Tuesday, April 30, 2013

Sweet and Spicy Chicken ( oriental style )

Saturday is our usual grocery shopping day and  we buy everything in bulk for the whole week that day. But  sometimes if we have weekend plans we do shopping a day early on friday night and Friday night means S need some non veg, be it chicken or fish  so if we r going to supermarket on friday night, S will dissappear with trolley in between and I have to ring him on his mobile  to find him and most of the time he will be in  hot deli corner where they have a counter for  cooked chicken thighs and wings. If not there he will be cooked meal section looking for Non veg options or in Fish Monger section ! Coming to point, so  we always pick up something every time and a  sweet and spicy chicken wings has been our  favourite choice  for a long time but maybe after eating it repeatedly we  got bored of it and moved onto different options. But recently I tried a sweet and spicy chicken at home and we all loved it and I ended up making the same thing 3 times in few days gap and after the third time I decided to give it a break at least for a month but I did click the picture last time and I wanted to share this recipe as soon as possible as I might forget all about it  and I definitely  don't want to loose this recipe.

Recipe adapted from here

Chicken wings/drumsticks/thighs (skinless ) - 500 gm

for marinade
Soya sauce - 1 tbs
Ginger garlic paste - 1 tbs
Kashmiri chilly powder - 1 tbs
Sesame oil - 1 tbs
Pepper - 1/2 tsp

For sauce
Honey - 3 tbs
Soya sauce - 1 tbs
Paprika powder - 1 tbs
Minced ginger - 1 tsp
Minced garlic - 1 tsp
Sesame oil - 1 tbs
Sesame seeds - 1 tbs

  • Wash and pat dry the chicken  with a kitchen towel.
  • Marinate the chicken with ingredients mentioned under marinade and keep it overnight or at least 1-2 hours.
  • Preheat the oven at 180 degree C and cook the chicken for 30 -40 mins flipping the sides in between.
  • Take the chicken out and brush it with sauce on one side and cook for 2 mins  and repeat the same on the other side and cook for another 2 minutes.
  • Chop some spring onions and garnish the chicken.

Monday, April 29, 2013

Semiya payasam/ Vermicilli Kheer

Semiya payasam is my absolute favourite, it's one of the easiest and tastiest payasam among all, don't you think so? I don't  think anyone can screw this up, but my first attempt on making this was an absolute disaster, I was new to cooking and had gut feeling that it's so simple to make and  didn't even bother to ask my mum or browse online to check it, but my overconfidence came with a price. I had guests coming in and since I was in the beginners stage,  payasams were the only dessert I wanted to attempt but little did I know that roasting vermicilli is important so I ended up with a messy payasam. I don't even remember what kind of mess it was, but I remember one thing, I couldn't serve it to my guests and I didn't even have icecream in stock so S had to run quickly to the nearby shop for ice cream !

Vermicilli  - 1 cup
Milk -4-5 cups
Cardamom powder -1/4 tsp
Vanilla extract - 1/2 tsp
Sugar -1 cup
Ghee - 1 tbs
Sultanas -  1 tbs
Cashewnuts -1 tbs
Salt - pinch

  • In a non stick pan roast broken Vermicilli till golden brown in colour.
  • Add 3 cups of milk to Vermicilli and cook for 10-12 mins,stirring occasionally to prevent burning .
  • Add sugar, rest of milk, cardamom powder and bring it to boil.
  • Finally add vanilla extract and turn off flame.
  • In another saucepan add a tbs of ghee and roast cashewnuts and sultanas until cashews brown a little bit and sultanas have puffed up.
  • Add this to the payasam.
Paysasam tends to thicken as it cools down, add more warm/ boiled milk and give it stir if you like the payasam to be thin.Check the sugar if you add milk.

