Feb 4, 2018 1 comment:

Chocolate Zucchini Loaf Cake

This easy Chocolate Loaf Cake is super moist, chocolaty and delicious and one of a kind, you will never know this is made with a green vegetable 'Zucchini'!

Making a Bread with Zucchini is pending on my 'Recipe to Try' list form long time. Finally one fine day, when I am set to empty the veggies in my fridge, then this recipe happened to make use of all of that zucchini. This loaf cake turned out super chocolaty, moist, delicious with very less effort. More over this recipe calls for minimalistic ingredients that are readily available in your pantry. I see this recipe happening many more times in my kitchen from now onwards (just like my eggless chocolate cake recipe), given that I have a house full of chocolate lovers! Here is the recipe, Njoy!

Adapted from: Two Peas and their Pod

All Purpose Flour ( APF) - 1 cup
Cocoa Powder - 1/2 cup ( Unsweetened)
Baking Soda - 1 tsp
Salt - 1/8 tsp ( a pinch) ( I have used kosher salt)
Eggs - 2 large
Oil - 1/2 Cup ( vegetable or canola, what ever you have)
Dark Brown Sugar - 1 cup 
Vanilla Extract - 1 tsp
Grated Zucchini - 1 1/2 cup ( 2 medium size zucchini yields this amount)

Preparatory Steps:
  1. Pre-Heat oven to 350 F.
  2. Grease the bread loaf pan with butter or brush with olive oil on all sides, corners and bottom of the pan. 
  3. Trim edges of zucchini and grate under large flake setting in grater. Measure 1 1/2 cup zucchini and set aside. 
  1. In a medium bowl add APF, Cocoa Powder, Baking Soda, Salt and mix every thing well together. Swift the flour to make sure there are no lumps, and set it aside. 
  2. Take another large bowl, break two eggs into it, add Oil and whisk it very well until combined. Add brown sugar to the same bowl whisk it well. Add Vanilla Extract and mix well. That makes the wet ingredients ready. 
  3. Now add dry ingredients to wet ingredients and whisk very well until everything is combined. 
  4. Add grated zucchini to this mixture and gently fold in well. DO NOT mix or stir here, you don't want to mash the zucchini. 
  5. Transfer this mixture to prepared bread loaf pan and tap on all sides to let the air bubbles out. 
  6. Bake in the oven for 50 - 60 minutes. Once it is done, take it out and let it cool for 15 min in the bread pan. 
  7. Once cooled off, invert into a plate and cut into slices and indulge into moist chocolaty-ness. Serve with a scoop of vanilla ice cream on top of this warm loaf, Oh My, Heavenly! 

  • I have modified several things in my recipe, compare to original recipe. To make it skinner I have used Oil instead of Butter. For more rich version you can replace oil with 1/2 cup butter. 
  • Since we are using Brown Sugar in this recipe, this cake won't be super sweet, it brings the more chocolaty-ness out. 
  • Zucchini makes this cake very moist and spongy, at the end you don't even notice a single flake of zucchini in this cake.

Hope you loved this Chocolate cake made with Green vegetable!
Will be back with another healthy recipe, take care until then!

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Jan 28, 2018 No comments:

Spicy Egg Biryani with Coconut Milk ( IP Version)

It is cold here, heart wants spicy and comforting food but body is lazy and couch potatoed, then mind is set to experiment with this Simple Egg Biryani in IP (Insta Pot), but it turned out as stunning and Spicy Egg Biryani. Love this version, keep sake recipe for rush times!

Spicy Egg Biryani in InstaPot!
Basmati Rice - 4 cups ( I used 3 cups Basmati + 1cup Brown Rice)
Vegetable Oil - 3 Tbsp
Pulao Spices  - (Cinnamon -2, Clove - 4, Cardamom - 2, Star Anice - 1, Shazeera - 1 tsp)
Bay Leaves - 5
Red Onion - 1 mediumGreen Chili - 4
Tomato Puree - 1 cup ( I am out of tomatoes used 1 can roma dice potatoes)
Green Sweet Peas - 1/3 cup ( Frozen)
Salt - 2 tsp
Cilantro - 1/2 cup
Everest Shahi Biryani Masala - 3 Tbsp
Coconut Milk - 1 can
Boiled Eggs - 4

Preparatory Steps:
  • Wash Rice and soak for 15 min and drain in the colander and keep it aside.
  • Chop onion and green chili lengthwise and keep it ready.
  • Grind 2 cluster tomato in mixie and keep the tomato puree ready. ( if you don't have tomatoes, no need to be panic, you can use 1 can diced tomatoes like I did, today :-))
  • Slice Boiled Eggs into halves and keep them aide in a wide plate.

