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.

Thursday, June 30, 2011

Homemade Maida Biscuits Recipe (Basic recipe of Indian Cookie)

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Basic recipe of biscuit which can be made easily with the ingredients available in the home kitchen. Adding different essences and nuts like almonds, cahew, etc will make it richer.Can be stored in a air tight container for few days. Try this recipe, store it for the kids and Enjoy Cooking!!!


Maida                                          100 gm
Fat                                               60 gm
Sugar                                           35 gm


1. Cream the fat and sugar till it becomes fluffy and frothy.
2. Sieve the maida and add to the creamed mixture till it becomes soft dough.
3. Keep the dough in the refridgerator for 10 to 15 minutes.
4. Take it out rolls it into a thin sheet and cut it using a biscuit cutter.
5. Bake it at 160 to 180 degree C in a moderate oven.
6. Take it out, cool it and put in an air tight container.

N.B: Different essences and flavors may be added to the recipe to make biscuits of various flavors. (e.g) Chocolate, Strawberry,Orange, Pineapple and Apple. Cashewnut, Pista and Badam may also be added to the above recipe.

Sweet Bread toast(Bombay Toast similar to French Toast Recipe)

Sweet bread toast recipe also known as Bombay toast is a delicious evening snack prepared with sweet bread slices dipped in a mix of milk, egg and sugar and then toasted in a tawa using ghee. Whole wheat bread can be used to make it more healthy which increases protein and fibre content of the dish. Sweet bread toast is somewhat similar to french toast with a little variation in ingredients and preparation method. This bread toast is a popular street food in India and you can find plenty of variation in each part of India. Try this healthy sweet bread toast recipe and Enjoy Cooking!!!


Sweet bread sliced                             1 loaf
Milk                                                   150 ml
Egg                                                     1 no
Sugar                                                  10 tbsp or required.
Ghee                                                   for frying

1. Beat egg well. Mix Milk, Egg and sugar well to make a loose mixture.
2. Dip the bread into this mix for few seconds . The mixture should be coated on both sides of bread.
3. Fry the dipped bread with ghee in a non stick tawa.
4. Serve hot with sugar or any fruit jam.

Baby Corn Pakoda Recipe(Easy Corn Recipe)



Baby corns                                            10 no
Corn flour                                             
5 tbsp  
Maida                                                    5 tbsp
Chilli Powder                                         1/2 tbsp
Ginger garlic(paste)                             1 tsp  
Coriander leaves, chopped finely            1 tbsp
Oil                                                          for frying  
Salt                                                         to taste  
Water                                                     as required


1. Cut the baby corns lengthways into two, set aside.
2. Mix maida, cornflour, salt, chilli powder, ginger garlic paste, coriander and water to form a soft batter.
3. Heat oil in a Kadai.
4. Dip each baby corn in the batter and fry until crisp and golden in colour.
5.Serve hot with coconut chutney or tomato sauce.

Wednesday, June 29, 2011

Oat meal cookies Recipe ( rich in fibre)


Sugar                                                        2/3 cup
Packed brown sugar                                  2/3 cup 
Butter, softened                                         1/2 cup
Butter shortening                                       1/2 cup
Baking soda                                              1 tsp 
Ground cinnamon                                      1 tsp
 Vanilla                                                      1 tsp
Baking powder                                          1/2 tsp
Salt                                                            1/2 tsp
Eggs                                                           2 no
Quick cooking oats                                     3 cups
All purpose flour                                         1 cup
Raisins                                                       1 cup


1. Preheat oven to 375 degrees.  Mix all ingredients, except oats, flour and raisins, in a large bowl.  Stir in oats, flour, and raisins.

2. Drop dough by rounded tablespoonfuls with a space of 2 inches onto an ungreased cookie sheet.

3. Bake 9 to 11 minutes or until light brown.

4. Immediately remove from cookie sheet to a wire rack for cooling and to avoid over cooking.

Sourashtra Tomato Chutney(thakkali chutney)


Split Bengal Gram or Split Gram            15 gm
Onion(chopped)                                        2 no  medium size
Hybrid Tomato(Chopped)                      5 no             
Red chillies (dry)                                      7 no
Curry Leaves                                           a few
Coriander leaves                                      a small bunch
Salt                                                          to taste
Asafoedita                                               a pinch
Oil                                                           25 ml 
Water                                                      50 ml(Add based on chutney thickness)


1. Fry split Bengal gram, red chillies in little oil till the bengal gram colour changes slightly.
2. Add chopped onion and fry for till the onion raw smell reduces.
3. Add chopped tomato, curry leaves, coriander leaves and fry for till saute.
4.Add salt, asafoedita and grind together after it becomes cool.
5. Tempered with mustard seeds, split black gram and curry leaves.  
6. Pour the grinded chutney in a kadai, add some water and bring to boil.Keep it in slow flame for 2 to 3 minutes minutes.
7.Serve Hot with Idly(Indian rice cake) and Dosa(Indian Pancake).

