• Golgappa/pani puri with aam ka panna


    Golgappa / Pani puri is a crispy puffed small puris, in which you can fill the condiments like boiled or mashed chickpea / potato with few spices and more important spicy, tangy, sweet, sour drink. As you savour the Pani puri, you can literally feel the explosion of flavours in your mouth, an assortment of crisp, tangy, spicy tastes. If you visit any place or region or different shops, you will get different taste of spiced water either it is made with tamarind or amchur (dry mango powder). Even one of my friend said, that she tasted five varieties of … Continue reading


  • Achari gosht (pickled lamb curry)


    Achari gosht is a lamb/mutton dish prepared with pickles spices like mustard seeds, nigella seeds or onion seeds, fennel seeds, methi seeds (fenugreek seeds) in mustard oil or sun flower oil or vegetable oil but mostly mustard oil. Can adopt the same method as for chicken achari or paneer achari of my previous recipe. In addition to lamb, I have added stuffed chillies with pickled spices, which I roasted them and grounded to powder. Apart from pickle spices, I have added the readymade mango pickle; I was having the medium size pieces with garlic cloves reddish colour south Indian pickle. … Continue reading


  • Sambar vada


    Sambar vada is a very popular south Indian breakfast. You can have it in the morning or in the evening. The crispy vadas are soaked in sambar to make it soft and juicy. It will absorb all the flavour of sambar. In Bangalore, sambar vada is served with some boondhi (made from besan batter) on top of it and very rarely chopped onion and grated carrot also. In Chennai we get these just soaked in sambar. It is very easy to make sambar vada. You can view my medhu vada recipe to make vadas. To make sambar vada we need … Continue reading


  • Egg and vegetable fried rice


    Vegetable fried rice is a popular Chinese food. But I have cooked it in a indo –Chinese style. You can have this with any side dish like chilli paneer or chicken Manchurian etc. you can use vegetables like carrot, cabbage, capsicum(any color), beans, beans sprout and peas if you like. In this you can add cooked chicken, prawns and eggs also like I have added in this recipe, vegeterians can use only vegetables. There are so many variations in vegetable fried rice; you can cook according to your tatse. Chinese food is cooked in a wok and at very high … Continue reading


  • Dal makhani (restaurant style)


    Dal makhani, a very popular dal in Punjab and in North India. Dal makhani is very rich, creamy and buttery with full of flavour and aroma. Every restaurant has its own delicacy of making dal makhani. Dal makhani is very smooth and has a velvety texture, as it is made of black urad dal and rajma with butter and cream. Traditionally this dal is cooked slowly, for hours, on charcoal. When prepared in restaurants, it is cooked slowly on low heat and often has a large amount of cream and butter. To prepare dal makhani, Lentils and beans are soaked … Continue reading



  • Lajawab chicken biryani


    Lajawab chicken biryani means unequalled or incredible biryani. This chicken biryani when eaten at my home, only one word comes lajawab, incredible taste which is from my home which is very delicious and tasty, made with simple spices and easy to cook. I have eaten this chicken biryani from my childhood and I am sharing this chicken biryani with you. This chicken biryani is made by grandma, passed on to my mother and now it’s me who is preparing for my family. This chicken biryani is always prepared when some special guests arrive or special day or party or on … Continue reading


  • Chicken and potato biryani with lemon wedges


    Chicken Biryani with potato, dried prunes (alu bhikhara) or dried plums and lemon wedges is very unusual and different for us. In my Biryani, I have used dry fruits and nuts but never tried with potatoes and alu bukhara (dried prunes). I tasted this Biryani in london in a pakistani restaurant near my place and I was surprised to see that dried prune, which was giving me sweat and sour taste , I thought it to be tamarind , as it was having a tamarind type seed and in dark colour. Alu bukhara (dried prune) is a fruit which is … Continue reading


  • Tandoori chicken biryani


    After seeing this on one of the restaurant menus, I thought I will try preparing this tandoori chicken biryani. In restaurants, now-a-days, we get all varieties of biryani – Mughal and Tandoori style – both with chicken and tiger prawns. Preparation of these are the same and only the spices differ. It is up to you whether you want to make a really spicy or less spicy biryani. I have used ready made chicken tandoori masala to marinate chicken among other spices. If you want, you can use chicken tikka masala powder as well instead of tandoori chicken masala. We … Continue reading


