Mandelis or golden anchovies are tiny fish which taste good in curries as well as when fried crisp..To be honest I never eat this fish...I only make it for my hubby He loves to have this with dal and rice..These are my hubby's fav and he like them crisp ..

9-10 Mandeli/Golden Anchovies
1 tsp  garlic paste
1 tsp Fish masala/koli masala/bottle masala/kashmiri chilli powder
1/2 tsp turmeric powder
rava to coat
oil to shallow fry


  • Clean the fish and wash it well
  • Drain all excess water and pat dry.
  • Marinate with ginger garlic paste ,masala turmeric and salt and keep aside.
  • While frying heat oio in a pan ,coat the fish with rava and shallow fry on med flame till crisp..
  • If you wish you could even deep fry them
  • Serve hot as a side dish with any fish curry or with veggies..

We all love biryanis don't we..Atleast i do ..Give me any biryanis and ill be happy but i prefer homemade biryanis than restaurant ones...At times when we feel too rich to have  a biryani but still want that taste  this is what I do..I make this plain biryani rice and some butter chicken or chicken kurma along and there you have a scrumptious treat...
This biryani rice is not only tasty but so aromatic that as you open the lid you house is filled with a lovely aroma..I made this with Butter Chicken  and chicken tikka yesterday ..We all had a wonderful meal together...

1 1/2  cup good quality Basmati rice
1 large onion sliced thinly
1 tbsp ghee
1 tsp shahijeera/black cumin seeds
8-9 pepper
1 " cinnamon stick
4-5 cloves
4-5 green cardamom crushed
1 javitri
1-2 star anise
2-3 bay leaves
juice of 1/2 lime
few saffron strands infused in 1/4 cup warm milk
cashews and almonds as needed
rose water 1-2 tsp
few drops of orange and yellow color(optional)


  • Wash the rice well and soak for 30 mins
  • Drain all excess water and keep aside
  • In a vessel heat 6-7 cups of water 
  • Add the washed rice ,lime juice and all whole spices with salt.
  • Cook till 3/4 th done and drain all the water.
  • Put the drained rice in a vessel pour the saffron infused milk on the top most layer of the rice.
  • Sprinkle 1-2 tsp rose water and melted ghee.
  • Also add golden fried onions and nuts on top
  • Cover tight with a lid and place something heavy on the lid so that there is no room for the air to escape or you could seal the lid with wheat dough.
  • Keep the flame low and cook further for 15-20 min .
  • I usually cook in a non stick vessel with a tight lid so that no air escapes.
  • Open the lid and serve with any rich gravy of your choice.

Its getting hotter by the day and this time we just feel to eat some cool stuff I love eating raitas and salads in summer.This raita is my fav though i love to have cucumber and onion tomato raita with biryanis.  I made this raita with my Chicken Tandoori Biryani .This is a very easy recipe and even a kid can make this.This was among the first few things I learnt as a kid. Some people soak the boondis in water and then add to the curds I somehow love to have the crunchy boondis so I add it towards the end.

Curds 1 cup
salted boondi 1/2 -3/4 cup
2 tbsp sugar
1/4 tsp -1/2 tsp chaat masala
1/2 tsp red chilli powder
1/2 tsp roasted cumin powder
few coriander leaves/mint leaves


  • Whisk the curds with sugar and salt.
  • Add chaat masala powder and ,red chilli powder and cumin powder and mix
  • Lastly add the boondis and mix well
  • Sprinkle little cumin powder and garnish with mint/coriander leaves and serve immediately.

Made this delectable cake for my dad's birthday . I wanted to try a Chocolate Orange Cake from very long Finally gave it a shot on Wednesday and was very happy with the out come..It was a very soft melt in mouth gooey chocolaty cake sandwiched with Chocolate Whipped Cream and covered with Orange Chocolate Ganache made a heavenly treat...Chocolate goes very well with orange and i really love this combo..I also glazed some orange slices to decorate this yummy cake.
I used Lindt Orange intense and Dark chocolate for the ganache.I am a great fan of Lindt chocolates and my hubby makes sure he gets a huge stock for me when he comes down this time too i had my share and enjoyed all the varieties .I had reserved 2 Lindt orange intense chocolate for a Chocolate Orange Cake
If you are a chocolate fan you better try this I'm damn sure you will love this gooey cake..

