Tuesday, July 31, 2012

Hyderabad Style Bagara Baingan

My life in Hyderbad has left many shades of influence on me. One of it is my exposure towards  spicy hyderbadi food and its cuisine. Apart from the most popular dum biriyani from this deccan region, there are many vegetarian dishes that are savored by millions of  Andhra people. 

One such tasty dish is Hyderabad special Bagara Baingan. Though this dish is a lengthy process, the end result is indeed a classic Andhra dish to savor.  

  1. Purple baby brinjals       250 gms
  2. white sesame seeds     2  tbsp
  3. peanuts                           2 tbsp
  4. grated coconut               2 tbsp
  5. onion, chopped fine       1
  6. Ginger Garlic paste        2 tsp 
  7. turmeric powder             1/4 tsp 
  8. jeera/cumin seeds          1 tsp 
  9. coriander powder           1 tbsp
  10. red chilli powder             1 tsp 
  11. Garam Masala                1/4 tsp
  12. A small ball of tamarind
  13. oil                                     1 tbsp
  14. Salt  to taste
  15. coriander leaves for garnish
  • Dry roast peanuts, sesame seeds, grated coconut separately until golden brown.
  • Keep it to cool and grind it in the mixi with water to a smooth paste.
  • Extract tamarind paste in 1 cup of warm water.
  • In a pan take oil and fry the brinjals till they are soft and keep aside.
  • Now fry the onion and ginger garlic paste and the ground masala for few minutes.
  • Add turmeric powder, chilli powder, jeera, coriander powder and salt. Mix well and fry for a minute.
  • You can add now the tamarind water, and then add the brinjals and garam masala then cover it and cook it till it is done.
  • Sprinkle Corriander leaves and serve it with roti or rice.
Tips : Brinjals should be always small ones and choose one which is dark violet in color. I've found dark brinjals  less bitter than ones in lighter shade.

P.S: If you're not confident of making this dish by seeing this recipe, then you can learn by attending my Indian cooking class. For details, mail me at mennasdelight@gmail.com or call me at 9379398865.  

Fondant Cake with Flowers

Fondant Cake New 

Pinterest-Inspired Cakes
A fancy fondant design modeled on the likes of a cake as seen in Pinterest. For a cake enthusiast there's so many ideas to pick from sites like Flickr or Pinterest.

Some ideas: While making such cakes take special cake to cut fondant strips at consistent width and length. You can use a ruler to draw horizontal lines on the fondant sheet. Then use pizza wheel to make strips or you get wilton tools for making vertical lines.

Monday, July 30, 2012

Bhindi do pyaza

Bhindi Do Pyaza Ready 

(This recipe is adapted from Tarla Dalal's Recipe collection )
    1. 3 cups sliced ladies finger (bhindi)
    2. 1  cups chopped onions
    3. 1/2 cup diced onions
    4. 3 tsp cumin seeds (jeera)
    5. 1 tsp nigella seeds (kalonji)
    6. 1/4 tsp turmeric powder (haldi)
    7. 3 tsp ginger (adrak) paste
    8. 1 to 2 green chillies, chopped
    9. 3/4 cup thick curds (dahi), whisked
    10. 3 tbsp oil
    11. salt to taste


    • Heat the oil in a pan, add the cumin seeds and nigella seeds and allow the seeds to crackle.
    • Add the onions, turmeric powder, ginger paste and green chillies and cook till the onions are tender.
    • Add the bhindi and salt and cook over a medium flame till the bhindi is tender.
    • Add the whisked curds and cook till the curds dry out.
    • Serve hot with parathas or rotis.

    Bhindi Cooking Tips:- Bhindi tends to get sticky while cooking. Do not cover the pan while cooking and       the stickiness will dry out without the presence of steam.

    Cook the bhindi over a slow flame for best results.

Saturday, July 28, 2012

Romancing Buttercream Roses

Fondant Cake with Butter Cream Roses
Not so long ago I couldn't have imagined making such pretty roses with butter cream icing. Well now its a reality.

