I ain't good at drawing but I can say with confidence that I can cook quite well and make everyone happy, with a good meal. Cooking is an art and with passion & Love for it we can create so many wonderful dishes....Loving it everytime...

Saturday, June 28, 2008

Chicken Biriyani

An all time favorite of ours and a very regularly made dish. Normally I would make vegetable biriyani but last week when we had friends over for lunch I couldn't resist but make this biriyani. It was spicy and delicious. The spice for biriyani can be changed according to taste. The most famous are the hyderabadi biriyani, dum biriyani and the pakistani biriyani and very famous in India, Pakistan and Bangladesh and most of the South Asian coutries. Yummy!!

Red onion - 1 big sliced thin and cut in two
Green chilies - 5 chopped
Tomatoes - 3 sliced
Cashewnuts - 2 tbsps chopped (optional)
Cinnamon - 1 inch
Cardamom - 2 nos
Cloves - 5 nos
Pepper - 10 nos
Bay Leaf - 2 nos
Garam masala - 1 tsp
Chili powder - 1.5 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Ginger garlic paste - 2 tsp
Ghee - 2 tbsp
Cooking oil - 2 tbsp
Cilantro - 1 small bunch

Mint - small bunch
Basmati rice - 3 cups
Water - 6 cups

Method :-

1. Wash and soak the basmati rice for 10 minutes.In a non-stick kadai heat 1 tbsp of ghee and add the bay leaves. Then add the rice by straining water and fry it till the aroma arises. Then cook it in the rice cooker with the 6 cups of water and add a little salt. Once done remove it, spread it on a plate or a deep dish so that they dont form lumps and allow it to cool

2. In a kadai pour the oil and the ghee and when hot add the cinnamon, cloves, cardamom, pepper and the cashews.

3. When fried well add the chopped green chilies and stir it for a few seconds before adding the sliced onions.

4. Let the onions get cooked completely and turn golden in color.

5. Now add the garam masala and the ginger garlic paste.

6. Once the raw smell of the ginger garlic paste goes. Put in the chicken pieces and mix well.

7. Wait until it is half done and then add the turmeric powder, chili powder and the coriander powder.

8. Mix well and allow it to cook for another 5mins. Now add the tomatoes and salt.

9. Let it cook completely. In the meantime mince the cilantro and the mint together. Don't add water.

10. Add the minced cilantro and the mint to the cooked chicken masala and allow it to simmer well.

11. Mix a few pinch of tandoor color with a little water, only need a few drops. Soak a little saffron with water too. This is completely optional.

12.Preheat the oven the 350 degrees. In an oven safe dish or deep tray rub a little butter or ghee at the bottom.
13.Layer rice then the gravy then rice and so on and always remember that the rice should form the top layer, otherwise the meat will become dry.

14. Now sprinkle the color water on the top and then cover with aluminium foil.

15. Place it in the pre-heated oven for 30 mins.

16. Serve hot with raita or any side dish of choice.
This quantity will serve 5-7 people.

I am sending this entry for Vandana's contest of the month. Her blog is

This goes to Sri's Event for September.

Thursday, June 19, 2008

Mango Ice Cream

A simple ice cream that one of friend's(Deepa) in St.Louis,MO had made this and it was just wonderful. If you are having a party or a get together this icecream is surely a crowd pleaser!
You can use either canned mango pulp or fresh mango.

Mango - fresh 3 ripe skinned and cut into pieces
- if using pulp one can
Condensed milk - 1 can
Evaporated milk - 1 can
Sugar - if required

First blend the mango pieces into pulp and then add the condensed milk and the evaporated milk. Blend it for a minute and then if required add sugar and blend it until the sugar dissolves.
Pour it into a freezer container and put it in the freezer for 8- 10 hrs.
This will stay for a while and will taste yumm too!
While serving you can serve it topped with fresh mango pieces.

Wednesday, June 18, 2008

Strawberry Banana MilkShake

A simple and ready in no time drink for a group big or small and fun to make too.

