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.

Saturday, December 31, 2011

Onion Uthappam/Dosa (Indian Pancake stuffed with chopped Onions)


Onion uthappam is a variety of Indian pancake stuffed with chopped onions fried in a thick bottomed tava. Onion uthappam is one of the famous breakfast menus in the restaurants serving south Indian food. Grated carrot and chopped green chilly can be added along with onions to add more flavour and taste. Try this simple Dosa variation and Enjoy Cooking!!!

Ingredients:

Onion(chopped)                         250 gm
Raw rice (Idly rice)                    500 gm
Black gram                                    175 gm
Fenugreek seeds                               1/2 tsp
Salt                                                    to taste
Oil                                              for frying


Procedure:
1. Wash rice and black gram. Soak both rice and black gram and fenugreek seeds seperately for atleast 2 hours.
2. Grind black gram along with fenugreek seeds in a wet grinder in to a fine paste by adding water in between when it thickens. It will take atleast 30 to 45 mins for grinding into a smooth paste. Transfer into a big vessel.
3. Now grind raw rice into a paste but not too smooth as black gram. Takes 15 minutes to grind. Add salt before 5 minutes.
4. Now mix both the batters into the same big vessel.
5. Allow batter to ferment atleast for 12 hours.
6. Heat a dosa tava (cast iron tava) and brush it lightly with oil. When hot, pour a ladel full of batter, spread using a circular motion to make a thick dosa.
7. Put chopped onion on the top and press it slightly so half of onion goes inside batter. 
8. Pour oil on the edges and cook on both sides in a slow fire. Remove once onions are cooked well.
9. Serve hot with Sambar and Coconut chutney

Wednesday, December 28, 2011

Aloo Gobi Masala (Cauliflower and Potato curry/gravy)


Aloo gobi masala(Cauliflower and Potato curry) is a delicious and popular main course recipe in India prepared with cut potatoes, cauliflower florets and blend of spices. This aloo gobi masala dish is available in restaurants serving North Indian food and a favourite dish served with Roti, any Indian breads and pulao rice.Try this simple healthy cauliflower and potato curry recipe and Enjoy Cooking!!!

Ingredients:

Cauliflower                                     450 gm
Potatoes                                         225 gm
Onions                                           115 gm
Coriander powder                          1 tsp
Chilli powder                                  1 tsp
Turmeric                                         a pinch
Green chillies                                  1 no
Bay leaves                                       1 no
Salt                                                  to taste
Lime                                               Half
Fat                                                 50 gm

Procedure:

1. Peel and cut potatoes into fours. Cut cauliflower into large pieces. Grind Onion to a paste.
2. Soak cut potatoes and cauliflower florets in a salted hot water for 5 minutes.
3. Heat fat. Fry coriander powder, chilli powder,bay leaf and turmeric. Add ground onions, prepared vegetables, salt and whole green chillies.
4. Add enough water to cook.
5. When vegetables are well cooked and dry, add lime juice and remove.
6. Serve hot with roti and pulao rice.

Note: Add one chopped tomato while frying to add little bit sour taste.


Saturday, December 24, 2011

Plum Cake/Christmas Cake Recipe


Ingredients:

Maida(All purpose flour)  130 gm
Butter                                 85 gm
Sugar                                 85 gm
Egg                                    2 no
Cloves                               6 no
Cherries                             30 gm
Tuti fruity                           85 gm
Cashew nut                       45 gm
Baking Powder                 2 tsp

Procedure:

1. Cream butter and sugar.
2. Sift maida with baking powder.
3. Beat and add each egg seperately with the maida and beat continously.
4. Add chopped tuti fruity to prepared sugar caramel.
5. Add sugar caramel to the maida mixture.
6. Pour this mixture to a mould and bake at 300 degree F or 150 degree C.

Friday, December 23, 2011

Indian Omelette Recipe(Egg Omelette)


Indian Omelette is a version of omlette prepared with eggs, onion, tomato, spices and herbs available in Indian restaurants serving non vegetarian food. This spicy omlete can be used to stuff sandwiches along with sauces, cheese and green leaves. Available as a street food all over India. Try this simple Indian egg omelette recipe and Enjoy Cooking!!!

Ingredients:

Eggs                                                     6 nos.
Chopped onions                                   2 nos.
Chopped tomatoes                               2 nos.
Finely chopped green chilies                  3 nos.
Oil                                                        For frying
Salt and pepper                                    To taste

Procedure:

1. Beat the eggs and add the chopped onions, tomatoes, green chilies, salt and
pepper.
2. Mix all the ingredients thoroughly.
3. Heat oil in a frying pan and add a portion of the mixture to make one omlette.
4. Cook over slow flame tiil mixture is firm and flip it over and cook on the other
side.
5. Repeat the method to cook the remaining mixture.
6. Serve hot with aloo parathas and chutney.