  1. Start the InstaPot (IP) in sauté mode.  Add Oil to the inner pot. Once oil is hot (in 1 min) add pulao spices, sauté for 30 sec. 
  2. Next add chopped onion, green chili, frozen green peas and half of cilantro and mix with spices. saute for 1 min. Add 1 tsp of salt and mix it well.
  3. Next add Tomato Puree ( or 1 can of diced tomatoes) to the pot and mix with onion mixture. Add 1 Tbsp Biryani Masala, mix it well with onion and tomato mixture. Close the lid loosely and let it simmer for 2 min ( until gravy comes together). 
  4. Next add 1 can of coconut milk and mix well with onion tomato gravy, add 1 tsp salt and 1 Tbsp of Biryani Masala. Mix well everything and let it simmer for 2 min. 
  5. Now add drained rice to the pot (Spread on top of gravy). Add 3 cups of water on top rice. Add 1 Tbsp of remaining Biryani Masala on top. ( DO NOT Stir or mix rice)
  6. Now close IP with lid and secure/lock it. Change the IP setting to Manual/Pressure Cook mode and set it to 10 min. 
  7. After 10 min do QR (Quick Release by wiggling the vent seal) to let the pressure out. Open Lid carefully, inside the pot rice is fully cooked now, add the boiled egg halves (facing yellow downside) on top of rice and sprinkle remaining cilantro and close the lid tightly and leave for 5 min. ( No need to ON now, the built-in inside pressure is enough to infuse eggs with masalas)
  8. Now open the lid then fluff up the rice and transfer to serving bowl and serve hot with cucumber raita or onion raita on the side!


  • For more flavor you can add 1 Tbsp butter + 2 Tbsp Oil in place of 3 Tbsp of Oil
  • You can add some more sliced red onions on top while serving for extra zing
  • If you are not using coconut milk you can add 1/4 cup hung/greek plain yogurt to the gravy and adjust the water accordingly ( for 4 cups of rice - 5 cups of water, 3 cups of rice - 3 cups of water). This measure helps you to get the consistency that each grain is separate from each other.
  • Onion Caramelization and Coconut milk cream subtle the biryani masala spices in this recipe.  Cream and Caramelization is key to balance the spices in this recipe, otherwise it will turn out super spicy and ruins the flavor and taste.
  • You can try the same recipe in Pressure Cooker on stove top, make sure after 2 whistles switch off the stove, to get the perfect textured biryani rice.

Hope you like my first IP recipe post, more are yet to come, Stay Tuned!

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Oct 14, 2017 No comments:

Nuvvula Kobbari Masala Mirchi Kura ~ Stuffed Green Chili Curry w/ Sesame and Coconut Masala

As my garden yield so many fresh green chilies in different shapes (fat, short, long chilies), I couldn't resist to make some special dish with these. I have already tried popular Hyderabad recipe Mirchi ka Salan before, but this time i am in search of new flavor and variation for this Stuffed Green Chili recipe. I have browsed several recipes and regional styles, and finally settled on this version. Sesame and Coconut stuffing in this recipe gives such a creamy taste to this dish, I bet you wouldn't stop eating with one stuffed green chili. Hubby also gave thumbs up for this dish, now i can easily put those fresh organic home grown chilies for good use with this simple recipe. Here is the recipe for you, njoy!