Do you envy seeing these luscious buttercream icing red roses? Do you long to make these fabulous icing on cake by yourself? Well, you can take my word you can even better it with your creative designs. If you are a newbie in cake icing, rose design can appear intimidating. But fret not, in couple days practice you can make those wonderful rose swirls with utmost ease!

The cake icing in this cake is made using fondant icing. I used tomato red gel color in butter cream icing to create this ultimate red rose color. After spending roughly 3 - 4 hr, I baked, made fondant from scratch, rolled the fondant, made buttercream roses and in the end left me so exalted.

Fondant Cake with Butter Cream Roses
Note :- I have used Wilton tip No.104 for making the above roses.

Thursday, July 26, 2012

Pink and Blue Fondant Icing Cake

Seer Fish Curry

Kerala Seer Fish Curry
Price of seer fish has gone is beyond the reach of middle-class folks. Currently one kg of seer fish in Bangalore cost in the range of Rs 550 - 650. So, we usually end up buying sardines or mackerel or tuna or Barracuda. But today for a change we bought seer fish to serve few guest from Kerala.

So, for die-hard fans of kerala fish curry, here's the Kerala fish curry recipe. Try it out and let me know the feedback.

Ingredients to make  fish curry:-

·                     Fish - 250 gm
·                     Kudampuli – 1 small piece
·                     Small onion chopped - 1/2 cup
·                     Ginger and garlic finely chopped 1 1/2 tsp
·                     Green chili chopped - 2
·                     Chili powder - 1 tsp
·                     Coriander powder - 2 tsp
·                     Turmeric powder - 1/2 tsp
·                     Thin coconut milk - 2 cup
·                     Salt to taste
·                     Curry leaves
·                     Mustard
Method - Step by step approach to yummy Kerala Meen Curry 

1.             Clean and cut the fish into medium pieces.
2.             Crush ginger, garlic and green chilies ,
3.             Heat oil in a pan and add mustard seeds
4.             Add chopped onions, and toss it well for 3-4 minutes.
5.             Add ginger,garlic and green chilies,stir them till the raw smell goes away or till turns brown.
6.             Make a paste of chili powder, coriander and turmeric powder, adding a little water
7.             Add this mixture to the pan
8.             Add Kudampuli.
9.             Pour thin coconut milk, mix it well and now you can add fish pieces.
10.          Cook it covered in slow flame for 15 - 20 minutes.Add curry leaves and remove from heat.

Serve warm with boiled rice to enjoy at it's best.

Monday, July 23, 2012


Barbeque Fish

  1. 2 whole medium sized Mackerel
  2. 2 tbsp lime juice
  3. 2 tsp chilli powder
  4. 1 tsp ginger garlic paste
  5. Salt to taste
  6. 2 tbsp oil


  • Mix all the other ingredients and 1 tablespoon oil together in a bowl. Taste and adjust seasoning.
  • Rub on both sides of fish and leave to marinate in the refrigerator for 4 to 6 hours
  • Cook over the hot Barbeque basting with oil, until well done. (fish should feel firm to the touch when done)

Tuesday, July 17, 2012

Pavakka / Bitter Gourd Errisery

This traditional grinding stone reminds me of our domestic help grinding the ingredients for fish curry masala with great energy and that masala turns out to be tasterier than the mixi ground masala. 

Today I tried out my hands on this and really enjoyed this new experience.

Pavakka / Bitter Gourd Errisery

  1. Bitter Gourd           Two sliced
  2. Salt                         to taste
  3. Turmeric powder    ½ tsp
  4. Chilly powder         ½ tsp
  5. Grated Coconut     1 cup
  6. Pepper                   ½ tbsp
  7. Roasted rice           3 tbsp
  8. Oil                         2 tbsp
  9. Mustard                 ½ tsp
  10. Dry red chilly          2
  11. Curry leaves           few


  • Fry bitter gourd in little oil
  • Add salt, turmeric and chilly, stir for some time then sprinkle water and cover it and cook well
  • Make a paste of grated coconut, pepper and roasted rice and add this paste to the bitter gourd.
  • When it is well cooked remove it from the stove.
  • In a pan take little oil, add mustard seeds, dry chilly and curry leaves, stir for a minutes
  • Add it on top of the cooked bitter gourd errisary
  • Serve it hot along with rice or roti. 

