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Preview: Esculent Cuisine

Esculent Cuisine

Welcome to my miniature kitchen...I'm a budding cook and I like to experiment with all kinds of edible food around the world...My passion for food dragged me into this Food Blogsphere...All the recipes are tried, tested and approved to be safe to consume.

Updated: 2017-12-15T11:54:39.402+00:00


Tandoori Chicken and an award


Yaaaawwwwnnnnnnn! I'm still twice, eating 5 meals and sleeping for more than 8hrs a day...everything is perfectly normal, but somehow I lost interest in food blogging and hence didn't post any recipes for the past couple of months...This Tandoori chicken recipe, one of my friend Vani told me when we visited their home last month...I made it 5 times at home and suprisingly I got it right for the first time itself......yaaaaayyyyyy! This recipe doesn't require any oil and that's the reason why I liked it so much...I've been making it on every sunday for the past 4 weeks :D Didn't get bored yet...

Here goes the recipe,


Chicken legs - 8
Yogurt - 1 tbsp
Salt - 1tsp (adjust)
Red Chillie powder - 1tsp (adjust)
Garam Masala powder - 2tsp (adjust)
Ginger-garlic paste - 2tsp


1. Clean the chicken legs and using a fork make slits across.

2. Mix all the above ingedients and marinade for atleast 4 hrs (Overnight would be fantastic)

3. Preheat the Oven to 220C

4. Take a baking tray, place an aluminium foil and neatly arrange all the legs side by side.

5. Place the tray in the oven and bake for 45min. In between turn the legs once.

6. Check if the chicken is properly cooked. If not bake till done. Don't let it burn.

7. Serve as a starter with salad or as a sidedish. We normally eat with rasam or sambar and rice :)

And now coming to the award, I've been given "Yummy Blog Award" by one of our dear friend of Andhra Flavors....I do not know if I really deserve this, being a lazy and irregular food's so kind of her to think of me....Many many thanks for passing this award to me dear :) Sorry I've acknowledged this very late...

I'm now passing this award to Amu, Priya, Usha and Shruthi

Coco Chicken :)



Couldn't come up with a better name than this :D..Coco chicken is a type of chicken curry made with Coconut and coriander paste...creamy,yummy easy to make chicken goes the recipe,


For marinade,
Chicken - 500gm (Clean and cut into pieces)
Ginger garlic paste - 2 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1 large pinch
Garam masala powder - 1 tsp
Salt - as required

For Coco paste,
Freshly grated coconut - 1/2 cup
Coriander - 1 bunch (clean and chop finely)
Cashews - 1 tbsp
Khuskhus seeds - 1.5 tsp
Milk - 1 small cup
Onion - 1 (sliced)
Green chillies - 6-7 (chopped)
Oil - 2-3 tsp

For the curry,
Onion - 2 (sliced)
Salt - as required
Garam masala powder - as required
Oil - 1 tbsp
Coriander - for garnish


1. Marinade the chicken pieces with all the ingredients listed under marinade for 30min.
2. Meanwhile prepare the paste with all the ingredients listed under coco paste as follows.
3. Soak cashews and khuskhus seeds in warm milk for 5min
4. Heat 2-3 tsp oil in a kadai. Add the onions and green chillies.
5. Saute until the onions turn transperent. Remove from heat and let it cool.
6. Take this sauted mixture, soaked cashews and khuskhus along with the milk, grated coconut and chopped coriander intlo a blender and grind into a smooth paste. Set this paste aside.
7. Now for the final curry preparation heat 1 tbsp of oil in a thick bottomed kadai.
8. Add the sliced onions and saute till transperent.
9. Add the marinated chicken, coco paste and mix well.
10. Adjust salt and garam masala powder if required.
11. Cover and cook on medium flame for 15-20min mixing occassionally.
12. Finally garnish with chopped coriander.

Serve hot with roti or rice.


Tofu in Tomato Onion Gravy



This recipe is a close replica to our yummy paneer butter masala.

The recipe is quite simple and easy. Doesn’t take more than 30 min from scratch.

Preparation time: 5min
Cooling time: 5min
Cooking time: 10+10min

This recipe serves 4 people.


1.Cashew nuts – 10
2.Water – 100ml (lukewarm)
3.Oil – 30ml (2 small tbsp)
4.Onions – 2 (medium sized) – Chopped
5.Green Chillies – 6 (adjust to taste) – Chopped
6.Tomatoes – 500gm (cut into chunks)
7.Cinnamon stick – 1 inch piece (break into pieces)
8.Cloves – 5
9.Ginger garlic paste – 2 tsp
10.Salt – 1.5 tsp (adjust to taste)
11.Garam masala powder – 1 tsp
12.Paprika powder – ½ tsp
13.Semi-skimmed milk – 150ml
14.Tofu – 350gm (cubed)
15.Coriander – 1 tablespoon (chopped finely) – to garnish


1.Soak the cashew nuts in a 100ml of warm water.
2.Meanwhile heat a kadai and add 1 small tbsp of oil.
3.When the oil is heated up, add the chopped onions and green chillies.
4.Saute for 3-4 min until the onions turn transparent.
5.Now add the tomato chunks and cook for few min, until the tomatoes turn soft.
6.Turn off the heat and cool for 5min.
7.Take this mixture in a blender, add the soaked cashews along with the water and grind to a paste.
8.Clean the kadai and wipe off with a towel. Place it on the stove and add 1 small tbsp of oil.
9.When the oil is heated up, add cinnamon pieces, cloves, ginger garlic paste and roast until the raw smell leaves.
10.Now add the ground paste, salt, garam masala, paprika powder and milk, bring to boil.
11.Finally add the tofu cubes and cook for 2min and turn off the heat.
12.Garnish with chopped coriander

Serving Suggestion:
Serve hot with rotis/parathas/rice/Jeera rice.