Strawberry - ripe and cut in halves 2 cups
Banana - ripe cut into pieces 2nos
Vanilla icecream - 5 scoops
Milk - 1 cup (optional)
Sugar - if necessary
Vanilla essence - 1 tsp
Ice cubes - as much as required

Put the ice in a blender crush it well.
Now add the strawberries and the banana and sugar if required and blend well
Add the vanilla ice cream and the essence and pulse it a few times and serve with a mint leaf on top.
If you don't want it to be thick you can add milk.
You can make this milk shake with breakfast with less ice or no ice at all. It is very filling and yummy too. For those who cannot get fresh strawberries don't worry use strawberry icecream instead of vanilla icecream.
Makes around 4 medium glasses.
My son loves it very much....
I am sending this recipe for the Calcium Rich Event hosted by Sangeeth.

Mango Milkshake

From my childhood days i have always looked forward for summer as thats the time when we get mango of various kinds and the smell of it would be wonderful. I used to ask mom to make mango milkshake all the time and she also used to make it. Its very simple and very cooling too. Normally mango is considered as a heaty fruit so adding milk to it is a very good option.

Ripe mango - skinned and cut to pieces - 3
Whole milk - cold 1 cup
Sugar - as per individual requirement
Ice cubes - 3 cups

In a blender first crush the ice and sugar together and then add the mango.
Run the blender well so that no pieces are left and now pour the milk and pulse it a few times.
Serve chilled and u can also add a few pieces of mango in it while serving.
It is very filling and if you don't have whole milk you can use whatever you have.
I am sending this to Sangeeth's Calcium Rich Event

Masala Dosa

A south Indian dish that is delicious. It can be made even with guests over. An easy to make, sumptuous dish that is filling too. For dinner tonite i decided to make masala dosa and it has been a while since i've made it. This can be eaten with any chutney. I make it in two ways, the dosa stuffed with the potato masala and the other method is to rub the dosa with a spicy coconut and dhal chutney and then stuff it with the potato masala.

For the dosa batter:-
Whole urad dhal - 1/2 cup
Idli rice - 2 cups
Fenugreek seeds - 1/4 tsp (soaked with the dhal)
Soak overnight or for 6-8hrs and grind them separately and mix it together by adding salt and let it ferment and become fluffy.

For the filling:-
Potatoes - 3 medium (boiled and smashed)
Onion - 1 medium sliced thin
Peas - 1/4 cup (boiled)
Green chilies - 4 sliced in two
Ginger - chopped fine
Curry leaves
Salt to taste
Turmeric powder - 1/4 tsp
Cooking oil - 1tbsp
Ghee - 1 tbsp
Mustard seeds - 1/4 tsp
Water - 1/4 cup

In a kadai pour the oil and ghee and let it become hot.
Now add the mustard seeds and once it splutters add the ginger, green chilies and the sliced onions and the curry leaves. Allow the onions to cook completely
Put the turmeric powder and fry it for a few seconds and pour the water and add salt.
Add the smashed potatoes and the peas and mix it well and let it simmer for a while and make sure it is not watery.

For the Dhal chutney:-
Toor dhal - 1 tbsp
Coconut - 2 tbsp
Tamarind - small piece
Red chilies - as per spice required
Asafoetida - 2 pinch
Gingelly oil - 1 tsp

In a kadai pour the oil and when hot add all the above ingredients except for the tamarind. Fry it until the aroma rises. Cool it and grind it with salt and water. It need not be very thick as it has be spread on the dosa.

Make the dosa:-
Heat the tava, spread a spoonful of batter and turn it once and turnit back immediately once it is cooked on both sides.
Spread a tsp of the dhal chutney on one side and place the potato filling in the center.
Fold the dosa and serve it hot with chutney of choice.

P.S. - If u do not want to use the dhal chutney its perfectly fine, all you have to do is just place the potato filling and fold the dosa and serve.

Tuesday, June 17, 2008

Shrimp Masala

My mom used to make this shrimp masala and i used to love it and the recipe is also very simple. Most of the time i would ask her to make this dish with dhal rice. The taste used to be so wonderful and i still remember the aroma and the flavor.
Thanks mom you were the best!

