Caramel Pudding

Author: kiran  //  Category: Deserts

caramel puddingscale518

1) Milk – 2cups
2) Powdered Sugar – 10 tbsp (rounded) or to taste
3) Eggs – 8nos
4) Sugar for caramel – 1/2 cup
5) Vanilla essence – 1 tsp


1) Beat together eggs, milk, sugar and vanilla essence in a bowl until sugar dissolves.
2) In a pan add sugar for making caramel .
3) Add 2 tbsp of hot water so that the sugar dilutes fast. Let it cook gently until the sugar melts and turn golden.
4) When its golden color remove it from flame and add 2tbsp of water to avoid overcooking of sugar syrup. If it over cooks it will taste bitter. Allow it to cool for some time.
5) Pre-coat the dish with butter.
6) Pour the golden caramel in a baking dish and pour the pudding mixture on top of it.
7) Put the pudding dish, in a pan of water, in a pre heated oven at 350 f for 45 minutes.
8) Take it out of the oven when it sets and let it cool at room temperature.
9) You can chill it in the refrigerator before serving or serve warm.
For Serving: Carefully run a butter knife around the egg pudding, place a platter over the pudding mold and carefully turn it upside down and serve.

Recipe By
Kiran Mary

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Rating: 9.3/10 (3 votes cast)
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Rating: +4 (from 4 votes)

Hyderabadi Chicken Biriyani

Author: kiran  //  Category: Chinese Dishes, Rice Dishes



1) Chicken – 1 1/2 lb
2) Ginger Garlic Paste – 2 tbsp
3) Chili Powder – 2 tsp
4) Coriander Powder – 1 tsp
5) Small Chilies – 5 nos
6) Mint Leaves – 1/4 cup chopped
7) Cilantro – 1/4 cup chopped
8) Turmeric – ½ tsp
9) Lemon Juice – 1 lemon
10) Garam Masala Powder – 1/2 tsp
11) Yogurt – 1 cup
12) Green Cardamom Powder – 1/4 tsp
13) Fried Onion – 3/4 cup
14) Oil/Butter/Ghee – 2 tbsp

For Rice Preparation
15) Saffron – 2 pinch
Fried Onions – 1 1/4cup
Mint Leaves – 1/2 cup chopped
Cilantro – 3/4 cup chopped
Green Cardamom Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp

16) Basmati Rice soaked for 30 minutes – 3 cups

Spices for boiling rice
17 ) Black Cardamom – 3 nos
18) Green Cardamom – 2 nos
19) Cloves – 6 nos
20) Bay Leaves – 2 nos
21) Cinnamon – 1 inch piece
22) Black Pepper corns – 1 tsp
23) Black Cumin – 1 tsp
24) Salt to taste

1) Clean the chicken pieces. Pat with dry cloth.
2) Mix the chicken with ingredients from 2 to 14 and marinate for at least 20 to 30 minutes.
3) Soak saffron in 3 tbsp of hot water or milk.
4) In a big pan bring water to a boil,
5) Take the ingredients from 17 to 22 in a muslin cloth wrap it and put into the water.
6) Add the black Cumin and salt to the water.
7) When the water boils ,add soaked rice and continue to cook until the rice is half cooked, i.e rice should roll over with boiling water. It takes about 2 – 3 minutes . Drain the rice and keep aside. Dont overcook the rice.

8) Place all the marinated chicken pieces in a large thick bottom pan, one layer of chicken and two layers of rice.
9) Spread half of the boiled rice on the chicken pieces,
10) Sprinkle ½ the fried onions ,½ the saffron milk , ½ of the chopped mint leaves, ½ of the Chopped cilantros, ½ of the garam masala powder ,½ of the Green cardamom powder .
11) Repeat the above step for the last layer of rice, that is, arrange the last layer of rice and repeat the 10th step.
12) Add 1 tbsp oil or Ghee , also sprinkle little bit of water, 1 or 2 tbsp. It is for keeping the Biryani moist.

13) Now we can seal the container either with flour dough or Muslin Cloth and make it air tight so that steam wont escape when we cook. This will help the biryani to cook fast and will be super moist.

14) Place a heavy object on the top of the container, so that the steam doesn’t escape easily.

15) Cook biryani for 5 minutes on high until stream escapes through the seal.
16) Then reduce the flame to medium low and continue to cook for another 20 minutes. ? Lets sit for 10-15 minutes before opening it.
17) Mix the rice and serve it hot with raita.

Recipe inspired by Sanjay Thumma and Singh of KhanaKhzana. Thanks and Hats off to them.


Recipe By,
Kiran Mary.

