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.

Wednesday, August 31, 2011

Tomato Curry/Gravy Recipe in Sourashtra style (Thakkali Kuzhambu/Ounty)

Tomato curry/gravy is a traditional Sourashtrian recipe prepared with basic ingredients Onion, Tomato and Sourashtra curry powder(spices blended with pigeon peas (urad dal) and rice) tastes superb with rice, Idly(Indian rice cake) and Dosa. This recipe can be prepared with several variations like adding different vegetables, mutton, chicken and the tastes differs for each variation. Try this authentic Sourashtraian Tomato curry/gravy and Enjoy Cooking!!!


Onion                                                          100 gms
Tomato                                                        8 no
Green chillies chopped                                 5 no
Sourashtra Curry Powder                             6 tbsp
Curry leaves                                                a few
Coriander leaves                                         a bunch
Oil                                                             25 ml
Ghee                                                        2 tbsp
Salt                                                            to taste

1. Finely chop Onions and tomatoes.
2. Heat oil. Add chopped onions, curry leaves, green chillies and fry till the onion raw smell reduces.
3. Add chopped tomatoes and fry till saute.
4. Add salt, sourashtra curry powder(available in and fry in slow flame till raw smell reduces.
5. Add coriander leaves and some water.
6. Cook in pressure cooker for 5 mins(approximately 1 to 2 whisles).
7. Add ghee and Serve hot with Idly(Indian rice cake).

Tuesday, August 30, 2011

Potato Curry Recipe

Potato curry is simple vegetarian recipe prepared with boiled potatoes cut into small pieces and pan fried with onion and basic Indian spices. Potato curry is a common menu in south Indian lunch served with meals in most of the South Indian restaurants and hotels.This potato curry can be used to stuff wraps, rolls and even samosa. Using potatoes produced in hill stations like Ooty, Kodaikanal,etc gives the best taste and flavour to this curry recipe. Try this easy Potato curry recipe and Enjoy Cooking!!!


Potato                                    400 gm
Onion finelychopped                 25 gm
Chilli Powder                              2 tsp
Turmeric Powder                   1/4 tsp
Pepper powder                       1/4 tsp
Garlic chopped                   1/4 tsp
Salt                                         to taste
Mustard seeds                        1/4 tsp
Black gram                             1/4 tsp
Asafoedtida                            a pinch
Curry leaves                            a few
Oil                                           15 ml

1. Cook potatos in a pressure cooker adding salt to it. Keep aside and let it cool.
2. Peel the skin and cut the potato into small pieces.
3. Heat oil in a thick bottom kadai. Add mustard seeds, black gram, chopped garlic and curry leaves.
4. Add chopped onions when mustard splutters. Fry in a slow flame till the raw onion smell goes.
5. Add chilli powder, pepper powder, asafoetida and salt. Fry for another 1 minutes.
6. Add the cut potato pieces and mix well. Fry in slow flame till oil comes out.
7. Garnish with coriander leaves and Serve hot with rice, roti, phulka.

Monday, August 29, 2011

Meal Maker Curry (Spicy Soya Chunks Curry)

Meal maker curry is a simple dish prepared with soya chunks and blended with spices tastes well with any variety rice like pulao, biryani, etc. Yummy protein rich recipe at a very less cost. Try this protein rich meal maker curry recipe and Enjoy Cooking!!!


Meal Maker(Soya chunks)                   100 gms
Onion chopped                                    1 no
Tomato chopped                                  2 nos
Garam masala powder                         2 tsp
Green chillies chopped                         3 nos
Chilli Powder                                       1/2 tsp
Coriander Powder                               1 tsp
Curry Leaves                                       a few
Oil                                                       1 tbsp
Salt                                                      to taste


1. Boil water in a big vessel. Add the Meal maker to the boiling water and keep aside for 10 minutes.
2. Drain water and squeeze dry the meal maker. Cut the soft meal maker into small pieces.
3. Heat oil in a big non stick pan. Add chopped onions, green chillies and fry in slow flame till the raw smell goes.
4. Add chopped tomatoes, salt and continue frying till the tomato gets smashed.
5. Add chilli powder, coriander powder, curry leaves and garam masala and fry for 2 minutes in slow flame.
6. Add cut meal maker and continue frying in slow flame till soya chunks is cooked and little crispy.
7. Serve hot as a side dish with white rice, pulao and any variety rice.

