Saturday, 30 August 2014


butter 100 gms
sunflower oil 2 tbsps
veggies needed to be shredded long are:
   cabbage 1 cup
    carrots 1 cup
   onions 1 cup
   green spring onions chopped 1/2 cup
   capsicums yellow 1/4 cup ,green 1/2 cup red 1/2 cup
sauces needed:
tomato sauce 1 tbsps
green chilli sauce 1 1/2 tbsps\
soya sauce 1 tsp
red chilli sauces 1 tbsps
ginger jullienne 1/4 cup
jeera  1 tsp
whole red chilli 4
curry leaves
boneless chicken shredded 2 cups
scramble eggs of 2 ,cut it 2 inches long strips
red chilli pwd .1 tsp, aginommotto 1/4 tsp
method :
1.first prepare the chicken ,marinate in  red  chilli pwd (2tbsp)fry in oil.and keep aside
2in oil add the jeera and the red kashmiri chillies ,curry leaves and add the gingers
3.add the sliced onions and saute for 5 mints 
4.add all the veggies one at a time ,keep stirring well.cook only till crunchy.
5then add all the sauces and check the salt and add the chicken.
6.add the eggs and stir and remove from heat 
7.this recipe is spicy so check for the salt content and the no. of  chillies added,you can reduce if required.


1.1/2 kl mutton liver
2.oil 2tbsp
3.onion shallots chopped 1 cup
4.curry leaves few
5.ginger garlic paste 1 tbsp
6.vinegar 1tsp
7.tomato paste 1 cup chillies slit 4
9 red chilli pwd.2tbsp
10turmeric pwd 1/4 tsp
11.jeera pwd 1 tsp
salt to taste
yogurt 1/2 cup
1.soak the liver in yogurt for 1/2 hr and then wash well and keep aside.
2.Inpressure cooker, fry the shallots in oil and add the curry leaves and the ginger garlic paste .stir well.
3.add the pwds and the tomato paste.combine well.add the liver and salt.
4.close the lid and cook for15 mints.after the whistle.
5.check if done and then add the green chillies ans simmer for 5 mints.garnish with corriander leaves.
6.serve with rotis and naans:)


raw rice 2 cups(soaked for 3 hrs)
1 cup cooked rice
1/4 cup basmati rice(soaked for 1 hr)
baking pwd. a pinch
salt to taste
egg 1
1.grind all together except for the baking pwd and the salt
2.just before making the appams add the baking pwd and the salt.
3 ofcourse you need the karra to make this:)
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Friday, 29 August 2014


Actually this is a traditional sweet,with a little variation.stays in the fridge for a long time,and best when eaten cold.
ghee rice 1/2 cup(the small version)soaked in water for 1 hour
sugar 1/4 cup
coconut milk 1 cups thick
1/2 ltr. fresh milk(i used long life brand)
chana dal cooked 1/2 cup
ghee 1 tbsp
cashews 1 tbsp
sulthanas 1 tbsps
plaintain bananas 2
cardamom pwd (1 tsp)
1. cook  the bananas in the cooker  for 3 to 4 whistles
2.and smash and make balls.Deep fry them in oil.

3.grind the soaked rice and the coconut milk,and sieve them.
4.pour the mixture into a vessel,add the fresh  milk ,sugar and reduce it in low heat,stirring slowly.
5.once the mixture is about to thicken add the dal,fried bananas,stir well .
6 careful not to thicken too much.
7.add the fried nuts in ghee.At last add a pinch of salt,cardamom pwd.leave it to cool.Add sugar if needed.
I love it the next day,from the fridge.:)                                     


maida 1 cup
eggs 5
sugar pwd.1cup
butter 100 gms
vanilla essence 1 tsp
baking powder 1tbsp
   for caramelising:
4 tbps sugar
pineapple 1 tin
pre heat the oven to 180 c .
1.caramelise the sugar and pour the same on to the bundit baking pan,layer the pineapple rings immediately.adding cherries and nuts on this optional:)
2.beat the butter and the sugar to creamy .
3.add the eggs one at a time,beating the batter 
4.add the vanilla essence,and the flour in the folding batter slowly with a wooden spatulla.
5.add the baking pwd 1tbsp.and pour into the pan that has been set with the pineapple rings.
6 bake for 40 mins ,the cake will be ready if the toothpick inserted comes out clean.
NOTE:to enhance the cake add the juice of the pineapple on the warm cake .
            Also invert the cake upsidedown only after the cake has been cooled 
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Thursday, 28 August 2014


One of the pricey recipes,and we cook this only on occasions.Its only lately that i' ve started to make this as my husband loves this !so eventaully we all do:)
one small goats head 
for the masala :
1/2 kl onions
1/2 cup ginger garlic paste
1/4 cup green chilli paste
oil 1/2 cup 
turmeric pwd. 1/4 tbsp
2 tbsps corriander pwd.
salt to taste
garam masala pwd 1/2 tsp
pepper pwd. 1/2 tsp
1.cook in oil , the onions for 3 to4 mins
2.add the ginger garlic paste and the green chilli pastes
3.add all the rest of the ingds. and give it a good stir.add 1/2 cup water and place the head onto the green masala.Cook this for 15 mints in the cooker .Serve this hot and garnish with corriander leaves


