Home Made Badam Milk Powder Recipe

Badam Milk has always been my comfort food during winter its one of my favorite hot beverages so yummy and tasty when ever  i have a tired day i will always take a hot shower and lounge down with my badam milk its so comforting...and will always have a good nights sleep do try my mantra for stress relief...:)

Recipe Demo Video..

Almonds 1 Cups
Crystal Sugar/Kalkandu 1 Cup
Cardamom powder 2 Tbsp or 5 to 6 pods
1 Tsp Saffron


  • In a mixerjar add the above ingredient and pulse twice then grind in 1 speed till powdered.
  • Allow to cool and preserve in a air tight container store in fridge till use.
  • Take 2 or 3 tbsp badam milk add hot milk and sugar if needed mix well and serve...Enjoy...:)
  • This milk can be chilled and served during summer...:)

Basa Fish Fry/Amritsari Fish Fry/Punjabi Fish Fry

I always like basa fish for such recipes basa is really buttery and very tasty...

Recipe Video Demo..

500 Grams Basa Fish or any other fish fillets 
4 Tbsp Gram Flour/Besan
1 Egg
1/2 Lime Juice
1 Tbsp Ginger Garlic Paste
1 Tsp Kasoori Methi
1/4 Tsp Ajwain/Carom Seeds
1/4 Tsp Black Pepper Powder
1 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Garam Masala
Few drops orange food color(optional)
Salt as per taste
Oil for frying

Prep Up:
  1. Chop the fish fillets into cubes and wash thoroughly drain excess water and pat dry reserve in a mixing bowl. 
  • Take juice of half a lime add to the fish and mix well.
  • Add chilly powder, turmeric powder, ginger garlic paste, kasoori methi, pepper, ajwain and garam masala mix well if you want fish spicy marinate in the masala for 1 hour the fish will soak up most of the marinate.
  • Add egg and gram flour to the fish mix well if needed add food color. do not add water to mix.
  • Once the fish has coated allow it to rest for few seconds heat up oil for frying in a wok.
  • On medium flame start frying the fish till golden brown the oil will foam up while frying its due to egg we've added in the fish once the fish has fried drain oil and reserve on a paper towel then serve hot along with lime wedges onion and radish chutney...Enjoy...:)

Chilly Garlic Cassava/Tapioca Chips

I had tapioca in my fridge its was raining cats and dogs obviously i was in a mood for fried and chilly hot chips so i had to prepare and share this recipe....bangalore has worst weathers from warm weather it will change to rainy and cold in no time...
Recipe Video Demo..

250 Grams Tapioca/Cassava 
10 Pods Garlic
10 Green Chillies
2 Tbsp Rice or Corn Flour
Salt as per taste
Oil for frying 

  • Wash and peel the tapioca remove all the hard bits for some reason tapioca does not stay in fridge it turns bad dont store in fridge if you buy them.
  • Place the tapioca in a colander add 3 cups water to a pressure cooker place tapioca in the cooker and steam cook for 7 to 8 whistles till its well done.
  • Once the cassava has cooked chop into finger length chips heat oil on medium flame.
  • In a mixerjar add chillies and garlic add salt grind to a paste once ground add the paste to the chopped chips along with corn or rice flour mix well and fry in oil once golden brown in color drain oil and serve right away...Enjoy...:)

These chips can be served for any south indian meal it will taste yum...:)

Tandoori Prawns

Tandoori prawns turned out yum it was perfect combo served alongside with a pint of beer...Enjoyed...:)

Recipe Video Demo..

1/2 Kilo Prawns (Shelled & Deveined) 1/4 Cup Yogurt 1 TSp Chilly Powder 1/2 Tsp Turmeric Powder 1/2 Tsp Pepper Powder 1/2 Tsp Tandoori Masala or Garam masala 1/4 Tsp Carom seed /omam powder 1/2 Tsp Kasoori Methi 1 Tsp Ginger Garlic Paste 1 Tsp Lime Juice Salt as per taste oil
  • Wash the prawns thoroughly drain excess water pat dry.
  • In a Mixing bowl add prawns lime juice yogurt, kasoori methi, chilly powder, turmeric, carom seed powder, tandoori masala pepper powder , ginger garlic paste and salt mix well and allow to marinate for 1/2 hour.
  • Soak bamboo skewers in water for 1/2 hour
  • once the prawns are marinated skew the prawns.
  • Heat a skillet or Tawa on medium flame add 2 tsp oil and start frying the prawns do not waste marinate keep smearing on the prawns and fry flip and fry the prawns till well done serve hot with mint chutney.
Mint Chutney: Fist Full Mint Leaves Fist Full Coriander leaves 2 Cloves Garlic 1 Chilly 1/2 Cup Yogurt 1/2 Tsp Cumin Salt as per taste
  • Wash the mint Chilly garlic and coriander
  • Add to a blender along with yogurt salt and cumin grind and serve.
  • If you do not wish to add yogurt you can add water to make chutney.
These tandoori prawns are not only starters it can be rolled in roti along with chutney and onion they make wonderful wraps or can be served along with any biryani...

