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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, February 28, 2015

Egg Puff

Egg puffs....takes you back to your college days. Money given by mom is well spent at the bakery next to your college. And also any visit to a local bakery end up in buying puffs and dil kush. I have been told by the friend to use puff pastery sheet for the puffs. Have used it quite a few times and very satisfied with the out come. This recipe calls in for very few ingredients and can be done in 30 minutes. Here goes the recipe:-


Puff Pastry  8 square sheets
Boiled eggs 4 sliced into half
Butter 2 tbsp
Egg 1 beaten

How to make the puffs

Sprinkle salt and pepper on the sliced eggs. You can sprinkle anything of your choice, like chat masala,fried onions,red chilly powder or anardana.

Take one square sheet of puff pastry. Place the half slice of boiled egg. Apply water on two sides of the sheet and bring them together over the egg and stick it.

Make all the puffs similarly.

Pre-heat oven at 325 degrees celcuis.

Apply butter on a baking tray.

Place each puff on the tray. Apply egg on the each puff.

Bake it for 20 minutes.

Serve hot with any sauce of your choice.

Saturday, February 21, 2015

Hyderabadi Kheema Biryani

Here i come again with Biryani. The one and only hyderabadi Biryani. Biryani comes in many variations, kachi biryani, pakki biryani,kheema biryani and prawn biryani. Prawns biryani is not that famous but yes the other biryanis of hyderabad are most sort by the foodies.

I never get bored when it comes to making biryani. And husband too loves to make them. These days he is more into cooking and tries a lot of recipes. This biryani too he made, i just helped him in mixing the biryani just before eating it. This biryani is little lengthy but its worth the hard work. Yummiest biryani i have ever ate.

When it comes to kheema biryani my elder sister loves it, when ever we went  to restaurant she used to order it. So this post is for her.


Kheema curry:-

Kheema (mutton) can replace with chicken kheema 1 lbs
Onions chopped 2
Green chillies 3 chopped
Ginger garlic paste 2 tbsp
Coriander powder 2 tbsp
Cumin powder 1 tsp
Garam masala powder 1 tsp
Green peas 1/2 cup
Coriander leaves 1/4 cup chopped
Mint leaves 1/2 cup chopped
Tomato paste (1 small tomato)
Salt to taste
Oil 4 tbsp
Ghee 2 tbsp

For Rice

Basmati rice 1 1/2 glass (i used a regular water tumbler)
Oil 5 tbsp
Salt to taste
Potli Masala ***
Onions sliced 1
Green chillies 3 silted
Coriander leaves few
Mint leaves few

Potli Masala ***

Dagad phool little
Cinammon 2 1inch pcs
Cloves 4
Biryani leaf 2
Pepper 10-15 pods
Elachi 2-3 pods
Shahi zeera 1/4 tsp
Star anise 1

Take a muslin cloth and keep all the above masala in the middle of the cloth, gather four edges and tie it tightly.

Lets make the kheema first

Take oil and ghee in a cooker. Add onions and green chillies.

Sprinkle salt as it assist in frying the onions quickly.

Once onions are fried, add coriander and mint leaves.

Fry for a while. Add kheema. Mix well.

Add ginger garlic paste. Mix thoroughly and let the raw smell of ginger garlic paste goes.

Add coriander powder,cumin powder,red chilly powder and garam masala.

Then include 1/2 cup of water and pressure cook for 2 whistles.

Once cool add peas, tomato paste and cook for a while until a thick gravy. You know it when oil starts coming oozing out from the edges.Put the flame to min.

Now lets make the rice

Now take a heavy bottom pan with oil in it Once hot add onions and green chillies. Saute for a while and add the potli masala.

For 1 1/2 glass of rice take 3 glasses of hot water.

Add 3 glass of hot water to the onions. Add coriander leave and mint leaves. Add salt and 1/2 tsp of lime juice.

When water starts to boil add rice. Simmer until the rice is done.

Now spread the kheema on top of the rice. Cover and cook for 5 minutes in a low flame.

Switch of the flame and let it rest for another 5-6 minutes.

Mix gently and serve hot with raita and raw onions.

This recipe is from my fav chef Sanjay tumma (Vah reh Vah chef)

Friday, February 13, 2015

Aloo and Spring onion rice

When i was doing my post graduation i had to leave house at 7.30 am and my mom used to make this quick lunch for me. Doesn't call for many ingredients but yummy in taste. I send this for my kids lunch and they too like it a lot. I just added chopped spring onion to my mom recipe. Here is the recipe :-


Cooked Rice 2 cups
Turmeric a pinch
Onion 1 sliced
Green chillies 2 silted
Curry leaves few
Potato 2 sliced into thin pcs
Black pepper 1 tsp
Salt to taste
Spring onion 1/2 cup
Salt to taste
Oil 4 tbsp


Take oil in a pan. Add curry leaves, onions and green chillies.

Sprinkle salt and turmeric powder as it speeds the frying.

Once onions are fried add potato pieces.

Cover and cook until potato are cooked and fried (should be in light brown colour).

Add rice,pepper and spring onions.

Mix gently and serve.

Monday, February 02, 2015

Left over tomato bath patties

Tomato bath is what i am making almost twice a week when i don't have dosa batter. Once or twice i had much tomato bath  left. Once i took it for lunch too. Last time i had i made these patties. Younger kid doesn't like upma but when i made these patties she just loved it.Not much ingredients are required for these delicious patties. Here is the recipe :-


Left over tomato bath/upma 2 small cups
Mozzarella cheese grated 1/2 cup
Bread crumbs 1/2 cup
Amchur powder 1 tbsp
Red chilli powder 1/4 tsp
Oil for shallow frying


Mash tomato bath with cleaned hand. Add chilly powder and amchur powder to it. Mix well.

Make small rounds

Then make a deep hole and stuff in mozzarella cheese

Close the hole and pat into small round shape patties

Spread bread crumbs on a plate. Place a patty on the bread crumbs and coat both side of the patties with the bread crumbs.

Take 3 tbps of oil in a pan.

When hot slowly leave the prepared patties into the oil. Keep the flame in low and fry both the sides until golden colour.

Serve hot with ketchup or sauce. I served it with sweet chutney (store brought).