Tuesday, December 20, 2011

Adhirasam Recipe(Indian Doughnut Recipe with rice flour and brown sugar )


Adhirasam is a famous south Indian sweet prepared during festive occasions in south India. This is prepared using coarsely ground raw rice, brown sugar, cardamom and sesame seeds. Adhirasam is a favourite snack of all ages which is similar to doughnuts. Try this simple recipe and Enjoy Cooking!!!

Ingredients:

Raw rice                          250 gms
Brown sugar(Jaggery)      250 gms
Sesame seeds                  1/2 tsp
Cardamom powder          1/4 tsp
Ghee                                1 tbsp
Oil                                    for frying

Procedure:

1. Wash and soak rice in water for 30 to 45 mins. Drain water and trasnfer to absorbent paper to remove remaining water.
2. Grind it to coarse powder in a mixer and keep aside.
3. Heat 150 ml of water in a pan. Add brown sugar(Jaggery) and bring to boil. Keep it in a slow fire till you get a thick jaggery syrup. To test the consistency of the syrup add a tsp of syrup to water it should not mix with water.
4. Add ghee, cardamom powder, and sesame seeds. Mix well.
5. Add ground rice and mix well to make a dough. Keep aside for atleast one day.
6. Divide the dough into small lemon sized balls and roll out into rounds of 3  inch in diameter.
7. Heat oil in a thick bottomed kadai and deep fry it in a slow fire.
8. Transfer to absorbent paper to remove excess oil and Serve hot.


Thursday, December 15, 2011

Khusboo Idly (Soft and fluffy Indian rice cake)


Khusboo idly is a variety of Indian rice cake popular in Tamil Nadu which is soft, fluffy and big. Idly batter prepared for khusboo idly contains more black gram and some dry yeast which gives softness and fluffyness. Normal idly moulds are used so above idly is not big. You can taste this idly in Tamil nadu at most of the hotels and restaurants. Try this idly/Indian rice cake recipe with small variation and Enjoy Cooking!!!

Ingredients:

Raw rice (Idly rice)                    500 gm
Black gram                                180 gm
Dry Yeast                                          5 gm
Fenugreek seeds                               1/2 tsp
Salt                                            to taste
Procedure:

1. Wash rice and black gram. Soak both rice and black gram seperately for atleast 2 hours.
2. Grind black gram along with fenugreek seeds in a wet grinder in to a fine paste by adding water in between when it thickens. It will take atleast 30 to 45 mins for grinding into a smooth paste. Transfer into a big vessel.
3. Now grind raw rice into a paste but not too smooth as black gram. Takes 15 minutes to grind. Add salt before 5 minutes.
4. Now mix both the batters into the same big vessel.
5. Add yeast to 10 ml of warm water and let it dissolve. Add to the batter and mix well.
5. Allow batter to ferment atleast for 12 hours.
6. Mix and Spoon out the batter into greased idli moulds and steam for 10 to 12 minutes.
7. Serve hot with Sambar and Coconut Chutney 
Note: You can add 1/4 tsp of Baking soda to the batter before making idly if the batter is heavy. Different idly moulds are available in the market for different shapes. 

Thursday, December 8, 2011

Herbal Dosa Recipe ( Indian Herbal Pancake Recipe)


Herbal dosa(Indian Pancake) is a home recipe which is popular among Sourashtrians and they prepare during festive occasions mostly for dinner. Herbal dosa is prepared with normal Dosa batter in which onion; ginger, turmeric powder and some spices are mixed with the batter. The batter should be little thick in consistency for better results. Herbal dosa can be served with coconut chutney, sambar and ginger chutney. Try this simple variation in dosa recipe and Enjoy Cooking!!!