Wednesday, July 11, 2012

Mutton Liver Pepper Fry

Livery Spicy Dish
  1. Mutton/Chicken Liver  500 gms cut into small pieces
To be crushed
  1. Dry Red Chilles        3
  2. Coriander powder    4 tbsp
  3. Pepper                    2 tbsp
  4. Cumin seed              1 pinch
  5. Shallots                    1/2 cup sliced
  6. Garlic                       3/4 tsp sliced
  7. Ginger                      1 tsp sliced
  1. Turmeric                  1/2 tsp
  2. Cinnamon                 2
  3. Cloves                      8
  4. Curry leaves             1 stalk
  5. Coconut oil               2 tbsp
  6. Shallots                     1/2 sliced
(Vinegar and salt as per taste)

  • Crush all the above ingredients to be crushed
  • Marinate the liver with the crushed ingredients and add salt, vinegar and curry leaves
  • Add little water and cook till dry.
  • Heat oil and add the ingredients for seasoning, stir for 2-3 mts
  • Now add the cooked liver to this and fry till dry
  • Add more crushed pepper while tempering.
  • Serve hot with bread or rice!

Green Brinjal with Crushed Masala


Green Brinjal      500 gms
Shallots sliced     1/2 cup
Red chillies          6
Garlic                  8 pods
Oil                      1 tbsp
Mustard              2 pinch
Curry leaves
Salt to taste


Cut the brinjal into cubes
Crush shallots, red chillies and garlic
Heat oil in a pan, when hot add mustard, curry leaves and crushed ingredients
Saute for 2-3 mts till the raw smell goes away
Now add brinjal cubes and salt
Sprinkle little water then cover and cook it till it becomes soft
Serve hot with roti or rice

Tip - to prevent discoloration of the cut brinjals, immedetly put them in water.

Pressure Cooker Tomato Rasam


  1. Toor Dal             1/4 Cup
  2. Tomatoes            Large size 2
  3. Curry leaves        2 stalks    
  4. Water                 4 Cups
  5. Salt                    to taste
  6. Coriander leaves
  7. Tamarind            one lemon size

To be crushed
  1. Coriander          2 table spoon
  2. Cumin seed       1/2 tsp
  3. Pepper              1/4 tsp
  4. Dry Chillli          1
  5. Ginger               1 small piece
  6. Garlic                4 pods
  • Crush all the ingredients which need to be crushed
  • Put all the ingredients in the pressure cooker expect tamarind
  • Pressure cook for half an hour over low heat.
  • Open the pressure cooker and mash the ingredient and mix.
  • Strain, cover in the pan and heat again, add tamarind juice.
  • Now season it with mustard, red chilly , Asafoetida and curry leaves.
  • Garnish with coriander leaves and Serve hot with rice

Sunday, July 8, 2012

Pomfret Fish Fry

Pomfret Fish Fry
  1. Cleaned Pomfret - 1/2 kg
  2. Red Chilles           9
  3. Pepper                 1/2 tsp
  4. Cumin Seed         1 /2 tsp
  5. Fenugreek seed    1/2 tsp
  6. Tumeric                1/4 tsp
  7. Salt                       to taste
  8. Small onion           4
  9. Garlic Flakes        4
  10. Ginger                  1/2 inch sq piece
  • Grind the above ingredients to a very fine paste and smear it on the fish and keep it for 2 to 3 hours.
  • Heat oil in pan and fry them.
  • Serve hot with salads
  • Enjoy!!!

