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, May 28, 2012

Spicy Chicken Soup (South Indian style)

Spicy chicken soup is a popular recipe from south Indian cuisine prepared with chicken bones and boneless chicken slow cooked with spices. This chicken soup recipe is a basic soup menu in restaurants and hotels serving south Indian non vegetarian food. This chicken soup is a famous street food in south India especially in Tamil Nadu available at a very reasonable price. Try this healthy and spicy chicken soup recipe and Enjoy Cooking!!!


Chicken Bones                                                             500 gms.
Boneless Chicken (Skinned)                                         100 gms.
Onion (chopped)                                                             1 no
Tomato (chopped)                                                         1 no
Refined Flour                                                                 30 gms.
Chopped Garlic                                                           1 tsp.
Cumin seeds                                                                 ½ tsp.
White Pepper Powder                                                  1 tsp.
Oil                                                                                1 tsp.
Bay Leaf                                                                       2 no.
Green Chili                                                                    2 no.
Garam Masala Powder                                                 ½ tsp.
Turmeric powder                                                       1/4 tsp
Curry leaves                                                               a few
Coriander leaves                                                        2 sprig
Salt                                                                              As per taste.


1. Clean and wash chicken bones.
2. Clean, wash and cut chicken into half centimeter dice.
3. Put chicken pieces in a deep pan. Add 1¼ liters water, chopped garlic,tomato, onion bayleaf, slit green chilies, curry leaves, coriander leaves, salt and bring it to a boil. Simmer for half an hour. Keep aside.
4. Heat oil in a pan. Add cumin seeds, let it crackle and add flour,turmeric powder, cook for a minute on a slow flame and then add reduced chicken stock, chicken pieces, white pepper powder, Garam Masala Powder and salt.
5. Bring it to a boil and serve piping hot.

Saturday, May 26, 2012

Lahori Chicken Recipe (Pakistani Cuisine)

Lahori chicken is a simple and delicious curry recipe from pakistani cuisine popular in most of the restaurants all over the world serving Indian, Bangladeshi and Pakistani cuisine. Spicy lahori chicken in prepared with chicken marinated in a curd based spicy mixture, then pan fried and slow cooked in a onion, tomato and almond based spicy gravy/curry. Using almond paste makes the dish protein rich and the curry goes well with white rice, roti and parotta. This recipe is adopted from my friend Jasvinder Singh, a food lover having a facebook page named "The Food Court". Try this simple and delicious lahori chicken recipe and Enjoy Cooking!!!


Chicken                                     500 gm

For Marinade

Curd                                        30 ml
Coriander leaves with stem       1 bunch
Ginger garlic paste                    3 tsp
Red chilli powder                     1 tsp
Mint leaves                              2 sprig
Pepper powder                       1 tsp
Salt                                         to taste
Oil                                          15 ml

For Gravy

Onions                                 200 gm
Tomatoes                             250 gms
Ginger(finely chopped)         1 tsp
Turmeric powder                  1 tsp
Red chilli powder                  1 tsp
Garam Masala Powder          2 tbsp
Curd/Yoghurt                         200 ml
Almond                                  15 nos
Dry mango powder                 1 tsp
Oil                                          50 ml

For Tempering

Mustard seeds                       1 tsp
Coriander seeds                     1 tsp
Cumin seeds                           1 tsp
Garlic diced                            10 cloves
Small onions quartered            3 no
Dry red chilli                           1 no
Oil                                          15 ml


1. Wash and joint chicken. Dry chicken using a paper towel.
2. Add pepper powder and salt. Keep aside for minimum of 15 minutes.
3. Grind coriander leaves, mint leaves, ginger garlic paste and red chilli powder to a paste.
4. Add ground paste, 30 ml curd, 15 ml oil and mix and rub over the chicken well. Marinade for atleast 12 hours.
5. Grind onion and tomato separately to a fine paste.
6. Heat oil in a thick bottomed kadai. Add ground onion and fry in a slow fire till  it changes to golden brown colour.
7. Add ground tomato and fry in a medium fire till the oil separates.
8. Soak almonds for 15 minutes, peel skin and ground it to a fine paste.
9. Add chopped ginger, red chilli powder, turmeric powder, salt and curd/yoghurt.Bring to boil.
10. Add almont paste and cover cook in slow fire for 15 to 20 minutes. Add some water if required.
11. Add dry mango powder and keep aside.
12. Heat oil in a pan. Add chicken and fry in a high fire for few minutes.
13. Remove and add to the gravy. Cook in a slow fire another 15 to 20 minutes.
14. Heat oil in a kadai, add garlic and fry till it becomes light brown, add whole red chilli, mustard seeds.
15. Add coriander seeds and cumin seeds once the mustard seeds start to splutter and fry for 2 minutes.
16. Add small onions and fry till tender. Pour it over the gravy.
17. Serve hot with white rice, paratha, roti,etc.

