Tomato Bhaath

I am a Mangalorean married into a Pahadi family. Our food tastes and combinations are quite different. My husband has got adjusted in these 18 years but when my Father in law visits am always at wits end on what to prepare. Being a disciplined army man, he also has set requirements in food. Rice for lunch and roti for dinner. I keep trying to make some variations so that he doesn’t get bored with the daily meals. He is quite a sport and doesn’t mind sampling some new dish but I know if it doesn’t meet his approval he may not try it again or eat very less. I tend to judge how much he liked the food by how many servings he has taken.

Yesterday I was racking my brains on what rice preparation I should make for lunch and sat with my best friend Google. I found a few recipes that I liked from and soon shortlisted on this tomato bhaath. 

I was skeptical initially seeing the ingredients and the process but the final product was surprisingly good. Pair it with a nice raita and ur set. I have made marginal changes in the cooking process from Dassanas recipe to make this dish.


Paste 4-5 medium sized tomatoes

6 garlic cloves

1 inch ginger 

2 spicy green chilies

½ teaspoon cumin seeds 

3 cloves

1 inch cinnamon

¼ cup fresh coconut 

1 cup rice soaked for 30 minutes

2 tablespoons ghee or oil

½ teaspoon cumin seeds

1 medium sized tej patta 

1 sliced medium sized onion

¼ teaspoon turmeric powder

¼ teaspoon red chili powder

salt add as required

2 tablespoons coriander leaves for garnishing

Fresh coconut for garnishing – optional


  • In a mixer add tomatoes, ginger, garlic, green chilies, cumin seeds, cloves and cinnamon add grated coconut
  • Without adding any water grind everything to a fine smooth paste. the juices from the tomato will help in grinding the paste. so no need to add water while grinding.
  • Now measure the tomato coconut masala paste in a measuring cup. depending on the water content in the tomatoes, the quantity may vary.
  • You need to use the proportion of 1:2 for white rice and the masala paste+water respectively. if using 1 cup of white rice, you will actually need 2 cups of the masala paste. If the paste is not enough for 2 cups u may adjust the deficit with water 
  • In a heavy thick bottomed pot add ghee. Keep the flame to a low and  tej patta and cumin seeds. stir well. let the cumin seeds crackle.
  • Then add onion stirring often, sauté the onions till they become golden. 
  • Now add the measured tomato coconut masala paste. stir and Sautee for 5 minutes.
  • Then add the rice. sprinkle ¼ tsp turmeric powder and ¼ tsp red chili powder. mix everything.
  • Season with salt as per taste. 
  • Mix well, check the taste and it should be slightly salty.
  • Cover the pan with its lid and bring to a boil
  • Once bubbling, simmer on a low flame for 16 minutes. Lid on at all times
  • Shut the gas. Keep the lid on for another 5 minutes then fluff the tomato bath with a fork.
  • Serve tomato bath with any raita, pickle or salad of your choice. while serving garnish with some chopped coriander leaves and coconut

Chicken Pulav

I have attempted different versions of biryani before and I still have some more left in my kitty to make. I honestly didn’t feel like putting the effort I usually do for a biryani today so I decided to try a pulav.

Now I thought this is going to be easy but honestly it was a bit of an effort. First to create the stock then add flavour and strain and finally cooking the rice in stock. The flavours reminded me of the mutton yakhni pulao I used to eat at Taj Jaisalmer. My husband and I worked for the Taj and would often visit Jaisalmer. I would call Chef Rakesh and ask him to prepare pathar ke ghosht and yakhni pulav for us. He was a wonderful cook. This dish took me back to those days a decade ago. 