  • Chicken biryani with alubukhara


    Chicken biryani with alu bukhara is very unusual and different for me. In my biryani , I have used dry fruits and nuts but never tried with alu bukhara (dried prunes). I tasted this biryani in london in a pakistani restaurant near my place and I was surprised to see that dried prune, which was giving me sweat and sour taste, I thought it to be tamarind , as it was having a tamarind type seed and in dark colour. Alubukhara (dried prune) is a fruit which is dried and used in cookings. I used to have it when I … Continue reading


  • Hyderabadi mutton dum biryani


    Hyderabadi lamb/mutton dum biryani is a very famous and imperial dish among the rice dishes. Hyderabadi lamb/mutton dum biryani is a one pot dish which is made by cooking meat and rice together on a slow flame. Hyderabadi mutton biryani is usually prepared for special occasions or whenever you desire for it. I have prepared this Hyderabadi lamb biryani as per my taste and with my home made biryani masala. The lamb biryani is full of flavour when cooked with home made biryani masala. The method I used for this lamb biryani is kacche gosht ki biryani style. This means … Continue reading



  • Chilli fish


    Chilli fish another popular Indo-Chinese dish, which can be served as a starter or side dish. When I tasted this first in a restaurant, I loved the taste, as the fish was so delicate and tasty, it became one of my favourite dish. You can use any boneless firm fish like cod or tilapia. Chilli fish is prepared by marinating the fish, deep frying the fish in oil and then mixing it with a spicy sauce. I have made this chilli fish as dry not gravy type, but if you want gravy add more of the sauces and water with … Continue reading


  • Vegetable manchurian


    Vegetable Manchurian is a popular dish and is liked by every one and it is served as a starter in every restaurant in India. I have prepared vegetable balls with different sauce, according to my taste. It is spicy, sour but tastes good. It is semi gravy form, but if you want it to be drier or gravy type can prepare it. To make vegetable balls, you can use any vegetables you like some add paneer also, but I have not added in this. If you want can use cooked soft rice to bind also. For me it was very … Continue reading


  • Peanut sauce


    Peanut sauce or satay sauce is widely used in the cuisines of Thailand, Malaysia, Indonesia, china and many more places. The main ingredient for peanut sauce is crushed roasted peanuts but can substitute with smooth or crunchy peanut butter. In Thai version, lemon grass, galangal or ginger, fish sauce or soya sauce, lemon juice or tamarind paste, coconut cream, red chilli are added as per the taste. Peanut sauce can be used as a dipping sauce, with salad, noodle, marinate and in spring roll as a stuffing. This time I have prepared peanut sauce with peanut butter (smooth). It is … Continue reading


  • Chicken and vegetable hakka noodles


    Chicken Hakka noodles or chicken Hakka chow mien popularly known dish in indo-Chinese cuisine. This chicken Hakka noodles or chicken chow Mein noodles is very easy to make, only in vegetables cutting time is needed, otherwise it’s easy. Though it is chicken Hakka noodles I have added more of vegetables, as I love to have both chicken and vegetables, but you can add more chicken as per your taste. Now days, chopped Chinese vegetables are available in super markets, which saves more time in cutting. The main vegetables which we see often are carrot, beans, cabbage, capsicum and beansprouts. Now … Continue reading


  • Chicken lollipops with south Indian twist


    This is an Indo-Chinese apetizer and it is made from chicken wings. To give a lollipop shape, pull the thin layer of flesh to the other end of the thick bone and make like a lollipop. You can see this in my previous chicken lollipop recipes. Otherwise, you can ask your butcher to do it or is also available readymade in the market. You can make chicken lollipop according to your taste and you can add your own spices. This dish is in a dry form and it is eaten as a starter or any time you want. I will … Continue reading



  • Fish cakes with green curry paste


    Fish cakes are traditionally made in Thailand and is still popular among thai people and other countries in the world. Although there are many recipes for fish cakes but can try this authentic thai fish cakes as it is easy to prepare and has exotic flavours. Fish cakes are served as a snack or starter with a dip called ar-jard(cucumber relish) or sweet chilli sauce. For the fish lovers, iam the one among them, can try this mouth watering snack or appetizer. To make fish cakes we need any white firm fish like sea bass, tilapia, cod, haddock, coley, pollock, … Continue reading


  • Coconut milk rice


    Coconut milk rice goes well with any thai curry well or can be served with our Indian dishes too. Can prepare with ordinary rice or basmati rice too. It is easy to prepare and a simple dish. Ingredients Rice (sona masoori) – 1 cup Coconut milk – 2 1/2 cups Lime skin (grated) – 1 tsp Ginger – 1/2 inch piece Coriander leaves (chopped) – 2 tbsp Green chilli – 1 Salt as per taste Method Take a vessel, place rice, coconut milk, and other all ingredients in the vessel. Cook on high heat or medium heat; stir the rice … Continue reading


