We can cross many persons everyday but some will touch your heart with their smiling face even virtually..
I still cant believe Jayasree Satish of
Kailas Kitchen is no more among us...
It was a big shock for me when i came to know through FB by Aparna of
My Diverse Kitchen's status that Jayasree passed away on 12th october cause of pneumonia, i couldnt able to believe it and readed her status twice to confirm it, coz Jayasree was quite active in FB with her navarathiri menus and pictures even before few days..
She was a wonderful blogger who never failed to leave her encouraging words and i never failed to visit her space..We never met really but she was someone closed to my heart,whenever i post something in my space or in FB, she never failed to leave her thoughts about it..Through her space, even a beginner in cooking can make out wonderful authentic dishes as she shared many authentic South Indian dishes with wonderful descriptions..We truly missing you Jayasree...
To honour her memory, i prepared her
Soya Vaangi Bhath..
We are calling anyone who either followed her blog or knew her to join your hands with us in this tribute to Jayasree..
Visit her blog
Experiments in Kailas Kitchen,choose any recipe as you wish..
Take a picture of the dish you have tried from her space..
Visit her page '
Kailas Kitchen' on facebook,post your picture there with the original recipe's link..
You can prepare as many recipes as you can,feel free to share your thoughts about Jaysree..
1cup Rice
1cup Soyachunks
2cups Eggplants (chopped)
1no Onion (chopped)
2tsp Ginger garlic paste
1tbsp Lemon
1tsp Mustard seeds+urad dal
Curry leaves
To Grind:1no Cinnamon stick
3nos Cardamom
1tsp Poppyseeds
2tbsp Grated coconut
Dry roast all the ingredients for grind and grind a fine powder,meanwhile cook the soyachunks with enough water and squeeze out the excess of water,keep aside..Pressure cook the rice and spread in a plate,let them cool completely..
Heat a kadai,let splutters the mustard seeds,urad dal,curry leaves, saute the onion until they turns brown, add the chopped eggplants,ginger garlic chilly paste and saute until the veggies turns tender, add the soya,salt and cook..now sprinkle some water and cook in medium flame..
Add the rice,grounded masala powder, toss everything gently and put off the fire,add the lemon juice,give a quick stir and serve hot with chips or papads..
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