Shallots - chopped a small cup
Ginger - chopped fine - 1 tbsp
Garlic - chopped fine - 1 tbsp
Chili powder - 1.5 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Cooking oil
Coconut oil - a few drops (optional for flavor)
Curry leaves - a few
Mustard seeds - 1/4 tsp
Shrimp - peeled, deviened - 1 lb (can use either fresh or frozen)


1. In a kadai pour 2 tbsp of oil and when hot add the mustard seeds and when it splutters add the chopped shallots and the curry leaves.
2. When done add the chopped ginger and garlic and let it get cooked completely.
3. Now add the turmeric powder and the chili powder and wait till the aroma arises.
4. Add the shrimp and mix it slowly in the masala and pour very little water and salt and let it cook completely.
5. Optional choice of chopped cilantro can be added to it just before removing it. Remember to remove it once it is cooked.

P.S. - If using precooked dont cook it for a long time otherwise it will become rough and will loose its flavor.

This entry goes to Srivalli's Curry Mela.

Shredded Fish Curry

This fish curry i used to eat at my friend's (bindiya) place since my school days. We have been friends since 5th grade and till date we have been friends. She is a good cook too, she cooks a variety of dishes.
I got the recipe from her yesterday and i had to make it. To my surprise it came out just like how it was done at her place. A very simple and yummy recipe. It can be eaten with rice and it is a wonderful dish. Thanks to my friend i got a lot of yummy dishes to eat. During our college days i used to go to her house regularly and have lunch with her, her parents and all her family members are very loving and adorable.

Salmon - 1/2 lb (any fish without the skin and bones) cut into pieces
Onion - 1 medium sliced
Tomato - 3 cut into medium pieces
Ginger garlic paste - 1 tsp
Chili powder - 1.5 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Cilantro - a small bunch chopped
Tamarind - if using paste 1.5tsp
- if soaking tamarind use a lemon size
Curry leaves - a few
Mustard seeds - 1.4 tsp
Fenugreek - 1/4 tsp
Asafoetida - 2 or 3 pinch
Jeera - 1/4 tsp


1. In a kadai pour a tbsp of oil and add the onions and pink it.
2. Add the ginger garlic paste and saute for a minute and then add the tomatoes.
3. Once well done use a hand blender or a food processor and pulse it till everything is coarsely minced.
4. In the same kadai pour another tbsp of oil and when hot add the mustard seeds, jeera, curry leaves, fenugreek and the asafoetida.
5. Pour the blended masala and let it boil.
6. Add the chili powder, turmeric powder and the coriander powder.
7. When the raw smell of the masala goes add the tamarind water and salt and bring it to a boil.
8. Put the fish pieces and mix it well and add little water if necessary.
9. Add the cilantro once the fish is well done and mix well.
10. As you keep stiring smash the fish so that it gets crumbled.
11. Let it simmer till the oil separates.
Serve hot.....

This entry is being sent to Srivalli's Curry Mela

Aloo Parotta

Aloo Parotta is one of Vivek's favorites and i try to make it regularly. It can be made by stuffing the flour with the potato mix or by kneading it with the flour. I prefer the kneading one as the flavor in that is wonderful. I made it for my son's birthday party and everyone loved it. Well it was last november, and my son also loves to eat it.

Potatoes - 5 medium boiled and skin removed and smashed well
Onion - 1 large minced
Green chilies - 3 small minced
Ginger garlic paste - 1tbsp
Garam masala - 1 1tsp
Chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Cilantro - minced
Salt to taste
Cooking oil - as per requried
Wheat flour - 4 cups

1. In a kadai pour 2tbsp of oil and when hot add the fennel seeds followed by the minced onion.
2.Once well done add the green chilies, ginger garlic paste and the garam masala and mix well and wait till the raw smell goes.
3.Add the chili powder and the turmeric powder and wait for the oil to separate

4. Put the smashed potatoes and salt and mix well. Make sure the salt is spread and the potato gets coated fully in the masala. Let it stay for a while as al the water in the potato has to be gone.
5.Add the cilantro and mix well
6.Let it cool before mixing it with the wheat flour
7.Put very little salt in the flour and mix it and keep , now add the potato masala little by little and add only oil and DO NOT ADD WATER.
8. Make thin rotis and make them like how you normally would and rub butter and serve ti with raita or curd.
9. Serve hot.
I am sending this recipe to Srivalli's Roti Mela...Her blog is and an awesome one too!

