June 2016

Wednesday, June 29, 2016


Hi foodies .Today am going to share the best recipe for egg biryani.  Hyderabadi biryani is  a form of biryani which is considered to be the most flavorful among Indian biryani. So lets make some hyderabadi egg biryani today. This is one of the easy egg recipe and tastes delicious. Having some delectable biryani after a long restless hours is something(feel)which cant be expressed in words. Yes, the word biryani itself makes me a mood of celebration. I love making biryani when ever am stressed out. It really turns me around. I have made yet another recipe for egg along with this and hoping that i can share soon ...Ok..lets move on to the recipe...Hyderabadi egg biryani is a popular biryani of India which is named after the city Hyderabad. The aroma and flavor of this dish makes a drooling feel. The hard boiled eggs are marinated and tossed in a pan before blending with the rice and gravy. This is the famous and popular one pot meal with hard boiled eggs. Biryani is my favorite weekend special and I have posted some yummy biryani recipes already. Making of biryani is quite simple than ghee rice with gravy. That is the one reason i loves to cook one pot meal. So do try this egg biryani recipe for this week end and enjoy.. 

Some of my other biryani recipes .


hyderabadi biryani is flavorful rice dish which is easy recipe recipe compared to others yummy tasty rice with egg or recipe with egg

recipe with egg or rice and egg recipe for lunch hyderabad biryani is more flavorful rice dish



Hard boiled eggs                    - 4 nos
Red chili powder                    - 1 tsp or more
Pepper powder                        - half tsp
Butter / oil                               - 1 tsp


Basmati rice                             -  3 cups
Onion                                        - 2 nos, thinly sliced
Cardamom, cloves, cinnamon, bay leaves - 2 piece each
Ginger, garlic, fennel seed paste - 1 tbsp
Tomato                                         - 1, small, chopped
Green chilly                                  - 2 nos, slit
Turmeric powder                          - half tsp
Yogurt                                            - 2 tbsp
Coriander leaves chopped
Oil / ghee


Saffron                         - 5 strands, soaked in few tbsp of warm milk

Roasted nuts and raisins as required


  • Wash and soak the rice in water for half an hour. This makes the rice soft. When done, drain it.
  • Marinate the hard boiled eggs with a paste of red chili powder, pepper powder and salt. Heat a pan with butter and toss the marinated egg until golden. Set aside.
  • Heat a vessel with oil or ghee. Fry the thinly sliced onion until golden and crispy. Transfer it to a plate.
  • To the same oil in the vessel, add the raw spices(cardamom, cloves, cinnamon, bay leaves) and saute for a minute. And then add tomato. Saute until mushy. Now add ginger garlic paste, green chilies and saute until the raw smell vanishes. To this add turmeric powder and salt. Mix well. After a minute, add yogurt, coriander leaves chopped and give a fine stir. Check for salt. When done, add the drained rice and fried onion. Mix to coat well in the masala.
  • Now pour 4.5 cups of hot water to it (quantity of water is taken on the basis of rice taken,,,ie..  1 cup of rice = 1.5 cups of hot water) .
  • Close the lid and make the flame very low. Cook until all the water dried out. 
  • When done, drizzle saffron with milk mixture on the top and  let it cool for 5 minutes uncovered. Gently mix the rice and  top it with toasted egg, chopped coriander leaves and some roasted nuts , raisins. Drizzle 2 tsp of ghee on the top and let it cook for another 5 minutes in a low flame.  
  • Serve hot with raita and pickle.

Tuesday, June 28, 2016


Coconut milk chicken curry is a flavorful chicken curry which goes well with chapathi , paratha, ghee rice and like so. So lets learn today, how to make chicken curry with coconut milk. Chicken curry is mainly prepared in many varieties depending upon country or region. Chicken curry is a common delicacy in South Asia as well as in the Caribbean. A typical South Asian curry consist of chicken stewed in onion tomato gravy flavored with ginger, garlic and other spices. Stewed chicken dish flavored with curry powder is the popular chicken recipe in US. 
Here am going to make a simple chicken curry which is amazingly flavorful with all that goodness of fresh coconut milk. Adding coconut milk to chicken curry adds a special flavor and aroma to the curry / gravy. Do try this curry recipe and hope you all will enjoy this flavorful chicken recipe for sure .