Spicy Rosemetta Rice


I brought home some oregano for baking and was left with some more of it. So tried this simple recipe and it turned out very fragnant, yummy and appealing...I've used Rosemetta rice, but this can be made with normal sona masoori or basmati rice too...

Ingredients: (Serves 2)

Rosemetta Rice - 1 cup (wash and soak in 4 cups of water)
Oregano - 1 tsp
Cumin seeds - 1 tsp
Black peppercorns - 1/2 tsp
Green chillies - 2 (finely chopped)
Coriander - 2 tsp (chopped)
Salt - as required
Ghee - 2 tsp


1. Take the Rosemetta rice along with the soaked water in a deep bottomed vessel. Cover and bring to boil.
2. When the rice starts to boil, add some salt and cook on medium for 10-12min.
3. Drain the water and spread the boiled rice in a plate (grains should be seperate).
4. In a small kadai, heat the Ghee.
5. Add cumin seeds, peppercorns, green chillies and saute for abt 2min.
6. Add the oregano and chopped coriander, mix well. Cook for about 1min.
7. Turn off the heat and add this mixture to the cooked rice.
8. Mix well and serve with any curry or on its own.


Palak Paneer


This is one of my favourite items in the restaurant menu...I've tried it few times before, but could never make it to my satisfaction...few weeks back I tried this again, this time I've added some paprika and milk and the taste, texture, consistency was so good..I do not prefer to grind the palak to a paste, hence this looks a bit different from the one we get in hotels..Here goes the recipe,

Ingredients: (for 3 people)

1. Spinach - 3 cups (finely chopped)
2. Paneer cubes - 250gm
3. Onion - 1 (Sliced)
4. Tomatoes - 2 small (cut into chunks)
5. Green chillies - 6 (chopped)
6. Ginger garlic paste - 2tsp
7. Garam masala powder - 1 tsp
8. Salt - as per taste
9. Paprika powder - 1/2 tsp
10. Cashew nuts - 1 table spoon (soaked in warm water for 5min)
11. Oil - 2 tbsp
12. Ghee - 2 tsp
13. Milk - 150ml
14. Cinnamon stick - 1 inch long (break into pieces)
15. Cloves - 4


1. Take a wide bottomed kadai and heat 1 tbsp of oil.
2. Add the cinnamon pieces, cloves and fry for 30 sec.
3. Now add the onions, green chillies and saute until the onions are transperent.
4. Add the ginger garlic paste and fry until the raw smell leaves.
5. Add the chopped tomatoes and cook until the tomatoes turn soft.
6. Turn off the heat and let this mixture cool.
7. Take this mixture in a blender. Add the soaked cashew nuts and grind to a smooth paste. Set this paste aside.

8. Now in a kadai (you can use the same original one) heat the remaining 1 tbsp of oil.
9. Add the chopped spinach and fry until the raw smell leaves (takes about 5min)
10. Now add the grinded paste to this roasted spinach.
11. Add salt, garam masala powder, paprika powder, milk and cook on medium for 5min. Add water if required.
12. Take 2 tsps of ghee in small kadai and heat it.
13. Fry the paneer cubes until golden brown.
14. Tranfer the paneer cubes into the gravy, mix well.
15. Cook on low for 2 more min and turn off the heat.

Serve hot with rotis/parathas.


Biscuit Brittle!!!


How does the title sound? Last time, during my visit to Hyderabad, attamma made this extremely easy to make, tasty dessert and me being a person with a sweet tooth, immediately fell in love with these cute biscuit brittles...I also found these on Nags Blog, attamma avoided cocoa powder, but I added this and followed Nags' recipe coz I loved to have chacolate color for my preparation.

Recipe is extremely easy, even kids can prepare this :D

Ingredients: (for 2 Bsicuit Brittles)
1. Marie Biscuits (I used rich tea biscuits) - 8
2. Milk - 1/2 cup
3. Coffee powder - 1 tsp
4. Unsalted butter - 1 tbsp
5. Powdered sugar - 1 tbsp (you can add more for extra sweetness)
6. Cocoa powder - 1tsp


1. Warm up the milk in Microwave and mix the coffee powder.
2. Now dip each Biscuit in this milk and stack 4 of them one above the other in a plate.
3. Make 2 such stacks.
4. In a bowl take the butter and warm up for about 30sec in the microwave.
5. Mix powdered sugar, cocoa powder with the butter and make a thick liquid like paste.
6. Pour this liquid over the 2 biscuit stacks and see that this paste covers all the stack uniformly.
7. Place the plate in the freezer for 1hr.
8. Break into 2 or more pieces and enjoy.

Store them in the normal refrigerator to consume later. Do not freeze them for more than an hr, orelse you'll have to test your teeth later :)


Baby Corn - Aloo Mughlai Curry



I've made this dish following a Khaana Khazaana kind of program - Aha Emi Ruchi in Mana Telugu TV channel. Tasted so good with rotis, so can't wait anymore to post this here. Thanks to Vijaya Rao (the lady who shares these recipes)...Here goes the recipe (I've used baby corn instead of paneer)

1. Potatoes - 2 (Peel cut into cubes)
2. Baby Corn - 400gm (I used canned babycorn)
3. Onion - 1 large (chopped)
4. Tomatoes - 2 (cut into chunks)
5. Green/Red long chillies - 4 (sliced length-wise)
6. Milk - One cup
7. Garam masala - 1 tsp
8. Salt - to taste
9. Cumin seeds - 1/2 tsp
10. Cinnamon stick - 1 inch (break into tiny pieces)
11. Black Peppercorn - 10 (optional)
12. Oil - 2 tbsp


