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Tuesday, December 25, 2012


Preparation for 4

Mutton: chopped 500 grams
Onion: 2 medium sized chopped finely
Tomatoes: 2 small
Coconut Milk: 2-3 cups
Fresh Cream: 4-6 tbsp
Coconut grated: ½ cup
Green Chillies: 2
Garlic Clove: 10-12
Ginger : half inch smashed one
Cilantro:  a bunch finely chopped
Turmeric Powder: 2 tbsp
Salt: as per the requirement
Olive Oil: 2-3 spoon

Ingredients for Mutton Masala

Dry Red Chillies: 8-9 (badige menasu)
Coriander seeds: 5-6 tbsp
Black pepper seeds: 2 tbsp
Cloves: 4-5
Cinnamon sticks: 2-3
Elachi clove: 2


Wash the mutton pieces and marinate with little salt and turmeric powder.

In a pressure cooker fry the sliced onion with 2-3 spoons of olive oil, once it turns pink add the washed mutton pieces, ½ tbsp of slat, slit green chillies and before closing add 1 chopped tomato.
Switch off the stove when cooker vissel for more than 8 times.

Fry Ingredients for mutton masala one by one on fry pan without oil and keep aside for cooling.
Grind the fried masala along with  grated coconut, chopped ginger, garlic cloves and 1 tomato into fine paste.

Once the mutton is cooked softly , take the cooking pot and pore mutton into it along with grinded mutton masla and coconut milk.

Add the salt, cilantro and stir until the bubble.

To makes the complete mutton creamy curry add cream before serving .

“Serve the family on this winter occasion spicy ,creamy mutton curry with whole lot of fun”

Tuesday, August 28, 2012

Mushroom Cup Biryani

2 cups Basmati rice (soaked for 20-25 mins)

1 cup of White Mushroom (Sliced- fry it in butter or oil and keep it separate)
2 cloves
1 cardamom
1/2" cinnamon stick
1 bay leaf
1 small Star Anise
1/2 tbsp Butter
3 cups Water
2 tbsp Garam Masala powder
2 Green Chillies (Slit)
1/2 tsp Ginger Garlic paste
1 tsp Red Chilli powder
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1 cup tomato puree
1 cup chopped onions
½ onion (thinly sliced & fried golden brown for garnishing)
2-3 tbsp chopped Cilantro (coriander)
6 tbsp olive Oil


In a deep pressure cooker Pan, add olive Oil, Now Add Clove, Cinnamon stick, cardamom, bay leaf, Star Anise one by one.
Once it spatters, add chopped Onion fry until truns pinks & now add green chillies, tomato puree and ginger garlic paste .
After a while add the fried sliced mushrooms, soaked rice (3 cups of water is must) and rest all ingredients such as red chilli, turmeric and coriander, garam masala powder and salt.
Before closing the cooker lid add little butter.

Garnish with chopped Cilantro & fried onions and serve hot with raita.

Thursday, August 16, 2012

Banana & pomegranate Milky Shake

Main Ingredients

Banana: 2 (large, peeled and broken into chunks )

Pomegranate: 1

Milk: 2 Glass

Cream: 2 tbsp.

Sugar: as per requirement

Vanilla essence


Extract the juice of pomegranate by separating the seeds.

Blend banana chunks with sugar, when it turns into thick paste add milk, vanilla essence.

In the final blending add cream and pomegranate juice

Then you get to see this banana –pomegranate milky shake.

Simple yet taste splendid

Tuesday, August 7, 2012

Mushroom Palak Masala

Main Ingredient Mushroom and Palak


1. 10- 12 white mushrooms

2. Bunch of green palak

3. 1 – Big sized Onion ( finely chopped )

4. ½ cup ginger garlic paste

5. 2 Big size tomatoes ( chop them or make puree out of it )

6. 1 large cup Coconut Milk

7. Olive Oil : As per requirement

8. 2-3 tbsp. cream

9. Cilantro : handful

10. Salt : as per taste

Ingredients for Masala

Dry Long Chillies: 4-5

Coriander Seeds: 3- 4 tbsp

Black pepper seeds; 1 tbsp

Cloves: 1-2

Cinnamon: 1 -2 stick

Star anise:

Cardamom powder: pinch

(Fry above ingredients in a pan and make a fine powder)

