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It's a small attempt to post the recipes learnt and tested in my kitchen.
Hope u enjoy your stay.

Sunday, January 25, 2015

Tomato Bath and 6 years of blogging

Yeah yeah i finished 6 years of food blogging. I have a tendency of getting bored of a thing which i do regularly and my blog doesn't come in that.  I am been in and out of the blogging last year..I am not able to devote much time to the blog as my priorities have changed over the time and its not that i am not interested. Active since last few days and hope to continue blogging. Amen to that.

I was never good in making upma. When mom was here i used to make her do upma and once she left i hardly made it. The other day husband was asking me to do it. So i thought of giving it a try and it did make out well much to my surprise.Here is the recipe :-


Sooji/Semolina/Bombay Rava 1 cup
Onions chopped 1
Green chillies 2 chopped finely
Ginger 2 inch piece and finely chopped
Tomatoes  3 finely chopped
Rai 1/4 tsp
Udat dal 1/4 tsp
Channa dal 1/4 tsp
Cashew nuts few
Curry leaves
Salt to taste
Oil tbsp


Take a pan and dry roast semolina/sooji until the sooji changes colour and leaves nice aroma. Keep aside to cool.

In a pan take oil. Once hot add rai,udat dal, channa dal and curry leaves.

When rai spullter add ginger pcs and cashew nuts.

Saute for  min and add onions. Add salt.

Fry onions until light brown colour and add tomatoes.

Cook until tomatoes are cooked and oil starts forming at the sides.

Add 3 glasses of water. When water starts boiling add sooji slowly and continuously mixing.

Once all the sooji is added mix thoroughly so that lumps are not formed.

Cover and cook for another 3-4 minutes.

Serve hot with gun powder or sugar or with coconut chutney.

Ps:-Its 6 years not 5 years...my apologies.

Tuesday, January 20, 2015

Chicken Do Pyaz

Husband made this. He loves vah chef Sanjay tumma, he watches his videos and makes it at home. This recipe is adopted from vah chef videos.


Oil 3tbsp
Chicken 2 lbs
Cumin seeds 1/2 tsp
Onions sliced 2
Salt to taste
Turmeric powder 1/2 tsp
Ginger garlic paste 2 tbsp
Green chilly slices 3


Yogurt 1/2 cup
Coriander powder 1 tbsp
Chilly powder 1 tbsp
Cumin powder 1 tsp

Mix all the above ingredients together.

For seasoning

Red chilies 3
Onions sliced 2

Take oil in a pan, add cumin seeds. Then add onions and salt. Saute for a while. Add turmeric and curd mixture. Saute for a while then add chicken. Add sliced green chilies . Mix well cover and cook until chicken is done.

 Take another pan, add oil. Fry onions and red chilies. Add it to the chicken and add chopped coriander and lime juice.

Serve hot with hot rice or naan.

Saturday, January 17, 2015

Cheesy baked vegetable and rice

Today is one of the day that you are bored of eating the same stuff. So for a change from rice and rasam on this Saturday made this baked dish. Me and my younger daughter liked it but my elder daughter didn't like as she hates veggies. I adapted this recipe from Tarla Dalal. Here is the recipe:-


Cooked rice
Butter 2 tbsp
Milk 3 tbsp
Salt for taste


White Sauce
Butter 3 tbsp
Cheddar cheese slice 1
Boiled Veggies (Carrot and Beans)
Pepper 1 tsp
Milk 1/2 cup
Maida 3 tbsp
Chopped onions 1
Green chilies 2 


Mozzarella Cheese 1/4 cup

                                                      Before and after bake


Take a pan, heat butter and add rice. Mix butter with rice add salt and milk. Keep aside.

In the same pan add butter. When hot add onions and green chilies. Saute onions till they are brown colour. Add maida. Saute for 3 minutes.

Then add milk. Let it boil for 2-3 minutes. Add boiled veggies,salt and pepper.

Pre-heat oven for 200 Celsius. Take Rice in a cake pan. Press the rice. Add the sauce over the rice.

Spread grated cheese on the rice. Bake for 15-20 minutes in the over.

Serve hot.

Thursday, January 08, 2015

Restaurant Style Chicken Biryani

My family loves biryani and we make biryani every week on Sundays. This is Sanjay Tumma recipe and it's a restaurant style biryani. All spices are grounded into fine powder so that while eating you don't get whole spices in the biryani. Here goes the recipe :-

Ingredients :-

Spice powder***

Dagad phool
Pepper 1/2 tsp
Biryani leaf 3
Cinammon 2 inch pc
Cloves 5
Star anise 1
Shahi zeera 1 tbsp
Black cardamom 2
Mace two small pcs

Make a fine powder of all the above ingredients.