1. Take water in pan, add the potato cubes and boil for about 5min. Drain and set aside.
2. Heat the oil in a wide bottomed kadai. Fry these boiled potato cubes for 5-6min until they turn to light brown in color. Remove the potato cubes and set aside.
3. In the same oil add the baby corn and fry for about 2-3min (you can skip this step). Remove from oil and set aside.
4. Now add the cumin seeds, cinnamon pieces, peppercorn. After 30sec add the onion and chilli pieces.
5. Saute until the onions turn transperent.
6. Now add the tomatoes, salt, garam masala powder and milk.
7. Cover and cook for 5min, till the tomatoes turn soft.
8. Remove the lid and add fried potatoes, baby corn and mix well.
9. Cook for another 2min and turn off the heat
10. Serve hot with Rotis/chapathis


Chinese Egg Fried Rice


I haven't been updating this blog since a while...lots n lots of other avagations are keeping me busy all these days..anyways I made few tasty dishes over the previous couple of months, took photographs and saved them in my lappy...I'll try to post them one by one over the next few days..this chinese egg fried rice turned out so good that hubby dear carried all the rice I made, to his work place to share with his colleagues...Recipe is simple..

Rice - 4 cups (pre-cooked and refregirated for 2 hrs - cold rice doesn't stick and hence is good for fried rice items)
Eggs - 4
Grated Carrot - 2 table spoons
Boiled Peas - 1/2 Cup (Frozen will do - soak them in warm water for 10min)
Onion - 1 (sliced length-wise)
Salt - to taste
Pepper powder - to taste
Soy Sauce - 1 table spoon
Oil - 1 tbsp


1. Heat a wok and add a teaspoon of oil.
2. Break the eggs into the wok, stir well. Fry for about 2min and set this scramble aside.
3. Heat the remaining oil in the same wok, add the sliced onions and saute for about 3-4min.
4. Now add the grated carrot and peas. Fry until the raw smell leaves.
5. Add the Soy sauce and mix well.
6. Now add the cold rice and egg scramble and mix thoroughly.
7. Finally season with salt and pepper. Serve warm.

My other version of Egg fried rice is here

Sorakaya Garelu - Bottle gourd cutlets


I learnt this recipe from my dear friend Swathi...This's so easy to make and tastes so good...I made it for breakfast took only 30min to prepare this from scratch..Here goes the recipe...


Sorakaya/Lauki/Bottle gourd - 1 cup (grated)
Rice flour - 1 cup
Onion - 1 small (finely chopped)
Green chillies - 3 (finely chopped)
Grated ginger - 1 tsp
Chana dal - 1 tbsp (soak in hot boiling water for 5min)
Salt - to taste
Oil - 2 cups (to deep fry)


1. Heat the oil in a deep bottomed frying pan.
2. While the oil gets heated up, prepare the mix.
3. Take a mixing bowl, add rice flour, grated lauki, onion,green chillies, ginger, chana dal and salt.
4. Mix well to make a thick dough. DO NOT add water. Lauki itself has lots of water in it.
5. Make 10 lemon sized balls with the dough.
6. Reduce the flame to medium, wet your palms with oil and press the dough to the shape of a small pattie.
7. Carefully slide the patties into the pan.
8. Fry all the patties in batches on medium until the color turns golden brown.
9. Drain the excess oil with a tissue paper.
10. Serve hot with any chutney, they taste good on their own too.

I guess we can add grated carrot too for extra nutrition.


Chicken Curry



There are too many versions of chicken curry on the net. S and me cook this curry in our own versions. S uses the readymade garam masala powder and he also uses yogurt to marinate. I make my own masala with whatever ingredients I find in my Non-veg Masala cabinet. Today I wanted to make the masala with dhania seeds, poppy seeds, ginger,garlic and coriander leaves. I normally prefer fresh ground masala over the readymade one expecially when it comes to cooking non-veg and that too on a relaxing sunday...recipe follows,


Chicken - 1kg (wash and cut into medium sized pieces)
Onions - 2 (grind into a smooth paste)
Salt - to taste
Red Chilli powder - 2 tsp (adjust)
Turmeric powder - 1 generous pinch
Oil - 2tbsp

For masala paste,

Poppy seeds - 2 tbsp (soak in warm water for 10min)
Dhania seeds - 1 tbsp (dry roasted)
Ginger - 1 piece
Garlic - 5-6 pods
Coriander leaves - 10 stems (chopped)

For garnishing,

Green chillies - 5 (cut lengthwise)
Curry leaves - 10
Chopped coriander - 1 tbsp
Chopped garlic - 1 tbsp


1. Make a smooth paste with Dhania seeds, poppy seeds, ginger garlic pieces and coriander leaves by adding little water.
2. Take a large mixing bowl. Add the chicken pieces, Onion paste, masala paste, turmeric powder and salt, mix well and marinate it for 30min.
3. After 30min boil the chicken mix on high until all the water evaporates. Chicken should be soft n almost cooked.
4. Take oil in a frying pan, add the cooked chicken mix, red chilli powder and fry for about 15min. Switch off the heat when the color starts changing to brown.
5.For garnishing heat oil in a small pan, fry the green chillies, curry leaves and garlic pieces until the curry leaves turn crisp.
6. Take the cooked chicken curry into a serving dish and garnish with the roasted green chilli mix and fresh coriander leaves.

Serve hot with rice or rotis.

Mushroom Pulao



I haven't been posting any of my recipes for the past 3 months...Well, I was busy during November...went to India for a holiday in December..I've come back to the UK in January but wasn't interested to try anything new in my kitchen....yesterday after so many weeks I tried to make pulao....Suprisingly it turned out so easy and tasty I couldn't resist myself from posting this...Among the veggies my most favourite ingredients for rice items are mushrooms, capsicum and green peas....I had few mushrooms in my pantry and hence I made mushroom pulao for our lunch..Here goes the recipe...