You might also like these curry recipes


Chicken                                                    - 1 kg

Tomato                                                     - 2 , big sized
Ginger, garlic, fennel seed paste              - 1 tbsp
Green chilies                                            - 2 nos
Cardamom, cloves, bay leaves,cinnamon  - 2 each or as required
Kashmir chili powder                              - 1 tbsp + 1 tsp(marination)
Turmeric powder                                     - half tsp
Coriander powder                               - 1 tbsp + half tsp(marination)
Garam masala powder                        - half tsp (marination)
Thick coconut milk                             - 1 cup
Thin coconut milk                               - 1 cup
Shallots                                                - 2 tsp, chopped, tempering
Chopped coriander leaves


  • Marinate the chicken with kashmir chili powder(1 tsp), turmeric powder, coriander powder(half tsp), garam masala powder(half tsp) and salt. Set aside for 15 minutes or until other ingredients  gets ready.
  • Now heat a nonstick wok with oil. Toss cinnamon stick, cloves, cardamom, bay leaves for a while and then saute ginger garlic fennel seed paste. Saute until raw smell vanishes in a medium flame.
  • Now add the pureed tomatoes to it, add salt  and mix well. Let it cook well . 
  • When done, add the marinated chicken pieces, remaining chili powder, coriander powder and cook well in that gravy for 5 minutes.
  • Now add the thin coconut milk to this gravy and allow it to cook until chicken is done, covered.
  • When done, add the fresh thick coconut milk and mix well.
  • When it starts boiling, off the flame.
  • Heat a pan with 2 tsp of oil and toss the chopped shallots , curry leaves until done. Pour it over the curry for seasoning.
  • Garnish with chopped coriander leaves.
  • Pairs best with ghee rice, paratha, chapathi.

Sunday, June 26, 2016


Today, let me introduce an exotic dish of Middle east. This is one of the recipes which is requested by many readers of my blog.  The cooking method of this arab rice itself is an appetizing one. The best  no fail rice recipe for a crowd or a get together. There are various variations in the preparation of this Arabian rice, and am going to share the most common and the simplest method. Even though I tasted this from Arab restaurant for the first time, I enjoyed this aromatic one pot meal more  when i prepared it at home. Now I should thank all those readers who made me to cook  this aromatic and yummy dish more often. Here the chicken/ beef/ lamb is cooked in the spicy flavorful aromatic gravy and then chicken is separated to toss them in butter, dropping the rice to the gravy instead. The  rice will be filled with the flavors from tomato and the kabsa spices.
Kabsa is a mixed rice dish which is regarded as a National dish of Saudi Arabia. But it is often served in countries such as Saudi Arabia, Jordan, Qatar, Oman, United Arab Emirates, Iraq, Kuwait, Bahrain and like so. This dish is popularly known as Machboos in Arab countries. Here the meat is cooked in several ways and one of the common and very popular way of preparing meat is called Mandi. It looks very similar to Indian Biryani too but the use of ghee or butter in kabsa is comparatively less to that of Biryani. So  kabsa is a healthy dish. Here is the recipe showing how to make special rice recipe / Flavorful rice recipe / Lunch ideas healthy / quick rice and chicken recipe.  Hope you all give it a try. So lets move to the recipe showing how to make chicken kabsa at home. 

chicken recipes arab rice majboos machboos kabsa biryani bahraini lamb mutton fish mandi recipe one pot meal no onion no garlic recipes hyderabad egg biryani pulav pilaf ghee rice fried rice malabar yummy tummy grilled baked ammachiyude adukkala sanna vegindianrecipes prawn shrimp rice dish dinner lunch ideas kids healthy snackbox tiffin

chicken recipes arab rice majboos machboos kabsa biryani bahraini lamb mutton fish mandi recipe one pot meal no onion no garlic recipes hyderabad egg biryani pulav pilaf ghee rice fried rice malabar yummy tummy grilled baked ammachiyude adukkala sanna vegindianrecipes prawn shrimp rice dish dinner lunch ideas kids healthy snackbox tiffin