Green Chili  - 10 (Pick long, fat and thick skinned ones)
Onion - 1 medium
Tomato - 1
Ginger garlic paste - 1 Tbsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Salt - 1 tsp ( per your taste)
Red Chili Powder - 1 tsp
Oil - 2 Tbsp

Sesame and Coconut Masala:
Sesame Seeds - 1/3 cup
Dry Coconut - 3 Tbsp

Preparatory Steps:

Make Stuffing Masala
  • Dry roast sesame seeds and coconut powder for 1 min and keep them aside. Grind these in a small mixie jar or nut grinder to make it into fine powder.
  • Saute chopped onion and tomato in a pan for 3 min. Let it cool and grind it in small mixie jar to paste. To this add sesame and coconut powder and grind one more time until every thing is mixed together becomes a thick paste. To this paste add salt, coriander powder and green chili powder mix well.

Prepare Green Chilis:
  • Wash Green chili and tap them with paper towel to dry. Carefully make a slit in the middle and tap it down facing the slit down, to remove all the seeds. Repeat this for all the green chili and keep them aside in a wide plate.
  • Fill each green chili with the sesame & coconut masala stuffing
  1. Heat non-stick wide pan and add oil to it. Once the oil is hot add ginger garlic paste. Let it saute for 2 min, until it separated from oil. Add remaining sesame & coconut paste to the pan and fry for 2 min. 
  2. Now add stuffed green chilies carefully to the pan and cover them with onion paste. Close the lid and simmer for 5 min allowing green chili to cook and become tender. Add 1/3 cup of water to the pan and close the lid, simmer for 5 more min. 
  3. Open lid mix everything well gently and taste and adjust the seasonings (esp salt). Now leave the lid open and cook on high flame for another 5 min or curry becomes together like thick gravy. 
  4. Switch off the stove and transfer to serving bowl. Enjoy this spicy stuffed green chili with warm white rice.

Will be back with another simple delicacy recipe
until then take care

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Sep 16, 2017 No comments:

Beerakaya Bajji ~ Turai Pakode

If you are from South India and especially from Andhra region, I bet you never say NO to Bajji! Bajji is spicy or savory snack item that is popular as fantasy street food. There are several variations in making bajji or it can be made with several vegetables, but Mirapakaya Bajji is the most popular and favorite to everyone in spite of it's SPICYness (as it is made with green chili). There is a reason why I am giving you the history of Bajji, that is my Beerakaya Harvest! Confused...! Let me explain :-) My turai/beerakaya plant has given abundant harvest this season, I almost got 100 beerakaya/turai from my garden this year, after distributing to friends, colleagues and in community, I am still left with lot of Beerakaya, well that is a pleasure problem to have. :-) So I am in search of beerakaya recipes and started exploring every single one. A few I have tried so far are Beerakya Pachadi, Beerakaya Perugu Chutney, Beerakaya Pala kura, Beerakaya Nuvvula Kura! And today I made these Beerakaya Bajji, sine the beerakaya used in this recipe are home grown, they are very tender and gave superb fresh taste to these bajji. Here is the recipe, Njoy!

Beerakaya - 2 Small
Besan Flour / Chick Pea Flour - 1/2 cup
Salt - 1 tsp
Ajwan seeds / Vamu - 1/4 tsp ( optional)
Paprika - 1/4 tsp ( or pinch of red chili powder)
Water - 1/4 cup
Oil - for deep frying


  1. Trim the edges of beerakaya/turai and peel and wash them. Chop them into round slices and keep them side.
  2. Take a medium size bowl, add besan flour, salt, paprika. crush Ajwan seeds roughly between your palms and add to bowl. Mix everything well. Add water slowly in increments and keep mixing until it forms like batter. ( it should be like dosa batter consistency).
  3. Heat Oil in Kadai for  5 minutes or until oil is hot (for deep frying).
  4. Once the oil is ready, dip the Turai rounds / Beerakaya slices in the besan batter and drop them gently in the hot oil. repeat this for all the rounds and deep fry these until they turn to golden color on both sides. 
  5. Take the fried bajji on to a wide plate with kitchen towel spread (to remove excess oil) and let them cool for few minutes.
  6. Transfer to serving bowl or plate and serve them warm with spicy hot sauce or ketchup. 


