Tuesday, October 29, 2013


Badami chicken are super delicious curry, absolute rich delight for chicken lovers and quick dish to prepare. The mint leaves and the rich badam paste enhances the flavour and aroma of this tasty curry. This serves as a tasty and filling side dish chappathi, naan, pulao or with a simple plain rice. Try out this recipe today :)


1/2 kg Chicken ( with bones)

2 tbsp Curd.

2 tsp Chilly pd.

1 tsp Turmeric pd.

Drop of vinegar.

Salt to taste.


15 Peeled Badams. (soak it in hot water for 15 min and peel)

1/4 Cup Milk or Fresh cream.

1 Big Onion.

1 Tomato.

2 tbsp Ginger Garlic paste or Freshly chopped.

Few Curry leaves.

2 Green chilly

1 Tbsp Red chilly pd.

2 tsp Cumin pd.

1 tbsp Garam masala.

Handful of Mint and coriander leaves. ( each half )

Salt and Pepper to taste.

2 tbsp Oil.


Clean the chicken and marinate with the ingredients given above for about 1 hour. Make a paste of badam with milk and keep it aside. Heat oil in a pan.  Fry Onions,curry leaves with ginger garlic paste until the raw smell gets off and onion turns into light brown. Add tomato, green chilly and saute well. When tomatoes are well mashed up, add red chilly, turmeric pd, cumin pd, garam masala , mint and coriander leaves with salt and pepper. Once all the ingredients are well mixed up with spices, add the marinated chicken. Close the lid and reduce the flames and allow the chicken to cook from its own juice. If u need gravy then add 1 cup of water and cook till the pieces is tender. Finally add the badam paste and boil for 2 min. Garnish with fresh coriander leaves and serve hot.


Monday, October 28, 2013


Manchurian'S are all time fav as I am very fond of chinese cuisine from my childhood days. It makes a perfect side dish with fried rice and noodles. This dish was prepared when I was craving to have eggs and at the same time with Manchurian type. So taught of coming to an idea of preparing an omelet and then mix in chinese sauce laden hot an sour gravy. Theres another recipe of boiled egg manchurian which I would like to share with u guys.


1 Diced Onion.

1 Diced Capsicums.

2 tbs Soya sauce.

2 tbs Tomato ketchup.

1 tbs Chilly sauce

1 tbs Chopped Ginger.

1 tbs Chopped Garlic.

1 1/2 tsp Corn flour.

3 tbs Water.

2 tbs Oil.

Salt to taste


2 Eggs.

3 tbsp Chopped Onions.

1 tsp Grated Ginger.

2 tsp Milk.

Salt and Pepper to taste.

1 tsp Oil.


Break the eggs till frothy. Drop the rest of the ingredients except oil and mix well. Heat oil in a pan and egg mixture and swirl it around the pan. Cook on low flame till all the sides are well cooked. Slowly flip it over and cook on other side too. Slide the omelet on to the plate and allow to cool. Dice the omelet into required shapes and keep it aside.

Heat some oil in a pan. Add fresh ginger and garlic. Saute for few sec and then add onion, capsicum and salt to taste. Make sure the onions and capsicum are half cooked.

Now add soya sauce , ketchup and chilly sauce. Sprinkle some water and saute again for a while and bring to boil. At this stage add the mixture of corn flour in order to get thick gravy.

Lastly add the sliced omelet and bring to boil. Garnish with spring onion and serve.


Add the boiled eggs into the Chinese gravy as mentioned above and serve hot with noodles or fried rice.


Tuesday, October 22, 2013


''AMMBE SASAM'' is extremely popular konkani recipe made with mangoes in coconut gravy with a touch of sweet and mild spicy flavour. Infact this dish is prepared in most of our konkani wedding. I make it every time whenever I get the fruit available. If mangoes are not available, then it can replaced by grapes or pineapple or desseed orange too. If ur looking for something new and different, do try this konkani sasam and make ur lunch tasty :) 


2 Ripe Fresh mangoes.

2 Cubes of Jaggery.( according to ur taste)

3/4 Cup Grated coconut.

2 Red chilli.

Pinch of turmeric powder.

Pinch of Salt.


1 tbsp Coconut oil.

1 tsp Mustard seeds.

1/2 tsp Jeera.

1 sprig of Curry leaves.


Peel the mangoes and squeeze the whole fruit with hands till it forms into thick juicy and mushy. Drop it along with mango seed into the bowl. Meanwhile grind coconut with red chilli, turmeric pd and jaggery to a coarse paste adding very little water. Add the coconut mixture into mashed mangoes. Add salt according to ur taste. Heat 1 tbsp of coconut oil followed by mustard seeds, jeera and curry leaves. Add the tempering to the sasam. Serve.


Tuesday, October 15, 2013


I love kheer specially when it comes with fruity and this is one of my fav which my family too adore, Its a simple, easy semiya or vermicelli payasam just as we make regularly at home, with a slight change of mixing mango pulp or freshly blended ripe sweet mango. Its awesome and a sure treat with mango lovers.

Follow the same procedure for making payasam or kheer written at the back side of  semiya packet. Just reduce the quantity of milk and instead add mango pulp and serve cool.

Garnish with dry fruits and serve chill.


Tuesday, October 8, 2013


This is a Shake with a blend of almonds and dates which  is filling and nutritious. It is one of the healthy best

 choice for breakfast. Though dates has its natural sweetness, therez no need to add extra sugar. Kids will 

just surly adore and to make it more rich, thick and creamy, a scoop of ice cream can be added. That's 



1/2 Cup cold milk.

1/2 Cup Hot milk.

Scoop of ice cream (optional)

4 to 5 Dates.(without seed)

5 Almonds.


In a bowl of hot milk, soak almonds and dates for half an hour. This makes dates becomes extra soft. Later

 peel off almonds outer layer. Now drop all the ingredients plus the soaked milk into the blender. Blend on 

high until smooth and thick. Pour into the glass and garnish with roasted almonds or as a whole.