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.

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