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

Mac & Cheese VF version

A compulsory bandh in Mumbai got me cooking finally. Didn’t have any groceries at home so made the most of what was there. A creamy Mac & Cheese mixed with some sausage and a combination of Parmesan and processed cheese and topped with crunchy buttered bread crumbs. What a delicious lunch it was, just missed some garlic bread though.


150 gms macaroni

100 gms grated parmesan cheese

4 grated cheese cubes

10 minced garlic

2 cups milk

4 tbsp butter

3 tbsp maida

4 sausages sliced (can be replaced with any meat or avoided as per prefernce)

2 tsp mixed herbs

1/2 cup bread crumbs


  1. Cook macaroni Al Dente. Drain.
  2. In a pan, melt butter over medium heat. Saute garlic and stir in maida.
  3. Add milk slowly, stirring constantly to smoothen the lumps.
  4. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Add all the herbs and adjust seasoning.
  5. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well. Ensure you have enough sauce as some will dry out in the oven.
  6. Melt butter in a pan over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. 
  7. Bake at 175 degrees C for 20-25 minutes in a preheated oven. 

Mangalorean Chicken Ghee Roast

Digging into my Mangalorean roots, I realised that one dish we never made at home was Ghee Roast. It is pretty famous on many Mangalore specialty restaurant menus but for some reason Mom never made this one.

I know many vegetarians including my sister Savera who loves a ghee roast. Mushroom One being her favourite. She is going to be pretty pleased when she knows I finally tried a recipe.

I read many recipes online and figured out the basic preparation, but wanted to add my own finish, so the main masala is my moms recipe which we use for sukka Chicken too. This dish works only when u are generous with ghee to get that delicious aromatic flavour. Neer dosa is a perfect accompaniment with ghee roast.

MARINADE (for 1-2 hrs)

1 chicken

1 cup hung curd

1 tbsp ginger garlic paste

1 tbsp red chilli powder

1/2 tsp haldi powder

2 tbsp coriander powder

1 tsp garam masala powder

1 lime



20-25 dry red Kashmiri chillies
3 tbsp dhania seeds
1 tbsp jeera
1/2 tsp methi seeds
6-7 peppercorns
1″ dalchini
1 tsp rye
1 tbsp khus khus
4 Laung
10 flakes garlic
Small ball tamarind

2 onions


3/4 cup ghee

2 tbsp powdered or fine jaggery

10-12 curry leaves

1 tbsp sliced garlic

chopped coriander


  1. Marinade the chicken with the ingredients mentioned and leave aside for 1-2 hrs
  2. Roast chillies, dhania, jeera, methi, pepper, dalchini, rye, khus khus and laung . (One by one)
  3. Grind the roasted spices with garlic, onion, tamarind and salt to a fine paste by adding some water.
  4. Heat few tbsp of ghee in a pan and cook the chicken with the marinade. Dry off excess liquid.
  5. In another pan, heat 1/2 cup ghee, add curry pata when it sizzles add the spice paste and fry it off well.
  6. Add the jaggery and mix well
  7. Once the paste leaves ghee, add the cooked chicken to it and mix it well. Adjust seasoning.
  8. Garnish with coriander leaves.
  9. At serving time, temper some more ghee and fry some curry leaves and chopped garlic, pour it over the chicken.

Mushroom Dum Biryani

Your sister says she is coming over for lunch and her constant gripe is that I don’t cook anything for her. So this time I thought would take an effort to make something elaborate.

Now when it’s a Tuesday and she follows a no nonveg day, that would certainly leave me in a fix. Lazy bum that I was I had not stocked the fridge too. But luckily had 2 packets of mushroom which I had bought recently for a pasta order but the client told me not to add any at the last moment.

So now I have these mushrooms and I was racking my brains on what to make. And then I remembered my mom making this mushroom Biryani recently so I thought why not, it’s pretty yum

Mushrooms are considered a vegetarians meat due to its flavour and texture. What a perfect ingredient to a dish that is quintessentially made with meat. Was tempted to add eggs to it but controlled.

Well the end product is for u to see and us to hog and hog we did. All over in one meal.



400 gms button mushroom – quartered

4 tsp hung curd

1 tsp gingergarlic paste

2 fried onion paste

chopped coriander leaves

1 tsp red chilli powder

1 tsp coriander powder

1/2 tsp haldi


1.5 cup rice

2 cloves

1 cinnamon stick

2 black cardamoms

1 tej pata

1 star anise

1tsp shah jeera

1 tsp ghee



Other Ingredients:

1 sliced big onion

1/2 lime


1/2 tsp garam masala


1 fried sliced onion

chopped coriander

mint leaves

fried cashews

saffron mixed in 1/4 cup warm milk


  1. Marinate the mushrooms with all ingredients mentioned, don’t add salt. Leave for 45 mins.
  2. Cook rice till 90% done. Drain water and spread to dry.
  3. Heat ghee in a pan and fry the onions till golden brown.
  4. Add the marinated mushrooms and cook it out. Once nearly done, add salt, lime and garam masala powder. Mix well and shut the gas
  5. Take a big heavy bottom vessel, grease with ghee.
  6. Make a layer of rice, then add some fried onions, coriander, cashew and mint, sprinkle little saffron milk.
  7. Add a layer of the mushroom masala. Now alternate again with the rice, garnish and mushroom to finish off with rice layer again. Garnish well on top.
  8. Seal the lid with atta to give dum to the biryani.
  9. Place the vessel on a tawa and cook on slow for about 25 mins. Serve hot with some raita.

