Coconut Fried Rice Recipe | Flavour Diary | Indian Cuisine | Lunchbox Recipe

Coconut Fried Rice Lunch box recipe

 Today's Recipe is Coconut Rice. Coconut Rice is famous south Indian Rice variety. There are two ways of doing it.... one is cooking rice in coconut milk with some nuts in it and the other way is cooking the rice separately and then adding the coconut mixture. Coconut mixture is made of out of some nuts and spicy chillies. Today's version is second variation.
This is easy to make use of left over rice or freshly cooked and best for lunch boxes, party side rice recipe, for travelling .
If you love watching how this is on the video below.

Level: Easy
Cook time: 10 mins
Serves: 2-3

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml


Cooked Rice: 2 cups
Fresh Coconut: 1 cup(finely grated) 
Mustard Seeds:1/2 teaspoon
Green Chillies: 2 (finely cut)
Dry Red Chillies: 1
Split Chickpea/Chana Dal: 1 tablespoon
Split Blackgram/Urad Dal: 1 tablespoon
Curry Leaves:Few
Cashews/Kaju: 10-12(broken)
Hing: 1/8 teaspoon
Oil: 2 tablespoons
Coconut Oil: 1 tablespoon
Salt to taste


In a pan add Oil and coconut Oil, when its hot add mustard seeds . Once mustard seeds pop add chana dal,cashews,stir for 10-20 seconds.
Now add Urad dal, green chillies,dry red chilli, curry leaves and Hing  stir for 10-20 secs until cashews changes to light brown.
Now add grated coconut and cook for 2 -3 mins and then add cooked rice and stir for 2-3 mins until rice becomes hot and mixed.
Serve hot with pickle,chutney or sambar.

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Gunta Ponganalu Appam with Capsicum Sambar Recipe | Indian Breakfast | Flavour Diary

Gunta Ponganalu Appam with Capsicum Sambar Recipe

Today's recipe is one of the famous breakfast/snack recipe from South India. This is know with different names in different parts like Appam,Gunta Ponganalu, paniyaram and so on. These usually made from leftover Idli Dosa batter. These are crispy on outside and soft fluffy inside.These are easy to make and made in no time. To make these We use a special pan called appam pan.
You can serve Appam along with Red Capsicum Chutney,Capsicum Til Chutney, peanut,Coconut Chutney,Sambar.I served with Capsicum Sambar. 
I made Gunta Ponganalu with Capsicum sambar for #MFBC challenge under #breakfast category
You may also like other BreakFast recipes :

Lobia Alasanda vada

Level: Medium
Total Time: 1hr
Serves: 4
1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Gunta Ponganalu 

Dosa Batter: 3cups
Onion chopped: 1 cup
Carrot: 2 medium
Spinach: 1 cup(finely chopped)
Chillies: 2 (finely chopped)
Coriander: 1/4cup (finely chopped)
Salt to taste
Oil as required.


Mix all the ingredients except oil and keep a side for 5mins.
Now take appam pan and pour 1/2 teaspoon of oil in each hole and then pour the batter in each hole. cover the pan and cook on both sides on medium flame. It takes 1-2 minutes on each side.
Repeat the process for rest of the batter.

Gunta Ponganalu(Appam) Note:
Add more veggies as desired.
Adjust salt to taste. 
You can serve Appam along with Peanut Chutney,Coconut Chutney,Sambar.

Capsicum Sambar

Toor Dal: 1/2 cup
Onion: 1 large
Tomato: 2 medium
Capsicum: 1 large
Tamarind: 1 walnut sized
Sambar Powder: 1 tablespoon
Turmeric powder: 1/2 teaspoon
Red Chilli Powder: 1 teaspoon(to taste)
Oil: 3tablespoon
Ginger Garlic Paste: 1 tablespoon
Mustard Seeds: 1/2 teaspoon
Cumin Seeds: 1/2 teaspoon
Curry Leaves : 1 spring
Salt to taste.


Soak tamarind in 1/2 cup of hot water and keep a side for 15 mins and then squeeze the pulp and throw away the husk. Keep the pulp aside.
Wash the dal and pressure cook dal with 1 cup of water for 3 whistles. Once pressure is released mash the dal to smooth paste.
In a pan add oil. once oil is hot add mustard seeds and once seeds pop add cumin seeds,curry leaves, onion and fry until onion turns transparent.
Add ginger garlic paste,turmeric and fry until raw smell from ginger garlic is gone. Now add Tomatoes,salt,chillipowder and cook until tomatoes turn mushy. 
Then add Capsicum and fry for a minute.Now add Mashed Dal, Tamarind Pulp, Sambar Powder, and water(750ml to 1 ltr) and let the mixture cook for 10-15 mins until capsicum is cooked, add chopped coriander and serve hot.

Capsicum Sambar Note:
Adjust water,salt,chillipowder,sambar powder according to the taste and consisitency.
You can serve sambar along with rice,appam,dosa ,idli,upma as a side.

