Hyderabadi Bagara Baingan -- Eggplant in tangy masala Curry

Todays dish is from my home town Hyderabad. If you ever visit Hyderabad a capital city of telangana and andhra pradesh , you will come across the rich heritage,  delicious food and of course friendly people all around. There is lot to tell about the city, but i feel telling everything at one shot would make it boring, so every time i a post a recipe from hyderabad you will know little bit more about the city , how does it sound ??? 
Today its turn for Charminar, which is global icon of hyderabad. If translated to english its called "Four Towers". It was built in 1591 by Quli Qutab Shah. In that period it was center of the city and  in each direction there is some thing to see and shop.Towards the north of Charminar is the Char Kaman, or four gateways, constructed in the cardinal directions.It is situated on the east bank of Musi river.To the west lies the Laad Bazar, and to the southwest lies the richly ornamented granite Makkah Majid. If you are shopoholic person then don't forget to buy world famous pearls and bangles. Laad Baazar is known for its jewellery, especially exquisite bangles, and the Pather Gatti is famous for pearls. If you are visiting this place during Ramadaan, ooo my god its too busy and also be careful about the monthly budget as the streets are full of stalls for food and sales...with huge collection of everything..Shops opens at noon and closes early in morning(ramadaan timings ..sigh..). For more info about the place google it......

Hyderabadi people are very choosy for good food, they adapt new food very easily and mould it in hyderabadi style. Hyderabad is not only famous for its dum biryani's but also has lot to name for, like hyderabadi haleem, dabal ka meetha, Kubani ka meetha and so on...

Comming back to the recipe, Bagara baingan is a yummy delicious vegetarian dish which perfectly goes with Biryani's, bagara khaana, paratha's and naan's. If you are fan of eggplant/brinjal or not, you will fall in love with it , if you cook it right. Small sized eggplants/brinjals are cooked in spicy tangy gravy. Its easy to make, but little work to do.... but don't worry I always find ways to make things easier and tastier. 

Level: Easy
Preparation time: 20 min
Cook Time: 30 min
Serves: 4


Baby Eggplant/brinjals : 8
White sesame seeds (til) : 2 tablespoons
Peanuts/Ground nuts: 2 tablespoons
Grated coconut: 4 tablespoons
Coriander powder: 1 tablespoon
Ginger garlic paste: 1 tablespoon
Sugar: 2 tablespoons
Fenugreek (methi) seeds : 1/2 teaspoon
Onion: 1 medium 
Oil : 4 tablespoons
Turmeric powder: 1/2 teaspoon
Cumin Powder: 1/2 teaspoon
A small lemon sized ball of tamarind
Red chilli powder (or to taste)
Salt to taste
Fresh coriander leaves for garnish


Soak tamarind in 1 cup hot water.
Dry roast Groundnuts, Sesame seeds, Coconut and fenugreek seeds one by one for a minute. Make sure not to burn. 

Chop the onion in to small pieces and fry for a 2-3 minutes until it is tender, in one teaspoon of oil.
Let all the ingredients cool down and blend them all with little water to a fine paste. 

Cut the eggplant in 4 quarters with stem attached.
You are half way now... :)..2 more steps you are done..

In a pan add 1 tablespoon of oil. Add eggplants and roast until it is soft and should hold the shape, it will take approximately 3-5 mins on medium flame. Turn the eggplants time to time for even cooking on all sides. 
While the eggplants are frying in another pan add 3 tablespoons of oil and add blend mixture, turmeric,chilli powder, coriander powder, cumin powder, salt and ginger garlic paste, fry until the raw smell is gone on medium flame. 
When the mixture comes together and leaves oil on sides, add squeezed tamarind water, sugar . Cook for a minute on high flame.
Add the eggplants to the mixture and add 1/2 cup more water. Cover with lid and cook for 10-15 minutes on medium flame.Stir in between occasionally. Do the taste test... adjust salt, spice.
Garnish with chopped coriander and serve with roti's or any kind of rice.

Make sure that you don't burn while dry roasting the ingredients, as it is the base of the curry.
Don't add too much of peanuts or fenugreek seeds, as it will spoil the taste.
Check for consistency of the gravy.... add more water if required. If you want thick consistency, remove the lid and cook for few more minutes on high flame.

Wanna try....let set go....

Check other Hyderabadi Recipes here...