Saturday, August 27, 2011

Spicy fried Idly (Spicy fried Indian rice cake/Podi Idly)

Spicy fried idly is a simple and easy dish which tastes delicious with coconut chutney. This recipe helps to clear off the excess idlys at home easily.Try this yummy recipe instead of idly upma so everyone at home will love this and stop throwing out the excess idlys. Try simple spicy idly variation and Enjoy Cooking!!!


Idly(Indian rice cake)                                10 no
Onion chopped                                         1/2 no
Mustard seeds                                          1/4 tsp
Black gram                                               1/4 tsp
Idly/Dosa Powder                                     5 tsp or as required
Salt                                                          to taste
Curry leaves                                             15 to 20 nos
Oil                                                            1 tbsp


1. Cut idlys (Indian rice cake) into small pieces and keep aside.
2. Heat oil in a non stick pan or kadai. Add mustard seeds, curry leaves and black gram and fry.
3. Add chopped onion, salt when mustard seeds starts to splutter.Fry till onion becomes golden brown in colour.
4. Add idly pieces and continue frying for a minute in a slow flame.
5. Sprinkle idly/dosa powder and continue frying till the powder coats well over the idly and looks slightly crispy.
6. Serve hot with coconut chutney.

Friday, August 26, 2011

Sourashtra Idly/Dosa Dry Chutney Powder(Blended Black gram and spices)

 Sourashtra Idly/Dosa powder is a dry chutney powder prepared with black gram and Indian spices. A common recipe in south India used with dosa and idlies. Sourashtra idly/dosa powder tastes superb when you use this dry chutney powder mixing with ghee or gingely oil. This dry chutney powder can be used in podi dosa, idly and with white rice along with ghee. Try this protein rich simple recipe and Enjoy Cooking!!!


Black gram                                           200 gms
Dry red chillies                                      200 gms
Dry curry leaves                                    200 gms
Salt                                                      to taste
Asafoetida                                            1 1/2 tsp


1. Roast and dry all the ingredients separately.
2. Grind coarsely the dry curry leaves and red chillies in a mixer or blender.
3. Add roasted black gram, salt and asafoetida and continue grinding coarsely.
4. Spread the idli powder in a big plate and keep aside to cool.
5. Store in an airtight container and use when required

Thursday, August 25, 2011

Palak Paneer Gravy (Spinach and Paneer Gravy)

Palak paneer is a simple and traditional north Indian dish popular all over India prepared with Indian cottage cheese in spinach based curry/gravy with fresh Indian spices. Healthy diet rich in minerals, vitamins, protein served in restaurants and hotels serving north Indian food. Tastes good with white rice, phulka, chappathi, any variety rice and any Indian bread. Try this healthy spinach and paneer recipe and Enjoy Cooking!!!


Paneer (Cottage cheese)                         250 gms
Spinach                                                  1 bunch
Onion chopped                                       1 no
Tomato chopped                                     1 no
Green chillies                                          3 nos
Red chilli powder                                   1 tsp
Ginger garlic paste                                 1 tbsp
Garlic chopped                                      3 flakes
Coriander powder                                 1 tsp
Cumin powder                                       1 tsp
Turmeric powder                                   1/4 tsp
Fresh cream                                           1 tbsp (optional)
Curd/Yoghurt                                         3 tbsp
Cinnamon                                              1 no(1 inch size)
Cardamom                                            2 nos
Cloves                                                  2 nos
Cumin seeds                                         1/2 tsp
Salt                                                       to taste
Oil/Butter                                             as required


