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.

Sunday, December 23, 2012

Soya Chunks Fry(Meal Maker Recipe)

Soya chunks fry is an easy and simple meal maker recipe which can be prepared in a very less cooking time approximately 20 minutes. I adopted this recipe from my aunty and atleast we cook this once in 10 days at home. This protein rich recipe tastes perfect as a starter and also a delicious side dish with sambar rice, pulao rice and rasam rice. It is a healthy diet and we are using very less oil for shallow frying. Try this healthy protein rich soya chunks fry at home and Enjoy Cooking!!!


Meal Maker(Soya chunks)                   100 gms
Garam masala powder                            2 tsp
Chilli Powder                                       2 tsp
Dry red chilli                                       1 no 
Cumin Powder                                   1 tsp
Mustard seeds                                   1/4 tsp
Black gram                                         1/4 tsp
Curry leaves                                      a few
Oil                                                       1 tbsp
Salt                                                      to taste


1. Boil water in a big vessel. Add the Meal maker to the boiling water and keep aside for 3 minutes.
2. Drain water and squeeze dry the meal maker. Cut the soft meal maker into small pieces.
3. Heat oil in a big non stick pan. Add mustard seeds, black gram, dry red chilli, curry leaves.
4. Add cut meal maker once the mustard seeds start spluttering and continue frying in slow flame for 1 minute
5. Add chilli powder, cumin powder, salt, curry leaves and garam masala and fry in a slow fire till soya chunks is cooked and crispy.
6. Serve hot as a side dish with white rice, pulao and any variety rice.

Tuesday, December 11, 2012

South Indian Mutton/Lamb Biryani Recipe(Muslim style)

South Indian mutton/lamb biryani prepared in muslim style is a delicious and less spicy recipe popular among muslims living in south Tamilnadu.This biryani is prepared during festivals like Ramzan, Bakrid, weddings and other occassions in muslim families.This type of biryani is served in hotels in south Tamilnadu run by muslim families. I adopted this recipe from my muslim family friend Rashida aunty whom I know from my birth. Try this muslim style south Indian mutton/lamb biryani at home and Enjoy cooking!!!


Mutton                       1 kg
Jeera rice                    1 kg
Small onions                150 gm
Onions sliced               150 gm
Ginger paste                75 gm
Garlic paste                 75 gm
Green chillies               2 no
Chilli powder               2 tsp
Coriander powder       2 tsp
Tomato chopped         3 no
Curd                           100 ml
Mint leaves                  1 bunch
Coriander leaves          1 bunch
Garam masala powder 1 tsp (cinnamon, cloves, cardamom equally)
Fennel                          1/4 tsp
Cardamom                   4 no
Cloves                         4 no
Cinnamon                    3 to 4 strips (1 inch each) 
Bay leaves                    1 no
Lemon juice of              1 no
Salt                               to taste
Oil                                150 ml
Ghee                             50 ml


1. Wash mutton well and keep aside. Grind small onions to a fine paste.
2. Heat oil in a thick bottom vessel. Add cardamom, cinnamon, cloves, fennel and bay leaves and fry for a minute.
3. Add ground small onion, chopped onions, green chillies (slit vertically), ginger and garlic paste. Continue frying in a slow fire till the raw smell of onions reduces.
4. Add chopped tomatoes and continue frying till it gets smashed well.
5. Add salt, chilli powder, garam masala powder, mint leaves, corinader leaves and  continue frying for few minutes.
6. Add mutton, curd and continue frying till the mutton gets 80 percent cooked. Add water if required.
7. Wash rice and keep aside. Measure the gravy and remaining water in the ratio of 1:2.
8. Transfer it to a 10 litre pressure cooker and pressure cook in a slow fire for 10 minutes.
9. Remove from heat and keep aside till the pressure goes.
10. Add 50 ml ghee and lemon juice and mix it.
12. Serve hot with Dalcha.

Monday, December 3, 2012

Dalcha Recipe

Dalcha is an authentic curry recipe of muslims living in south Tamil nadu, India prepared with mutton, vegetables, raw mango in mildly spiced dal based curry. Dalcha is served with their unique style of biryani during festive occassions, marriages, etc. Dalcha is served in few hotels in Madurai, Dindugal run by mostly muslims or the chefs will be muslims. Dindugal, Venu biryani hotel is more popular in Tamil nadu for this dalcha and Biryani. Try this authentic dalcha recipe at home and Enjoy Cooking!!!


