Sunday, January 25, 2009

Chicken Dum Biryani

Chicken Dum Biryani is a popular non-vegetarian variety of Biryani. It is a traditional celebration meal made using lamb or chicken and rice and is the staple of a die-hard Hyderabadi.It is loaded with flavours and aroma.Good flavor and consistency makes perfect biryani...................This recipe has already created tremors in my friends friends and my fellow bloggers I'm sharing this wonderful recipe with you all..........which I also believe it's perfect .............

In this recipe there is a fascinating thing ..........that's the rice and chicken gravy are cooked fully and then they are given good dum ..................isn't it need to worry about proper cooking of rice and chicken in dum................

  • Rice

For 2 cups of rice(basmati) add 3 cups of water, salt to taste, leaves, 3cloves, 3green elachi, 2''piece of cinnamon , 2 anistar and 2tsps. of ghee and cook rice until it is totally cooked.

  • Marinate

Take 2lbs. chicken, cut them in desired size and marinated them with 5tbs. curd, salt, 1tsp. red pepper powder and 1tsp. ginger,garlic paste.Marinate them for 2 hrs.

  • Garnishing

For garnishing cut 1/2 onion in light wise and fry them in oil until they are golden brown.and drain the excess oil.

In 3tbs.milk soak a pinch of saffron.

  • Chicken Curry

6tsps.Oil. salt to taste. pepper powder. 1tsp. coriander powder. 5no. cloves. 2''piece cinnamon. 3no. green elachi. 3no. staraniseeds. 2tsps. shajeera. 1/4 tsp. mace. 1/4 tsp. garam masala. 1tsp. coriander powder. Tomatoes boiled and pureed. 1/2 cup of chopped mint. 1/2 cup coriander leaves. 3tsps. ginger,garlic paste. 1 big onion chopped. 10no.cashews.(soaked for 15min.)

  • In a heavy bottomed pan take oil, once it's hot add all whole garam masala, mint and coriander leaves, fry for a while, then add onion paste,ginger,garlic paste and fry for 10 min. then add pureed tomatoes, cashew pate,marinated chicken,salt and red pepper powder and cover it with lid until the chicken is cooked, then remove the lid, add coriander powder and garam masala and cook until the gravy is thick.
  • Dum(oven)

Ghee the oven proof pan or aluminium tray, layer the curry and rice (start with curry on the bottom)then add few drops of saffron milk and fried onions on the top layer of the rice and cover the tray tight with aluminium foil and bake at 350F for 20 min.

  • Dum(stove top)
  • Keep the heavy bottomed pan or cooker on medium low heat, add little ghee and layer the curry and rice(start with curry on the bottom)then add few drops of saffron milk and fried onions on the top layer of the rice and cover the pan or cooker with clean and damp kitchen cloth and put the lid on it....for 30min. as shown in the pic. , then remove from the flame and mix it well ...............and serve it hot with raita or kurma.

Choclate Chip Cookies

This is the first time I have tried my hand in baking cookies........guess what????? they came out so soft and tasty.....

  • Ingredients:
  • 3/4 cup sugar,
  • 3/4 cup packed brown sugar,
  • 1 cup butter, softened,
  • 2 large eggs,beaten,
  • 1 teaspoon vanilla extract,
  • 2 1/4 cups all-purpose flour1 teaspoon baking soda,
  • 3/4 teaspoon salt,
  • 2 cups semisweet chocolate chips, if desired, 1 cup chopped pecans

  • Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips and pecans if desired. Drop dough by rounded tablespoonfuls 2 inches apart onto un greased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool completely then remove from cookie sheet

Tuesday, January 20, 2009


  • 2 Big tortillas
  • 1cup pinto beans(soaked over night).
  • salt to taste.
  • 1tsp. red pepper powder.
  • 2 tomatoes blanched.
  • 4tsp. sour cream.
  • 1/2 cup pickled dill
  • 1/4 cup pickled jalapenos.
  • 1/4 cup chopped onion and tomato each.
  • 2tsps.cilantro leaves.