Basmati Rice - 3 cups (Wash and soak)
Mushrooms - 250gm (Cut into halves and boil in hot water with salt n turmeric for 10min. Set aside)
Red Onions - 2 (sliced lengthwise)
Green chillies - 4 (cut into pieces)
Coconut milk - 150ml
Egg - 1 (Optional)
Salt - to taste
Ginger garlic paste - 2tsp
Garam Masala powder - 2tsp
Oil - 1 tbsp


1. Drain the rice and add 6 cups of water and cook till 3/4th done in the cooker/rice cooker.
2. In a large frying pan heat the oil. Saute the onions and green chillies till onions turn soft.
3. Add ginger garlic paste and fry for about 3min.
4. Add salt and garam masala powder and mix well.
5. Add the boiled and drained mushrooms and cook for 3-4min.
6. Now break the egg(if you are using) into the pan and stir well till the egg gets cooked.
7. Now add the coconut milk and bring to boil.
8. Once the mixture is cooked well, add the 3/4th cooked rice to the pan and mix well.
9. Close the pan and cook on medium for 10min or till the rice is done.

Serve hot .Coconut milk adds a nice flavour to the rice. Tastes well with korma/gravy curries or just raitha.

Semya Payasam - My favourite Dessert


My all time favourite Sweet is Gulab Jamoon...not the one made out of flour, instant mix etc etc...Ammamma makes Gulab Jamoon in a different style..She first makes Pala kova (peda)'s a very loooooong process...Boiling the milk in a large pot, then adding sugar to that...and then stirring it continously for about 2hrs on medium flame until it thickens...and that's her Kova...which tastes heavenly...and then using this kova she makes the Gulab totally takes about half a day to prepare Gulab Jamoon from Scratch...So I never even tried to make this by myself...

Next to Gulab Jamoon, I love Kheer...Payasam with Sago seeds, Vermicelli or using both...simply love it...not just becoz of the taste, its so so easy for me to prepare a neivedyam during weekdays for festivals before leaving to work...I've tried Kheer with Jaggery, rice flour, moong dal, Chana dal from various recipe sources..all of them tasted good and loved all the versions...However when it comes to choosing the favourite version of Kheer I opt the basic recipe of Sago/Vermicelli Kheer....So here's my version..

Vermicelli/Semya - 1 cup (I do not know the exact way to measure this, but when broken and measured in a cup, 1 cup of raw vermicelli would serve 2 people)
Milk - 3 cups
Sugar (powdered) - 3/4th-1 cup (adjust to taste)
Ghee - 1 table spoon
Cardamom powder - 1 generous pinch
Cashews/Almonds/Raisins - 5 each (adjust acc to your preference n availability)
Saffron - one small pinch (optional)


1. Heat the Ghee in a pan and roast the cashews/almonds/raisins for about 2min. Remove and set aside.
2. In the same Ghee add the broken Vermicelli/Semya and roast until they start turning brown. Take care not to burn.
3. In a Milk Pan, heat the milk. When the milk starts to boil add the roasted vermicelli.
4. Cook for 4-5min or until the vermicelli is soft and well cooked. The mixture starts thickening.
5. Add the Cardamom powder and mix well.
6. Turn off the heat and add the powdered sugar. Mix well until the sugar dissolves.
7. Add saffron if you are using.
8. Garnish with roasted nuts and raisins.

Tastes great either hot or chilled...

This's my entry to WYF-Dessert event hosted by dear Hima of SnackORama.
Image courtesy - Google Search

Chowmein - express lunch


S doesn't like noodles how so ever they are cooked...So I never make noodles at home...But today I've been to Tesco and happened to see "Amoy - Noodles Straight into the Wok"...seemed to be interesting, so purchased a pack and returned home...The pack says "These precooked noodles can be directly added to your Stir-Fry vegetables and delicious chow mein would be ready in minutes...S was not there for lunch today, So I thought it's the best time for me to enjoy an express lunch with noodles...recipe is so simple...


Noodles - 1 cup (pre-cooked according to instructions or store bought cooked noodles)
Grated Carrot - 2 table spoons
Green peas - 1 fistfull (frozen) - Soak in hot water for 3-5min.
Onion - 1/2 thinly sliced
Grated ginger - 1 tsp
Crushed garlic - 1 tsp
Ground black pepper - 1/2 tsp
Soy sauce - 2-3 tsp
Oil - 3 tsp
Salt - to taste


1. Heat oil in a wok. Add the crushed ginger and garlic. Saute for 1min.
2. Add the onions and saute for 2-3min.
3. Now add the grated carrot and green peas (without the water). Cook for 2-3min until the raw smell disappears.
4. Now add salt and ground black pepper powder, soy sauce and stir well.
5. Finally add the cooked noodles and stir well. Cook for 3-4min and turn off the heat.
6.Serve hot.

I could not do much experimenting with the photographs as I was so tired today...I know this's not a perfect entry for an event based on photgraphy, but still I'ld like to send this as my entry to Bee n Jai's CLICK EVENT, this month's theme being Noodles...