Mutton with bones                      100 gms
Bengal gram                                10 tsp
Split pigeon peas(Toor dal)          10 tsp
Onion chopped                            1 1/2 no
Tomato chopped                          2 no
Cut Potato                                   1 no
Cut Brinjal                                   1 no
Cut Raw Mango                           1/2 no
Green chillies slit                           2 no
Ginger garlic paste                        3 tsp
Turmeric Powder                          1/2 tsp
Coriander leaves                           1 sprig
Salt                                               to taste
Oil                                                2 tsp


1. Wash mutton, bengal gram and split pigeon peas.
2. Add turmeric powder and pressure cook for 10 minutes.
3. Heat oil in a thick bottomed kadai. Add chopped onions, ginger garlic paste, green chillies and fry in a medium fire till the raw smell reduces.
4. Add chopped tomato, potato, brinjal, raw mango, coriander leaves and salt. Continue frying for 3 to 4 minutes.
5. Add the fried ingredients to the pressure cooked dal and mutton. Add required amount of water and pressure cook for 5 minutes. Keep aside.
6. Serve hot with Biryani.

Friday, November 23, 2012

Ceylon Chicken Curry Recipe

Ceylon chicken curry is a mildly spiced curry recipe from srilankan cuisine. Ceylon chicken curry is prepared with tender chicken cooked in an onion and coconut milk based curry. Coconut milk and spices gives you a good aroma and taste. Ceylon chicken curry is served in most of the restaurants serving Srilankan food and some south Indian restaurants serve this chicken curry. This chicken curry tastes delicious with white rice and parotta. Try this simple authentic Ceylon chicken curry recipe at home and Enjoy Cooking!!!


Chicken                             1 kg
Onions                               2 no
Green chillies                      4 no
Ginger garlic paste              3 tsp
Chilli powder                      1 tsp
Turmeric powder                 1/2 tsp
Coriander powder               2 tbsp
Curry leaves                        1 sprig
Lemon juice of                     1 no
Coconut                               3/4 no
Oil                                       2 tbsp
Salt                                     to taste


1. Wash and cut chicken into medium size pieces. Add chilli powder and salt, mix well and keep aside for atleast 45 minutes.
2. Grind coconut and make two extractions of coconut milk.Chop onions and slit green chillies.
3. Heat oil in a thick bottomed vessel.Add onions, green chillies, ginger garlic paste, coiriander powder and turmeric powder. Fry for 2 to 3 minutes in a medium fire.
4. Add chicken and fry well in a medium fire for few minutes.
5. Add 2nd extraction coconut milk and cook in slow fire till chicken is tender.
6. Add thick coconut milk, salt and lemon juice. Cook for another 5 minutes in slow fire.
7. Serve hot with white rice, biryani, parotta, etc.

Saturday, November 3, 2012

Rice Vada / Rice Dumpling (Deep Fried)

Rice vada is a simple and spicy deep fried Indian rice dumpling recipe prepared with white rice, gram flour and spices. Rice vada tastes similar to aama vada, a popular south Indian snack. This recipe is adopted from a tv show All in all Alamelu a cooking show hosted by south Indian actor Nalini in Sun TV. Rice vada was delicious with tomato ketchup. No need to worry if you have some left over rice, make this spicy Rice vada at home and Enjoy Cooking!!!


White Rice                      2 cups
Onion chopped               1 no big size
Green chillies chopped    1 no
Gram flour                      2 tbsp
Chilli powder                  1 tsp
Salt                                 to taste
Oil                                  for frying


1. Smash white rice a little with your hand.
2. Add chopped onion, green chillies, gram flour, chilli powder and salt. Mix well by sprinkling some water so the ingredients will bind.
3. Make small rounds and press it slightly to make into a small patti.
4. Heat oil in a thick bottom kadai.
5. Deep fry the pattis in a slow fire till it is well cooked.
6. Serve hot with coconut chutney or tomato ketchup.

Thursday, October 18, 2012

Butter Chicken Masala/Murgh Makhani Recipe

Murgh makhani recipe is a North Indian delicacy popular almost all over the world. Butter chicken masala is prepared with the grilled chicken cooked in a tomato and fresh cream based curry/gravy. Butter chicken masala is little spicy and sweet with the rich flavour of butter and cream. Using Kashmiri red chilli gives natural red colour to the curry. This chicken masala is available in most of the Indian restaurants serving North Indian non-vegetarian food. Butter chicken masala can be served with roti, naan, romali roti, any Indian bread and white rice. Try this delicious butter chicken masala recipe at home and Enjoy Cooking!!!