Bean Curry:-Pressure cook the beans until they are soft and drain the water,.then add salt, red pepper powder and blanched tomatoes and cook until it gets a thick curry consistency.

Note:Canned red beans can be substituted for pinto beans, if it is a quick fix.

Assembling Burrito:-Heat the tawa and fry the tortilla on both sides until its little crispy, then remove it from flame and spread 2tsps. sour cream on it, tug the curry in the middle of tortilla and top it with pickles,chopped onions, tomatoes and cilantro, then roll it like burrito and enjoy's a good late night fix.

Beet root vepudu

  • Ingredients:
  • 2 medium sized beets(chopped).
  • 4 finely chopped green chillies.
  • 1 spring of curry leaves.
  • 1/4 tsp jeera and mustard each.
  • 1 small onion chopped.
  • 2tsp. grated coconut.
  • salt to taste.

chop the beets, onion and chillies into fine pieces.Heat 2tsp. oil and season it with mustard and jeera and curry leaves, then add chopped onion, chillies fry them for a while, then add beets, salt and cove it for 10 min. on low flame,later remove the lid and fry until the beets are soft, now add grated coconut and remove from the will go good with any dal.

Spinach Rice

  • Ingredients:
  • 2cups rice.
  • 4cups finely chopped spinach.
  • 1 cup of chopped onion.
  • 5 green chillies.
  • 1tsp. ginger garlic paste.
  • 2tsps.biryani masala.
  • 1tsp.dania powder.
  • salt to taste.
  • 4tsps.oil
  • 1tsp.jeera.

In a pressure cooker take 4tsps. oil, once it is hot add jeera, onions and green chillies, fry until they are light brown,then add ginger garlic paste and fry for a while, then add spinach and fry until it's raw smell is gone(appx.7min.),then add 2tsps.biriyani masala,1tsp.dhaniya powder,salt and soaked rice and pressure cook for 3 whistles.

Thursday, January 8, 2009

Character Cakes

These are the cute Little cakes that I have made when I'm in full spree of cake decorating........................................
  • Huggable bears..................................

This is the cake that I have made for my daughters Birth day.................She is soooo fond of can see many types of Mermaid Cakes on my blog............................

Butter & whipped Cream Icing

Benda Kai Pulusu (Okra in Tamarind Sauce)

Chakkara Pongali(Rice Cooked in Jaggery)

This is South Indian delicacy made for festivals...........this is also call paramannam.This is incredibly tasty loaded with flavors of ghee and edible camphor (paccha karpooram).

1/2 cup rice,
(soak for 15min.),
1cup jaggery,
1 cup milk,
2cups water,
5 cardamom,
2tbsp. cashews,
3tbsp.ghee(clarified butter).
In a thick bottom pan bring water and milk to boil and add the soaked rice and cook until soft and thick ,then add the jaggery, ghee ,cardamom powder, fried cashews and a pinch of edible camphor(optional) and keep it on medium flame until the jaggery is completely melted .....serve it hot or cold with mudda pappu and ghee.....

Veggie Biryani

This is simple veggie biryani.........


1cup rice, 1/4 cup each carrot, potato and beans(chopped),(I have used mixed vegetable instead),1cup chopped mint leaves and 1 cup of chopped coriander leaves, 1/4tsp.kasoori methi leaves,2tsp. ginger garlic paste, 1/2 cup chopped onion, 1 tomato chopped, 2 green chillies chopped, 1/2cup curd, 1/4 tsp. garam masala, 2tsp. biryani masala, 1tsp. coriander leaves, salt to taste, 3tbsp.oil, 2cloves,1'' piece Cinnamon, 3cardamom,

Cook the rice and keep it aside. In a cook or a heavy bottom pan take 3tbsp.oil, once it is hot add cloves, cardamom and Cinnamon, once they are light drown add chopped onions and green chillies, once they are soft add ginger garlic paste, coriander leaves and mint leaves and fry for 2 min. then add the boiled vegetables, salt, coriander powder, garam masala and biryani masala and fry for few min.(appx.2min.), then add kasoori methi, salt and curd and mix will, now a thick gravy is formed, then add the cooked rice on the top of curry as a layer and cover it with lid,(if using a cooker do not use the whistle)and keep it on a medium heat for about 7min......then take it form the flame and mix it until the rice mixes with the serve it hot with raita........