Wednesday, April 24, 2013

Uzhunnu Vada / Medhu vada/ urad dal vada

Whenever we go to South Indian restaurants here, vada always finds a way to our table. But sometimes they disappoint us when its not hot and crunchy as we want, but neverthless we enjoy it the way they serve with their 2 delicious chutneys and sambar , I am drooling just thinking about it. Lately I have been on a deep frying mode. Even S who is not a fan of deep fried things loves this so I wanted to make this badly before that deep frying phase dies out. Lil A calls this Vada Crispy doughnut and he too loves it and even if he bites to a chilly he never complains about it.He usually dont eat even the mildest curry but if its something he likes he will drink water and makes ZZZZZZZZZZZZ sound and still eat it :) 

 I made these Vadas for a tea get together at my home and all Vadas disappered in a few minutes, my considerate friends were repeatedly asking me to save few for S before they finish it, so yea expect that 2 ones which I saved for S, all were gone and one of my friend who joined later didn't even know that we finished Vadas even before she came as there was no trails left :)

Ingredients ( makes 12 vadas)
Urad dal /uzhunnu parippu  - 1 1/2 cup
Shallots - finely chopped ( 1/2 cup)
Green chillies - 1-2
Ginger (finely chopped ) - 1 tsp
Curry leaves - 2 sprigs(torn into pieces )
Peppercorns crushed - 1 tsp (optional )
Water - Few tbs
Oil for deep frying
Water in bowl ( for making the palm wet )


  • Soak urad dal in water for 1-2 hours.
  • Grind them adding a very little water to a thick batter.

    • Add chopped shalots, green chillies, curry leaves, peppercorns  and salt.
    • Meanwhile heat oil in a kadai or saucepan on medium high heat and when the oil is hot ,wet your palm with little water and scoop a little batter with the other hand onto the wet palm  and make a hole in the middle of the batter with your finger and slowly slide it  into the hot oil and deep fry them until golden brown.
    • Serve it with coconut chutney, tomato chutney or sambar .

    Monday, April 22, 2013

    Parippu Pradhaman / Mung dal Kheer

    The only time  I cook  exclusive Kerala sadya items is for our festivals Onam and Vishu and most of the dishes which I make for sadya's are not regular things in my kitchen, to be honest I cook these kind of food only twice in a year thats one reason you cant find many  Kerala special sadya items here. Every year during Onam and Vishu when I see my other blogger friends posting sadya items I too get excited about cooking a full fledge sadya and end up cooking an elaborate feast even if it is just us but after a long day of cooking I wont be in a mood to take out my camera, but this time I was dedicated. Even though I had to cook  for  8 adults and 3 kids I kind of preplanned everything and did a lot of things a day ahead.Even then photographing them was quite challenging, I didn't have the time for  styling it nor taking  pictures in different angles so I just went ahead and clicked few items. If I wait for good pictures  I am sure it will never happen. So this time I am aiming to post all the sadya items before Onam in september, oh yes I have still plenty of time but I am starting slowly so maybe for Onam at least few of my friends might find this helpful.

    Making Parippu pradhaman is  quite a task back home as we take freshly squeezed  coconut milk from 1-2 coconuts  but here making  this hardly takes any time as coconut milk is readily available in tins. Did I tell you that this is my first attempt on Parippu paradhaman. Since  I was not fan of this payasam  I never kind of made it myself, but last year when my mum in law visited us she made this payasam for us and as I stood beside her watching her  making this without much effort  almost like an instant payasam without the fuss of extracting coconut milk impressed me , that's why I gave it a thought of trying it myself this time and believe  me I am in love with this payasam now and I am already  looking for another occassion to make this payasam some time soon.