Chicken                                                                   800 gms.
Kashmiri Red Chili Powder                                  1 tsp.
Lemon Juice                                                           1 tbsp.
Salt                                                                          To taste


Curd (Yogurt)                                                        1 cup.
Ginger paste                                                           2 tbsps.
Garlic paste                                                            2.tbsps.
Garam Masala powder                                          1/2 tsp.
Kashmiri Red chili powder                                   1 tsp.
Lemon juice                                                           2 tbsps.
Butter                                                                     2 tbsps.
Mustard oil                                                            2 tsps.
Salt                                                                         To taste

For Gravy

Whole Garam Masala                                             1 tbsp.
Tomato puree                                                         400 gms.
Sugar/Honey                                                          2 tbsps.
Ginger paste                                                           1 tbsp.
Garlic paste                                                            1 tbsp.
Red chili powder                                                    1 tbsp.
Garam Masala Powder                                           ½ tsp.
Fresh cream                                                            1cup.
Kasoori methi                                                        ½ tsp.
Chopped green chilies                                           1 tsp.
Butter                                                                     50 gms
Salt                                                                         To taste


1. Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
2. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
3. Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
4. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
5. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done. Baste it with butter and cook for another 2 minutes. Remove and keep aside.
6. Heat butter in a pan. Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies. Cook for 2 minutes.
7. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey and powdered kasoori methi.
8. Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.
9. Serve hot with naan or parantha.

Sunday, October 7, 2012

Spicy Pan Fried Chicken Recipe

Pan fried chicken is a simple and spicy recipe prepared with chicken wings or thighs or breast marinated in a mixture of spices and sauces over night and then shallow fried in a non stick pan in a slow fire till the chicken is tender and crispy. Sauces used give a tangy and sour taste. Ginger garlic paste eliminates the raw odour of chicken and curry leaves gives a pleasant aroma. For best results use chicken breasts. Try this easy and tangy pan fried chicken recipe at home and Enjoy Cooking!!!


Chicken                                                               500 gm
Red chilli Powder                                                 2 tsp
Garam Masala                                                     2 tsp
Ginger garlic paste                                               1 tsp
Tomato ketchup                                                1 tsp
Green chilli sauce                                             1 1/2 tsp
Soy sauce                                                            1/2 tsp 
Curry leaves                                                       a few
Salt                                                                      to taste
Oil                                                                      10 ml


1.  Mix red chilli powder, garam masala powder, ginger garlic paste, ketchup, green chilli sauce, soy sauce, 5ml oil and salt with chicken. 
2.  Keep the marinated chicken for atleast 2 hrs in a refrigerator or in a cool place.
3. Heat oil in a non stick fry pan and fry marinated chicken in a slow flame till it is well cooked.
4. Add curry leaves and stir fry for another 1 minute.
5. Serve hot and garnish with lemon and onion slices.

Saturday, October 6, 2012

Potato Masala Recipe/Aloo Masala Curry

 Potato masala recipe is a basic vegetarian curry dish served with roti, naan, poori, white rice, etc in restaurants, hotels and dhabas in India. Aloo masala is prepared with cut small  pieces of boiled potatoes in a spicy onion, tomato based gravy/curry. Ingredients used are very basic ingredients available in home kitchen. Aloo masala curry is prepared more often in Indian families with roti, poori, white rice and any variety rice. Try this Potato masala recipe at home and Enjoy Cooking!!!


Potato                              400 gms
Onion                               1 no big size
Tomato                             2 no medium size
Chilli powder                    2 tsp
Ginger garlic paste            1 tsp
Cumin powder                  1/2 tsp
Coriander powder             2 tsp
Garam Masala Powder      1 tsp
Curry leaves                       a few
Coriander leaves                 1 sprig
Salt                                    to taste
Oil                                     15 ml


1. Wash and cut potatoes into medium pieces. Boil potatoes in salted water till it is 80 percentage cooked.
2. Peel potatoes and cut into small pieces and keep aside.
3. Chop onions and tomatoes finely.
4. Heat oil in a thick bottom kadai. Add chopped onions, ginger garlic paste, curry leaves and fry in a slow fire till it is light golden colour.
5. Add chopped tomatoes, chilli powder and continue frying for 2 minutes in slow fire.
6. Add cumin powder, corainder powder, salt, garam masala powder and continue frying in a slow fire till the oil comes out and the onions and tomatoes gets smashed well.
7. Add required amount to make curry consistency. Bring to boil and add potatoes. Cook in a slow fire for 5 to 8 minutes.
8. Garnish with coriander leaves and Serve hot with roti, naan, paratha, rice, etc.

