Fabulous Blog ribbon

Woo hoo!! I am here with a blog ribbon award passed to me by our own fellow blogger R.Punitha from “” ….She got a wonderful space to visit. It’s a place where you’ll find awesome South Indian delicacies from her kitchen. Thank you so much for passing it to me and making me feel so happy.. Loved the award. 
By the way the blog ribbon has few rules to follow.. And here it is..
Rules of this ribbon:
Rule 1 : Post rules on my blog.
Rule 2 : State ‘5 most fabulous moments either in real life or blogosphere’
Rule 3 : State ‘5 things I love’
Rule 4 : State ‘5 things I hate’
Rule 5 : Pass this ribbon to ‘5 lovely blogger friends’ (leave a comment in their blog to notify that you’ve passed them this ribbon).

Rule 1
Already accomplished above.

Rule 2 : ‘5 most fabulous moments either in real life or blogosphere’
  1. Being with my mom, dad, bro & family. 
  2. When I was selected in campus interview.
  3. When I decided to marry my very best friend..
  4. The very first trip to China..
  5. Realizing my passion for food & cooking and started my own food blog ūüôā

Rule 3 : ‘5 things I love’
  1. Family & Friends
  2. Food – Cooking, cuisine, restaurants
  3. Photography 
  4. My iPad 2
  5. Roller coaster ūüėČ
Rule 4 : ‘5 things I hate’
  1. Bugs
  2. Dentist 
  3. Waking early morning
  4. Sex discrimination
  5. Noisy people

Rule 5 :  ‘5 lovely blogger friends’ 

  1. Sonali Pradhan –
  2. Kavi –
  3. Abhilasha –
  4. Sangeetha Nambi –
  5. Vimitha Ananad –
Hope you guys accept this award.. 

Thai Pineapple Rice



Servings:  3        

Preparation Time: 15 mins

Cooking time: 15 mins

Level: Moderate


1)      Pineapple (Excluding the skin)            275 gm (Big one)

2)      Cooked rice                                  600 gm

3)      Diced carrots and peas               150 gm

4)      Shrimps                                        15 nos /100 gm

5)      Onion                                           150 gm (1 medium)

6)      Garlic                                           2 cloves

7)      Green chilli                                  2 nos

8)      Egg                                               2 nos

9)      Cashewnut                                   15 nos

10)   Raisins                                         1 Tbsp

11)   Curry powder                               1 Tbsp

12)   Fish sauce /Soy sauce                 2 Tbsp

13)   Salt                                               as required


1)      Fry the cashewnuts either by toasting them in oil or in oven.

2)      Clean the shrimps thoroughly and dry them using towel.

3)      Dice the carrot into small cubes.

4)      Chop the onions and garlic finely. Chop the green chillies.

5)      Heat 1 tsp oil in a pan. Add the egg and cook it like you cook scrambled egg. Keep it aside.

6)      Chop the side of the pineapple and make it into two pieces one large like serving bowl another

with a thickness of a lid. Scoop all the pineapple from the largest portion. Try to get large chunks.

7)      Cube the pineapple. Take 1/3rd of the pineapple and juice it.

8)      Using fork separate any lumps in the cooked rice.


 1)      Heat 1 Tbsp Oil in a wok.

2)      Add the chopped garlic, onion and green chilli. Fry them till onion turns golden brown.

3)      Add the shrimps and diced vegetables. Saute for 3-4 mins or till the shrimps turn pinkish.

4)      Now add the pineapple along with the juice and sauté for a minute.

5)      Add in the curry powder and salt. Mix well.

6)      Add the rice and stir well till it combines well with the mixture.

7)      Now add the scrambled egg and fish sauce. Toss them to combine.

8)      Taste for correcting salt and curry powder. If needed add it at this stage.

9)      Turn off the heat. Transfer to the scooped pineapples’s large portion carefully.

10)   Serve hot.