For the cake(makes a 6 "cake)
3/4 cup  + 1 tbsp flour
1/4 cup + 1tbsp cocoa powder
1 egg
1/2 cup powdered sugar
1/2 cup buttermilk*(see notes)
1/2 cup oil
1/2 cup boiling water
1/2 tsp orange essence
1/2 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda

For the chocolate cream layer
1/2 cup whipped cream
1 tbsp sugar
1/2 cup melted  dark chocolate

For the ganache
1 pack (200 ml ) fresh cream
100 gms dark chocolate orange I used Lindt Orange Intense
50 gms semi sweet chocolate
2-3 tbsp powdered sugar

Making the cake
Grease a 6 inch pan and line it with parchment
Sift the cocoa flour baking powder and baking soda thrice and keep aside.
In a bowl mix oil,buter milk egg sugar and whisk well.
Add the orange essence and vanilla extract.
Fold in the flour and whisk it to mix well.
Lastly add boiling water and mix till the batter is well mixed.
Pour the batter in the prepared tin and bake in preheated oven for 30-35 min at 180 degree or till the tooth pick inserted comes out clean.
Allow the cake to cool completely.
Slice the cake into two.

The chocolate cream layer
In a bowl whisk the whipped cream with icing sugar and beat till soft peaks are formed.
Gently add in melted chocolate while you still continue whipping it on med speed.

Making the Ganache
In a saucepan scald the cream/ warm the cream on low flame till you see bubbles appearing on the edges
Mix in the chopped chocolate and let it sit for a min.
The chocolate will begin to melt ,add sugar .
Mix it with the spatula till the cream and chocolate is incorporated and your ganache is ready.

Assembling the cake.
Spread a dollop of the chocolate whipped cream to cover the cake layer ,spread it all over so that it covers from all sides.
Place the other cake layer and cover it with the remaining cream and let it set in the fridge for 2-3 hrs.
Once the cream has set well,Pour the ganache all over the cake and with help of a offset spatula cover the entire cake.
Place the candied /glaced orange or decorate with chocolate shavings..
Refrigerate the cake for 1 hr before you cut.

I have used Lindt orange for the ganache its very bitter so i added sugar and dark chocolate too ,If you do not have lindt you may use any dark chocolate compound and add 1 .5 tsp orange zest to the ganache.
To make your own buttermilk add 1 tbsp lime juice/vinegar to a cup of milk.
Slice the orange. Boil 1 cup of sugar with 1 cup of water and wait till the sugar dissolves then add the orange slices and let it simmer till the syrup has coated the slices well.
Remove the slices and spread on a parchment paper and let it dry for 3-4 hrs.

One of my fav fruit Mango the king of fruits is such a versatile fruit which can be used to make ice creams ,milkshakes ,desserts cakes curries etc....I love mango milkshake and enjoy this for m my breakfast specially during summers when i feel like skipping lunch ..It keeps me full till evening..I love Alphonso mangoes and have used Alphonso/hapus for this milkshake ,you could use any variety you prefer.Vegans can enjoy this milkshake with almond/cashew milk too. Adding sugar depends on the sweetness of mango I have used minimal sugar since the Alphonso mangoes i used were sweet enough.

2 -3 Alphonso mangoes
3 cups chilled milk
2-3  tsp sugar/as needed
ice cubes as needed

  • Wash the mangoes and remove the skin 
  • Cut them into small pieces and  blend it to a smooth puree.
  • You can add sugar to the puree and store it in the freezer in an airtight container for later use.
  • In a vessel add sugar ,ice cubes,milk and the pulp and blend till all mixes well to a thick smooth shake.
  • Pour it in glasses and serve chilled.

Try this absolutely delicious baked cheesy pasta and you will keep your fingers licking..A very easy and delicious dish perfect for dinners and parties kids and adults will equally enjoy.We enjoy pasta at home and my fav is Chicken Lasagna i have always prepared lasagna and baked veg in white sauce.I made this for my cousins last week and they loved it  a lot.
This baked pasta requires a bit of preparation and you have everything ready you just pop it in the oven for 15 min and there you have extremely cheesy creamy finger licking baked pasta.

