Muri Mixture(Beach Style)

Back in my childhood days,we use to visit our Aunt's place in Vizag,we always make sure that we visit few places each time we go there for holidays,one among them is RK Beach.Getting wet in the water ,collecting shells and having fun with all the cousins are really wonderful memories.Without having Muri Mixture,Plantain Bajji we never came back home.But I never completed my whole packet,I'm not a big fan of fried peanuts and I don't like  them in the mixture too,the vendors refused to make a separate one for me without peanuts,so each time I have this I eat very carefully to collect the peanuts and throw away.Today I made one to my style :D


Puffed Rice:1 cup
Onion:1 medium(finely chopped)
Tomato:1 medium(remove the seeds and cut the skin finely)
Chopped Coriander:2 spns
Dried White Peas/Batani:1/2 cup(soaked over night ,add salt and cook till salt soft)
Raw Mango:1 piece(finely chopped)
Green Chillies:1 spn/To Taste(Finely Chopped)
Salt:To Taste
Red Chilli Powder:To Taste
Lemon Jucie:To Taste
Oil:1 spn


Take a pan and turn on the heat,when the pan is hot dry roast the puffed rice till they turn crispy.When done turn off the heat and take the puffed rice to a large mixing bowl and add all the ingredients listed above and mix thoroughly.Make sure u add the lemon juice and chopped tomato in the last and give a quick stir and serve immediately,else the puffed rice will become soft,which decreases the taste.
Enjoy it watching a movie or just having chit-chat with ur loved ones as I did :)

Vegetable Seekh Kabab

Each time I see the cook preparing the Seekh kabab at Kabob Corner,Artesia I was like how can be do it on to a skewer and then grill them in the tandoor oven.The way of preparing and cooking seekh kabab drew my attention and then I searched in google if I can get the veggie version.I got the recipe from Sanjeev Kapoor's videos and produced it the same way.

Click here to see his video.

I'm not at all happy with the picture,it was in the late evening and I couldn't click a good picture,so just edited the one I have and sharing it here.

I just grilled on a pan,cut them in half and sprinkled little chat masala and served it with Tomato Ketchup.Please bear me with the pics.

Paneer Tikka Biriyani

Biriyani is a must item in our weekly menu.Both of us are found of the varieties  of biriyani.Few weeks back a telugu channel had biriyani specials in their cooking program and the chefs showed the way they make in restaurants ,I watched them and got to know few tips which helped to make biriyani even more tastier.Cooking Biriyani rice was different from mine.I would like to share the recipe here.
These days I fell in Love with paneer Tikka and tried to make tikka biriyani.It turned out very yummy.

I tasted this Paneer Tikka Biriyani in Hyderbad few years back,so I remembered the dish and made it.

For Making Biriyani Rice:

Basmati Rice:1 cup(soak it in water for 30 mins and drain the water)
Water:4 cups
Cardamom:3 no
Black Cardamom:1
Cumin/Shahjeera:1 spn
Star Anise:1
Bay Leaf:2
Ginger Garlic Paste:2 spns
Green Chillies:3 no(slit length wise)
Coriander Leaves:1 spn
Mint Leaves:1 spn
Ghee:1 spn
Oil:1 spn
Salt:To taste

Paneer Tikka:

Thick Curd:1 cup
Paneer: 1 cup Diced(I cut into triangle pieces)
Onion:1 medium(Diced and seperate the layers)
Sheekh Kabab Masala:1 spn
Salt:To Taste
Chilli Powder:To Taste
Ginger Garlic Paste:1 spn
Coriander Powder:1/2 spn
Cumin Powder:1/2 spn
Lemon Juice:2 spns
Red Food Color:A Pinch

For Assembling:

Fried Onions
Cardamom Powder:1 spn
Green Chillies:3 no(slit)
Mint Leaves:2 spns

For Making Biryani Rice:
1.Take a pan,add water and heat it,when the water starts boiling,add oil,ghee and then add all the items listed under the ingredients except rice and let the water boil for another 2 mins.
2.Now add the soaked and drained rice to the boiling water.cook it covered till the rice is 70% done,now drain the water and save the collected water as it has lots of flavor in it.It can be used in later process.
3.Keep the rice aside.