Friday, May 18, 2012

Hyderabadi Dum Biryani/Chicken Biryani

Hyderabadi dum biryani is a popular biryani variety all over India prepared with mutton or chicken or vegetables. This hyderabadi dum biryani is prepared with chicken marinated in ground spices, curd and slow cooked in dum with half boiled spicy rice. Hyderabadi chicken biryani is served in most of the restaurants and hotels serving andhra cuisine. This biryani recipe is a blend of mughal and andhra cuisine. Hyderabad house and Hyderabadi biryani restaurant chain is famous for its hyderabadi dum biryani in Bangalore, India. Try this authentic hyderabadi dum biryani recipe at home and Enjoy Cooking!!!


For Curry

Chicken                             1 kg
Onions(sliced)                   100 gm
Ginger garlic paste               3 tsp
Coriander powder               1 tsp
Garam Masala Powder        2 tsp
Pepper powder                   1/2 tsp
Chilli powder                       1/2 tsp
Cumin powder                     1/2 tsp
Curd                                    200 ml
Lemon juice of                     1 no
Oil                                      75 ml
Ghee                                   15ml

For Rice

Basmati rice                        400 gm
Cloves                                8 to 10 no
Cinnamon                           2 pieces(each 2 inch)
Cardamom                          6 no
Bay leaf                               2 no
Peppercorns                        15 no
Saffron                                a pinch
Milk                                    50 ml
Salt                                     to taste


1. Half boil the rice with cloves, cinnamon, cardamom, bay leaf, peppercorns and salt. Remove, drain and keep aside to cool it.
2. Wash and joint chicken into medium sized pieces.
3. Add garam masala powder, pepper powder, chilli powder, cumin powder, coriander powder, ginger garlic paste, curd, salt, lemon juice to chicken and soak for minimum 1 hour.
4. Dissolve saffron in hot milk.
4. Heat oil in a thick bottom kadai. Add sliced onions and fry till golden brown.
5. Add the soaked chicken and cook in a slow fire till chicken is 80 percent done.
6. Grease a 5 ltr pressure cooker with ghee. Put a layer of chicken and a layer of rice over it. Repeat it till all chicken and rice are done. Pour saffron dissolved milk over the rice.
7. Seal the cooker and cook in a slow fire till rice and chicken are done.
8. Granish with coriander leaves and serve hot with any curry and raita.

Tuesday, May 15, 2012

Sourashtra Mor Kuzhambu/Buttermilk curry/Dheim Ounty(Similar to Punjabi Kadhi)

Sourashtra Mor Kuzhambu is a popular buttermilk curry recipe among Sourashtrians living in south India which is a variation from south Indian mor kuzhambu and tastes similar to Punjabi kadhi. Mor kuzhambu is a simple recipe prepared with less sour curd, roasted and ground bengal gram, coconut and cumin seeds and tempered with spices.Mor kuzhambu/dheim ounty is one of the common lunch menu among Sourashtrians and south Indians during occassions and a curry served with meals in authentic south Indian restaurants and hotels. Try this simple authentic Sourastrian mor kuzhambu/kadhi recipe and Enjoy Cooking!!!


Split Bengal Gram               3 tsp
Curd/Yoghurt                      100 ml
Coconut                             1/5 no
Cumin                                 1 tsp
Turmeric powder                 1/4 tsp
Green chilli                           1 no
Salt                                      to taste
Coriander leaves                  1 sprig

For Tempering

Dry red chilli                         2 no
Mustard seeds                      1/4 tsp
Black gram                           1/4 tsp
Curry leaves                         a few
Oil                                        10 ml


1. Heat a kadai and roast split bengal gram.
2. Grind coconut, roast split bengal gram, green chilli and cumin seeds into a fine paste.
3. Heat 5 ml of oil in a thick bottomed vessel. Add the ground paste and fry for a minute in a medium fire.
4. Add curd, turmeric powder, salt and fry for a minute in a slow fire. Add water to make it to curry consistency.
5. Bring to boil and remove from heat. Keep aside.
6. Heat remaining oil in a kadai. Add mustard seeds and black gram. Add curry leaves and broken red chillies when mustard seeds start to splutter.
7. Add over the curry and garnish with chopped coriander leaves.
8. Serve hot with white rice.

Note: For best results use less sour curd or yoghurt.