1. Cut the paneer into the medium sized cubes fry it with 2 tbsp of butter. Soak paneer with curd for 15 mins(This will keep paneer very soft) and keep aside.
2. Cook spinach in boiling water for 2 mins without covering the lid in order to get green colour.
3. Blend the spinach to a fine paste and keep it aside.
4. Heat oil in a kadai. Add cinnamon, cardamom, cloves, cumin seeds and fry.Add chopped garlic once the whole garam masala splutters and continue frying for a minute.
5. Add onion and fry it in a slow flame till it becomes golden brown in colour.
6. Add ginger garlic paste, turmeric powder, chopped tomatoes and continue frying till the tomatoes gets cooked and masjed up.
7. Add cumin powder, coriander powder, red chilli powder, green chillies and continue frying for 2 minutes.
8. Add blended spinach paste,salt and cook till the raw smell goes and oil comes out seperately.
9. Add paneer to the gravy and granish with fresh cream.
10. Serve hot.

Recipe by Ramya (Cooking enthusiasist)

Wednesday, August 24, 2011

Dum Aloo (Popular North Indian Potato dish)

Dum aloo is a popular north Indian curry recipe prepared with sweet potatoes or normal potatoes cooked in a spicy tomato and curd based sauce/curry under pressure. Dum aloo dish is a common menu in the restaurants, highway dhabas and hotels serving north Indian food. Tastes well with roti, chapati, rice and any variety rice. Dum aloo recipe has many regional variations like Amristari, Kashmiri,etc. Try this authentic Dum aloo curry recipe and Enjoy Cooking!!!


Potatoes                                     500 gms
Onion chopped                           1 no
Tomatoes pureed                         3 nos
Ginger garlic paste                       1 tbsp
Garlic chopped                            1 tsp
Coriander powder                       1 tsp
Turmeric Powder                         1/4 tsp
Chilli powder                               1 tsp
Garam masala powder                 1 tsp
Curd or Yoghurt                           1/2 cup
Oil                                                to fry
Salt                                               to taste
Coriander leaves chopped             1 spring


1. Pressure cook the Potatoes. Peel of skin and pierce it with fork.
2. Fry the potatoes in oil till golden brown and keep it aside.
3. Heat oil in kadai. Add chopped garlic and fry till they are golden brown. Add chopped onion and continue frying.
4. Add ginger garlic paste, turmeric powder, coriander powder, red chilli powder and tomato puree and continue frying till the fat seperates from the mixture.
5. Add beaten curd or yoghurt, salt and mix well.
6. Add fried potatoes and garam masala powder to the gravy.
7. Garnish with chopped coriander leaves and serve hot.

Recipe by Ramya (Cooking enthusiasist)

Tuesday, August 23, 2011

Vegetable Pulao/Pilaf Recipe(Indian Rice Pilaf Recipe)

Vegetable pulao/pilaf is a simple and easy to prepare rice dish which is less spicy and tastes good with any vegetarian or non vegetarian gravies and tomato ketchup. This dish is prepared with basic Indian spices which give an extradinary flavor and vegetables make the dish nutritious. Vegetable pulao is served in most of the Indian, Pakistani and Bangladeshi restaurants. You can use electric rice cooker or microwave oven to prepare this dish. Try this recipe vegetable pulao/pilaf recipe at home and Enjoy Cooking!!!


