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.

Sunday, July 31, 2011

Chicken Kothu Parotta (Scrambled chicken parotta)


Madurai Parotta                                             9 no
Chicken pieces from Chicken gravy                6 no
Onion (finely chopped)                                   2 no
Chilli powder                                                 1 tsp
 Salt                                                               to taste
Curry leaves                                                  1 spring
Oil                                                                 2 tbsp


1. Heat oil in a Iron dosa tawa. Fry chopped onions till it becomes light brown.
2. Shred the parotta and chicken pieces. Add parotta, chicken, curry leaves, chilli powder, salt and fry for 2 to 3 minutes.
3. Add four laddle full of chicken gravy to the kadai and fry till it becomes little crispy.
4. Use dosa laddle or a stainless steel tumbler to chop the mixture into small pieces.
5. Serve hot with raita and chicken salna.

Saturday, July 30, 2011

Milk Bread Pudding Recipe(An Old fashioned dessert in England)


Bread slices, trimmed and cubed            4 nos.
Sugar                                                    1 cup
Chopped nuts of your choice                  ½ cup
Milk                                                       2 cups
Cream                                                    2 cups
Eggs                                                       4 nos.
Essence                                                 As required


1.Mix the bread with boiling milk and keep aside.
2.Separate the egg yolks & beat with sugar till light and frothy.
3.Mix the remaining ingredients thoroughly except the egg whites.
4.Put in a non stick baking tin or a lightly greased tin.
5.Beat the egg whites till stiff and mix. Bake in a oven for half an hour in a medium heat till the pudding turns firm and pudding top into light golden in colour.

Thursday, July 28, 2011

Homemade Potato Fries Recipe (Shallow Fried Potatoes)


Potato                                 500 gm
Chilli powder                       2 tsp
Garam Masala                     1 tsp
Salt                                      to taste
Oil                                       25 ml


1. Peel off potatos and cut into small pieces.
2. Heat oil in a non stick kadai. Fry the potato pieces.
3. Add salt, garam masala and chilli powder when it starts to change in colour.
4. Fry in a slow flame till it becomes little crispy.
5. Serve hot with sambar rice, any variety rice or as a snack with ketchup.

Monday, July 25, 2011

Sengottai Border famous Chicken fry(Chicken spray)

Spicy chicken fry available in highway motels near Sengottai in Tamil nadu. This tasty chicken fry is known to everyone who visits Courtallam a popular tourist place with full of waterfalls in Tamil nadu. Best side dish with rice and parotta. This is popular as Border chicken among the tourists of courtallam.  Try this famous chicken recipe and Enjoy Cooking!!!


Chicken pieces from Chicken gravy                     6 no (medium size)
Onion (finely chopped)                                        1 no
Pepper powder                                                    2 tsp
Salt                                                                      to taste
Curry leaves                                                        15 no
Oil                                                                       2 tbsp


1. Heat oil in a kadai. Fry chopped onions till it becomes light brown.
2. Shred the chicken pieces. Add chicken, curry leaves, pepper, salt and fry for 2 minutes.
3. Add two laddle full of chicken gravy to the kadai and fry till the chicken becomes little crispy.
4. Serve hot with rice, parotta or as a starter.

Sunday, July 24, 2011

Lemon Rice Recipe prepared in Sourashtra style

Raw Rice                                      300 gms.
Dry red chili whole                         4 nos.
Mustard seeds                               1 tsp.
Bengal gram (Chana dal)                1 tsp.
Turmeric powder                            ½ tsp.
Lemon juice of                                3 no medium size.
Asafoetida                                      A pinch
Curry leaves                                   10-12 nos.
Oil                                                  4 tsp.
Salt                                                 To taste


1. Pick, wash and soak rice for about 20 minutes. Drain. Boil in plenty of boiling salted water until almost done. Drain and keep aside.
2. Heat oil or Ghee in a Kadai . Add a pinch of asafoetida. Add dry red chili and bengal gram, cook until dal changes color to light brown.
3. Add mustard seeds. Let mustard seeds crackle, then add curry leaves. Stir fry for half a minute. 
4. Add it to cooked rice.
5. Mix salt, lime juice and turmeric powder in a bowl and add it to the cooked rice. Mix thoroughly.
6. Serve with coconut chutney and sambar.

