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.

Desserts

Make tasty smoothies and ice creams at home as branded ice creams available in the market.

Tuesday, November 29, 2011

Egg Curry/Gravy prepared in Sourashtra Style(Anda Ounty)


Egg curry/gravy prepared in a traditional Sourashtrian way using poached eggs, sourashtra curry powder, onion, tomato, spices and tamarind juice. This egg curry/gravy is a easy recipe, less spicy and a rich diet. This egg curry/gravy is cooked atleast once in a week in most of the Sourashtrian families in India. Tastes excellent with white rice and you won't get this egg gravy in any Indian restaurants and hotels. Try this traditional poached egg curry/gravy and Enjoy Cooking!!!

Ingredients:

Poached/Boiled egg                                 6 nos
Onion                                                          150 gms
Tomato                                                        5 no
Green chillies chopped                                 5 no
Sourashtra Curry Powder                             6 tbsp
Curry leaves                                                a few
Coriander leaves                                        1 spring
Tamarind Juice strained from                       a lemon size
Oil                                                             20 ml
Salt                                                            to taste
Procedure:

1. Finely chop Onions and tomatoes.
2. Heat oil in a thick bottom kadai. 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 and fry in slow flame till raw smell reduces.
5. Slit poached/boiled eggs vertically. Add it and continue frying for 2 to 3 mins.
6. Add tamarind juice, coriander leaves and some water.
7. Cook in a slow fire till the oil comes out seperately.
8. Serve hot with Idli(Indian rice cake) or white rice.

Saturday, November 26, 2011

Makki Ki Roti/Indian Corn Bread Recipe


 Makki ki roti is one of the best North Indian breakfast served with Sarson ka saag(mustard leaves and spinach based gravy) and salted lassi(Buttermilk). Makki ki roti is prepared with maize flour, minced onion, green chillies and some spices. Butter is brushed over the roti before serving. Makki ki Roti is served in the restaurants serving north Indian food. You get best makki ki roti in dhabas. Try this healthy recipe and Enjoy Cooking!!!

Ingredients:

Maize flour                                         250 gms
Minced Onion                                    1 no medium size
Finely chopped coriander leaves         1 spring
Coriander seeds                                 1 tsp (optional)
Minced green chillies                           2 nos
Ghee                                                  10 ml
Salt                                                     to taste

Procedure:

1. Mix flour and salt well.
2. Add ghee mix well. Add the remaining ingredients and make a dough with medium consistency by adding required amount of water.
3.  Divide the dough into lemon sized balls and roll out each ball into a thick round disc on a floured board.
4. Apply ghee liberally to the uppermost side of the disc and fold into two.
5 .Apply ghee again on the uppermost side of the folded disc and fold both the sides again to form a square.
6. Dip in dry flour and roll into a round disc or chapati.
7. Heat a griddle and cook on both sides till golden brown.
8. Serve hot with Sarson ka saag.


Thursday, November 24, 2011

Ghee Mysore Pak Recipe (A sweet made of gram flour, ghee and sugar)


Mysore Pak is prepared with gram flour, ghee and sugar syrup which is a popular sweet in South India originated from Karantaka. This delicious and soft sweet disappears once you put in your mouth. In most of the South Indian marriages and functions this sweet is served as a Dessert. Sri Krishna sweet’s a popular chain sweet stall in south India serves one of the best Ghee Mysore Pak. Try this recipe and Enjoy cooking!!!

Ingredients:

Gram Flour                        250 gms
Sugar                                 450 gms
Ghee                                  500 ml
Refined Sunflower oil          250 ml
Water                                 as required

Procedure:

1. Grease a big plate or tray with ghee and keep aside.
2. Heat refined oil. Add gram flour gradually and stir continuosly to avoid any lumps and keep aside.
3. Mix sufficient amount of water with sugar and heat it. Keep it in a medium flame till it becomes a sugar syrup.
4. Heat remaining ghee.
4. Add gram flour slowly to the sugar syrup and continuously stir in a slow flame to avoid formation of lumps and add heated ghee gradually and continuously stir.
5. Transfer it immediately without delay to the greased plate or tray immediately once the added ghee comes out and looks light brown in colour.
6. Spread well in the tray and cut into square or rectangular pieces before it cools down.
7. Keep it in a air tight container once it cools down.