I just love paneer,actually i make them at home ,occassionally we do buy them from stores.Here 's how i made this recipe with my additions of one or two ingredients.i searched the whole web for the the perfect one and lastly i landed on Sanjeev Kapoors PAGE,i always land up there.I've always been his fan too ever since the show started on the zee tv show:)i"ve made almost all the chicken curries, in his menu,always a wonderful delight !I am no chef ,just an ordinary girl fiesting in the kitchen,so nothing can catch up to  this great CHEF:)


2tbsp oil
1 tsp cummin seeds
salt to taste 
1/4 tsp turmeric pwd.
1 1/2 tsp corriander pwd.
1/2 tsp cummin pwd.
1 chilli pwd
1cup fresh tomato puree
2 tbsp roasted peanut paste
1 tsp garam masal pwd
2 medium potatoes.peeled and chopped horiz.
1 cup shelled green peas
100 gms panne/cottage cheese 1 medium onion 
1 inch ginger pc.
8 - 10 garlic cloves
milk 1/2 cup
tandoori masala 1 tsp
1. grind to paste the onions ginger and the garlic to fine paste ,no water added oil add the jeera ,onoin paste cook till color changes to slightly brown
3.add the turmeric pwd and the potatoes,cook for 3 mins.
4.add the rest of the masala pwds and then the green peas.
5.add water 1/2 cup,simmer for 5 mints.
6.add the tomatoes and paneer,salt to taste,peanut paste and stir well
7. add milk and the tandoori masala,which is ofcourse opt.
NOTE you could skip the last step,for me this brings my curry that tangy taste i was looking for .


Monday, 25 August 2014


This fingerlicking curry could nearly drool all over the place ,so i always have this in plenty when made!Also for some of those who are allergic to kashmiri chilli ,this is one way to try this recipe.I always thought that hotel made butter chicken needed  a lot of hard work,I was wrong ,ofcourse my kitchen pantry is always stocked with all the homemade pastes and purees:).so do try this curry and send me your pics.
boneless chicken 700gms -1 kl
onions chopped finely 3
ginger garlic paste 1 tsp
green chillies 1tsp
curry leaves few
corriander leaves for garnishing
turmeric pwd.1/2 tsp
pepper pwd 1/2 tsp
corriander pwd.1 tsp/tbsp
salt to taste
cashew paste 1/2 cup 
poppy seeds paste 1 tbsp
thick coconut milk 1/2 cup
butter 200 gm
tomatoes 3 medium chopped
1.fry the chicken for 15 mints in butter (100gms)with a little salt and turmeric pwd (a pinch)
2.fry the onions in butter to slightly brown in color.
3.add the green chillies and the ginger garlic paste.stir well for 5 mins on low heat
4.add the pwds and salt ,add the tomatoes,all the pastes and the coconut milk.
5.check the water content ,add if needed,add the chicken and cook for another15 mints.on low heat.
6.check the salt and the chicken to see if done and serve hot .

Sunday, 24 August 2014

Thursday, 21 August 2014


My husband is a big fan of pepper,be it pepper chicken, pepper beef,salads with pepper.Its all PEPPER.
So i am always stocked with white and black pepper corns.This little back diamond has its healing powers too.Here's my tested and tried green pepper chicken curry recipe
Yields:serves 6
chicken 700 gms
onions 2 small thinly sliced
curry leaves few
ghee 2 tbs
corriander leaves a bunch
ginger 1' pc
cardamom 1
cinnamon 1'pc
fresh cream 1/4 cup
coconut milk thick 1 cup
turmeric powder 1/4 tsp
garam masala pwd. a pinch
pepper pwd black 1 tbsp
salt to taste
green chillies 2 slit
1.make the green paste with corriader leaves, ginger ,whole garam masalas green chillies.
2.marinate the chicken in the paste for 1 hour.
3.saute the onions in ghee to slighly brown.
4.add all the powders and the chicken,without the marinade,add the salt,coconut milk
5.cook till done and add the marinade,cook for 5 mints.
6.add the fresh cream and cook for another 1 min.
serve hot and enjoy with rotis and ghee rice.

Sunday, 17 August 2014


A quick and easy way to prepare breakfast on busy days,goes well with any kind of chutneys and curries

Basmati rice 1 cup
dry yeast 1/2 tsp
warm water 1/2 cup
sugar 1/2 tsp
salt to taste
coconut milk-half of one
egg white 1
  1. soak yeast and sugar in water to rise.
  2. soak the rice for one hour.
  3. grind all together at one go in grinder.
  4. let it ferment for 4 to 5 hours,or overnight.
  5. cook on thawa like dosa /appam.
  6. note:do not laddle the appam too thin,make thick ones for better result,Enjoy

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Saturday, 16 August 2014

Fish molly

pomphret 1kl
onions 3nos.
garlic crushed 1/2tsp.
tomatoes 1 small
curry leaves few
coconut milk thick 1 cup 
green chillies slit 3nos.
turmeric pwd. 1/2tsp
corriander pwd.1/2 tbsp.
pepper pwd. 1tsp.
salt to taste
1In coconut oil,add the 1 tsp mustard seeds.after crackle add the onions,fry till soft.
2.Add green chillies,garlic,pwds,salt,cook few secs.
3.Add the thick coconut milk,mix well and add the fish.
4.Serve with garnished curry leaves.Serve hot.                                                       

Thursday, 14 August 2014

Tuesday, 12 August 2014

Kitchen Fiesta

Kitchen diary on food experiances,its a place where i enjoyed the wonderful culnery art of cooking ,this page and the pages to follow ,will include the common appams and curries, cakes and fondants,yummy desserts ,indian and fusion cooking.I dedicate this to my mom,a great cook herself.

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