Basmati Rice                                                      ¼ kg.
Carrots, chopped                                               25 gms.
French beans, chopped                                      25 gms.
Cauliflower, chopped                                         25 gms.
Peas                                                                  25 gms.
Cloves                                                               2 nos.
Cardamons                                                        2 nos.
Cinnamon                                                          2 pieces
Onion, sliced                                                     2 nos.
Ginger, crushed                                                ¼" piece
Garlic, crushed                                                 3 flakes
Chili powder                                                    ¼ tbsp.
Turmeric powder                                             1 pinch(Optional)
Bay leaves                                                          1 no
Coriander, chopped                                         1 tbsp.
Green chili                                                        3 nos.
Water                                                               2 ½ cups
Ghee                                                                3 tbsps.
Salt                                                                  To taste


1.Heat ghee in a cooker, then add the cloves, cardamons, cinnamom, sliced
onions and fry for a while.
2.Next add the ginger garlic and saute till you get a nice aroma.
3.Add the rice, stir for a while then add vegetables, chili powder, turmeric powder,
coriander leaves, green chilies, salt and water.
4.Close the cooker lid and pressure cook for 5 minutes.
5.Remove from heat and serve hot with raita or pickle.

Monday, August 22, 2011

Egg Kothu Parotta(Madurai Muttai parotta)

Egg kothu parotta is a combination of scrambled parotta (Indian bread made of all purpose flour) and egg with some added spices. A stand alone dish tastes delicious and famous in south Tamil nadu parotta stalls especially in Madurai region.Try this recipe and Enjoy Cooking!!!


Madurai Parotta                                             9 no
Egg                                                                       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 into pieces. Add parotta, egg, curry leaves, chilli powder, salt and fry for 2 to 3 minutes.
3. Add four laddle full of chicken or mutton 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, August 20, 2011

South Indian Mutton/Lamb curry

Mutton/Lamb masala curry is popular in south India served in south Indian non-vegetarian restaurants. Mutton (Lamb) cooked with blended spices, onion, tomato and coconut milk to form spicy thick masala gravy. Mutton masala curry tastes awesome and can be served with white rice, Indian breads, biryani and any rice dish. I use this gravy as a spread for bread. Try this authentic south Indian mutton curry recipe and Enjoy Cooking!!!


Mutton(Lamb)                                      500 gms
Onion chopped                                     2 nos
Tomato chopped                                   3 nos
Green chillies chopped                          4 nos
Ginger garlic paste                                2 tsp
Chilli powder                                        1 1/2 tsp
Garam Masala Powder                         1 1/2 tsp
Coriander powder                                1 tsp
Turmeric powder                                  1/2 tsp
Coconut milk of                                    1/4 no(medium sized)
Curry Leaves                                        10 to 12 nos
Vinegar                                                 5 ml
Yogurt                                                   1 tsp
Coriander Leaves                                  1 spring
Salt                                                       to taste
Oil                                                        10 ml


1. Wash mutton and cut into medium pieces. Add 1/2 tsp chilli powder, 1 tsp ginger garlic paste, 1 tsp garam masala, salt, vinegar and mix well. Keep aside.
2. Heat oil in a big kadai.Add chopped onions, green chillies and fry in a slow flame till raw onion smell goes.
3. Add chopped tomatoes, curry leaves, salt and continue frying for 1 to 2 minutes.
4. Add garam masala powder, turmeric powder, corianer powder, remaining chilli powder and ginger garlic paste, salt and continue frying till the tomatoes get smashed well.
5. Add marinated mutton and continue frying in slow flame.
6. Add 2 tbsp of ground coconut and continue frying till oil starts to come out seperately.
7. Add coconut milk and required amount water and cook till the mutton is tender and oil comes out separately.
8. Garnish with chopped coriander leaves and Serve hot with white rice, biryani, Indian breads.

Friday, August 19, 2011

Spinach and Dal Curry (Keerai Paruppu Kootu)

Spinach and dal curry Keerai paruppu kootu is a simple and healthy soupy curry recipe prepared with spinach, split pigeon peas and mild spices. Spinach and dal curry tastes good with white rice, pulao, phulka, roti and any Indian breads and this curry is rich in protein and minerals. Keerai paruppu kootu can be taken alone as a soup by preparing it in a thin consistency. This recipe is similar to dal palak. Try this nutritious Spinach and dal curry recipe and Enjoy Cooking!!!