Microwave Carrot Cake in a Mug

I had a weird craving for cake last night as I was preparing this recipe it seemed I should share it...turned out awesome...
Recipe Demo Video...

2 Medium Size Grated Carrots
2 Tbsp Chopped Raisins 
2 Tbsp Chopped Almonds
1 Egg
3 Tbsp Oil
3 Tbsp Sugar
6 Tbsp Self Raising Flour
A pinch of Salt
3 Tbsp Brandy(optional)
3 Tbsp Milk
A pinch Orange Food Color
  1. In a mixing bowl add grated carrots sugar chopped almonds raisins a pinch of nutmeg and brandy mix well allow the sugar to melt let it rest for 20 minutes.
  2. Add the oil egg and a pinch of food color mix well then add self raising flour and mix till well combined. add milk if required.
  3. Pour the batter in to mugs a place in microwave for 2 to 3 minutes till well done decorate with whipped cream and serve...enjoy...:)

If you do not have self raising flour add maida with 1/4 tsp baking powder.

Akki Rotti/Rice Roti

Akki Rotti/Rice Rotti is a staple breakfast recipe served across karnataka its served along with chutney or idly podi this recipe can be prepare even for tea time very tasty and healthy.

Video Recipe Demo...Do watch

2 Cups Rice Flour
2 Medium Onions(Finely chopped)
1/2 Freshly Grated Coconut
1 Tbsp Cumin Seeds
5 to 6 Green Chillies(Finely chopped)
2 Sprigs Curry Leaves(Finely chopped)
Fist Full Coriander Finely chopped
4 Cups Warm Water
Salt as per taste

Prep Up:
  • Heat a heavy bottom wok on medium flame add rice flour and keep dry roasting till you get a sweet aroma while dry roasting then transfer on to a plate and allow to cool.
  • Boil enough water to add and prepare a mixture.
  • Heat 4 to 5 tbsp oil in a wok on medium flame first temper the oil with cumin and asafoetida once cumin splutters add onion chilly curry leaves and coriander fry a bit then add grated coconut and salt as per taste and fry.
  • Add the dry roasted flour and mix till well combined.
  • Add hot water and stir till it turns into a dough make sure the mixture do not form lumps.
  • Take portions of dough using a butter paper or a plastic sheet wet your hands and transfer the dough ball on to the sheet flatten to make rotti if you have a puri/tortilla maker you can use that and prepare even roti.
  • Heat a tawa/skillet on low flame and transfer the roti to it once golden to one side gently flip the roti to other side drissle few drops oil and fry till golden color and serve hot with chutney or ketchup...Enjoy...:)

Spicy South Indian Buttermilk Curry/Mor Vadai Kuzhambu

Buttermilk Curry/Mor Kuzhambu is a typical southindian  meal we can add veggies like pumpkin okra or eggplant its up to your taste we normally add vadas to this curry and serve for lunch along with aloo fry...

Recipe Demo Video Buttermilk Curry...

750 ML Curds
2 Tbsp Channa dal/Split Chickpeas
1 Tbsp Rice
6 Green Chillies
3 Inch Pieces Fresh Coconut
1 Inch Ginger
1+1 Tbsp Cumin
1/2 Tsp Mustard seeds
1/2 Tsp Black Gram Dal
2 Dried Red Chilly
1/4 + 1/4 Tsp Asafoetida
1 Tsp Turmeric Powder
3 Sprigs Curry Leaves
Salt as per taste
Oil for tempering
  • Wash and soak gramdal and rice in water for 1 hours.
  • Pour the yogurt/curds in to a heavy bottom pot add turmeric 1/4 Tsp asafotida 1 sprig curry leaves and salt whisk and reserve.
  • In a mixer jar add chillies ginger coconut 1 tbsp cumin soaked rice and gramdal add little water and grind to a smooth paste.
  • Transfer the masala paste to the yogurt mixture add 1 cup of water and 1 cup milk whisk thoroughly. 
  • Place the pot on medium flame keep whisking and bring to a boil once the yogurt mixture froths and boils remove from flame.
  • Heat a fry pan with 2 Tbsp oil add mustard seeds black gram dal cumin and asafoetida once mustards and cumin splutters add red chilly and curry leaves fry a bit and add to curry...you can serve curry as it is or add vadas to it...
Recipe Link for Medu Vada please click here
  • Take prepared vadas soak in luke warm water a bit press the excess water out then add to the curry do not stir fast the vadas will break serve right away with hot rice...Enjoy...:)
  • Always check if  yogurt is sour if we boil it will get even more sour its always best to add a cup of milk and whisk the yogurt before placing on flame.

