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.

Thursday, June 28, 2012

Kadai Chicken Recipe/Kadhai Chicken Curry

 Kadai Chicken is a popular Pakistani and north Indian recipe prepared with skinless chicken, Indian spices, onion, tomato and stir fried in a thick bottomed copper kadai. Kadai chicken is spicy and at the same time has some tangy taste as the tomatoes used are more than normal quantity. Kadai chicken is a popular gravy menu in restaurants, hotels, dhabas serving north Indian food.Kadai chicken tastes delicious with white rice, biryani, pulao,roti and nan.Try this spicy Kadai chicken recipe at home and enjoy Cooking!!!


Chicken                                         500 gm
Tomatoes(chopped)                        5 no
Onions(chopped)                            2 no
Ginger garlic paste                          3 tsp
Dry red chilli                                   4 no
Green chillies (chopped)                 3 no
Red chilli powder                           1 tsp
Coriander powder                         3 tsp
Garam Masala Powder                  1 tsp
Cardamom                                    4 no
Cloves                                          4 no
Cinnamon                                    2 strips(1 inch each)
Oil                                              15 ml
Salt                                             to taste


1. Clean and joint chicken. Add salt, chilli powder and mix well. Keep aside.
2. Grind coriander powder and dry red chillies together to a coarse powder.
3. Heat oil in a thick bottomed kadai. Add cloves, cardamom, cinnamon, green chillies and ground dry red chilli and coriander powder. Fry for a minute in a medium fire.
4. Add chopped onions, ginger garlic paste and continue frying in a slow fire till onion becomes light golden brown in colour.
5. Add chopped tomatoes and continue frying for 2 minutes.
6. Add 100 ml water. Cover and cook till the gravy gets reduced.
7. Add marinated chicken, salt, garam masala powder and corinader leaves. Add some water if required.
8. Cover and cook till the chicken is tender and cooked well.
9. Remove from heat and Serve hot with roti, nan, pulao, white rice, biryani,etc.

Sunday, June 24, 2012

Pal Payasam/Semiya(Vermicelli) Payasam/Indian Kheer Recipe

Pal Payasam/Semiya Payasam is a sweet and delicious Indian kheer recipe prepared with vermicelli/semiya cooked in condensed milk, sweetened with sugar, flavourd with cardamom and garnished with sauted nuts and raisins. Semiya payasam is a most popular dessert served along with south Indian meals in restaurants, hotels and wedding lunches. This Indian kheer recipe is prepared during most of the festive occasions like diwali, vinayagar chathurthi, family get togethers,etc. Try this variety of Indian kheer recipe Pal payasam/Semiya payasam at home and Enjoy Cooking!!!


Milk                                                   1600 ml
Vermicilli                                              100 gm
Sugar                                                     60 gm
Cashew nuts                                         2 tbsp
Raisins                                                  1 tbsp
Cardamom powder                               1/2 tsp
Ghee                                                     10 ml


1. Boil milk in a thick bottomed pan and keep in slow fire till it reduces to three-quarters of its original quantity.
2. Heat 5 ml ghee in a kadai and saute vermicilli till it turns light brown in colour.
3. Add roasted vermicilli to the boiling milk and cook in a slow fire till the vermicilli is done.
4. Add sugar, cardamom powder and cook in slow fire for a minute.
5. Saute the cashew nuts and raisins in the remaining ghee and garnish it over the payasam/kheer.
6. Serve hot or cold as a dessert.

Wednesday, June 20, 2012

Kashmiri Chicken Curry Recipe

Kashmiri chicken is a delicious curry recipe from northern most part of India prepared chicken thighs and breast in a spicy dry nuts and curd based curry sauce. Kashmiri chilli gives a natural red colour to the curry without adding any food colour and a unique taste to curry. Curd is used instead of tomatoes which gives a tangy taste similar to tomatoes to the curry. This kashmiri chicken is a popular curry menu in restaurants, hotels serving non vegetarian north Indian food. This chicken curry goes well with white rice, roti, nan,etc. I adopted this recipe from one of my foodie friend Nancy from Birtish Columbia who likes Indian food. Try this spicy kashmiri chicken recipe at home and Enjoy Cooking!!!