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Chicken Kheema Pulao Recipe | Flavour Diary

Chicken Kheem Pulao recipe

Have you heard about chicken kheema/mince, nope i don't until we moved to UK. Back in india i was only familar with lamb kheema. I love the way my mom makes Kheema Fry along with rasam or dal, its delicious. Few days back when my dear sis send me kheema fry pic, i thought i should post kheema fry next. Preparing 2 or 3 dishes for dinner was out of scope as i was tired, so i went for simpler option and made pulao and Boondi Raita . 
Kheema pulao is easy to make and uses very few ingredients. Even without any spice mixes its delicious and light to eat.Instead of chicken you can make use of lamb mince/kheema.

Level: Easy
Preparation time: 10 min
Cook Time: 40 min
Serves: 4

Chicken Kheema/Mince: 400 gm
Basmati Rice: 3 cups (approx 600gm)
Water: 4 1/2 cups
Onion: 200gm (1 large)
Ginger Garlic Paste: 2 tablespoon
Choped Coriander/Kothimir : 1/2 cup
Mint/Pudina leaves: 1/4 cup
Green Chillies: 4-5 in number (adjust according to spice level)
Oil: 6 tablespoons
Salt to taste
Whole spices:
Shahizeera: 1/2 teaspoon
Cardamom/eliachi pods: 4 in number
Cinamon/ dalchini : 1 inch stick
Clove/laung: 7-8 in number


Finely chop the onion length wise.
Chop Coriander and separate the mint leaves from stem.
Cut the green chillies in halfs.
Wash and soak the rice in water.

In a big bowl add oil. Add whole spices and cook for a minute.
Add onions and cook until transparent and light brown as in fig below.

Add Green chillies and kheema. Fry until pink colour is turned brown and all water vanishes. Make sure the chicken doesn't form lumps, if lumps form break it.

Add Salt, Mint, chopped coriander, water(4 1/2 cups) and drained rice. Do the taste test..Adjust the salt.

You can transfer the mixture to rice cooker and cook.
Or you can use pressure cooker and hear one whistle, once cooled open the lid. 
Or If you are using pot for cooking then, when the water boils then simmer to low flame and cook for 10-15 mins until the rice is cooked.

Serve with Raita or Masala Curry.

Wanna try....let set go....

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Boondi Raita | How to make Different Raita Recipe | Easy Recipe | Flavour Diary

Raita is popularly side dish which is commonly served with biryani, pulao and even with parathas. We have many variations of raita in India, few among them are Tomato Onion Raita, Dry fruit Raita, Pudina Raita, Cucumber Raita,Onion Raita, Boondi Raita and so on... I love raita in any variations and i usually eat as it is after i complete my food. I always feel that if raita is perfect then the dish is complete.
Coming back to our post Boondi Raita is quick and easy to make. This recipe uses very few ingredients which are already available in our pantry, OOo except  plain Boondi. You can buy it from an indian store or you even can make it at home. Don't think i have made these boondi's, i am bit lazy to do that. Hehe i used Store bought... isn't short cut. I had this raita along with Chicken Kheema PulaoI always have this raita just like that and it tastes me like i am having a chaat. Try this and let me know whether it touched your tastebuds.

Level: Easy
Total time: 10 min

Yogurt: 1 cup
Plain Boondi: 1/4 cup
*Roasted Cumin/zeera Powder: 1 teaspoon
Chopped Coriander: 2 tablespoons
Chilli powder: 1/4 teaspoon or to taste
Salt to taste


Whisk the yogurt until smooth with no lumps.
Mix in Chilli powder,salt and Roasted Cumin powder.

Add chopped coriander and Boondi and mix well.
As boondi will absorb the water, Check the consistency before serving. It should be semiliquid.

OOla its done.

  • If you like the crunchy boondi then add boondi just before serving.
  • * Dry roast the cumin/zeera seeds for a minute and blend it to powder...tadaaa fresh cumin powder is ready.

Wanna try....let set go....

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Basbousa - Semolina Cake

Few years back we were in serviced apartments for few weeks in exeter. Exeter is in Devon region located in southwest of UK. Its a historic city and surrounded by lovely Sand beaches all around. I loved the way the train track was running, just along the beach sides.If you are person who love to travel and explore then this is must visit place.
We preferred to stay in service apartment rather than Hotel as we can enjoy both home cooked and outside food.My pantry was loaded with very few ingredients to try a new recipe so, I browsed and browsed and i came across Basbousa which is from eastern mediterranean cuisine. I found it interesting as it was easy to make and the ingredients were easily available. And the one which were not, i replaced it our indian ingredients. But the end result was yummilious. So this recipe is manipulated to our taste buds.

Coming back to the recipe it has 3 parts, bake a cake by simply mixing the ingredients, make simple sugar syrup and soaking a cake in the syrup. That's it.....
This is always a hit among kids and elders at any family get togethers or at any party as it is not too sweet. We can make ahead of time and can be served at room temperature or cool.Recipe has easily multipliable ratios....and never fail recipe. 