Other special rice recipes


Chicken                           - 1 kg, cut into big 8 pieces
Basmati rice                     - 3 cups
Pepper powder                 - 1 tsp, optional(for final chicken tossing)
Kabsa masala                   - 4 tsp, recipe given below
Onion                                - 5 nos
Tomato                              - 3 nos
Carrot                                - 1 
Garlic paste                       - 2 tsp 
Dried lemon                      - 2 nos
Butter / ghee  melted         - 6 tbsp , can add more or less
Cashews and raisins           - as required


  • Slice the onion thinly , peel and slice the carrot thinly lengthwise, Chop the tomatoes and make a paste by grinding them in a grinder,  Pierce the dried lemon with sharp knife and make few holes. Keep aside ready.
  • Heat a non stick vessel with butter or ghee and fry cashews, raisins for 1 minute or until done. When done, transfer it to a bowl. 
  • To this, add the sliced onion and saute until transparent. Then add garlic paste and saute until raw smell disappears. Add dried lemon, 2 tsp of kabsa masala, tomato paste, salt and mix well. Let it cook for 2 minutes.
  • Now add the chicken pieces along with the remaining 2 tsp kabsa masala, sliced carrot and mix well. Let it cook for 5-8 minutes. 
  • Then add, 5.5 cups of water ( can pour chicken stock also). Cook until chicken is perfectly cooked. When done, transfer the chicken to a plate and add the washed drained basmati rice to it along with some salt (do not add too much salt).
  • Cover and cook until all the water gets dried or until the  rice is done on a medium flame.
  • Meanwhile toss the chicken in a tawa or frying pan with a tbsp of butter or can bake in oven. I spread some pepper powder and salt mixture over the chicken and tossed in pan(it gives a drooling aroma).  
  • When both rice and chicken is done, transfer it to serving bowl and combine together. Garnish with fried cashews and raisins.
  • Yummy , delicious , aromatic one pot meal ready. 


Cinnamon            - 2 sticks
Cloves                  - 4 nos
Star anise              - 2 nos
Cardamon             - 4 nos
Bay leaves             - 2 nos
Coriander seeds   - 3 tbsp, can use coriander powder (2 tbsp)instead
Black pepper corns- 2 tsp, can use pepper powder (1 tsp)instead

  • Dry roast all these ingredients in a medium flame until a fine aroma comes out and they turn dark in color. When done, remove from flame and bring to room temperature. Then grind to a fine powder in a grinder  and can store in an air tight container for later use. 

Friday, June 24, 2016


Easy dessert recipes with milk or coconut milk is my all time favorite recipes for a crowd or for a get together parties. I love to make simple desserts but must be very tempting and delicious. Here am sharing with you a drooling  and totally healthy dessert recipe using rice flour and coconut milk. Steamed rice balls in coconut milk / Paal kozhukattai / Thengapaal kozhukatta is a very popular South Indian dessert or sweet dumpling with rice flour. It is very similar to Modak recipe. There are many varieties in kozhukattai like Thennai kozhukattai, Thengapaal kozhukattai, savory kozhukattai, ammini kozhukattai and like so. This paal kozhukattai is one of the delicacy that i love to eat on special occasions. This is a never fail recipe of a yummy dessert with coconut milk and i hope all my readers to try this recipe once. Hope you all try this and do let me know how it turned out for you.

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desserts easy with fruits sweets quick simple coconut milk rice flour paal kozhukatta indian pakistan  paal unda badusha balusaahi jalebi laddoo fruit salad ice cream milk peda party easy cake pops


For the dough

Rice powder / rice flour / idiyappam podi - 1 cup
Milk                                                            - half a cup
Water                                                          - 1 cup                              
Salt                                                             - a pinch

Other ingredients

Thick coconut milk                                    - 1 cup
Thin coconut milk                                      - 1 cup
Condensed milk               - 1 tbsp , optional, tastes best when added
Sugar                                                           - 3 tbsp or more


