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Thursday, December 31, 2015

Top Recipes of 2015

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Hello Friends, I wish you all a very Happy N Healthy New Year 2016. Thanks and we appreciate your continued support in 2015. I am still very humbled that so many people from around the world take the time to check out my space and enjoy the recipes. Wishing the same love and support from you in 2016. Sign up for the blog updates and never miss a post.
Here I am sharing the top recipes from 2015 on the blog. Click the link to view the stepwise recipes..!!!

Mutton Biryani Recipe / Andhra Style Mutton Biryani / Indian Biryani Recipes

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Andhra Mutton Biryani: I am very happy to share my most favorite traditional mutton biryani that can be made in a jiffy. This is a delicious Indian recipe popular in Andhra Pradesh. It is different from traditional biryani recipe. It is simple and quick toprepare and suitable for new cooks, busy folks and bachelors. The secret to make any good mutton biryani is tender meat and cooking it the right way to juicy chunks. In this recipe I have included clear steps on how to cook mutton that yields soft and delicious taste. The recipe is made with mutton but can be substituted with chicken also.
 Similar Recipes:
To marinate
·         Basmati rice                    - 2 cups
·         Mutton                             - ½ kg
·         Yoghurt                            - 2 tbsp
·         Turmeric pwd                 - a pinch
·         Red chilly pwd                - ½ tsp
·         Ginger garlic paste         - 1 tsp
·         Garam masala pwd        - 1 tsp
·         Salt to taste
To make Biryani
·         Oil                                   -2 tbsp
·         Ghee                                -1 tbsp
·         Bay leaf                            - 1
·         Cumin                              - 1 tsp
·         Cloves                              -4
·         Cardamom                      -1
·         Cinnamon                       - 2
·         Javithri                            -1
·         Sliced onions                   - 1 ½  cup
·         Green chilly                     - 2
·         Ginger garlic paste         -1 tsp
·         Tomato sliced                 - 1 cup
·         Mint and coriander leaves - 1 cup
·         Yoghurt                            - 1 tbsp
·         Biryani masala                - ½ tsp
·         Red chilly pwd                -  ½ tsp
·         Lemon juice                    - few drops
·         Salt to taste
Andhra Mutton Biryani
1.       Wash and soak basmati rice for 5 mins.
2.      Drain it completely in a colander and set aside.
3.      Clean, wash and chop the mutton to bite-sized pieces.
4.      In a mixing bowl, add mutton pieces, yoghurt, turmeric pwd, red chilly pwd, ginger garlic paste, salt and garam masala pwd.
5.      Mix well and let it marinate for 30 mins.
6.      Transfer to contents to pressure cooker. Add 1 cup of water and pressure cook till the mutton pieces are cooked.
7.      Meanwhile heat water in a heavy pan.
8.      Add the basmati rice to the boiling water.
9.      Cook until the rice is three-fourth cooked.
10.   Drain the water and spread the rice in a bowl.
11.    Take a wide thick bottomed pan.
12.   Add oil/ ghee and heat it in medium flame.
13.   Add spices one by one from bay leaf, cumin, cloves, cardamom, cinnamon and javithri.
14.   Wait to splutter.
15.   Add sliced onions.
16.   Saute till transculent.
17.   Add sliced green chilly and ginger garlic paste.
18.   Toss well till raw smell disappears.
19.   Add sliced tomatoes and cook.
20.  Add finely chopped mint and coriander leaves.
21.   Add yoghurt and mix.
22.  Add biryani masala, red chilly pwd and stir.
23.  Add the cooked mutton along with water.
24.  Stir well.
25.  Cook till the masala attains thick consistency.
26.  Add the basmati rice and mix gently.
27.  Keep the flame in low and cover the vessel with lid.
28.  Allow to cook  for 5 mins.
29.  Turn off the flame.
30.  For Dum process, heat a dosa pan on low flame.
31.   Place the biryani vessel over it and cover with lid.
32.  On top of it place a heavy pan of hot water.
33.  Allow the biryani to be in dum for 10 mins.
34.  This way the biryani is not burnt at the bottom.
35.  Squeeze few drops of lemon juice and fluff gently.
36.  Lipsmacking delicious Andhra style Mutton Biryani is ready.
37.  Enjoy hot with onion raitha and mutton/ chicken korma.

Monday, December 28, 2015

Schezwan Chilly Potato Recipe / Chilly Potato / Indo-Chinese Recipes

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Schezwan Chilly Potato: Today’s post is a much-loved recipe of Chilly potatoes from Indo-chinese cuisine. This is very easy to make at home and one of the best combo with fried rice or noodles. In this recipe the fried crisp potatoes are cooked in a spicy & hot schezwan sauce. The deliciousness of potatoes along with sweet tangy spicy sauce tastes amazingly good. Try out the simple recipe and enjoy. (click here to view the homemade Schezwan sauce recipe)

Similar Recipes:


·         Potatoes               - 2
·         Corn flour            -2 tbsp
·         Oil                        - to deep fry
·         Onions sliced      - 1 cup
·         Red chilly            -2
·         Garlic                   -4 pods
·         Schezwan sauce -2 tbsp
·         Sugar                   - ½ tsp
·         Soy sauce            -1 tsp
·         Tomato ketchup  - 1 tbsp
·         Vinegar                - few drops
·         Coriander leaves
·         Salt to taste


1.       Wash  and pressure cook the potatoes until it is three-fourth done.
2.      Take care the potatoes are not cooked soft.
3.      Peel the skin and slice to cubes.
4.      Take the potatoes in a mixing bowl.
5.      Add corn flour, salt and mix well.

6.      Heat oil in a frypan.
7.      Once the oil is hot, add the coated potato pieces and deep fry to golden.

8.      Drain in kitchen tissue.

9.      Heat 1 tbsp of oil in a frypan.
10.   Add finely sliced onions and red chilly.

11.    Saute until onions turn transculent.
12.   Add grated garlic.
13.   Add schezwan sauce and mix well.

14.   Add sugar, soy sauce, salt and tomato ketchup.
15.   Add little water and stir.

16.   Mix 1 tbsp of corn flour with little water and add the paste to the mixture.

17.   Combine well.
18.   Allow to cook till the mixture reaches thick consistency.
19.   Add the fried potato cubes and toss.

20.  Add few drops of vinegar or lemon juice.
21.   Turn off flame.
22.  Garnish with freshly chopped coriander leaves or with spring onions.
23.  Transfer to serving plate.

24.  Lipsmacking hot Schezwan Chilly potato is ready.
25.  Enjoy hot with fried rice, naan, paratha or with any bread of your choice.