    Mung dal/ Cheri payar parippu - 1/4  ( 1/8 + 1/8 )
    Jaggerry - 200 gm
    Thick coconut milk - 1cup
    Thin coconut milk - 4 cups
    Salt - pinch
    Cardamom powder - 1/8 tsp
    Cahewnuts - 1 tbs
    Sultanas/ Raisins - 1 tbs
    Water - tbs
    Ghee - 1 tbs

    •  Roast 1/8 cup of mung dal till its golden brown in colour 
    • Roast the other 1/8 cup to a lighter shade, this is for some biting bits in payasam rather  than a completely mushy version.
    • Mix 1 1/2 cups of thick coconut milk with 2 1/2 cup water for thin coconut milk and a pinch of salt.
    • Pressure cook the dal with thin coconut milk for 2-3 whistles.
    • Meanwhile melt jaggerry adding a tbs of water and strain to remove any impurities.
    • Add melted jaggerry bring it to boil  and finally add  thick coconut milk and turn of the flame just before it starts to boil.
    • In a pan add ghee and  cashewnuts  and sultanas and  roast until cahews are slightly borned and sultanas have plumped.
    • Add this to the Payasam.

    Sunday, April 21, 2013

    Light Whole meal bread and a recipe review !

    Reviewing a recipe from  baking mad's website that has so many awesome recipes was quite challenging for me. I was lost in middle of all those great recipes so I have been postponing this review for sometime now and finally  this Light whole meal bread  made it to the list. It had already some great reviews  on the website so I was confident that this bread was going to taste great. What attracted me most was, it was so easy to put together, literally a one bowl bread  and it was under kid's recipes so there is no need to say that even a kid can make this bread ! When the bread came out of the oven I couldn't resist eating a slice and even before the bread had cool down I cut a slice and ate the hot bread just as it is. Usually I like to eat my bread with some spread on it but believe me the hot bread which comes out straight from the oven don't need anything, it tasted like  one awesome toasted bread and in the morning it became the softest bread ever with a great texture and tasted really good !

    Very strong Whole meal bread flour - 250 gm ( I used Allison's)
    Very Strong bread flour - 250 gm ( I used Allison's )
    Easy bake yeast -  1 1/2 tsp / 7 gm ( I used Allison's easy bake yeast's 1 sachet )
    Salt - 1 1/2 tsp
    Runny honey - 2 tbs
    Sunflower oil - 3 tbs
    Warm water -  1 1/4 cup /225 ml


    • In a mixing bowl take flours,salt,yeast.
    • Add honey, sunflower oil and warm water to it and knead it well until you get a smooth dough.
    • Shape it and put into a greased loaf tin and allow it to proof with a cling wrap until double in size.
    • Preheat the oven to 220 degree c and then immediately lower it to 200 degree C .
    • Bake the bread for 30 minutes.
    • If the bread is cooked  you will hear a hollow sound when you tap on bottom.

    Disclaimer - This is not a sponsored post.
    With thanks to Baking Mad for sending me some baking products.

    Thursday, April 18, 2013

    Sticky Toffee pudding, A guest post for Manju @ Manju's Eating Delights !

    Manju's Eating Delights is one of my favorite blogs which I check out on regular basis whenever she updates it, we both share the same passion when it comes to baking and cake decoration  and that's what brought us so close together.Whenever I update my FB status with cake related doubts or suggestion she never fails to respond and always pour down with her suggestions.The one thing which I like most about blogging is the way friends help each other with tips and suggestions  and Manju is one among them. I owe it to Manju for making an about me  page and recipe index on my blog :) 

    When she asked me to do a  guest post as she is busy settling down in her new house I was so happy to help her out .I have been brainstorming for a recipe for few days now but she helped me out and  choose that a  cake would be apt  as it speaks about friendship. I kept bugging her again  whether she want this or that but unlike my hubby who never gives me an answer when I ask for a choice, she gave me a reply and made my job easier ! 

    I have made this sticky toffee pudding before as well  and usually if I am not very happy with the taste of a cake I never make it again, so should I say that this is a delicious cake/dessert  indeed ? The plus point of this pudding is its a warm pudding so it can enjoyed and eaten even when the weather outside is chilly or freezing.

