Friday, February 28, 2014

Masala Finger Toast/Bombay Finger Toast

Bombay Finger Toast/Masala Finger Toast

English Breakfast with Indian Flavour

Preparation time : 7 minutes
Cooking Time : 10 minutes
Serves : 3 or 4 Person

Easy to prepare, Often I am preparing variety of toast for our breakfast & Lunch box. It’s My Hubby’s favorite Breakfast. Easy to digest for all age groups.


Bread slices – 12 pcs

Egg – 3nos
Milk – 100 ml

Garlic – 4 pod
Ginger – 1 inch size
Cilantro – ½ bunch (chopped 3tbspn)
Green chilli – 1 no

Black pepper pwd – ½ tspn
Cinnamon pwd – ½ tspn
Sugar – ½ tspn
Pineapple essence – 1 drops

Butter + oil – required qty


Beat the egg and milk until fluffy texture.
Grind  ginger, garlic , green chilli and cilantro coarsely and add it to egg and milk  
Add sugar, egg, pineapple essence, and cinnamon pwd and mix it well.
Cut the bread slices into finger size or desired shape.
Heat the pan, sprinkle butter + oil and dip the bread into egg mixture 
Fry both the sides until golden brown.
Yummy & easy breakfast ready to serve it with mint dip (chutney).

Mint Dip

Mint – ½ cup
Grated coconut – 2 tbspn
Cilantro –few
Green chilli -1no
Roasted Cumin pwd – ½ tspn
Lemon juice – 1 tbspn
Salt – ¼ tspn (to taste)

Grind altogether until it turns smooth paste and transfer it to a serving bowl.

Breakfast Menu

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Thursday, February 20, 2014

Hyderabadi Nizami Biriyani

Hyderabadi Nizami Biriyani
ஹைதராபாத் நிஜாமி பிரியாணி

Simple and Easy Rich Biriyani.

Hyderabadi Nizami Biriyani
Preparation time : 30 mins
Marinating time  : 3 hours
Cooking time       : 1 hour
Serves  : 5 to 6 person
 Recipe Source : Dubai Friday Magazine

Mutton with bone ( cut into medium size) – 600 gram or 1 kg
yogurt – 200 gram
red  chilli powder  - 2 tspn
gram masala powder – 1tspn
turmeric – powder – ¼ tspn
crispy fried onion – 100 gram
raw papaya paste – 25 gram
ginger garlic paste  - 50 gram
fried cashew nut ground to a paste (optional)
water 1 /1/2 litres
oil – 4 tbspn

Browned Onion

basmati rice washed , drained  and soaked for 30 minutes
whole spices ( cinnamon, cardamoms and cloves) – few
black cumin – 1 tspn
fresh coriander leaves – 1 bunch
fresh mint leaves – 1 bunch

saffron – 1 pinch ( soaked in 5 tbspn of water)
chopped green chilli  - 2 tspn
browed onion – 50 gram
lemon juice  - 2 tspn

whole wheat flour dough – 100 gram
hard boiled  eggs – 2 ( peeled and quarted


In a wide bowl add, mutton, yogurt, spice powders, fried onions, papaya paste, ginger garlic paste , salt and cashew nut paste marinate about 3 hours.

Boil water in pan. Add oil, and salt to water. Add rice ,whole spices and black cumin. Cook until rice is half done.

Divide rice into three portions. Spread on portion into a heavy bottomed pan to make an even layer.spoon half marinated mutton over.spreading evenly third of coriander leave, mint leaves, saffron milk, green chillies and browned onions on  top.

Repeat the same another two portion evenly.

Drizzle lime juice over. Roll dough   into rope and place around rim of pan. Seal pan with a lid and cook over a medium heat for 30 minutes or until steam begins to come out from  the sides. Do not remove lid during cooking process.

Reduce heat to low and place an iron griddle underunderneath pan. Cook for another 20 minutes.
Set aside for 10 minutes then remove lid.

Garnish with browned onions, coriander and eggs. Serve with raita

Chicken Tikka

Agar Agar Jelly

Bhoondi Raita

Hard Boiled Egg


I prepared above combo for my  second son Hanefudeen for his Birthday (14th Feb.)

Linking to Annu's South Indian cooking hosted by nandoo's s kitchen

Thursday, February 13, 2014

Kerala Special Payiru Curry - Whole Moong Dhal Curry


Nool Puttu & Kerala Payiru kari

This curry has been taken by Keralites as their morning breakfast.
They Take this as a side dish for idiyapam(nool puttu),puttu , apaam It goes well with other food also.

Kerala Payaru kaRi – Whole Moong Dhal Gravy
Whole Moong Dal : 150 gram
Onion – 1 no
Tomato – 1 no
Green chilli (slit) – 3 nos
Ginger grated – 1 tspn
Garlic - 2 nos  (crushed)
Turmeric powder – ¼ tspn
Coconut milk powder – 1tspn
Salt – to taste
For tempering
Oil – 3 tspn ( sunflower oil or coconut oil KL Nimal Brand)
Mustard seeds – ½ tspn
Curry leaves – few
Whole red chilli – 2
Small onion – 2 nos
Soak moong dal overnight, next day morning wash and drain the water.
Add 350 ml water chopped onion, diced tomato, garlic,ginger, salt green chili, turmeric,.
Dissolve coconut powder in a hot water and add it to dal 
close the cooker and leave for 3 to 4 whistles. 
Remove from the gas stove after pressure is released mash slightly with masher.
Finely, temper with given ingredients and add it to moong dal.

Note Instead of coconut powder you can use fresh coconut milk.
This Kerala Special Payiru kari goes very well with idiyappam (Spring hoppers) , Puttu, AAppam.
Linking to Annu's South Indian cooking hosted by nandoo's s kitchen
Linking to walk through memory lane hosted by Amrita
King Fish Fry with Biriyani masala
King fish roast

Karnataka Style goose berry Rice
Anchovies Gravy

Saturday, February 8, 2014

Sweet Corn Carrot Soup with Oregano

Colorful soup kids favorite

corn  - 100 gram
carrot - 50 gram (cut in small pieces)
maggi vegetable stock - small pieces 
water - 500 ml
oregano  - 1/2 tspn
crushed black pepper - 1/2 tspn

maida (plain flour) - 1 tspn
milk - 50 ml

cream of sweet corn - 25 gr


Boil water with veg stock, salt,oregano
add corn and carrot cook for 7 min
mix maida and milk together and add it to soup and cook for3 mintes
finally add cream of sweet corn and pepper powder cook for 2 miutes, remove from the stove
serve hot with garlic bun.