Gunta Ponganalu Appam with Capsicum Sambar Recipe

#Guntaponganalu  #breakfastrecipe is going to be part of #MFBC 16

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Goan Prawn Curry | Goan Recipes | Flavour Diary | Sea Food

Goan Prawn Curry Recipe Flavour Diary

Today's recipe is all way from Goa. Goan Cuisine has also influence of Portuguese, apart from Indian. Rice, seafood, coconut, vegetables, meat and some local spices are heart of  Goan cuisine. Today's special from Goa is Prawn Curry,a mix of specially ground masala makes this curry different from other regions prawn curry. 
This curry is made in no time and best served with hot rice or chapati/roti.I made this recipe as part of shhh cooking secretly challenge and my partner for this month is Sujitha from Sujitheasycooking and my secrete ingredients were Coconut and Garlic. Check out the ingredients and steps below for easy cooking.You can also try my Prawn Masala , Prawn and drumstick curry, Prawn Parda BiryaniandPrawn Pulao .
If you like to watch how i made this curry then click on the pic below.

Level: Easy
Total Time: 30
Serves: 3-4
1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml
Recipe adapted from here


Prawns: 300gm(washed and cleaned)
Oil:3 tablespoon
Curry leaves:Few
Tomatoes: 1 Large chopped
Turmeric powder:1/2 teaspoon 
Onion: 1 Large
Garam Masala Powder : 1/2 teaspoon
Salt to taste
Chopped coriander for garnish

Ground Masala:
Fresh Coconut : 1 cup grated
Dry Red Chillies: 4 to 5 ( to our spice level)
Coriander Seeds:1 tablespoon
Cumin Seeds: 1/2 teaspoon 
Garlic Pods: 5
Tamarind: walnut size ball
Water to make smooth paste


In a blender add all the ingredients under Ground Masala and blend it into fine paste and keep it a side.

In a pan add oil, once hot add  onions.
Cook until onions turn transparent and then add tomato  and cook until tomatoes turn mushy.
Now add prawns,curry leaves, salt and turmeric powder and saute for a minute and then add grounded masala, water and cook covered for 5 mins.
Then uncover and cook until desired consistency, add garam masala powder and chopped coriander and  cook for another minute and serve hot with rice or roti.

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#GoanPrawnCurry is going to be part of #shhhcookingsecretly for #GoanCuisine

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Prawn Masala Recipe | Flavour Diary | Non Veg Curry

Prawn Masala Curry Recipe Non veg curry

Today's recipe is simple, easy and quick curry made out of prawns. This curry goes well with rice and side for roti/chapati.If you are beginner and want to make mouthwatering prawn curry then this would be one good option.You can also try my Prawn and drumstick curry, Prawn Parda BiryaniandPrawn Pulao .
If you like watching how prawn masala is made then simply click below.

Level: Easy
Total Time: 30
Serves: 2-4
1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml


Prawns: 300gm(washed and cleaned)
Oil:2 tablespoon
Curry leaves:3 twigs 
Tomatoes: 2 medium chopped
Onion: 1 Large
Green chilli: 2
Chilli Powder: 1 teaspoon
Coriander Powder:1 teaspoon 
Turmeric powder:1/2 teaspoon 
Ginger Garlic Paste:1 tablespoon
Chicken Masala Powder: 2 teaspoon(or Garam Masala Powder : 1 teaspoon)
Salt to taste
Chopped coriander for garnish


In a pan add oil, once hot add  onions, and green chilli.
Cook until onions turn transparent and then add ginger garlic paste. Cook until all raw smell from ginger garlic is gone ad onions change colour.
Now add tomatoes, turmeric powder,chilli powder and salt , and cook until tomatoes turns mushy.
Now add prawns and mix well. cook cover for 3 mins on low flame.
Add curry leaves, mix well and cover cook the prawns and stir in between.
Add coriander powder, chicken masala, mix well and cover cook for another 2 mins and garnish with coriander leaves and enjoy with rice or roti.

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Dimer Pitha Recipe | Flavour Diary | Bangladeshi Recipe | Fried Biscuit Recipe

dimer pitha recipe bangladeshi cuisine

Today's recipe is all the way from Bangladesh. This is called Dimer Pitha and if translate in English its called egg sweet snack and these tastes like biscuits. These uses up very few ingredients from the pantry. Pitha recipes are famous in east india and bangladesh and Usually are made in different shapes and can be made in both sweet and savoury version and uses Rice flour or Wheat flour as a base ingredients. 
Dimer Pitha is inspired recipe from  Rownak's Bangla Recipes , i have changed a bit after watching few other sources. It turned out awesome and best for munching if you are sweet tooth or can be served at teatime.

Level: Easy
Total Time: 45
Serves: 4
1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml
Adapted from here


Plain Flour/Maida - 3/4 cup (add more if required to form a dough)
Milk Powder - 1/3 cup
Egg - 1 large
Sugar - 1/3 cup (add few table spoons if you like more sweet)
Cardamom Powder - 1/4 teaspoon
Salt - 1/8 teaspoon(a pinch)
Oil for frying


In a bowl crack egg and whisk.
Add sugar and whisk well until sugar dissolves.
Add milk powder and mix well and now add little by little plain flour to form a dough. Use hand it make it a soft dough. Knead well and keep it a side.
Now divide the dough,grease hands and rolling pin.
Roll the small balls and keep 3cm thick chapati and cut them in desired shapes.
Heat oil in a pan and drop the pithas and fry on both sides until golden brown on medium low heat.
Take it out on kitchen towel to remove excess oil and serve along with tea or have it just like that. You can store in air tight container for few days and enjoy later.

#Dimerpitha   is going to be part of #MFBC 15

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