Ingredients:

Onion(chopped)                         100 gm
Pepper coarsely ground          2 tsp
Green Chillies chopped            2 no
Ginger chopped                           2 inch
Curry leaves chopped               1 spring
Turmeric powder                         1/2 tsp
Asafoetida                                      2 pinch

For Batter

Raw rice (Idly rice)                    500 gm
Black gram                                    175 gm
Fenugreek seeds                               1/2 tsp
Salt                                                    to taste
Oil                                                      for frying 


Procedure:

1. Wash rice and black gram. Soak both rice and black gram and fenugreek seeds seperately for atleast 2 hours.
2. Grind black gram along with fenugreek seeds in a wet grinder in to a fine paste by adding water in between when it thickens. It will take atleast 30 to 45 mins for grinding into a smooth paste. Transfer into a big vessel.
3. Now grind raw rice into a paste but not too smooth as black gram. Takes 15 minutes to grind. Add salt before 5 minutes.
4. Now mix both the batters into the same big vessel.
5. Allow batter to ferment atleast for 12 hours.
6. Add onion, green chillies, ginger, curry leaves, pepper powder, turmeric powder, asafoetida and mix well. Keep aside for 2 hours.
7. Heat a dosa tava (cast iron tava) and brush it lightly with oil. When hot, pour a ladel full of batter, spread using a circular motion to make a thick dosa.
8. Pour oil on the edges and cook on both sides. Fold over when fried.
9. Serve hot with Sambar and Coconut chutney

Wednesday, December 7, 2011

Bhindi Masala ( Ladies finger/Okra in a spicy curry/ gravy)


 Bhindi or Okra masala curry is a healthy and tasty vegetarian recipe which is a preferable dish for lunch and dinner with rice, roti and chappathi. Bhindi or Okra masala is a popular main course dish in Indian restaurants. Okra is a nutritious vegetable rich in iron, minerals, vitamins, etc and good for health. Try this healthy Bhindi or Okra masala curry recipe and Enjoy Cooking!!!

Ingredients:

Ladies finger (Okra)                          250 gms
Onions chopped                    2 no
Tomatoes chopped                2 no
Chilli powder                        1 tsp
Lemon juice of                      1 no
Turmeric powder                  1/2 tsp
Garam Masala Powder         1 tsp
Pepper Powder                    to taste
Salt                                      to taste
Coriander leaves                  2 tbsp (chopped)
Oil                                       30 ml

Procedure:

1. Wash ladies finger and cut into pieces. Fry the ladies finger in a kadai for 2 to 3 minutes to remove the stickyness. Keep aside.
2. Heat oil in a kadai. Add chopped onions and fry till the raw smell goes.
3. Add chopped tomato, salt, turmeric powder, chilli powder and pepper powder and continue frying till the tomatoes get smashed.
4. Add ladies finger, lemon juice and garam masala and continue frying in slow flame for 2 minutes.
5. Add required amount of water and cook in a medium or slow flame until ladies finger is tender.
6. Garnish with chopped coriander leaves and serve hot

Tuesday, December 6, 2011

Thakkali Char(Spicy Tomato Broth a traditional Sourashtrian dish)


Thakkali char (Spicy tomato broth) is a traditional Sourashtrian recipe common among Sourashtrian families in south India. Thakkali char is a simple recipe and easy to cook dish prepared with onion, tomato and basic Indian spices and tastes excellent with white rice. This can be served as a soup for lunch and dinner. Try this less spicy quick recipe at home and Enjoy Cooking!!!

Ingredients:

Onion(chopped)                50 gm
Tomato(chopped)            100 gm
Chilli Powder                     1 tsp
Curry leaves                     12 nos
Coriander leaves                1 spring 
Dry red chilli                      1 no
Mustard seeds                    1/4 tsp
Black gram                         1/4 tsp
Asafoetida                           1/4 tsp
Salt                                      to taste
Oil                                       10 ml
Water                                   500 ml

Procedure:

1. Heat 5 ml oil in a thick bottom kadai. Add mustard seeds, black gram, dry red chilli cut into halves, curry leaves and asafoetida and fry. Remove from heat and transfer to another vessel once the mustard seed starts to splutter.
2. Heat remaining 5 ml oil in a kadai or sauce pan. Add chopped onion and fry in a slow fire till it changes to light brown in colour.
3. Add chopped tomatoes, chilli powder, chopped coriander leaves and salt. Continue frying in a slow fire till the tomatoes gets smashed well.
4. Add 500 ml water and bring to boil. Cook in slow fire for 3 to 5 minutes.
5. Remove from heat and mix with the fried ingredients.
6. Serve hot with white rice. This can be served as a soup too.

Monday, December 5, 2011

Chicken Masala Recipe



Chicken masala  recipe in dry style is a famous dish in restaurants and hotels of south India served as a side dish in lunch and dinner menu. Chicken masala is prepared by marinating the chicken with a blend of spices for few hours and cover cooked in a sauce pan with less amount of oil and sprinkling some water several times. Turmeric, ginger and garlic in this chicken masala adds some medicinal properties to the dish and makes it a healthy chicken masala dish. This simple and easy to cook recipe tastes awesome with rice, biryani, pulao, roti, chapathi,etc. Try this simple chicken masala recipe at home and Enjoy Cooking!!!