200 gms elbow macaroni/any pasta
250 gms chicken breast boiled and shredded
1 carrot
1/2 cup sweet corns
1 small capsicum

for the sauce
2 tbsp butter
2 tbsp maida/flour
1.5 cup milk
1/2 tsp black pepper
salt as needed

Other Ingredients:
2-3 garlic crushed
1 tsp black pepper
1 tsp mixed herbs
1 tsp chilli flakes or as needed
cheese slices/grated cheese
1/2 cup pizza sauce click here for recipe

Boil the pasta with salt and water till al dente.
Boil the chicken ,sweet corn and carrot  and keep aside.
Heat 1 tsp oil add crushed garlic saute for few min then add capsicum and saute
Mix in the boiled and shredded chicken ,chopped carrot and pasta .
Add 1/2 tsp black pepper and toss well.

Melt butter in a saucepan and add flour with a help of whisk keep stirring it.
Gradually add milk and continue to whisk to avoid lumps.
Mix till the sauce begins to thicken,add salt and pepper.
Mix 1 tsp butter ,chilli flakes and pepper and the pizza sauce to the prepared white sauce.
In a casserole or baking dish spread the boiled pasta.
Top it with sauted pasta and chicken.
Pour the mixed sauce over the pasta.
Sprinkle chili flakes ,herbs and pepper.
Add grated cheese /sliced cheese.
Bake for 15 -20 min.
Serve hot with garlic bread.

A very yummy and filling roll filled with creamy chicken and mayo in a freshly baked homemade roll ..Its a perfect for lunch boxes ,parties or as a evening snack.
I have used my Laadi Pav   recipe for the rolls ...You could just use boiled shredded chicken with mayo for the filling or use this Chicken and Capsicum

Bread Rolls click here for the recipe 
Boiled shredded Chicken 1 cup
3 tbsp mayonnaise
1 .5 tsp crushed black pepper
1 tbsp honey mustard sauce
1 tsp  cream cheese
2-3 finely chopped spring onion

Slice the bread roll into 2
Mix chicken with pepper salt,mayo ,honey mustard ,finely chopped spring onion and cream cheese  in a bowl and keep aside.
Spread a generous amount of the mixed chicken filling and serve .

Sending this to ReRecipe Passion Ramadan and Eid Event

Appam is a soft and spongy hoppers /pancake made with rice .Which goes well with any curries or veggies.After visiting Kerala we were hooked on these lovely appams I carried few ready to mix appam mixes with me from kerela but was never happy with the result.I wanted soft and spongy appams and i found Suhaina's recipe to be the best .I have been making appams now since 3 years and we enjoy it to the core.I personally prefer soft spongy appams with beautiful lace whereas my hubby likes crispier edges.

I always make this when there is fish curry or chicken/mutton dishes prepared at home..Here i Have served it with Prawn Curry with raw mangoes and prawn fry..

2 cup white rice(kolam/sona masuri/pachari)
3/4 cup cooked rice
3/4 cup coconut
1/2 tsp yeast
1 tbsp sugar

Wash the rice and soak for 3-4 hrs .
Grind the rice adding little water and batter shouldn't have any grainy particles.
Pour the batter in a big container
Grind the cooked rice with coconut  adding little water in the blender and blend to smooth paste.
Mix this to the grounded rice mixture.
Mix sugar and yeast in lukewarm water and allow it to froth .
Add the yeast to the batter and mix well.
Allow it to rise for 2-4 hrs.
Once risen the batter will be frothy,refrigerate the batter and use as and when needed.
Once you are ready to make appams add water and salt to the batter till you get the correct consistency.
The batter shouldn't be very thick like that of dosa or idli.
Heat the appam pan and pour the batter and swirl.
Cover the pan and cook on med flame ,it takes about 2 min for the appam to leave its sides.

I have used non stick appam pan hence i do not smear it with oil before making appam
You could even use coconut milk for grinding the batter it enhances the taste
The batter can be refrigerated for a week

Hello friends hope you all are doing great ..I feel so good to post after such a long time.I was busy past 3 weeks taking care of my beloved Mother in law who was  very sick and was admitted for a week.Life was hell these days but I survived only because of God's grace and blessings.
I'm happy as i write this post today since My MIL is much better and getting back to normal and secondly because its a guest post for my dear friend Rafeeda who did a lovely post for me last month. 

The first thing that attracted me to Rafeeda's  blog was the blog name itself..''The Big Sweet Tooth ' .Right from the first visit to her blog I was hooked on to it. I always look forward for the yummy biryanis  and baked treats from her blog. I was really happy when she asked me for a guest post in her lovely blog.I wanted to give her something sweet  as the Sweet tooth was one thing common between both of us.Secondly I know she loves cakes and so thought of sharing with you all a delicious quick Apple Praline Bread.