Chicken                               500 gm
Onion(chopped)                    2 no
Dry red chilli                           2 no
Kashmiri chilli powder           1 1/2 tsp
Garlic(chopped)                     6 flakes
Ginger(chopped)                   1 inch size
Cumin                                   1/4 tsp
Coriander powder                 1 tsp
Cloves                                   6 no
Cardamom without seeds       6 no
Cinnamon                              1 no(2 inch in size)
Cashew nuts                          50 gm
Almonds                                25 gm
Curd/Yoghurt                        100 ml
Salt                                       to taste
Oil                                        30 ml
Coriander leaves                   1 sprig


1. Clean and joint chicken. Add salt, mix well and keep aside.
2. Heat a kadai and dry roast red chilli, corainder powder, kashmiri chilli powder,cumin seeds, cloves, cardamom and cinnamon separately. Grind the roasted spices into a fine powder.Keep aside.
3. Dry roast cashew nuts and almonds separately. Grind into a coarse powder.
4. Heat oil in a thick bottom vessel. Add chopped onions and fry in a medium fire till it becomes golden brown in colour or raw smell reduces.
5. Add chopped ginger, garlic and chicken. Continue frying for 5 minutes in a slow fire.
6. Add ground spices,salt and continue frying for 2 minutes. Then add required amount of water and cook in a slow fire till chicken is tender.
7. Mix ground cashew nuts and almonds with curd. Add some water if required.
8. Add mixed curd, bring to boil and continue cooking in a slow fire for 5 minutes.
9. Remove from heat and garnish with coriander leaves. Serve hot with rice, roti, nan, any Indian bread and variety rice.

Saturday, June 16, 2012

Chicken Dosa Recipe/Indian Chicken Crepe

Chicken dosa/crepe is a popular south Indian pancake or crepe recipe prepared with normal dosa batter and stuffed with spicy chicken kheema curry. Chicken dosa is one of the popular variety stuffed dosa available in most of the restaurants and hotels serving non-vegetarian breakfast and dinner. Hotel Empire in Bangalore is famous for this chicken dosa. This chicken dosa is served with mutton or chicken curry along with coconut chutney. Try this simple Chicken dosa/crepe recipe at home and Enjoy Cooking!!!


For Batter

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

For Stuffing

Minced Chicken                  200 gms
Fresh green peas                   50 gms
Onion finely chopped            2 nos
Tomato finely chopped          2 nos
Ginger garlic paste                2 tsp
Garam Masala Powder         1 tsp
Chilli powder                        2 tsp
Coriander powder                1 tsp
Fennel                                  1/4 tsp
Turmeric powder                  1/4 tsp
Curry leaves                          a few
Salt                                       to taste
Oil                                        1 tbsp

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. Cut Paneer into small triangles and keep aside.
7. Wash minced chicken in cold water. Add some salt, 1 teaspoon ginger garlic paste and keep aside.
8. Heat oil in a thick bottomed kadai. Add fennel, chopped onions, ginger garlic paste and fry in a medium fire till the raw smell goes off.
9. Add chopped tomato, curry leaves and salt. Fry in a slow fire till the tomatoes get smashed well.
10. Add the minced chicken and continue frying in a slow fire.
11. Once the minced chicken is half cooked, add fresh green peas, chilli powder, garam masala powder, turmeric powder and coriander powder.Add required amount of water.
12. Remove from heat once the chicken is tender and oil comes out separately.
13. 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.
14. Put required spicy chicken kheema stuffing  on the top and press it slightly so half of kheema goes inside batter. 
15. Pour oil on the edges and cook on both sides in a slow fire. Remove once kheema is cooked well.
16. Serve hot with mutton curry/salna and Coconut chutney

Monday, June 11, 2012

Spinach Broth Recipe/Bhaji Char ( Mildely Spiced Palak Soup a Traditional Sourashtrian Dish)

Spinach Broth/Bhaji Char is a traditional Sourashtrian recipe a common lunch menu among Sourashtrian families in south India. Spinach broth is prepared with palak/spinach/Amaranth tender cooked in rice washed water and milk and finally tempered with Indian spices. This spinach broth is mildely spiced and a nutritious dish rich in vitamins, minerals and other essential nutrition's.This tastes excellent with white rice and delicious when served as a soup. Try this healthy Spinach broth/Bhaji char in Sourashtrian way and Enjoy Cooking!!!


Onion(chopped)                                               50 gm
Palak/Spinach(chopped)                              2 bunches
Dry red chilli                                                  1 no 
Curry leaves                                                   a few
Mustard seeds                                               1/4 tsp
Black gram                                                      1/4 tsp
Asafoetida                                                      1/4 tsp
Oil                                                                       5 ml
Boiled Milk                                                    150 ml
Rice Washed Water                                     500 ml
Salt                                                                to taste
1. Heat rice washed water in a thick bottomed vessel. Add chopped onions.
2. Bring to boil. Add chopped palak/spinach and salt and continue to cook in a slow fire till spinach is tender. 
3. Remove from heat, add milk and keep aside.
4. Heat oil in a kadai. Add mustard seeds and black gram. Add broken dry red chilli and cury leaves when the mustard seeds start to splutter and fry till the colour of chilli and curry leaves lightly changes. Pour over the broth.
5. Serve hot with rice or as a soup.