Sunday, May 13, 2012

Malabar/Kerala Chicken Curry with Coconut

Malabar/Kerala chicken curry is a famous recipe from Malabar region of Kerala and a popular curry recipe in Kerala cuisine. Malabar chicken curry is prepared with chicken and roasted ground spices in a thick coconut milk based curry or sauce. This chicken curry is little spicy and the aroma of coconut and spices makes one mouth watering. This Kerala chicken curry is available in restaurants and hotels serving Kerala cuisine and also in most of the south Indian restaurants and hotels as it is a very popular curry in south India. Try this authentic Malabar/Kerala chicken curry recipe and Enjoy Cooking!!!


Chicken                                500 gms
Onion chopped                     100 gms
Potatoes                               150 gms
Coconut                               1/2 no
Coriander powder                1 tsp
Red chillies                            2 no
Pepper corns                        6 to 8 no
Fennel                                  1 tsp
Turmeric powder                  1/4 tsp
Garam Masala Powder         1 tsp
Ginger garlic paste                 1 tsp
Oil                                        15 ml
Mustard seeds                       1/4 tsp
Curry leaves                           12 to 14 nos
Salt                                         to taste

For tempering

Small Onion                          5 gms
Cinnamon                             1 inch piece
Cloves                                  4 nos
Oil                                        10 ml


1. Clean and joint chicken. Drain water thoroughly.
2. Grind chopped onion, pepper corns, turmeric powder, red chillies, garam masala powder, fennel, coriander powder to a fine paste.
3. Peel and cut potatoes into medium size pieces.
4. Grind coconut and make three extractions of coconut milk.
5. Heat oil in a thick bottomed vessel. Add some chopped small onions and mustard seeds.
6. Add ground masala, chicken and curry leaves once the mustard seeds start to splutter.Fry in a slow fire for 5 minutes.
7. Add salt and continue cooking in a slow fire till the chicken is 70 percent done.
8. Add cut potatoes, ginger garlic paste and third extraction coconut milk.
9. Add second extraction of coconut milk when potatoes are cooked and continue cooking till the gravy becomes little thick.
10. Add third extraction of coconut milk. Bring to boil and remove from heat.
11. Heat oil in a kadai. Add remaining chopped small onions, cinnamon and cloves. Pour over the curry when the onion turns brown.
 12. Serve hot with rice, biryani, chapati and  parotta.

Thursday, May 10, 2012

Hotel Sambar Recipe(Tiffin Sambar,Tamil nadu special)

Hotel sambar/tiffin sambar is a popular tiffin/breakfast recipe prepared with onion, tomato, vegetables in a spicy lentil based curry. Tiffin sambar is served along with idli(Indian rice cake), dosa(Indian pancake/crepe) and pongal in the restaurants and hotels in south India. This type of tiffin sambar is famous in Tamil nadu especially in south Tamil nadu hotels and street food shops serving idli, pongal and dosa. Try this easy hotel sambar recipe and Enjoy Cooking!!!


Split pigeon peas(Toor dal)                        30 gm
Gram flour                                                   2 tbsp
Onion  finely chopped                               1 no (medium size)
Tomato  finely chopped                             3 no (medium size)
Turmeric powder                                      1/4 tsp
Green chillies chopped                              4 no
Sambar Powder                                       2 tsp
Curry leaves                                            12 to 14 no
Coriander leaves                                      2 spring
Mustard seeds                                         1/4 tsp
Black gram                                              1/4 tsp
Salt                                                          to taste
Oil                                                           15 ml


1. Wash split pigeon peas and soak it for 15 mins in water in the ratio 1:2 1/2. Cook pigeon peas in pressure cooker for 12 mins in slow flame.Keep aside.
2. Heat oil in a big kadai. Add mustard seeds, black gram and curry leaves and let the mustard seeds splutter.
3. Add chopped onion and green chillies and fry till the colour of onion starts to change.
4. Add chopped tomato, turmeric powder, sambar powder and salt. Fry in a slow fire till the tomato get smashed. Add gram flour and continue frying in slow fire for 2 minutes.
5. Add cooked pigeon peas and add required amount of water if necessary so that the sambar will be not be too thick or thin.Cook in slow flame for 5 mins.
6. Garnish with chopped corinader leaves and Serve hot with idly, dosa and pongal.

Tips: You can add vegetables like carrot, beans, drumstick to add taste to sambar. 2 tsp of ghee makes sambar more delicious.

Monday, May 7, 2012

Indian Egg Rice

Egg rice is a simple and easy to cook Indian recipe prepared with aromatic basmati rice, flavoured with cloves, cinnamon, pepper corns and spiced up by mixing peppery scrambled egg. Egg rice is available in most of the Indian restaurants, highway dhabas and hotels serving non vegetarian food. Egg rice tastes well with any veg and non veg curries along with a starter like fish fingers, chicken kebab,etc for lunch and dinner. Try this healthy egg rice recipe at home and Enjoy Cooking!!!