This cake/bread taste absolutely divine .You'll love every bite of this delicious cake. This cake uses sour cream which makes it moist soft and delish .The praline topping compliments the soft moist cake .I have added walnuts instead of pecans  and also added some cinnamon powder in the cake as well as in the praline sauce I just love the combo of cinnamon and apple.For the recipe hop over to Rafeeda's space 

Apple Praline Bread
(adapted from here
2 cups flour
1 cup sour cream *(refer notes)
1 1/2 cup finely chopped apple
1 1/2 cup walnuts chopped
2 eggs
1 cup granulated sugar (i used brown sugar)
1 tsp cinnamon powder
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1 tsp vanilla extract

for the praline sauce

1/2 cup butter.
1/2 cup brown sugar
how to make a praline cake,apple walnut praline cake


Preheat the oven to 180 degree Celsius for 10 min.
In a bowl Mix eggs ,sour cream and the essence together till well combined.
Mix the sifted flour,baking powder,baking soda,cinnamon powder to the egg mixture.
Stir in the apples and the walnuts and fold with a spatula.
Pour the batter in 9 x 5 inch loaf pan and sprinkle the remaining walnuts on the cake batter .
Bake for 1 hr to 1 hr 5 min Or till the toothpick inserted comes out clean.
.Let it cool in the pan for 10 min then remove from the pan and cool over the wire rack.
Bring the butter and sugar to boil in a saucepan stirring constantly till its thick for about 3-4 minutes.
Pour the sauce over the bread and enjoy ..
easy apple cake recipe with sour cream homemade

To make your own sour cream just add 2tbsp vinegar/lime juice in a cup of double cream and let it sit for a minute.
I have used brown sugar instead of granulated sugar in the cake.
You can cover the cake with a loose aluminium foil to prevent it from excessive browning ,I did'nt do that.
Original Recipe calls for pecans I used walnuts instead.

I have already posted a Butter Naan recipe before .This Naan is yumm and flavorful I have used whole wheat flour/atta and All purpose flour/Maida to make this it was soft and delish ..

1 cup whole wheat flour
1 cup maida/all purpose flour
1.5 tsp kasoori methi /dried fenugreek leaves
1 tsp baking powder
1/2 cup luke warm water
 1tsp yeast
1 tbsp sugar
1/2 cup Curds
salt to taste
2 tbsp oil

In a bowl take 1/2 cup lukewarm water ,to this add the sugar and yeast set aside .
The yeast will be frothy then in a bowl mix  whole wheat flour,maida,yeast,salt,baking powder and curds and kasoori methi 
 Knead to a smooth dough ..pour oil as you need ,the dough will be sticky apply oil to your hands continue to knead till you get soft dough.
Cover  with cling foil and allow it to rise .
Once it has doubled ,make small balls .Dust flour on the rolling board and start rolling into oblong shape/tear down or simply roll it round.
Heat the skillet/tava.
Apply water on the other side of the naan.Place the other wet side on the tava .
Close it with a lid After a minute there will be bubbles on the naan.
Flip the naan on the other side and cook for a minute till brown spots appear.
Enjoy soft buttery naans with gravies/kababs/veg of your choice.
Remove from the tava and brush butter .
Serve with any gravy or veg of your  choice.

A very yummy tangy prawn curry goes well with steeamed rice/appam/rotis. Perfect for summers try this finger licking curry and you will enjoy for sure.

12-15 prawns deveined and shell removed
2 raw mangoes
1/2 cup freshly grated coconut
7-8 kashmiri dry chillies
2-3 green chillies
7-8 garlic cloves
1 inch ginger
1 tbsp coriander seeds
1/2 tsp turmeric powder/haldi
1 tsp cumin seeds
1 tsp tamarind pulp
2 onions sliced

Clean the prawns and wash it well
Add salt and turmeric powder and set aside for 20 min
Grind the coconut with chillies ,ginger garlic and coriander and cumin seeds adding water to a smooth paste
Heat oil in a vessel ,saute sliced onions till it turns soft and translucent
Add the prawns and saute for 2-3 min
Mix in the freshly ground masala and mango pieces.
Add water as per the consistency of gravy you need and let it come to a nice boil
Simmer the flame and cook for 8-10 min.
Add the tamarind pulp and let it boil for 2 min
Add salt if needed.
Serve hot with steamed rice/rice bhakri/rotis /appam