  • Take a non stick pan and add milk + water and allow it to boil. When boils, add salt and make the flame medium low. To this add the rice powder slowly, stirring continuously with the other hand. Stir continuously until the water evaporated and  forms a dough. (Same like the preparation of Malabar rice pathiri ).
  • Now knead it very well until soft and non sticky(must knead it well when hot and can use little oil to grease your hands). And then make very tiny small balls. Set aside, covered.
  • Now prepare the thick coconut milk and thin coconut milk (for more details...check below notes). Boil thin coconut milk + sugar in a vessel and once boiled, add the tiny balls to it. Cook for 5 minutes or until the ball floats on the top in a medium flame . By now, the coconut milk would have become thicker. Add sugar according to your taste and preference.
  • Combine the thick coconut milk with condensed milk and pour it to this , mix well. 
  • Switch off the flame . Do not let it to boil after adding thick coconut milk. 
  • Keep refrigerated and serve chill.


Thick coconut milk - blend the grated coconut with little warm water in a blender for 1 minute, strain it and take out the thick milk.
Thin coconut milk   - blend it again with 1 cup of water in a blender for another 1 minutes, strain it and take out the thin milk.

Thursday, June 23, 2016


Today's dish is cooked in a tomato based  gravy  without onion. A lovely ,delicious. finger licking chicken curry without onion. Its pretty easy to make and tastes really good. This is yet another simple chicken curry recipe..a spicy Tomato chicken curry ...Is it possible to have a gravy without using onions? many of my readers asks this question to me when i posted jeera chicken recipe and chicken perett recipe. I have only one single answer. YES..u can make delicious yummy recipes even without onion. I love simple tomato curries and love to experiment with tomatoes. One of my reader requested me to post some  No onion No garlic recipes. Some people avoid using onion and garlic in their meals. While some find it difficult to cook without onion and garlic. But trust me...it is the most easiest meal to cook and tastes equally good. Do try out this simple tomato chicken curry . Here is the recipe showing how to cook tomato chicken curry / gravy.

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Chicken Marination

Chicken                      - 750 g, cut into small pieces
Garlic                         - 5 cloves
Coriander powder      - 2 tbsp
Red chili powder        - 2 tbsp
Turmeric powder        - 1 tsp
Fennel seed                 - 1 tsp
Lime juice / vinegar    - 1 tsp

For the gravy

Tomato                         - 2, big sized (or 3 medium sized), sliced, use red ripened tomatoes for this curry
Chili powder                - half tsp, for a reddish color only
Shallots                        - 2 tsp, chopped, for tempering
Coriander leaves
Curry leaves


  • Make a fine paste of all those ingredients given under chicken marination in a grinder. Marinate the chicken pieces with this marinade and set aside.
  • Now heat a non stick vessel and add oil. When hot, add the thinly sliced tomatoes to it and saute for a while. Close the lid and let it cook well until mushy or oil separates ( it means the oil must float on the top of the gravy) . When done, add chili powder ,salt and give a fine mix. Transfer it to a plate.
  • Now to the same vessel, add the marinated chicken and let it cook in a medium flame (no need of adding water and oil). When chicken is 90% done, add the prepared tomato gravy and mix well. Let it cook again for 10 minutes or until oil separates.
  • Check for salt and add chopped coriander leaves.
  • Heat oil in a pan, saute chopped shallots until golden and then add curry leaves to it. Pour this tempering over the prepared curry.
  • Delicious, quick, no onion tomato curry ready.
  • Serve along with dosa, puri, roti, or any Indian bread.

Wednesday, June 22, 2016


Today i have a delicious  spicy snack recipe to share with you.  Yet another  Spring roll recipe stuffed with shredded chicken and vegetables flavored with soy sauce, breaded and deep fried. 
Spring roll recipe is actually a Chinese fried food recipe typically contains minced carrot and other vegetables.You can alter the fillings with veggies, meat, prawns of your choice. So do not forget to try this promising evening snack. It is a quick and simple snack for a crowd which can be prepared in advance. Here is the recipe showing how to make chicken spring rolls. 

