Basic Lamb Curry

School vacations have started today and the younger one is at can think how tough it is to make your kids busy. Hope this vacation we will have fun making some interesting kid friendly recipe. 
Coming to todays recipe its a basic version of lamb curry which goes very well with rice or rotis or naan.  So lets start and check the ingredients.....
You may also like other Non vegetarian 
Chettinad Chicken
Murgh Cholay(Chicken Chickpea Curry)
Palak Gosht(Spinach with Lamb)

Level: Easy 
Total time: 45 mins
Serves: 2-3


Lamb/Mutton : 300 gm
Onion : 1 large (approx 100 gm)
Tomatoes: 2 large (approx 200gm)
Coconut: 50 gms
Turmeric: 1/2 teaspoon
Red Chilli Powder : 1 teaspoon (To taste)
Ginger Garlic Paste: 2 tablespoon
Garam Masala : 1 teaspoon
Oil: 4 tablespoons
Salt to taste

Sabit Masala:
Cardamon(elaichi): 1 or 2
Clove (laung): 3-4
Cinnamon (dalchini): 1 inch


In a pressure cooker add lamb, ginger garlic paste,green chillies, salt 1 teaspoon, and 1/2 cup water.Pressure cook until you hear 3 whistles or until lamb is cooked.
In the mean while , in a pan add onion fry till brown and add coconut powder fry till golden brown. let it cool and blend it into paste by adding water.

In a pan add oil, add Sabit masalas, onion paste, turmeric powder, chilli powder. stir it until oil leaves the sides,then add chopped tomatoes. cook till tomatoes are cooked and then add cooked lamb to it. Adjust salt and spice and also add Garam Masala.Turn heat to medium low and cook for 10 mins or until oil leaves the sides.

Garnish with coriander leaves and serve with hot phulkas or roti or rice.

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

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Mango Lassi | Flavour Diary

Mango Lassi Flavour Diary

Lassi is famous beverage from Punjab region of India.Punjabi's have this at any time of the day. Lassi is yogurt based beverage and is coolant to the body. We can flavour this lassi with our favourite seasonal fruit and enjoy it. 
Mango is said to be king of fruits with lot of taste variation from each variety. Its good to know that India is top producer in the world :) .In india mangoes are used in many dishes in chutneys, pickles, rice and as beverages in raw or ripen or dried form. One common beverage is Mango Lassi. Mango lassi is thick and smoothing. Its very easy...its just dumping few ingredients in the blender and blend and its ready to satisfy your tastebuds.

Check out my other beverage collection in Thirsty Thursday and here are few to beat the heat...
Persimmon Lassi

Mint Ginger Chaanch


Level: Easy 
Total time: 5 mins
Serves: 2


Mango chopped : 1 1/2 cup ( 1 big size)
Yogurt/Curd: 1 1/2 cup
Chilled Milk : 1/2 cup
Sugar to taste


Peel the mango and chop in to pieces leaving the seed.
In a blender add all the ingredients and blend.Serve Chilled.

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

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Hyderabadi Dahi Vada

So here comes a yet another Hyderabadi recipe, which my mom makes very frequently. There are many ways to do dahi vada but these are my moms version of it, which we love to have it. This is very simple to make and it need no resting time.. you can have it once you make. These are soft and spongy. Not so spicy and buts great.Even though we fry in oil, we get rid of oil by soaking them in that not oil free...hurray.
As i mentioned in my earlier post Hyderabadi Bagara Baingan that i would be sharing you a interesting fact about the my state. So for todays post its Golconda Fort. I am sharing you a very short description, google it for detail history.

courtesy ..... google search image....Golconda Fort...

Is that not beautiful. Golconda Fort was built first by Kakatiya kings in 13th century, it was mud fort and then it major developments were done by Qutub Shahi kings in 16th century. The fort is built on a granite hill which is 120 meters (400 feet) high. Fort has 8 gateways and 4 drawbridges with a number of darbar halls, temples, mosques, magazines, stables, well, gardens etc. inside. We can tell its a tiny city in itself. "Fateh Darwaza" from where we enter the fort is studded with giant iron spikes to prevent elephants from battering them down. We can see engineering marvels at Golkonda. A hand clap at a certain point below the dome at the entrance reverberates and can be heard clearly at the 'Bala Hisar' pavilion, the highest point almost a kilometer (91mtrs). The ventilation of the fort is absolutely fabulous having exotic designs. They were so intricately designed that cool breeze could reach the interiors of the fort, providing a respite from the heat of summer.Last but not least Golkonda Fort used to have a vault where once the famous Kohinoor and Hope diamonds were stored along with other diamonds.

OO that was lots of history, lets see the recipe now.

