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, 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.


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