Pepper Chicken


Servings:  2

Preparation Time: 20 mins

Cooking time: 1 hr

Level: Moderate


1)      Chicken with bone                         300 gm

2)      Onion                                                  200 gm (One Big)

3)      Tomato                                               150 gm  (Two Small)

4)      Ginger                                                 15 gm

5)      Garlic                                                   4 cloves

6)      Green chilli                                        2 nos

7)      Curry leaves                                      10 nos

8)      Cumin seeds                                     1 Tsp

9)      Clove                                                   4 nos

10)   Green Cardamom                          2 nos

11)   Bay leaves                                         2 nos

12)   Cinnamom                                         1 stick 5cm length

13)¬†¬†¬†Turmeric powder¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬ľ¬†Tsp

14)   Vegetable Oil                                   1 Tbsp

15)   Coriander leaves                             For garnishing

16)   Water                                                  1 Cup

For Marinade

17)   Lemon juice                                      2 Tbsp

18)   Coriander powder                          1 Tbsp

19)¬†¬†¬†Red chilli powder¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬Ĺ¬†Tsp

20)¬†¬†¬†Turmeric powder¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬ľ¬†Tsp

21)   Cumin powder                                 1 Tsp

22)   Ginger garlic paste                        

23)   Crushed black pepper                  1 Tbsp

24)   Salt                                                       as required

25)   Vegetable oil                                    1 Tbsp

For Dry Roast

26)   Coriander seeds                              1 Tbsp

27)¬†¬†¬†Black peppercorns¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†1 ¬Ĺ¬†¬†Tbsp



1)      Dry roast the black pepper corns and coriander seeds separately

2)      Grind the coriander seeds to fine powder and crush the pepper

corns to coarse.

3)      Make a paste of ginger, garlic and one green chilli.

4)      Clean the chicken and pat dry using towel. Marinate chicken with lemon juice, ginger garlic paste,

 powdered coriander seeds, turmeric powder, Red chilli powder, Cumin powder,  Salt, Oil and

 half of the crushed  black peppercorns. Marinate for atleast 15 mins.

5)      Slice the onion thinly. Slit remaining one green chilli. Chop the tomatoes and grind them

using blender.


1)      Heat 1 Tbsp Oil in a pan.

2)      Add cumin and allow it to splutter.

3)      When it splutters add cinnamon, cardamom, cloves and bay leaves. Sauté for 30 sec.

4)      Now add half of the thinly sliced onions. Stir fry till it becomes translucent adding little salt.

5)      Add turmeric into the onion and mix well

6)      Add the marinated chicken and combine well. Stir till chicken turns white.

7)      Now add the tomato paste and 1 cup of water. Mix everything well.

8)      Reduce the flame to low and cook the chicken for 30 -45 mins or till gravy thickens. Stir inbetween

to avoid  gravy sticking to the pan. Check for salt and if needed add it.

9)      When the gravy is thickened add the remaining crushed peppercorns. Stir to mix well.

10)   Turn off the heat.

For Tadka

11)   Take another pan and heat oil.

12)   Add curry leaves, remaining sliced onions and green chilli. Fry till onion become golden brown and

little crunchy.

13)   Transfer this mixture to the chicken and combine well.

14)   Garnish with coriander leaves and onion. Serve with rice or rotis.

Bhuna Gosht


Last weekend my husband and I went to downtown for grocery shopping. After shopping, with heavily loaded bag we got into a taxi and somehow my husband managed to guide the driver to the nearest metro station Xiaobei to get back home. The guy was so surprised and happy to see my husband speaking broken Chinese ;).

While trying to explain about the metro station, he nodded for some reason and asked whether we are going for dining. We were confused¬†and was checking GPS all the way till we got there. When finally we got down in the right destination we realized huh!! That’s what he meant..¬†I guess he thought we are from ¬†middle east countries and we are heading to have dinner at Arabic street..

The street is full of Arab restaurants and¬†stores.We’d no idea such place exists in here.. We bookmarked the place to reach out again for Middle east cuisines. But we did go through a store selling imported foods from¬†Arab¬†countries. As our days shopping had over, we just had a look around. But one thing caught our eyes lying on the bakery was Pita bread. I’d heard many recipes of Pita bread but never got a chance to use them. So quickly i grabbed one pack. The next day we made sandwiches with pita.

With 2 more breads left and we both were craving for spicy meat dish for long, I decided to cook “Bhuna Gosht” to have with pita breads. Its not traditional but pita bread is very similar to Naan bread. So went very well with Bhuna gosht.

Bhuna Gosht is all about spices. Mutton is slow cooked with loads of spices for hours. The slow cooking process gives the brown color to the dish. It takes 1-2 hrs to cook the meat along with all the spices. But its worth the wait. ¬†It is rich and Lip smacking delicious. It can be made easier by using pressure cooker. But there is no room for taste when you hurry up for this dish. My advice is to make this recipe when you have plenty of time and mood of cooking something special for your tastebud…. ¬†I love the Bhuna gosht recipe from “ecurry”¬†and this recipe has been adapted from them with slight variation.

