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.

Monday, October 31, 2011

Sourashtra Ghee Pongal (Steamed rice tempered with spices and nuts) Thoopu pongal

Sourashtra ghee pongal is a traditional variety of rice prepared with cooked raw rice and tempered with spices whole pepper, cumin, cashewnut, dry red chilli using ghee. Ghee pongal is prepared during festive occassions especially diwali a Hindu festival in all Sourashtrian families. Home made ghee/clarified butter gives the best taste. Sambar(spicy lentil gravy/curry) and coconut chutney are the best combination with this delicious rice ghee pongal. Try this recipe at home and Enjoy Cooking!!!


Raw Rice                                      300 gms.
Dry red chili whole                         4 nos.
Pepper corns                                 2 tsp.
Cumin seeds                                  2 tsp.
Asafoetida                                      A pinch
Curry leaves                                   10-12 nos.
Cashew nuts                                   10 to 12 nos
Ghee                                               15 ml.

Oil                                                   10 ml.
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 Ghee and oil in a Kadai . Add a pinch of asafoetida. Add dry red chili, pepper corns,cashew nuts and cumin seeds, cook until cumin seeds and cashew nuts changes color to light brown.
3. Add curry leaves. Stir fry for half a minute. 
4. Add it to cooked rice. Mix thoroughly.
5. Serve with coconut chutney and sambar.

Friday, October 21, 2011

Rogini Chicken/Red Chicken(Chicken cooked with spices in a cashew nuts and curd based gravy)

Spicy Rogini chicken/Red chicken is prepared with ground spices in a cashewnut and curd based gravy tastes awesome with steamed rice, biryani and chapathi. Rogini chicken is served is most of the Indian and multi-cuisine restaurants all over India. Cashewnuts and poppy seeds used gives a thick curry and the curd gives a tangy taste to curry. Rogini chicken recipe is very simple and easy to prepare. Try this Rogini chicken/Red chicken recipe at home and Enjoy Cooking!!!


Chicken                                         500 gm
Curd                                             125 gm
Fat                                                  50 gm

For Grinding

Red Chilles                                      5 gm
Cashew nuts                                  15 gm
Poppy seeds                                    7 gm
Onion (Sliced and Browned)          50 gm
Garlic                                              4 flakes
Ginger                                            5 gm
Salt                                                to taste


1. Joint chicken. Brown in fat and do not over fry. Remove.
2. Add ground spices and fry over a slow fire till the fat separates and comes on top.
3. Add chicken. Stir well and cook gently. Sprinkle little water if necessary.
4. when 3/4th done, beat curd in to a smooth paste and pour over the chicken.
5. Cook again till chicken is tender without stirring.
6. Garnish with coriander leaves and Serve hot.

Note: A mix of green chillies and red chillies may be used. Add green chillies slit or whole along with the curd.

Wednesday, October 19, 2011

Chicken Fried Rice

Chicken fried rice is a simple and quick recipe to prepare at home. It is one of the popular Chinese cuisines, now popular in Indian hotels, restaurants and street shops. You get chicken fried rice in road side takeaway at a cheap price. Try this quick rice recipe even with leftover white rice and Enjoy Cooking!!!


Rice                                           400 gm
Leeks                                        100 gm
Carrots                                      100 gm
Cabbage                                    100 gm
Capsicum                                   100 gm
Onions                                       100 gm
Celery                                          50 gm
Chicken(boneless)                      200 gm
Salad oil                                     100 ml
Tomato ketchup                          100 ml
Soya 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. Wash and clean the chicken, add salt and cook till the chicken is tender.Cut the cooked chicken into small pieces.
3. Shred vegetables. Heat oil and add vegetables. Saute.
4. Add rice, tomato ketchup, salad oil and soya sauce, chicken, turmeric powder and salt. Fry for few minutes.
5. Serve hot.

Tuesday, October 18, 2011

Chicken Liver Stir Fry Recipe(Indian)

Chicken liver stir fry is a healthy dish prepared with very basic home kitchen ingredients. This chicken liver dish tastes very tasty and can be served as a snack or starter. This dish can be prepared with some variation which is up to your culinary skills. Stir fried chicken liver is soft and spicy and tastes best when served hot. Try this healthy chicken liver recipe suitable for kids and Enjoy Cooking!!!


