Main course - Chicken

Hot and spicy Indian chicken dishes.

Main course - Vegetarian

Authentic regional vegetarian dishes .

Main course - Rice

Spicy Hyderabadi and chettinadu briyani, Bisibelabath, Madras Pongal etc with real flavors.

Fresh Juices and Squahes

Make fresh juices and squashes with available local fruits.


Make tasty smoothies and ice creams at home as branded ice creams available in the market.

Tuesday, May 31, 2011

Chaat Masala


Coriander seeds                                              4 tbsps.
Cumin seeds                                                   2 tsps.
Ajwain                                                            1 tsp.
Whole dry red Chilies                                     2-3 nos.
Salt crystals                                                    3 tbsps.
Citric acid                                                       ½ tsp.
Dry Mango powder                                       1 tsp.
Salt                                                                1 tbsp.
Garam masala                                                2 tsps.
White/black pepper powder                           1 tsp.


1. Roast the coriander, cummin, ajwain seeds seperately and powder them with chilies, black salt and citric acid.
2. Mix in the remaining ingredients.
3. Store in a air-tight container.

Microwave Chicken Korma


Chicken                                                 500 gms.
Onions(sliced)                                        2 nos.
Oil                                                         2 tbsps.
Salt                                                        to taste


Poppy seeds(roasted)                                    2 tsps.
Cashewnuts                                                   10 nos.
Coconut(grated)                                            2 tbsps.
Coriander leaves(chopped)                            2 tsps.


Yoghurt(curd)                                                 1 cup
Ginger-garlic paste                                          1 tbsp.
Chili powder                                                   1 tsp.
Coriander powder                                           1 tsp.
Garam Masala                                                  1 tsp.
Pepper powder                                                ½ tsp.


1.Mix all the ingredients for marination.
2.Wash and marinate the chicken in the marinade for atleast 2 hours.
3.Grind coconut, coriander, poppy seed and cashewnuts to a fine paste and keep aside.
4.Take oil in a casserole, add sliced onions and micro cook for 5 minutes.
5.Add the marinated chicken, mix and micro cook covered for 12 minutes.
6.Add the ground paste and salt and mix well. Micro cook covered for 5 minutes.
7.Serve hot garnished with coriander leaves.

Shanghai Fried Rice


Cooked white rice                                       1 cup
Ginger, finely chopped                                 1 tsp.
Garlic, finely chopped                                  1 tsp.
Spring onion, finely chopped                         ¼ cup
Cabbage, finely chopped                              ¼ cup
Carrot, finely chopped                                  ¼ cup
Capsicum, finely chopped                             ¼ cup
Mushroom, finely chopped                           ¼ cup
Ajinomoto                                                  As required
Chili powder                                              1 tsp.
Sugar                                                         1 tsp.
Soy sauce                                                   2 tbsps.
Chili sauce                                                  ½ tsp.
Boiled noodles                                           1 ½ cups
Spring onion tops finely chopped                 ¼ cup
Oil                                                              5 tbsps.
Salt                                                            As required


1. Cook the rice and let it cool. Set aside for atleast two hours.
2. Lightly fry the garlic, ginger and green chilies in a wok.
3. Add the vegetables, chili powder, ajinomoto, salt and sugar and continue to stir fry.
4. Add the noodles, rice, spring onion tops, soy sauce and chili sauce and let it cook for 4 minutes.
5. Remove from heat and serve hot.

Spicy Vegetable Biryani Recipe/Hyderabadi Style Dum Biryani


Basmati rice                                                350 gms.
Potatoes                                                     200 gms.
Carrots                                                       200 gms.
Cashewnuts                                                50 gms.
Almonds                                                     50 gms.
Raisins                                                        25 gms.
Glazed Cherries                                          25 gms.
Onions                                                       100 gms.
Green chilies                                               4 nos.
Ginger                                                        30 gms.
Garlic                                                         20 gms.
Turmeric powder                                        ½ tsp.
Red chili powder                                        1 tsp.
Curd                                                          1 cup.
Saffron                                                       1 tsp.
Milk                                                           2 tbsp.
Mint ( Pudina leaves )                                 1/3 cup
Coriander leaves                                         1/3 cup
Rose water                                                 As required
Ghee                                                          120 gms.
Salt                                                            To taste
Whole Garam Masala                                 2 tbsp
Green cardamoms                                      6 nos.
Black cardamoms                                      2 nos.
Cloves                                                       6 nos.
Cinnamon                                                  2" piece
Bay leaves                                                 2 nos.
Mace                                                        A pinch


