Saturday, October 26, 2019


Egg Khushka Biryani 

Khushka / kuska / khusqa is a popular South Indian rice recipe which is very easy and flavorful. It is actually a plain rice which is very similar to ghee rice. Kuska or this plain rice is usually served along with kebab or vegetable korma or any other non veg curries.  Here am sharing the recipe of egg biryani or egg kuska biryani recipe which is paired with crispy fried chicken. Moreover, in this video we will learn how to make biryani or rice in a pressure cooker. For making kuska rice, i used basmati rice only. But you can also use sella rice or kabsa rice instead of basmati rice. And be careful, the cooking time for basmati rice and sella rice varies. A good alternative for plain steamed rice. So kindly watch the video and drop your feedback.

Kuska rice kuska biryani egg biryani in pressure cooker

Kuska rice kuska biryani egg biryani in pressure cooker

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Egg - 3 nos
Basmati rice - 3 cups
Onion - a small piece, sliced
Curd - 2 tbsp
Ghee - 1 tsp

For making paste 
Onion - 1, sliced
Tomato - 1, sliced
Garlic - 5 cloves
Ginger - a small pieces, sliced
Green chilies - 5 nos
Coriander leaves chopped
Cardamom - 5 nos
Cinnamon stick - a small pieces
Cloves - 4 nos
Shahi jeera - half tsp
Cumin seed - quarter tsp
Fennel seed - quarter tsp
Chili powder - 1 tsp
Turmeric powder - half tsp
Coriander powder - 1 tsp
Salt as required


Here is the video for Kuska biryani

  • Boil the eggs in a pan and set this aside.
  • Wash and Soak the rice in water for 15 minutes. Then drain it and set aside.
  • Heat a pressure cooker and add oil. Saute all those ingredients given under for making paste. Once it is done, transfer it to a plate. Allow it to cool and then make a thick paste.
  • Again heat the pressure cooker. Add 2 tbsp oil and 1 tsp ghee together. Saute the onion sliced. Once onion turns golden, add the ground paste. Add salt and then add the curd. Combine very well. 
  • Finally add the hard boiled eggs and mix well.
  • To this, pour 4.5 cups of water. That is for 1 cup of rice we are using 1.5 cups of water, if we are cooking in pressure cooker.
  • Once the water starts to boil, add the drained rice and pressure it over a low flame.
  • Switch off the flame just before the first whistle starts.
  • Then let it set aside for 15 minutes. After that open the lid and give a nice mix.
  • Egg kuska is ready. I served it along with chicken fry and condiments.

Thursday, October 3, 2019



Indian sweets are very easy to make but it is very tricky too as many of these sweets require different sugar syrup consistency. Now a days instead of making perfect dough, we depend on bread to whip it up more easily and quickly. Bread snacks and bread desserts are my my favorite all the time. Most of the bread recipes will be very easy to make and will be finger licking good too. Here am with yet another bread sweet or bread snack. Recently i have shared the perfect recipe for malabar neyvada in my blog and in my channel. This time am with bread neyy vada recipe which is so interesting and tempting. So here is the recipe for bread sweet or bread neyvada.
Bread sweet bread neyy vada bread recipes bread snacks easy

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Bread slices - 8 nos
Milk - 4 tbsp or more
Ghee - 2 tsp
Oil for frying

For sugar syrup
Sugar - half a cup
Water - 1 cup
Cardamom - 2 nos
Lemon juice - 1 tsp


Watch video showing How to make bread neyyvada

  • Discard the sides of the bread and then make it to fine pieces.
  •  Add 1 tsp of ghee to this bread pieces and combine well with your hand.
  • Add milk little by little and knead very well. Do not add more milk. Add the remaining 1 tsp of ghee and form a dough.
  •  When done, transfer it the blender and pulse it for a second or two. This makes the dough lumps free and soft.
  • Now again knead  and make small balls out of it. Flatten it and make a hole in the centre like vada.
  • Then prepare the sugar syrup by boiling sugar, water, cardamom, lemon juice in a sauce pan for 6 TO 8 minutes.  No need of reaching one string consistency.
  • Once done, off the flame and let it set aside.
  • Heat a pan with oil for deep frying. The oil must be hot and then reduce the flame to medium low. Do not fry this sweet over a low flame or high flame which is very important.
  • Do not fry for long also. When done transfer it to a plate. Immediately drop it to the hot  syrup. Soak it for 30 seconds in the syrup and transfer it to a plate. Refrigerate it for 15 mins and serve.