Method to prepare

1. After washing palak chop them finely and keep aside

2. Slice the mushroom , wash& keep aside

3. Heat the pan and add the olive oil

4. Fry chopped onion, once it turn pink add ginger /garlic paste. Sauté until ginger garlic, onion are done.

5. now fry the sliced mushroom , add required water and close the lid,

6. After 6-8 minutes add the chopped green palak .

7. When both mushroom & palak are cooked softly, add tomatoes, coconut milk, masala powder and salt.

8. Close the lid , let it cook for 8-10 minutes

9. Before switching off the stove add the cream and garnish it with cilantro

Serve hot with roti, chapthi or with jeera rice

Wednesday, August 1, 2012


Hello my dear blog friends, we all have had experience of having school friends, college friends, colleague as friends, neighbour as friends and so many different kinds of friends in our lives. But when I started this blog I never had an idea that am going to get so many blog friends from all around the world.

Since this blog was introduced by one of my best friend Roopika Prabhu, who is USA. So I want to dedicate this AUGUST month for my blog friends,

I have decided all recipe posted by me in the month of AUGUST will be to all my blog friends.

Wish you all a very happy friendship month

Sunday, July 29, 2012


I am very happy to receive this award from Puneetha Madam , thank you so much for sharing this award .
She has got wonderful blog “SOUTHINDIA FOOD RECIPES”, her blog has lots of interesting and collections of recipes which everyone must see and try. So I request all my blog friend do visit her blog and enjoy the great collection of recipes.

Now I am very glad to share this award to 5 of my blog friends, and they are

1. Sharmis Passions

2. Blog With yan

3. Kavi’s Kitchen

4. Ruchi

5. My cookbook

I hope you all will add this award to your award account and will share with your blog friends.

Let us all continue the journey of cooking with loads & loads of Fun.

Friday, June 29, 2012

Chicken finger sized lollipop (appetizer)

(Preparation for 2)

Main Ingredients
Chicken: 1/4 kg boneless (slices them into thin pieces / finger shape)
Ingredients to Marinate
Chicken Lolly pop Powder: 3 tbsp.
Egg Yolk: 1 (remove egg white)
Turmeric Powder: ½ tbsp.
Salt: As per the taste (chicken lolly pop powder too contain salt so take extra care while adding salt)
Olive Oil: as per necessity (for fry the marinated chicken)
Ingredients to garnish
Onion: sliced
Coriander Leaves
Marinate the chicken for 10- 15 minutes
Shallow fry on frying pan with olive oil or oil of your choice (you can also deep fry if you like)

Hot and crispy chicken finger sized lollipop appetizer is ready to eat. 

Tuesday, June 19, 2012

Jackfruit Idli

Preparation for 2
After a long time I got some jackfruit to eat, every time we eat and enjoy the fruit but this time I thought of doing traditional idlis out of it. So let me begin with what ingredients required and how to prepare this sweet idli from jackfruit.

Main Ingredient:
Recipe Ingredients:
Rice: 1 Big Glass
Jaggary: 1/2 of Big Glass (since jackfruit was too sweet and juicy I used less jaggary )
Coconut: Grated 2 Big Cups
Pepper powder: 2 pinch
Salt: as per required
Ghee or Oil: Grease idli holder
Method to Prepare:
Wash & Soak the Rice for 3- 4 hour
Grind it coarsely in a blender by adding rice, jackfruit and coconut together.
Now add salt and grated Jaggary to the batter.
Mix well with sprinkling pepper powder to the batter.
Grease the idli holder or pan well and fill each of them with 3/4th full of batter
Steam cook idlis on medium flame for about 15 minutes or until done.
Use a butter knife to remove the idlis
“Aromatic delicious idlis are ready to eat. You can enjoy them with butter or Ghee.”
Hope you all like it

Wednesday, May 23, 2012

MAVINA SASIME (MANGO CLUSTER)- easy to prepare taste heavenly

Main Ingredient

1. Mango : 1- big (ripe )

Seasoning ingredients

2. Oil : 1 tbsp

3. Mustard seeds: 1 tbsp

4. Urad dal ; 1 tbsp

5. Badige Chilli ( long red chillies ) : 2-3

6. Jaggary: ½ tbsp.

7. Curry Leaves: 3-4

8. Salt : as per the taste

Method to prepare

 Squeeze the mango and keep aside

 Heat the sauce pan on medium flame

 Start seasoning by adding oil, mustard seeds ,once it splatters now add urad dal let it become light brown in colour now add the red split chillies and salt.

