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

Saturday, March 23, 2013

Boiled Anda Burji/ Boiled Egg Scramble

 It's been two months i started working here, life has been hectic and i am loving this.... I have don't have time for shopping groceries and veggies eggs come to my rescue. One such recipe is the one below which is easy to make and filling too.


Boiled eggs 6
Onions 2
Green chillies 2
Curry leaves few
Saunf 1/2 tsp
Rai/ mustard seeds few
Udad dal few
Turmeric powder 1/2 tsp
Red chilly powder 1/2 tsp
Oil 2 tbsp
Salt to taste


Cut each egg into 8 pieces.

Take oil in a pan. When hot add rai and udad dal. Add curry leaves. When rai  splutter add saunf,onions and green chillies.

Fry till onion change colour. Don't fry onion much. Add turmeric powder and salt.

Then lastly add boiled eggs. Mix very carefully so that eggs don't break. Sprinkle red chilly powder and mix carefully. Serve hot.

Serve as a side dish with hot rotis. But sometimes we eat it as snacks. By the time i serve lunch or dinner this curry is half eaten.

Saturday, March 16, 2013

Banjara Mutton

Husband is totally a foodie....He loves to see food pictures and he follows many food sites, food channels and hotels on Facebook. He chanced upon a page of Chowder Singh. Excellent website on Hyderabad street foods and other regional foods. I love to see his videos of street food of hyderabad, they take me back to my memories in hyderabad during my college and working days....The chat at Gokul chat bandar....Burger at Universal....Mutton/Chicken puffs at gulf bakery.....Karachi biscuits.....chai at Irani cafe.....Lukmi at a cafe in Sainikpuri....Biryani at Paradise.....Gol gappas at a stall near my house....Pava bhaji at the same stall.....not to forget Goli Soda in summer.....sugar cane juice with lots of ice.....Mirchi baji....Alo toast opposite Anjali theatre....

When i was browsing Chowder Singh website i chanced upon a video of Banjara Mutton. Two lambada couple show how to make banjara mutton. We all loved the taste of banjara mutton. The was totally different to what we eat every day. Here is the link for Chowder Singh website and here is the link for Banjara Mutton.


Mutton 1/4 kg
Oil 4 tbsp
Onions sliced 2
Tomato paste 1 cup
Bay leaf 1 powdered
Cinnamon 1/4 tsp
Red chilly powder  1 tbsp
Salt to taste
Turmeric powder 1/4 tsp

Paste 1

Coriander leaves few, garlic 3 and Coconut 1/4 (fresh). Make smooth paste.

Paste 2

Poppy seeds 1 tsp, bay leaf, cinnamon, ginger  1/2'' pc and roasted channa dal (putnalu pappu). Make smooth paste.


Take a deep bottom pan. Fry onions without any oil until they are charred a bit.

Now add oil. Add coconut paste (paste 1). Saute until oil comes out.

Than add paste 2. Saute for a 3-4 minutes.

Add raw tomato paste. Add red chilly powder and salt.

Let the masala cook for 3-4 minutes.

Add mutton. Mix well and add enough water. Now add turmeric powder.

Let it cook for 40-50 minutes or until the mutton is soft and tender.

Serve hot with rice.

Tuesday, March 12, 2013

Garlic and Spinach Paratha

I have been working here since last two months and not getting enough time to cook differently what i cook everyday. Most of the time i cook rice, dal, curry and roti. Its been long i made any paratha. Came home early few days back and thought of making something different as we are bored of eating the same thing.
Made garlic and spinach paratha. Here is the recipe.


Wheat flour 2 cup
Spinach chopped 1 cup
Garlic 3 crushed
Salt to taste
Oil 1 tsp
Oil for frying


Boil spinach and drain water. Don't throw away the water. Can be used to make dough.

Mix wheat flour, garlic, boiled spinach, salt and oil. Make a soft dough using the drained water from the boiled spinach.

Take tennis ball size dough and roll into a round shape roti with rolling pin.

Heat tawa and fry the roti on the sides,applying oil on both the sides while frying.

Serve hot with plain curd and chaat masala.

Sunday, March 10, 2013


First time i ate Bakarwadi is when my brother-inlaw brought them from Pune. The taste was awesome and i still remember them after eating them 2 years back. I forgot what they are called and i chanced upon FB  update of Sangeetha Khanna where she posted pictures of bakarwadi. The best part about Sangeetha's recipe is that bakarwadi are baked not deep fried. I wanted to give it a try. Last Sunday i had much time during afternoon and i baked them. I changed the ingredients for the stuffing and did them as she mentioned in her recipe. The stuffing is  from Chakli blog. Here goes the recipe for baked Bakarwadi.


Wheat flour 1 cup
Maida/all purpose flour 1 cup
Besan 1 cup
Oil 1/2 cup
Salt to taste
Ajwain 1/2 tsp
Soda bicarbonate 2 pinch.


Besan 2 tbsp
Poppy seeds 1 tbsp
Sesame seeds 1 tbsp
Fennel seeds powder 1 tsp
Ginger garlic paste 1 tsp
Sugar 2 tbsp
Red chilly powder 1 tsp
Coriander powder 1 tsp
Garam masala powder 1 tsp
Oil 1 tsp


Mix all the ingredients of the dough with enough water and make a hard dough. Let the dough rest for while.

In the mean while prepare the stuffing.

Dry roast poppy seeds and sesame seeds. Keep aside.

Take oil in a pan, when hot add ginger garlic paste. Saute until the ginger garlic paste is cooked. Add besan to it. Saute for a while, then add red chilly powder, coriander powder, garam masala powder and salt.

Saute for another 2 minutes. Lastly add sugar, poppy seeds and sesame seeds. Let the mixture cools.

Pre heat the oven at 200 degrees Celsius.

Take a cricket ball size dough and flatten it with a rolling pin.

Spread 2 tbsp of the stuffing. Roll the flattened dough into a long log.

Then cut into log into 1 inch pieces.

Grease the baking tray and spread the bakarwadi in  a line giving enough space. Can see that in the picture above.

Bake for 15-20 minutes at 180 degree Celsius. When hot they are soft but the next day they are hard.

For detailed pictures of who to make bakarwadi visit Sangeetha khanna's blog Banaras Ka Khana.