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.

Friday, September 30, 2011

Semiya Kesari/Vermicelli Dessert Recipe(simple and easy sweet to prepare)

Semiya kesari a delicious sweet, simple to prepare at home, a quick evening time sweet and can be served with ice cream as cold dessert to add more taste and flavour. This is one the favourite sweet for everyone and a suggested recipe for Navratri festival.  Try this simple sweetmeat recipe and Enjoy Cooking!!!


WheatVermicilli (semiya)                200 gms
Sugar                                                 100 gms
Cardamom crushed                          3 nos
Cashew nuts                                     10 nos
Kiss miss                                           10 nos
Ghee                                                  3 tbsp


1. Heat 1 tbsp of ghee in a sauce pan. Fry vermicilli till golden brown and keep it aside.
2. Heat 2 tbsp of fhee in a sauce pan. Fry cashew nuts and kiss miss till golden brown and keep it aside.
3. Heat 400 ml of water in a big kadai. Add fried vermicilli slowly once the water starts to boil.
4. Cook in a slow flame till all the water is absorbed.
5. Add sugar and crushed cardamom slowly and stir continuosly for atleast 10 minutes.
6. Remove from heat and garnish with fried cashew nuts and kiss miss.

Wednesday, September 28, 2011

Homemade Strawberry Ice cream Recipe(preservative free)

Home made egg less and preservative free strawberry ice cream prepared with milk cream, castor sugar and freshly bought strawberries from the local market. Every kid love this ice cream a lot. Try this at home and Enjoy Cooking!!!


Fresh strawberries                                           225 gms.
Castor sugar                                                    ½ cup
Lemon juice                                                    1½ tsps.
Cream                                                            1½ cups
Strawberries for garnish                                  As required


1.Wash, drain and cut the strawberries into small pieces.
2.In a blender, puree the strawberries along with the lemon juice and castor
3.Fold the beaten cream into the puree, pour into containers and freeze for 12
4.Then remove and beat it again to crush any ice crystals that are formed.
5.Freeze again and remove 2 hours before serving.
6.Put scoops of ice cream into the serving bowls and top with halved

Tuesday, September 27, 2011

Cauliflower pakoda (Gobi pakora a popular veg starter in Indian Buffets)

Cauliflower pakoda/gobi pakora a spicy deep fried snack, a well known veg starter in Indian buffets tastes excellent with red sauce and green chutney. Cauliflower pakoda/gobi pakora is a popular street food in India available at a very cheap price. Batter prepared for cauliflower pakora/gobi pakoda is same as chicken 65 but cauliflower is not marinated for hours. Try this vegetarian snack/starter recipe and Enjoy Cooking!!!


Cauliflower florets of                       1 no medium size
Corn flour                                        6 tbsp
Gram flour                                       3 tbsp
Garam Masala Powder                    1 1/2 tsp
Chilli powder                                   2 tsp
Ginger garlic paste                            2 tsp
Coriander powder                            1 tsp
Tomato ketchup                                1 tsp
Green chilli sauce                              1 tsp
Soy sauce                                         1/2 tsp
Ajinomoto                                         a pinch
Salt                                                   to taste
Oil                                                    for deep frying


1. Mix corn flour, gram flour,chilli powder, garam masala powder, coriander powder and salt.
2. Add ginger garlic paste, tomato ketchup, soy sauce, green chilli sauce, and ajinomoto. Mix well to make a fine batter.
3. Add cauliflower florets to the batter and mix well.
4. Heat oil in a kadai. Deep fry the cauliflower florets.
5. Serve Hot.

Sunday, September 25, 2011

How to make a soft Chapatis/Chapathi


Whole wheat flour                           400 gms
Luke warm water                           as required
Salt                                                to taste
Oil                                                 2 tbsp


1. Mix whole wheat flour and salt well.
2. Add required amount of luke warm water and mix well to make a dough.
3. Add oil and knead it further till the dough becomes soft.
4. Divide dough into equal size balls.
5. Roll it into rounds of 6 inches diameter.
6. Batter on a dry griddle. Apply oil on both sides and change the frying side every 10 seconds till it is cooked.
7. Serve hot with curd,any veg and non veg gravies.