  • Thai red chicken curry


    Thai red chicken curry which is hot and spicy but can be made mild by reducing chillies. Thai red chicken curry can be prepared as the same method as green chicken curry. The difference is I have used with bones in red curry can use boneless pieces. This curry was hot for me, so I have added sugar and coconut milk more and lemon juice at the end. With this red curry paste can prepare tradional red curry with pumpkin, duck, beef and other vegetables. I have prepared this with red curry paste. My red curry paste will not be … Continue reading


  • Thai red curry paste


    This authentic Thai red curry paste is famous for its Thai red curry. This Thai red curry paste can be used in curry or in starters. Can add any vegetables, fish, chicken and beef to make red curry with this red curry paste. Can make starters like fish cakes or crab cakes. A famous curry is made with this red paste duck curry in Thailand. Traditionally a heavy based stone pestle and mortar is used and fresh ingredients are used to give that fresh and aromatic flavour to the paste. The main basic ingredients are shallots, galangal, garlic, lemongrass, kaffir … Continue reading


  • Fish cakes with ready made red curry paste


    Thai Fish cakes can be made with ready made red curry paste, but try to make it yourself, as food processor will do all the hard work for you. I bought this ready made red curry paste to make fish cakes as I suddenly desired to eat and want to know the difference between ready made and freshly home made red curry paste. The truth is freshly homemade are the best, but as a alternative we can use ready made red curry paste, during our lazy times and for a quick starter or appetizer. For the Thai fish cakes use … Continue reading



  • Aloo ka paratha with spring onions


    Aloo ka paratha with spring onions is a one pot dish for me. There is no need to make any side dish to go with this. The dough is stuffed with potato mixture with some spices and cooked like a chapathi (roti). You can use any stuffing and spices of your taste. I have used spring onions from my garden instead of ordinary onions. I remember when my mother used to make aloo ka paratha, we used to have it with tomato chutney and mango and ginger pickle. My mother makes it in a very simple way. She just adds … Continue reading


  • Spicy Black Pepper curd rice (kali mirch ke dahi chawal)


    Curd rice, flavoured with black pepper and garlic, is one of my childhood favourites and we used to call it Dahi Ghutti in my home. It is prepared in Anantapur and other places (in Andhra Pradesh), but mostly I have seen preparing in my home and my relations’ houses. I still remember my childhood times, when we used to make long journeys in trains. We used to pack curd rice and lemon rice with chips and pickle, sometimes chapati or roti as it will not go stale soon. Curd rice will get sour if it is hot summer, so my … Continue reading


  • Set dosa / sponge dosa / atukula dosa


    Set Dosa /Soft dosa/Sponge dosa/Attukula dosa /Aval dosa is a one more variety of dosa and speciality dosa from Karnataka. Because of poha/aval used, the dosa is also known as aval/attukula dosa. The name set dosa because it comes in 3 set of dosa with a vegetable curry or chutney and sambar. They are soft, spongy and fluffy. They are served as tiffin/breakfast or in the lunch boxes for the kids. Set dosas are smaller and thicker in size as compared to regular dosa. It should be small, thick, soft and spongy dosa. In set dosa, the pores, small holes … Continue reading


  • Sambar vada


    Sambar vada is a very popular south Indian breakfast. You can have it in the morning or in the evening. The crispy vadas are soaked in sambar to make it soft and juicy. It will absorb all the flavour of sambar. In Bangalore, sambar vada is served with some boondhi (made from besan batter) on top of it and very rarely chopped onion and grated carrot also. In Chennai we get these just soaked in sambar. It is very easy to make sambar vada. You can view my medhu vada recipe to make vadas. To make sambar vada we need … Continue reading


  • Idli


    Idlies are made with parboiled ponni rice or with idli rice in a special grinder (Indian mixer). Idli is a south Indian breakfast. It is served as a tiffin or as a snack. It can be eaten at any time. It is served with sambar (lentil dal), and chutney. Idli is made with the mixture of idli rice paste and urad dal paste and sometimes idli rava is used instead of idli rice. But ratio differs when we use rice or rice rava. In my grandmothers house , idli rava is used and the proportion is 2:1(idli rava:urad dal), even … Continue reading



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