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Rating: 10.0/10 (2 votes cast)
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Rating: +2 (from 2 votes)

Fajita Bowl (Mexican Dish)

Author: kiran  //  Category: Mexican Dishes

fajitha1 copy
I got this Recipe from Chipotle site.
Tried it and came out wonderful. Those who loves Mexican Dishes will become crazy for this Fajita Bowl.
I am uploading the original recipe from Chipotle.

1) Guacamole – 2 tsp (Can buy it from any supermarket in the cold section)
2) Sour Cream – 2 tsp (Can buy it from any supermarket in the cold section may be near by milk)
3) Shredded cheese – 1 tsp
4) Hot Salsa – 2 tsp
5) Celery – 1 cup
6) Chipotle Corn Salsa – 4 tbsp (Recipe Given Below)
7) Chipotle Honey Vinaigrette -2 tsp (Recipe Given Below) Used to pour over Celery.
8) Chipotle’s Lemon Rice – 5 tbsp (Recipe Given Below)
9) Fajita Vegetables – 4tbsp (Recipe Given Below)
10) Carnitas – 2 tbsp (Recipe Given Below)

Recipe #1:
Chipotle Corn Salsa Recipe

6 Ears Sweet Yellow Corn
2 Poblano Chilies
1/2 Red Onion
2 Red Jalapenos
1/3 Cup Chopped Cilantro
1 Tablespoon Lime Juice
Salt and Pepper to Taste

1) Roast the corn and Poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos.
2)Combine all the ingredients and season to taste and keep it aside.

:- I used normal green chillies instead of Poblano chilies and used frozen packed sweet corn.

Recipe #2:
Chipotle Honey Vinaigrette Recipe

1/2 cup red wine vinegar
1/3 cup honey
2 t Grey Poupon Dijon mustard
1 1/4 t ground chipotle powder
1 t lime juice
3/4 t black pepper
3/4 t salt
1/2 t paprika
1/4 t garlic powder
1/4 t onion powder
1/4 t dried oregano
1/2 cup extra virgin olive oil

1. Combine all ingredients, except oil in blender and blend on low speed
for ten seconds.
2. SLOWLY drizzle olive oil into blender on low speed.
3. Chill for at least an hour.

Recipe #3:
Chipotle’s Basmati Rice Recipe

1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

Recipe #4:
Fajita Vegetables

Bell Pepper -1 no
Onion -1 no
Oregano – 1/2 tsp

1) Slice whole green bell peppers and red onion, then saute them in a bit of soy oil with chopped, fresh oregano until bright and slightly crisp.
2) Chill them for 1/2 an hour.

Recipe #5:
Carnitas Recipe

1) Pork – 1 cup sliced pieces
2) Oregano – 1/2 tsp
3) Black Pepper – 1 tsp
4) Red chilly – 1/2 tsp
5) Cumin Powder – 1/4 tsp
6) Ginger/Garlic – 1/4 tsp
7) Olive Oil – as required
8) Onion – 1/4 cup
9) Salt – to taste

1) Mix all the masala with the pork pieces and marinate it for 15 mins.
2) Cook all ingredients together until the pieces become soft and tender.
3) Allow it to chill for half an hour.

Now its time to Serve your Fajita

1) Take a Bowl , amount of each ingredients to be served is explained in the beginning.
2) Spread lemon rice in the bowl.
3) On top of the Rice spread the celery ,Pour Chipotle-Honey Vinaigrette on top of it.
4) Spread Chipotle-Corn Salsa as another layer.
5) Spread Carnitas over it.
6) As the Next layer Spread Fajita Vegetables.
7) Next u need to pour Guacamole, Sour Cream,Hot salsa over it.
8) As final Garnishing spread the shredded cheese .

Recipe By
Kiran Mary

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Rating: 9.6/10 (7 votes cast)
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Rating: +3 (from 3 votes)

Chicken Teriyaki

Author: kiran  //  Category: Chicken, Chinese Dishes

chicken teriyaki


Boneless Chicken Pieces – 1 lb
(3/4 inch thick)
Cornstarch – 2 tsp
Teriyaki Marinade sauce – 6 tbsp
Brown sugar – 5 tbsp
can add more if u need the dish to be more sweet
Garlic/Garlic paste – 1/2 tsp
Grated Apple – 3 tbsp
Pepper Powder – 1 tsp
Grape/Cherry wine (Red Wine) – 1/4 cup
Salt – to taste
Oil – 1 tsp

How to Marinate the chicken Pieces?

Chilly Powder – 1 tsp
Ginger/Garlic Paste – 1/2 tsp
Pepper Powder – 1/2 tsp
Salt – to taste

Mix the Chicken Pieces with all the ingredients well and Keep it in the refrigerator for about 1/2 hr to 1 hr. It will be more tasty if it is kept for more than 1 hr.It depends on your available time.