Saturday, July 23, 2011

Indian Spice/Masala Tea Recipe famous in Kodaikanal and other hill stations(Masala Chai)

Delicious tea prepared with milk, tea leaves and a combination of spices which has medicinal properties. Masala tea is famous in most of the hill stations in south India. I used to have this tea whenever I visit Kodiakanal available in the tea shops opposite to kodaikanal boat club. Regular visitors to Kodaikanal knows well about this Masala chai. Try this spicy tea and Enjoy Cooking!!!

Water                                                             1½ cups
Dried tea leaves                                              2 tsp.
Whole milk                                                     1 cup
Masala chai powder                                        ½ tsp.
Sugar                                                              2 tsp.

For the masala

Cinnamon                                                       2 sticks
Ginger powder                                               1 tsp.
Cloves                                                            3-4 nos.
Cardamoms                                                    4-5 nos.
Fennel                                                             ½ tsp.
Peppercorn                                                     1 no.
Powder all the above ingredients & mix.Store in an airtight container.


1. Heat the milk for a minute.
2. Boil the water and the sugar.
3. Add the tea leaves and the masala powder.
4. When the concoction starts boiling, remove it from the fire.
5. Pour out the milk into a cup.
6. Place a strainer on the cup and pour about 1/3 cup of the tea concoction into the strainer.
7. Remove strainer and stir the tea well.

Friday, July 22, 2011

Sourashtra Rasam Powder (Pilchar Bhurko)


Pepper                 500 gm
Red chillies           200 gm
Asafoetida            100 gm
Dry curry leaves      50 gm
Cumin                     50 gm


1.Roast and dry all the ingredients separately.
2. Mix all the ingredients, powder coarsely in a liquidiser (mixie).
3. Store in an airtight container and use when required while preparing Rasam.

Recipe by Chitra (Cooking enthusiasist)

Thursday, July 21, 2011

Sourashtra Bun Halwa/Sweet Bread Halwa/Rotti halwa

Sourashtra bun halwa is a traditional sourashtrian sweet made of sweet rusks or sweet bread. Bun Halwa is prepared as a sweet during marriages and any other family functions. I have tasted the same dish in gurudwaras too. Try this delicious sweet recipe and Enjoy Cooking!!!


Sweet Rusk                       10 pieces
Sugar                                 2 cups
Water                                 3 cups
Cashew nuts                       a  few
Ghee                                  1 cup
1. Grind sweet rusk into fine powder.
2. Mix water and sugar and heat in medium fire for 10 mins.
3. Add sweet rusk powder little by little to the sugar syrup and keep stirring.
4. Add ghee and keep stirring.
5. Remove from fire when it comes to Halwa consistency.
6. Garnish with cashew nuts fried in ghee. 

Wednesday, July 20, 2011

Indian Lamb Kofta Recipe (Spicy Lamb meat balls in a Curry)


For the Gravy :
Onions, finely chopped                                      3 nos.
Tomatoes                                                          3 nos.
Chili powder                                                     2 tsp.
Coriander powder                                             2 1/2 tsp.
Turmeric powder                                              1/4 tsp.
Ginger-garlic paste                                            1 tsp.
Cloves                                                              3 nos.
Cardamoms (black)                                          2 nos.
Bay leaves                                                        2 nos.
Cummin seeds                                                  1 tsp.
Green chilies, finely chopped                             4-5 nos.
Coriander leaves, finely chopped                      1 tbsp.
Water                                                               To make the gravy
Oil                                                                    5-6 tbsp.
Salt                                                                   To Taste

For the Koftas :
Minced  mutton                                                 1/2 kg.
Egg                                                                    1 no.
Coriander leaves, finely chopped                         3 tbsp.
Cumin seeds                                                     1/2 tsp.
Red Chili powder                                                1/2 tsp.
Coriander powder                                              1/2 tsp.
Salt                                                                     To taste


For the Koftas :
1.Wash the minced mutton and drain out the water 

2.Chop the coriander leaves and green chilies.
3.Mix all the ingredients together, make medium sized koftas and keep aside.