1kg chicken

Bouquet garni – 3 tbsp fennel/saunf, 1 tbsp cumin/jeera, 2 sticks cinnamon/dalchini, 7 cloves/laung, 4 black cardamom/moti elaichi, 5 black pepper/Kali mirch

7 garlic flakes

2 cups basmati rice soaked

5 tbsp ghee

4 onions sliced

10 flakes garlic made into a coarse paste with 3 green chillies

1 cup mint/pudina leaves 

1 cup coriander/dhania leaves

2 bay leaves/tej pata

1 tsp black cumin/Shah jeera

4 green cardamoms/choti elaichi



  1. Prepare the bouquet garni by tying all the masalas in a cloth 
  2. In a pressure cooker add to the chicken, 4.5 cups of water, garlic, salt and the bouquet garni.
  3. Close the lid, give 1 whistle and keep on slow for 1 min. Shut the gas and drop pressure by placing the cooker under the tap, open kid only when pressure drops.
  4. Strain, keep the stock and chicken pcs sep.
  5. Use some of the stock and grind all the masalas in the bouquet garni to a paste
  6. Mix this paste in the stock and stir well. No need to put on heat.
  7. Strain this stock using a cloth and discard residue.
  8. Heat oil in a pan, add jeera, tej pata and choti elaichi.
  9. Add onion slices and fry till golden brown.
  10. Add the chicken pcs, chopped garlic, mint and coriander and sir for 2 mins
  11. Add 4 cups of stock, enough salt and bring it to a boil.
  12. Now drain the rice and add it to the stock. Check seasoning and if you need it spicier add some split green chillies 
  13. Bring to a boil and then lower gas and cook for 16 mins.
  14. Shut the gas and leave it covered for 5-10 mins.
  15. Serve hot with some raita on the side.

Recipe courtesy – Neeta Mehta (with some changes)

Anda Tawa Masala

I love seeing food and bake videos on Facebook, and Mark the ones I like. This recipe looked delicious and I think can easily be replicated with chicken or prawns.

8 boiled eggs cut in half

1 cup of coriander leaves

4 green chillies

15 garlic flakes

1 of ginger

4 big onions chopped fine

Small ball tamarind soaked in water

2 tbsp coriander powder

2 tsp red chilli powder

1/2 tsp turmeric

1 tsp garam masala


Chopped coriander leaves



  1. Put oil in a pan, sizzle a tsp of jeera
  2. Add 1 chopped green chilli and some corainder. Put the eggs facing down, sprinkle salt and chilli powder and let it fry for 2 mins.
  3. Turn over, add some more salt and chili powder and turn off gas after 2 mins
  4. Make a paste of the coriander, garlic, ginger and 2-3 chillies.
  5. Remove the eggs aside, in th same pan add some more oil and jeera.
  6. Add the chopped onions and fry till translucent.
  7. Add the coriander paste and fry till colour turns brown
  8. Now add the tamarind pulp, dry masalas, salt and fry for 2-3 mins.
  9. Add water based on the consistency desired and let it cook till it leaves oil.
  10. Adjust seasoning now add the eggs facing down in this masala. 
  11. Let it soak in for a minute or two and then turn it over.
  12. Add chopped coriander and some fried garlic, serve hot

Recipe courtesy – Your Food Lab

Coconut Ladoos

Bhog for Ganpatiji is always a confusing thing for me as I dont make Indian sweets much. I keep Ganpati and fot those 5 days I keep thinking what to make. I saw this post by a virtual friend Tanvee Sharda and the Nariyal Chamchams she had made looked absolutely delicious. I made it a point to save the recipe.

Now this is not the first recipe I have saved or attempted but this is the first recipe that was a super hit. And its without condensed milk too. I made it for bhog and they were polished off. So made it again yesterday when I went to a visit a friends Ganpati. I love coconut sweets so u can imagine the amount I must have made, greedy me. I saved up some for the shoot after hiding it from my family. And now it’s in the open, doubt any would be left for tomorrow.