1. Pick, wash and soak the rice for 30 minutes. Drain and pass fresh water and add half the whole garam masala and salt.
2.Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
3.Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions and green chilies.
4.Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and chop the coriander and mint leaves.
5.Soak the almonds in water, peel and keep aside.
6.Beat the curd in a bowl and divide into two equal portions.
7.Dissolve saffron in warm milk and add it to one portion of the curd mixture.
8.Heat ghee in a handi, add the remaining garam masala and saute over medium heat until it begins to crackle.
9.Add onions, saute until golden brown, add green chilies, ginger,garlic and saute for a minute.
10.Then add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute.
11.Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
12.Once the vegetables are done add the dry fruits and nuts.
13.In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
14.Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
15. Place a moist cloth on top, cover the lid and seal with atta-dough.
16.Put the sealed handi on dum in a pre-heated oven for 15-20 minutes.

17. Serve hot with veg curry and raita.

Moong Dal/Lilva Kachori


For the covering

Refined flour                                                    100 gms.
Soda bicarb                                                     ¼ tsp.
Water to knead                                                As required
Rava                                                                50 gms.
Ghee                                                                2 tbsps.
Oil for frying                                                    As required
Bread, slices                                                    6 nos.
Salt                                                                 1 tsp.

For the filling

Moong dal                                                     225 gms.
Ginger                                                           1 " piece.
Coriander leaves                                           1 cup
Green chilies                                                  5 nos.
Asafoetida                                                     ½ tsp.
Coriander-cumin powder                               ½ tsp.
Raisins                                                           50 gms.
Coconut                                                         ¼
Chili powder                                                  1½ tsp.
Turmeric powder                                            ¾ tsp.
Lime                                                               2 nos.
Sugar                                                             1 tsp.
Ghee                                                              3 tbsps.
Salt                                                                To taste.


1.Wash, soak the dal overnight and next morning grind it coarsely.
2.Grate the ginger, chop green chilies and grate the coconut.
3.Heat ghee, add the coarsely ground dal and sauté over medium heat.
4.Add the grated coconut, coriander leaves, green chilies, turmeric powder, chili
powder and salt to taste.
5.Stir, add the lime juice and sugar, and cook for a few more minutes .
6.Once the mixture becomes nice and dry, add the raisins and seasonings.
7.For the dough add salt to the sieved flour and rub ghee into it.
8.Add the rava and enough water and knead into a stiff dough.
9.Rest the dough for 45 minutes, then knead well again and divide into equal portions.
10.Roll out each ball to a 4 inch diameter and put some filling in the center.
11.Bring all the edges together, seal using a little water and roll into a round ball.
12.Heat oil in a kadhai and deep fry the kachories on a medium flame till golden

Monday, May 30, 2011

Vegetarian Tomato Cabbage Soup Recipe For Weight Loss


Tomatoes(chopped)                                     200 gms.
Onion(chopped)                                          1 small
Garlic                                                          1 flake
Cloves                                                         2 nos.
Cabbage(finely chopped)                             100 gms.
Cornflour(optional)                                       2 tsps.
Water                                                           2 cups
Salt and pepper                                            to taste


1.Pressure cook tomatoes, onion, garlic and cloves with 2 cups of water for 5-7 minutes.
2.When cool, pass through a soup strainer and transfer to a pan.
3.Add chopped cabbage and bring to boil.
4.Dissolve cornflour in little water and add to the soup.(If clear soup is required, then cornflour is not needed)
5.Simmer and cook till 7-10 minutes or till cabbage is almost cooked.(Little crispiness in cabbage tastes better)

Egg Paneer Curry/Gravy Recipe


Paneer                                                     200 gms.
Eggs, hard boiled                                     4 nos.
Garlic, minced                                          4 flakes
Onion                                                       1 no.
Tomatoes, blanched & diced                     1 nos.
Turmeric powder                                      ¾ tsp.
Garam Masala                                          ¾ tsp.
Pepper powder                                        As required
Chili powder                                            As required
Ghee                                                       2 tbsp.
Salt                                                         As required


1. Cut the paneer into small pieces and fry in little ghee to a pale gold colour. Drain and set aside.
2.Heat 2 tbsps. ghee and fry ground onion and garlic to a golden brown colour.
3.Put in all the spices with the exception of garam masala and fry slightly then put in tomatoes and cook till ghee separates.
4.Put in 1 cup water and cook till dry, then mash to a smooth paste with the help of a wooden spoon.
5.Put in 1 cup more of water, bring to a boil, reduce heat and put in paneer and eggs.
6.Simmer gently for 8-10 minutes.
7.Serve hot garnished with garam masala and coriander leaves.