Saturday, June 14, 2008

Quick Pasta

Today i was in no mood to cook lunch so I decided to make some pasta and this is a very simple way of preparing it too. In the time that it takes for the pasta to get cooked you can cook up a good sauce to be mixed with it.
You can use any kinda pasta just be sure to cook it al dante.This whole dish from start to end takes around 20mintues maximum...what more can we ask of a dish when you get to stay away from the kitchen and spend more time with your family!

Ingredients :-

Shallots - 2 finely chopped
Garlic - 2 cloves finely chopped
jalapenos - 1 chopped
Red cooking wine or any cooking wine - 1/4 cup
Baby portabella mushroom - 1/2 cup sliced
Peas - 1/4 cup (optional)
Grape tomatoes - a small cup cut in half
Parsley - a small bunch chopped
E.V.O.O - 2 tbsp
Butter - 1 tbsp
Salt to taste
Pasta of choice
Hot sauce - a few drops (optional)

1. Fill a big vessel with water and cover it with a lid and let it come to a boil. When it starts to boil take a handful of salt and add it to the water and then add the pasta. Most of the pasta cooks in around 10 minutes. You can add it directly from the pot to the kadai by using a straining spoon or drain the water completely before adding it to the gravy.
2. In the meantime chop all the required vegetables and set it aside.
3.In a wok pour the e.v.o.o. and the butter and when hot add the garlic and the jalapenos.
4.When done add the chopped shallots and let it cook completely
5.Add the mushrooms, peas and the tomatoes
6.When half done pour the wine and let it reduce to half and add the salt, pepper and the hot sauce
7.When completely done add the chopped parsley and let it stay for a few minutes
8. Mix in the cooked pasta and mix it well and serve hot.

To this u can also add shrimp too. If u are adding shrimp add it before adding the parsley and don't let it overcook otherwise it would become rubbery. Do not add oil to the pasta while it is cooking, if you do then the pasta won't soak in the gravy flavor. You can also add green olives to it.
DK is hosting A.W.E.D. Italiano event in her blog CulinaryBazaar, and I am sending her this recipe.

Summer Splash!

Its summer and what better way to keep ourselves cool other than with fruit drinks. I wanna know more about the fruit drinks out there and have a fun filled summer too! I have never hosted any such event before and this is my first time.
This is the perfect time to find all kinds of fruits fresh and at a good price too. Many of us look forward to summer just to enjoy the cool refreshing drinks that taste wonderful and have us saying wow every time we drink them!So here it is a place for all of you to add on your favorite drinks with all the twists and flavors that you like and add as many as u like. so go right ahead and jump in and get chill! Thank you for stopping by for a splash!
I'll add my favorites too and don't forget to add images if u have them!

Add this image(have a blast with summer splash) to your entry and post a link back. You can also mail me your recipe at

The event is open until July 31st 2008. Will do a round up of entries by the first week of August.
Have fun all of you and enjoy your summer!

Friday, June 13, 2008

Chili Parotta

An easy and yummy way to eat parotta and with no side dish required and ready in no time, you can cook this up any time of the day for a filling and delicious meal.

Frozen parotta - 8 nos (thawed, heated well and cut into bite size pieces)
Onion - 1 big sliced thin
Tomato - 4 sliced thin
Green chilies - 5 slit in two
Cumin seeds - 1/4 tsp
Chili powder - 1.5 tsp
Coriander poweder - 1 tsp
Garam masala - 1 tsp
Ginger garlic paste - 1 tsp
Lime - juice of one
Salt to taste
Cooking oil - 1 tbsp
Butter - 1 tbsp
Curry leaves - a few
Cilantro - handful chopped (for garnish)

In a big kadai pour the oil and the butter and when hot add the cumin seeds and curry leaves followed by the onions and stir it well and wait until it turns pink
Now add the ginger garlic paste and the garam masala
Pu the tomatoes followed by the chili powder and coriander powder and let it cook fully and add salt.
Once the gravy is well done add the chopped cilantro and stir it, leave it for a minute and then add the cut parotta pieces and mix it thoroughly..
Just before removing it from the stove top add the lime juice and serve it hot with curd.
I prefer to use butter along with oil to enhance the flavor of the roti and to give it a home made touch. This quantity will serve upto three people.