Tuesday, June 28, 2011

Prawn Korma/Kurma Recipe (Prawnscooked in a thick cashew nut gravy)


Prawns, shelled                                                         1 cup
Curd, beaten                                                             1/2 cup
Til                                                                             1 tsp.
Poppy seeds(khus-khus)                                           1 tsp.
Cashewnuts                                                              A handful
Green chilies, slit lengthwise                                      3 nos.
Ginger garlic paste                                                    1/2 tsp.
Garam Masala                                                           1/2 tsp.
Turmeric powder                                                     1/4 tsp.
Coriander, chopped                                                 As required
Oil                                                                          1 1/2 tbsps.
Salt                                                                         To taste


1.Grind the cashewnuts, til, poppy seeds and coriander to a fine paste.
2.Marinade the prawns with curd, ginger-garlic paste, green chilies, turmeric powder and salt.
3.Heat oil in a kadai and fry the ground paste till the oil separates.
4.Add the marinated prawns, add water if needed and cook till a thick gravy is formed.
5.Serve hot sprinkled with garam masala.

Monday, June 27, 2011

Famous Madurai and Virudhunagar Parotta(layered soft flat bread made of maida flour)


All purpose flour Or Maida                                                4 cups
Oil For Kneading                                                               2 tbsp 
Salt                                                                                    1 tsp
Sugar                                                                                 1/2 tsp
Water                                                                                 1 cup
Egg                                                                                     1 no
Oil  for Making Parotas and to Fry                                    1/2 cup
Baking Soda                                                                     1 pinch


1. Mix flour,sugar,salt, baking soda, egg and 3 tbsp oil. Slowly add water to this and Knead for 10 min. The dough will be sticky at first but by constant kneading it will be a soft ball.
2. Once the dough is soft,apply 1 tbsp of oil over the dough ball and cover the dough with a wet cloth for 2 to 3 hrs.
3. Uncover the dough, apply little oil in your hand and make lemon sized balls with the dough.
4. Apply oil in the work surface and take one ball, roll it with the rolling pin till the dough is too thin. Apply little oil over the rolled dough as well while you were rolling it.
5. Once it is pressed and rolled to the maximum, take the dough from one corner, and using your other hand hold the other corner and roll the dough in a circular motion and settle the dough in the center.
6. Apply little oil and press this rolled Dough and transfer it to the hot thick bottomTava.
7. Add little or no oil and fry the parottas in medium heat till both the sides turn brown in colour.
8.Once you are done with all parottas, keep all parottas one above other, smash it with both of your hands from the sides to make it softer.
9. Serve parottas hot with Chicken/Mutton/egg gravy/salna.

Vegetarian Mulligatawny Soup Recipe/Coconut Milk Soup (Peppery Soup from south India)


Coconut milk                                                        ½ cup
Lime juice                                                          2 tsp.
Curry leaves                                                         6 - 8 nos.
Ginger                                                                  1 tsp.
Garlic cloves                                                         3 - 4 no.
Cinnamon                                                             ½ stick
Coriander seeds                                                   1 tsp.
Cumin seeds                                                         1 tsp.
Fennel seeds                                                         ½ tsp.
Fenugreek seeds                                                   ½ tsp.
Black peppercorn                                                 1 tsp.
Turmeric powder                                                a pinch
Gram flour                                                            1 tbsp.
Oil                                                                        1 tbsp.
Salt                                                                       As per taste.


1. Grind garlic, ginger, cinnamon, coriander seeds, cumin, fennel, fenugreek seeds and peppercorns into a fine paste.
2. Heat oil, add Gram flour, cook for some time and then add ground masala and a pinch of turmeric. Cook for few more minutes.
3. Add 850 ml. of water and curry leaves. Cook till you get a thick consistency.
4. Add Coconut milk, lime juice and salt.
5. Strain through muslin cloth and serve hot.

Note: The literal meaning of Mulligtawney is Mullig - Pepper and Tami - Water i.e. pepper water.

