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Monday, April 7, 2014

Quick & Easy :~ Plain Briyani Rice In Rice Cooker

Glad to see you all again in the month of April 2014! It's always a pleasure to return to my cyberbaby…my blog.

Some emailed me requesting for new recipes, some emailed me not to shut down my blog as the recipes I've posted are still helpful to them. No worries my friends…this blog will remain active for all of you unless plagiarism goes bad. If that goes beyond my control, I will open this blog for invited readers. Till then, you're most welcome in here :)

I'm here today to share a simple and quick Briyani rice recipe. Let's see…


Ingredients :~

  • 5 rice cups basmathi rice ~ washed and soaked in water for 20 minutes
  • 3 tbsp ginger-garlic paste *
  • 2 onions ~ thinly sliced *
  • 1 cinnamon stick *
  • 1 star anise *
  • 4 pcs cardamom *
  • 1/2 tsp fennel *
  • 1/2 tsp cumin *
  • 1 tbsp briyani spice powder *
  • 3 pandan  leaves ~ knotted *
  • 1 rice cup evaporated milk (or plain yoghurt)
  • 5 tbsps ghee
  • 6-7 rice cups of water 
  • 2 tbsps salt

For garnishing :~ 2 tbsps toasted raisins
                            2 tbsps toasted cashew nuts (toast them in little ghee)

Method :~
  1. Wash soaked basmathi rice and drain excessive water. Transfer into rice cooker. Set aside.
  2. Heat ghee in a wok and sauté all ingredients marked * for 5 minutes over low flame.
  3. Add the sautéed ingredients together with ghee into rice cooker. 
  4. Gently mix the rice grains and add evaporated milk, water plus salt. Mix well, cover with lid and turn on the rice cooker. 
  5. Allow to cook and keep warm for 30 minutes.
  6. Using a fork or chopstick, gently stir the cooked rice. 
  7. Sprinkle the toasted cashew nuts and raisins over. Ready to be served. 

Thanks for dropping by! ^_^


Friday, February 7, 2014

Spicy Chicken Varuval with Shredded Lemongrass...



Ingredients :~

To marinade; (A)

  • 1 whole chicken ~ cleaned and cut into medium/small pieces
  • 4 tbsp ginger ~ garlic paste
  • 2 stalks lemongrass ~ blend into paste
  • 3 tbsp chilli powder ~ reduce if you prefer less spicy
  • 1 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1 tsp tandoori powder
  • salt

To fry; (B)
  • 1/2 tsp cumin seeds
  • 1 cinnamon stick
  • 2 star anise
  • 3 cardamoms
  • 3 large onions ~ thinly sliced
  • 5-7 dried chillies ~ cut each into half
  • 5 stalks lemongrass ~ shredded lengthwise
  • 2 sprig curry leaves
  • cooking oil

Method :~
  1. Mix ingredients (A) and marinade for 1 hour.
  2. Heat oil in wok.
  3. Deep fry chicken pieces in batches until cooked. Transfer to a plate, with paper towel on.
  4. Mix ingredients (B) in the leftover marinade mixture. 
  5. Reduce oil in wok. 
  6. Stir-fry these ingredient in oil for 10-15 minutes under low flame.
  7. Sprinkle a little salt and add the fried chicken pieces.
  8. Mix thoroughly until the chicken pieces are well coated with the spices. 
  9. Keep stirring for 5 minutes. 
  10. Check for salt and it's ready to be served with rice. 

Note : You may add coarsed blackpepper.

Thank you for stopping by,


Wednesday, January 1, 2014

My first post on New Year…Spicy Ginger Fried Chicken :)

Hello to one and all…my friends, readers, new visitors and co-bloggers :)

We are at the very first day of 2014 and let me wish you all A VERY HAPPY NEW YEAR 2014! May the year of horse brings you abundance of joy, happiness, great health and success.

Let's be positive in every move and decision we make. Life is to be cherished, and let's just live it. Leave behind hatreds, jealousy and all negative thoughts.

If you've been following me for 4 years now, you would have surely known my love towards fried chicken. Why not, my blog has chicken recipes the most. It's very heartwarming to receive mails and messages from you, my dear readers requesting for more chicken recipes and also waiting for my blog to be updated.

