Showing posts from 2015

Chocolate Coated Strawberries

Today's recipe can be made by kids too.  You just need 3 ingredients and a sweet treat is ready for you and your kids. Great  snack  for parties, specially for kids parties.  This simple and delicious recipes goes to the 2nd day, week 4  of BM 59 under the theme Kids Delight- Party Pleasers ( finger foods).


Fresh Strawberries 5
Semi sweet Chocolate chips 1/4 cup
Sprinklers of your choice


Wash and pat dry fresh strawberries.
In a microwave safe bowl add chocolate chips and run it for 15 seconds.
Give it a stir and dip each strawberry into it, so that half of the strawberry is coated with chocolate.
Add some sprinklers on top.
Let the strawberries rest for sometime so that the chocolate dries up completely.
You can even refrigerate  them for few minutes.

Check to see what my fellow bloggers are cooking for BM 59.

Also sending this recipe to Srivalli's  Kids event hosted by Priya Srinivasan for this month.

Whole Wheat Eggless Chocolate Cupcakes

Today we are starting with the final week for BM 59 and most importantly we are in the last week of the year 2015. Soon we are going to enter into New Year with new goals and resolutions.  We have started our celebrations  with Christmas Eve Party in our apartment complex. Me along with another 5 families wanted to give a surprise party to our kids today. We had potluck party with lots of yummy food. I choose to bake cupcakes which are kids all time favorite.  Wanted to make these cupcakes in a healthy version  so I have used Whole wheat flour instead of regular all purpose flour. This recipe goes to the first day of week 4 of BM 59 under the theme Kids Delight- Party Pleasers (finger food). 


Whole wheat  flour / All purpose flour 1 1/2 cup
Cocoa powder 1/2 cup
Powdered sugar 2 cups
Baking soda 2 tea spoons
Salt 1/4 tea spoon
Vegetable oil 1/2 cup
Mixed fruit Jam  2 spoons
Vanilla essence 2 spoons
Water 1 1/2 cup
Chocolate chips 1/2 cup


Preheat oven to 350 Degrees F.
I ha…

Banana Walnut and Dates Bread

Banana is one of my favorite fruit.  This is one of the recipe which  I  wanted to make but was keep postponing since very long time. I like the Banana Walnut bread which we get in Starbucks. Its been a while I had it. Thought why not make it at home and enjoy it with a cup of coffee. It make this bread more tasty I have added chopped dates also along with chopped walnuts.  Very simple to prepare yet healthy. This recipes goes to the 2nd day of BM 59 under the theme "Holiday Bakes" As kids wake up late during holidays and love to have their favorite food  apart from the regular rice, roti etc...I made this delicious and healthy banana  bread which they have it at any time of the day.  Here goes the recipe........... 


Ripe banana 1
Walnuts 1/4 cup chopped
Dates 1/4 chopped
Melted butter 1/2 cup
All purpose flour / Maida 1 cup
Sugar 3/4 cup
Eggs 2
Vanilla extract 1/2 spoon
Pinch of salt (optional)


Mash banana in a bowl and keep aside.
Melt butter, add sugar and bl…

Pistachio Flavored Butter Cookies

 As the Christmas holidays are approaching kids are making their plans for their play dates and sleep overs.  Kids love to have cookies, chips  and chocolates and what not. Being a stay home mom, I always love to cook something exciting and new for my kids. Not only me but I guess most of the mom's  feel very happy when your kids and family  love and appreciate your food.

Saw this easy and delicious butter cookies recipe in one of my friends place and wanted to give it a try. With few modifications made these Butter cookies with a touch of pistachio flavor. My kids are picky eaters and not  a big fan of eat nuts in their daily diet. So I have added some pistachio powder to the cookie mixture, believe me or not kid's didn't even know that I have added some nuts to the cookies. Now these are a big hit in my house.