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Add caption


Spring roll sheets    - 10 nos
Chicken                   - 1 small cup, shredded
Onion                       - 1 , big sized, diced
Green chili               - 1, finely chopped
Garlic paste              - 1 tsp
Carrot                       - quarter a cup,  grated
Capsicum/ bell pepper - 3 tbsp, finely chopped
Pepper powder         - half tsp 
Soy sauce                 - 1 tsp or more as per your taste
Egg                           - 1
Bread crumbs            - 1 cup


  • Keep the spring roll pastry at room temperature 30 minutes before making.
  • For the Chicken Filling: 
  • First lets prepare the shredded chicken. Cook the chicken pieces with turmeric powder, pepper powder and salt along with half cup of water. Then shred the flesh of chicken discarding the bones. Set aside.
  • Heat 2 tsp of oil in a pan and add sliced onion, green chili and salt. Saute until soft on a medium low flame. To this, add garlic paste and saute until the raw smell vanishes.
  • Then add grated carrot, capsicum and saute for few minutes. To this add soy sauce, pepper powder and mix well. 
  • Now add shredded chicken and combine very well. Cook on a low flame for 5 minutes, sauteing occasionally. When done, transfer it to a plate.
  • For the coating:
  • Beat the egg with little pepper powder and a pinch of salt. Whisk very well and set aside. (always add less salt in egg batter while making snacks)
  • Now prepare the bread crumbs by adding 4 bread slices in blender and powder it. Set aside.
  • Lets start making spring rolls:
  • Take a spring roll sheet, add little chicken filling at one end (as shown in the pic), fold it. No need of sealing the ends.
  • Dip  the prepared spring rolls in egg batter and then roll in bread crumbs until well coated.
  • Heat oil in a pan and deep fry the spring rolls until golden on a medium low flame. 
  • Serve hot with ketchup.

Tuesday, June 21, 2016


Are you confused about what to cook for your kids to see their smiling face? Try out this recipe with mashed potato and enjoy your kid's attractive smile. Food must look fancy and attractive while serving to our naughty lovely kids. isnt't it? Smileys are happy faces shaped from fluffy mashed potato with cheesy flavor. McCain  smileys are very popular around the world. McCain is a Canadian multi national company and they are the world's largest producer of French fries  and other oven ready frozen food products like frozen desserts . McCain smiles, wedges, nuggets are delicious and popular with their special seasoning and herbs . These delicious crispy potato smileys are kids favorite snack. But its not good enough to feed our children frozen products every time. So lets prepare these lovely delicious smileys at home. So just follow this super quick recipe and enjoy with your loving young ones. Here is the recipe showing how to make potato smileys at home.

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New pic of the same recipe - Day light photography

smiley face french fries ayeshas kitchen recipes potato recipes

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Old pic of the same recipe - Night photography


Potato                         - 1, boiled, grated, mashed
Cheese                        - 4 tbsp, grated 
Red chili powder        - half tsp
Oregano                      - quarter tsp (optional only)
Cornflour                    - 4 tbsp


  • Boil the potato with skin and then discard the skin. Grate it and then mash well. Grating before mashing helps to avoid lumps if any.
  • Combine this mashed potato with chili powder, salt, oregano and cheese. Mix well.
  • Now add the cornflour and shape it into a dough. You can add more cornflour if the dough is more sticky (only if required). 
  • Keep it in refrigerator for half an hour.
  • Now make small balls out of that dough and flatten each balls (must have minimum thickness). Keep it over a butter paper to avoid stickiness.
  • Using a straw or pop stick, make two eyes. With a spoon, make the smile. (As i do not have any straw, i used cake pop stick for making eyes)
  •  Heat oil and when hot, deep fry these smiles until golden and crispy in a medium flame.
  • Drain it to a tissue and serve hot with ketchup.

Monday, June 20, 2016


I am in love with this bachelors special cumin flavored chicken gravy. It pairs best with pancake (dosa) or Indian bread. I dedicate this recipe for all those loving wives whose hubbies work away or abroad... Just  parcel this home made spice powder mix along with them , no onion no tomato , simple and humble. The best chicken recipe for bachelors who love cooking yummy food. The fine aroma while cooking jeera chicken  reminds me of my school days. This is my mom's one of the best traditional Kerala recipe. The flavor and aroma of this roasted cumin flavored chicken is simply scrumptious. 
Roasted chicken is a popular and yummy dish ever. But i hate the use of onion and other ingredients other than spice powders. Hope mot of the house wives hates this process. So just try out this recipe once...am sure you will make this dish over and over again. It is quite simple. Just  marinate the chicken with few tbsp of this cumin flavored spice mix along with few tsp of curd or lemon , garlic paste(optional) and salt. Cook on a medium flame until thick gravy consistency. Temper it with fried shallots and coriander leaves. Simple and humble..!!!!!. So lets see how to make Jeera chicken or Zeera chicken / cumin flavored chicken recipe.

