Fried Rice – Indo Chinese Fast Food Recipe

Fried Rice recipe here I’ve showcased is a Indo – Chinese version which is my family’s absolute favorite. Rice is cooked with Chinese sauces and smoky flavored vegetables to make it absolutely delicious.

Serves – 2
Preparation time – 10 mins
Cooking time – 10 mins
Ingredients :

  • Oil – 2 Tbsp
  • Garlic (chopped) – 2 tsp
  • Onion ( thin slices) – 1/2 cup
  • Green chillies (finely chopped) – to taste
  • Carrot – (julienned) – 1 cup
  • Cabbage (julienne) – 2 Cups
  • Bell Pepper (slices) – 1 cup
  • Chilli Garlic Sauce – 2 to 3 tsp or to taste
  • Soy Sauce – 2 tsp
  • Boiled Rice – 2 Cups
  • Pepper Powder (fresh) – to taste
  • Garam masala Powder – 1/4 tsp
  • Lemon Juice – 2 tsp or to taste
  • Salt – to taste

Procedure :

Into a wok , add oil, heat it up till it is super smoky hot, then add garlic, onion and fry for 30 secs. Add in green chillies, carrot and fry for min. Add in Cabbage, peppers and fry for 2 mins stirring continuously. Add chilli garlic sauce, soy sauce and fry for 10 secs.

Add rice, pepper, garam masala powder, lemon juice, salt and cilantro and fry for 30 secs. Turn off the flame and serve hot .

Kesar Mango Creamsicle

Kesar mango Creamsicle1It’s summer time after all and the perfect season to enjoy something cold. Quick and yummy Kesar and Mango Creamsicle for the hot summer days :) Yippee!!!







Makes – 6 Popsicles
Preparation time – 5 mins
Cooking time – 5 mins
Freezing time – 5 hrs or overnight

  • Sweetened Condensed Milk – 1/2 Cup
  • Mango Pulp – 1/2 Cup
  • Whole Milk (warm) – 1 Tbsp
  • Heavy Whipping Cream – 1/2 Cup
  • Saffron Strands – 10 no


  1. Add 1/2 Cup of whipping cream in a mixing bowl and beat till thick and stiff peaks using an electric hand mixer or a whisk.
  2. Add Mango Pulp, Sweetened condensed milk.
  3. Beat well until everything is combined.
  4. Add in the saffron milk to the mixture and mix well until combined. (refer below for making saffron flavored milk)
  5. Transfer the mixture into the popsicle molds and freeze them overnight.
  6. When ready to serve  demold the popsicles, pass the popsicle mold through warm water and slowly pull it out.
  7. Serve immediately.

For making saffron milk:

  1. Warm the saffron in microwave or on stove top slightly for 30 secs.
  2. Crush it with palm and add the crushed saffron to warm milk.
  3. Rest for 2 mins.
  4. Saffron flavored milk will be ready.

Points to remember:

Pass the mango pulp through a sieve if it has tough fibers.

One can add a pinch of food color for bright yellow colored Creamsicles.

Use cardamom powder while making the mixture for a different flavored Creamsicles.

Use roasted chopped nuts to add some crunch to the creamsicle.

3 Badusha/ Balushahi Recipes- Diwali Special Dessert Recipe

Three interesting Balushahi varieties. Make these juicy Balushahi this Diwali and enjoy. Happy Diwali :)Badusha

 Makes – 20 Badusha

 Preparation time – 1 hr

 Resting time – 1 hr



For traditional Badusha:

  • In a wide bowl,sift all purpose flour, baking powder, baking soda together.
  • Make a well in the center and add curd, melted ghee.
  • Combine flour with wet ingredients till the mixture resembles bread crumb texture.
  • Add enough water gradually and make a soft dough.
  • Grease the dough with few drops of ghee and cover to rest for 1 hr.
  • Just before 10 mins of leftover resting time, start making sugar syrup.
  • Into a sauce pan, add sugar, water and bring to a boil.
  • Add lemon juice, saffron strands and cook till one string consistency stage.
  • Keep it aside.
  • Divide the Badusha dough into 20 even sized balls and make a slight depression on them.
  • Fry them in medium hot oil for 30 mins for then on low heat for 15 mins or until they get light golden color.
  • Take them out from oil and transfer into sugar syrup.
  • Press them slightly so they absorb the syrup, rest them in the syrup while frying the next batch.
  • Repeat the process of frying and dipping into the syrup with all the Badushas.
  • Serve them with some slices of almonds on top.
  • Traditional badusha are ready. Enjoy!

For Chocolate Badusha: 

  • Microwave chocolate, cream, butter for a min in short intervals (say 30 sec).
  • Add vanilla extract and mix well. Refrigerate the mixture so that it sets. (For 1 hr atleast)
  • Shape the mixture into 20 small balls and roll them in chopped nuts or topping of your choice.
  • Make traditional badusha.
  • Top the traditional badusha with one or more of these truffles to make Chocolate Badushas.
  • Garnish with sliced Almonds.
  • Enjoy!

For Rabri Topped Badusha:

  • Heat a medium nonstick pan and add milk, bring to a boil.
  • Reduce the heat to medium low and cook for 20 mins, moving the top cream layer that forms on top while the milk is simmering.
  • Scrap the bottom and sides of the pan every 5 mins. Do not let the mixture stick the bottom or the sides of the pan through out the cooking time.
  • Once the milk quantity is reduced to 1/4 of the original volume, add sugar, sliced almonds and cook for 2 more mins.
  • Transfer the Rabri to a bowl and cover to refrigerate for 1 hr atleast.
  • Make traditional badusha and top them with 2 Tbsp or more or rabri.
  • Garnish with sliced almonds.
  • Enjoy!