Wholemeal Burfi


It seems like I can blog my recipes only over the weekend....weekdays I am being damn busy...tuesday 30th of Oct was my birthday and I had no time even to pamper myself with my favourite food item atleast..added to this I had to start off to work at 5.30AM that day...I've booked my holidays in December and 'm counting days...huhhh! Anyways coming to the recipe I was craving for some festive sweets for the past few days....I just made pulihora for Dasara and did no rituals...Even for Diwali I don't think I can perform the pooja bcoz it's on Friday and fridays are the most busiest for me now a days...So I made my Diwali sweet today itself...coconut burfi, besan burfi are the normal versions of Burfi I make..but this time I wanted to try something else...and there were few left over bread slices...recently I've come across the procedure to make bread crumbs on video jug....So I decided to make bread burfi..I just followed the traditional version of besan burfi made by my mom, just replaced besan with finely ground bread crumbs...The taste was delicious especially I loved the color....I used wholemeal bread and hence I've got a dark brown color to the burfi... So here's my Diwali treat to my blog buddies...Ingredients:Bread Slices (white/brown) - 6 - maked about 2 cups of fine crumbsSugar - 1 cupMilk - 1 cupWater - 1 cupGhee - 1 table spoonElachi powder (cardamom powder) - 1 large pinchAlmonds - 10Procedure:1. Place the bread slices on a baking tray and bake in a oven at 120C for 30min. Do not bake at higher temperatures orelse the bread slices will get burnt. After 30min the breadslices turn very crispy.2. Break these crispy slices into chunks and grind them to a fine powder. Set this powder aside.3. In a wide pan heat the Ghee and roast the almonds for a couple of minutes and set aside.4. In the same ghee add the finely ground bread crumbs and roast for 2-3 minutes. Take this roasted crumbs powder in a bowl.5. Now in the same pan add one cup of water and bring to boil.6. When the water starts boiling add the sugar and keep stirring.7. The sugar syrup starts thickening after a few minutes. At this stage quickly add the bread crumbs flour and keep stirring to avoid forming lumps.8. Add the milk and elachi powder to this and keep stirring for 3-5min.9. When the mixture starts thickening remove from heat.10. Grease a plate with ghee and pour this mixture into the plate. Level the top with a spatula.11. Let it cool for 2hrs. Cut into desired shapes and garnish with roasted almonds.Note: If the mixture doesn't get hard enough put it in a freezer for 30min to cut into desired shapes. This' my entry to (Jihva Special Edition: The Festive Series) JFS:Diwali hosted by dear Vee of Past Present and Me [...]

A successful remake and a MEME


Long long back I heard that Pulihora can be made out of a readymade mix in a jiffy....and recently I've come across the recipe for pulihora powder in Sirisha's blog (U need to scroll down till the end passing all the mouthwatering pictures to reach the pulihora recipe)...From that day I have been procastinating and finally tried it out on the day of Vijayadasami for Neivedyam and it was a huge was almost like the Pulihora we get in temples as prasadam (in a very lil quantity)....There are some occassions during which I used to visit the temple only for the delicious prasadam..Now that I understood how to make it at home, I can now concentrate on my prayers to the God at the temples....Thanks for sharing this wonderful idea Sirisha....And then the fantastic four MEME....I was tagged by this wonderful girl Sirisha, initially I knew that she was into scientific research in ISRO, lately realised that she is a fantastic kicthen scientist too through her blog "Ambrosia Flavours". I love this idea of tagging the co-bloggers to share their tidbits, I have no idea who has initiated this concept, but I appreciate them for coming up with such a nice concept..and here goes my MEME,4 Places I have lived1. Swansea (United Kingdom) - after marriage2. Salt Lake City, Utah (USA) - During my Masters3. Vijayawada, Andhra Pradesh (India) - During my Engineering4. Nellore, Andhra Pradesh (India) - I was brought up here.4 Jobs I have had1. Product Engineer - This's my present job...At our company, we design and make light engines for architectural lighting, medical equipment (UVA,NIR exposers to infants) using semiconductor based's all about electrons, diodes and light...:D2. NPI (New Product Introduction) Engineer @ LG Electronics, UK - This was my first job in UK. It's a huge LCD monitor and TV manufacturing unit where my job was to deal with the introduction of a new model into the huge scale manufacturing...3. Design Engineer - Moschip Semiconductors, India...Verification and validation of Digital and Analog VLSI circuit designs using Cadence...4. Research Assistant - University of Utah, USA..This was my very first job....I worked with a Cosmic Ray detection group known as HiRes in the dept of Physics...The most interesting part of this job was our onsite visits in the Utah desert. We (our team) had to spend a whole night in the desert to detect the cosmic rays (they are most powerful only during nights) for ou data analysis...very much exciting experience....4 Favorite places I have holidayed1. Switzerland, Europe (2007) - A must see to everyone...Heaven on Earth2. London, United Kingdom (2006) - loved the mixed culture here and the historic places all around.3. Los Angeles and Las Vegas, USA (2003) - Out of all the places I visited in USA, I loved these most.4. Karatampadu, Nellore Dt, India - Ammamma's place where I spent all my summer holidays during my childhood....No matter how many places I visited outside India, ammamma's place is the best.4 Favorite foods1. Omelet2. Pineapple pastry3. Mom's Chilli Chicken4. Ammamma's gulab JamoonCan I add few(????) more :D4 Favorite places I would rather be1. Nellore - close to my parents.2. Zurich - Switzerland, I fell in love head over heels with this City...Very advanced technically and beautiful too.3. Dallas, TX, USA - loved the desi junta and India like weather here.4. Swansea,UK - the place where we live now...can be called as UK's Goa....our house is by the sea-coast and I love the view of the waterfront from our living room, pleasure being here away from the busy busy cities...4 Bloggers I like to tag1. Spandana of Cinnamon Trail2. Shanthi of My recipe world3. Seena of Simple and Delicio[...]

Omelette Pulusu - Curried Omelette


Eggs in any form other than Raw are acceptable by us...When I have got no veggies to cook, eggs would be my first choice where as my hubby opts for Rasam, Pappu Charu, Majjiga pulusu like dishes...I lived in banglore for a couple of months in 2004. Deepthi, my roomate introduced me to this new way of cooking eggs...They call it Omelette Pulusu, Omlettes soaked in cooked tamarind sauce...I sometimes make it like a pulusu with tamarind juice and water and sometimes just like a normal curry with tomatoes and onions.

My hubby makes pulusu with boiled eggs and half boiled eggs, while I always make it with Omelettes.