Cabbage Curry with Ginger&Chilli Paste

Menti Koora Pappu(Methi leaves in Toor Dal)

Mom's Omlate

This is my Mom's's .......sooooooooooyammy...yammy........

1 onion finely chopped.
3 green chillies finely chopped.
salt to taste.
a pinch of turmeric.

  • In a pan add oil,once it's hot add chopped onion,green chillies,salt and turmeric and fry them until the onions are translucent,then add fried onions,chillies and eggs in a bowl and whisk them for 2 min. then heat the pan and add 1tsp. oil and pour the whisked eggs, and fry it well on both the sides.............

Potato Vepudu/ Aloo Upma Kura (Mashed Potato )

This is one simple, tasty and multi purpose curry.........


  • 3 Medium Potatoes(boiled, peeled, mashed), 1Medium Onion(sliced).

For Seasoning:

  • 2tsp.Oil, 1tsp.Urad Dal, 1tsp.Chana Dal, 1tsp.Mustard Seeds, 1 tbsp.Jeera, 1/4tsp.Turmeric, 4Green chillies(slit), 2-3Red Chillies, 1/4'' Ginger Root(crushed), 2Springs Curry Leaves, 1tsp.Lemon juice, Salt to Taste.


  • In a frying pan heat oil, once hot add mustard, jeera, urad dal, chana dal, whole red chillies, once they start to splutter add curry leaves, onions, green chillies, turmeric and fry till the onions are translucent, then add the mashed potatoes, salt, mix well and fry for about 2min., then remove from the heat, add the lemon juice, mix well and serve it with rice or can be also used as filling for Aloo Bonda(batata Vada), this can also be used as Masala stuffing for Masala Dosa and Veggie puffs.

Pepper Rasam

  • Ingredients:
  • 2 tomatoes,
  • 3tsp.tamarind pulp,
  • 1tsp.jeers and 2tsps.pepper(crushed),
  • 1/2tsp. oil,
  • 1/4 tsp.mustard seeds,
  • a pinch of hing,
  • 2 sprains of curry leaves,
  • 1clove of garlic,
  • 2tsps. chopped cilantro leaves,
  • 2 whole red chillies.

First boil the tomatoes and peel them and make puree,in a pan add little oil,once it is hot, season it with mustard seeds, crushed garlic,hing and whole red chillies, then add tomato puree ,tamarind pulp with 2 cups of water, once it starts boiling add salt, crushed pepper and jeera, then allow it to boil for 3 to 4 min. and garnish it with curry leaves and cilantro leaves.

Tomato Pappu (Toor Dal with Tomato)

Baked Chicken

This is most popularly know as Tandoori chicken,
there are many variations in making this.
This is my version of it...............


6 drumsticks(leg pieces).
1tsp. of redchilli powder.
1tsp.ginger garlic paste.
salt to taste.
a pinch of red food color.
6tsps. plain yogurt.
1tsp. thyme seeds(ajwain).
1tsp.lime juice.
1/4 tsp. garam masala.
1tsp of any store bought chicken masala.
2tsps. butter.

First deskin the chicken pieces and make deep knots on them, then add 2tsps. of melted butter and all the ingredients including food color and marinate it for 4 to 6hrs. then pre heat the oven at 450F and bake them for about 20 min.

The same method can be followed for deep frying.This will go good with any variety of rice and even with cocktails.


I have postponed to do this snack for an all must have got it's really time taking, but they taste good and crunchy.......