  • Measure the ingredients carefully.
  • Do not knead the dough as you do for regular chapathi or roti dough.
  • Fry the Badusha on LOW heat only for good 15 mins.
  • Sugar syrup consistency is crucial.







Paalakoora Pulusu Koora – Traditional Andhra Recipe under 15 mins

Quick, easy and healthy Andhra recipe that can be made in under 15 mins and it taste divine when served with steamed rice and fresh cut onions on the side. Try this heavenly combination and enjoy with your family.


Paalakoora Pulusu KooraClick here to watch step by step of making this simple and yummy side dish to go with hot steamed rice

Serves – 2 or 3

Preparation time – 5 mins

Cooking time – 15 mins


  • Spinach (finely chopped) – 2 Cups
  • Onion (finely chopped) – 1/2 Cup
  • Green chillies (finely chopped) – 6 or to taste
  • Toor Dal (washed and soaked in fresh water for 10 mins) – 3 tsp
  • Tamarind – 3 flakes
  • Salt – to taste

For Seasoning

  • Oil – 2 Tbsp
  • Mustard Seeds – 1/4 tsp
  • Cumin Seeds – 1/4 tsp
  • Turmeric Powder – 1/8 tsp
  • Dry Red Chilli – 1 no
  • Curry Leaves – 3 no
  • Water – 1/2 Cup to cook the spinach
  • Process:
  • Heat a medium skillet to medium and add water, spinach, toordal, green chillies, onion and turmeric powder, salt.
  • Cover and cook till the dal and spinach are nicely cooked.
  • Keep an eye and give it a stir once in a while till they are completely done.
  • Dal should be completely cooked still it shouldn’t be mushy. It should retain it’s shape.
  • Add the tamarind and cook it covered for 3 more mins.
  • At this time mash the pulusu koora with the back of the ladle. Turn OFF the heat.
  • Now prepare the seasoning for the Pulusu Koora.
  • Heat a small pan and add in the oil, when it is medium hot add mustard seeds and allow to splutter then add cumin seeds, break the dry chilli into three and add into the oil. Finally add the curry leaves and mix well with the other seasoning ingredients.
  • Combine the flavorful seasoning with Pulusu Koora. Serve it with hot steamed rice.


  • Be careful while adding salt as spinach has lot of natural salts.
  • It is a great way of adding greens into your diet.
  • Covering and cooking the dish helps to retain maximum nutrition and helps to cook the dal fast with the spinach.



Cilantro Coconut Chutney – Side dish for Idli, Dosa, Upma

Cilantro Coconut ChutneyAny South Indian Breakfast is incomplete without a chutney as an accompaniment. Most common chutney is the humble Coconut Chutney. Addition of cilantro while making the chutney gives a new dimension to the normal coconut chutney. Try this coconut chutney for your next breakfast. You’ll know what I’m talking about.






Serves: 3 people
Preparation time – 5 min
Cooking time – 10 mins

  • Grated Coconut – 1/2 Cup
  • Cilantro (washed) – 1/2 cup
  • Green chillies (slit) – to taste
  • Roasted GramDal (Dalia) – 1/4 Cup
  • Ginger – small piece
  • Salt – to taste
  • Mustard Seeds – 1/2 tsp
  • Oil – 2 Tbsp
  • Urid Dal – 1/2 tsp
  • Dry Red Chillies – 2 no
  • Curry Leaves – 1 Sprig


  • In a pan, add 2 tsp of water and add the cilantro to cook for 2 mins. Once the cilantro wilts, remove from the pan and set it aside.
  • Add 1 Tbsp of oil and fry green chillies, ginger for 30 secs.
  • Add dalia and fry for 30 secs.
  • Next add the coconut and fry for 30 secs. Add salt. Cool the roasted mixture completely and blend to a fine paste using some water (as required)
  • Seasoning:
  • In a pan add the remaining oil, once it is moderately hot, add mustard seeds.
  • Once they start to pop, add in urid dal, curry leaves, dry red chillies and fry till the dal slightly changes to golden brown.
  • Immediately pour this seasoning into the blended chutney. Mix the chutney with the seasoning and Enjoy with your breakfast recipe.


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May 20

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Apr 26

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Desi Burger

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Apr 10

Eggless Mayonnaise

Eggless Mayo

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Apr 02

Lunch/ Dinner menu – Dondakaaya Ulli Karam & Mixed Vegetable Kootu


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Mar 26

Vegetable Lasagna – Indo Italian Recipe


Nothing can beat this Fresh Homemade Lasagna that’s made with homemade sauces, fresh cooked veggies and the freshly made pasta sheets. It looks like a lot of work but trust me, it can be done in an hr when you multi task in your kitchen. If you are a busy person, cook this much ahead …

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Mar 10

Tomato Soup – Under 10 mins

Tomato Soup

This is a super quick style of making creamy and yummy Tomato Soup.             Ingredients: Serves- 2 – 3 Tomatoes (Cubed) – 3 no Carrot (roughly chopped) – half no Beetroot (roughly chopped) – 1/4 Cup Onion (roughly chopped) – 1/2 no Celery (roughly chopped) – 1 stalk Red Bell …

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Feb 27

Hara Bhara Kebab – Melt in mouth Vegetarian Kebab

Hara Bhara Kebab

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Feb 25

Baby potato Biryani

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Biryani recipe made easy!!! Follow this simple process to enjoy delicious Baby Potato Biryani           Serves: 2 Preparation time – 5 mins Resting time – 30 mins for soaking the rice Cooking time – 20 mins Ingredients:   Baby Potatoes (peeled, washed) – 15 no Cilantro (chopped) – 3 Tbsp Onion …

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