Saturday, September 24, 2011

Vegetarian Gravy/Curry with Raddish in Sourashtra style (Mullangi Kuzhambu)

Raddish curry/gravy is a healthy vegetarian curry prepared in a traditional sourashtrians way, a common dish in sourastrian lunch. Raddish curry/gravy dish is mildly spiced and rich in nutrition tastes excellent with steamed rice. This raddish curry is available in south Indian hotels run by sourashtrians especially in and around Madurai, Tamil nadu. Try this simple healthy raddish curry recipe and Enjoy Cooking!!!


Onion                                                          100 gms
Tomato                                                        3 no
Raddish cut into round slices                  2 no medium size
Green chillies chopped                                 5 no
Sourashtra Curry Powder                             6 tbsp
Mustard seeds                                               1/4 tsp
Black gram                                                     1/4 tsp
Tamarind juice of  a                                      lemon size
Curry leaves                                                a few
Coriander leaves                                         a bunch
Oil                                                             25 ml
Salt                                                            to taste

1. Finely chop Onions and tomatoes.
2. Heat oil. Add mustard seeds, black gram and add chopped onions,curry leaves, green chillies once mustard seeds starts to splutter and fry till the onion raw smell reduces.
3. Add chopped tomatoes and fry till saute.
4. Add salt, sourashtra curry powder and fry in slow flame till raw smell reduces and oil seperates from the gravy.
5. Add coriander leaves, raddish, tamarind juice and some water.
6. Cook in pressure cooker for 5 mins(approximately 1 to 2 whisles).
7. Serve hot with Steamed rice.

Friday, September 23, 2011

Pepper Chicken Recipe(Pepper Chicken Masala)

Pepper chicken masala is a delicious and simple recipe prepared with very few basic ingredients of home kitchen which is spicy and with a mouth watering taste. This dish tastes well with steamed rice, roti and chapathi. Pepper chicken is a popular dish among all north and south Indian restaurants with their own style of preparation. Pepper chicken is a recommended dish with rice,  idly (Indian rice cake) and dosa(Indian pan cake). Pepper chicken is a best accompany with drinks. Try this spicy pepper chicken recipe and Enjoy Cooking!!!


Chicken                                               500 gm
Onion                                                  200 gm
Curry leaves                                        a few
Salt                                                     to taste
Oil                                                      3 tbsp

For grinding

Turmeric                                            3 gm
Chilli powder                                     4 gm
Pepper corns                                     6 gm
Cumin                                                4 gm
Ginger                                               10 gm
Garlic                                                6 flakes


1. Wash chicken pieces and cook in half a cup of water adding salt and the ground spices till tender.
2. Fry chopped onions and curry leaves in oil till golden brown.
3. Add the cooked chicken and fry for 5 minutes.
4. Serve hot with steamed rice, roti, chapathi and any variety rice. This can be used to stuff sandwich and rolls. 

Thursday, September 22, 2011

Fry free, less oil South Indian Tomato/Thakkali chutney in Sourashtra style


Onion                                                 150 gm
Tomatoes                                            100 gm
Split Pigeon peas(toor dal)                 1 tsp
Red chillies                                           2 no
Green chillies                                        3 no
Tamarind                                              a small piece
Coriander leaves                                   3 springs
Asafoedita                                            a pinch
Salt                                                      as required.


1. Peel and chop the onion, tomatoes, tamarind and coriander leaves in little water.
2. Put split bengal gram, red chillies and green chillies.
3. Bring all the ingredients to boil in a pressure cooker till one whistle.
4. Strain the water and grind it to a smooth paste.
5. Tempered with mustard seeds, split black gram and curry leaves, pour the chutney and bring to boil.
6. Serve hot with Idly, Dosa and Madras pongal.

Wednesday, September 21, 2011

Indian Egg Fried Rice Recipe

Egg fried rice is a simple and quick recipe to prepare at home. Egg fried rice is one of the popular Chinese cuisines, now popular in Indian hotels, restaurants and street shops. Home makers don’t need to worry about the left over steamed rice, use it for making egg fried rice or any other fried rice. Indian road side take away serve fried rice with plenty of variations at a cheap price. Try this simple egg fried rice recipe at home and Enjoy Cooking!!!


Rice                               400 gm
Leeks                            100 gm
Carrots                          100 gm
Cabbage                        100 gm
Capsicum                       100 gm
Onions                            100 gm
Celery                               50 gm
Egg                                    5 no
Salad oil                           100 ml
Tomato ketchup                100 ml
Soy sauce                           50 ml
Turmeric powder               a pinch
Salt                                   to taste
Ajinomoto                        a pinch


1. Wash and cook the rice till 3/4 done, keep aside.
2. Beat the eggs and scramble. Keep aside.
3. Shred vegetables.Heat oil in a big kadai. Add vegetables and saute.
4. Add rice, tomato ketchup,salad oil,ajinomoto, soy sauce,scrambled egg, turmeric and salt. Then fry for few minutes approximately 3 to 5 minutes.
5. Serve hot.