Ingredients :
Whole Milk – 4 cups
Freshly grated coconut – 2 cups
Granulated Sugar – 1/2 cup
Cardamom – 4
Dessicated coconut- 1/4 cup (for rolling)

1. Boil milk in a heavy bottomed pan.
2. Let it boil and reduce for 5 minutes
3. Powder the sugar and cardamom seeds fine in a mixer and add it to the milk, mix well.
4. Add the grated coconut and mix well
5. Cook the coconut and milk till it thickens and the milk is dried up
6. Cool for 10 minutes
7. Form small balls/ladoos and keep to chill in the fridge for 30 minutes.
8. Remove from fridge and roll in dessicated coconut. Chill again for 30 minutes
9. Ready to serve
Recipe courtesy –

Mutton Boti Masala

So 2 weeks ago my shelves in my crockery cupboard came crashing down taking all my latest props with it. Beautiful hand picked plates and bowls all gone. I had collected them since the last 3 years for my food photography to upload in my blog. I was devastated.

With my bday coming up, my friend Mani sent me an early surprise – this beautiful white plate similar to the one I lost. I told her that I have stopped updating the blog so wont be buying anymore crockery. She insisted that I should and not let a dream of mine go.

My son loves mutton, he is not a foodie and eats only to survive. But if u ask him what should I make, he always picks mutton. Once overheard him chatting once with a friend, ‘ tomorrow there will be mutton made in the house’ His friend asked why so he said ‘Kal Eid hai na’ I burst out laughing as it’s not a festival we celebrate.

Recently saw a video on FB with this recipe and it looked absolutely inviting. So made this rich delicious Mutton Boti Masala for dinner. ( I know boti means boneless but am a sucker for Nalli 😄🙈)


  • 1 kg Mutton(Boneless)
  • 1 Lemon juice
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1/4 Mace powder (i didnt use)
  • 1 1/2 tsp Garam masala powder
  • 2 tbsp Coriander seeds powder(roasted)
  • 3 Green Chillies(chopped)
  • 1/2 tsp Turmeric powder
  • 2 tbsp Red chilli powder
  • 1/4 cup Mint leaves(chopped)
  • 1/4 cup Coriander leaves(chopped)
  • 4 Onions (fried & crushed)
  • 1 cup curd
  • 1 1/2 tsp Salt
  • 1/4 cup Oil


  1. Take mutton in a bowl and add lemon juice, ginger paste, garlic paste, mace powder, garam masala powder, coriander seeds powder, green chilli, turmeric powder, red chilli powder, mint leaves, coriander leaves, fried onions paste, curd, salt, oil
  2. Mix it well and massage the meat with all the spices properly
  3. Now, cover the bowl with its lid and let it marinate for around 1-2 hour
  4. Once marinated properly, Take the mutton out in a frying pan and saute it on a high flame for about 4-5 minutes
  5. Now, turn the flame to medium or low and let the mutton cook for about 60-70 minutes(till the mutton is cooked properly)
  6. Once cooked, Take it out in a serving bowl and garnish it with some coriander leaves.

Recipe courtesy- Get Curried

Dynamite Prawns



Last Summer, we visited Dubai on our family vacation. While everyone else had made a list of places we must experience, I had a list of places to eat and buy food products. Proud to be a foodie u see.

One such must have on my list was PF Changs Dynamite Shrimp. Now my husband is allergic and my son here worships his father so he too had given up eating prawns. When we ordered the dish, me and my daughter were pleased as punch that we just had to split by 2. The prawns were piled high in a glass and we couldn’t wait to devour it. It met expectations completely. Absolutley lip smacking

A year later, and I was just laying thinking what should I do of the prawns I had kept aside after rawa masala frying half of them. Don’t know how the dynamite prawns came to mind. Googled a few recipes and then decided to take the generic idea of the recipe and make my own version. So here it is, creamy with a good chilli hit and oh so delicious.



25 deveined shelled prawns

1 tsp soya sauce

Salt & chili powder

2-3 tbsn cornflour


2-3 tbsp all purpose flour

3/4 tsp garlic salt

1 tsp chilli powder

Oil for frying


1/2 cup mayo

1/4 cup sriracha sauce

2 tbsp sweet sour sauce

2 tbsp ketchup

4-5 drops Tabasco

Chopped spring onion greens


  1. Marinate the prawns in the mix mentioned and leave for 1 hr.
  2. Coat with dry mix and deep fry couple of minutes on either side. Drain excess oil.
  3. Mix all ingredients mentioned under sauce in a bowl.
  4. Toss the prawns well in this sauce.
  5. Serve garnished with more spring onion greens.