Chicken Liver                        250 gms
Pepper powder                     4 tsp
Salt                                       to taste
Ghee                                     3 tbsp


1. Wash chicken liver and cut into small pieces.
2. Add pepper powder and salt, mix well and marinate for atleast 30 minutes.
3. Heat ghee in a thick bottemed kadai. Add the marinated chicken liver and fry in a slow flame with continuous stirring till chicken liver is done.
4. Remove from heat and serve hot.

Tuesday, October 11, 2011

Baby Corn Masala

Baby corn masala is a simple dish prepared with baby corn, capsicum and blended with Indian spices. Baby corn masala is a familiar menu in restaurants and dhabas serving north Indian food. Baby corn masala is one of the suitable dishes for Indian bread, pulao rice, fried rice. Try this healthy baby corn masala at home and Enjoy Cooking!!!


Baby corn                                         5 nos
Capsicum(cut into small pieces)    1 no
Onion(Chopped)                              2 nos (medium sized)
Tomato(chopped)                           3 nos
Green chillies(chopped)                 2 nos
Garam Masala Powder                 1 tsp
Chilli Powder                                3/4 tsp
Turmeric powder                          1/4 tsp
Salt                                               to taste
Ginger garlic paste                         1 1/2 tsp
Soy sauce                                     1/2 tsp
Curry leaves                                  15 nos
Coriander leaves                            1 spring
Oil                                                  25 ml


1. Wash Baby corn and capsicum and cut into small pieces. Grind onion and green chillies.
2. Heat oil in a thick bottomed kadai. Add ground onion, green chillies and fry in a slow flame till the colour changes slightly.
3. Add chopped tomatoes, salt, curry leaves and continue frying till tomatoes get smashed.
4. Add chilli powder, ginger garlic paste, garam masala, turmeric powder and fry for 2 to 3 minutes.
5. Add baby corn and capsicum and continue frying for 2 minutes in slow flame. Add water as required and continue cooking until baby corn and capsicum are more than half cooked.
6. Add soy sauce and keep it in a slow flame for a minute.
7. Garnish  with chopped coriander leaves and Serve hot.

Monday, October 10, 2011

Wheat Halwa (Tirunelveli Gothumai Halwa)

 Wheat halwa which is called as Tirunelveli halwa in Tamil nadu is a regional speciality sweet in Tirunelveli, Tamil Nadu. Wheat halwa is served mostly in marriages in Tamil nadu and more over it is a basic sweet in tea shops and in sweet stalls. Soft and sweet halwa tastes awesome when served fresh and hot. A favourite sweet for all ages. Try this south Indian regional sweet gothumai halwa and Enjoy Cooking!!!


Wheat                                      1 kg.
Sugar                                       1 kg.
Lime juice of                            1 no

Cashewnuts(chopped)             100 gms.
Cardamoms(powdered)           5 nos.
Ghee                                        ½ kg.
Red food colour                       1 tsp


1. Soak wheat in water for 3 days and then grind it to a fine paste.
2. Add 4 litres of water to the ground paste and strain with a muslin cloth. Keep this paste stationery in a vessel overnight.
3. Remove out the water on the surface of the paste and keep it aside.
4. Add enough water to make this paste to about 2 1/2 cups.
7. Prepare a syrup with the sugar, lime juice and a little water mixed with food colour.
8. Add syrup to the wheat paste and cook it in a thick bottomed wide vessel over a
medium flame and stir continuously till you get a semi-solid consistency.
9. Add ghee little by little and continue stirring till the paste leaves the sides of the vessel.
10.Now add chopped cashewnuts and powdered cardamom and mix well.
11. Remove from heat and transfer on a greased tray.
12. Serve hot 

Sunday, October 9, 2011

Sarson Ka Saag(Traditional Punjabi dish)

Sarson Ka saag is a traditional punjabi dish prepared with mustard leaves, spinach and basic spices which is a simple and healthy dish. Sarson ka saag tastes awesome with roti and recommended dish with pulao rice which is a favourite for most of the people. Sarson ka sag is one of the familiar vegetarian menu available in restaurants and hotels serving north Indian food. Try this nutritious sarson ka sag recipe at home and Enjoy Cooking!!!