  • 2 cups of rice flour.
  • 2tsps. channa dal.(soaked about 20min)
  • 2tsp.thil.
  • 2tsp. jeera.
  • 5tsps.crushed peanuts.
  • 2tsp. redchilli powder.
  • salt to taste.
  • oil for deep frying.
  • hot water required to make dough

  • In a bowl take rice flour,salt,redchilli powder,soaked channadal,thil and jeera and add hot water to make the flour into dough,the consistency should be like chapatai dough,now take small portions of the dough and flatten them like small poories with your fingers and deep fry them in the oil.............once they are golden brown remove them from flame and drain the oil and once they are cooled, keep them in airtight containers.

Palli Podi (Peanut Powder)

This is the most popular podi in some parts of Andra, but in my place most of the people have no idea about it......... but when I went to my friends house,she served me this..............oh... my it tasted soooooooooo good with rice, it can even be taken with idllies.......I would like to share this recipe with you all.......................
  • 2cups of peanuts.
  • 3 tps. red chilli powder.
  • salt to taste.
  • 1/4 tsp. jeera.
  • 8 cloves of garlic.
  • In a pan dry roast the peanuts(appx. for 10 min in medium flame), after a while put then in the mixer along with jeera,redchilli powder and salt and grind them to a coarse powder, then add the garlic and grind until garlic is not seen.........then take it out and mix well and store it in an air tight container.

Veggie Balls in Sweet & Sour Sauce

This is the simple winter dish.........
this will be a good way to make kids have

veggies in their favorite sauce...................
  • 1lb. cabbage
  • 5 normal carrots
  • 1 green bell pepper.
  • 1/4 lb.french beans.
  • 3 cloves of garlic.
  • 3 green chillies.
  • 1''piece of ginger.
  • salt to taste.
  • 3tbs.of bread crumbs.
  • 1tsp.of corn starch.
  • oil for deep frying.

  • Put all vegetables along chillies,ginger and garlic in the food processor and shred them into small pieces.
  • Squeeze out all the excess water from the vegetables,(must squeeze really hard)then add 3tbs.bread crumbs or 1 slice of bread without sides,1tsp.corn starch and, salt and make the mixture into a good consistency that balls are formed out of them.(don't add too much of corn starch because it makes balls hard and chewy)
  • Then deep fry them in oil on a medium high flame and remove from the flame once they are light brown,keep them on a paper towel to drain the excess oil.
  • For gravy:
  • 1tsp of oil.
  • 3tbs. tomato ketchup.
  • 1tsp. red or green chilli sauce.
  • 2tsp.mild soy sauce.
  • 2tsp. of corn starch.
  • 3cloves of garlic finely chopped.
  • 1small bunch of spring onions chopped.

  • In a pan pan heat 1tsp of oil,once it it hot add half of chopped spring onions,then add tomato ketchup,chilli sauce,salt ,soy sauce and just heat them for few min. and then add 2tsp.corn starch and 2cups of water and boil for 4 minutes once the sauce is little thick then add the fried veggie balls and chopped garlic and remaining spring onions and toss them well and remove from the fire and serve them hot. If you have to serve later just add the balls before serving.This will go good with fried rice or noodles.........

Chicken Kofta Curry

This is completely my own version..............................

usually this is made in my Granny's house with keema(minced lamb meat), but I have Substituted it with chicken.......
  • Chicken Koftha
1/2 lb. of boneless chicken.
1/2 onion chopped.
3 green chillies.
1/2 cup of chopped coriander leaves.
1'' piece of ginger.
3 cloves of garlic.
3 tsp. of cashew nuts.
1tsp. of coriander seeds.
1''piece cinnamon.
4 cloves.
2tsp. cream.
2tsp. oil.
  • preparation of koftas
In a pan, dry roast cashews,coriander seeds,cinnamon and cloves for 3 min.
then add these fried masala things in the food processor along with chicken, chopped onions and coriander leaves and grind it to find paste.Then, add 2tsp. of cream and 2tsp. oil to the ground paste and make small balls and deep fry them on medium high flame until they are golden brown.
  • Gravy
1/4 cup of cashews.
1/4 cup of almonds.
4 tsp. of poppy seeds.
2 tomatoes pureed.
3tsp. of shredded coconut.
1/2 tsp of coriander powder.
1tsp. of chilli powder.
1/4 tsp. of garam masala.
1/4 tsp. of turmeric powder.
1tsp. of kasuri methi leaves.
3tsp. of butter.
1tsp. of shajeera.
1 1/2 cups of cream.
  • Preparation of Gravy
Soak cashews, almonds and poppy seed for 15 min. and grind into fine paste along with shredded coconut.Heat the pan and add the butter, once it's melted add shajeera and kasuri methi leaves,then add ground paste,tomato puree, salt,turmeric powder, chilli powder and garam masala and fry for 10 min. on medium heat, stir in between to avoid sticking and add 1 1/2 cups of cream and allow to cook for 5 min. or until the gravy is little thick.Before serving add kofta balls. serve hot with roti or nan.