Today we are starting with BM 59, last marathon  for the year 2015. Starting this months Marathon with a special theme called "Holiday Bakes". As  holidays…

Capsicum Masala Rice ~~ Bell pepper Fried Rice

Today's recipe is one of the simplest recipe which can be made in no time. Just roast the masala ingredients make a powder, combine with rice and cook. Found this interesting recipe in Sanjay Thumma's Very simple and flavorful dish with very few ingredients. If you have any left over rice from the previous day or got bored of having the same old rice and curry for lunch. Make this flavorful dish and enjoy  your dinner.

This recipe goes to the 3rd and final post for BM 58 under the theme " Rice Dishes". Here are the ingredients and the  procedure for the dish...


Bell peppers 2
Cooked rice 3 cups
Udad dal / black gram 1 spoon
Cinnamon stick 1 inch
Cumin seeds 1/2 spoon
Mustard seeds 1 spoon
Coriander seeds 1 spoon
Dry red chilies 4
Roasted peanuts 3 spoons
Curry leaves 10
Oil  5 to 6 spoons


In a small pan heat 1 spoon oil and add cumin seeds and udad dal (black gram).
On low to medium flame fry till  cumin splutters, add coriander seeds, red chi…

Schezwan Veg Fried Rice

I am a big fan of spicy food, specially when it comes to Chinese and South Indian food. Made this dish couple of month ago when my family was craving for Chinese food. Kids wanted noodles, so made hakka noodles for them and Spicy Schezwan Fried fried rice us me and hubby dear. As I had some Cauliflower in my fridge, made Gobi Manchuria along with  sweet corn soup to make it a complete Indo-Chinese meal.

Schezwan Fried Rice is a Indo-Chinese dish, which I made with home made Schezwan Sauce. If this sauce is ready and handy to you in your refrigerator you can make this spicy and delicious fried rice with in few minutes.Very easy to make with very few ingredients.I have  made this a veg version, but you can also add cooked chicken, eggs, shrimp and any other meat too. This is  the perfect dish for lunch or dinner who loves to have spicy food. Here goes this dish to the 2nd day, Week 4 of BM 58 under the theme "Rice Dishes".


Long grain rice / Basmathi rice 2 cups

Sindhi Chicken Dum Biryani

Today we are starting with 4th week of Blogging Marathon 58. My theme for the week is "Rice Dishes".  From savory items to sweet dishes there are thousands of recipes which we can think of making with rice. Rice is widely consumed staple food for large part worlds human population, specially in Asia. Rice is cooked by boiling or steaming. Rice is cooked plain and served with any vegetable curry or Non veg curry. Rice is also cooked along with some vegetable, meat and fish with some spices to flavor to the  rice. They are either called Pulao, Pilaf or Biryani.

For day 1, am here with Sindhi Style Chicken Dum Biryani.  Rice is layered along with chicken curry which is cooked with some spices and potatoes. Biryani is one of our family favorite and made at least twice or thrice a month. This recipes goes to BM 58, Week 4, day 1.


Chicken 1 kg / 2 lbs
Onion 1 large
Tomato 2 medium
Potato large 3
Ginger garlic paste 1 1/2 spoon
Green chili 3
Mint leaves 1/2 cup
Cilantro / Corian…

Poha Mixture

For day 2 under the theme "Tea Time Snacks" am here with a crisp and crunchy savory snack to munch on with a cup of hot tea or coffee. As the festival season is going on have made this Poha Mixture to serve my friends. Very simple snack which can be made in minutes. Here goes the recipe..