Chutney Fish Rolls/Fish Fillet Recipe


Pomfrets                                                             2 nos.
Breadcrumbs                                                      As required
Eggs                                                                   3 nos.
Oil for frying                                                       As required
Salt                                                                    As required

For the Chutney

Green chilies                                                     6 nos.
Coconut                                                           1 no.
Sugar                                                               1 tsp.
Coriander                                                        1 bunch
Lemon juice                                                     1 no.
Garlic                                                               6 slices.
Salt                                                                  ½ tsp.


1.Grind all the above masala for the chutney, add lemon juice and keep aside.
2.Cut fillets of the pomfret, apply salt and keep for ½ hour.
3.Then wash the fillets and cut each fillet crosswise into two.
4.You will get 16 pieces, then lay each fillet flat on the board and with a sharpknife slice into half but don't disjoint.
5.Flatten each fillet and apply chutney and roll up and seal with a toothpick.
6.Put them in the fridge and just before serving roll in eggs and coat with bread crumbs.
7.Deep fry in hot oil, until crisp and golden.



Yam                                                   150 gms.
Ash gourd                                          150 gms.
Raw bananas                                      2 nos.
Drumsticks                                         2 nos.
Potato                                                1 no.
Shelled peas                                       1/2 cup
Sour curds                                          1 cup
Turmeric powder                                1/2 tsp.
Curry leaves                                       Few
Coconut oil                                        1/4 cup
Salt                                                    To taste
Coconut                                            1/2.
Green chillies                                      6-7nos.
Cummin seeds                                   1 tsp.


1. Grind together the coconut, green chillies and cummin seeds to make a fine paste, adding very little water.Mix the curd to the ground paste and keep aside.
2. Peel and chop all the vegetables into 3-inch lengths.
3. Cook the vegetables separately with very little water in a heavy-bottomed vessel.
4. Mix all the cooked vegetables together with salt and turmeric powder.
5. Add the paste and heat through, taking care to prevent curdling.
6. Add 1/4 cup coconut oil and curry leaves and mix well. Do not heat.
7. Serve hot with rice.

Nawabi Biryani/Mutton Biryani Recipe


Basmati rice                                                                  325 gms.
Mutton, cut in pieces                                                     ½ kg.
Onions, sliced                                                               3 nos.
Ginger-garlic paste                                                        ½ tbsp.
  Garam Masala                                                               1 tsp.
Red chilies                                                                     3 nos.
Cinnamon                                                                     1" piece
Curd, beaten                                                                ½ cup
Green cardamom                                                         3 nos.
Pepper                                                                        5 nos.
Cloves                                                                        5 nos.
Shahjeera                                                                   ½ tsp.
Turmeric powder                                                        ½ tsp.
Saffron, in 1/4 cup milk                                              1 pinch
Coriander/Pudina, chopped                                        As required
Jardalu (apricots)                                                       5 nos.
Dry fruits                                                                   As required
Ghee                                                                         As required


1.Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.
2.Now grind the fried onions and red chilies to a fine paste.
3.Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.
4.In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.
5.Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.
6.Add salt, warm water so that comes 1½ inch above the rice and cook till the rice is done.
7.Remove, spread out to cool and remove the whole spices.
8.Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.
9.Cover with a layer of rice, followed by a melted ghee and then the saffron milk.
10.Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
11.Mix and serve hot garnished with chopped coriander & pudina.

Homemade Vanila Ice Cream Recipe(Eggless)


Full Cream Milk                                             4 cups
Cornflour                                                       1 tbsp.
Gelatin                                                           1 tsp.
Water                                                             ¼ cup
Sugar                                                             ½ cup
Vanilla Essence                                              1½ tsp.
Cream - chilled                                              200 gms.
Powdered Sugar                                            4 tbsps.


1. Mix cornflour in a little milk and keep aside.
2. Soak gelatine in ¼ cup water in a small heavy bottomed pan. Heat on a slow flame and stir continuously till it dissolves.
3. Boil milk for 20 minutes on a medium fire and add sugar.
4. Add cornflour paste, stirring continuously.
5. Boil for 2 minutes till it becomes a thin custard.
6. Remove from fire and let it cool. Add to it gelatine solution .
7. Freeze for 5-6 hours.
8. Cut the frozen custard into small cubes and beat well till smooth and fluffy. Do not let it melt while beating. Keep it in the freezer.
9. Beat cream with powdered sugar till slightly thick.
10. Mix the cream with powdered sugar till slightly thick.
11. Pour into an ice cream box. Keep the ice cream container in the freezer with the bottom of the container touching the freezer directly.
12. Unmould after 5-6 hours.