    If you would like to see the recipe and explore her blog head on to her space and while you are there also take a look at her beautiful beautiful cakes ,especially her  Carousel cake and baby crib cake  and  you may also want to read her house warming ceremony post with beautiful pictures of rituals and also her valentines day dinner post which she posted 2 years ago which  left me dumbstruck :) One day I would definitely like to meet her and taste her amazing food but till then I will have to satisfy with the virtual treats which she  shares with us :)

    Wednesday, April 17, 2013

    Chicken Dumplings /Chicken Dimsum /Chicken Momos

    I remember eating these beauties from a restaurant called  Mainland China in Pune. Nobody would think of making them at home if you have so many such Chinese eating outs around. But in London where we live we don't have good Chinese, so we have almost given up eating Chinese  these days .

    Recently my  hubby who is a great sea food fan  found  a Korean shop nearby for buying fish and while exploring the shop, I found this cute bamboo steamer, which reminded me of the dumplings served in bamboo steamers in restaurants. I didn't even have an idea how to make dumplings when I picked the bamboo steamer, but while  I was flipping the pages of my old recipe book (with cut outs from news papers and magazines and some recipes which I wrote down from TV shows  ) I  found a dumplings recipe. So with basic idea from the book I made my own dumplings ! They taste so delicious and I have been making them quite often  but never got to click it , so this time I made it especially for clicking it. Here we get to buy ready made dumpling pastries in that Korean shop, they are rolled very thin in round shapes and makes my  job easier, but this time I made everything from scratch , which is a bit time consuming but totally worth trying !

    For pastry
    Plain flour - 1 cup
    Warm water - as required
    For filling
     Boneless chicken - 100 gm
    Cabbage - 1/2 cup ( finely shredded )
    Carrot - 1/4 cup ( grated  )
    Beans - 1/4 cup (finely chopped )
    Spring onions - 4 ( chop greens and whites separately )
    Ginger - 1 tsp ( minced)
    Garlic - 1 tsp (minced )
    Soyasauce - 1 tbs
    Sugar - 1 tsp

    • In a bowl take plain flour, salt, oil and add warm water and  make a smooth dough by kneading well .Cover the dough with a cling film and allow it to rest for 15 minutes.
    • Cook boneless chicken adding salt, pepper and little water.Once cooked shred the chicken .
    • In a big wok add oil and throw in whites of spring onion, saute till soft.
    • Add ginger,garlic and fry for 1-2 minutes.
    • Add shredded veggies, salt, pepper, Soya sauce, sugar and cook until the veggies are done.
    • Finally add shredded chicken, greens of spring onion and turn off the flame.
    • Meanwhile make balls out of the dough and roll it out as thinly as possible dusting with some flour.I used a bowl to cut out a perfect shape.
    • Place the filling in the middle and fold it like the picture below.

    • Steam the dumplings for 7 minutes.I steamed it in a bamboo steamer by sprinkling some flour on it.
    • Serve the dumplings with sauce of your choice.I used sweet chilli dipping sauce.

    Sunday, April 14, 2013

    Mango cheese cake

    I am a Mango fan, a die hard fan ! I am not a fruit person, my hubby on the other hand is a fruitoman and he eats all kinds of fruits and the contradiction in our case is, my fruit loving hubby doesnt like mangoes and me who doesnt eat fruits can eat 3-4 mangoes in a go ! Till now I haven't seen any one who doesnt like mangoes so S might fall be a  rare species, but the good thing is when we buy mangoes I get to eat most of it as lil A is also not much into mangoes :) Should I say I was gleamed when I saw cheeses cake as this months  Baking partners challenge by Swathi of Zest south Indian Kitchen. And among the recipes given there was this Mango cheese cake. I didnt have to think twice to pick my choice so here I am with my Mango cheese cake inspired from  Divine taste .