Servings:  2        

Preparation Time: 15 mins

Cooking time: 1 hr

Level: Moderate



1)      Mutton                                               250 gm

2)      Onion                                                 200 gm (1 Medium)

3)      Tomato                                              150 gm ( 1 Medium)

4)      Ginger                                                15 gm

5)      Garlic                                                 4 cloves

6)      Green chilli                                        2 nos

7)      Cumin seeds                                      1 Tsp

8)      Bay leaves                                         2 nos

9)      Cloves                                                4 nos

10)   Green cardamom                               2 nos

11)   Black cardamom                                1 no

12)   Mace                                                  a pinch

13)   Cinnamon                                          1 no , 5cm stick

14)   Nutmeg                                              a pinch

15)   Coriander powder                              1 Tbsp

16)   Cumin powder                                    1 Tsp

17)¬†¬†¬†Red chilli powder¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬†¬†¬Ĺ¬†Tsp

18)¬†¬†¬†Black pepper powder¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬† ¬† ¬†¬Ĺ¬†Tsp

19)   Salt                                                     as req

20)   Curd/Yogurt                                        2 Tbsp

21)   Water                                                 2 cups

22)   Vegetable Oil                                     1 Tbsp




1)¬†¬†¬†¬†¬†¬†Marinate mutton by combining yogurt,¬†¬†half quantity of following spices ‚Äď Coriander powder,

cumin powder, red chilli powder, pepper powder and salt.  Mix well with the meat and leave for 20 mins.

2)      Chop the onion, ginger, garlic and green chillies finely.

3)      Blend the tomatoes in a blender and set aside.




1)      Heat 1 Tbsp Oil in a large skillet.

2)      Turn to medium heat and add cumin seeds. When it  splutters add the spices bay leaves, cinnamon,

 green cardamom, cloves, and black cardamom pods  respectively.

3)      Add chopped garlic ginger and sauté well for 1 min.

4)      Now add the chopped onion and green chilli along with little salt. Adding salt will ease the frying process.

5)      When the onions have turned to brown,  sprinkle mace and nutmeg powder. Sauté for few seconds.

6)      Add in the blended tomato and combine well. Add the marinated meat.

7)      Pour 2 cups of water, mix well and reduce the flame to low. Close the lid and cook for 30 mins stirring


8)      After half an hour check for salt and add salt if required. If the gravy is dry add little more water and cook

another 15-20 mins or till the oil floats and the gravy is thick.

9)      Garnish with coriander leaves and sliced onion.

10)   Serve with naan, rice or any Indian bread.




1)      If using pressure cooker, cook the marinated mutton with 1 cup of water in cooker. And follow the

other steps.  No need of adding water while cooking in pan. Instead of cooking 45 mins,  just cook

till the gravy thickens.

2)      Yogurt is optional. Instead you can use 1 Tbsp of lemon juice while marinating.

3)     I have used boneless mutton pieces. Better way is to use boned meat.


Tricolor Pasta Salad

Always I find fun to make salads. No matter what I have in¬†my hand, it may be pickled veggies or fresh ones, meat or veg, Pasta or Tuna, creamy dressing or Vinaigrette I use to enjoy throwing in whatever available.. So here is one of our favourite pasta salad. Since¬†I made this accidentally,¬† I have used very few ingredients. Usually I use a combination of yogurt/sour cream and mayonnaise for dressing. Though I haven’t used yogurt here, I managed to make it creamy and taste the same.¬†

Servings:  2

Preparation Time: 5-8 mins

Cooking time: 10 mins

Level: Easy


1)      Tri colour Rotini Pasta                       100 gm

2)      Lettuce                                               2 Leaves

3)      Olives                                                 10 nos

4)      Cucumber                                           1 small

5)      Plum tomato                                       5 nos

6)      Mayonnaise                                        2 Tbsp

7)      Black pepper powder                          1 Tsp



1)    Boil water in a large pan. Once water comes to boiling temperature immerse the pasta. Turn heat

to low and cook for another 10 minutes.  Keep it aside till it cools down.Or cook the pasta as per

the instruction given in the package.

2)    Chop the cucumber, olives and lettuce. Cut the plum tomatoes into half. Since I had no plum tomatoes

stored, I have used normal tomatoes

3)    Mix pepper powder and salt with the mayonnaise.

4)    Combine all the vegetables and mayonnaise dressing with the pasta and mix gently.


1)      If you want meat in your salad add chopped bacon, ham or any sausages. 

2)      I have used green olives. For colorful salad use black olives instead.

3)     If you are gonna mix yogurt/sour cream with mayonnaise, only add half the quantity of 

mayonnaise mentioned here.

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