Uddina Vada/Medu Vadai/Spicy Indian Doughnuts

We prepare these vadas on the new moon day I really do not know the myth behind this...its also a very popular recipe served all times of the day in a curry or with chutney spongy crisp spicy everyone want to get a bite of hot uddina vada for breakfast....:)

Medu Vada Video Recipe Demo....:)

2 Cups Black Gram Dal
8 Green Chillies
1 Inch Ginger
2 Medium Onions
Fist Full Coriander
Salt as per taste
Oil for frying
Prep Up:
  • Wash and soak the gram dal till it doubles in size.
  • Drain water using a colander.
  • Add dal to mixerjar and grind sprinkle little water and grind to a smooth paste reserve in a mixing bowl.
  • In a mixerjar add chilly and ginger grind to a paste.
  • Finely chop onion and coriander.
  • Add the masala paste to the ground batter along with coriander and onion mix well.
  • Heat oil in a wok on medium flame.
  • Reserve little batter in a bowl and mix salt to the amount of vadas your going to prepare.
  • Wet your hands take portions of batter form vada shape and gently drop in oil.
  • Gently flip and fry till golden and crisp drain oil and serve hot with chutney...Enjoy...:)
  • If your unable to form shape add some powdered poha  or rawa to the vada mixture it will soak up moisture and you can form shapes easily.
  • Vadas wont remain crisp all the time they will soften eventually try to preserve them in zip lock bags and freeze you can prepare a new recipe or dahi vadas when ever needed.
  • Do not add salt to entire batter onions will sweat and the batter will become watery   

Black Eyed Beans/Karamani Vadai

Try something different for diwali excellent tea time snack...

Video Recipe Demo...

150 Grams Black eyed beans/Karamani
2 Medium  Onion(Finely Chopped)
1/2 Cup Grated Coconut
Fist Full Mint and Coriander (Finely Chopped)
2 Sprigs Curry Leaves(Finely Chopped)
1/2 Cup Roasted Bengal Gram/Udacha Kadalai

Masala Paste:
8 Green Chillies
2 Inch Ginger
8 Pods Garlic
3 Cloves
3 Cardamom Pods
1 Inch Cinnamon
1/2 Tsp Fennel Seeds

Salt as per taste
Oil for frying
Prep Up:

  • Wash and soak the black eyed beans in warm water for 6 hours.
  • Add the bengal gram to mixer jar grind to fine powder reserve.
  • Add the chillies, fennel, ginger,garlic, cloves, cardamom and cinnamon to a mixer jar grind to a paste.

  • Using a colander drain the excess moisture from the beans.
  • In a mixer jar add the beans pulse twice and grind on 2 setting for a minute add water if needed grind to a paste reserve in a mixing bowl.
  • Add the masala paste to the batter along with roasted bengal gram flour, onion, chilly, curry leaves, coriander, mint and coconut to the mixture and mix well.
  • Take small portions of batter and add salt as per taste.
  • Heat oil in a wok on medium flame take portions of batter flatten and drop in oil fry till golden brown on color drain oil serve hot with meals or tea...Enjoy...:) 

Pepper Chicken Kofta

I wanted to try pepper chicken slightly different method this was such an awesome recipe slowly but surely I'm getting good with my experiments...:) 
Recipe Video...:)

Chicken Mince 1/2 Kilo 
Fist Full Mint and Coriander 
5 to 6 Green Chillies
2 Tbsp Crushed Black Pepper Corns
1 Tbsp Ginger Garlic Paste

1 Medium Bell Pepper (Finely Chopped)
1 Large Onion(Finely Chopped)
6 Pods Garlic (Finely Chopped)
2 Sprigs Curry leaves
Oil for frying
Salt as per taste
Coriander and Lime Juice For Garnish

I've used 1/2 the amount of chicken breast meat 1/2 the amount of boneless thigh meat to make chicken mince this ratio helps the chicken to have nice and moist texture.

  • Wash the chicken thrice pat dry chop into bit size chunks.
  • In a mixer jar grind mint coriander and green chilly to a coarse paste.
  • Reserve the masala paste to the bowl.
  • Add the chopped chicken chunks to the mixer jar pulse twice and grind in 1 setting for a minute till the chicken has ground thoroughly.
  • Add the chicken to the mint masala add crushed 1 tbsp pepper ginger garlic paste and salt mix  cover refrigerate allow to marinate over night or at-least 2 hours  for best results.
  • Heat oil in a wok on medium flame start forming the meat balls fry in oil till light brown in color drain oil reserve.
  • Heat 2 tbsp oil or ghee in a wok on medium flame add garlic curry leave and onion fry till transparent.
  • Add chopped bell peppers fry a bit.
  • Add the meat balls and fry a bit add 1 tbsp crushed pepper and fry garnish with coriander and lime juice serve hot as side dish or starter...Enjoy...:)
These Chicken Koftas can be baked at 180 degree or shallow fried in a nonstick pan.

