Thursday, July 12, 2018

Oven Roasted braised Curried Chicken

Oven roasted curried chicken is a dish which I made last week for dinner. First I thought of making my simple chicken curry, but then I dumped all the powders and sauces in the cooker, cooked till done and then baked, which turned out to be a hit in my house. This is a simple dish which can be prepared within less time. The process of cooking, baking and broiling look hectic, but once you start cooking, it will be in a flow.

Assemble all the ingredients in the pressure cooker and then bake them to perfection. A perfect curried dish which can be had along with rotis/ chapatis/ pulav. This will be a hit among the guests in any party. Adjust the spice level accordingly and kids will also love to eat this.

Slow braising of this dish yields to a soft, moist, tender chicken pieces to enjoy. First, the chicken pieces are cooked on high heat and then slowly oven roasted for some time till tender.
I like to have this with plenty of brown basmati rice to soak up the flavorful sauce.


  1. Chicken- 2 lbs
  2. Onions- 2 nos
  3. Tomatoes- 2 nos
  4. Ginger and garlic Pase- 1 tbsp
  5. Red Chilli Powder- 1 Tsp
  6. Coriander Powder- 1 Tsp
  7. Cumin Powder- 1/2 tsp
  8. Turmeric Powder- 1/2 Tsp
  9. Tomato Sauce- 2 tbsp
  10. Soy Sauce- 1 tbsp
  11. Red Chilli Sauce- 1 tbsp
  12. Salt- as required
  13. Oil- 1 tbsp


  1. Heat oil in a cooker, add the chopped onions and saute till translucent. Add the ginger- garlic paste, fry for a minute, add the chopped tomatoes along with the masala powders. Stir for a minute on high flame.
  2. Add all the sauces along with required amount of salt. Add the cleaned and drained chicken, Stir well and pressure cook for 2 whistles. Switch off to cool.
  3. Meanwhile preheat the oven to 350 degrees F. When the cooker cools down, empty the cooker in a cast iron pan, bake for about 10 minutes and then broil for about 8 minutes and a perfectly roasted dish will be ready to enjoy. Serve hot along with rotis, rice or anything of your choice.

Friday, June 29, 2018

Kerala Bakery Style Egg Biscuits/ Coin Biscuits/

These biscuits are popular snacks which can be found in almost all the bakeries in Kerala. As a small kid, I used to eat these often whenever we go to Kerala for vacations. While coming back to Andhra, my mom used to bring big packets of these and always a big jar in my house is filled with these cute little bakes. These biscuits never lasted in my house for too long. These are devoured in no time.

These are mostly available in the shape of coins. That is why they are also called coin biscuits. These are also known as bean biscuits as some of them are in the shape of a bean.
The process of making the batter, piping them evenly in the same shape and baking them perfectly is an art. These melt in mouth delicacies are simple and an easy to make snack which will be loved by all and can munch at any time. Hope you all will try this out and please let me know.


  1. All Purpose Flour- 3/4 Cup
  2. Sugar- 1/2 Cup
  3. Eggs- 2 Cups
  4. Vanilla Essence- 1 tbsp
  5. Butter- 1 tbsp
  6. Baking Powder- 1/2 tsp
  7. Yellow Food Color- 1 Tsp


  1. Preheat the oven to 350 degrees F.
  2. Beat the eggs along with sugar, vanilla essence, yellow food color and melted butter.
  3. Mix the flour and baking powder together and add this in batches to the above egg mixture. 
  4. Pour the batter into the piping bag or ziplock cover and squeeze small drops of batter onto a lined baking tray.
  5. Bake for about 20- 22 minutes. Let it cool completely before removing from the tray. Enjoy delicious biscuits.

Thursday, June 21, 2018

Roasted Spicy Chicken Fry

This is our most favorite chicken dish which we all like to have at any time, given a choice. There are many different varieties of dishes which can be made using chicken. we can experiment a lot of different styles. One such experiment is the outcome of this dish.

Usually, I would make some curry or semi gravy or fried, this time also I was sauteeing the onion and tomato mixture, the idea of grinding, marinating and slow roasting the chicken popped up and gave it a try. I think many of you might know this variety of fried chicken but I am trying for the first time.
A classic roasted chicken makes a delicious and healthy side that never goes out of style. The mildly spiced chicken is power packed with flavors. This dish can be made within less time. Hope you will like this. Just give it a try and let me know...