Lemon Poppy Seed Bundt

4yrs ago today, i started my blog Vishual Foodie. It started with the simple intention of collating traditional as well as good tried and tested recipes. It took a lot of pushing by my friends to get it started and now I am celebrating 4 yrs of it.

This blog has been curated with a lot of love and trials. Am glad to see so many using recipes from my blog not only to cook for their loved ones but also features on their business menu. Recently i have just been tied so unable to try too many dishes but i hope to be more regular

Coming back to this gorgeous Lemon Poppy Seed Bundt, i tasted it for the first time at the opening of first PDCA studio and then tasted it a few times at Priyankas home or studio. Absolutely love it but poppy seeds are hard to come by. Finally managed to get some from Australia and had reserved it for a special day. Thank you Priyanka Arora Nayak for sharing this delicious recipe. Its a tangy, delicious cake with an awesome crunch of the seeds.


325gms all purpose flour
1.5 tsp baking powder
1.5 tsp salt
400gms caster sugar
25gms poppy seeds
225ml oil
4 eggs
1tsp vanilla extract
325ml milk
Freshly grated zest of 1 lemon
3 tbsps lemon juice

Optional for glazing
150gms icing sugar
3 tbsp lemon juice

1. Preheat the oven to 180°. Grease ur bundt tin (2.5ltr) or 10″ cake tin
2. Sift flour, baking powder, salt. Add sugat and poppy seeds. Mix well.
3. In a separate bowl, whisk together the oil and eggs. When well combined add the vanilla and lemon juice.
4. Gradually add the milk and continue to whisk.
5. Add the dry mixture in intervals and fold it in. Ensure all lumps are removed to get a smooth batter.
6. Pour in the tine and bake for 40-50 mins until it’s cooked through and still has a spring when touched.
7. Ensure its cooled down before demoulding
8. If using the glaze then mix the icing sugar with the lemon juice and pour on the edges of the cake. Sprinkle some poppy seeds and lemon zest.
Recipe courtesy- Priyanka Arora Nayak from Polka Dots Cake Academy

Jodhpuri Laal Maas

5 yrs ago when i really wasnt too good at cooking, i came across this cookbook compiling celebrity recipes in my Mom’s kitchen cupboard. Being a hoarder, i wanted the book but Mom was like no way. So i diligently copied down recipes i liked from the book onto my big notebook.

Yes i have a big notebook with index and page numbers and lots and lots of stains. Its a compilation of recipes that took my fancy from all over. From other ppls houses, from coffee table books, from my moms Womens Era mag collection, etc. I used to collate recipes this way till i started my blog 3 yrs ago.

Coming back to this recipe, i never did try it but a recipe shared by Maharaja Gaj Singh of Jodhpur is truly a keeper. I had the privilege of seeing him many times when i lived in Jodhpur. He is an extremely passionate and intellectual person and has a true love for food, arts and his homestate of Jodhpur.

i have eaten Laal Maas many times in Jodhpur and its varied from OMG spicy to taste bud tingling. This version tingles ur palate in all the right places. Quite an easy recipe to make and its delicious.


1kg mutton


15 dried red chillies – soaked in water for 20 mins

1.5 tsp coriander powder

1tsp turmeric

1 onion for marinade paste

1 1/4 cup curd

1 cup ghee

3 chopped onions

3 cups warm water

2 tbsp ginger garlic paste

1/4 cup chopped coriander

1. Clean and wash the mutton and leave in collander to drain.

2. Grind 1 onion, chillies, coriander powder, turmeric, salt to a paste.

3. Mix it with the curd and marinate the mutton for 2 hrs.

4. Heat ghee in a pressure cooker, fry the onions till golden brown.

5. Add the mutton and fry it off well on medium to high heat. Once the mutton is fried and the masala starts seperating from ghee.