Level: Easy
Total time: 1 hr
Makes: 40 golf size vadas

1cup = 180ml


Urad Dal : 1 cup
Semolina: 1 cup
Baking soda: 1/2 teaspoon
Yogurt: 600gm - 1 kg
Cumin Powder: 1 teaspoon
Black Pepper (kali mirchi) powder to taste
Salt to taste
Oil for frying

Mustuard Seeds: 1 teaspoon
Cumin Seeds: 1 teaspoon
Oil: 2 tablespoon
Curry Leaves: 10 -12 
Red Chillies: 2 whole


Soak Urad Dal for 4 hours and then blend it to fine paste.
Soak semolina in water for 5 mins. Then mix it with Urad Dal paste.

Add water, salt and baking soda to the mixture and mix until well incorporated. The mixture should be thick and should fall like a lump.

Oil should be medium heat, and when we drop a small batter in to it oil, it should float quickly. Drop the batter in small golf size balls, in a batch of ten.

Once the balls/vadas turn yellow all the sides then remove on to the plate. Then do the same for the second batch and then add the first batch vadas to the second batch in oil, Fry till all the vadas turn golden brown. Repeat this until the batter is done.

Take the warm/hot vadas and dip it in cold water and keep it for a minute and then squeeze out the water from vadas keeping them between the palms and press hard but make sure not the shape out the vadas...

Buttermilk: Take 300gm of yogurt and beat until no lumps add water, salt, cumin powder, black pepper. Consistensy should be waters. Check salt and spice level.

Take the squeezed vadas and drop them in the buttermilk and let vadas sink in the vadas completley.

Tadka: In a pan add 2 tablespoon of oil, add mustuard seeds. Once mustard seeds splutter, add Red chilli, cumin seeds and curry leaf. Once it turn brown remove from heat.

Serving: Take rest 300gm of yougurt and beat until no lumps, then add salt,water and black pepper. Consistensy should be thick flowing. While serving keep the soaked vadas at the bottom and then pour yogurt and Add the tadka on top, sprinkle red chilli powder, cumin powder and chopped cilantro(kothimeer).

  • In the vada batter we can add green chilli paste and crushed ginger for spicy vadas.
  • We can add little sugar in the yogurt for little sweet touch up while serving.
  • Add more yogurt depending on the taste and consistency.

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Vegetable Spring Roll

Todays post is popular food from Chinese cuisine, which is very tasty and a kids friendly food. Spring rolls are crispy rolls from outside and mild stuffing inside. Though these rolls are stuffed with various ingredients of choice and taste but today i am using very simple ingredients and purely vegetarian. 
These are best party food and snack. This takes time to make but they just get vanished once they are served. So come lets check the ingredients and start cooking...

Level: Easy
Total time: 1 hr
Makes: 20 rolls


Spring Roll sheets: 20
Oil for frying

Cabbage: 300gm
Carrot: 150 gm
Soya Sauce: 1 /2 tablespoon
Vinegar: 1/2 tablespoon
Butter/oil: 1 tablespoon
Black pepper: 1 teaspoon
Sugar: 1/2 teaspoon
China Salt: 1/2 teaspoon
Ginger Garlic paste: 1
Salt to taste

All purpose flour: 2 tablespoon
Warm Water:3 tablespoon


By use food processor chop up the cabbage and carrots.

In a pan add butter and add chopped veggies,salt and stir fry them until they are soft and then add pepper,sugar,soya sauce,vinegar, china salt. Fry till the sauces are completely absorbed. Turn off and let it cool.

Glue: Mix flour and warm water well with no lumps.

Take the sheets from the pack and keep it wet cloth which will prevent them drying. Take one sheet at a time and wrap as directed on the pack. And make sure seal the rolls with glue which you just prepared.

Fry the rolls in oil at medium heat until it is golden brown on all sides.

Serve hot with sweet and hot sauce or ketchup.

  • Always keep the sheets in a wet cloth so that it won't dry out.
  • You can make rolls a night before and wrap with lllll and keep it in fridge, and fry the rolls just before serving.

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Nutella Strawberry French Toast - Step By Step

Nutella !!! Strawberry !!! ooo French Toast !!!! yuummmmy....
French toasts are my all time favourite breakfast.... ooo miss those lovely tasty sundays when my mom makes all specials for whole day to have them leisurely and enjoy the food. Moving one step further to my moms french toasts, i made these toasts filled with nutella and strawberries, which is now my little ones favourite. She loves nutella, in her terms its chocolate jam, she always have it with toast in her breakfast or she makes her own creative snack by herself if she reaches nutella by any chance..So whenever i make these, she prefers only with nutella.
This recipe makes 6-7 rollups the time i started to take a pic, i found 4 on the plate ....hehe...i know who ate them...These are spongy, juicy and tasty....So with no further delay...lets check the ingredients
You may also like other recipes to cook along with kids
Chocolate Cups
Mango Popsicle
Egg Puffs(kids-version)
Egg Mayo Sandwich
Cute Deviled Eggs