    For crust
    Digestive biscuits - 250 gm
    Butter - 75 gm 

    For filling
    Cream cheese - 200 gm ( I used one tub of  philadelphia full fat cream cheese)
    Mango pulp - 1 cup
    Double cream - 1 cup
    Sugar - 1/2 cup
    Gelatin - 10 gm ( 1 sachet )
    Water - 3-4 tbs 

    For mango glaze
    Mango pulp - 1/2 cup
    Gelatin - 5 gm (1/2 of sachet )
    Hot  water - 1/4 cup

    1.Powder digestive biscuits in a mixie/food processor to fine crumbs.
    2.Melt butter in a microwave and add melted butter to the biscuit powder and mix well,the biscuit powder will be little moist now.
    3.Spread the mixture into a loose bottomed 8 " cake tin and spread evenly. Press them down with a spoon and refrigerate for 1 hour.
    4.Allow gelatin to bloom in 3- 4  tbs of water
    5.Meanwhile in a saucepan add double cream and when it is about to boil turn of the flame and add gelatin and mix until its completely dissolved.
    6.Add mango puree to cream and mix.
    7.In another bowl beat  cream cheese and sugar for few seconds or mix well with a spoon.
    8.Finally add mango -cream mixture to cream cheese and mix well or beat for few seconds.
    9.Pour this over the refrigerated biscuit base and chill again 2 hours.
    10.Prepare the mango glaze by dissolving gelatin in hotwater and adding it to mango puree.
    11.Pour the mango glaze over the set mango cheese filling and refrigerate for 1 hour or until set.
    12.Carefully remove the loose bottom, cut and serve !

    Friday, April 12, 2013



    Wishing you all a Very happy Vishu !

    Unniappam always bring some nostalgic feeling for me, especially the Vishu back home, My amma makes atleast 100 unniappams for vishu and its usually prepared the night before vishu, so she will be busy in kitchen till late night and our house will be full of unniappams aroma all night. In our place we usually keep Unniappams for vishu kani, so unniappams are a must for vishu, so after i moved with my hubby I used to either buy readymade unniappams and few times we were lucky to fly home during Vishu . I have posted about our  Vishu , the way  we celebrate it  back home with our vishu kani pic 3 years ago so I am not going into all details.You can read it here.

    So this time I decided to try my hands on unniappam rather than buying it, and last time when I went to India I got myself a unniappam pan / paniyaram pan , but lazy me didnt take it out till yesterday !I always used to think unniappam is something which I will never make as all the making process seemed a bit complicated for some reason. But when I tried myself I found that its not that a big deal as I  thought, but I should admit that I had little struggles and  I had to call my amma several times on phone but the end result was worth it , it tasted just like the one amma makes!


    Paniyaram pan for making uniappam 
    Recipe source - Amma
    Rice flour - 1 1/2 cup 
    Plain flour / Maida - 1/2 cup 
    Banana small - 2 ( I used 1  banana which we get here ,which is big )
    Cardamoms pods - 4 nos
    Coconut flakes/Thenga kothu  - 1 -2 tbs 
    Jaggery - 350 gm
    water - as required ( I used 1/3 cup)
    salt - pinch
    Baking soda - 1/4 tsp
    Ghee - 1 tbs
    Oil for deep frying

    •  In a mixing bowl measure rice flour, plain flour, salt and keep it aside.
    • Melt jaggery in a saucepan adding little water, strain and remove impurities.
    • Pour the melted jaggery to flour mixture and mix.
    • Puree bananas in a blender annd add it the batter.
    • Allow the batter to rest for 3 hours for flavours to mingle. Batter should be like an idly batter as the batter thickens  up after 3hours. But be careful not to make it too loose.
    • Roast coconut flakes/thenga koothu in 1 tbs ghee and add it to the batter.
    • Add baking soda and mix well.
    • Meanwhile add oil to each hole of paniyaram pan filling only half, otherwise it oil will overflow when you pour the batter.
    • Keep the oil on a medium flame and pour 1 small laddle of batter to each hole.When it starts to leave the edges of the pan, flip them over once and fry till golden (mine was bit dark though ).Takes about 2-3 minutes. 
    • Allow the unniappams to cool down ans eat them the same day ,but it tastes better the next day.
    Serving suggestion - You can eat just unniappams but try eating uniappams with some banana, love the combination !