  1. Chicken- 2 lbs
  2. Onions (chopped)- 2 nos
  3. Tomatoes (chopped)- 2 nos
  4. Ginger- Garlic Paste- 1 tbsp
  5. Red Chilli Powder- 1 tbsp
  6. Coriander Powder- 1 tbsp
  7. Turmeric Powder- 1tsp
  8. Garam Masala Powder- 1tsp
  9. Fennel Powder- 1tsp
  10. Cumin powder-  tsp
  11. Lemon Juice- 1 no
  12. Mint Leaf Paste- 2 tbsp
  13. Salt- as required
  14. Curry Leaves- few
  15. Oil- 3 tbsp


  1. Wash and clean the chicken. Meanwhile, heat 1 tbsp of oil in a pan add the chopped onions and saute till it turns translucent.
  2. Add the ginger- garlic paste, mint leaf paste, tomatoes and saute till they become mushy. If it sticks to the bottom just add enough water and stir well.
  3. Add all the powders, required amount of salt, lemon juice, and curry leaves. Switch off the flame when the raw smell disappears and let this mixture cool a bit.
  4. When it is cooled, drop the mixture in a blender and blend well to a fine paste.
  5. Add this paste to the above-washed chicken and marinate for about 30 minutes- 1 hour. 
  6. Heat the remaining oil, add the marinated chicken pieces and fry well till it gets cooked and the gravy becomes dry. 
  7. Once it gets roasted well, switch off the flame and enjoy this dish along with rice, roti or you can eat it like that.

Saturday, June 9, 2018

Lamb In Yogurt Gravy/ Dahi Gosht

Lamb in yogurt gravy is my mom's style of preparation which she makes within no time. In this dish the lamb is cooked slowly in a spicy onion- yogurt based gravy till it absorbs all liquid and becomes a semi- gravy.

This month's MFB challenge is a special EID dish which is prepared at home or anywhere in the world. So today I choose my most favorite, my mom's lamb dish which is a delicious, mouth-watering dish which is one among her different varieties of dishes. Before going for the morning Eid prayers, my mom would prepare breakfast, like appam or idiyappam and this amazing lamb curry, which can be prepared in a very less time. After the prayers, we all enjoy the delicious breakfast. Today I am with this perfect dish for the perfect occasion. I hope you will try this and will love it.
In this dish, I made a paste of coriander leaves and added them as you all might know that my husband doesn't like the leaves to be seen on top. Like that also it tastes good. Try this out and let me know.

Ingredients :
For Marination:

  1. Lamb- 2 lb
  2. Red Chilli Powder- 2 Tsp
  3. Garam Masala Powder- 1 Tsp
  4. Turmeric Powder- 1 Tsp
  5. Ginger - Garlic Paste- 1 tbsp

For Masala:

  1. Oil- 2 tbsp
  2. Cloves, Cinnamon and Cardamom- 1 tbsp
  3. Onions- 3 nos (chopped)
  4. Tomato- 1 no (chopped)
  5. Ginger- Garlic Paste- 2 tbsp
  6. Curry Leaves- few
  7. Red Chilli Powder- 1 tbsp
  8. Coriander Powder- 1 tbsp
  9. Turmeric Powder- 1 Tsp
  10. Garam Masala Powder- 1 Tsp
  11. Curd- 2 cups
  12. Coriander Leaves- a bunch (chopped)


  1. Wash the lamb pieces and marinate with the ingredients under marination. Keep this for about 30min- 2 hrs.
  2. Heat oil in a pressure cooker, add the chopped onions, once they turn translucent add the ginger- garlic paste and tomato, stir till the raw smell disappears.
  3. Add all the spice powders, mix well add the marinated lamb. Stir till everything gets well blended and cook on medium-high heat, till all the water gets evaporated.
  4. Add the curd, mix well and on low heat cook on pressure till few whistles or till the meat gets cooked well. If there is liquid left out, cook on slow flame till all the liquid gets absorbed well in the gravy. Garnish with the chopped coriander leaves and enjoy steaming lamb curry along with your favorite roti/ kulcha/ naan/ ghee rice/ appam /idiyappam or anything of your choice.

Friday, June 1, 2018

Fried Chicken Kebabs- Bangalore Empire Restaurant Style

Those who have been in Bangalore might know about the popular "Empire Restaurant". Their chicken kebabs are to die for. Every year, during fasting my uncle used to bring a big pack of these kebabs, which I finished off within no time. They are my all time favorites fried kebabs. As a family, we are a big fan of these.

Mostly the kebabs are grilled but these are deep fried with a crusty outside and juicy inside.
This time during fasting these kebabs were on my wishlist. Normal days I would have never tried making these oil fried kebabs, but now as we are fasting, I thought of giving it a try. Here it is today on my blog to all of you, who wants to try their favorite kebabs and to those who never tried before. These are such lip-smacking ones, you don't want to miss them.