Split pigeon peas(Toor dal)                 75 gms
Spinach                                                1 bunch
Dry red chillies                                   2 nos
Onion chopped                                   10 gms
Tomato                                               1/2 no
Asafoetida                                          a pinch
Sambar powder                                1/2 tsp
Mustard seeds                                  1/4 tsp
Black gram                                        1/4 tsp
Curry leaves                                     8 to 10 nos
Salt                                                     to taste
Oil                                                       5 ml


1.Wash and pressure cook split pigeon peas in a pressure cooker. Mash it well and keep aside.
2. Heat oil in a kadai. Add mustard seeds, black gram and add chopped onion and curry leaves when mustard seeds starts to splutter.
3. Add chopped tomatoes, salt and sambar powder once the raw smell of onion subsides and continue frying till tomato gets smashed.
4. Add fried ingredients and spinach with the pigeon peas and pressure cook for approximately 2 whisles.
5. Serve hot with steamed rice, phulka, chappathi.

Thursday, August 18, 2011

Field Beans curry (Sourashtra Style Mocha Payaru Curry, Kennu Ambat)

Field beans curry prepared in a traditional Sourashtra method is rich in protein as it contains sourashtra curry powder and field beans. Field beans curry tastes well with Indian breads, sambar and rasam rice. Field beans curry can be used to stuff sandwiches. Try this authentic Sourashtrian recipe at home and Enjoy Cooking!!!


Field Beans (shelled)                      200 gms
Onion chopped                                1 no
Tomato chopped                              2 no
Green chillies chopped                     3 no
Sourashtra Curry Powder                 2 tbsp
Salt                                                  to taste
Curry leaves                                    a few
Coriander leaves                              1 spring 
Asafoetida                                       a pinch
Oil                                                   5 ml 
1. Cook field beans with salt in a pressure cooker. It should be 90 percent cooked, over cooking will mash the field beans.
2. Heat oil in a kadai. Add curry leaves, green chilliesand fry onion till golden brown.
3. Add chopped tomatoes, salt and continue frying in a slow flame.
4. Add sourashtra curry powder, asafoetida and continue frying till the raw smell goes and oil comes out seperately. 
5. Add required water and bring to boil.
6. Add cooked field beans and cook in a medium flame till the gravy comes to a thick consistency.
7. Garnish with coriander leaves and Serve hot with steamed rice, roti, phulka and chapathi

Wednesday, August 17, 2011

Paruppu Rasam in Sourashtra Style(Pepper and lentil soup, Lunch Recipe)

Paruppu Rasam (peppery lentil soup) prepared in Sourashtra style is prepared with spilt pigeon peas, tomato, herbs and traditional Sourashtra rasam powder(a blend of spices), tastes hot and spicy. People in south India take this dish daily along with rice which reduces cold infection as it has medicinal properties. Paruppu rasam can be taken separately as soup or can be served with steamed rice. Adding chicken or lamb stock adds more flavor and taste to Rasam. Try this Sourashtrian paruppu rasam recipe and Enjoy Cooking!!!


Spilt pigeon peas(Toor Dal)                 25 gms                 
Tomato                                               2 nos
Green chillies                                      2 nos
Curry leaves                                      10 to 12 nos
Coriander leaves                                1 spring.
Garlic(crushed)                                  4 to 5 flakes 
Sourashtra Rasam Powder                 2 tsp
Tamarind juice of                              small lemon size 
Asafoetida                                         a pinch
Mustard seeds                                  1/4 tsp
Black gram                                        1/4 tsp
Oil                                                     1 tbsp
Salt                                                    to taste


1. Wash split pigeon peas and pressure cook in a pressure cooker for 8 mins. Add a pich of turmeric powder to cook easily and quickly. Mash it well.
2. Add chopped tomatoes, green chillies slit vertically, coriander leaves, asafoetida, crushed garlic, curry leaves, tamarind juice and mix well.
3. Add water as required.
4. Heat oil in a big kadai. Add mustard seeds and black gram. Add the mixed ingredients to the kadai once the mustard seeds start to splutter. Bring to boil and remove from heat.
5. Serve hot with with steamed rice. Can be served as soup also.