For marination:-

Chicken 1 pounds
Curd 1 cup
Salt to taste
Oil 1/4 cup
Spices powder ***
Coriander powder 2 tbsp
Cumin powder 1 tbsp
Red chilly powder 1 tbsp
Turmeric powder 1/2 tsp
Coriander leaves 1/2 cup chopped
Mint leaves 1/4 cup chopped
Lemon juice (half lemon)
Fried onions 2
(keep some for later use)

Marinate over night

Other ingredients:-

Safforn few strands
4 tbsp of warm milk
Rose water 1 tbsp
Wheat flour

Make soft dough with wheat flour and water.

Soak safforn in warm milk.

Soak basmati rice 2 big glasses for one hour.

After one hour boil water in a heavy bottom pan .Add 2 tbsp of oil, 1 tbsp of Shahi zeera and bay leaf (2)

Add enough salt in the water. The water should be salty.

In a thick bottom vessel take the marinate chicken and press it firmly to the bottom of the vessel.

Once water boils add the soaked rice. Cook till the rice is half done. Take the rice from the water and spread it on the chicken.

Sprinkle safforn soaked milk and rose water on the rice.

Spread fried onions.

Seal the vessel with dough. And place another bowl with water on top of this bowl.

Cook on high flame for 5 minutes and reduce the flame to medium and cook for 30 minutes.

Check if the steam is coming out. The steam should not escape. The raw chicken will get cooked in the dum.

Half an later switch off the flame and let it rest for another 10-15 minutes. Serve hot with mirchi ka salan and raita.

Monday, January 05, 2015

South Indian Tava Rice

 On a lazy Sunday you don't want to cook elaborate lunch then i would choose this rice. It's simple and quick to make. Can be made from left over rice. This Sunday  i was in no mood to make a elaborate lunch i choosed this rice. I had yesterday's chicken curry as side dish. This recipe i took it from Tarla Dalal.


Rice cooked
Oil 3 tbsp
Rai 1/2 tsp
Udat dal/Pinapappu 1/2 tsp
Red chilly 3
Curry leaves few
Turmeric powder/Haldi a pinch
Salt to taste

To make powder

Til/nuvulu 1 tbsp
Peanuts/palli 2 tbsp

Dry roast the til and peanuts. Make a fine powder.


In a pan take oil. Add rai and udat dal. When they crackle add hing,curry leaves and red chillies.

Add rice and turmeric. Sprinkle the til and peanut powder. Sprinkle salt.

Mix well and saute for 3-4 minutes.

Serve hot with choice of your side dish or just eat it like my kiddo did.

Happy cooking.

Friday, January 02, 2015

Sabudana Vada

When i was newly married and re-located to oman i was so bored sitting at home and wait for someone to talk to me. Having worked after collage and never left alone at home i used to get so depressed. In oman you  wont be able to go alone unless you have driving licence and a car. I newly wedded went to oman was not intended to take licence. Only entertainment i had was TV and me not found of watching serials. I carried few recipes books and husband used to get magazines for me to read. So my favorite pass time was to cook. They were few disasters which husband still remembers after 14 years. So many marks of burns on the hands and which i longer have on my hands. And i remember few recipes which i used to do very often and my favourite too. One among them was Sabudana vada which i got from a monthly magazine. That magazine used to have four indian recipes every month and i used to save the paper cuttings. I still have them in hyderabad. Here goes the recipe:-


Sabudana or Sagobiyam 1 cup
Butter milk 2 cups
Grated potato 1
Onions finely chopped 1
Green chillies 2
Rice powder 4-5 tbsp
Red chilly powder 1 tsp
Salt to taste
Oil for deep frying


Soak sabudana in butter milk for 1-2 hrs.

Take the soaked sabudana in a strainer and let the excess liquid drains.

Now mix all the ingredients. If the mixture is too liquid, rice flour can be added.

Heat oil.

Make small patties and deep fry in batches on a medium flame.

Once the patties turn  golden colour drain them on a tissue. These patties didnt take much oil. My tissue didnt had any oil on it.

Serve only hot with any sauce of your choice. When cold these patties become soggy...serve only hot.