Tuesday, November 22, 2011

Lamb Lungs Curry/Gravy (Lamb lungs pieces in a spicy gravy)


Lamb lungs curry/gravy is a spicy recipe and a popular dish in south India. Lamb lung pieces cooked in a basic yellow gravy with Indian spices and coconut milk tastes delicious with rice, parotta and Idly. Lamb lungs gravy is served in most of the countryside hotels and mess in south Tamil nadu prepared in authentic way.  Try this tasty south Indian curry recipe and Enjoy Cooking!!!

Ingredients:

Lungs                                    500 gm
Tomato                                    75 gm
Onion                                     125 gm
Green chilli                                 6 no
Cloves                                       2 gm
Cardamom                                2 gm
Cinnamon                                  2 gm
Bay leaf                                      2 no
Yellow gravy                        
  100 gm
Coconut milk                         100 ml
Coriander leaves                    1 spring
Salt                                          to taste
Oil                           
                  50 ml 
Procedure: 
1. Cut and Clean the lungs.
2. Heat oil in a kadai. Add cinnamon, cloves, cardamom, bay leaf.
3. Add chopped onions and fry till golden brown. 
4. Add chopped tomatoes, green chilli and fry for few minutes.
5. Add Yellow gravy, Coconut milk, Salt. Cook in a slow fire till lungs are tender and the gravy gets thickened.
6. Garnish with coriander leaves and serve hot with white rice, variety rice, roti, parotta, idly(Indian rice cake), dosa(Indian pancake) and any Indian breads.


Sunday, November 20, 2011

Spicy Poached Fish Recipe(100% no Oil)


Spicy poached fish is a simple and spicy recipe with zero oil. My friend Pravin has tried this recipe at home using a ready made fish fry masala which came out delicious. I tried this with the home made masala (gram flour with ground Indian spices and lemon juice) which came out simply superb. We have not used oil while cooking this dish. Try this oil free spicy fish recipe and Enjoy Cooking!!!

Ingredients:

Seer fish                        1 kg
Chilli powder                 2 tsp
Pepper powder             1 tsp
Ginger Garlic paste        2 tsp
Garam masala powder   1 1/2 tsp
Cumin powder               1/2 tsp
Lemon juice of               1 no 
Gram flour                     2 tbsp
Salt                                to taste

Procedure:

1. Wash and clean fish slices in salt water.
2. Mix chilli powder, pepper powder, ginger garlic paste, garam masala powder, cumin powder, gram flour, salt, lemon juice and required amount of water to make a masala paste.
3. Apply the masala paste over the fish slices and keep it in sunlight for 30 mins.

4. Place the marinated fish over a plantain leaf and poach the fish using a Idly(Indian rice cake) cooker over a high flame for 10 minutes.

5. Serve hot.

Note: Any ready made fish fry masala can be used instead for preparing ourselves.


Recipe by Pravin Babu (Cooking enthusiasist)


Saturday, November 19, 2011

Lamb/Mutton Liver Curry Recipe


Lamb/Mutton Liver curry is a popular dish in south India especially in Tamil Nadu as eeral curry. Marinated mutton liver cooked in a spicy onion based gravy with Indian spices. Mutton liver is soft and juicy. Use of some desicated coconut adds more flavor to the dish. This curry is a nutritious dish for all ages served with white rice,idli(Indian rice cake), dosa(Indian pancake) and any variety rice. Try this mutton liver curry and Enjoy Cooking!!!