    Tuesday, April 9, 2013

    Malabar Chicken Biriyani

    Malabar biriyani is probably the first thing which I started serving for my guests, it has taken atleast one round among most of my friends and the fact that its so easy to make without compromising  taste makes me cook this over and over again. In malabar there are different ways to make biriyani and this is how we make at our home, all versions are yummy, some are just with green masalas with no spice powders and some with fried chicken, some with little masala  etc etc, but I make only this way and I love it.

    If you look carefully can you notice that rice I used for this biriyani is slighlty different from the usual long grain basamathi rice, we use a small variety of biriyani rice and this is one of the precious things which I pack  from India every time. I always use this rice for making Malabar biriyani and I think the rice also makes a difference in the taste !

    Chicken - 1 kg ( with bones )

    To marinate 
    Redchilly powder - 1 tbs
    Turmeric powder - 1/4 tsp
    Coriander powder - 1 1/2 tbs
    Chicken masala - 1 1/2 tbs ( i used eastern chicken masala )
    Ginger garlic paste - 1 tbs

    For gravy
    Onions - 6 -7(thinly sliced )
    Tomatoes - 2
    Ginger garlic paste - 1 tbs
    Green chillies - 1-2 
    Garam masala - 1 tsp
    pepper powder - 1tsp
    Corainder leaves- fistful
    Mint leaves/ pudina - few
    oil or ghee ( I used oil )

    For rice
    Biriyani rice - 3 cup
    Ghee - 2 tbs
    Onion - 1 (thinly sliced lenghtwise )
    Cinnamon sticks - 2-3 sticks
    Cardamom pods - 4-5 
    Cloves - 4 
    bay leaf - 2
    Star anise - 2
    Fennel - 1 tbs
    Peppercorns - 1tsp (optional )
    Lime juice- 1 tbs
    Boiling Water - 5 1/2 cup

    For garnishing 
    Ghee - 1 tbs
    Fried onions - 2 tbs
    Cashewnuts - 1 tbs
    Sultanas /raisins - 1 tbs

    1. Soak the biriyani rice in some water for 1/2  hour - 1 hour.
    2. Drain the rice and allow it to dry.
    3. Meanwhile marinate the chicken with all the ingredients mentioned under  marination and keep it aside for 30 minutes.
    4. In a big wok add oil /ghee and saute thinly sliced onions adding a pinch of salt. Saute until they are brown, it may take upto 30 minutes.Walk away from  onions and come back once in while and give it a stir.
    5. Once onions are well browned add ginger garlic paste, green chillies,fry for a minute or so.
    6. Add chopped tomatoes and cook until slighlt mushy.
    7. Add marinated chicken and cook covered for 20-25 minutes or until chicken is cooked.
    8. Finally add garam masala, pepper powder, corainder leaves, mint leaves and  cook for a minute and remove from fire.
    9. Meanwhile in a heavy bottomed pan add 2 tbs ghee and throw in the whole garam masala and fry till a nice smell comes, add in the sliced onions and saute the thinly sliced onions for rice until they are soft and light brown.
    10. Add the rice, lime juice , salt and fry the rice for few minutes until rice becomes lighlty  brittle.
    11. Add 5 1/2 cups of boiling water, salt and cook till the water has all been abosrbed , rice will be 99  % cooked now.Switch off  the flame, leave the rice covered ( it will get fully cooked from heat) for 5 minutes.
    12. In a oven proof dish layer rice and chicken masala alternately and cover the dish tightly and pop them into a preheated oven at 180 degree C for 15 - 20 minutes.
    13. In a pan add ghee and fry cashewnuts until brown, fry sultanas/raisins until they puff up and keep it aside.
    14. Once the biriyani is out of the oven garnish the biriyani with fried onions, cashewnuts and sultanas.
    15.  We serve it hot with some coconut chutney, raita, pappad, pickles and cabbage thoran but you can
      even enjoy the biriyani on its own  !