  • For this recipe, you need to pick tender beerakaya than ripen one. Pick about I foot long beerakaya that is usually tender. 
  • Always taste one slice from beerakaya, there is a possibility that some times you can get bitter turai. You don't want to mix the good ones with bitter ones when you slice them.
  • When dropping turali slices in oil, be careful, oil will be very hot and it can spill on your hands if you throw these into kadai.
  • I don't like lot of besan coating on veggies, hence I mix the batter little runny, if you prefer thick bajji, you need to make the batter little thick.
  • Ajwan seeds are optional, but usually these are good and pairs well with besan flour of health benefits. Ajwan will help to avoid the gas formation in tummy that besan flour can cause. 

Will be back with another simple fantasy recipe
take care until then

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Sep 14, 2017 No comments:

Beerakaya Nuvvula Masala Kura ~ Ridge Gourd with Sesame Seeds Masala

When I was a kid, Mom used to make very limited varieties with Beerakaya either Pachadi/Chutney or Beerakaya Palakura (with milk), as dad prefers only these varieties compare to any other masala curries with it. Beerakaya Chutney tastes so good with Rice and Beerakaya milk based curry is divine when you pair it with pulka. So I haven't witnessed many varieties with this tender veggie Beerakaya. However due to high yield of Beerakaya/Turai in my garden from the past 2 years I have been interested in exploring more recipes with it. In exchange of beerakaya to my friends and neighbors I did get their version of Beerakaya recipes, Win-Win! :-) So today I am bringing a Andhra delicacy recipe with this veggie "Beerakaya Nuvvula Kura" that is shared by my beloved music (sangeetam) teacher Meenakshi Anipindi. This recipe is so tasty and sesame masala adds more creaminess and richness to this dish, this taste good with rice or roti.  Here is the recipe, Njoy!

Beerakaya Nuvvula Kura ~ Andhra Delicacy

Beerakaya - 3 mediu
Onion - 1 medium
Green Chili - 2
Oil - 2 Tbsp
Chana Dal - 1 tsp
Urad Dal - 1 tsp 
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 10 ( 2 stems)
Turmeric Powder - 1/2 tsp
salt - 1 tsp ( adjust per your taste)

Sesame Masala:
Sesame Seeds - 2 Tbsp
Rice - 1 Tbsp
Red Chili - 1 
Milk - 1 Tbsp

Preparatory Steps:
  • Trim edges and peel Beerakaya/Turai, wash thoroughly, chop into small pieces (I always use my Vidalia Wizard for chopping, now my kids are trained to use it and they are my little 'chopping' helpers in the kitchen :-)).
  • Chop onion and green chili and set aside.
  • Sesame Masala: Dry roast sesame seeds and rice together along with red chili in the non-stick pan for 2 min. Let it cool and grind in the small mixie jar until it becomes coarse, then add 1 tbsp milk and grind again until it becomes into smooth paste.

  1. Heat non-stick pan and add oil to it. Once the oil is hot, add chana dal, urad dal, cumin, mustard seeds. Saute until mustard starts spluttering, then add curry leaves and followed by turmeric powder. Add chopped onion and green chili to the tempering and sauté until onion becomes translucent and tender. 
  2. Add Beerakaya/Turai pieces to the pan and mix well or toss it so that everything mixed well. Close the lid and let it simmer on medium to low heat for 15 min. 
  3. After 15 min, Beerakya/Turai becomes tender and comes together as gravy, add 1 tsp salt to it and, simmer for 5 more minutes. Now add sesame masala to the gravy and mix it well. Increase the heat to medium to high and cook for another 5 min (with out closing lid) or until gravy comes together and becomes thick. 
  4. Now taste and adjust any salt/seasonings and top with Cilantro and switch off the stove. After 5 min transfer to serving bowl and enjoy with white rice or warm roti. 
  • Be careful when you are dry roasting sesame seeds, they can quickly get burned as they are very delicate,  keep them on watch when you are roasting. 
  • I usually make this curry mild so that kids enjoy and it goes well with roti. If you prefer little spicy version you can add red chili in tempering and add increase red chili in sesame masala or increase green chili. However I do not suggest to add red chili powder to this curry, as usually the red chili  powder doesn't get infuse well in milk based curries. 
  • Sesame seeds masala adds creaminess and rich ness to this dish, and these beerakaya are from my garden, they are very tender and this curry tasted absolute delicious and divine.
will be back with another simple, delicacy dish
take care until then

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