Ingredients:

Liver                                  500 gm   
Fennel                                    30 gm
Onion                                   200 gm    
Desicated Coconut             30 gm
Garlic paste                        200 gm  
Pepper Corns                       30 gm
Poppy seeds                        25 gm   
Green chilli                               6 no
Cumin                         
           60 gm 
Oil                                            50 ml
Salt                                          to taste

Procedure:

1. Cut liver into medium sized pieces and wash for 4 to 5 times. 
2. Slice the onions length wise.  
3. Grind together pepper, poppy seeds, Green chilli, coconut, fennel, cumin into fine paste. 
4. Heat oil in a thick bottom kadai and put some fennel & cumin. Add onion, ginger garlic paste, liver and turmeric powder. Fry till the water vaporizes. 
5. Add the ground masala, salt and a glass of water and cook in a slow flame till liver gets cooked. When the gravy is getting thickened remove from fire.
6. Serve hot with rice, Indian rice cake, Indian Pancake.

Thursday, November 17, 2011

Kerala Parotta/Malabar Paratha (Indian bread made of refined flour, wheat flour, egg and milk)


Kerala Parotta/Malabar Paratha is a version of parotta from Kerala cuisine which is prepared with a combination of refined flour, wheat flour, egg and milk is used instead of water to make dough. Kerala parotta is soft, puffy with little bit sweet taste. This is one of the best breakfast and dinner menus in restaurants serving Kerala food. Kerala parotta with malabar fish curry, chicken curry and beef curry tastes awesome. Try this Kerala parotta recipe and Enjoy Cooking!!!

Ingredients:

All purpose flour Or Maida                                                3 1/2 cups
Wheat flour                                                                          1/2 cup
Oil For Kneading                                                               2 tbsp 
Salt                                                                                    1 tsp
Sugar                                                                                 1/2 tsp
Milk                                                                                 1 cup
Egg                                                                                     2 no
Oil  for Making Parottas and to Fry                             1/2 cup
Baking Soda                                                                     1 pinch

Procedure:

1. Mix flour,sugar,salt, baking soda, egg and 3 tbsp oil. Slowly add milk to this and Knead for 10 min. The dough will be sticky at first but by constant kneading it will be a soft ball.
2. Once the dough is soft,apply 1 tbsp of oil over the dough and cover the dough with a wet cloth for 2 to 3 hrs.
3. Uncover the dough, apply little oil in your hand and make lemon sized balls with the dough.
4. Apply oil in the work surface and take one ball, roll it with the rolling pin till the dough is too thin. Apply little oil over the rolled dough as well while you were rolling it.
5. Once it is pressed and rolled to the maximum, take the dough from one corner, and using your other hand hold the other corner and roll the dough in a circular motion and settle the dough in the center.
6. Apply little oil and press this rolled Dough and transfer it to the hot thick bottomTava.
7. Add little or no oil and fry the parottas in medium heat till both the sides turn brown in colour.
8.Once you are done with all parottas, keep all parottas one above other, smash it with both of your hands from the sides to make it softer.
9. Serve parottas hot with Chicken/Mutton/egg gravy/salna.

Tuesday, November 15, 2011

Pepper Mutton Recipe(Fry)


Pepper mutton recipe is a simple and popular fry dish in restaurants serving south Indian non-vegetarian food. Pepper mutton fry can be prepared with several regional variations which have a unique mouth watering taste. This peppery mutton is good for the people who have cold, helps in curing it as the pepper has some medicinal properties. Pepper mutton fry is served with rice and can be used as stuffing rolls. Try this pepper mutton fry recipe and Enjoy Cooking!!!

Ingredients:

Mutton(Boneless)                         500 gm
Onion(chopped)                           100 gm
Curd                                                 10 ml
Chilli Powder                                 15 gm
Pepper Powder                              20 gm
Oil                                                 50 ml
Salt                                                to taste

Procedure:

1. Cut mutton into medium size cubes and wash cleanly.
2. Add chilli powder, curd, salt and little water. Mix well and keep aside for few minutes.
3. Heat a thick bottomed vessel. Add the marinated mutton and cook in a medium fire till it is tender.
4. Heat oil in a thick bottomed kadai. Add chopped onion and fry till golden brown.
5. Add the cooked tender mutton and continue cooking till the water gets thickened. Add pepper powder and fry for few minutes.
6. Remove from heat when the meat is getting dry.
7. Serve hot with white rice.


