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Monday, August 31, 2015

Hyderabadi Egg Biryani / Spicy Egg Biryani / Restaurant Style Egg Biryani

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Hyderabadi Egg Biryani: For more Video recipes Subscribe here
Here goes the easy and quick, flavorful and delicious Hyderabadi style Egg Biryani. It’s a sooper treat for egg lovers as it can be prepared easily in less time. It makes a filling main course or as a one-pot meal. Check out this quick egg biryani recipe..!
Similar Recipes:
·         Eggs                     -  4
·         Basmati rice        - 1 ½ cups
·         Oil                        - 1 tbsp
·         Ghee                    - 1 ½ tbsp
·         Bay leaf                -1
·         Saunf                   - ¼ tsp
·         Cumin                  - ½ tsp
·         Cinnamon           - 1
·         Cloves                  -2
·         Cardamom          -1
·         Javithri                - 1
·         Onion                   -2
·         Ginger garlic paste  - 1 tsp
·         Tomato                -2
·         Green chilly         - 1
·         Yoghurt                - 2 tbsp
·         Chopped coriander & mint leaves  -  ½ cup
·         Red chilly pwd                -1 tsp
·         Turmeric pwd                 - ¼ tsp
·         Biryani masala pwd        - ½ tsp
·         Garam masala pwd        -  ½ tsp
·         Lemon juice                    - few drops
·         Salt to taste
1.       Boil eggs and remove the shells.
2.      Keep it aside by making small slits with fork.
3.      Wash and soak basmati rice in water for 10 mins.
4.      Drain the water and set the rice aside.
5.      Heat oil / ghee in a pressure pan.
6.      Add the spices and fry till it sizzles.
7.      Add sliced onions and fry till golden.
8.      Add ginger garlic paste and saute until the raw smell disappears.
9.      Add finely sliced tomatoes, green chilly, chopped coriander and mint leaves.
10.   Saute for a minute.
11.    Add red chilly pwd, turmeric pwd, salt and yoghurt.
12.   Add biryani masala pwd and garam masala  pwd.
13.   Mix well.
14.   Add the basmati rice and saute with the masala.
15.   Keep in low flame for 2 to 3 mins.
16.   Now add 2 ½ cups of water and stir.
17.   Pressure cook for1 whistle and lower the flame for 5 more mins.
18.   Turn off the flame.
19.   Once the pressure goes off, remove the lid.
20.   Add the boiled eggs and fluff the rice gently.
21.   Take care the rice grains does not break.
22.  Squeeze few drops of lemon juice.
23.  That’s it delicious restaurant style Egg Biryani is ready.
24.  Enjoy hot with raitha or any spicy masala.