Sunday, May 29, 2011

Bengali Salad


Cucumber, finely chopped                                         1 no.
Carrot, grated                                                            2 nos.
Beetroot, grated (optional)                                         2 nos.
Radish, finely chopped (optional)                               1 no.
Medium-small tomatoes                                             4 nos.
Onion, finely chopped                                                2 nos.
Green chilies, finely chopped                                      4 nos.
Coriander leaves, chopped                                        1 cup
Black pepper                                                             ½ tsp.
Lemon juice                                                              To taste.
Peanuts, crushed (optional)                                       2 tsps.
Mustard Oil                                                             As required
Salt                                                                         1 tsp.


1.Take a large bowl and place all the vegetables in it.
2.Add the black pepper, salt and toss the salad well so that everything gets mixed thoroughly.
3.Lastly, add the lemon juice, mustard oil, crushed peanuts and mix well.
4.Serve chilled.

Homemade Mexican Rice Recipe


Rice                                                              1 ½ cups
Onion, diced                                                  ½ cup
Garlic, chopped                                             1 tbsp.
Tomato puree                                                 1 ½ cups
Parsley, chopped                                            1 tbsp.
Fresh mushrooms, sliced                                 1 cup
Cumin powder                                                1 tsp.
Coriander powder                                           1 tsp.
Dried red chilies                                               3 nos.
Oil                                                                   3 tbsps.
Salt                                                                  To taste


1.Heat oil in a thick-bottomed pan and sauté rice over medium heat until opaque yellow and keep stirring to prevent burning.
2.Add onion and garlic and sauté until transparent.
3.Add two cups of water, then stir in tomato puree, parsley, sliced fresh mushrooms, salt, cumin and coriander.
4.Reduce heat to simmering, cover pan and simmer for 20 minutes or until all water is absorbed.
5.Roughly chop dried chilies and stir them in.
6.Serve hot.

Easy Lemon Chicken Recipe with Mushrooms


Chicken, quarters                                                   1kg.
Button onions                                                         16 nos.
Chicken stock                                                         250 ml.
Dry white wine                                                        250 ml.
Button mushrooms, quartered                                  12 nos.
Egg yolks, beaten                                                    2 nos.
Lemon juice                                                            1/2 no.
Fresh parsley, chopped                                           As required
Black pepper, ground                                            As required
Butter                                                                    55 gms.
Salt                                                                       As required


1.Heat butter in a large pan, add chicken pieces, onions and cook for 10 minutes, until chicken is browned.
2.Remove onions with a slotted spoon and set aside.
3.Add the stock, wine, salt and pepper, bring to a boil, cover and simmer for 20 minutes.
4.Return the onions to the pan and cook for 20 minutes.
5.Add the mushrooms and cook for another 10 minutes.
6.With a slotted spoon transfer the chicken and vegetables to a warm plate.
7.Boil the chicken liquid until reduced to 1/3 quantity.
8.Remove a cup full of liquid, cool and then stir into the egg yolk.
9.Then stir this egg mixture into the pan with the liquid and stir gently till it thickens.
10.Stir in the lemon juice and put in the chicken and vegetables and mix well with the sauce.
11.Garnish with parsley and serve.

Homemade Chicken Wings Recipe


Chicken wings                                        1 kg.
Flour                                                      1 cup
Egg, beaten with 1 tsp water                   1 no.
Oil                                                          1 cup

Salt                                                        to taste
For the Sauce

Soya sauce                                              3 tbsps.
Sugar                                                      1 cup
Garlic powder                                         1 tsp.
Water                                                      ½ cup


1.Clean, cut the chicken wings and apply salt to them.
2.After sometime, dip the wings in the beaten eggs and then roll in the flour.
3.Fry the coated chicken wings and place them in a baking tray.
4.Mix all the ingredients mentioned below the sauce, bring to a boil and pour over the fried chicken wings.
5.Bake this in a pre-heated oven for an hour.
6.Remove once the sauce thickens and serve hot.

Thai corn Delight


American corn kernels                                 350 gms.
Green curry paste (available in stores)    1 tbsp.
Flour(maida)                                              2 tbsps.
Rice flour                                                   3 tbsps.
Spring onions(chopped)                             3 nos.
Egg(beaten)                                               1 no.
Fish sauce                                                  2 tsps.
Oil                                                            for frying
Salt                                                           to taste


1.Place the corn in a blender, add rice flour, flour, spring onions, egg and fish sauce and blend till corn is slightly broken.
2.Season with salt and mix well. Make about 16 balls.
3.Heat oil and deep fry the balls till golden.
4.Serve hot with Dipping sauce.


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