Aviksha's Kitchen

This is a very famous and traditional dish of Maharashtra. People usually make this during fasting as it doesn't involve garlic or onions. Very delicious snack. The crunchy peanuts makes it more tasty. It is well known for it's texture and is crunchy outside and puffy inside. It is gluten free recipe. Everybody can enjoy the awesome taste of this recipe. My favorite snack. NOTE :   Number of green chilies depend on how spicy they are. I am using 4 as mine are not very  spicy. Optional - Can use baking soda and rice flour. The sago should be soaked well for it is fried. Do not soak sago in more water but just wash and add water to immerse the sago or else it will become gooey. Depending upon the type and quality of sabudana / Sago we are soaking them. For smaller ones soak for 15-20 minutes and for bigger sago's 4-5 hours. If the dough is very sticky and if it sticks to your hands then either dust your hands with rice flour or apply little oil on both your palms.

Hyderabadi Biryani is a very famous Hyderabadi Dish. Gives nice flavor of chicken / mutton. Cooking biryani on dum involves marinated raw chicken and partially cooked rice to be layered and to be cooked on low flame covered with the lid. On opening the lid, the entire house smells fragrant, rich with the reassuring aroma of pure ghee. The chicken / mutton is so well cooked that it simply melts away in the mouth. Though, it is a lengthy process but the taste is worth of going through the elaborated process. I watched many youtube videos and read many sites with this recipe. Finally, i was ready with the recipe by combining the ingredients from all the videos and sites that i felt was suitable.  And i gave it a first try on my husband's birthday and it turned out to be the best gift.  This recipe can be divided into 3 phases i.e., Gravy Preparation, Rice Preparation and Seasoning. NOTE :   Chilies can be added as per your taste. We are marinating Chicken/ Mutton for 1 hour.

This is a very famous and traditional dish of Maharashtra. People usually make this during fasting as it doesn't involve garlic or onions. Best for lunch and breakfast. The crunchy peanuts makes it more tasty. NOTE :   Number of green chilies depend on how spicy they are. Optional - Can use 2 tbsp coriander leaves and 2 tbsp lemon juice at the end to garnish. The sago should be soaked well for it to get cooked well.  Do not soak sago in more water but just wash and add water to immerse the sago or else it will become gooey. We will get to know if the sago is cooked when it becomes transparent. If the sago's are over cooked then it again turns to white. It tends to be sticky but keep tossing in between to avoid sticking to the bottom. Make sure to switch off the stove and to leave it for 5 mints before adding lemon juice else it might become bitter. Depending upon the type and quality of sabudana / Sago we are soaking them. For smaller ones soak for 15-20 minutes an

Well, this is my family's favorite dish. This was a special dish that was prepared by my mother usually on Sunday's for breakfast. We used to wait for this day. I really miss those days :( This is made with Minced Mutton which is also called Keema. You can try it with other minced meat as well. NOTE :   Can use minced chicken or any other vegetable instead minced mutton. Can add green chilies as per your taste. Until you deep fry the samosas, keep it covered to avoid drying. You can freeze the samosas or keep in the fridge if you are using them later. Instead of making the cones using dough one can also use readymade samosa strips / samosa patti. Dampen slightly and place a portion of stuffing and fold into a triangle shape. Can add corn flour to make the gravy thick and to prevent it from having any water content. If the gravy is already thick without adding corn flour then avoid step 9. Preparation Time : 15 Minut es Cooking Time : 10 Minutes Total Time : 25

This is a very famous Kerala Dish. I was not a very big fan of dum biryani. One day, m y husband took me to one of the best restaurant in Singapore called swadisht. We ordered malabar mutton biryani and it was so tasty that we forgot the entire world. Even after getting back home i was still thinking about this dish and had a question in my mind if i can also prepare it. I watched many youtube videos and read many sites with this recipe. Finally, i was ready with the recipe by combining the ingredients from all the videos and sites that i felt was suitable.  My Father loves this a lot. And i gave it a first try when he had come to my house to Singapore for the very first time after my marriage. On their day of arrival we had taken them to that same restaurant and they too loved it. But finally when i decided to do it at home, I was scared to prepare such a dish which was every bodies favorite and was worried if i can stand up to my expectations. Luckily, my hard work payed off and

This is a very famous Konkani dish high in proteins and thus very healthy. Very simple, tasty and easy recipe.  Kulithu means horse gram in Konkani and thus the name Kultha Kadhi/Soup. Goes well with plain rice. In Villages, the cattle's are fed with cooked horse gram and the water used to cook is used by the people as a soup. They also make a thick syrup of this by boiling for hours and store it. And later use it whenever needed. Some people call it as kultha saar-upkari which means gravy and a dry item of horse gram. They boil the horse gram in a water and then they separate the water and horsegram. The water separated will be seasoned with garlic and chilies and will be called saaru and the separated horse gram will be seasoned with garlic and chilly and this is called upkari. I prefer not to separate and have it together.  NOTE :   Can use yellow or old cucumber along with this. Can separate water and horse gram if needed. It is optional to soak horse gram. Some

I came across this dish in one of the Karnataka restaurants. As my dad was a huge fan of this, my mother learnt how to make it at home and i borrowed it from her. And today i am going to share it with u'll. This is made with Minced Mutton which is also called Keema. You can try it with other minced meat as well. NOTE :   Can use minced chicken instead minced mutton. Can add 2 green chilies in gravy if needed Preparation Time : 15 Minut es Cooking Time : 10 Minutes Total Time : 25 Minutes Yield : 4 servings Mutton Keema Balls Curry / Minced Mutton Balls Curry Ingredients: For Paste 1 : Garlic 12 roasted Ginger 1/2 sp Onion 3 cloves Coriander Leaves 1/2 Cup Mint Leaves / Pudina 1/4 Cup Black Pepper Balls 4-5 Cinnamom / Dalacini 1 inch Cloves / Lavang 2-3 Minced Mutton / Keema 500 gms For Paste 2 : Paste 1 1/2 Split Chick Peas 1 Cup To be Chopped  : Tomato 1/2 Coconut 3 tbsp Onion 1

This is a spicy Mangalorean Konkani side dish. It is a combination of sourness and spiciness. Very simple to make and yummy to taste. It is very bright and attractive in color filled with nice flavors. You can either make it with fresh or dried prawns. Try this and you can't resist yourself by falling in love with it :) Actually small shrimps / prawns are used but i am using fresh medium sized prawns/shrimp here. NOTE :   It tastes awesome the next day. You can also make this with cauliflower and with other small fishes instead of prawns. It is called cauliflower panna upkari. Prawns / Shrimp leaves water while it gets cooked so no need to add water. Can adjust the spicyness and sourness as per your taste. Preparation Time : 3 Minut es Cooking Time : 7 Minutes Total Time : 10 Minutes Yield : 2-3 servings Prawns Masala / Prawns Panna Upkari/ Shrimp Masala Ingredients: Oil 2 tbsp Onions 3-4 long sliced Coriander Powder / Kotambari Powder 1 tbsp Re