Monday, September 24, 2012

Kozhukattai/Modak/Steamed Rice Dumpling

Kozhukattai/Modak is a simple steamed rice dumpling recipe prepared during festive occasions especially Ganesh chathurthi a Hindu festival celebrated on the birthday of Lord Ganesha. Kozhukattai is prepared with rice flour dough stuffed with sweet coconut jaggery filling and steamed in a steamer or idli cooker. Kozhukattai is available as a snack in south Indian restaurants and also as a evening snack in Tamilnadu especially in Madurai. Kozhukattai can be stuffed with any other kind of filling like pulses, meat etc. Try this Kozhukattai/Modak recipe at home and Enjoy Cooking!!!

For dough
Rice flour                       300 gm
Hot water                      175 ml
Salt                                to taste
Ghee                             as required

For Filling
Coconut                         1/2 no
Jaggery                          150 gm


1. Mix rice flour, salt and hot water together and knead well into a smooth dough.
2. Divide into equal portions and make balls.
3. Grate coconut. Heat a kadai and fry grated coconut for a minute in slow fire.
4. Pound jaggery and add to the kadai.
5. Stir continuously till the mixture becomes little sticky. Remove from heat.
6. Divide filling into equal portions as the dough.
7. Make 3 inch rounds with dough balls. Put filling in the center, fold and cover the edges.
8. Steam in an idli cooker for 10 minutes.
9. Brush with ghee and Serve hot.

Rice flour preparation:
1. Soak raw rice for 2 to 3 hours.
2. Dry a little and powder it using a mixer to make flour.Sieve flour
3. Heat a thick bottomed pan. Roast flour for few minutes or till its dry.
4. Sieve again. Store in an air tight container and use when needed.

Monday, September 17, 2012

Spicy Tomato Garlic Chutney Recipe/Chettinad Kara Chutney

Tomato garlic chutney is spicy chettinad chutney recipe prepared with onion, tomato, red chilli and garlic. This kara chutney is ground with raw ingredients and then boiled in a kadai for few minutes. Kara chutney has combination taste of both raw and cooked chutney with garlic aroma. This chutney is served in idli shops, hotels in and around karaikudi, madurai and other near by areas. A delicious chutney hot idli and dosa. Try this Chettinad tomato garlic chutney at home and Enjoy Cooking!!!


Onion(cut)                   2 no(medium size)
Tomato(cut)                 2 no(medium size)
Garlic                           8 flakes
Dry red chilli                 8 no
Coriander leaves           1 sprig
Curry leaves                  a few
Salt                                to taste
Oil                                 5 ml


1. Grind onion, tomato, garlic, dry red chilli, coriander leaves, curry leaves, salt together little coarsely.
2. Heat oil in a kadai. Transfer the ground chutney to kadai and add required amount of water.
3. Bring to boil and keep it in a slow flame for 5 minutes or till the chutney becomes thick.
4. Serve with idli and dosa.

Monday, September 10, 2012

Chicken Saute Recipe/Indian Style Chicken Recipe

Chicken saute in Indian style is a very simple easy recipe prepared with chicken breast or legs in a spicy onion tomato based sauce. Very basic spices available in the home kitchen is used to prepare this chicken saute. Marinating chicken with ground spices for a longer time gives a better taste as you can taste the spices flavour deep inside the meat in every piece of chicken. This dish can be served with white rice, roti or any Indian bread. Try this Indian style Chicken saute recipe at home and Enjoy Cooking!!!


Chicken                                        500 gm
Onions chopped                           2 no (medium size)
Tomato chopped                           2 no ( medium size)
Red chillies                                    8 no
Peppercorns                                  15 no
Cinnamon                                      1 no (1 1/2 inch size)
Cloves                                           4 to 6 no
Fennel                                           1/2 tsp
Ginger garlic paste                         2 tsp
Lemon juice of                               1 no
Salt                                                to taste
Curry Leaves                                 a few
Oil                                                 20 ml


1. Wash and cut chicken into medium size pieces.
2. Grind red chillies, peppercorns, cinnamon, cloves and fennel together to a fine paste using lemon juice and water if required.
3. Mix half the ground spices, salt and chicken. keep aside for 30 minutes.
4. Heat oil in a thick bottomed vessel. Fry marinated chicken for few minutes in a medium fire.
5. Add the remaining ground spices,salt and continue frying for 2 to 3 minutes.
6. Add chopped onions, curry leaves and saute.
7. Add chopped tomatoes, water if required and cover cook in a slow fire till chicken is tender.
8. Remove from heat and Serve hot with white rice, roti, etc.