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ayeshas kitchen chicken recipes pepper cumin jeera ginger garlic spicy urry gravy coconut sanaas adukkala shawarma poporn naadan kerala india korma hot chicken curry quick dinner recipe lunch ideas bachelors curry roast malabar yummy tummy


Chicken                                     - 500 g, cut into small pieces
Cumin spice mix powder           - 3 tbsp , recipe below
Curd / yogurt / lemon juice        - 2 tsp 
Garlic paste                                 - 1 tsp
Shallot (chopped)                        - 1 tbsp, for tempering
Coriander leaves chopped


  • Make a paste of cumin mix masala powder, curd, garlic paste and salt in a grinder.
  • Marinate the chicken with this paste. Keep refrigerated for half an hour for best result.
  • Cook the marinated chicken until done, covered. No need of adding water.
  • When it reaches thick gravy consistency, off the flame.
  • Heat a pan with oil and toss chopped shallots until golden and pour over the gravy. Garnish with  chopped coriander leaves.


Coriander seed                             - 4 tbsp
Cumin seed                                   - 1 tbsp
Turmeric powder                           - 1 tsp
Pepper corns                                  - 2 tbsp , can add more or less
  • Dry roast all the ingredients (except turmeric powder) in a medium flame until fine aroma comes.
  • Powder it along with turmeric powder.

If you are preparing more or less of this masala powder, try to add the spices in this proportion.
You can also add garam masala powder (half tsp) along with this . 
You can prepare this masala powder in bulk and can use instantly. I used to do so. Store in an air tight container.

Sunday, June 19, 2016


Pakoda / pakora is a very popular and common Indian snack. Spicy crispy snacks are part and parcel of Indian cuisine. Most common pakora / pakoda varieties are palak pakora, onion pakoda, paneer pakoda, aloo pakora and like so.  Chicken pakoda / pakora is a wonderful crispy fritters made using chicken chunks and gram flour. Spicy pakora with chicken flavor in each bites  is a must try recipe for a lovely evening.  A spicy crispy snack along with evening hot tea is always a delightful feel.  In Malabar region (Kerala), these Pakoras are inevitable part of Ifthar dish. Hope this recipe will be a great share and do try. So here is the recipe showing how to making chicken pakora / pakoda.


Boneless chicken chunks          - half a cup
Onion                                       - 1 small sized, very finely chopped
Ginger garlic crushed               - half tsp
Green chilies chopped              - half tsp
Chopped coriander leaves         - 1 tsp
Curry leaves chopped                - half tsp
Turmeric powder                        - half tsp
Red chili powder                        - 1 tsp
Gram flour / besan                      - 4 or 5 tbsp
Rice flour                                    - 1 tbsp


  • Cut the boneless chicken into small chunks.
  • In a bowl add finely chopped onion, ginger garlic crushed, green chilies chopped, chopped coriander leaves, chopped curry leaves and quarter tsp of salt. Crush it well with hand.
  • Now add the chicken chunks to this and combine well. 
  • Then add chili powder and turmeric powder. Combine well.
  • Let it stay in freezer for 10 minutes.
  • Meanwhile combine gram flour, rice flour in a bowl along with 1 tbsp of water . Make a thick paste. Add a pinch of salt if required. 
  • Now add the chicken - onion mixture to this gram flour paste. Mix very well. 
  • Heat oil in a wok and drizzle the batter with hand or can drop it using a small spoon. 
  • Deep fry in a medium flame until golden and crispy.
  • Serve hot with tomato chutney or ketchup.