Jawla /Dried baby shrimps with Brinjal is one of my fav dry fish dish I love to have this with Polas/Rotis /Rice Bhari/Handbreads.This is one of East indians fav dish specially during the Rainy Season We stock up dry fish for the Monsoon. This is very easy dish and taste very yummy.
1/2 cup dried jawla/baby shrimps
1 onion sliced fine
4-5 spring onions chopped (green and the onion)
4-5 green chillies
6-7 garlic chopped fine
1 inch ginger chopped
3-4 baby brinjals chopped
 1tsp heaped malwani masala/bottle masala/fish masala
1 tsp tamarind pulp/5-6 kokam

Wash the jawla/dried shrimps and Soak in hot water for 10 -15 min. This step is very imp do not use the dry fish directly it needs to be soaked in hot water first.
Slice the brinajls and keep it in water to avoid darkening.
In a vessel  heat oil add chopped onions and ginger garlic and saute for 5- min
Add the  chopped spring onions and saute for 2-3 min
Now add the masala and the soaked shrimps/jawla and chopped brinjal
Mix all well  add very little water then cover with lid and cook over medium flame.
Lastly add tamarind pulp and cook for few more mins.
Garnish with chopped coriander leaves and serve hot with polas/rice rot/bhakri.

Sending this toDelectable Flavours Giveaway Event

rainbow sandwich,ribbon sandwich

Ribbon or Rainbow Sandwich are pretty looking layered veg sandwiches .Ribbon or rainbow sandwiches are deliciou sandwiches which are super easy to make .I have fond memories attached to these ribbon /rainbow sandwiches ,We grew up eating this Ribbon Sandwiches/rainbow sandwiches were always made for birthday parties or Rosaries and as kids we used to love these pretty coloured layered sandwiches. We still make them and its still loved by all.

party sandwiches,finger food,party sandwiches,recipe for kids,coloured sandwiches,healthy sandwiches for kids

Here I am sharing a super easy veg version of Rainbow /Ribbon Sandwich which is made with natural ingredients and no artificial colour is used. These Ribbon sandwich are perfect finger food and are always hit among kids and adults. Do give this a try. 
ribbon sandwich recipe,tricolour sandwich ,ribbon sandwich ,rainbow sandwich

Ingredients needed 
12 to 16 Bread slices
Coconut Coriander Green Chutney 
butter as needed
cream cheese/slices/cheese spread
beetroot spread
Carrot spread
For the Orange layer/Carrot Spread
2 carrots boiled
3 cubes of cream cheese
salt to taste
  • Boil the carrots and chop 
  • Blend it together with cream cheese until smooth 
  • Add salt and its ready to use ,refrigerate. 

for the beetroot layer/beetroot spread
1 med sized beetroot boiled
2 tbsp mayonnaise(you can use eggless or egg mayo recipe posted in the blog)
salt to taste
  • chop the boiled beetroot
  • Grind or blend it to a puree ,add mayonnaise and blend
  • Add very little salt and mix 
  • Refrigerate and use as needed.

finger sandiwch,ribbon layer sandwich ,ribbon sandwich
 Assembling the sandwich

  • Take 4 bread slices and apply chutney on one slice
  • On the other apply butter and place it over the chutney slice
  • On the outer layer apply butter
  • Take another slice and apply the carrot cheese spread
  • Place it on the buttered slice
  • Spread a little butter on the outer side 
  • Then apply the beetroot mayo spread on the slice and place it over buttered  slice.
  • Refrigerate for 30 min then using a serrated or any sharp knife ,trim the edges and cut it neatly lengthwise 
  • you can also cut them diagonally.
  • Repeat the same process to make sandwiches with rest of slices. 
  • Cover with a cling film /with a moist cloth and refrigerate and serve when needed.

how to make rainbow sandiwch

 You can use use spinach too for the green layer We love our coconut chutney and we always use this .You can add cheese slices as well .
You can mix butter in the chutney and the carrot and beetroot spread too I prefer applying the butter on slices though .
You can use cheese spread or processed cheese too ,if using processed grate it and then use
Be a little generous while applying butter .
Always cling wrap or cover with moist cloth and refrigerate them as they tend to harden when exposed to the air.

veg ribbon sandwich ,rainbow sandwich recipe

veg rainbow sandwich,tricolor sandwich,tricolour sandwiches,party sandwiches

NewerStories OlderStories Home