Thursday, September 6, 2012

Naethu Vacha Meen Kuzhambu/South Indian fish curry/gravy with coocnut milk

South Indian fish curry/meen kuzhambu is a spicy and simple gravy prepared with river or sea fish in a onion and coconut based curry. This fish curry is popular in non vegetarian hotels like Muniyandi vilas in Tamilnadu. Fish curry is served with white rice and also served with idli(Indian rice cake) in some hotels and restaurants. For best taste serve it after 4 to 6 hours. Try this authentic south Indian fish curry/Meen kuzhambu at home and Enjoy Cooking!!!


Fish (Catla or small size Seer fish into pieces)                         500 gms
Onion                                                                                    150 gms
Tomato medium sized                                                             4 no
Green chillies                                                                         4 no
Chilli powder                                                                         2 tbsp
Ginger garlic paste                                                                 2 tsp
Grinded coconut (medium sized)                                              1/2
Fenugreek                                                                             2 tsp
Jeera                                                                                     1 tsp
Fennel                                                                                   1 tsp 
Coriander Powder                                                                 2 tbsp
Garam Masala                                                                       2 tsp
Salt                                                                                       to taste
Tamarind                                                                             1 lemon size
Turmeric                                                                               1/4 tsp
Curry leaves                                                                          5 gm
Coriander leaves                                                                   5 gm 
Gingely Oil                                                                            50 ml


1. Marinade fish with 1 tbsp chilli powder, 1 tsp ginger garlic paste, 1 tsp garam masala and salt.
2. Heat oil. Add onion, jeera, fennel, fenugreek and green chillies and fry till the raw smell of onion reduces.
3. Add tomato and continue fry for 3 minutes.
4. Add chilli powder, garam masala, turmeric powder, curry leaves, coriander powder and salt.
5. Fry in slow flame till the oil comes out seperately from the gravy.
6.Add grinded coconut and fry for another 3 to 5 minutes.
7. Add required water, tamarind pulp and boil the gravy in slow flame.
8. Add marinated fish to the gravy once the oil starts to seperate from the gravy.
9. Keep it in slow flame till the fish gets completely cooked.
10. Garnish the gravy with chopped coriander before serving.

Saturday, August 25, 2012

Vegetable Rava Upma/Rava Kichadi Recipe

Rava upma/kichadi is a popular breakfast recipe in south India is prepared with semolina/rava, vegetables and spices. Rava upma is served with coconut chutney and sambar as a breakfast  in most of the south Indian restaurants and hotels.Some prefer to have rava upma topped with sugar or spicy dosa powder. Rava upma is a simple dish to prepare when unexpected guests arrive during breakfast or dinner. Try this simple Rava upma/kichadi recipe at home and Enjoy Cooking!!!


Semolina(Rava)                   200 gm
Onion chopped                    2 no (medium size)
Tomato chopped                 1 no (big size)
Bengal gram                         1 tsp
Mustard seeds                      1/4 tsp
Green chillies chopped           2 nos
Chopped ginger                     1 inch size
Cut mixed vegetables             100 gm
Chilli powder                          1/2 tsp
Curry leaves                            few
Coriander leaves                     1 sprig
Salt                                         to taste
Oil                                          1/2 tbsp
Ghee                                      1/2 tbsp
Water                                     400 ml


1. Heat a thick bottom kadai and roast semolina/rava for a minute. Keep aside and let it cool down.
2. Heat oil in a kadai. Add mustard seeds, bengal gram.
3. Add chopped onion and green chillies when bengal gram colour slightly changes. Fry in a slow fire till onion is translucent.
4. Add chopped ginger, tomato, chilli powder, curry leaves, coriander leaves, mixed vegetables, salt and continue frying in a slow fire 3 to 4 minutes.
5. Add water and bring to boil.
6. Add roasted rava while stirring simultaneously to avoid lumps.Stir continuously till rava is cooked and becomes semi solid.
7. Remove from heat, add ghee and mix well. Serve hot with coconut chutney and sambar.


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