Sunday, June 26, 2011

Chocolate Chip Cookies Recipe(suitable for teens)


Flour                                                       140 gm
Margarine                                                100 gm
Icing Sugar                                               150 gm
Caramel                                                    10 gm
Chocolate Chips                                       100 gm
Eggs                                                          1 no
Salt and Soda                                            1/4 tsp each
Vanila essence                                            optional


1. Sieve the flour, twice along with the baking soda.
2. Press the margarine with your palm on a table and move your palm in a single circular direction to cream and soften the fat.
3. Divide the icing sugar into 4 parts.Add each part seperately, to the margarine, while continuing to cream it. Start with slow movements and then increase the circular motion as it helps to soften the margarine and also incorporate air.
4. Beat the egg in a seperate bowl with a hand whisk. Add salt and essence to the beaten egg and continue to whip.
5. Add the whipped eggs little by little to the creamed fat and sugar mixture while the creaming circular movement continues.
6. Add the flour, caramel and chocolate chips. Fold the ingredients together to form smooth, non sticky dough.Cover the dough and rest it for 10 minutes.
7.Take a walnut sized dough and drop it in a greased baking tray, an inch apart from one another. Bake in a pre-heated oven at 150 degree celcius for 15 to 18 minutes or unti the cookies turn brown on the sides.
8. Cool the cookies before serving or store in a air tight container.

Saturday, June 25, 2011

Sourashtra Ginger Chutney (Spicy Chutney suitable for Dosa and Idly)


Split Bengal Gram                                    15 gm
Ginger (Chopped)                                    25 gms
Red chillies (dry)                                      10 no
Tamarind(shelled)                                     lemon size
Curry Leaves                                           a few
Coriander leaves                                      a small bunch
Salt                                                          to taste
Asafoedita                                               a pinch
Oil                                                           25 ml 
Water                                                      50 ml


1. Fry split Bengal gram, red chillies in little oil till the bengal gram colour changes slightly.
2. Add chopped ginger and fry for 2 r 3 minutes.
3. Add tamarind, curry leaves and fry for another 1 minute.
4.Add salt, asafoedita and grind together after it becomes cool.
5. Tempered with mustard seeds, split black gram, coriander leaves and curry leaves.  
6. Pour the grinded chutney in a kadai, add some water and bring to boil.Keep it in slow flame for 5 minutes.
7.Serve Hot with Idly(Indian rice cake) and Dosa(Indian Pancake).

South Indian Curry Powder


Coriander seeds                                             1¼ cups
Bengal gram dal                                              ¾ cup
Black gram dal                                                ½ cup
Red chilies                                                       ¾ cup
Asafoetida powder                                           2 tsps.
Tamarind                                                          Marble-sized
Oil                                                                   3 tsps.
Salt                                                                  To taste


1.Roast dry the coriander seeds, bengal gram dal and black gram dal.
2. Fry the red chilies in 3 tsps. of oil.
3. Mix all the ingredients together and powder almost fine.
4. This powder is used for poriyals like Colocasis Roast etc.
5. Store the powder in an airtight container and use when required.

Whole Garam Masala


Black Cardamom                                             1 no.
Green Cardamoms                                           3 nos.
Cinnamon                                                         2 pieces  (1" each)
Cloves                                                             10 nos.
Mace                                                                ½ flower
Peppercorn                                                       1tbsp.


1. Whole Garam Masala is a mixture of six spices.

Friday, June 24, 2011

Sourashtra Curry Powder(Traditional Sourashtra ounty bhurkho)


Coriander Seeds                                                  1 kg  
Dry red chillies                                                     250 gm
Fenugreek seeds                                                  100 gm
Whole Turmeric                                                   100 gm
Parboiled Rice                                                     250 gm
Black Gram (Urad Dal)                                        250 gm

1. Roast each of the above except fenugreek seeds till they turn aromatic.
2. Powder to a fine powder using a coffee seed grinder and use as required.
3. This will keep well for months in a airtight container.
4. You can make a larger quantity of this by using the above ingredients in the same ratio.

Punjabi Egg Paratha


Wheat flour                                                          2 cups
Pepper                                                                 ½ tsp.
Coriander leaves, chopped                                   1 tsp.
Eggs, boiled and mashed                                      4 nos.
Water to Knead                                                   As required
Ghee or oil                                                           2 tbsps.
Ghee or oil for shallow frying                                As required
Salt                                                                      2 tsps.


1.Sieve wheat flour and 1 tsp. salt together and gradually add water and make a stiff dough.
2.Cover dough with a cloth and keep aside for 20 minutes.
3.Boil the eggs and mash well, add 1tsp. salt, pepper, coriander and 1 tsp. ghee or oil. Mix well and keep aside.
4.Knead the dough until smooth and make  equal balls.
5.Roll out each ball into a circle, and place 1 tbsp. egg filling in the center of each circle.
6.Fold the edges and make them into balls again.
7.Now roll out the stuffed balls on a floured board to a circle.
8.Rub a little oil or ghee on one side, heat a tava and fry the paratha with little ghee or oil.
9.Cook till both sides turn golden brown, turning once or twice.