Tuesday, September 20, 2011

Chicken 65 Recipe (Deep Fried Boneless Chicken)

Chicken 65(boneless) recipe is a spicy deep fried chicken starter dish very popular in south India.  Chicken 65 starter dish is a well known bar snack, street food and you can find street side shops serving chicken 65 alone as a snack in most part of Tamil nadu, India at a very reasonable price.  You can store the marinated chicken in refridgerator and fry whenever you need a tasty and spicy starter. Chicken 65 boneless is one of the best  snack with drinks. Try this simple and spicy boneless Chicken 65 recipe and Enjoy Cooking!!!


Chicken breast(cut into small pieces)                    500 gm
Corn flour                                                            25 gm
Egg                                                                     1 no
Red chilli Powder                                                 2 tbsp
Garam Masala                                                     2 tsp
Green chilli sauce                                                 1 tbsp
Ginger garlic paste                                               1 tsp
Tomato Ketchup                                                  1 tbsp
Soy sauce                                                            few drops
Lemon juice of                                                     1 no
Salt                                                                      to taste
Oil                                                                       to deep fry


1.  Mix corn flour, red chilli powder, Garam masala and salt.
2. Add green chilli sauce, ginger garlic paste, tomato ketchup and mix well.
3. Add soy sauce, egg, lemon juice and mix well till it becomes like a jelly paste.
4. Add chicken breast pieces to the above marinade and mix well.
5. Keep the marinated chicken for atleast 2 hrs in a refrigerator or in a cool place.
6. Heat oil in a thick bottomed kadai and deep fry the marinated chicken in a slow flame till it is well cooked.
7. Serve hot and garnish with lemon and onion slices.

Sunday, September 18, 2011

Tandoori Roti(Indian Bread from Tandoor/Clay oven)

 Tandoori roti is a traditional Indian roti baked in tandoor/clay oven. This is a essential item in North indian lunch and dinner. Most popular Indian bread served in Indian restaurants and buffets. Recommended to serve tandoori roti with dal, dal Palak, butter chicken masala. Tastes awesome!! Try this Indian bread recipe and Enjoy Cooking!!!


Whole wheat flour                     200 gm
Baking Powder                1 tsp
Salt                                  to taste
Melted fat                        10 gm
Egg                                  1 no


1. Sieve flour. Mix salt and baking powder.
2. Beat the eggs and mix well with flour.
3. Add cold water and mix well to make a smooth dough. Add melted fat and knead well. Keep aside for 1 hour
4. Divide the dough into even sized balls, brush over with melted fat. Rest for another 10 minutes.
5. Roll into rounds of 5 to 6 inches diameter and bake in the tandoori.
6. Serve hot with any gravy or dal.

Saturday, September 17, 2011

Paneer Butter Masala( Indian Cottage Cheese Recipe)

Paneer Butter masala is a spicy Indian recipe prepared with paneer (Indian cottage cheese) in a thick spicy onion, tomato and cashewnut based curry/gravy. Paneer butter masala dish is available in the restaurants, hotels and dhabas serving north Indian food and one of the popular side dish among all ages. This dish is a perfect combination with nan, roti and phulka. It tastes good even with pulao rice too. Try this spicy Paneer/Indian cottage cheese curry dish and Enjoy Cooking!!! 


Onions, chopped                                                 2 nos.
Ginger, chopped                                                  1" piece.
Garlic                                                                  6-7 flakes.
Milk                                                                    100 ml.
Tomatoes                                                             4 nos.
Paneer, cut into pieces                                         250 gms.
Cashewnuts, broken                                            1 tbsp.
Methi (fenugreek seeds)                                       2 tsps.
Cumin powder (roasted)                                      ¾ tsp.
Red chili powder                                                 1 tsp.
Garam Masala                                                      ½ tsp.
Sugar                                                                   ½ tsp.
Green chili, slit                                                      1 no.
Capsicum, chopped finely                                     1 no.
Onion, cut into rings                                              2 nos.
Orange colour                                                      A few drops
Butter                                                                  2 tbsps.
Oil                                                                       5 tbsps.
Salt                                                                      To taste

