Monday, May 18, 2015

Mint Rice/Pudina Rice

Hi everyone, it has been a long time I posted recipes on my blog.Due to some personal work, i would not post recipes.Today I came with simple and delicious rice that is mint rice/pudina rice.It is very easy to prepare and when you cook this rice, the whole house will be filled with mint aroma.Here goes the recipe


·         Basmati rice-1cup
·         Onions-2nos
·         Greenchillies-7nos        
·         Grated coconut-2tbsp
·         Tamarind-small lemon sized
·         Salt as per taste
·         Oil-2 to 3tbsp

For Seasoning :
·         Mustard seeds-1/2tsp
·         Black gram dal-1tsp
·         Bengal gram dal-1tsp
·         Broken cashew nuts-1tbsp
·         Curry leaves few

1.Cook rice till each grain is separate.Spread the rice over a broad plate to cool.

2.Heat a tsp.of oil and fry green chilies and mint leaves till the leaves shrink.Grind it along with coconut, tamarind, and salt.

3.Heat rest of the oil, fry the seasonings and then with finely cut onions till it becomes crisp.Add ground masala paste and fry few minutes till good smell comes from it.

4.Reduce the flame and add cooked rice.Mix gently till rice becomes hot and then serve with papad.

Monday, March 16, 2015

Grilled Tandoori Chicken

Today I am posting a mouthwatering and yummy grilled tandoori chicken, which I have prepared yesterday for my lunch.It is a big hit at my home, my kids enjoyed it very well.It just needed little marination and grill it in the oven and you will like it very much.Here goes the recipe... 


·         Chicken legs - 4
·         Kashmiri chili powder-2tbsp
·         Thick yogurt-4tbsp
·         Ginger-garlic paste-1tbsp
·         Cumin powder-1/2tbsp
·         Garam masala-1/2tbsp
·         Coriander powder-1tbsp
·         Tandoori masala powder-1/2tbsp
·         Ghee/butter/oil-1tbsp(here I used ghee)
·         Lemon juice-2tbsp
·         Salt to taste


1.    Clean the chicken legs, remove the skin from the chicken and make slits with a knife, so that masala goes well inside it.

2.    Take a small cup, add 1tsp chili powder, salt, and lemon juice.mix well.Apply this paste nicely to the chicken pieces inside the slits and leave it for 10 minutes.

3.    Then take another bowl, add remaining chili powder, coriander, cumin, tandoori masala, ginger garlic paste and garam masala powder along with curd.Mix well.

4.    Now add the chicken legs to this masala and mix well so that all masala is nicely coated, add ghee at this stage and mix again. Marinate it for overnight in the fridge or At least 4hours.Here I marinated overnight.

5.    Preheat the oven to 200 degrees Take a baking tray and put silver foil and brush the foil with oil and pop the chicken legs into a tray and bake for 1 hour, turning both sides or until it is cooked.Mine cooked for 1 hour 10 minutes make sure how your ovens work and adjust the time.Once it is cooked allow it to cool for few seconds and enjoy with onions strings and lemon wedges.

Wednesday, February 25, 2015

Coconut Ladoos with Condensed Milk On 7th Birthday of FoodLovers

Today I am very happy to share that my blog "Food Lovers" is celebrating its 7th birthday. On this occasion, I thank each and every one for supporting and encouraging all these years by giving your valuable comments. To celebrate this occasion I made these delicious coconut ladoos with condensed milk, these are very simple to make and they taste very delicious.Here goes the recipe.


·         Nestle Condensed milk-1tin(400ml)
·         Desiccated coconut powder-350 grams, keep extra for rolling ladoos.
·         Ghee-1tbsp
·         Cardamom powder a pinch


1.    Take a pan, add all the above ingredients and cook on slow flame till the mixture leaves the sides of pan(approximately it takes 5-7 minutes).

2.    Cool the mixture and roll into small ladoos with buttered hands.Roll the ladoos in extra coconut powder and serve.

Sunday, February 22, 2015

Spicy Diamond Cuts

Today I am posting a recipe which we have eaten in our childhood days is spicy diamond cuts.I think now everyone would have gone into there childhood days.This snack is so simple to make and it tastes so good along with tea or coffee. Here goes the recipe.

Ingredients :
·         Plain flour/maida/all purpose flour - 1 cup
·         Wheat flour - 1/2 cup
·         Cumin seeds/jeera -2tbsp
·         White sesame seeds -1tbsp
·         Green chilies -3 nos
·         Ginger - 1/2 inch
·         Curry leaves few
·         Salt to taste
·         Oil for deep frying

Preparation :

1. In a blender grind green chilies, ginger and curry leaves into a fine paste by adding salt.

2. Take a bowl, pop plain flour, wheat flour, cumin and sesame seeds along with grounded paste and mix everything well, adjust salt according to your taste.   
  Note: Here you can use chili powder instead of green chilies paste.

3. Add 2tbsp of hot oil to the flour mixture and combine well.Add water little by little to a make stiff dough.Cover the dough with a cloth and rest it for 10 minutes.