This dish is very simple and doesn't take much of your time. Just mix all the marinade ingredients and fry in oil, within minutes mouthwatering kebabs will be ready. These kebabs taste exactly like the restaurant ones. Don't forget to give it a try.
Adapted From Savory and Sweet Food

  1. Chicken- 2 Pounds
  2. All-Purpose Flour- 4 tbsp
  3. Corn Flour- 2 Tsp
  4. Red Chilli Powder- 1 tbsp
  5. Lemon Juice- 1
  6. Cumin Powder- 1 Tsp
  7. Garam Masala Powder- 1 Tsp
  8. Ginger- Garlic Paste- 2 tbsp
  9. Eggs- 2 nos
  10. Coriander Powder- 1/2 tbsp
  11. Food Colour- 2 drops
  12. Rice Flour- 2 tbsp
  13. Oil- Deep frying


  1. In a mixing bowl, add all the ingredients( except the chicken, rice flour, and oil), along with little salt and water.
  2. Mix using a whisk till it forms a thick batter, add the chicken pieces. Coat well. Let it sit for about 3-4 hours.
  3. Heat oil on high heat in a deep vessel, before frying, add the rice flour, mix and drop the well-coated chicken pieces in hot oil. Fry till done and everything gets finished.
  4. Drain on kitchen towel. serve along with lime wedges.

Tuesday, May 29, 2018

Baked Potato and Quinoa cakes along with a Yogurt Dip

This past week, I was little busy with my daughter's birthday. It was a unicorn themed birthday. I will make a post about it some other time. Nowadays Ramadhan fasting is going on in full swing. At home, my mom makes delicious, mouthwatering appetizers for iftar. It would be a nice gathering of family members during iftar.

Here in the US, I will be trying to make daily different varieties of dishes during iftar time. One among them is this potato and quinoa cakes. I got the recipe from Healthy Living James, which has a collection of healthy and nutritious food, which I like to google always. The recipes on the blog are so simple and less time-consuming.

These potatoes and quinoa cakes are so easy to make. Boil the quinoa and potatoes, mix them along with the spices and bake them till done. A healthy and delicious snack will be ready within minutes.

  1. Boiled Quinoa- 1/2 Cup
  2. Boiled Potatoes- 3 nos
  3. Onions(chopped)- 2 nos
  4. Garlic (minced)- 4nos
  5. Olive Oil- 3tbsp
  6. Paprika- 1tsp
  7. Red Chilli Flakes- 2tsp
  8. Lemon Juice- 1
  9. Cilantro- handful
  10. Salt- as required


  1. Add oil to a pan, saute the chopped onions and garlic till translucent. Add the paprika, chili flakes.
  2. Meanwhile mash the potatoes in a mixing bowl, add all the ingredients along with the above-made d onions- garlic mixture. Mix well, shape in the form of patties.
  3. Arrange them in a baking tray, spray some olive oil on top and bake for about 40 minutes. Flip in between. Enjoy the yogurt dip.

Yogurt Dip:

  1. Yogurt- 1 Cup
  2. Lemon Juice- 1/2 lime
  3. Chilli Flakes- 2 Tsp
  4. Cilantro- few
  5. Salt- as required


  • Mix everything and serve.

Wednesday, May 16, 2018

Mutton Do Pyaza/ Mutton in Onion Gravy

Mutton Do pyaza is a classic North Indian dish in which onions are added twice in two different ways. Loads of Onions are added at two stages, sliced and ground. This dish is full of flavors. The mutton pieces are slowly braised on low heat in which the onions are added at two different stages.
This dish is very rich, spicy and loaded with flavors. We can prepare this dish using chicken or veggies of your choice. An amazingly flavored lip-smacking dish can be prepared within no time using all the ingredients available in your kitchen.

The beauty of a perfect mutton do pyaza lies in the caramelization of the onions. As a kid, I remember the first time my mom made this dish using chicken. She got this recipe from a paper cut out, which she always does whenever she sees a recipe in magazines or newspapers. A perfect dish during festive time and get-togethers. We can have this along with chapatis, naans or with pulav. I am sure that this will be a super hit among everyone.

If you are a mutton fan, do try this, I swear that you will enjoy this dish to the core.
  1. Mutton- 2 lbs/ 1 kg
  2. Onions- 3 nos
  3. Ginger- Garlic Paste- 1 tbsp
  4. Red Chilli powder- 1 tbsp
  5. Coriander Powder- 1/2 tbsp
  6. Turmeric Powder- 1 Tsp
  7. Cumin Powder- 1 Tsp
  8. Garam Masala Powder- 1 Tsp
  9. Red Chilis- 4-5 nos
  10. Oil- 2 tbsp
  11. Salt- as required


  1. Finely slice 1 onion and grind remaining 2 onions and keep them aside.
  2. Heat oil in a big pot, add the sliced onions along with ginger- garlic paste and saute well till the raw smell disappears and everything gets mixed well.
  3. Meanwhile, add the clean and drained mutton pieces and braise well on high heat for 5 minutes and then lower the flame, braise the meat till it releases water.
  4. Add all the powders, mix well so that the meat is coated well with the spices. At this point add the ground onion paste, stir. Let it cook for 5 minutes. Adjust the salt accordingly.
  5. Pour 2 cups of water and pressure cook the meat along with the spices till soft and tender.
  6. When the gravy thickens, switch off the flame and serve along with rotis. 