    Sunday, April 7, 2013

    Chutney podi/chutney powder

    As per my knowledge chutney powder/ chutney podi is more of a South kerala thing and me being from North kerala/malabar  we dont make this at our home. But I have lived 8 long years  in Ernakulam / Kochi , little more than I lived in my home town Kannur, so I was introduced to chammanthi podi/chutney podi by my friends there, especially during 2  years of hostel life ! I was one of the hosteller who  used to go home very less as it was a long 7-8 hr travel in train but other friends who were not too far used to  go home every weekend with all their laundery and come back on a monday morning with some pickles or chutney podi. But those pickles or chutney powder will be all gone in 2-3 days and  the rest of week when the food in hostle becomes too horrible we had to rely on the pickle sachet from local shops !

    When I saw this month's cook out in   Kerala kitchen  hosted by Nagalakshmi, I was happy join in and  try this recipe from Edible garden .

    Grated coconut - 2 cups
    Whole redchillies - 5 -7 numbers ( original recipe calls for 15,but I only used 5 which
                                                          was just the right for our spice level)
    Ginger - 2 inch piece(sliced)
    Curry leaves - 3 springs
    Urad dal - 2 tsp
    Black pepper - 1 tsp
    Shallots- sliced ( 1/2 tsp)
    Asafoetida - 1/2 tsp
    Tamarind -a small piece

    1.In a frying pan add grated coconut, ginger, curryleaves, urad dal, back pepper, shallots and roast until the coconut turns slightly dark  brown colour .
    2.Turn off the flame and add tamarind, salt and hing. Mix well and allow it cool down.
    3.Once they reach room temperature, grind them into powder and store in an airtight container.

      Serve with rice, idly or dosa !


    Friday, April 5, 2013

    Pepper Mutton

    Pepper mutton is one such  recipe which never lets me down, especially because I use peppercorns grown back home in our backyard. I bring atleast 1/2 kilo of sundried peppercorns from  India every year  and freshly crush  it for pepper based recipes.
    Atleast some of my FB friends knew that Nisha who blogs at Look who is cooking too came down to our place  during easter holidays and I prepared this for our dinner to go with Malabar chicken biriyani (recipe will follow soon ), since she wanted to know the recipe I am dedicating this post to her  :) The picture might not be a good looking one as it was shot just  before the sunset in a hurry but  this recipe is a keeper ! We had a great night that day. Do u want to see what she  brought for us that day  ? An  amazing tres leche cake, it was an  amazing dessert and nearly  half of the cake was gone  the same day and the rest we finished the next day. Little A who generally dont eat cold things also had  fair  share of the cake !


    Mutton/ Lamb   - 500 gm
    Onions - 2( large)
    Tomato -2
    Ginger garlic paste - 1 tbs
    Red chilly powder - 1/2 tsp
    Turmeric powder -1/4 tsp
    Pepper powder - 1 tbs
    Coriander powder - 2 tbs
    Cumin powder - 1/2 tsp
    Garam masala - 1/2 tsp
    Whole garam masla
    Cinnamon - 1 stick
    Cardamom - 2 pods
    Clove -3
    Bay leaf -1
    Star anise -1
    Fennel seeds - 1/2 tsp
    Cumin seeds - 1/4 tsp
    Pepper corns
    Curry leaves

    1.Marinate the mutton with red chilly powder,tumeric powder, coriander powder,cumin powder,pepper powder and half of the ginger garlic paste and keep aside for 1 hour.
    2.Pressure cook the mutton for 5-10 whistles adding 1/2 cup of water until they are cooked.
    3.In a saucepan take some oil , sputter cumin seeds and fennel seeds. Add the whole spices and stir for few seconds.
    4.Add finely chopped onions and saute until it becomes brown in colour.
    5.Add rest of the  ginger garlic paste and saute again until the raw smell goes. Add chopped tomatoes and saute until it is well cooked and mushy.
    6.Add cooked mutton  cover  and cook  in a lowflame for a few minutes.
    7.Finally add freshly crushed peppercorns, garam masala and curry leaves.To make the mutton  dry ,cook for few minutes uncoverd until the mutton  is well coated in the gravy.