For the gravy :
1.Heat oil in a Kadai. Add finely chopped onions and green chilies, cumin seeds, bay leaves and ginger-garlic paste
and fry them till golden.
2.Grind the tomatoes, cardamoms, cloves and the powdered masalas together, add this mixture and salt and continue frying on a low flame.
3.Add koftas into the gravy and wait till the koftas leave water and then only if required add more water and let the koftas cook on a low flame.
4.Remove from heat once kofta balls gets cooked and serve hot garnished with chopped coriander leaves.

Sheera/Sooji Halwa/Semolina Halwa/Rava Kesari Recipe

Whole milk                                             1 cup
Condensed milk                                      ½ cup
Ghee                                                      4 tbsps.
Semolina (rava)                                      6 tbsps.
Cardamom powder                                1 tsp.
Raisins                                                    2 tbsps.
Almonds                                                 1 tbsp.


1. Melt the Ghee in a non-stick kadai.
2. Add Semolina and fry till it turns golden brown. Keep aside.
3. Mix milk and condensed milk in a kadai and heat in a low flame.
4. Add rava to the milk mixture when it starts boiling and then add cardamom powder. Stir well.
5. Cook till the ghee seperates from rava.
6. Add raisins and stir well.
7. Remove from heat and garnish with almonds.
8. Serve hot or chilled.

Tuesday, July 19, 2011

Baby Potato Fry/Fried Potato Recipe

Spicy baby potato fry is prepared with boiled baby potatoes and stir fried with basic Indian spices. Baby potato fry tastes good with chapathi and Rice. This fried potato recipe cooked with normal potatoes is a familiar and popular side dish with south Indian meals. Try this yummy recipe for baby potatoes rich in carbobydrate and Enjoy Cooking!!!


Baby potato                                             500 gms
Onion peeled                                           1 no
Garlic paste                                             2 tsp
Ginger paste                                             1 tsp
Red chilli powder                                     1 1/2 tsp
Turmeric powder                                      ¼ tsp
Fennel seed                                              1 1/4 tsp
Salt                                                           as per taste
Besan powder                                          1 tsp
limejuice                                                   1 tsp
Garam Masala                                          2 tsp (optional)
Oil                                                            3 tbsp


1. Pierce baby potatoes with fork, add salt boil it, peel and keep aside.
2. Dry roast fennel seeds, put them in mixer and powder it. Along with it add onion, garlic(or paste), ginger paste,red chilli powder, turmeric powder, salt(if required because we already added salt for boiling potatoes) and grind to a coarse paste.
3. Mix besan powder lime juiceand garam masala powder along with the paste , marinate the potatoes and keep it for 5 to 10 mins.
4. Heat a pan with oil and fry potatoes till the spices are roasted and cooked.
5. Serve hot with rice/ chappatis.
Recipe by Ramya (Cooking enthusiasist)

Redefined Instant Noodles recipe (Maggi/Top ramen)

Redefined instant noodles recipe is a small variation in preparation of instant noodles like Maggi/Top Ramen. This noodles recipe is spiced up with chilli powder and garam masala and curry leaves adds some good aroma. Using onion and tomato increases the quantity a little and adds some tangy taste to the noodles. Redefined instant noodles is a tongue twister for who eat normal instant or cup noodles. Try this redefined instant noodles recipe and Enjoy Cooking!!!


Maggi/Top ramen noodles family pack                  1 no
Onion(finely chopped)                                         1 no
Tomato (finely chopped)                                      1 no
Garam Masala                                                     1 tsp
Chilli Powder                                                       1/2 tsp
Coriander leaves                                                  2 spring
Oil                                                                       1 tbsp
Salt                                                                      1/4 tsp


1. Heat oil in a kadai. Add chopped onion and fry till it beomes slightly brown.
2. Add chopped tomato and fry till tomato gets smashed.
3. Add Garam masala, noodles masala, chilli powder and salt. Fry for a minute.
4. Add water as mentioned in the noodles packet.
5. Add noodles once the water starts boiling and keep in slow flame till the noodles gets cooked.
6. Remove from heat and garnish with chopped coriander leaves.
7. Serve hot.