Level: Easy
Total time: 20 mins
Makes: 6-7 rollups


Eggs: 2
Milk: 100 ml
Bread: 6,7 slices
Vanilla essence: 1 teaspoon
Strawberries: 4
Nutella/chocolate spread for spreading
Butter for toasting


Mix Egg,vanilla and Milk with a fork.
Chop strawberries
Chop off the edges of bread slice and roll the slice with the rolling pin. Spread the nutella and place the chopped strawberries on one edge and then start to roll.
Butter the pan. Dip the rolled bread slice in the egg mixture and roll it such that egg mixture cover it completely and place on the pan and turn when golden brown on all sides.

  • If you dip the bread roll in egg too long then roll will start to break and becomes messy.
  • Place the bread roll with split touching the pan first.This will make the bread roll intact. 

Wanna try....let set go..

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Egg Puffs --- kids Version

Puffs...yum...One of the best savoury from bakery....its an all time favourite for me...i can munch as much i can in a day with any stuffing. In school and college we used to have this along with soft drinks and cakes along with friends...miss those golden days.... 
I always used to think it tough to make it...and even now i think the same as its lengthy process to make the pastry at home. But because we have an option of buying a pastry from the store, its easy to make the stuffing and enjoy with a cup of tea. Stuffing can be  veggies or non veg or eggs or simple cheese or butter...We can also make it sweeter version with dry fruits...
 It can be best for after school snack or for a party or cook along with your kids...Todays post is kid friendly version,Its not too spicy and easy to make. Under adults supervision even the kids can make there own snack.....Check other recipes which you can enjoy making along with your kids

Level: Easy
Total time: 30-40mins
Servings: 8 puffs


Eggs: 4
Pastry Puff: 1 sheet
Butter for spreading (optional)
Salt to taste 
Pepper to taste


Boil Eggs:
Wash and boil the eggs for 11 mins on medium high heat.
Run under cold water and then peel the shell. 
Split the egg and sprinkle salt and pepper to taste.

Thaw Pastry Puff:
While eggs are boiling, take out the pastry puff outside the refrigerator and keep it on the counter for 15 mins.
Then open the pack and cut it into 8 pieces and butter it if you like.

Assemble and Bake:
Place the halved egg on the pastry and fold diagonally as in figure.
Then bake for 15-20 mins at 375°F until top layer turns golden brown.

  • Once you start baking check after 12 mins and keep an eye on it. 
  • If you want a spicy puffs then you can add a tomato gravy along with eggs and bake them.

Wanna try....let set go..

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Dry Fruit Fried Rice Recipe | Flavour Diary

Its almost the end of the day but sun is still shinning outside...yeah summer is on the way....After long time this week its happy to see the sun. After moving to Scotland first thing i was been waiting for summer....ha ha ... i am serious....
While capturing the photo i was very much keen on capturing the light from the window .... just to remember that i clicked during summer .... hehe
Coming to todays post, its very simple and easy recipe which came to my mind on the fly and it turned out tasty. this was my second try and turned out to my expectation....
If you like mild sweet flavoured rice or not in a mood to have regular variety then you can try for a change. This would be one best way to eat some dry fruits....You will have crunchy nuts and also raisins which gives the sweetness to the rice. Adjust spice levels and dry fruits to your tastebuds. Its mandatory that you have fried onions for this rice. 

Level: Easy
Total time: 30 mins
Serves: 2-3

1 cup=180ml


Basmati rice: 2 cups
Dry Fruits: 1/2 cup (chopped cashew,Almonds,Pistachos, Raisins)
Fried Onions: 1/4 cup
Butter/Oil: 3 tablespoons
Green Chilli : 2 (adjust to the spice level)
Ginger Garlic Paste: 1 teaspoon
Salt to taste (approx 1/2 teaspoon)
Garam Masala: 1 teaspoon
Milk: 1 cup
Water: 2 cups


Cook Rice:
Wash rice 2 or 3 times and rinse with 2 cups of water for 20 mins.
Add milk and salt to it and cook on medium low flame until your rice is cooked approx. takes 20-30 mins.
On a wide plate transfer your cooked rice and let it cool completely.
Temper Rice:
In a pan add oil/butter and then add cashews, almonds and pistachios, and fry until the cashews turn golden brown.
Remove the nuts and now add raisins , remove the raisins once they puffed up.Then add green chillies and ginger garlic paste for a minute. 
Now add Rice and stir for a minute on high flame and now add fried nuts, fried onion and garam masala.
Garnish with coriander and serve hot. 

  • Fried Onions: Slice the onions finely length wise and deep fry in oil until golden brown and crispy.

Wanna try....let set go..

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