Thursday, May 10, 2018

Andhra Style Stuffed Ivy Gourd Fry/ Gutti Dondakaya Vepudu

Stuffed Ivy gourd is one of my favorite dishes which my mom makes often. I love anything made out of ivy gourd. When in school, if any of my friends brought the stuffed ivy gourd, I used to trade them with my food and I enjoyed eating this stuffed version. I love to eat Andhra food a lot. My mom makes the best version. During school days, for lunch box along with rice, she used to send me varieties of dishes. She is an expert in Kerala cuisine but most of the traditional Andhra dishes, she used to learn and prepare for us. Feeling very nostalgic.

This is an easy dish which can be prepared within no time through the preparation part of slicing the ivy gourd is little time consuming, but worth the effort. Just roast and grind all the spices and stuff the paste in ivy gourd and fry them in little oil till soft and tender. Voila... a mouthwatering dish is ready to go with hot steaming rice.

This stir-fry has a nice crunchy outside and nutty flavor inside. Hope you all might like it. Try it out and let me know...
Ivy Gourd- 10- 15nos
Red Chilis- 3 nos
Sesame Seeds- 2 tbsp
Peanuts- 1/4 Cup
Urad Dal- 1 tbsp
Coriander Seeds- 1 tbsp
Oil- 2 tbsp
Mustard Seeds-1 tbsp
Cumin Seeds-1 tsp
Heat 1 tbsp of oil, roast the red chilis, urad dal, peanuts, coriander seeds and urad dal. When roasted well switch off the flame and let it cool. Grind to a fine paste along with required amount of salt and water.
Chop the ends of the ivy gourd and slit lengthwise. Stuff the above made paste in the ivy guard and keep this aside.
Heat the remaining oil in a wok, splutter the mustard and cumin seeds.
Add the stuffed ivy gourd, stir for 5 minutes on a medium flame. Close with a lid and let this cook for about 10- 15 minutes on a slow flame, stirring in between.
Once when they turn soft and cooked, switch off the flame and serve along with hot steamed rice.

Tuesday, May 1, 2018

Baked Rosemary infused Garlicky Chicken

Baked chicken drumsticks have a crispy outside and soft, juicy inside. This is an easy baked chicken drumstick recipe that is bursting out of flavors. This dish takes very less time if all the ingredients are handy.



I have got rosemary plant which I wanted to use in any of my dishes and so it ended up in this which is very well blended with the other ingredients. Usually, we will have baked dishes for dinner and when it comes to these chicken pieces I will marinate some to fry for my kids and baked for us.
I have added almost all the herbs I found in the kitchen and also the fresh rosemary and a small sprig of fresh oregano which was growing in my garden. The aroma of the herbs, rosemary, garlic that comes out of the oven when it gets baked is heavenly.
before baking

The secret of the best-baked chicken legs is to broil. Yes, it's true, after you bake the chicken just keep it for few more minutes to broil. You will get crispy and browned chicken.

A perfect baked chicken with a plate of salad will make anyone happy. A delicious and a healthy dish which everyone loves.Just try this easy finger licking dish and let me know.


  1. Chicken Drumsticks- 5 nos
  2. Garlic (chopped)- 6-7 Cloves
  3. Fresh Rosemary Leaves- 4 sprigs
  4. Dried Herbs(Thyme, basil, Oregano)- 2 tbsp
  5. Smoked Paprika- 1/2 tbsp
  6. Red Chilli powder- 1 Tsp
  7. Cumin powder- 1 Tsp
  8. Turmeric Powder- 1 Tsp
  9. Olive Oil- 2 tbsp
  10. Salt- as required


  1. Clean, wash and drain the chicken. Keep this aside.
  2. In a mixing bowl add all the ingredients along with the chicken drumsticks. Rub the herb mixture well onto the chicken pieces and let it sit for 30 minutes.
  3. Meanwhile, Preheat the oven to 350 degrees F. Arrange the marinated chicken pieces in the baking tray.
  4. Bake for about 20- 25 minutes and then broil for another 5-8 minutes. Enjoy baked chicken drumsticks along with a healthy salad.

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