Friday, July 15, 2011

Rava Ladoo( Rava Laddu)/Sooji Ladoo Recipe

Semolina (rava/sooji)                                               1 cup
Sugar                                                                      1 cup
Milk                                                                        1 cup
Currants (raisins)                                                     1 tbsp.
Cashewnuts(chopped)                                             1 tbsp.
Ghee                                                                      3 tsps.


1.Fry the semolina in a kadai on a low flame till it turns slightly brown in colour.
2.Add sugar, ghee, milk and fry till the mixture becomes sticky.
3.Add chopped nuts and currants to the mixture.
4.Remove the kadai from the heat and form the dough into small balls when it is warm.
5.Serve when dry.

Thursday, July 14, 2011

How to keep away insects from rice, flour and grains

1. Rice and Grains:
Add some neem leaves and turmeric pieces or garlic flakes along with the rice and grains while storing in a container. Medcinal properties of neem leaves and turmeric pieces or garlic flakes keep insects away.

2. Storing Flour for a long time:
Rice flour, corn flour, or any other flours can be stored fresh for a long time by  storing them in refridgerator covered with a polythene cover.

Chettinadu Lamb Masala (Chettinadu Style Mutton Gravy/Curry)


Mutton, cut into medium pieces                             500 gms
Onions, chopped                                                   2 nos.
Green Chilies                                                         4 nos.
Coriander leaves                                                    ½ cup
Ginger                                                                    1" piece.
Coconut                                                                  ¼
Curd                                                                       1 cup
Garam Masala                                                         1 tsp.
Cumin, ground                                                         1 tsp.
Coriander seeds                                                       1 tsp.
Garlic                                                                       4 flakes.
Poppy seeds                                                            1 tbsp.
Chili powder                                                            To taste.
Salt                                                                          To taste.


1.Clean, wash and chop the mutton into medium pieces.
2.Make a paste of the onion, chilies, ginger, coconut, garlic and poppy seeds.
3.Mix this masala with the mutton pieces, spices and curds.
4.Put the mutton mixture into a pan and cook over a low flame.
5.Cover the vessel, pour some water on the lid and cook further till the meat becomes tender.
6.Once a thick gravy is formed, remove from heat and serve hot.

Tuesday, July 12, 2011

South Indian Cow peas curry (Thatta payaru puzhi kozhambu recipe)


Cow pea (Thatta payaru/ chowlo)                                    1 1/2 cup
Onion (finely chopped)                                                    1 no
Tomato                                                                            1 no
Grated coconut                                                                2 tsp
Tamrind                                                                            lime size (soaked in water for 10 to15 mins)
Cumin seeds                                                                    1 tsp
Fennel seeds                                                                    1/2 tsp
Coriander powder                                                            2 tsp
Mustard                                                                           1/2 tsp
Black gram (Urad dal)                                                      1/2 tsp
Bengal gram (Channa dal)                                                 1/2 tsp
Red chilli                                                                           3 to 4 nos
Salt                                                                                   to taste
Garam Masala                                                                  a pinch or 1/2 tsp (optional)
Red chilli powder                                                              1 tsp (optional)
Oil for frying                                                                      as required.


1. Boil cow pea in water for 5 mins and keep it aside.
2. Heat oil in a pan, fry fennel seeds, cumin seeds, add 3/4 of finely chopped onion and fry till golden brown.
3. Add the grated coconut and fry for 2 mins. Add corriander powder and fry for a min.
4. Grind all these and keep it aside.
5. Heat oil in presure cooker add mustard black gram, bengal gram, red chillies and fry.
6. Add remaining onion and fry till golden brown.
7. Add tomato and saute for 2 mins.
8. Add tamrind water and salt and cook for 2 mins.
9. Add the grounded paste and let it cook for some time.
10. Add red chilli powder if required.
11. Add the Cow pea and garam masala (optional),pressure cook for 10 to 12 mins in slow flame.
12. Serve hot with steamed rice.