 Sauté it for 2 – 3 minutes now add the mashed mango pulp along with mango seed

 Mix well and turn off the stove

Now you get to taste sweet, spicy and tangy  (mouth-watering) taste…enjoy it with rice or chapathi “ and hope u all like my simple dish

Friday, May 4, 2012

Kobbri Metai (coconut Burfi)

This sweet metai is dedicated to my blog friends who have shared with me awards and encouraging comments (some award I could not receive due to technical problems heeee). Heartily would like to thank them for boosting me so much. After a long gap I am back with some sweet burfi which is my all-time favourite.

Now let me share this simple, mouth-watering traditional Indian sweet with all of you.

Note the Ingredients:

Grated Coconut: 2 cups

Sugar: 1 ½ cup

Cardamom powder: pinch

Colour: optional

Raisins: to garnish


In a sauce pan heat sugar, sauté with little water in order to get consistency after few seconds add grated coconut and cardamom powder.( colour optional )

Continuously stir until you get the gluiness in the mixture

Now Pour it on greased tray and keep for cool

Now place the raisins and cut them into any shape you desire.

Delicious homemade coconut burfi is ready to eat

Tuesday, March 27, 2012

Ingredients of besan laddoo :

2 cups gram flour (besan)

11/2 cup sugar (grinded)

1 cup ghee

any dry fruits or nuts of your choice for decorating

Preparation of besan ke ladoo:

• In a kadhai mix gram flour and ghee over a low heat.

• Keep constantly stirring to avoid lumps.

• When it releases an appetizing smell, it is ready.

• Remove from the heat and allow it to cool.

• Add sugar to the gram flour and mix thoroughly.

• Now form ping-pong size balls of the mixture.

Besan Laddoo is ready to be served.

Thursday, February 23, 2012


My today’s breakfast, innovative one but ……………when tasted ………….wow thank god innovation proved great wanted to share it with you all.
1. Beaten Rice : 1 cup ( wash & soak for 10 mints)
2. Flour : 1-2 cup
3. Suji ( rava )- semolina: ¼ cup ( for crispy dosa)
4. Green chillies : 1( finely chopped )
5. Coriander leaves : finely chopped
6. Grated coconut : 2 tbsp
7. Salt : as per taste
8. Oil : shallow fry
Grind the beaten rice and make a soft paste.
Add the flour to the beaten rice paste, mix well followed by adding suji, green chillies, coriander leave, coconut and salt.
Keep adding the water in order to bring the mixture into dosa batter consistency.
Now heat a non-stick taw and spread 1 tbsp of the batter on the whole of the pan.
Grease all the corners and then cook it on the other side also.
Put little water on the tawa and wipe it with a clean cloth before making each dosa.
Serve them hot with hot vegetable gravy or chutney

Wednesday, February 15, 2012

Dusky Prawns (finger licking)

Preparation for 2
(All item used are readily available at home and least time consuming)
Items Required:
1. prawns: ½ kg
2. Onion: 1 large
3. Ginger Garlic Paste: 2 tbsp
4. Turmeric Powder: ½ tbsp.
5. Black Pepper Powder: 2 tbsp
6. Salt: according to taste
7. Oil: 2 tbsp
8. Coriander leaves: to garnish

Way to cook:
Place a sauce pan over the stove in simmer flame and add the oil followed by thin sliced onion, when it turns pink add ginger garlic paste.
Fry for some time and now add the cleaned prawns.
When prawns half cooked add the salt, turmeric, black pepper powder.
Sauté until prawns is done completely and masala get the thick consistency.
Let the prawns and masala get mix well.
Turnoffs the stove flame& keep aside for some time and then you can serve it as appetizer.
Add the lemon juice if the dusky prawns are too spicy but don’t forget to garnish it with coriander.

cook with fun and do comment ..waiting to hear from you all

Monday, January 23, 2012

Momos at your service

Preparation for two
· 2 cups flour
· Salt to taste
· Water
· 2 eggs
· 1 cup onion chopped very fine
· 1 /2 capsicum chopped
· 1 cup tomatoes chopped
· 1 tbsp ginger garlic paste
· 1 tbsp chili powder
· 1 tsp turmeric powder
· Coriander leaves as required
· Salt to taste
· 3 tbsps vegetable/ sunflower cooking oil