    Wednesday, April 3, 2013

    Doughnuts with Chocolate glazing ,a guest post for Merry tummy

    Few weeks before when food bloggers met in London for Bloggers buzz  I was happy to meet  some new bloggers , Shwetha is one such blogger who blogs at Merry Tummy and I must say she was the star of the event who won the bloggers buzz  competion with her innovative recipe, French crepe cake with blueberry sauce and mango mousse to fit the purple and yellow theme of the competion , isnt she clever ?? When she received  50 pounds worth Hotel chocolat's gifts some of us were even  pulling her legs to share the chocolates  :)

    Doing guest posts for friends is always a pleasure, so I was delighted when she asked me to do one for her, I was a bit tied up when she asked me but she gave me ample time so finally after a little delay here I am with the guest post for her blog.Thank u Shwetha for giving me opportunity to do guest post at your blog :)Those who haven't been to her space before do check out her blog, she has some nice vegeterian recipes,eggless bakes  and great Tuesday tips which is really useful. If you are looking for an eggless cake, u should definitely check out her blog .Its difficult to pick a favourite one when it comes to cakes but her eggless Blackforest cake is one of my favourite which look stunning  !

    Coming to todays post its  a Chocolate dougnut which I tried from Rias collection , my first attempt on doughnut and I should say I was pretty happy  and it vanished from our kitchen pretty soon :) If you would like to see the  full recipe and some step by step clicks and our chit chat session  please head on to Merry Tummy :)

    Tuesday, April 2, 2013

    Hydrebadi Chicken curry

    I like to expeiment different styles of chicken curry as I get bored of eating same kind of Chicken curry after few times.On the otherhand S is a person who can eat same thing everyday and never get bored off. Anytime anyday if I ask him which chicken curry to cook ,there will only one reply Nadan chicken curry or Malabar chicken curry which by the way has never found its way to my blog yet !
    We both love Andhta cuisine especially Hydrebadi Biriyani, Andhra thali etc so this time I choose hydrebadi chicken curry for a change .This recipe is again adapted from Anjum anad's book and now I have a next door neighbour and friend who is from Andhra and  she too  prepares her curry almost the sameway  like Anjum Anand's recipe, so I can call it maybe an Aunthentic Hydrebadi Chicken curry ?? or maybe not as they both mentioned only 1-2 onions but since I like gravy, I used more onions and it tasted delicious ! 

    Recipe adapted from Anjum's New Indian


    Chicken - 750 gm
    Onion - 4
    Tomato - 2 ( blaAddnched and pureed )
    Bay leaves - 2
    Cardamom pods - 2
    Ginger garlic paste - 1 1/2 tbs
    yogurt - 3/4 cup
    Chilli powder - 1 tbs
    Turmeric powder - 1/4 tsp
    Coriander powder- 1 1/2 tbs
    Garam masala - 1 tsp
    Green cardamom powder - 1/4 tsp
    Hard Boiled eggs - 2
    Lemon juice - 1 tsp
    Coriander leaves - few

    1. In a saucepan add oil and fry cardamom pods and bayleaves for few seconds.
    2.Add chopped onions and saute until they are brown and soft.
    3.Add ginger garlic paste and fry until raw smell goes.
    4.Add chicken and brown them for few minutes.
    5.Add redchilly powder,turmeric powder,coriander powder,salt,yogurt,tomato puree and cover and cook until chciken is done.
    6.Stir in garam masala ,lemon juice and cook for a minute or so and switch off the flame.
    7.Serve the curry with slices of hard boiled egg and garnish with some finely chopped coriander leaves.

    This curry goes well with rice and roti.

    Original recipe calls for cashewnut paste, but I didnt use it, if you like rich gravy you can grind 30 gm of cashewnut into paste and add to the gravy.