Ingredients:

Chicken                                                                500 gm
Cumin                                                                   3 gm
Red chillies (remove seeds)                                   5 no
Ginger                                                                  5 gm
Coriander seeds                                                  5 gm
Turmeric                                                              2 gm
Garlic                                                                  3 flakes
Vinegar                                                              1/2 cup
Coriander Leaves                                              1 spring.
Salt                                                                     to taste
Fat                                                                      for frying

Procedure:

1. Grind coriander, chillies, turmeric, ginger, garlic and cumin together with salt and vinegar.
2. Clean and joint chicken. Mix well with the ground ingredients. Allow to stand for one hour.
3. Fry in 2 tablespoon fat, sprinkle water and cook covered till chicken is tender and there is no gravy.
4. Garnish with chopped coriander leaves and slice of Tomatoes. Serve hot.

Note: If the chicken is tender use juice of 1 lemon instead of Vinegar.



Saturday, December 3, 2011

Sourashtra Tomato Rice/Thakkali Pongal Recipe(Tomato flavoured rice prepared in Sourashtrian Style)


Tomato rice/Thakkali pongal is a popular variety rice prepared in a traditional Sourashtrian way living in South India especially in Madurai, Dindugal, Salem, Bangalore, etc. Tomato rice is a flavoured rice prepared with Jeera rice or basmati rice, tomato, onion and basic Indian spices like cardamom, cloves, cinnamon, ginger, garlic and bay leaf. Tomato rice is similar to biryani but this rice dish contains more tomato. Tomato rice is called as Thakkali pongal by Sourashtrians and  prepared during most of the small functions and family get togethers.Traditionally prepared tomato rice in sourashtrian way is available in the hotels, restaurants, street food shops run by Sourashtrians. For best taste use good ripen tomatoes. Try this traditional Sourashtrian recipe and Enjoy Cooking!!!

Ingredients:

Basmati or Jeera Rice               500 gm
Onion (chopped)                       3 nos
Tomato (chopped)                     12 nos
Green chillies                             8 nos 
Cinnamon                                  5 to 6 strips
Cardamom                                6 to 10 nos
Cloves                                       8 to 10 nos
Fennel                                        2 tsp
Bay leaves                                 3 nos
Chilli powder(optional)       1 tsp
Ginger chopped                      1 1/2 inch 
Garlic chopped                       6 flakes
Curry leaves                              1 spring
Coriander leaves                        1 spring
Mint leaves                                a few
Salt                                            to taste
Oil                                             15 ml

Procedure:

1. Wash Basmati rice and soak it in 900 ml of water for 15 to 30 mins.
2. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves,  fennel and fry in a slow flame till the cashewnut colour changes slightly brown. 
3. Add chopped Onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
4. Add chopped tomatoes, chopped ginger and garlic, corinader leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed.
5. Add Basmati rice and continue frying for 2 mins.
6. Add water in which we soaked rice. Bring to boil and pressure cook for 10 minutes in a slow fire.
7. Remove from  heat and transfer to a big plate.
8. Add ghee(optional) and mix well.
9. Serve hot with kurma and raita.
Note: Use good ripen tomatoes for best taste.

Friday, December 2, 2011

Carrot Halwa Recipe With Condensed Milk(Delicious and sweet Indian dessert)


Carrot Halwa or Pudding is famous dessert in India prepared with grated fresh carrot, milk, ghee and topped with fried cashew nuts, dry grapes and crushed cardamom powder. Carrot halwa is prepared during most of the special occasions. This dish is rich in Vitamin A and other essential nutrition’s as it contains carrot, milk and ghee. Prepare carrot halwa on your beloved ones birthday to make it a wonderful occasion. Try this simple sweet meat dessert and Enjoy Cooking!!!

Ingredients:

Carrots                                1 kg
Milk                                     1 1/2 litre
Sugar                                    400-500 gm
Cardamum powder                1 tsp
Cashewnuts                            10 to 12 nos
Kiss miss(Dry grapes)          6 to 8 nos
Saffron                                    few flakes
Ghee                                     2 tbsp

Procedure:

1. Peel and grate carrots using a grater.
2. Mix milk and carrots in a heavy sauce pan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. 
3. Add sugar, 1 tbsp ghee and cook further till thickens and ghee comes out. 
4. Heat remaining ghee, add cardomom, cashewnuts, saffron and kiss miss. Stir on low heat till the cashewnuts turn into light brown colour and kiss miss enlarges. 
5. Add it to the sauce pan, mix well and Serve hot.


Share

Twitter Delicious Facebook Digg Stumbleupon Favorites