Monday, November 14, 2011

Mughlai Chicken Curry(masala gravy)



Mughlai chicken curry is a famous mughal dish which is originally from central Asia but migrated to Indian during Mughal invasion. Mughlai chicken gravy or curry is a spicy dish prepared with chicken in a onion based gravy with basic Indian spices cardamom, cinnamon, cumins, saffron and cloves. Usually Indian curry/gravy contain tomatoes as one of the main ingredient but not used in Mughal cuisine frequently. Mughlai chicken masala gravy is one of the best combination with any kind of pulao rice and delicious with Indian breads like butter naan and roti. Recommended with butter naan or roti. Try this Mughlai chicken masala recipe and Enjoy Cooking!!!

Ingredients:

Chicken                                        1 large
Garlic, flakes                                 6 nos.
Cloves                                          4 nos.
Cinnamon                                     1 piece
Dry red chilies                              8 nos.
Onions                                          4 nos.
Ginger                                          1 piece
Cardamoms                                  4 nos.
Cumin seeds                                 1 tsp.
Saffron                                          ½ tsp.
Hot water                                      6 cups
Lemon juice                                   1 tsp.
Oil                                                 ½ cup
Salt                                                As required

Procedure:

1.Wash and cut the chicken pieces. Apply salt and keep aside.
2.Chop onions finely and grind all the masala to a fine paste.
3.Heat oil and fry the onions, then add the ground masala and fry over low fire till the oil separates.
4. Add chicken pieces and fry for a while until the chicken is well mixed with the masala.
5.Add 6 cups of hot water and let it simmer until the chicken is tender, then add the saffron soaked in lemon juice.
6.Simmer for a few more minutes till the gravy is thick. Serve hot garnished with chopped coriander leaves.

Note: Add 2 tbsp of coriander powder while frying if you want more gravy.

Saturday, November 12, 2011

Brinjal/Egg Plant Fry(Ennai Kathrikaai)


Brinjal/eggplant fry is a simple and quick spicy recipe popular in Tamil nadu and other parts of south India. Brinjal/eggplant cut into small pieces or into lengthwise and shallow fried with basic Indian spices, onion and tomato. You can find this dish served as a vegetable with South Indian meals in Restaurants and Hotels serving south Indian food. Brinjal/eggplant fry goes well with rice and roti. I prefer to have this by mixing with white rice. Try this eggplant recipe, feel the mouth watering taste and Enjoy Cooking!!!

Ingredients:

Brinjal                                    500 gms
Chopped Onion                     2 nos
Chopped Tomato                   2 nos
Chilli powder                         2 tsp
Garam masala powder           1 1/2 tsp
Curry leaves                          12 to 15 nos
Salt                                        to taste
Mustard seeds                       1/4 tsp
Black gram                             1/4 tsp
Oil                                         25 ml

Procedure:

1. Cut brinjal into small pieces. Wash it in cold water and keep aside.
2. Heat oil in a thick bottomed non-stick kadai. Add mustard seeds and black gram.
3. Add chopped onion once the mustard seeds start to splutter. Fry in a medium fire till the raw smell of the onion reduces.
4. Add chopped tomatoes and continue frying for 2 or 3 minutes.
5. Add salt, garam masala powder, chilli powder and curry leaves. Continue frying till the toamto gets smashed well.
6. Add cut brinjal and fry in a slow fire till it becomes soft and well cooked.
7. Garnish with coriander leaves and serve hot with white rice, any variety rice and Indian breads.


Friday, November 11, 2011

Mutton Do Pyaza(Mutton/Lamb in a spicy onion based curry)


Mutton Do Pyaza is a popular menu in restaurants serving north Indian food and dhabas. Mutton do pyaz dish is prepared in a onion based curry with basic Indian spices. Onion used in this curry is double the quantity of the normal curry. A good side dish for Indian breads (roti, naan, chappathi), pulao rice and fried rice. Mutton do pyaza dish can be prepared with chicken also. Try this onion based mutton curry recipe and Enjoy Cooking!!!