Paneer Jalfrezi


Dry red chilies                                                           2 nos.
Onions                                                                      2 nos.
Ginger                                                                       2" piece.
Green chilies                                                             1-2 nos.
Tomatoes                                                                  2 nos.
Capsicum                                                                  2 nos.
Cottage cheese (paneer)                                           400 gms.
Coriander leaves                                                       ¼ cup
Cumin seeds                                                             1 tsp.
Red chili powder                                                       1½ tsps.
Turmeric powder                                                       1 tsp.
Garam Masala Powder                                               1 tsp.
Vinegar                                                                      1½ tbsps.
Oil                                                                              3 tbsps.
Salt                                                                            As required


1.Break the red chilies into two pieces, peel and chop the onions into thick slices and separate the onion rings.
2.Peel and chop ginger into pieces, wash & chop the green chilies.
3.Cut the tomato and capsicum into half, remove the seeds and cut them into long slices.
4.Finely chop the coriander leaves and cut the paneer into small rectangular pieces.
5.Heat oil in a kadai, add cumin seeds and when they change colour, add the halved red chilies.
6.Add ginger pieces, sliced onions and sauté for a minute.
7.Add red chili powder, turmeric powder & stir well.
8.Mix capsicum pieces and cook for a few minutes, then add the paneer pieces and toss.
9.Finally add salt, vinegar, tomato pieces, garam masala powder & cook for 2-3 minutes.
10.Garnish with coriander leaves and serve hot.

Thursday, June 23, 2011

Homemade Garlic Bread Recipe(Perfect side dish and appetizer)


French Bread                                                               1 loaf
Garlic, minced                                                              4-5 flakes
Butter                                                                          200 grams
Cheese, grated                                                             2 tbsp
Dried mixed herbs                                                        1 tsp
Sesame seeds (til)                                                         1/2 tsp
Black peppercorns, coarsely ground                             1/2 tsp
Salt                                                                               to taste
Aluminium foil                                                                to wrap and bake


1.Preheat oven to 175°C. 
2. Cut the loaf into 2 -3 cm slices, not slicing the loaf completely.
3. Add minced garlic to the butter. 
4. Add seasoning to taste.
5. Add the garlic butter in the gaps, spread remaining butter over the loaf.. 
6. Sprinkle with grated cheese and some sesame seeds on the loaf.
7. Wrap in a foil and seal the ends.Place in the centre of the oven and bake for 7-10 minutes.
8. Remove from the oven carefully and serve unwrapped.

Kerala Appam


Rice                                                                 1 cup
Parboiled rice                                                   1 cup
Coconut water                                                  1/4 cup
Salt                                                                   to taste
Coconut, scraped                                              3/4 cup
Baking powder                                                 1/4 teaspoon
Oil, grated                                                         to coat


1. Clean, wash and soak both the rice together in four cups of water for two to three hours. 
2. Drain and grind to a smooth paste adding coconut water, as required. 
3. Add salt, stir well and keep ground rice for at least 36 hours to ferment. 
4. Soak the scraped coconut in one and a half cups of warm water, grind and extract thick milk. 
5. Add coconut milk to the fermented batter and dilute it to a thick creamy consistency. Mix  baking powder and adjust salt.
6. Heat an appam tawa (small cast-iron kadai), brush with a little oil. Add one ladle of batter, tilt the kadai all round to spread the batter.
7. Cover with a heavy lid and cook on medium heat for two to thee minutes. 
8. Check to see if the sides start leaving the tava.Remove from tava
9. Serve hot with your choice of gravy and chutneys.

Potato Fritters(Easy Potato Recipe)


Potatos                                            250 gm
Maida                                                  30 gm
Rice flour                                             30 gm
Oil                                                      250 ml

Grind together:

Fennel                                                 3 gm
Garlic                                                  6 flakes
Ginger                                                 5 gm
Red chillies                                          8 no
Roasted gram                                      25 gm
Salt                                                     as required


1. Select even size potatoes and presure cook with skin.Peel and slice potatoes into thin rounds.
2. Mix maida and rice flour to ground masala paste.
3. Apply this to potato slices and allow to marinate for 1/2 an hour.
4. Deep fry on a hot tawa  till crisp and brown colour in slow  flame.


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