I am sending this recipe to Srivalli's Roti Mela...Her blog is and an awesome one too!

Chicken Fry

An easy and quick way to quick chicken. It can be eaten with rice or rotis and it is just perfect for anytime.

Red onion - 1 big sliced
Tomato - 2 sliced
Ginger garlic paste - 1tbsp
Garam masala - 2 tsp
Chili powder - 1tsp
Turmeric powder - 1/4 tsp
Curry leaves - a few
Cilantro - optional
Salt to taste
Skinless and bonelss chicken - 1/2 lbs (medium pieces)
Oil - 1 tbsp
Mustard seeds
Cumin seeds - 1/4 tsp

1.In a non-stick kadai pour the oil and add the mustard seeds and cumin seeds.
2. When it splutter add the curry leaves and the sliced onions.
3. Once well done add the garam masala and the ginger garlic paste
4.Add the sliced tomatoes and the turmeric powder, chili powder and let it cook for sometime
5.Now put the chicken pieces and stir it well. Do not add water and stir it carefully as to not to break the pieces.
6. Add salt for taste and let it cook completely.
7. Chop the cilantro and mix it into the dish and leave it for a few minutes before moving it into the serving dish.

Serve hot....

I am sending this dish for Vandana's Contest of the month, her blog address is

This recipe goes to Sri of Me and My Kitchen.

Stuffed steak grilled to perfection

Being a fan of Rachael Ray has taught me one thing and that is with a little imagination and love there is no dish that cannot be made. This is a recipe i watched on her show last week but i made a little change to it, i marinated it before grilling it.

Requirements :-
Flank steak - 1
baby spinah leaves - big bunch
Steak seasoning
Salt to taste
Two types of cheese - i used gorgonzola and feta - half a cup each crumbled
Bamboo skewers - soaked in water

It is very simple and yummy to eat too.
1. Take a carving knife and slit the steak carefully in the middle making it a big piece make sure you don't cut it in half. It has to be slit so that we can stuff it, roll it and grill it.
2. Rub salt, pepper and the steak seasoning on both sides and let it marinate for an hour atleast in the refrigerator.
3. Now make sure the steak is in room temperature, put the spinach followed by the crumble cheese spread all over.
4. Carefully roll it into a big roll, make sure it is rolled tight.
5. Now stick in the bamboo skewers leaving a little space in between them.
6. Use a sharp knife to cut it up into 4 or 6 servings as you think is required.
7. Do not remove the skewers.
8. Heat the grilling pan and spray some olive oil. When hot add the steak pieces oe by one.
9. Don't disturb it. Let it cook well one side before you turn it over otherwise it will tear and stick to the pan too.
10. Serve hot with coleslaw or salad of choice.

You can either make it as a meal or as a starter too..

Fajita - Yummy! with chicken

Last night for dinner i tried fajita for the first time and my hubby loved it and said that it tastes like the one we eat at restaurants and that he won't have to eat it at restaurants anymore. It didn't take a lot of time to make it either.
The list may seem big for the stuffing but the outcome is very much surprising.This might sound tedious but u can have the whole thing ready in less than an hour and u can make it ahead and keep it too...