Saturday, June 18, 2016


Hi...am back with an interesting Indian breakfast idea. Today's recipe is Potato stuffed masala puri (Aloo puri). Puri with aloo curry (potato curry) is a very popular and finger licking Indian breakfast combo. So how about a spicy puffed puri with potato stuffing?. Its a crunchy and lovely breakfast idea or an evening snack idea with wheat flour, mashed potato, and other spices which really turns this dish heavenly delicious. 
Puri (poori) is a deep fried Indian bread which is commonly served along with a curry or bhaji as in puri bhaji. Mostly it is eaten for breakfast. But can also be served as a snack or a light meal. There are lots of varieties in this Indian bread (puri). Batura, Bedvi, Luchi are some of the variants of puri.  
So lets move on to the recipe. Aloo puri is a spicy and yummy puri puri recipe. It can also packed as kids tiffin snack. Chili powder is optional in this recipe, but it adds a fine texture to the puri. Hope you all will love this easy puri recipe. So lets lets see how to make aloo puri or masala puri . Do try and share your valuable feedback. 
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aloo puri potato bhaji puri recipe masala puri indian breakfast ideas recipe batura sabji snack recipe lunch ideas chappathi potato recipes puri recipes pani puri puffed puri yummy tummy sanaas malabar adukkala kerala north india punjabi spicy quick easy


Wheat flour                   - 1 cup
Potato                           - 1 medium sized, boiled, grated, mashed
Red chilly powder        - half tsp, can add less 
Turmeric powder          - quarter tsp
Coriander powder         - quarter tsp
Cumin seed                   - quarter tsp
Chopped coriander        - 3 tbsp or more
You can also add carom seeds, fennel seeds, hing or any other spices . Its all up to your taste .


  • Boil the potato and then remove its skin. Grate it and then mash to avoid lumps.
  • Take wheat flour in a bowl and add this mashed potato along with turmeric powder, chilly powder, coriander powder, cumin seeds, chopped coriander and salt.
  • Mix them well and add required water to make a smooth dough. 
  • Set aside for half an hour.
  • Make small balls out of this dough. Flatten using greased chappathi presser (see the pic) or roll it using rolling pin on rolling board by greasing with oil. Roll them into small puri .
  • Heat oil in a kadai and once hot, deep fry them. 
  • Serve hot .

Friday, June 17, 2016


Hi foodies....Lets see how to prepare an easy quick snack with left over hard boiled eggs. It is one of my favorite egg snack after egg kabab. Egg bajji / egg pakora / egg bonda / mutta bajji  is a lovely evening snack which is very common in street food stalls in India. Traditionally it is prepared with gram flour(besan) along with other spices. This crispy soft tea time snack goes well with a nice of tea. Here am sharing the recipe of stuffed egg bajji . Normally egg bajjis or egg pakoda is prepared by dipping the cut slices of egg in gram flour batter and then deep frying it. But here i just stuffed the egg with with mashed spiced potato along with egg yolk. You can also stuff it with onion egg yolk mixture or stuff it with coconut mint condiment (chammanthi). As it is time consuming , i move on to the easiest method. It is all up to our taste and preference. So lets see how to make stuffed egg bhaji with mashed potato egg yolk stuffing . Enjoy!!!


Hard boiled egg                 - 2 nos, egg each egg into 4 slices
Mashed potato                   - 1 small potato
Chili powder                      - quarter  tsp


Gram flour                       - 1 cup
Rice flour                         - 1 tbsp
Chili powder                    - half tsp
Baking powder                 - quarter tsp
Chopped coriander


  • Cut the hard boiled eggs into halves (length wise only). Then remove the yolk and again cut each slice into two halves.
  • In a bowl, mix the mashed potato with this egg yolk along with chili powder and salt.
  • Now take a small portion of this mixture and stuff it in egg yolk position of each egg slice. Set aside.
  • Now prepare the batter by mixing gram flour, rice powder, chili powder, baking powder, chopped coriander and salt. Make a medium thick batter like idli batter. You can add water for making the batter. 
  • Then heat oil in a wok. When hot, dip the stuffed egg in this batter fully with the stuffed portion upwards. 
  •  Once hot, make the flame medium and immediately drop it into hot oil.  Deep fry until golden . Flip gently and fry both sides. Drain it to a paper towel.
  • Serve hot with ketchup or tomato chutney.

Please do check out the recipe for  homemade chicken nuggets here