Poha 2 cups
Red chili 3
Curry leaves 10
Peanuts 1/4 cup
Roasted chana dal / Putnalu 1/4 cup
Salt to taste
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Amchur powder 1/4 spoon
Oil 1/2 spoon


In a large pan dry roast poha.
On a medium flame keep stirring poha till it become nice and crisp.
Transfer to another plate and let it cool down.
In the same pan add 1/2 spoon oil and add peanuts.
Fry till nice aroma  come out.
Remove and add red chili, curry leaves and roasted chana dal.
Fry for 3 to 4 minutes on medium flame till crisp.
Now add haldi to the mixture and mix well.
Transfer poha to the pan and add salt, chili powder and amchur powder.
On a  low flame mix everything together and let …

Brownie with Nutella Syrup

  Today we are starting with week 2, 58th Edition of Blogging Marathon. For day 1 under the theme Tea Time Snacks  am here with a delicious sweet treat, Brownie with Nutella  Syrup. Tea Time snacks can be sweet or savory. People prefer savory snacks mostly but for a change I have made this delicious snack for my guests last weekend.   Nutella, milk and  whip cream mixed together will make a nice and smooth syrup which can be served with not only brownie but also on any kind of cake, milkshake or even pancakes.  Here goes the recipe......


Nutella 1/4 cup
Heavy whip cream 1/4 cup
Milk 5 to 6 spoons


As nutella is very thick, first will add milk to it and make it a semi liquid mixture.
Now add heavy whip cream and fold it well, do not mix it in a circular motion.
I have used store bought brownie mix to prepare Brownie. 
Once the brownie is baked and cooled down spread the nutella syrup on top.
Top it with whipped cream and and serve.
That's it Brownie with yummy…

Boneless Fish Curry

Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, lakes and rivers. Whole tilapia fish can be processes into skinless and boneless. They have very low of mercury as they are fast growing, lean and short-lived. Tilapia are low in saturated fat, calories and sodium and are good source of protein.

Today I have made a delicious fish curry with Tilapia. This simple and yummy curry is my family favorite dish. So this curry goes to day 3, week 2 of BM 57 under the theme "Side Dishes". Tastes best with plain rice or any flavored rice. 


Tilapia Fish fillets 4  Onions 1 large Tomato 1 medium Curd 1/2 cup Green chilies 4
Curry leaves 4 Ginger garlic paste 2 spoons Cumin powder 1 1/2 spoons Shan Fish masala 2 spoons Chili powder 1 1/2 spoons Haldi 1/2 spoon Cilantro 1/2 cup Salt to taste Oil 


You can use any kind of fish, but this tastes better with tilapia.
I have taken 4 fillets, cut them into 2 inch pieces.
I have got around 16, 2 inch pieces.

Marinate fish …

Sorakaya Kobbari Kura ~ Bottle gourd and Coconut curry

Calabash or Bottle gourd or lauki  is vine grown for its fruit. Fresh fruit has a light green smooth skin and white flesh. The North Indian  popular dish is Lauki Channa. The juice of Bottle gourd is considered to have medicinal properties and to be very good for health.

For day 2, week 2 of BM 57 under the theme Side Dishes am here with a dry curry with Bottle gourd and coconut. Great to have with roti, naan or any Indian  flat bread. Here goes the recipe...


Bottle gourd pieces 2 cups
Onion 1 small
Green chili 2
Curry leaves 4
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Freshly grated coconut 1/2 cup
Salt to taste
Turmeric powder 1/2 spoon
Chili powder 1/2  spoon
Oil 3 spoons


Cut Bottle gourd into small pieces.
Heat oil in a cooking pan and add mustard seeds.
Once the mustard seeds start splattering add cumin seeds, curry leaves and chopped green chili's.
Saute for a minute and add chopped onion.
Fry till the onions turn light brown.
Now add cut bottle gourd pieces, sal…

Egg Kurma

Today we are started with 2nd week of BM 57, my theme for the week is cooking any side dishes for rice or roti.   This is one easy Indian  egg curry which is made with  boiled eggs, onion and tomato. Poppy seed and  Cashew nut paste along with other spices give nice and rich gravy to this curry.  Here goes the recipe........