Mustard Leaves (Sarson)                                  3 bunches
Spinach Leaves (Palak)                                     1 bunch
Ginger sliced                                                     2 nos(1" each)
Garlic sliced                                                      6-8 flakes
Onion sliced                                                      2 nos medium sized.
Green chillies                                                     4 nos
Salt                                                                   to taste
Ghee                                                                3 tbsp
Butter                                                               2 tbsp


1. Heat 3 tablespoons of ghee in a kadai. Add onion, ginger, garlic and fry in a slow for 3 to 4 minutes.
2. Chop mustard and spinach leaves. Add to kadai and stir continuosly.
3.Add chopped green chillies and salt and continue frying till everything is cooked well.
4. Cool down and grind it coarsely as a paste.
5. Heat 2 tbsp butter in a kadai and add the grinded paste and cook in a slow flame for 3 to 5 minutes.
6. Serve Hot with roti, butter roti and any variety rice.

Saturday, October 8, 2011

Gobi Manchurian Recipe (Best Veg Starter)

Gobi Manchurian is basically a Chinese dish with Indian spices is a common and popular dish in Indian restaurants. Gobi manuchurian dish tastes well with Indian breads like roti, phulka and with puloa and fried rice. Gobi Manchurian is prepared with cauliflower marinated for few minutes in a batter similar to chicken 65 is deep fried and then deep fried gobi is stir fried with spices and sauces. Try this Gobi Manchurian recipe and Enjoy Cooking!!!


Cauliflower florets                            500 gm
Corn flour                                          75 gm
Gram flour                                         25 gm
Chilli sauce                                      100 gm
Worcester Sauce                               50 gm
Garlic                                                50 gm
Ginger                                               to taste
Salt                                                   to taste
White Pepper Powder                      2 pinch
Ajinomoto                                        1 pinch
Oil                                                   200 ml


1. Wash and cut cauliflower florets to medium size.
2. Make a batter using corn flour, gram flour, worcester sauce, salt, ajinomoto, white pepper powder, ginger and garlic paste.
3. Soak the cauliflower florets in the batter and keep aside for 10 to 15 minutes.
4. Deep fry the cauliflower florets and remove when crisp.
5. Heat oil, add garlic paste, chilli sauce,ajinomoto,salt, pepper powder ans saute well.
6. Add corn flour blended with a little cold water.Cook till the gravy is thick.
7. Add fried cauliflower florets and remove. Serve Hot.

Friday, October 7, 2011

Jeera Rice Recipe(Cumin Rice)

Jeera rice recipe is a cumin flavoured rice with basic spices which is similar to fried rice is a popular dish in India which is a favourite among north Indians and available in most of the restaurants and hotels serving Indian food. As it contains cumin it is easily digestible and healthy. Jeera rice tastes well with any curries/gravies especially dal makhani. Jeera rice dish can be prepared in a very less time and also simple recipe. Try this healthy Jeera/cumin rice recipe and Enjoy Cooking!!!


Basmati rice                             1 cup
Water                                       2 cups
Cumin seeds                             2 tsp.
Bay leaf                                    1 no.
Cinnamon stick 2"                     2 nos.
Black cardamom                       1 no.
Ghee                                         1½ tbsp.
Salt                                            To taste


1. Wash rice thoroughly and soak in water for half an hour. Drain thoroughly.
2. In a pan, heat Ghee. Add the cumin seeds, bay leaf, cardamom and cinnamon.
3. When cumin seeds sizzle, add rice  and salt to taste.
4. Stir till ghee coats every grain of rice and it looks glossy.
5. Add water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over.
6. Rice will be done when holes appear on the surface and water has been completely absorbed.
7. Fork the rice out onto a serving dish. This will separate each grain out.
8. Serve hot with any curry.