4. Heat the oil for deep frying. Divide the dough into two balls and take one ball to roll and cover the remaining dough.

5. Apply oil on your worktop, roll the dough very thin as possible. Prick the rolled dough with a fork, to prevent puffing while frying. Cut them into triangle shape using knife or pizza cutter. Fry them in medium flame until they turn into golden color, while frying cover the remaining triangles.

6. Do the same process for the remaining dough and enjoy tasty and crunchy spicy diamonds.

Note: Store them in an airtight container after cooling and they will stay fresh for 2-3 weeks.

Sunday, January 25, 2015

Chettinad Egg Curry

Today's recipe is about chettinad egg curry.I made this curry long back ago and it was present in my draft. I thought I will post it today.It goes well with rotis,biryani and even with plain rice also.Here goes the recipe.

Boiled eggs -  4 to 5
Chopped onions -2
Chopped tomatoes - 2
Oil- 2tbsp
Salt to taste
Green chillies -2
Curry and coriander leaves

To grind:
Coriander powder-1 1/2 tsp
Chilly powder -1 1/2 tsp
Poppy seeds-1/2tsp
Fennel seeds- 1/2 tsp
Garlic pods - 4 to 5
Coriander leaves few

1. Heat a pan with a oil,pop cumin seeds,chopped onions and green chillies.
2. Fry them till onions are cooked nicely, then add the grounded masala along with chopped tomatoes and  cook till the oil separates from the masala or till the masala is cooked nicely.
3. Once the masala is cooked nicely add required water you needed for gravy and add salt accordingly  to your taste. Cover and cook for 5 minutes on medium flame.
4. After 5 minutes add the boiled eggs and cook till how much thick consistency you want your gravy.
5. Finally add the chopped coriander leaves and transfer into a serving bowl and enjoy.

Wednesday, January 21, 2015

Gutti Vankaya Kura (Dry Version)/Stuffed Eggplant/Brinjal Fry

Today I am posting a recipe from my place i.e. South Indian recipe ( Andhra pradesh).The recipe is gutti vankaya kura dry version.First time I tried this recipe and it tasted very delicious.We had this kura with rice and sambar.In this recipe eggplant/vankaya is stuffed with spices and cooked.Here goes the recipe... 

Vankaya/eggplant/brinjal- 6
Red chillies-5nos
Channa dal-2tbsp
Urad dal-2tbsp
Coriander seeds-1tbsp
Cumin seeds-1tbsp
Fenugreek seeds-1/4tsp
Curry leaves
Turmeric powder-1/4tsp
Salt to taste
Oil for deep frying and extra 1tbsp for making curry


1.  First wash the brinjals and then slit the brinjals in the centre into four pieces and soak them in the salt  water.
2.  Heat a pan with oil for deep frying,and fry the brinjals for 1 minute ( that is cook them halfway only).Remove the brinjals and keep aside.
3. Heat a pan with 1tbsp of oil,fry all the spices by adding one by one,till you get nice aroma.Allow it to cool  add salt and grind into a fine powder.
4. Take the grounded powder into a bowl and add little water to make into a dough shape.
5. Take the fried brinjals and stuff the masala into it.
6. Now again heat another pan with 1 tbsp of oil and place the stuffed brinjals,close it with lid and cook for 20 minutes on low flame,turning occasionally all the sides.
7. Finally garnish with coriander leaves and transfer into a serving bowl and enjoy!

Sunday, January 18, 2015

Sprouted Moongdal Cutlet

First of all a very happy new year to all my readers and blogger friends.It has been very long time I posted  recipes in my blog,as I was little busy with my studies.This year I am starting my post with healthy recipe,that is sprouted moongdal cutlets.Here goes the recipe...

Sprouted moongdal-1cup
Boiled potatoes-2 big
Gram flour-2tbsp
Oil for shallow frying
Chopped green chillies -2nos
Chopped coriander leaves
Ginger paste-1tsp
Coriander powder-1tsp
Amchur powder-1/4tsp
Red chilly powder-1/2tsp
Salt as per taste

Preparation :
1.First boil the sprouted moongdal in water just for 3-4 minutes and drain the water from it.Then mash the sprouted moongdal using a spoon.
2.Then mash the potatoes nicely and added to the dal.
3. Add all the spices and powders to the sprouted moongdal mixture and mix well.

Make into a dough .Now it is ready to make cutlets.
4.Take a little bit of mixture in your hands and bind it properly,press it gently between your hands to make a flat shaped cutlet.
5. Dip the cutlet into the bread crumbs,so that it is fully covered by the breadcrumbs.Do the rest of the cutlets in the same way and keep it on a plate.
6.Now keep this cutlets in fridge for at least 15 minutes,so that it won't break while shallow frying.
7.Heat a pan with 3-4 tbsp of oil,once is oil gets heated add slowly the cutlets into the pan, fry them on medium to low flame.Until they turn into golden brown on both sides.
8.Now transfer them into a serving plate and enjoy with your favourite chutney.