Well, here's for you all. A very simple fried chicken! :)


Ingredients :~

  • 1 whole chicken ~ cut into medium sized pieces ( or any part of the chicken, eg. drumsticks, wings )
  • 4 inches ginger *
  • 6 cloves garlic * blend smooth
  • 1/2 tsp coarse blackpepper
  • 2.5 tbsp chilli powder
  • 1 tsp turmeric powder
  • 1 tbsp salt
  • 2 egg whites ~ beaten
  • 6 tbsps chicken frying flour, eg. Kentucky flour ( I used Aroma's spicy chicken fry flour )
  • some curry leaves ( to be added when the chicken is frying )

Method :~

  1. In a bowl, mix chicken pieces with all the ingredients, as per the order above.
  2. Marinade for 1 hour or longer.
  3. Heat sufficient oil in wok. Make sure the oil is hot enough but not smoky when you add the chicken pieces. Keep the flame medium. Throw some curry leaves in.
  4. Deep fry chicken pieces until cooked. Drain on a paper towel or best is on a wired rack.
  5. Serve while still warm. Enjoy!!!


Signing off,


Friday, October 25, 2013

Palak (Spinach) Egg Gravy....a Guest Post by Usha Rani of MahasLovelyHome

"Again it`s a very happy day for me..Ya!! Another guest post of mine in a super food blog which is very familiar to you all..It is Love2cook Malaysia. The author of the blog Venisri who is a very straight forward, friendly, simple with perfect thoughts and also very lovely lady with no proud and jealous. What ever she feels express truly in good manner. I really like this quality of her. We became close through FB recently and from a long time I am a regular visitor of her food blog too. I like her beautiful kids and even I showed pics to my hubby too. HEHEHE...I love her presentation and most Important zooming on the pictures..I feel that the right zoom of the food pic reaches directly to heart of a visitor. It may* be the one of the serious reason why I jump into her space every time. Can you believe If I say that more than reading  the recipes, by moving cursor from top to bottom I see the images in her space. Excuse Venisri..I revealed the truth...HAHAHAHA. 

Coming to my part I am Usha....Usha Rani..A Teenage MOM.."cooking is the right way to reach hubby heart" Believing on this I started cooking and later It turned like hobby and Iam now addicted more. Being a food lover I search for recipes in web every day and also I try my own methods too...

Little bit personal : MAHADEV my elder son is 4 yrs old n my little one MAHADHIP is 2 yrs old. So,you can imagine my position and situation in home. .still, I'm trying to find some time for blog and recently started concentrating on pictures too. Last but not least,My husband is my great support and encouragement. Still If you are interested and want to know some more check in my Blog..."

by MahasLovelyHome





  • Spinach/palak-2 bunches small
  • green chili-5
  • tomato-1 med size
  • onion-1 med size


  • black pepper corns-3 
  • cloves-3
  • cardamom pods-3
  • cinnamom stick-1 inch stick
  • oil-2 tsps


  • oil-1tsp
  • bay leaf-1
  • fennel seeds - 1/2 tsp
  • black cumin - 1/2 tsp
  • dry kasoori methi-2 tsp

* whipping cream


Heat pan with 2 tsps oil and start frying 4 spices(SET-1) one by one which mentioned under onion.

Then add in chopped onion and cook well and add in dices tomato too and mix well...

Add in chopped spinach and cook all this til mushy and let it cool.

After few minutes grind it into puree and keep aside..

Now heat on the same pan if need add one more tsp of oil and fry black cumin,fennel seeds and bay leaf..Saute well.

Throw the palak puree which ground above and mix well.Cook for 2-4 minutes in medium flame and  throw kasoori methi and mix again.

Cook for 5 minutes in low flame and add cream n mix.Cook for 2 more mins in low flame and turn off..

With this your PALAK GRAVY Is can serve with *rotis/naans* or just with plain rice/ simple pulav`s..

Other wise pressure cook or boil  3-4 eggs and remove skin,chop into half and throw them in palak gravy..This may called as SPINACH EGG GRAVY.