Tuesday, August 16, 2011

Ennai Mutton Chukka(Oil Lamb Chukka)

Ennai mutton/lamb chukka recipe is a popular side dish in south Tamil nadu hotels and restaurants serving non vegetarian food especially in chettinad hotels, madurai muniyandi vilas, parotta stalls etc in and around Madurai, Tirunelveli, virudhunagar and some other towns. Ennai mutton chukka is prepared with small mutton/lamb pieces cooked with basic Indian spices in a good amount of gingely oil. Mutton cooked in oil gives an excellent flavour and a mouth watering taste. Cooked mutton is very tender and hot. An excellent side dish with rice, dosa, idly and biryani. Try this simple south Indian mutton chukka recipe and Enjoy Cooking!!!


Boneless Mutton                                500 gms
Cinnamon strips                                 2 no
Fennel                                               1/2 tsp
Curry Leaves                                     1 spring
Ginger garlic paste                          2 tsp 
Garam Masala Powder                   1 tsp
Chilli powder                                  3 tsp
Lemon juice of                                1 no 
Salt                                                    to taste
Oil                                                     50 ml
1. Cut mutton into very small cubes (smaller pieces cooks easily and tender) 
2. Mix garam masala, chilli powder, lemon juice, ginger garlic paste, add salt and little water and cook them in pressure cooker (appx 4 whistles) 
4. Heat oil in a frying pan 
5. Fry fennel, cinnamon and curry leaves 
6. Add boiled mutton and fry until the aroma eludes and oil comes out seperately.
7. Serve hot with rice and biryani.

Monday, August 15, 2011

South Indian Mutton Biryani/Lamb Biryani Recipe

 Spicy lamb/mutton Biryani prepared in south Indian style tastes superb with mutton masala gravy/salna and onion cucumber raita. Easy to cook mutton biryani recipe with the basic ingredients of home kitchen.This mutton/lamb biryani is famous in road side biryani shops in Tamil nadu especially in Madurai, Dindugal and few more cities and towns to add.Try this delicious mutton biryani recipe at home and Enjoy Cooking!!!


Basmati or Jeera Rice               500 gm
Mutton(Lamb)                           500 gm
Onion (chopped)                       1 nos
Tomato (chopped)                     3 nos
Green chillies                             5 nos 
Cinnamon                                  5 to 6 strips
Cardamom                                6 to 10 nos
Cloves                                       8 to 10 nos
Fennel                                        1 tsp
Cashewnuts                               10 nos
Garam Masala powder               1/2 tsp
Bay leaves                                 2 nos
Chilli powder                             1 tsp
Ginger garlic paste                      2 tsp
Vinegar                                      1 tbsp
Coconut milk                             100 ml
Curry leaves                              1 spring
Coriander leaves                        1 spring
Mint leaves                                a few
Salt                                            to taste
Oil                                             15 ml
Ghee                                          2 tbsp


1. Wash Basmati rice and soak it in 900 ml of water for 15 to 30 mins.
2. Wash mutton and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, vinegar and salt. Mix well and keep aside.
3. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, cashewnuts, fennel, bay leaves and fry in a slow flame till the cashewnut colour changes slightly brown.
4. Add chopped Onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
5. Add chopped tomatoes, ginger garlic paste, garam masala, corinader leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.
6. Add mutton and continue frying till the mutton gets slightly cooked.
7. Add Basmati rice and continue frying for 2 mins.
8. Add water which we soaked rice and coconut milk. Bring to boil and pressure cook for 10 minutes.
9. Remove from  heat and transfer to a big plate.
10. Add ghee and mix well.
11. Serve hot with kurma and raita.


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