Spicy Chicken Kofta Biryani

Chicken Kofta Biryani a recipe i experimented and was prefect these meat balls are juicy i was bit skeptical about the chicken to go dry a bit it was other way around this method of cooking made the meat balls moist
Ingredients For Biryani:
2 Cups Basmati Rice
1 Tbsp Ginger Garlic Paste
1 Tsp Turmeric Powder
1 Tsp Chilly Powder
2 Green Chilies
Fist Full Mint and Coriander (finely chopped)
1 Tbsp Dry Roasted Spice Powder
1 Tomato
2 Large Onion(roughly chopped)
Whole Spices 2 cloves, 1 Bayleaf, 2 Pods Cardamom, 1 Inch Stick Cinnamon, 1 Black Cardamom, 2 Strands Mace(javitri)
1 1/2 Cups Milk
1 1/2 Cups Water
Oil for Frying
Salt as per taste

Ingredients For Chicken Marination:
1/2 Kilo Chicken (I've used 1/2 the amount of breast meat 1/2 the amount of boneless thigh meat)
1 Tbsp Ginger Garlic Paste
2 Tbsp Crushed Pepper Corns
Fist Full Mint and Coriander
4 to 5 Green Chilies
Salt as per taste

Ingredients For Dry Roasted Masala:
1 Tsp Fennel Seeds
1/2 Tsp Cumin Seeds
8 Pepper Corns
2 Sticks Cinnamon
1 Star Anise
6 Cloves
2 Strands Maze(Javitri)
2 Pods Cardamom

Lime Juice Mint and Coriander for Garnish.
Recipe Video

Prep Up:
  • On a medium flame place a heavy bottom pan dry roast all the spices given in the ingredients it will take few seconds to splutter remove on a plate allow to cool and grind in a mixerjar till coarse powder.
  • In a mixer jar add the chilies mint and coriander grind to a coarse paste reserve in a bowl.
  • Wash the chicken pat dry cut into bite size chunks add to the mixer grinder pulse twice or thrice then grind in one setting till well ground.
  • Add the chilly mint and coriander paste to the mice chicken along with ginger and garlic paste pepper powder and salt mix till well combined cover and allow to marinate for minimum 2 hours.
  • Wash the basmati rice thrice before cooking reserve.
  • Heat oil in a wok for deep frying on medium flame.
  • Form meat balls and start frying till light and golden in color drain oil and reserve.
  • In a pressure add oil place heat on medium flame add whole spices to the oil allow to splutter a bit.
  • Add ginger and garlic paste fry a bit add chopped onions chillies mint and coriander fry a bit add tomato fry a bit add tumeric and chilly powder fry till well combined.
  • Add the fried meat balls to the onion mixture and fry a bit.
  • Add the rice to the meat mixture salt as per taste add the dry roasted masala powder fry till combined.
  • Add 1 1/2 Cups Milk 1 1/2 Cups Water stir well.
  • Cover and place whistle for 3 whistles till well done.
  • Remove from flame allow the steam to evaporate a bit add mint and coriander along with lime juice mix well serve hot...Enjoy...:) 

Cashew Apple/Munthiri Apple

This recipe is so simple and easy to prepare at home need not purchase from any shop...
2 Cups Cashew
1 Cup Sugar
Cardamom Flavor or Rose Essence Few Drops
Food Colors Yellow and Orange
00 Paint Brush
1 Tooth Pick or Skewer
Ghee (optional)
4 Tbsp Milk Powder (optional)

  • In a Mixer Jar add the 1 cup cashew at a time and pulse thrice till powdered.
Recipe Demo Video

  • Place the sugar and water on medium flame bring to a boil keep stirring till sugar melts.
  • Add cardamom flavor and yellow food color keep stirring till you get one string consistency.
  • Reserve a tsp of sugar syrup in a bowl.
  • Add the cashew powder to melted sugar syrup stir vigorously till well combined.
  • Constantly keep stirring the cashew paste till it forms almost a ball consistency remove from heat allow to cool a bit.
  • While the mixture is still warm start forming balls reserve to cool. 
  • Add orange food color the the sugar syrup which was reserved mix well.
  • To get better grip place the sweet on a skewer and start to paint the orange food color on the ball once its shaded and looks like a apple place a clove for decoration serve...Enjoy...:)


Blooming Greens is a Bangalore based company producing nutritious soil grown microgreens varieties like Wheatgrass, broccoli, pea shoots...