Hot and spicy Indian chicken dishes.
Authentic regional vegetarian dishes .
Spicy Hyderabadi and chettinadu briyani, Bisibelabath, Madras Pongal etc with real flavors.
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
Saturday, July 30, 2011
Sugar 1 cup
Chopped nuts of your choice ½ cup
Milk 2 cups
Cream 2 cups
Eggs 4 nos.
Essence As required
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
Monday, July 25, 2011
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
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
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.
Saturday, July 23, 2011
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.
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
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
Sugar 2 cups
Water 3 cups
Ghee 1 cup
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
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
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.
Condensed milk ½ cup
Ghee 4 tbsps.
Semolina (rava) 6 tbsps.
Cardamom powder 1 tsp.
Raisins 2 tbsps.
Almonds 1 tbsp.
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 500 gms
Garlic paste 2 tsp
Ginger paste 1 tsp
Red chilli powder 1 1/2 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
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.
Friday, July 15, 2011
Sugar 1 cup
Milk 1 cup
Currants (raisins) 1 tbsp.
Cashewnuts(chopped) 1 tbsp.
Ghee 3 tsps.
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
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.
Onions, chopped 2 nos.
Green Chilies 4 nos.
Coriander leaves ½ cup
Ginger 1" piece.
Curd 1 cup
Cumin, ground 1 tsp.
Coriander seeds 1 tsp.
Garlic 4 flakes.
Poppy seeds 1 tbsp.
Chili powder To taste.
Salt To taste.
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
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)
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.
Monday, July 11, 2011
Chopped tomato 2
Ginger garlic paste 2 tsp
Turmaric powder 1 tsp
Coriander seeds 1 tsp
Poppy seeds 2 tsp
Roasted groundnut 1 tsp
Cinnamon stick 1 no
Cloves 2 no
Coconut milk 1 cup
Oil 25 ml
Salt to taste.
2. Heat oil in a Kadai, fry chopped onion till get slightly brown color,then add tomato,ginger garlic paste curry leaves till saute.
5. Garnish with coriander leaves.
6. Serve hot with south Indian paratha.