Monday, August 24, 2015

Masala Puri Chat / Masala Puri Recipe / Healthy Chat recipes

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Masala puri chat is one of my anytime favorite snack. This most popular chat recipe can be easily prepared at home. This recipe is not complicated at all and surely will be an instant hit among chaat lovers. In this recipe peas and potatoes are cooked along with freshly ground spices and served with crispy puri. Check out this healthy starter recipe here..
To make gravy:
·         Peas                               - ½ cup
·         Potato                            -1 big
·         Oil                                  - 1 tbsp
·         Sliced onions                   - 1 cup
·         Ginger garlic paste         -1 tsp
·         Tomatoes sliced              -1 cup
·         Green chilly                    -1
·         Red chilly pwd               - ½ tsp
·         Turmeric pwd                - a pinch
·         Coriander pwd                -1 tsp
·         Pepper pwd                     - ¼ tsp
·         Amchur pwd                   - ¼ tsp
·         Garam masala pwd        -  ½ tsp
·         Salt to taste
·         Fresh coriander leaves
To make puri masala:
·         Sliced onion tomato coriander leaves  -1/2 cup
·         Puris                                - 10 to 12 (homemade crispy puri recipe here)
·         Sev                                   -2 tbsp
·         Karaboondhi                   -2 tbsp
·         Chat masala pwd            - ¼ tsp
·         Cumin pwd                      - ¼ tsp
·         Red chilly pwd                - ¼  tsp
·         Finely sliced coriander leaves
To prepare gravy:
1.       Wash and soak the peas overnight  or for 6 to 7 hours.
2.      Drain the water.
3.      Pressure cook till it is soft by adding enough water.
4.      Pressure cook potatoes also until tender.
5.      Peel off the skin, mash the potato and keep aside.
6.      Heat oil in a frypan.
7.      Add sliced onions and saute until transculent.
8.      Add ginger garlic paste and saute further.
9.      Add tomatoes, salt and cook till soft.
10.   Add green chilly and chopped coriander leaves.
11.    Turn off flame.
12.   Allow to cool.
13.   Add it to blender and grind to smooth paste.
14.   Add the paste to the same pan and add mashed potatoes.
15.   Stir well.
16.   Add all the spice pwds one by one red chilly pwd, turmeric pwd, coriander pwd, pepper pwd and amchur pwd.
17.   Mix well and allow to  cook.
18.   Add cooked peas too and mix well.
19.   Once gravy attains thick texture, sprinkle garam masala pwd and turn off the flame.
20.  Yummy masala is ready.
Lets see how to arrange the puri masala.
22.  Pour the masala in the serving bowl.
23.  Take the crispy puris and make a small opening at the top.
24.  Stuff it with finely sliced onions, tomato and coriander leaves.
25.  Now arrange 4 or 5 puris over the spicy masala in the serving bowl.
26.  Sprinkle some sev and karaboondhi over it.
27.  Finally sprinkle chat masala pwd, cumin pwd and chilly pwd.
28.  That’s it …flavorful yummy Masala puri is ready.
29.  Serve immediately with coriander leaves garnishing.
30.  It tastes lipsmacking good with the crunchiness of puri in delicious masala gravy.

Friday, August 21, 2015

Vanjaram Fish Fry Recipe / King Fish Fry / Seer Fish Fry

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Vanjaram Fish Fry Recipe: Today’s special post is my mom’s signature dish, restaurant style spicy vanjaram fish fry. Vanjaram fish is also popularly known as King Fish or Seer Fish. Its an absolutely delicious fish fry recipe that requires very few ingredients and can be prepared easily. Check out the authentic Chettinad style fish fry recipe with stepwise pictures. 

 For more Fish Recipes Click here:


·         Vanjaram fish slices  - 5 to 6
·         Tamarind                   - small ball
·         Turmeric pwd            -a pinch
·         Red chilly pwd           - 1 tsp
·         Cumin pwd                 - ¼ tsp
·         Coriander pwd           - ½ tsp
·         Lemon juice               - few drops
·         Pepper pwd                - ½ tsp
·         Saunf pwd                  - ½ tsp
·         Oil to shallow fry
·         Salt to taste


1.       Clean and wash the fish slices.

2.      Soak a small ball of tamarind in ½ cup of warm water.
3.      Squeeze thick tamarind water out of it and keep ready.
4.      In a mixing bowl, add turmeric pwd, red chilly pwd, salt, cumin pwd, coriander pwd, lemon juice, pepper pwd and saunf pwd.
5.      Mix well. (you can alter the spices as per your tastebuds)
6.      Add thick tamarind juice and mix it to thick paste.
7.      Add the fish pieces to the masala paste and mix.

8.      Allow the fish to marinate for 2 to 3 hours (preferably overnight) into the refrigerator. ( do not put in the freezer, just place them in the chill tray)
9.      Before frying allow the fish to rest until it comes back to  room temperature.
10.   Heat a dosa pan.
11.    Pour little oil enough to shallow fry the fish.
12.   Once the oil is hot, place the marinated fish slices carefully.

13.   Cook for a minute in high flame and switch the flame to low.
14.   Cook for2 to 3 more minutes and flip the pieces gently. Take care not to break them.

15.   Cook on both sides, till the fish turns brown and done. (do not overcook, else the fish may turn burnt and hard)
16.   Remove from flame.

17.   Mouthwatery spicy restaurant style vanjaram fish fry is ready.
18.   Serve hot by squeezing few drops of lemon juice. (optional)