1.Peel the onions, ginger, garlic and grind to a fine paste.
2.Puree the tomatoes and then cook the onion paste in oil till light brown in colour.
3.Add the chili powder, cook for a few minutes and then add the milk slowly.
4.Now add the coarsely pounded cashewnuts and tomato puree and cook further for a few minutes.
5.Then add the cumin powder, garam masala, salt, sugar and enough water and cook till the oil separates and the gravy becomes thick.
6.Lastly add the fenugreek seeds (methi) and keep aside.
7.In another pan, add the green chilies, capsicum, onions and sauté it in butter for a few minutes.
8.Add these sautéd vegetables, paneer pieces and orange colour to the masala gravy.
9.Keep for few minutes and serve hot with rice or chapati.

Friday, September 16, 2011

Punjabi Phulka roti

Phulka a lighter version of chapathi is a soft flat low calorie Indian bread with no fat. Phulka roti is one of the healthiest Indian bread prepared with whole wheat flour. Phulka is a basic Indian bread served in Indian restaurants serving north Indian food and highway dhabas. Phulka is recommended for people who are in diet. Try this simple Indian bread recipe and Enjoy Cooking!!!


Whole wheat flour                            250 gm
Maida (refined flour)                        250 gm
Eggs                                                  2 no
Water to make dough                      as required.
Salt                                                to taste


1. Sieve the flour, add salt.
2. Break the eggs and mix well with the flours and prepare like short crusts.
3. Add sufficient quantity of water and prepare soft dough.
4. Prepare and keep it aside for some time covered with a soft cloth. Knead well.
5. Divide into even sized portions. Form into balls.
6. Roll into rounds of nine inches in diameter.
7. Batter on a dry griddle over slow fire.
8. With the help of the cloth press at the center so that a center portion bulges and gives a good appearance.
9. Place over live coal or over a gas flame to finish the cooking.
10. Serve hot.

Thursday, September 15, 2011

Aloo Paratha (Whole wheat flat bread stuffed with spicy potato)

Aloo paratha is s whole wheat Indian bread stuffed with aloo curry is the easiest of stuffed parathas. When I tried this for first time it was bit difficult to roll the stuffed dough but now after practicing I am able to make perfect aloo parathas. This tastes good along with curd or any gravy. Even it can be eaten without any side dish as it is stuffed with aloo curry. Try this recipe at home and Enjoy Cooking!!!


Whole wheat flour                            250 gms.
Potatoes                                          150 gms.
Pomegranate seeds                          1 tsp.
Red chili powder                              1 tsp.
Green chili Chopped                        1 tsp.
Butter/Oil                                        4 tbsps.
Salt                                                 To taste


1. Sieve flour.
2. Rub part of the oil/butter into flour.
3. Add salt, water and make dough.
4. Keep aside for atleast half an hour.
5. Pressure cook potato, peel, grate into small pieces and cool.
3. Grind pomegranate seeds to a coarse powder.
4. Mix potato, pomegranate seeds powder, red chili powder, chopped green chili and salt. Divide it into four equal portions.
6. Divide dough it into 4 equal portions and make balls.
7. Take a ball and flatten it by pressing. Place potato mixture on it and again make it into a ball. Seal the edges to avoid potato stuffing coming out.
8. Flatten these balls, sprinkle a little flour and roll them with a rolling pin to approximately 0.75 cm thick.
9.Heat griddle(tawa) and bake each side of paratha for 2 minutes in a slow flame. Add fat around the edges and a little on top. Turn over and fry both sides.

Wednesday, September 14, 2011

Homemade Butter Popcorn(Indian Masala)

Spicy Butter popcorn can be made easily at home. Prepare this when you watch movies at home. Simple healthy snack for all ages. This can be prepared with many variations which give different flavors.  Prepare butter popcorn with Indian masala at home and Enjoy Cooking!!!


Popcorn kernels                    100 gms
Turmeric powder                   1/2 tsp
Pepper Powder                     1 tsp
Garam masala powder           1/2 tsp
Oil                                         2 tbsp
Butter                                    1 tbsp
Salt                                        to taste


1. Heat oil in a big thick bottom sauce pan or kadai. Add popcorn kernels and fry in slow flame for 1/2 minute.
2. Add turmeric powder, pepper powder, garam masala powder, salt and butter and continue frying.
3. Cover the kadai or sauce pan with a lid once the corn starts to pop up.
4. Keep it in slow flame till almost all corn kernel pop up.
5. Remove from heat and serve.

