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, 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.


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