1. In a mixing bowl, combine the cornstarch, teriyaki sauce, brown sugar and ginger/garlic paste,sugar. Mix thoroughly.

2. Boil the mixture in a saucepan and stir it well till the sauce gets thicken. Add wine and stir it again and add the grated apple pieces and pepper powder.meat. Cook until mixture boils and thickens, stirring frequently. Allow it to cool.

3. In a large skillet or frying pan, over medium/high heat, pour oil and saute the Chicken Pieces until browned and juices evaporate.Fry the Chicken Pieces well until it is soft and tender.

4. Add half of the cooked sauce to fried Chicken Pieces and cook it till the Chicken Pieces gets a nice glazing to it.

5. Pour some more sauce on the cooked pieces and serve it hot.

:- Teriyaki – Teri + Yaki means Glazed Beef/Chicken.
:- Teri means grilled or fried Chicken or Beef.
:- Yaki means glazed.

Note :- U can add Sugar or Brown Sugar to increase the sweetness.Keep on tasting the sauce to check the sweetness.You can even add 1/4 tsp of chilly powder to get ur dish a little hot.
:- Better to fry the Chicken pieces with out oil, by turning it to both sides and fry it equally.

Recipe By
Kiran Mary.

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Rating: 10.0/10 (3 votes cast)
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Rating: +3 (from 5 votes)

Kettuvallam Style Neyymeen Curry

Author: kiran  //  Category: Fish, kerala taste


Neyymeen (King Fish) – 6 pieces
Chilly powder – 2+1/2 tsp
Coriander Powder – 3 tsp
Turmeric Powder – 1/4 tsp
Garlic pods(big) – 3
Ginger medium size – 1 slice
Ginger-Garlic Paste – 1/2 teaspoon
Onion (chopped) – 4 nos
Fenugreek(Uluva)seeds – 1/2 tsp
Mustard Seeds – 1/2 tsp
Kumkum Star(Kodum Puli)- 1-2 pieces (Depends on the sourness)
Pepper powder – 1/4 tsp
Oil – 6 tsp
Tomato(chopped) – 2 smallnos
Curry leaves – 10 nos

Salt – To Taste

Preparation Method

1)Soak chilly powder, coriander powder, turmeric powder and salt in a cup.

2)Heat 3 tsp of oil in a non stick pan.

3)Add Mustard Seeds into the oil allow it to splutter
and then add fenugreek seeds stir till they become dark brown.

4)Add onions and stir again.

5)Add garlic ,Ginger Ginger-Garlic paste and chopped tomatoes and stir , till it gets slight brown.

6)After 5-6 minutes, put the soaked chilly- Coriander paste.
Reduce the flame and stir well for 5-10 minutes so that everything gets mixed well and oil gets separated.

7)Add 3-4 cups of water, stir and boil it.

8)When it starts to boil, slip in the fish pieces along with the kumkum star.

9)After 10-15 minutes, the gravy will thicken to a dark brown color and the fish will get cooked as well .

10) Add 3 tsp of oil and rotate the pot.


11)Add curry leaves.

:- Serve the dish after garnishing with Curry Leaf Stem.

Recipe By
Kiran Mary

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Rating: 8.7/10 (3 votes cast)
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Rating: +2 (from 2 votes)

Chinese Fried Rice

Author: kiran  //  Category: Chicken, Chinese Dishes, Rice Dishes

Here it is my Dear Friends! Chinese Chicken Fried Rice Recipe!!
Couldn’t take picture now, will add pictures soon.


1) Basmati Rice – 2 Cup (Washed and pre soaked)
2) Onion – 1/2 Medium (Diced Square pieces)
3) Cut Vegetables -1 Cup (Carrot,Corn, Beans)
4) Boneless Chicken – 1 Breast piece (Thinly Sliced)
5) Corn Flour – 2 tsp
6) Egg – 4
7) Pepper – 1/2 tsp
8) Vinegar – 1 tbsp
9) Red Chilli Sauce – 1-2 tbsp (Adjust accordingly)
10) Soy Sauce – 2-1/2 tbsp
11) Maggie Chicken Cube – 1/2 cube (Optional)
12) Vegetable/Olive Oil – 4 tbsp
13) Garlic – 4 large cloves (Finely Chopped)
14) Salt – To Taste