Eggs 4
Cashew nuts 1/4 cup
Poppy seeds 1/4 cup
Onion 1 medium
Tomato puree 1/2 cup
Coriander powder 1 spoon
Cumin powder 1/2 spoon
Chili powder 1 spoon
Salt to taste
Turmeric powder 1/4 spoon
Cinnamon stick 1 inch 1
Cloves 2
Bay leaf 1
Cardamom 1
Cumin seeds
Ginger garlic paste 1 spoon
Oil 4 spoons


Boil eggs, remove the shell and keep aside.
In 1 cup water add cashew nuts and poppy seeds to boil for 15 to 20 minutes.
This process with make the paste very smooth.
In a pan heat 1 spoon oil and add chopped onions.
Fry till golden brown and let it cool.
Now add boiled cashew nuts, poppy seeds and onion to blender and make it to smooth paste.
In a large or medium pan …

Fried Aubergine ~ Fried Eggplant

Fried Aubergine is one of the simplest snack I have made so far.  Fried Aubergine is also known as Badhinjan Magli  in Arabic. I tried to google for this recipe and found many variation for this particular recipe. At last decided to make the one from this page, which looks simple and easy for me. Made this yummy and crispy fried Aubergine on a cold and rainy day. Kids loved it and of course we grown ups too. This post goes to the 3rd day of BM 57 under the theme "Cooking with Eggplants." Here goes the recipe.....


Aubergine / Eggplant 1 large
Plain flour 1 cup
Toasted sesame seeds 1 spoon
Chopped Fresh Mint leaves 2 spoons
Salt to taste
Olive oil for deep frying
Water to mix the batter
Baking soda 1/2 spoon


Cut eggplant into thick slices.
Add salt mix and leave the pieces in colander for 20 to 30 minutes.
Pat the eggplant pieces with dry paper towel and keep aside.
In a bowl add flour and  salt to taste.
Add little water at a time to  make a smooth batter.
Now add b…

Kyopolou ~ Turkish Eggplant Relish

Kyopolou is a popular  Bulgarian and Turkish spread made from roasted eggplant and garlic. Other ingredients used are red bell pepper, onion  and tomatoes. Hot peppers can also be used if you like spicy relish.  Taste can vary from hot to sweet. This dish is generally made as a canned food for the winter season. Clickhere for the original recipe.

As said in my last post eggplant is widely used in Turkish and Indian cuisine. Kyopolou is similar to our Indian  chutney / dip which is usually made  in Southern part of India. Only thing is we add some tempering to the paste / chutney at the end before serving. 

Kyopolou goes to the 2nd day of Week 1 under the theme-Cooking with Eggplant for BM 57. Here goes the recipe....


Eggplant 1 large
Ripe tomato 2
Red bell pepper 1
Garlic cloves 4
Cilantro 1/4 cup
Vinegar 1 spoon
Olive oil 2 spoons
Salt to taste
Black pepper 1/2 spoon


Wash all the veggies thoroughly.
Apply little oil on eggplant, tomato and bell pepper.
Poke holes in eggplan…

Ajapsandali ~~ Georgian Eggplant & Vegetable Stew

Today we are starting with 57th edition of Blogging Marathon. I choose a very interesting theme for the first  week- cooking with Eggplants. Eggplant or aubergine is a species of nightshade grown for its edible fruit. This is known as Brinjal in Southeast Asia and South Africa.

Eggplant is used in cuisines of many countries, it is widely used in its native Indian Cuisine. It is often stewed as in French Cuisine or deep fried as in Italian cuisine.Eggplant is also used in Turkey  and middle eastern countries too. Eggplant is also used in  some parts of North America, specially in Georgian Cuisine. Ajapsandali is a vegetable stew made with eggplant and other veggies in large quantity during autumn and preserved for winter. This dish brings warmth and comfortable atmosphere for a cold winter day.

 So this hot and yummy vegetable stew Ajapsandali goes for the day 1, week 1  of BM 57. Here goes the recipe.....


Eggplant 1 medium size
Onion 1 small
Tomato 1 small
Potato 2  large
Garlic …