Tuesday, September 13, 2011

Sourashtrian Lamb Pepper "Polta Chino"( Spicy Mutton Pepper with Coconut Pieces)

Polta Chino/lamb or mutton pepper is a popular oil free Sourashtrian lamb dish prepared with simple home kitchen ingredients dry red chilli, crushed or blended pepper. Sourahtrians are native speakers of Sourashtra language who have migrated from Sourashtra Province (older part of Gujarat) towards south India during Mughal invasion. Sourashtrians serve polta chino as a side dish with rice, tamarind rice, idly and dosa. You wont get this dish in any restaurants and hotels except few hotel in Tamil nadu run by Sourashtrians. Try this simple Lamb/Mutton pepper recipe and Enjoy Cooking!!!


Lamb/Mutton (small cubes)           500 gms
Onion chopped                             1 no
Dry red chillies                              7 no
Salt                                               to taste
Pepper powder                             1 tsp
Coconut cut into small pieces         1/4 no


1. Pressure cook mutton/lamb, onion, dry red chillies and salt in a minimum amount of required water.
2. Transfer the pressure cooked mutton/lamb to a thick bottom kadai. Cook in a medium flame.
3. Add coconut pieces and contnue cooking for 2 to 3 minutes in a slow flame.
4. Add pepper powder and continue cooking till the remaining water evaporates and the mutton/lamb becomes dry.
5. Remove from heat and Serve hot with rice, variety rice.

Saturday, September 10, 2011

Peas Masala(fresh green peas cooked in a spicy cashewnut based curry)

 Peas masala is one of the vegetarian curry/gravy popular in Indian restaurants and hotels serving north Indian food. Peas masala is prepared with fresh green peas cooked in a spicy onion, tomato and cashew nut based curry/gravy which well suits with naan, roti, phulka and pulao. Use sweet less fresh green peas for best results. Try this healthy Peas masala recipe and Enjoy Cooking!!!


Fresh Green peas             100 gms
Onion chopped                 1 1/2 no
Tomato chopped               4 nos
Green chillies                    3 nos
Chilli powder                     1/2 tsp
Coriander Powder             1/2 tsp (Optional)
Cashewnuts                      5 to 6 nos
Garam Masala Powder     1 tsp
Curry leaves                        12 to 16 nos
Coriander leaves                1 spring
Salt                                    to taste
Oil                                     10 ml


1. Half cook the green peas in boiling water by adding salt. Keep it aside.
2. Grind chopped onion, green chillies and cashewnuts into a fine paste.
3. Heat oil in a thick bottom kadai. Add ground paste, curry leaves and fry in a slow flame till the raw smell of onion goes off.
4. Add chopped tomatos, salt and continue frying till the tomatos gets smahed well.
5. Add garam masala powder, chilli powder, coriander powder 1/2 tsp(optional) and continue frying till the oil comes out separately from the gravy.
6. Add the green peas along with required amount of water and bring to boil.
7. Simmer it for few minutes or till peas are cooked.
8. Garnish with coriander leaves and Serve hot with pulao rice, roti, nan and pulka

Tuesday, September 6, 2011

Tandoori Nan(Indian bread cooked in a Tandoor)

Indian bread popular in south Asian territories, south Europe with plenty of variations in the recipe originated from Persia. It is similar to pita bread which baked in clay oven or tandoor. Try this recipe at home and Enjoy Cooking!!!


Refined flour                                             200 gm
Baking powder                                         1 tsp
Salt                                                          to taste
Melted Fat                                               10 gm
Egg                                                          1 no
Milk                                                         30 ml
Curd                                                        15 ml
Sugar                                                       3 gm
Gingelly seeds                                          3 gm
Cold water                                               to mix


1. Sieve flour. Mix salt and baking powder.
2. Beat the eggs with sugar and milk and mix with flour.
3. Add cold water and mix well.
4. Make a smooth dough. Add melted fat and knead well.
5. Add salt and curd, knead again. The dough should be very smooth.
6. Keep aside for one hour. Divide into even sized balls. Brush with melted fat. Rest for further 15 to 20 minutes.
7. Shape each portion with hand thus.
8. Smear top of nan with gingelly seeds and bake in a tandoori oven.


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