Choclate Chip Scones

1/2 cup plus 2 tablespoons sugar.
1 teaspoon baking powder.
1/2 teaspoon baking soda.
1/2 teaspoon salt.
6 tablespoons (3/4 stick) chilled unsalted butter, diced .
1 teaspoon (packed) grated lemon peel.
3/4 cup semisweet chocolate chips.
3/4 cup chilled buttermilk.
1 large egg yolk.
1 teaspoon vanilla extract Milk (for glaze)
Butter and flour baking sheet. Sift 2 cups flour, 1/2 cup sugar, baking powder, baking soda and salt into large bowl. Add butter and lemon peel; rub in with fingertips until butter is reduced to size of rice grains. Mix in chocolate chips. Whisk buttermilk, egg yolk and vanilla in small bowl to blend. Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. Preheat oven to 400°. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. Serve warm.

Kova Jamun

1 cup Milk powder, 1/2 cup All purpose flour, 1/2 tsp Baking powder, 2 tbsp.Melted Butter, Whole milk - enough to make the dough, Oil - for deep frying.
  • For sugar syrup:
    2 cups Sugar, 1 cup Water, 2 no.Cardamom crushed.

  • Sugar syrup :

Combine all the ingredients for sugar syrup and heat it until the sugar is well dissolved in water.

  • For Gulab Jamuns:
  • Combine milk powder,all purpose flour,baking soda and melted butter in a bowl,add enough milk and knead it to make a soft dough.Divide the dough into 18-20 portions,take each portion and gently roll between your palms to make it a smooth ball.Cover the balls with a slightly damp kitchen towel. Heat oil in a deep pan when it is hot, lower the heat to medium.Now slowly put the balls in the hot oil and gently shake the pan, so that the balls are browned evenly. When they are browned on all sides, remove it from oil and put them in the warm sugar syrup. Keep them in the warm sugar syrup for at least 3o minutes and then serve hot or cold.

Wednesday, January 7, 2009

Character Cakes

This is totally girly........girly cake...........

  • This is Prom Princess Cake........

  • This is the Rock star Guitar Cake...............

Royal Icing Cakes

  • It is little hard to make this icing compared to other types of icing.

  • for making 3 cups of royal icing we need

  • 3 tabs. of meringue powder(you can even substitute it with egg whites)
    1lb. of confectioners' sugar.
    5-6 tbs. of luke warm water.
    Place confectioners sugar and meringue powder in a bowl,mix at low speed with a hand mixer until blended. Add water and mix for 8 min.on low speed until the icing loses its sheer(shining).to prevent drying always cover it with a tight lid or damp cloth. You can store the icing in an airtight container for 2 weeks.

  • I have made these flowers and birds with royal icing in before and when they are dried for 3 days, I have placed them on the cake.

  • My friends told that I'm soooooooo

  • crazy as I made this two tire cake with 108 royal icing roses....................believe me it's really the hardest cake that I have made.........................but my hard work paid it was one of the best cakes in my class.
  • This is my best and favorite cake
  • as it came out soooooo cute and
  • I have made nearly 10 types of
  • flowers for this basket cake.........
  • isn't it cute????

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