Method to prepare
· Mix the flour and salt to taste and add a little water at a time to make stiff dough.
· Heat the oil in a pan and fry the onions till translucent. Add the ginger & garlic paste and fry till it begins to turn golden.
· Add the capsicum chopped and fry it turns into dark green.
· Break the eggs and stir ,now add the chopped tomatoes , coriander leaves and turmeric powder , chili powder , coriander leaves and finally salt
· Cook till the egg is done
· Divide the dough into equal-sized balls and roll into very thin circles of roughly 4" diameter.
· Dab a tiny bit of water on the edges of the circle. Put a tablespoon-full of egg masala stuff in the centre of each circle. Fold the edges over the stuff and pinch and twist to seal or fold the Momo in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure to seal the edges well.
· Place the Momos in a steaming dish and cook for 10-15 minutes.
· Serve the hot momos with white spicy sauce or with tomato sauce.

Wednesday, January 11, 2012


I have been honoured with 2nd award from some of my wonderful blogger friends. Thanks a lot to one and all who passed this award to me.
I am honoured with 'Liebster' award by MS. PRATHIBA SREJEETH from COOK-EZEE.
COOK-EZEE is wonderful blog and I wish everyone to visit and follow this blog to check the innovative and exceptional recipes. For the beginner it is one best blog I recommend and for the experts one best blog to discover and add new recipes to their account. I thank Prathibha heartily for passing this award .
'Liebster' means favourite or dearest in German.

Rules for accepting the award:

- Thank the person who gave the award and link back to their blog

.- Copy and paste the award to your blog.

- Reveal the 5 blogs you have chosen to award

let them know by commenting on their blog.- Hope they pass it forward by accepting and awarding it to bloggers they would like to honour
I would like to share this award with my blogger friends, the five best blog I wanted to pass this award and they are as follow.
1. Arathi @yummytummy
2. Nalini @nalini’skitchen
3. Smitha @kannada cuisine
4. Leena @nammasaviruchi
5. Sangeetha @sangeeta’s kitchen

Chicken Fiery

(Simple to prepare / spicy chicken)
Preparation for 2

Ingredient Required
Chicken boneless: 10 -12 pieces
Hung Curd: 1 cup
Turmeric powder: 1 tbsp
Chilli powder: 2 tbsp
Chicken masala powder: 2-3 tbsp (preferably homemade Chicken masala powder)
Oil: 4-6 tbsp
Salt: as per the requirement
Garlic clove: thin sliced
Ginger: thin sliced
Curry leaves: few

How to prepare?
Wash the chicken and marinate with below ingredients
Hung curd,
Turmeric powder,
Chilli powder,
Chicken masala
Mix well and keep in the refrigerator for more than one hour
Heat the sauce pan, add the oil on medium flame fry the ginger / garlic and curry leave.
Now place the marinated /chilled chicken pieces one by one.
To avoid burning add little water and close lid for 10 minutes on high flame.
Switch off stove once the water get dried and chicken is roasted along with masala.
Garnish it with sliced onions and serve hot.

Saturday, January 7, 2012


· Crab: Medium Sizes 5 -6 ( after clean wash marinate it with little salt and turmeric powder)
· Onion: 2 medium sizes chopped
· Mango: 1 small chopped (if not available you can add green tomatoes)
· Garlic: 15- 20 cloves
· Ginger: 1 – 2 tbsp. crushed
· Coconut: ½ coconuts grated
· Turmeric powder: 1/2 tbsp
· Salt according to taste
· Oil: 3 – 4 tbsp

Ingredients for Masala Paste:
· Long red chillies (badige Menasu): 9-10
· Coriander Seeds: 1/2 cup (equal to 8 tbsp)
· Black Peppercorns: ¼ cup (equal to 4 tbsp)
· Clove and cinnamon stick; 4- 5
· Poppy seeds: ½ spoons

Fry above masala ingredient one by one in a frying pan and keep aside.
Now grind them into medium paste by adding
Coconut, Onion: ½ chopped, Crushed ginger, Garlic 10 cloves, turmeric powder and water.

In cooking pan put oil add onion chopped followed by crushed garlic sauté until it turns pink.
Now add the washed marinated crab, pour the chopped green tomatoes and keep it on a boil for about 10 minutes.
Now once the crab is cooked properly add the masala paste, salt and water (according to the consistency)
Cook the crab in masala mix for about 10- 15 minutes. Let the crab get sealed in the masala very well.

Crab Splendour (Crab Masala) is ready to eat.
Serve it with hot dosa or chapatti.