Archive for ‘Guest Posts’

January 29, 2015

Chicken Dum Biryani – Guest post by Amrutha !

Thanks Amrutha…for posting your delicious Chicken Dum Biryani recipe !

Here goes about Amrutha :

Hi all…..This is  Amrutha from UK . Cooking is one of my favourite hobbies. My husband loves food and I keep trying a lot of  south and north Indian dishes for him . Hope you’ll like my recipe of Chicken Dum Biryani.

chicken dum biryani

Chicken Dum Biryani:


1.Chicken : 500 gms

2.Ginger Garlic Paste- 2 to 3 tbsp

3. Salt – as per your taste

4. Turmeric – 1/2 tsp

5. Redchilli Powder- 1 tbsp

6.Green Chillies -4 (according to the spiciness required)

7. Red onions fried – 2 big

8. Shahjeera – 1tbsp

9. Peppercorns-1 1/2 tsp

10. Garam Masala -2 tbsp

11. Dhania powder – 2tbsp

12. Curd- 1 cup

13. Basmati Rice – 2 glasses ie 1/2 kg

14. Elaichi /cardamom – 3

15. Cloves – 3

16. Bay Leaf – 3

17. Cinnamon  – 3 to 4 inches stick.

18. Star anise – 2

19. Lemon juice

20. Food color – optional


Wash the Chicken first.

Marinate the chicken by adding redchilli powder,salt,turmeric,dhania powder,garam masala and 1 cup yogurt(curd) .Put it aside for 4 to 5 hr.

Take another big non-stick pan filled with water.Once the water is boiled add 2 glasses of Basmati rice and allow it to boil upto 70% (half cooked) .In between add the star anise,bay leaf,Cardamom,cloves . Add 2 spoons of salt (for two glasses of rice).Then once it is boiled drain the extra water and put it aside.

Parallely , take another bowl or cooker and put some oil,green chillies, star anise,bay leaf,Cardamom,cloves, fried onions(if you don’t get fried onions we need to cut the onions straightly and the fry them in oil until it changes golden brown).Then add the marinated chicken. To this add shahjeera and peppercorns. Then allow the chicken to cook well for about 10 min. Then add the rice layer by layer.Put a cross on the top of the rice add the lemon juice mixed with food colour on the top.Then seal the top with foil paper . Allow it to sit for about 20 -30 min.

Garnish with coriander leaves. Serve it with raita and Chicken Curry of your choice.

January 5, 2013

Chicken Hot Wings – Guest Post by Anisha Gudimetla

Thanking Anisha for sending over this yummy recipe to Bhavya’s Cuisine ! Here is a brief write up about herself :

Hi…This is Ani ! I’m pursuing my masters in Pharmaceutical Business Management . Coming to the cooking part, I’m still a beginner and have loads to learn from my mom ! Very happy to post my first guest post on Bhavya’s blog. This recipe is not just mouth watering but it gave me a “WINNER” tag in a cooking competition recently. Well..that’s about me and here we go with the recipe….Chicken Hot wings or KFC Hot Wings .

chicken hot wings


1.Wing Pieces – dozen

2. Ginger garlic paste – 2 tbsp

3. Soya Sauce – 2 to 3 drops

4. Ajinomoto – pinch

5. Salt – as required

6. Turmeric – big pinch

7. Red Chilli Powder – 2 to 3 tbsp

8. Lemon Juice – 4 to 5 drops

9. Eggs-2

10. Maida – 2 cups

11. Chat Masala – 2tsp

12. Chicken Masala – 2 tsp

13. Oil – sufficient fir deep frying.


Marinate the wing pieces in ginger-garlic paste,soya sauce, ajinomoto, salt, turmeric, red chilli powder and lemon juice for an hour.

Meanwhile, beat the eggs in a bowl and keep aside.
Take another bowl and add maida,salt,chat masala,chicken masala. Mix all the powders well.
Take each wing piece , dip in the egg mixture , then dip in maida mixture and then deep fry in oil,till golden colour.
Garnish and serve hot.
August 13, 2012

Vankayi-Dondakayi Pachadi – Guest Post by Avanthi Reddy

Here comes another guest post on Bhavya’s Cuisine by Avanthi Reddy.

Vankayi-Dondakayi Pachadi or Brinjal Tindoora Pachadi is a traditional Nellore Special pachadi which is spicy n yummy.

I’ve known Avanthi from my childhood and I thank her for posting her first guest post on my blog.

Here is a brief writeup about herself :

Hi…. I’m Avanthi from Hyderabad and my native is Nellore – the land known for delicious sea food n pickles. I’m a student of Management n Business Administration. I find cooking enjoyable. Food is never so delicious if there isnt a memory associated with it. Each one of the recipes bring back the memories. This is one of the few recipes that I’ve learnt from my maternal grandmother. When I came across my friend Bhavya’s blog Bhavya’s Cuisine , a small thought came across my mind to post my grandmother’s recipes in the guest post category . Happy to post my first guest post and here I’m with my recipe of Vankayi-Dondakayi pachadi….