Thursday, June 7, 2012

Amaranth Leaves Stir Fry Recipe/Keerai Poriyal/Polta Bhajji

Keerai poriyal(amaranth leaves stir fry) is a simple, quick and healthy recipe prepared in Sourashtra style with any kind of amaranth leaves stir fried along with some basic Indian spices. Amaranth leaves/arai keerai are rich in iron and minerals than spinach which is good for children and women. This recipe can be prepared with several variations. This keerai poriyal is served as a side dish in south Indian meals in most of the restaurants and hotels serving south Indian food. To add more taste and richness the keerai poriyal can be garnished with freshly grated coconut.Try this simple amaranth leaves stir fry/ keerai poriyal recipe at home and Enjoy Cooking!!!


Amaranth leaves/Arai keerai                       2 bunches
Onion chopped                                          1 no
Mustard seeds                                           1/4 tsp
Black gram                                                1/4 tsp
Dry red chilli                                              2 no
Curry leaves                                              a few
Salt                                                           to taste
Oil                                                            5 ml


1. Clean and wash amaranth leaves. Cut the leaves to pieces. Remove the hard stem.
2. Heat oil in a kadai. Add mustard seeds, black gram, broken dry red chillies and curry leaves and fry.
3. Add chopped onions and salt once the mustard seeds start to splutter and continue frying in a slow fire till the onion raw smell reduces.
4. Add the cut amaranth/arai keerai leaves and cover cook till the amranth leaves are cooked well. Sprinkle water at regular intervals.
5. Serve hot with rice and roti.

Sunday, June 3, 2012

Deviled Chicken Recipe

Deviled chicken is a simple and easy recipe prepared with boneless chicken marinated with ground mustard seeds and red chillies along with worcester sauce, ketchup and soy sauce for atleast 1 hour and then fried, cover cooked till it gets tender and roasted. Deviled chicken is served in most of the multi-cuisine restaurants in India. This chicken recipe can be prepared with several variations. A good side dish with fried rice, roti and other variety rice. Try this simple deviled chicken recipe at home and Enjoy Cooking!!!


Boneless chicken                                500 gms
Quartered Onions                               150 gms
Red chillies                                          4 nos
Mustard seeds                                    3 tsp
Worcestershire sauce                          1/2 tbsp
Tomato ketchup                                  1 tsp
Soy sauce                                           1 tsp
Lemon juice                                           2 tsp
Salt                                                     to taste
Sugar                                                  1 dsp
Chopped Lemon grass                        1/4 stem
Oil                                                       15 ml


1. Clean, wash and cut boneless chicken into small cubes.
2. Grind mustard seeds and red chillies into a fine paste using lemon juice.
3. Mix the ground paste with worcester sauce, tomato ketchup, soy sauce, sugar, salt and chopped lemon grass. Add this mix to the chicken and mix well. Keep aside for atleast 1 hour.
4. Heat oil in a thick bottomed frying pan. Fry chicken lightly, add quartered onions and fry in a slow fire.
5. Turn the chicken frequently, sprinkle with water and cover cook in a slow fire till the chicken is tender and roasted well.
6. Remove from heat and Serve hot with fried rice and any kind of rice.

Friday, June 1, 2012

Homemade Fried Chicken (South Indian Style Chicken Fry)

Homemade fried chicken prepared in south Indian style is a popular chicken fry starter recipe in authentic south Indian restaurants and hotels serving non-vegetarian food. South Indian fried chicken with boneless chicken breast or chicken with bones, marinated in a ground spicy mixture, cover cooked in a pan till it is tender without adding water which keeps the flavour and taste of spices and chicken and then deep fried. This chicken fry is famous in country side of Tamil nadu. An excellent spicy starter and one of the best accompany with drinks during parties. Try this simple and healthy south Indian style fried chicken recipe and Enjoy Cooking!!!


Boneless chicken breast                           500 gms
Small onions                                              30 gms
Kashmiri red chilli powder                         2 tsp
Dry red chilli                                             4 nos
Pepper powder                                        1 tsp
Cinnamon                                                 1 no(2 inch in size)
Garlic                                                       4 to 5 flakes
Salt                                                          to taste
Oil                                                           for frying
Curry leaves                                             1 sprig


1. Clean, wash and cut boneless chicken breast into medium size cubes.
2. Grind kashmiri red chilli powder, dry red chilli, pepper powder, cinnamon, garlic, small onions and salt into a fine paste.
3. Mix the ground spices with the chicken and keep it aside for 30 minutes.
4. Heat a thick bottomed pan and cook the marinated chicken along with curry leaves in a slow fire till chicken is tender.
5. Heat oil in a thick bottomed kadai and deep fry the chicken pieces in a slow fire.
6. Garnish with the cooked curry leaves and Serve hot with sliced onion and lemon wedges.


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