Yours lovingly,
Usha Rani.Gadde

Now, wasn't that an excellent guest post by my dearest bloggerfriend Usha? I didn't choose to put any introduction in the beginning, just to give space for her post right away. She did her part so brilliantly and I didn't want to interrupt that... ;)

Thank you Usha for giving a "life" for my silent blog here. It's really sweet of you for voluntarily offering to be my guest. I really appreciate that and thank you from the bottom of my heart. MahasLovelyHome had always been one of my favourites. I know how hard it is blogging with kids around. And I know how mischievous your boys are. But then what's more important than being with them, and doing things for them right? You are doing a really good job as a Mother and a Blogger.

Thank you for your loveliest compliment on me, kids and my photos. You know I like to keep my photos simple, mainly due to laziness to work around with!

This recipe is so new to me, spinach and egg together! But definitely looks delicious!!! I wish you many more successful years of blogging. Keep rocking girl! :)

Dear readers, hope you've enjoyed the guest post for today...and don't forget to hop over MahasLovelyHome for more tummy tickling recipes!!!

Signing off,


Friday, October 4, 2013


Hello to one and all, 

Seeing you again in the month of October 2013. 

I'm sure most of you are tired of seeing my last post! Hehehe, apologize for missing in action.  Yeah, there are thousands of apologies in my!

Here I am with a lovely and cute guest post from a fellow food blogger Pooja, the proud owner of DAILY SWAD SUGANDH :)

Pooja, as I knew her from a Facebook group is a very sweet lady who just loves to cook and blog on regular basis. I really admire her recipes and straight forward blog layout. And most of all, her little princess, Ananya!!! Gosh, she is so so so adorable. Actually Ananya attracted me the most when I saw her on Pooja's FB profile. May God bless this little girl with only happiness in life. 

Pooja was one of the bloggers who offered to make a guest post in my blog. That's really generous of her to share a recipe with my readers. Thank you so much dear Pooja and I would like to apologize for the delay from my side too. ;)

Friends, please do drop by Pooja's space for her delicious and scrumptious recipes, and they are purely vegetarian!!! 

Let's hear from Pooja...

"Hello Friends,

POOJA and I blog over at "Daily Swad Sugandh".  I'm very happy and thrilled to be featured as a guest blogger over here today. This is my first guest post. I'm an enthusiastic and passionate food blogger, basically an engineer, mother to a beautiful daughter, currently living in US with my husband and daughter. I enjoy to cook and feed the people more than I love to eat. I started my blog to utilize my free time and also exploring the virtual world of blogging. This world introduced me a lot of good friends.

Next month,my blog will be 6 months old and this is my first guest post to Love2cook Malaysia, thanks to her for accepting my request to do a guest post for her.

Venisri, a wonderful blogger. I came to know about her from the group "Global Foodies" on facebook. When I asked her for the guest post on her blog, she immediately replied me with a YES.. How sweet!! But somehow, I delayed it from my side due to some unavoidable reasons. She is so kind to allow me to take my own time to come up with a guest post for her. She is a wonderful, friendly and down to earth person and her simplicity amazed me..I just love her beautiful presentation, elegant photos, and lovely recipes.

Today, I will be sharing with you my favorite recipe of instant Chocolate Mousse. Who doesn't love the taste of rich chocolate flavor, with a velvety smooth texture!!! This decadent chocolate mousse is light, airy and easy to make. This mousse is sweet, but not too sweet."

  •     4 oz cream cheese
  •     3 tablespoon sweetened condensed milk
  •     4 oz whipped cream
  •     1/4 teaspoon vanilla extract
  •     1/4 cup semi-sweet chocolate chips
  •     Raspberries for garnishing


    1) In a large bowl, beat cream cheese and vanilla together until fluffy.
    2) In a microwave safe bowl, combine the chocolate chips and condensed milk 
        and Microwave for 30 seconds or until melted.
    3) Add chocolate mixture to cream cheese and Mix vigorously. 
    4) Now gently fold this mixture in whipped topping and mix well. Cover and 
        Chill till you want to eat. (Atl east for an hour)
    5) Pour this mousse in the icing bag and cut the 1/2" off the tip and Fill into 
        the desert glasses so it makes a swirl effect using star tip.
    6) Now, Garnish with raspberries and Serve. 

Extra Tips:You can also garnish with whipped cream and some shaved chocolate curls.
Let stand at room temperature about 15- 20 minutes before serving. 

Thanks and Regards,

Signing off,

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