1) Marinate the chicken with Corn Flour,1 Egg,Pepper and salt. Keep it aside for 1/2 hr if possible.
2) Deep fry the marinated chicken pieces until it is golden color. Keep it aside
3) In a pan boil some water with salt and 1/2 tsp oil.
4) When it boils add the presoaked rice into it and allow it to cook until it is almost done (90% cooked).
5) Drain the rice immediately and layer it on a sheet so that it cools down easily and the rice will come out fluffy, with no lumps.
4) In a large wok or large pan , add 3-1/2tbsp oil ,when its hot add finely chopped garlic,saute it well. Don’t let the garlic burn. When nice garlicky smell comes out, add the diced Onions and saute it for about a minute.
5) Add 3 eggs into the onion mixture and scramble it nicely.
6) Add little bit vinegar and Soy sauce to the scrambled egg mixture.
7) Add the cut Vegetables, saute it and close the lid for 2-3 minutes .
8) Add the fried Chicken and saute it.
9) Add the rest Vinegar,Soy Sauce , Red chilli Sauce and Maggie cube and mix it well until all pieces have all the flavors.
10) Add rice and mix it carefully, without ruining the texture of rice.

NB:- Adjust the color and heat with Soy Sauce and Red Chili Sauce.
This same recipe is very good for Noodles too.

Try it out friends and let me know your opinion.

Recipe By
Kiran Mary

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Rating: 0.0/10 (0 votes cast)
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Shrimp Fondue

Author: kiran  //  Category: Uncategorized


Hi all, after a long break am back. Me and my husband was soo much inspired with Ruby Tuesday’s Shrimp Fondue.I was searching for a recipe and tried this and came out good.


1) Alfredo sauce (I used Classico 4 Cheese) – 1/2 Jar
2) Shredded Swiss cheese – 8 Ounce
3) Pico de gallo (I used Hot Pico De Gallo/Salsa )- 1/2 Cup
4) Sliced Medium size shrimp – 10 nos (Baby shrimp can be used if available)
5) Shredded Mild Cheddar cheese – 4 Ounce
6) Parsley – a pinch

1) Put sauce into sauce pan and add shredded Swiss & Cheddar cheese.
2) Stir until all the cheese is melted.
3) Add shrimp and stir until warm.
4) Add Salsa just before serving.
5) Sprinkle parsley.

Serve it hot with tortilla chips. Enjoy!!!

Note:- The shrimp and salsa really adds lot of moisture. If it is too thick, add a little milk or heavy cream.
If you don’t have pico de gallo/salsa, finely diced tomatoes,jalapeno and onions can be used instead.

Recipe By
Kiran Mary.

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Rating: 5.5/10 (4 votes cast)
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Rating: +2 (from 2 votes)

Beef Ularthu Kerala Style

Author: kiran  //  Category: Meat, Non Vegetarian

DSC_5705-C2 scale 518


1) Beef – 1 lb
2) Salt – to taste
3) Long sliced Onion – 1 cup
4) Chopped Ginger – 1/2 inch piece
5) Chopped Garlic – 4 pods
6) Chilly powder – 2 tsp Kashmiri Chilly (Less spicy)
7) Coriander powder – 1/2 tsp
8) Turmeric powder – 1/4 tsp
9) Garam Masala – 1/2 tsp
10) Green Chilly – 4 nos
11) Tomato – 1 no
12) Curry Leaves – 2 stem
13) Lemon Juice -1/4 tsp
14) Shallots -3 nos
15) Mustard Seeds – 1/2 tsp
16) Oil – 5 tbsp (I used Olive Oil)


1) Clean beef and cut into small cube pieces.

2) In a pressure cooker, add 3 tbsp oil ,saute the onions until it sweats and has a transparent color.

3) Add the Crushed Ginger, Garlic and Green Chillies and allow it get rid of the raw smell.

4) Add the Chilly powder, Coriander powder, Turmeric powder, Garam Masala powder, saute it nicely. When the raw smell goes off and the oil oozes out. Add the diced tomato ,lemon juice, salt and saute it nicely. Dont let the masala mix get charred. If you feel that that the masala is thickening and charred ,add 1tbsp Oil/water.

5) When the Oil starts to pop out of the masala mixture ,add the beef pieces and saute it well simmer it for 2 mins. Allow the water to ooze out of meat , add some more water and close the pressure cooker lid and allow it to cook for 30 mins or until you hear 3 whistles or until the meat cooks well.

6) When the meat is cooked,boil it until the extra juice thickens. Mostly it takes a minute or so.

7)Heat oil in a pan/kadai, sauté the shallots until it has golden color ,add mustard seeds and allow it to splutter and add curry leaves till golden .

8) Add the fried mixture to the cooked beef and saute it.

9)Add the cooked beef into the kadai/ pan and saute it well until dry and gets brown.

:- Serve the dish after garnishing with Curry Leaf Stem.

This dish will go fine with Rice,Chappathi,Porotta,Bread.

Recipe By
Kiran Mary

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Rating: 9.0/10 (3 votes cast)
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Rating: +1 (from 1 vote)