For Making Paneer Tikka:

1.Take a zip lock bag and mix all the ingredients listed mix well so that paneer and onion is well coated with curd and the masala powders.Put this zip lock bag in fridge for 2 hours and then its ready to make paneer tikka.
2.In a frying pan,add oil and then put the marinated paneer mixture,toss it in between cook till the tikka is half done.

Assembling the Biriyani:

In a deep bottomed pan,drizzle little oil,put the fried panner mixture,fried onions,mint leaves,slit green chillies,spn of ghee,1/2 cup of water left after boiling biryani rice(this prevents from buring at bottom) and mix well now sprinkle 1/2 spn of cardamom powder and some more fried onions and now layer the rice evenly over the paneer mixture.Finally finish it by sprinkling some cardamom powder,mint leaves,ghee,fried onions  and cook it covered on medium flame for 10-12 mins.Finally the yummy biryani is ready to serve hot.
I served it with onion n cucumber raitha.

Quick Egg Fry

I had no vegetables left in the fridge except the eggs,I made sambar and was thinking of a quick dish to make with eggs for todays lunch ,then I remembered the recipe which our cook at home in India told me.Try this simple n quick recipe.

Eggs:3 no(Hard boiled,shelled and cut into half)
Onion:1 medium(cut into thin slices)
Salt:To Taste
Chilli Powder:To taste
Turmeric Powder:1/4 spn
Oil:2 spns

Take a bowl,add sliced onions,salt and chilli powder to taste,turmeric powder and mix well,add few drops of water or oil to this mixture,this helps the onions to be well coated with the spices.Cover the inside part of the egg with the onions so that the yolk stays in.In a frying pan,add oil,when oil is heated,put the egg on the pan with the yolk side down,let them sit for a min and then cover them with a lid and cook for 2-3 mins on medium heat,now turn the eggs on the other side,carefully flip them along with the onions and fry them for another 2-3 mins,they r now ready to serve hot.Sprinkle little chopped coriander leaves before serving.
I served it with rice.

Thotakura Pulusu Kura

Amaranth Leaves,I rarely find them and cooked it just once in the 3 years of time.One of my friend and fellow Blogger Bhargavi gave me this Amaranth leaves,Thank U Bhargavi and then I started to think what should I cook with this,then my hubby asked for Thotakura Pulusu Kura,I heard the name for the 1st time,my mom used to make Thotakura pulusu which is little thicker with less leaves in it.I got to know this recipe from my Mom-In-Law who cooks it in 2 different ways.Here is 1 among them.


Amaranth Leaves:2 cups(chopped,washed)
Onion:1 medium(cut into big chunks)
Tomato:2 medium(chopped)
Mustard Seeds:1/2 spn
Fenugreek Seeds:5-6 no
Chenna Dal:1 spn
Cumin Seeds:1 spn
Garlic:2 pods(peeled n crushed)
Green Chillies:4 no(slit)
Dry Red Chillies:3 no(cut)
Tamarind:Gooseberry sized(soak it in water and squeeze the juice from it)
Hinge:1/4 spn
Turmeric Powder:1 spn
Sugar:1/2 spn
Coriander Powder:1 spn(optional)
Oil:3 spns
Salt:To taste
Chilli Powder:To Taste


1.Heat oil in a pan,when hot add cumin seeds,mustard seeds when they splatter add the chenna dal,fenugreek seeds,crushed garlic and fry for a min,now add cut onion,mix well and fry till the onion becomes soft.Add in the green chillies,hinge,dry red chillies and fry till done.
2.When the onion becomes soft add the chopped tomatoes,mix and cook it covered till soft,now add the chopped and washed Amaranth Leaves,turmeric powder and fry for 2 mins,cook it covered for another 5 mins,stir occasionally,now add 1.5 cups of water,add salt and cook for another 5 mins till the leave turns soft.Add in the tamarind juice,salt,chilli powder,sugar and mix well.
3.Cook it covered for another 5 mins,check for the seasonings and adjust if necessary.
Serve it hot when done with Rice.

I added some fried minapa vadiyalu to the dish.I love them more when soaked in pulusu.
I was not confident to cook this as I never dealt with this before,but after cooking,my hubby tasted it and he told me that it tasted exactly like the one his mom makes and loved the taste.