Ingredients:

Mutton                                         500 gm
Oil                                                50 gm
Onions (Sliced)                            115 gm
Salt                          
                    to taste

For Grinding

Onion                         
                115 gm
Garlic                        
                   10 gm
Ginger                        
                 10 gm
Red chillies                      
           5 gm
Coriander seeds          
              10 gm
Turmeric powder        
              a pinch

Procedure:

1. Clean & cut mutton into even sized pieces.  
2. Heat oil and fry sliced onions till golden brown. Remove. 
3. Add ground spices and fry well. 
4. Add meat and continue frying. 
5. Add onion, salt and hot water. 
6. Cook till meat is tender and gravy dry.
7. Garnish with Coriander leaves and serve hot with pulao and any Indian breads.


Thursday, November 10, 2011

Mughlai Korma (Lamb/Mutton in a spicy onion based sauce)


Mughlai Korma is one of the popular mughlai mutton dishes available in the restaurants serving Mughal cuisine. Mughlai  korma is prepared with ground Indian spices in a onion based gravy. You can add some coriander powder as required to increase the quantity of gravy which is optional. Mughlai korma tastes best with biryani, white rice and any Indian bread. Recommended curry with Indian rice cake. Try this authentic Mughal korma and Enjoy Cooking!!!

Ingredients:

Mutton                                    1Kg
Oil                                           120 gm
Sugar & Salt                          
   to taste

For grinding

Onion                         
                  50 gm
Garlic                        
                   10 gm
Ginger                        
                 10 gm
Red chillies                      
         6 - 10
Cinnamon                      
          2.5 cm ( 1 inch) piece
Cloves                        
                  5 gm
Cardamoms                     
          3 gm

Procedure:

1. Cut mutton into big pieces. Wash and drain. Apply ground spices and set aside.  
2. Heat 100gm oil. Add mutton, sugar and salt. cover and cook over a slow fire till the water that comes out of the meat is dried. 
3. Add just sufficient water to cover meat. When meat is tender, add the remaining fat and remove from fire.

Note: Add some coriander powder to increase gravy quantity which is optional.

Wednesday, November 9, 2011

Missi Roti (Chick Pea Flour/Besan Roti)


Missi roti is a traditional roti prepared with refined flour/whole wheat flour, gram flour, spinach and a mix of spices which is a healthy diet with most of the essential nutrition’s. Missi roti is available in all Indian restaurants serving North Indian food. Missi roti served with veg or non-vegetarian gravy in highway dhabas are tasty. Try this healthy Indian bread recipe and Enjoy Cooking!!!

Ingredients:

Whole wheat flour/Maida(refined flour)                               200 gms.
Besan(Gram flour)                                                                   200 gms.
Spinach, cleaned & minced                                                     100 gms.
Coriander leaves                                                                      A handful
Green onions, minced                                                             4 nos.
Pomegranate seeds                                                                1 tbsp.
Green Chilies                                                                           4 nos.
Salt                                                                                            To taste

Procedure:

1. Sift together the two flours and salt, stir in the rest of the above ingredients and add enough water to form a stiff dough.
2.Divide the dough into lemon sized balls and roll out each ball into a thick round disc on a floured board.
3.Apply ghee liberally to the uppermost side of the disc and fold into two.
4.Apply ghee again on the uppermost side of the folded disc and fold both the sides again to form a square.
5.Dip in dry flour and roll into a round disc or chapati.
6.Fry like parathas and serve hot.

Tuesday, November 8, 2011

Kadai Paneer ( Indian cottage cheese recipe)


Kadai paneer is one of the most popular Indian cottage cheese curry/gravy dish prepared in a spicy tomato and onion based gravy in a cooking time of 25 minutes using a kadai. Kadai paneer is perfect with any Indian breads and pulao rice. A recommended dish with naan and roti. Try this  paneer curry/gravy recipe and Enjoy Cooking!!!