Thursday, October 6, 2011

Homemade Butterscotch Ice Cream Recipe(Eggless Ice Cream)

Eggless home made butter scotch ice cream a favourite dessert for all age groups. Topping this ice cream over fruit salad tastes awesome. I have tried this ice cream to make butter scotch milk shake which came out delicious. Try this at home and Enjoy Cooking!!!


Milk                              500 ml
Milk cream                    100 ml
Sugar                             150 gms
Milk powder                    50 gms
Cashewnut powdered      100 gms
Butter                                 2 tbsp
Butter scotch essence       1/2 tsp
Yellow food colour          a pinch
Oil                                  for greasing


Making Praline
1. Heat butter and 100 gms sugar in a pan till the colour changes to golden brown and caramelize. Heat in a slow flame to get perfect flavour.
2. Remove from heat and add cashewnuts to it and mix well.
3. Pour the mixture into a greased tray and allow it to cool till it becomes hard.
4. Grate or crush into small crispy pieces and keep aside.

Making Ice cream
1. Mix all the remaining ingredients except butter scotch essence and whisk well so there is no lumps are seen.
2. Heat in a thick bottomed vessel and bring to boil. Keep boiling for 10 minutes in a slow flame with continuous stirring.
3. Remove from heat and keep aside to let it cool down completely.
4. Pour the mixture in to a shallow container and freeze it till almost set.
5. Remove from the freezer and blend it in a blender till it becomes smooth.
6. Now add grated praline pieces, butter scotch essence,  mix slowly and freeze it again till its hard.
7. Garnish with chopped nuts and serve cold.

Tuesday, October 4, 2011

Banana Walnut Cake Recipe/Healthy Banana Cake

A home made delicious and soft cake with a fragrance of sticky Bananas and crunchy walnuts is a popular recipe which can be prepared with several variations.  Everyone love to have this cake along with tea in the evening. Try this banana walnut recipe at home and Enjoy Cooking!!!


Banana mashed                               2 nos.
Shelled walnuts chopped                 50 gms.
Sugar                                              100 gms.
Maida or all purpose flour                100 gms.
Butter                                              75 gms.
Soda bicarb                                      ½ tsp.
Baking powder                                  ½ tsp.
Vanilla essence                                   ½ tsp.
Hot water                                          ½ cup.
Milk                                                  3 tbsp
Eggs                                                  3 nos.


1. Grease a round cake tin with butter and dust with flour.
2. Mash bananas well. Chop the walnuts into small pieces.
3. Beat eggs, both yellow and white with a egg beater well and keep aside.
4. In the ½ cup of hot water put in soda bi-carb and mashed Bananas. Soak this for 10 minutes.
5.Sieve/sift maida and baking powder three times.
6.Cream butter and sugar, add beaten eggs, milk and maida with baking powder.
7.Lastly add soaked Bananas and chopped walnuts and mix well.
8.Fill the cake mixture into the greased cake tin.
9.Bake in pre-heated oven for 35-40 minutes at 180 ยบ C or until knife comes out clean.

Note: This can be made without eggs also to make a eggless banana walnut cake.

Saturday, October 1, 2011

How to make a Roti with a Electric Roti Maker

Making a roti with a electric roti maker is a mystery for many people. The person showing demo gets a soft and perfect roti but when we try at home mostly fails. I also faced the same problem when I bought a roti maker and started using it. But I found the secret of making soft and perfect roti with an electric roti maker. This recipe will give you a step by step instruction with picture for making a soft roti with an electric roti maker.


Whole wheat flour                           400 gms
Water                                            as required
Salt                                                to taste


1. Mix whole wheat flour and salt well.
2. Add water slowly and knead to make a soft sticky dough as shown in the picture below. Dough should be sticky to get a perfect roti.

3. Divide dough into equal balls. Apply some flour over the dough balls to avoid sticking over the hand.
4. Switch on the roti maker and wait till it gets heated up. Keep the dough ball in the roti maker as shown in the picture below and quickly press and open the roti maker.

5. Leave it for 20 seconds and change the side and leave it for 20 seconds. Again change the side and close the roti maker. The roti will bulge and will move outside in few seconds.
6. Serve Hot with any veg or non veg gravies.


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