For Omlettes,
Eggs - 4
Onion - 1 (finely chopped)
Green chillies - 3 (finely chopped)
Salt - 1/4th tsp (adjust)
Oil - 2 tsp

For the curry,
Onions - 2 (finely sliced)
Tomatoes - 2 (cut into chunks)
Tamarind - lemon sized ball (soak in water and extract the juice)
Salt - to taste
Red chilli powder - 1 tsp (adjust)
Oil - 1 Tbspn
Cumin seeds, Mustard seeds - 1 tsp each
Curry leaves - 10
Red Chillies - 2


1. Break the eggs into a bowl and beat thoroughly. Add the onions, green chillies, salt and Mix well.
2. Heat oil in an Omelette pan and make an Omlette with this mixture. Cook well and turn off the heat.
3. Cut the Omlette into wedges and keep them aside.

4. Now in a wide bottomed pan heat the oil.
5. Add the cumin seeds, mustard seeds, curry leaves and red chillies.
6. When the seeds start spluttering, add the onions and saute until they turn soft.
7. Add the tomato chunks, salt and Red chillie powder and cook for 3-4min.
8. When the tomatoes start turning soft, add the tamarind juice and 2 cups of water.
9. Close the pan and cook on medium for 8-10min.
10. Add the omelette wedges and turn off the heat.
11. Let the pieces soak well for 30min before serving.
12. Serve with Rice.
I have recently come across a similar recipe somewhere in the blog sphere, but don't remeber the name of the blog..Her post was an inspiration to me to cook this dish...I've been planning to make this since long, but when I've seen her post I immediately made my version...Thanks to her...

Cooked veggies in Yogurt - My diet meal


After I made my Peas and Corn Frittata, I had some peas and corn kernels left after breakfast. Since we had a heavy breakfast that morning with bread and Frittata, I decided to have something light for my lunch..Flavoured yogurts were always my favourite quick fix snacks...Now a days I started relishing the taste of yogurt with cooked veggies/beans too...chickpeas, rajma and onions sauted in lil olive oil and then mixed with yogurt n salt/pepper is one of my favourite diet meal...Carbs from yogurt, proteins frm rajma, healthy fat frm olive oil everything in a single bowl...This time I tried with peas and corn and it tasted equally delicious...


Fat free yogurt - 1 cup
Boiled peas - 1/4th cup
Corn kernels - 1/4th cup
Onion - half (chopped finely)
Green chilli - 1 (chopped finely)
Salt - to taste
Lemon juice - 1 tsp
Chopped coriander - 1 large tsp
Olive oil - 2 small tsp


1. Heat oil in pan. Add the onion and green chilli peices. Saute for 2min.
2. Add the boiled peas and corn. Cook for a couple of min.
3. Add the salt, chopped coriander and mix well. Turn off the heat.
4. Add this cooked mixture to the yogurt and mix well.
5. Serve with lemon juice on top if you like.

This can be served on its own and also goes well with rotis. This's my entry to WYF - What's Your Favourite - Diet Food, an event organised by dear Hima of SnackORama

Peas and Corn Frittata - Indianized


I did not even get a chance to log on into blogger for a while last week...busy was not the word for me...haven't been in touch with anyone at home, a lil bit disturbed with my work at the moment..Have been carrying out just ONE process all the time in the lab...enviromental cycling....cycling the product between extreme temperatures and analysing the behavior of the circuit....Yeekkkk....totally technical...I was warned in the first week of October itself that this month is gonna be one of the toughest months with so many new product launches lined up...But that doesn't seem to be restricting my participation in my fav food blog events...:D, 've been cooking many dishes, taking pictures but I didn't find time to blog the on this sunday I would like to blog few of my recipes which I tried in the last couple of weeks...

First one is this Pean and Corn Frittata - for WBB 16. I found the recipe here, but Indianized the recipe to suit our tastes.


Eggs - 4
Peas - 1/4 cup (boiled)
Corn Kernels - 1/4 cup
Onion - 1 (finely chopped)
Green chillies - 3 (finely chopped)
Crushed Garlic - 1/2 tsp
Crushed Ginger - 1/2 tsp
Coriander - 2 strings (chopped)
Cumin and Coriander powder - 1 tsp
Salt - to taste
Oil - 2 Big Tsps


1. Heat one Tsp of oil in a pan. Add onions, green chillies, crushed ginger and garlic. Roast until the raw smell leaves.
2. Add the boiled peas and corn and cook for 2-3min. Turn of the heat and take this mixture into a bowl.
3. Take another bowl break the eggs and beat thoroughly. Add salt and Garam masala powder, Mix well.
4. Fold in the cooked vegetables into the egg mixture and mix. Do not overmix.
5. In the same pan heat the remaining one Tsp of oil. Pour the Egg-Vegetable mix and spread the chopped coriander on top.
6. Cover the pan and cook on low flame for 6-8 min.
7. Carefully turn to the other side and cook for 3min. Turn off the heat.
8. Cut into wedges and serve hot with ketchup and your favourite bread.
This is my entry to WBB 16, an event hosted by dear Kanchana this October which is created by Nandita of Saffron Trail.

Bell Pepper Kurma in Milk


Kurma in Milk....Errrrrr! Does this sound weird? Well, it's not weird in taste....Last week I was making drumstick curry with milk (mulakkayya palu koora). Drumsticks, Bottle gourds, Cucumbers taste good when cooked with milk..So I thought why not try other veggies....I'm in love with Bell Peppers now and hence I wanted to cook them this way...I make bell pepper/potato kurma with sour yogurt to go with Rotis and Parathas...For this recipe I used milk instead of yogurt.....It tasted so yumm...My milk mania had no leaps n bounds since then...I cooked mushrooms and eggs in milk and that turned out yummier...'ll post that recipe soon..