Level: Easy
Preparation time: 20 min
Cooking time: 20-35 min
Serves: 12

I used 250 ml cup for this recipe

For Cake
Semolina (Sooji): 1 cup
Plain flour: 1/2 cup
Unsweetened Shredded coconut: 1  cup (used dry coconut)
Milk: 1 cup
Sugar: 3/4 cup
Egg : 1 Large
Almond/Vanilla extract : 1 teaspoon
Baking powder: 1 teaspoon
Butter: 1/3 cup melted
For Syrup
Water: 1 cup
Sugar: 1 cup
Fennel Seeds (saumpha): 1 teaspoon

Beat the egg.
Melt the butter in separate bowl.
Preheat the oven to 160°C.
Generously butter the 8x11 pan.
Making Cake
Mix together semolina,flour,coconut,sugar and baking powder.
Add the milk,egg,butter and almond extract to the dry mixture and mix until combined and smooth.

Mixture consistency is thick but don't worry this will puff up little bit after baking.Transfer the mixture into the baking pan and Bake for 20-30 minutes or until golden brown on top.Toothpick inserted comes out clean.

Using a sharp knife, cut the cake in desired shapes.

Making Syrup
Bring to boiling point the water, sugar & Fennel seeds.Once the syrup reaches boiling point, reduce the heat to medium-low and let it simmer for 5-6 minutes.
Strain and transfer the syrup into a measuring jug (for easy pouring) and let it cool.

Soak the cake
Pour the syrup on to the Cake(Basbousa) and decorate with shredded coconut.

  • You can also garnish with chopped almonds and pistachios
  • Instead of fennel seeds, you can add 3-4 cardamom pods or one tablespoon of Rose water after the syrup is made.

Wanna try....let set go....

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Egg Mayo Sandwich

Thinking of some healthy kids party food or a breakfast which can be made ahead of time i.e night before, then Egg Mayo sandwich is one best choice to go ahead. It requires very few ingredients, easy to make and tastes awesome. 

In india where i have grown up, we never had this at anytime or i should say never heard about it. May be because, India  itself have huge tons of traditional breakfast recipes to try and experiment with. But after we moved to UK , this is one among the new foods which we tried and liked. My daughter gets exited, when she get to know that its Egg Mayo in breakfast, sometimes she tells me that she want it after she comes back from school and even in dinner. As a mom i feel happy that my little one is having some healthy food.

Level: Easy
Total time: 20-30 min
Makes: 4 sandwiches


Bread Slices : 8
Eggs: 4
Mayonnaise/Mayo: 4 tablespoons
Salt: 1/2 teaspoon
Black Pepper: 2 teaspoon


In a medium saucepan immerse eggs completely in cold water. On medium heat bring it boil and turn off the stove.Rest for 5 mins and run under cold water. Remove the egg shells and keep a side.

In a bowl, Mash the eggs using fork and let it cool completely (approx 5 mins).Add mayo, salt and black pepper and mix.It will have thick consistency.

Spread equally the egg mayo mixture on to 4 bread slices and sandwich with other 4 slices. 
Serve immediately or refrigerate it until served.

  • Adjust salt and black pepper according to your taste buds.I found that we add less salt it tastes better.
  • If you like crispy bread then toast it and enjoy.
  • Don't add too much of mayo as it will spoil the taste. 

Wanna try....let set go....

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Shikanji - Indian Flavoured Lemonade

Shikanji is simple lemonade with flavours added to it.This is another drink which is best to beat the summer heat, which is light and gives instant refreshment. Adding ginger and cumin will relieve us from any digestive or stomach problems.

Simple lemonade becomes special when you present in style, its easy peasy to do.Check out below pic how beautiful the glass look.

Level: Easy 
Total time: 10 mins
Serves: 2


Lime / lemon juice : 2 tablespoon (1 medium size lime)
Ginger juice : 1/4 teaspoon
Cumin powder: 1/2 teaspoon 
Sugar to taste
Black Salt a pinch (to taste)
Chilled Water 
Ice cubes (optional)


  • Ginger Juice : Grate the ginger and then squeeze out the juice of it. 
  • Prepare glasses: Choose your favourite glasses and wet the edges with water and roll the edge of the glasses on a plate of sugar.


Mix all the ingredients and serve chilled. Add ice cubes while serving if you like.
You may want to try other beverages too...here are few
Mint Ginger Chaach
Persimmon Lassi

Tricolour Smoothie

Mango Lassi

Wanna try....let set go....

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