Fondant Icing Kit

Fondant Modelling kit

Plunger Cutter - Blossom Flower

Plunger Cutter- Butterfly

Plunger Cutter - Heart Shaped

Plunger Cutter - leaf

Plunger Cuter - Star shaped

Plunger Cutter - Holly leaves

Wednesday, July 4, 2012

At Peace With Karela - Curd treatment

Tangy Vs Bitter
  1. Karela/ Bitter gourd    250gms
  2. Fresh Curd                 200gms
  3. Onion                         2
  4. Chilli powder              1 tsp
  5. Turmeric powder        1/2 tsp
  6. Dhania powder           1/2 tsp
  7. Cinnamon                   1 piece
  8. Black pepper              5-7 pods
  9. Salt to taste
  10. Oil for frying and curry 2 tbsp
  11. Amchur powder          1 tsp
  12. Garam Masala             1/2 tsp
  13. Ginger garlic paste       1 tsp
  • Wash and peel karela slit and rub in salt and amchur
  • Keep aside for half an hour.
  • Deep fry them into light brown colour, fry onion, garlic and ginger paste in enough oil till brown
  • Add curd, coriander powder, chilli powder, pepper, salt to taste.
  • Sprinkle a little water, cook on slow fire for 5 mts till kareal is tender.
  • Remove from fire and sprinkle garam masala.
  • Serve hot with rice or roti. 

Tuesday, July 3, 2012

Cheera Thoran / Red Spinach Thoran

  • Clean the cheera leaves and chop them finely
  • Heat oil in the pan, splutter a tsp of mustard seeds, cumin seeds and few curry leaves.
  • To this add 3-4 small onions chopped  finely, 2-3 red chilies, slit 2 green chilies length wise and saute them.
  • Add the chopped spinach, ¼ tsp turmeric, salt for taste, and cook for 3-4 minutes. 
  • Add ¼ cup grated coconut and cover cook for another 3-4 minutes.
  • Serve hot with rice.

Special Chicken Curry

Pumpkin Erissery


  1. 3 cups of pressure cooked pumpkin
  2. 1/4 cup Moong
  3. 1 cup of grated coconut
  4. 3 small garlic flakes
  5. 1/8 tsp cumin seeds
  6. 1/2 tsp chilli powder
  7. 1/8 tsp turmeric powder

For Tempering

  1. 3 table spoon coconut oil
  2. 1/4 tsp mustard
  3. 3 table spoon small onion cut round
  4. 3 dry chillies each cut into two 
  5. 3 stalks of curry leaves
  6. 3 table spoon coconut, grated finely


  • Grind grated coconut coarsely.
  • Crush garlic and cumin seeds and mix with the ground coconut, chilli and turmeric powders
  • Boil water and cook dhal in it, when it is soft and water is about 1/2 cup, add cooked pumpkin and salt, 
  • Cover and cook.
  • Fry mustard in hot oil, add garlic and when sauted add dry chillies and curry leaves.
  • When fried add grated coconut and stir till brown.
  • Add the masala mixed with coarsely ground coconut and add to the curry
  • Serve hot 

Egg Kurma

Egg Kurma        

  1. Boiled Egg          6
  2. Kash kash           2 tsp(Dry roast it)
  3. Grated Coconut   2 table spoon(Dry roast it)
  4. Groundnut           1 handful (Dry roast it)
  5. Mint leaves          one handful
  6. Coriander leaves  one handful
  7. G. Chilies             6-8
  8. Ginger Garlic paste 2 tsp
  9. Coriander powder 1 tsp
  10. Gram Masala         1 tsp
  11. Vinegar                  1 tbsp
  12. Onion                     1
  13. Potatoes                 3
  • Make a paste of  kash kash, coconut,groundnut, mint leaves, coriander leaves and Green chillies    
  • In the oil season it with mustard, Jeera, curry leaves
  • Add Turmeric, coriander powder and ginger garlic paste and stir till golden brown
  • Add sufficient water to this to get a thick gravy
  • Now take a pan and fry the boiled egg , onions and potatoes separately till they are golden brown
  • Add the fried eggs,potatoes and onion to the the gravy
  • Now add vinegar and boil for 2 -3 mts
  • Serve hot with rice pulav or rotis