Basmati rice                       400 gms
Eggs                                  4 nos
Onions sliced                     1 no(big size)
Peppercorns                      2 tbsp
Cloves                              6 to 8 nos
Cinnamon  stick                1 inch
White pepper powder       1 tsp
Salt                                   to taste
Oil                                    25 ml


1. Wash and clean rice. Soak basmati rice for 30 minutes.
2. Cook the soaked basmati rice adding pepper corns, cloves, cinnamon and salt.
3. Heat oil in a thick bottom kadai. Add onion and fry till raw smell reduces.
4. Beat egg well and add it. 
5. Add white pepper powder and salt. Continue frying in a slow fire till the eggs are well cooked.
6. Add scrambled egg to the cooked rice and mix well.
7. Serve hot with any vegetarian and non vegetarian curry/gravy.

Sunday, May 6, 2012

KFC Style Fried Chicken(Homemade Kentucky Fried Chicken Recipe)

KFC style fried chicken is a homemade Kentucky fried chicken recipe prepared with chicken drumsticks or breasts marinated in a mix of  curd, chilli powder, beaten egg and salt atleast for 3 to 4 hours, then covered with a spicy blend of all purpose flour mix and bread crumps and finally deep fried in oil.Everyone wonder about the taste of the KFC fried chicken and this recipe gives almost similar taste to KFC chicken but little spicy matching the Indian taste. This fried chicken tasted awesome with tomato ketchup. Try this homemade spicy KFC Style Fried Chicken and Enjoy Cooking!!!

Chicken drumsticks/breast                             8 nos
Curd                                                             100 ml
Beaten Egg                                                    1 no
All purpose flour                                            50 gms
Bread crumps                                                 50 gms
Chilli powder                                                  1 tsp
White pepper powder                                     1 tsp
Onion dried and powdered                              1 tsp
Basil/Thulasi leaves dried and powdered           1 tsp
Oregano/Omam leaves dried and powdered     1 tsp
Green chillies chopped                                      1 no
Garlic dried and powdered                                1 tsp
Ginger dried and powdered                               1 tsp
Salt                                                                   to taste   
Oil                                                                    for frying
1. Wash and clean chicken. Drain water well from chicken.
2. Add beaten egg, curd, 1/2 tsp chilli powder, salt to chicken and mix well. Marinade it for atleast 3 to 4 hrs.
3. Ground all purpose flour,green chillies,white pepper, oregano/omam, garlic, ginger,basil/thulasi, remaining chilli powder,salt.
4. Cover marinated chicken with ground spicy all purpose flour mix and then with bread crumps.
5. Heat oil in a thick bottom kadai and deep fry the chicken in a slow fire till it is cooked.
6. Serve hot with tomato ketchup.

Wednesday, May 2, 2012

Vegetable Do Pyaza(Punjabi/Mughal dish)

Vegetable do pyaza is a famous north Indian recipe from Punjabi and Mughal cuisine. Vegetable do pyaza is a common vegetarian menu in restaurants and hotels serving north Indian food. Vegetable do pyaza is prepared with mixed vegetables like potatoes, gobi/cauliflower, fresh peas, carrot, beans, etc in a spicy onion and tomato based gravy. Kashimiri red chilli used gives a red colour and adds taste to the dish. Veg do pyaza tastes awesome with Indian breads like roti, naan, chapathi and with any kind of pulao rice. Try this healthy Vegetable do pyaza vegetarian recipe and Enjoy Cooking!!!


Onion chopped                        200 gms
Tomatoes chopped                  200 gms
Potatoes                                  100 gms
Fresh green peas                       50 gms
Carrots                                     50 gms
Broad Beans                            100 gms
Kashmiri red chilli powder        2 1/2 tsp
Coriander powder                    2 tsp
Turmeric powder                      1/4 tsp
Cumin                                      1/4 tsp
Ginger garlic paste                    2 tsp
Mustard seeds                         1/4 tsp
Salt                                          to taste
Oil                                           25 ml


1. Wash vegetables. Peel potatoes. Cut beans, carrot and potatoes into pieces.
2. Grind ginger garlic paste, half of the onions, corainder powder,  turmeric powder, kashmiri red chilli powder, cumin seeds, mustard seeds together to a fine paste.
3. Heat oil in a thick bottomed vessel and fry the remaining chopped onions till golden brown. Remove it from oil and keep aside
4. Add ground spices and fry for 1 or 2 minutes. Then add chopped tomatoes, salt and continue frying in a slow fire till oil comes out.
5. Add cut vegetables and fry for 2 minutes in a medium fire.
6. Add fried onions and enough water to cook vegetables.
7. Remove from heat once the vegetables are cooked and the gravy/curry gets thickened.
8. Serve hot with roti, naan and any kind of pulao rice.


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