For the Bell Pepper Kurma here's the recipe,

Bell peppers - 3 (wash n cut into chunks)
Potato - 1 (wash, peel and cut into cubes)
Onion - 1 (chopped)
Green chillies - 5 (chopped) - adjust to taste
Ginger garlic paste - 2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Salt - to taste
Turmeric - 1 pinch
Milk - 2 cups
Oil - 1 tbsp
Coriander - to garnish


1. Take water in a pan and add cubed potatoes. Add salt and a pinch of turmeric and bring to boil. Do not over boil. 5min on high would be sufficient. Drain the water and set the potato cubes aside.
2. Heat oil in a wide bottomed pan. Add the chopped onions, green chillies, ginger garlic paste and roast until the raw smells goes off.
3. Now add the bell pepper/capsicum chunks, sprinkle some water and cover the pan. Cook on medium for 5min. Capsicum starts turning soft.
4. Remove the lid, add salt, coriander powder, cumin powder. Mix well.
5. Add the boiled potato cubes, milk and cover the pan.
6. Cook on medium for 10min and turn off the heat when the gravy starts thickening.
7. Garnish with coriander and serve with Rotis.


Microwave Puffed Rice Chat


This is similar to the Puffed Rice Upma (Maramaraalu Upma), just the Maramaraalu in this chat will be crispy where as in Upma they are made soft by soaking in water...I make this very often as an evening snack after I return from work..Can be made in a jiffy...


Puffed Rice - 3 cups
Onion - 1/2 chopped finely
Green chillie - 1 chopped finely
Chana Dal - 1 tsp
Peanuts - 3 tsps
Mustard seeds - 1/2 tsp (optional)
Cumin seeds - 1/2 tsp (optional)
Curry leaves - 5
Oil - 2 tsps
Salt - to taste


1. Take a microwave safe bowl. Add the oil and heat for 1 min on high.
2. Now add cumin, mustard seeds, chana dal, peanuts, curry leaves and microwave on MEDIUM for 2-3min.
3. Add the onions and Green chillies, Microwave on high for 2-3min. Onions start turning soft at this stage.
4. Add salt and puffed rice, Mix well and Serve.

You can spray lemon juice on top if you like
Note: Timings in the Microwave vary with its power specs.

This is my entry to Microwave Easy Cooking - Snacks Event hosted by Srivalli of Cooking4allseasons.

Ridge gourd-Chana dal Curry : Beerakaya-senagapappu masala


We do not use Chana dal often in our curries when compared to toor dal and moong dal, except for the tempering/popu/tadka.....This Chana dal curry tastes so delicious and yummy...I learnt this from my mom...I do not know if this can be cooked with any other vegetable other than Ridge gourd...Other than the normal Ridge gourd chutney, Ridge gourd Dal with Toor Dal or Moong Dal and curry with mik, this is one more variety of Ridge gourd based curries...Ginger garlic paste and cumin powder adds a spicy masala flavour to this curry..

Ridge gourd/Turai/Beerakaya - 1 medium sized (wash, and cut into 1 inch cubes)
Chana Dal - 1 cup (washed)
Onion - 1 (chopped)
Green chillies - 4-5 (chopped) - adjust to taste
Ginger garlic paste - 1 tsp
Cumin powder - 1 tsp
Salt - to taste
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Red chillies - 1 (broken)
Curry leaves - 6-8


1. Take Chana Dal in a pressure cooker, add 2 cups of water and cook for 3 whistles. Dal should be seperate and not to be mashed. Drain the water and set aside.
2. Heat oil in a wide bottomed pan, add the mustard seeds, red chillies and curry leaves.
3. When the seeds start spluttering add the onions, green chillies and ginger garlic paste.
4. Saute until the onions turn soft and transperent.
5. Now add the ridge gourd pieces, salt and cumin powder and 1/2 cup of water. Mix well.
6. Close the pan and allow to cook on medium flame for about 10min. The Ridge gourd pieces turn soft at this stage.
7. Stir in the Chana dal now, cover and cook for 5 min. Remove from heat.

Serve with Rice or Rotis.

Kesari Pulao with Paneer and Peas - Over Garnished


Don't you think this dish is a lil bit over decorated for the event...we both did..whatever I cook, I am thinking of an event and trying to get the best pic of the dish, hence this decorations...I think my decorations over powered the saffron in the dish..:(Saffron/Kesari - All I knew abt this ingredient was only from movies...whenever a girl (here a Heroine) gets pregnant, her parents send this to her and the hubbie(here the Hero) dear dumps all the box of Kesari into the milk in one single day (that saffron box was supposed to last for more and makes the Heroine drink the milk..end of the story..So when Sunita announced this month's spice event with saffron, I thought I shld do a lil research on this ingredient (because I did not know that this saffron can be used in so many recipes other than milk and puddings)...More about this ingredient is in Sunita's post...I was craving for some paneer based dish for the past few days...So I finally decided to make Saffron Pulao with Paneer and Peas (I used peas just to make the dish colorful, not being health-concious :p)...Recipe is here. I replaced coconut with paneer pieces and avoided Sugar...S doesn't like sweet flavour in rice items..So I added some onions, green chillies and ginger garlic be concise I modified the whole recipe..:D according to our tastes....Here goes the recipe,Ingredients:Rice - 2 cups (Raw)Paneer - 100gm (home made or store bought) - Cut into 1 inch pieces.Peas - 1 table spoon (boiled)Onion - 1 slicedGreen Chillies - 3 choppedGinger garlic paste - 1 tspGhee - 3 tbspAlmonds - 6 slicedRaisins - 10Salt - 2 tspMilk - 1 cupSaffron - 1 tspMethod:1. Wash the rice, add 4 cups of water, salt and a tsp of ghee. Cook till 3/4th done. Remove and set aside.2. Warm up the milk and soak the saffron strands for about 5min. Mix well. 3. Mix half of this milk with the cooked rice.4. Heat Ghee in a pan, fry the paneer pieces and remove.5. Soak these paneer pieces in the remaining saffron milk so that they become soft.6. In the same pan with the Ghee, roast the almonds and raisins. Remove and keep aside.7. Again in the same pan add the onions, green chillies and Ginger garlic paste. Saute for about 5min till the onions turn transperent.8. Add the boiled peas, cooked rice and cover.9. Cook for 10min on low flame till the rice is completely done.10. Finally add the paneer pieces with the soaked saffron milk and garnish with almonds and raisins.So this is my entry to Think Spice-Think Saffron Event of this month, hosted by Sunita.[...]

