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.

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.

Sunday, August 19, 2012

Rice Puttu/South Indian Steam Cake Recipe

Rice Puttu/South Indian steam cake is one of the popular breakfast in rural south India especially in Kerala and TamilNadu. This puttu is prepared by steaming rice flour in a puttu maker flavoured with ghee and garnished with freshly grated coconut. Rice puttu is served with kadala curry in restaurants and hotels in south India. A nutritious sweet dish favourite among kids as a evening snack mostly served in street shops, hotels and mess. Try this simple puttu recipe and Enjoy Cooking!!!


Rice flour                            115 gms
Grated coconut                  35 gms
Cardamom powder            1/2 tsp
Ghee                                 10 ml
Salt                                    to taste
Sugar                                to taste (optional)


1. Sieve rice flour, add salt and sprinkle little water now and then to make flour as a coarse or small granules.
2. Steam the wheat flour in puttu maker or idly cooker for 10 minutes.
3. Remove from heat. Add ghee, grated coconut, sugar, cardamom powder and mix well.
4. Serve hot.

Saturday, August 4, 2012

Deep Fried Plantain Recipe/Vazhakai Bhajji/Banana Fritters

Deep fried plantain/Vazahkai Bhajji/Banana fritters is a popular street food snack in south India prepared with plantain/raw banana slices coated with spicy batter and deep fried. Vazhakai bhajji is served in all the restaurants, hotels in Tamilnadu, Andhra, Karnataka and Kerala as a snack. This bhajji is a popular snack in Tamilnadu tea stalls served with coconut chutney or sambar. Try this deep fried plantain recipe at home and Enjoy Cooking!!!


Raw Banana/Plantain                   1 no
Gram Flour                                 30 gms
Rice Flour                                   10 gms
Chilli Powder                              1 1/2 tsp
Food colour                                a pinch (optional)
Salt                                             to taste
Oil                                              for deep frying


1.Wash plantain and cut into thin slices length-wise and keep aside.
2. Mix gram flour, rice flour, chilli powder, food colour and salt. Add required amount of water to make batter of medium consistency.
3. Heat oil in a thick bottom kadai.
4. Dip plantain slices in the batter to coat all over the plantain slice and deep fry in a slow fire till it is cooked well.
5. Serve hot with coconut chutney.


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