Recipe by Ramya (Cooking enthusiasist)

Mughlai Mutton Biryani Recipe (mildly spiced biryani)


Basmati rice                            400 gm
Mutton                                   500 gm
Lime                                       1 no
Cashew nuts                           50 gm
Mint                                       a few springs
Fat                                         115 gm
Corainder leaves                     1/4 bunch
Onions                                    115 gm
Ginger                                     5 gm
Green chillies(finely chopped)   5 gm
Garlic                                       3 flakes
Milk                                         100 ml
Curd                                        225 gm
Red chillies(without seeds)        4 to 5 no
Turmeric                                  a pinch
Cardamom                              1 gm
Cloves                                     1 gm
Cinnamon                                 1 gm
Bay leaf                                    1 gm
Fennel                                      a pinch
Saffron                                     a little
Wheat flour paste                     enough to seal the pan


1. Wash, clean and cut mutton into small pieces.
2. Peel and slice the onions, coriander leaves and mint.
3. Peel ginger and garlic.
4. Grind ginger, red chillies, garlic and nuts into a fine paste.
5. Heat fat. Fry onions till golden brown and crisp. Remove.
6. Add bay leaf and ground masala and fry.
7. Add meat and fry.
8. Add tepid water and cook with lid on till meat is tender and the gravy is thick.
9. Boil rice till three fourth cooked.
10. Add salt.
11. Strain curd with fine muslin cloth.
12. Powder cloves, cinnamon, cardamom, fennel, turmeric, chopped green chillies, coriander leaves and mint. Add powdered spices, lime juice and mix well.
13 Add curd mixture to mutton. Stir well.
14. Dissolve saffron in some milk and sprinkle over half the rice.
15. In a big thick vessel put in layers of rice, mutton and fried onion. Repeat till all ingredients are used up.
16. Pour remaining milk and fat over the rice. cover the vessel and seal the edges with wheat flour paste or a thick plate.
17. Place in a oven at 143 degree centigrade for one hour and Serve very hot.

Monday, July 11, 2011

Madurai Chicken Salna/Chalna (famous in South Tamil Nadu)

Madurai chicken salna/chalna is a tasty and delicious chicken curry famous in south Tamil Nadu parotta shops/stalls in south India. Chicken salna/chalna tastes best with south Indian Parotta(Madurai Parotta) and mostly served along with parotta, biryani, chapthi, kuskha and any other spicy rice. Don’t miss to taste this chicken salna/chalna when you visit south Tamil nadu especially Madurai. Try this authentic south Indian chicken salna/chalna curry and Enjoy Cooking!!!


Chicken                                              1/2   kg
Chopped onion                                    2    
Chopped tomato                                  2
Ginger garlic paste                                2 tsp
Turmaric powder                                  1 tsp
Dry chilli                                               8 no
Coriander seeds                                   1 tsp
Poppy seeds                                       2 tsp
Roasted groundnut                               1 tsp
Cinnamon stick                                    1 no
Cloves                                                 2 no
Cardomam                                          2 no                           
Coconut milk                                      1 cup
Oil                                                     25 ml
Curry Leaves                                      a few
Coriander leaves                                 2 spring
Salt                                                     to taste.


1. Heat the pan,then fry dry chilli,coriander seeds,poppy seeds,roasted ground nut,cinnamom stick and cloves.  Grind all the fried item make a fine powder.
2. Heat oil in a Kadai, fry chopped onion till get slightly brown color,then add tomato,ginger garlic paste curry leaves till saute.
3. Add chicken, turmeric powder, ground masala and salt, fry for 2 minutes. Add 2 cups water.Keep it in slow fir till chicken is cooked.
4. Add coconut milk,remove from flame after 2 minutes.
5. Garnish with coriander leaves.
6. Serve hot with south Indian paratha.


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