Vankayi-Dondakayi Pachadi / Brinjal Tindoora Pachadi  : 


1 . Brinjal / Vankayilu – 1/4 kg  (chopped)
2. Tindoora / Dondakayi – 1/4 kg (chopped)
3. Tomatoes – 1/4 kg (chopped)
4. Green chillies- 250 gm
5. Dhaniya / Coriander seeds-2tbsp
6. Menthulu / Fenugreek seeds-2tsp
7. Aavalu / Mustard seeds-2tsp
8. Tamarind / Chinatapandu -100gms
9. Turmeric – a pinch
10. salt- to taste
11. Tempering / Seasoning :
Dry Red Chillies – 2
Mustard Seeds-1tsp
Curry Leaves
Heat oil in a wok and saute the green chillies,dhaniya,fenugreek seeds and mustard seeds . Keep aside and let it cool down.
Now, heat some oil again in a wok and saute the brinjal, tindoora and tomato pieces for sometime . Keep aside.
Soak the tamarind in water. Mix the sauted chilli mix,soaked tamarind and salt in the Indian mortar . To this, add pinch of turmeric and the vegetable pieces and grind well.
Heat some oil for tempering,add  the dry red chillies,mustard seeds and curry leaves .
Add the ground veegetable-tamarind mix to the seasoning and mix well .
July 20, 2012

Gongurra Soya Curry – Guest Post by Radhika Subramanian

Thanks Radhika for writing a guest post on my blog and sharing your recipe ‘ Gongurra Soya Curry ‘ here.

Radhika Subramanian From Tickling Palates is the First Guest to write a guest post for Bhavya’s Cuisine ! Her blog is one place where you can stop by to find a wide range of yummy vegetarian recipes.  Here is a brief write up about herself ……

       I am a commerce graduate who also happens to be a mother of 2 boys aged 11 and 9, currently residing in Chennai and pursuing M.A. (Political Science). My native is Kumbakonam – the temple town. My grandparents who were a stickler to tradition brought me up. I enjoy cooking and at times when the routine bores me to no end, it drives me to experiment and my family becomes the scape goat of those experiments. Luckily so far they have neither had the reason to complain nor the chance to get admitted in the hospital as a result.  🙂

Gongurra Soya Curry:

I came to know of Bhavya through FB and when she asked me to do a guest post for her, I was quiet pleased as I happen to like her recipes a lot and for the neatness with which she presents her dishes. They are not only a delight to the eyes but quiet healthy as well.

Following her steps, I wanted to present her a healthy recipe but something unique as well. The dish just proved to kill two birds with one stone. This was something that i tried a few weeks back on impulse, which turned out surprisingly well. If you are wondering about the feasibility of combining both gongurra and soya chunks, it was just a spur of the moment decision and let me promise that you will love it very much. The boys at home even had it with some rotis for dinner.

A side dish that is so rich in both protein and iron. Enjoy….


1. Soya chunks – 100 grams

2.Gongurra / Red Sorrel Leaves – 200 grams   (clean and wash the leaves)

3. Onion , juliennes chopped – 1 big

4. Ginger Garlic paste – 2 tsp

5. Green chillies, chopped – 2

6. Cardamom / elaichi – 2

7. Cloves / lavang – 2

8. Cinnamon/ dalchini – 1 inch stick

9. Bay Leaf – 1

10. Coriander Powder / Dhania powder – 2 tsp

11. Red chilli powder –  1  1/2 tsp

12. Turmeric / Haldi – 1/2 tsp

13. Curry leaves  – 1 sprig

14. Salt to taste.

15. Oil – 3 tbsp




Bring a deep saucepan with 4 cups of water to a boil. Add 1/2 tsp of ginger garlic paste to the water and let it come to a bubbling boil. Switch off the flame and put the soya chunks into water and close with a lid. Let it be for 10 to 15 min.

By this time the chunks would have become large in size. Drain over a colander and when cool take a handful of the chunks and squeeze out the excess water. Keep the chunks aside.

Heat a pan with oil. Add cardamom, cloves, cinnamon, bay leaf and roast for 30 seconds. When the aroma spreads, add the green chillies, curry leaves and sauté for 30 seconds. now, add the onion and sauté for another minute.

Add the remaining ginger garlic paste and cook for 2 minutes till the raw smell disappears. Now, add red chill powder, coriander powder and turmeric powder. Mix well till the entire mixture dries i.e. all the powders absorb the oil.

Now, add the washed gongurra leaves and a handful of water. Mix well and close with a lid to cook for 2 minutes. The leaves would have shrunk in size by now.

Add the soya chunks and 1/4 to 1/2 cup of water depending on how much gravy you want. Add salt according to your taste and let it cook for  5 minutes over low flame for the soya chunks to absorb the flavors of the leaves and the spices.

If you want the gravy to be dry, cook until all the moisture evaporates.

Switch off the flame and garnish with more curry leaves. Serve hot as a side dish with rice.



  • Adjust the spice level according to your taste buds.
  • Instead of gongurra leaves, you can use any greens. But, remember to use either tomatoes or tamarind pulp to bring in the tangy taste.
  • In case the soya chunks that you have becomes very big in size, cut them into bite sized pieces before adding to the gravy.


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