1. Tortillas medium size - 8 (store bought is fine)
2. Lettuce - shredded one bowl
3. Bell pepper salsa - 1 bowl
4.Goucomole - 1/2 bowl
5.Sour cream - optional (store bought)
6. Baby portabella mushrooms - sauteed 1 cup
7. Sliced onion - sauteed with chicken or steak or any meat of choice. If you are a vegetarian you can saute vegetables and use.
8. Hot Sauce - for hot flavor if more spice is required (for serving)
Goucomole :-
Avocado - 2 scooped and smashed
Shallots - 2 very finely chopped
Lemon - juice of one
Salt to taste
Immediately after scoopign the avocado pour a little lemon juice over it to avoid it from becoming dark and bitter.
Mix all these together making sure there are no lumps. Cover and put it in the fridge at least for an hour and allow it to set.

Bell Pepper Salsa:-
Yellow/orange bell pepper - 1 seeded and chopped fine
Red bell pepper - 1 seeded and chopped fine
Jalepeno - chopped fine 1 tsp
Lime - juice of one
cilantro - handful chopped fine
Salt to taste

Mix all the above together, cover and leave it in the fridge for an hour.

Baby Portabella Mushroom:-

Mushroom - sliced 1 bowl
Butter - 1 tbsp
Salt to taste
Any steak seasoning - as per required

In a non stick pan heat the butter and then add the mushrooms and saute for a while before adding the salt,pepper and the seasoning. Saute till done and remove it from the stove.

Sauteed Onion with chicken:-

Onion - sliced thin
Spring onions - chopped 2 tbsp
chicken - chopped small
Salt to taste
Steak seasoning or any seasoning of choice
Cooking oil - 1 tsp

In a non-stick pan pour the oil and then add the chopped chicken and stir it for a minute or two. Add the seasoning, salt and pepper mix well. When half done add the sliced onions and the spring onions. Since the chicken is chopped it will cook very fast. When completely done and the aroma arises keep it aside.
If you are using steak, then season it with salt,pepper and the seasoning and let it marinate for an hour. for steak i prefer to grill it first then shred it when warm and then follow the same procedure as stated above for chicken. Or saute the onions and spring onions separately with salt, pepper and the seasoning.

To assemble the fajita:-
You can either serve the tortillas with all the above separately or u can also serve it as a roll.
1. Warm the tortillas one by one on a skillet until soft.
2. Spread the goucomole on the tortilla
3. Place a handful of shredded lettuce spread it over the goucomole
4. Add a tablespoon of salsa
5. A tablespoon of sauteed mushroom
6. The chicken /steak/veges
7. A dash of hot sauce over the spread
8. Sour cream optional
9. Roll it and serve it..
Once you try this, you will never wanna eat it out, when you can make it fresh at home anytime you want.

I am sending this delicious recipe to Srivalli's Roti Mela. Thank you very much Srivalli for letting me add my recipes. Her blog is

I am also sending this for the contest of the month to Vandana's website. Her blog address is

I am sending this to Sri of Me and My Kitchen

Thursday, June 12, 2008

Mango Salsa

A delicious and easy to make salsa in minutes. Serve it with grilled dishes or with your favorite mexican style dishes...
Ripe mango - chopped
Ripe avocado - chopped
Bell peppers - red and orange chopped one each
Lemon - juice ad zest of one
Salt to taste
Cilantro - a handful chopped

Mix all the above together and seal the bowl and put it in the fridge for an hour before serving it. now how much more easier can it be.

Rava Dosa

The easiest tiffin i can ever think of is rava dosa. No grinding required and the only time i spend is making the dosas. It can be served with any chutney of choice or with just idli podi too..

Sooji - 1 cup
Rice flour - 3/4 cup
Maida - 3/4 cup

For sauting:-
Chopped greenchilies
Chopped shallots
Ginger chopped fine
Curry leaves
Mustard seeds
Urad dhal
Dry chilies - 2 for tadka
Coconut - chopped 1 tbsp
Saute all the above in a little gingelly oil and let it cool.

Mix all the three flours in water with salt and it should be very watery. Set it aside for an hour.
Mix in the sauted and cooled ingredients and make sure there are no lumps.
Heat the tava and hold it in a slanting position to pour the batter. This batter cannot be flattened with a spoon like dosa batter. Do no t pour too much batter otherwise it will become thick.
Let it cook completely on one side before turning it over, it will turn golden brown.
Serve it hot.