Mocha Mousse with Roasted Almonds

I was never a coffee lover till I got pregnant with my son. Suddenly had major coffee cravings even though its not recommended during pregnancy. We used to live in Hyderabad then and I used to go to Rainbow Hospital for my check ups. Bang opposite there was this some deli cum mart (don’t remember the name) that made the most amazing cappuccinos. I would finish my check up and go have a coffee quietly. I can see the after effects in my hyper active son now.

I blend coffee with milk chocolate instead of dark chocolate, as its the perfect way to cut the bitterness with the sweet. Add some roasted almonds for the crunch and such an easy dessert to serve.


400 gms Morde pure milk chocolate

133 gms Amul fresh cream

2 tsp coffee powder

1 cup Rich whipped cream (after whipping)

chopped almonds

  1. Preheat an oven at 180 degrees, roast the almonds till it releases fragrance and colours to a light golden.
  2. Whip the Rich cream to stiff peaks and keep in the fridge
  3. Melt milk chocolate either in a microwave or double boiler.
  4. Warm Amul cream, add the coffee powder and mix well.
  5. Add this mix to the melted chocolate and mix well.
  6. Let it set at room temperature.
  7. When cool, fold in the whipped cream well.
  8. Now u have a choice of mixing the almonds in this mousse or place at the bottom or as a garnish.
  9. Chill in the fridge for a few hrs before u serve.

note – if u have a preference for bitterness then make it with pure Morde dark chocolate – 400gms chocolate to 160 gms cream, Other process remains the same.

Lemon Garlic Cream Chicken

Sometimes you need a change in flavour. Indian chicken curries tend to favour spicy or red gravies. One day I wanted to try something different but not international. A dish that is multi faceted and can be eaten as a started by itself or with rice or roti. I turned to my friend Alifya who is an amazing chef. She runs a business called Taheri Delights and was generous enough to share her recipe for this chicken with me. I did modify it a bit but the essence of the dish is hers.


1kg chicken
1medium onion finely chopped
1cup chic stock
1/2 cup cream
2 tbps lemon juice
1 tbsp chilli flakes
2 tbsp minced garlic
2tbsp ginger garlic paste
1-2 tbsp maida
Salt & 3 dried kashmiri chillies
Handful of chopped coriander


  1. Pressure cook the chicken with water, ginger garlic paste, salt and dried red chillies, keep for 1 whistle and slow for 2-3 mins. When cool, discard the chillies.
  1. In a pan pour some oil saute onions and minced garlic.
  2. Then add the stock, lemon juice, chilli flakes and bring to a boil and let the gravy reduce it.Add some maida to make it thick.
  3. Add the chicken and mix it well. let it cook completely on slow gas.
  4. Take the pan off the flame and add cream, mix well and put it back on heat.
  5. Adjust seasoning. Mix in the chopped coriander.


Murg Angara

Since getting involved with new ventures, I barely have time to try out new dishes. Sometimes even when I do I don’t have the time to click pictures esp for my blog. Everyone has been on my case – Get the blog active again. Slowly and steadily I am attempting to again

I always land up trying new recipes in bakes but this time it was back to my first love – Cooking. Made this chicken angara inspired by a recipe video I had seen ages afo. It’s fiery in colour and u can choose ur spice levels without affecting the colour. The finale of smoking the dish using the dungar method is what takes it a couple of notches higher


Marinate for 4 hrs
1 chicken
1 tsp ginger garlic paste
Half lemon
1 cup hung curd
1 tsp red chilli powder
1 tbsp coriander powder
1/4 tsp Garam masala
1/4 tsp haldi
1 tbsp red chilli paste
Handful of mint leaves
And whole spices tempered in ghee

Other ingredients
1″ ginger julienned
1 tbsp ginger garlic paste
3/4 cup chopped onion
1/2 cup tomato
1/3cup red chilli paste
1/4 tsp haldi
1 Heaped tbsp dhania powder
1 tsp Maida
2 tbsp cashew soaked in 2 tbsp curd
1/4 cup makhana soaked in water
One pc coal and ghee
Chopped coriander


  1. Marinate the chicken for minimum 4 hrs.
  2. Soak the cashew in curd and makhana in water for 2-3 hrs. Make a paste together discarding the makhana water.
  3. Heat oil in a pan, Add ginger match sticks, 1 tbsp ginger garlic paste.
  4. When it sizzles, add 3/4 cup onion and fry it
  5. When it’s fried well, add tomatoes, red chilli paste, haldi and dhania powder
  6. when it leaves oil and the tomatoes are fried well, add the chicken with all the marinade and salt.
  7. Let the chicken cook covered.
  8. Once the chicken is done, remove excess liquid and thicken it in a separate pan with little Maida
  9. When the liquid is thick, add it to the chicken and mix the cashew & makhana paste. Mix it well. Shut the gas
  10. Heat a piece of coal on the gas till red hot. Then place it in a steel bowl and place the bowl in the chicken gravy. Pour ghee over the coal and cover the lid of the vessel. The smoke will add an amazing flavour to your gravy
  11. Garnish with coriander