6. Add the ginger garlic paste and fry till the raw smell is gone.

7. Add the water and give a couple of whistles and cook on low flame for 15 mins or depends on how tender the meat is.

8. Once the whistle is off, open the lid, adjust water depending on consistency required, cook for 5 mins more and garnish with coriander. Serve with rice or roti. Continue reading

Maaria’s Madras Spl Chicken Biryani


Now u must be wondering who is Maaria and whats a Madras Biryani

Recently on my travels i landed up in Madras urf Chennai on the invitation of my baker friend, the uber talented Maaria Kulsum Tanveer. I got a chance to taste the crispiest dosa, finger licking tomato chutney and delicious sambhar. Her cook was kind enough to pack me a bottle of the tomato chutney.


At lunch i was served this chicken biryani that was soooo good. Usually biryanis for me are layered goodness, rich and masaledaar. I dont enjoy a very heavy biryani and this one was like tailor made for me. Maaria mentioned that its her mother in laws recipe and is typical madras style preparation. So i begged her for the recipe and 3 days later here it is from my kitchen


1.5kgs chicken

2 cups rice

2 tbsp oil + 2 tbsp ghee

3 onions finely chopped

3 cloves

3 cardamoms

2″ cinnamon sticks

1 tej pata

3 slit green chillies

2 tbsp ginger garlic paste

3 tsp chilli powder (adjust to taste)

1 lime

1.5 cup sour curd (appx 200 gms)

1/2 cup mint leaves

1 cup coriander leaves


  1. Parboil the rice till 80%done, add some ghee when cooking. Spread to cool.
  2. In a heavy bottom pot, add the oil + ghee, add the spices.
  3. When it sizzles, add the onions and fry it till brown.
  4. Add the chicken and fry it for 10 mins.
  5. Add the ginger garlic paste and fry for 10 more mins.
  6. Add chilli powder and cook till oil seperates.
  7. Add curd, lime juice, mint and coriander leaves. Cook till chicken is done and the gravy is thick. Swirch off.
  8. Add the rice to this chicken and mix it well.
  9. Cover and seal the lid well. Keep it on dum for about 20 mins.
  10. Garnish with coriander and serve ho

Pakistani Mutton & Egg Masala

Its mothers day today and since i have been travelling a bit, i decided to pamper the family instead of vice versa.

A while ago, someone had sent a file of Pakistani recipes which i had saved. This is the only recipe i had tried from the file and it was well received by my family. At that time we landed up finishing the dish with barely anything left for pictures for a blog post. So decided to make it again and ensured that i removed some so i could click some pics.

On my recent trip to Mussourie I bought that wooden board and was waiting for an occasion to use it. Its just perfectly placed here in the pictures


The mutton masala is tangy and earthy and eggs always go well in any meat gravy.


1/2 kg mutton

4 boiled eggs

2 tbsp ghee

2 big onions finally chopped

2 chopped tomatoes

2 tsp tamarind pulp


1 tsp cumin seeds

1 tbsp coriander seeds

1/2 tsp turmeric powder

6 peppercorns

2″ cinnamon

2 cardamom

2 cloves

3 green chillies

2″ ginger

8 flakes garlic


1/2 bunch coriander leaves

1/4 bunch mint leaves


  1. Heat ghee in a pressure cooker and fry the onions till golden brown.
  2. Add tomatoes and fry well
  3. Add the ground masala paste and fry it off.
  4. Add the mutton and salt and fry it well in the masalas.
  5. Add water and the pressure cook the mutton till nearly done. (I did for 2 whistles and 10 mins on slow)
  6. Once pressure is off, open the lid and start cooking again
  7. Add the green chutney, tamarind pulp and stir well. Adjust seasoning
  8. Add eggs, and serve hot garnished with mint leaves