Clickooo Clickoooo - A Colorful Egg Platter



I've been waiting for a bright day to click the pics for the event Click hosted by dear Bee n Jai of Jugalbandi...I wanted to take the pic in natural light...But unfortunately I haven't seen Sun for the past few days...Weather is so damn dark during the time I stay at home...And my colorful peppers were restlessly waiting to team up with the eggs and be a part in the picture...the weather forecast for the weekend is also not bright enough, So I decided to take the pics today...

I haven't had any particular concept in my mind, all I planned was to make the pic as colorful as I can...So this is what I came up with...

Revival - Pongal Celebrations - For RCI


When Viji of Vcuisine announced this month's RCI event is related to Tamilnadu Festival Foods, the first thought that came into my mind is Pongal. The reason being, this is my most favourite festival which I celebrate with all my family members. "May the pot of prosperity boil over May the Pongal that we cook, the fragrance of turmeric the taste of sugarcane, ginger and honey Bring the joy of Pongal into our homes May the blessings of the Sun God flood our lives " Poem source : Malini Bisen Pongal is a Harvest Festival, mostly celebrated in south India. Pongal in Tamil means "boiling over." Traditionally celebrated at harvest time, it is a celebration of the prosperity associated with the harvest. Pongal is celebrated by the Indian state of Tamil Nadu as well as Tamils worldwide, including those in Sri Lanka, Malaysia, and Singapore. The festival has been in practice for some 5,000 years. While Pongal is predominantly a Tamil festival, it is also celebrated in several other provinces with different names. In Andhra Pradesh, Kerala, and Karnataka, the harvest festival Sankranthi is celebrated. In northern India, Pongal is called Makara Sankranthi. In Maharashtra and Gujarat, it is celebrated on the date of the annual kite flying day, Uttarayan. It also coincides with the bonfire and harvest festival in Punjab and Haryana, known as Lohri. People of all relegion celebrate pongal festival in India. Source: Wikipedia You can find a lot of information about this festival here. But I'ld also like to explain it in my own words too. No matter how busy we are, all my family members (mom's side) meet at our native place in Nellore district in Andhra on 14th of January. And on 15th of January we meet our paternal relatives and family members at our Dad's native place in Kurnool District in Andhra. My mom n dad often argues about where to spend these 4 days. So finally we ended up staying at both the places. The pictures below were taken during our family get togethers on the occasion of Pongal. The old one (you can easily guess where I am, I was the only girl child then) was in 1987 at my mom's native and the recent ones were taken in 2007 January at my parents’ native places. Until I stepped out of India, I did not miss even one year to attend this festival. Both my mom and dad hail from an agriculture based families and hence we all celebrate this festival in the most traditional way. It's a festival related to Sun God…Celebrated for 4 days…From the 15 th of Dec to the 15th of January we call it as Dhanurmasam and we decorate our entrances with beautiful Rangolis/kolam/Rangavalli….I don't say am an expert in Rangolis, but I can design and I love putting down Rangolis….We also place Gobbemmalu (cow-dung balls with flowers) on the Rangoli and sing various songs. It was fun comparing and competing for the biggest Rangoli in the village during the festive season…My mama and ammamma love me a lot for putting down these Rangolis staying awake till late night or waking up early in the morning to put these. The first day is known as Bhogi…..At about 5AM-6AM ammamma wakes us up and we all gather infront of our main entrance and put the Bhogi manta ….Fire with dried palm leaves…Today Indra (Bhogan or Bhogi) is worshiped for providing rain for harvest….Payasam/Kheer is offered to God….today we eat non-veg so our staple breakfast for this day would be Dosa with Chicken curry. In the evening if there [...]

Aloo Mutter in Coconut gravy


I came home craving for some Paneer based curry after seeing Cinnamon's Paneer Butter Masala....But then my hubby asked me for Aloo Korma.....So I postponed the paneer concept and decided to make Aloo Mutter....This curry is normally made with yogurt, I tried it with coconut and khus-khus gravy..turned out so yummyyyyy and delicious..Hubby dear ended up licking his fingers...:D...

Here's the recipe,

Potatoes/Aloo - 3 (washed, peeled and cut into cubes)
Green peas - 1 cup (boiled) - I used frozen peas
Onion - 1 (chopped)
Khus-Khus - 1 tbsp (soaked in hot water for 10min)
Desicated coconut - 2 tbsp
Coriander (dhania) powder - 1tsp
Cumin powder - 1tsp
Salt - as per taste
Red chilli powder - 1 tsp
Ginger garlic paste - 2 tsp
Coriander - 1tbsp (chopped)
Oil - 2 tbsp


1. Take water in a saucepan and put the potato cubes in it. Boil for about 10min. Drain the water and keep the potatoes aside.
2. Heat 1 tbsp oil in a kadai. Add the chopped onions and saute until the onions become transperent.
3. Now add the soaked khus-khus seeds and grated coconut. Saute for 2min.
4. Turn off heat and let it cool. Take this mixture in a blender and grind to a smooth paste adding water.
5. Heat the remaining 1 tbsp oil in the same kadai and add the ginger garlic paste. Roast for 2min.
6. Add the ground onion/coconut/khus-khus paste to the kadai and fry for 3-4min.
7. When the paste starts turning brown add the salt, red chilli powder, cumin powder and coriander(dhania) powder. Mix well.
8. Add 200ml of water and let the gravy come to boil.
9. Add the boiled potato cubes and green peas and stir well.
10. Cook for 2 min and turn off the heat.
11. Garnish with coriander and serve hot with Rotis.