Ingredients:

Paneer                                                    500 gms.
Sliced onion                                            1½ cup
Bay leaf                                                   2 nos.
Dry red chilli whole                                   3 nos.
Garlic paste                                             1 tsp.
Ginger paste                                            1 tsp.
Crushed coriander seeds                          2 tsps.
Tomato puree                                          ¾ cup
Red chili powder                                     1 tsp.
Garam masala powder                             1 tsp.
Oil                                                           2 tsps.
Salt                                                          To taste

Procedure:

1. Cut Paneer into triangles and keep aside.
2. Heat oil in a Kadai, add dry red chilli, coriander powder, bayleaf and then add
sliced onion, sauté onion till golden brown in color, and crisp.
3. Add Ginger Paste, Garlic Paste, stir and add tomato puree, cook for few
minutes.
4. Then add red chili powder, coriander powder and salt mix well. Add ½ cup
water if required.
5. Add Paneer and cook until coated with thick gravy.
6. Serve hot, garnished with lightly roasted crushed coriander seeds


Monday, November 7, 2011

Madras Chicken Curry Recipe(Chicken kuzhambu)


Madras chicken curry/chicken kuzhambu is a simple and quick recipe prepared in a coconutless spicy sauce. Madras chicken curry is available in non-vegetarian restaurants and hotels in and around Chennai and also in other parts of Tamil Nadu. Madras chicken curry dish tastes well with rice, parotta and biryani. Try this spicy chicken curry at home and Enjoy Cooking!!! An authentic flavoured dish.

Ingredients:

Chicken                                                            1 kg.
Chilli powder                                                     2 tsp.
Black pepper                                                    2 tsp.
Onions                                                              2 nos.
Tomato                                                            2 nos.
Garlic, chopped finely                                    3 flakes.
Ginger, chopped finely                                   2" piece
Cumin seeds, ground                                         4 tsp.
Coriander, ground                                             2 tsp.
Turmeric, ground                                               1 1/2 tsp.
Green Chili                                                        1 no.
Bay leaves                                                         2 nos.
Water, boiling                                                     900 ml.
Garam masala                                                    2 tsp.
Ghee                                                                 100 gms.
Salt                                                                   1 tsp.

Procedure:

1.Skin out the chicken, cut it into 10-12 pieces and make two cuts in each piece.
2.Add lemon juice, chili powder, black pepper and salt on the chicken pieces mix well and keep aside for 2 hours.
3.Heat ghee in a kadai, fry onions, garlic and ginger for 3 minutes.
4.Add tomato, cumin, coriander powder and turmeric, stir well and cook further for 2 minutes.
5.Add chicken pieces, green chilies and fry the pieces till they change colour.
6.Add bay leaves, required amount of water and bring to a boil and cook in slow flame for 35-40 mins.
7.Sprinkle in the garam masala and continue to cook further in a high flame for 10 minutes until the chicken is tender and soft.


Sunday, November 6, 2011

Chilli Mushroom Recipe prepared with Country Mushroom.


Chilli mushroom is a spicy and simple kadai/pan fried recipe prepared with country mushrooms and spiced up with green chillies and chilli powder. During rainy season we used to get naturally grown mushrooms in different colours from country side which is healthy compared to hybrid mushrooms. I purchased it during diwali from the local market of my home town and prepared chilli mushroom fry which was delicious and tasted similar to lamb/mutton. Try this healthy and spicy mushroom recipe which tastes good with rice, Indian breads and Enjoy Cooking!!!

Ingredients:

Country Mushroom                                 500 gm
Onions (Sliced)                                         200 gm
Green Chillies (cut vertically)             6 to 8 nos
Chilli Powder                                             25 gm
Chilli sauce                                                10 gm
Tomato ketchup                                         10 gm
Soya sauce                                                  5 gm
Orange color                                               2 gm
Vinegar                                                       3 ml
Salt                                                          to taste
Curry leaves                                       20 gm
Oil                                                           as required
Procedure:

1. Wash and cut mushrooms into quarters.
2. Add chilli powder, chilli sauce, tomato ketchup, soya sauce, vinegar, salt and orange color. Keep aside and soak for one hour.
3. Slice the onions. Cut green chillies into lengthwise slices.
4. Put the mushrooms in a pan. Cook till the mushrooms are tender in a slow fire and make it dry. Keep aside.
5. Heat oil, fry onions, curry leaves and green chillies. Then put the mushrooms and fry for few minutes.
6. Serve hot.

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