

10/09/2021

Handmade Haridrā Ganapathi

Whenever I used to visit a Ganapathi Pandal, more than praying I used to look and admire Ganapathi! Gigantic, awe inducing and yet the softness in His eyes, so soothing! Ganesha Chathurthi is celebrated like no other festival in Mumbai. You can feel that spirit in the air. How I miss the drums and processions. Hope and pray that next year we get to celebrate all our festivals how we used to before!!!

10/09/2021

Ganesha Chathurthi Prasadham

The happiness I feel when I get up early in the morning to make Ganesha Prasadham, is boundless! This was our prasadham this year.

🙏🏼White Chickpea Sundal
🙏🏼 Black Chickpea Sundal
🙏🏼 Kaara Kozhukattai
🙏🏼 Uzhunu Vada
🙏🏼 Karanji
🙏🏼 Coconut Ladoo
🙏🏼 Modak
🙏🏼 Kaju Katli (store bought)

Address

Mumbai

Website

http://lejnaskitchen.com/

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Videos

Cleaning Prawns For those of you who asked me how to clean prawns and crabs, here is the prawn video. The crab video will be upload as per availability of crabs ☺️ Hope you found this video of some use! #instadaily #instareels #prawns #shrimp #prawn #shrimps #seafood #deshelledseafood #reels #reelitfeelit #reelinstagram #reelkarofeelkaro

Paal Konju A spicy prawn preparation in coconut milk. My husband saw the preparation of this dish on Ebbin Jose’s @foodntraveltv channel. It was lip smacking good and easy to make! This is a must try recipe! Thank you so much for always inspiring us to try different dishes Ebbin! #paalkonj #prawns #tigerprawns #kerala #reels #reelitfeelit #keralagram #keralagallery #keralacuisine #reelsvideo #reelkarofeelkaro #reel #viralreels #reelsindia #reelsviral #godsowncountry #keralaonmyplatter #keralavibes