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.

Sunday, December 23, 2012

Soya Chunks Fry(Meal Maker Recipe)

Soya chunks fry is an easy and simple meal maker recipe which can be prepared in a very less cooking time approximately 20 minutes. I adopted this recipe from my aunty and atleast we cook this once in 10 days at home. This protein rich recipe tastes perfect as a starter and also a delicious side dish with sambar rice, pulao rice and rasam rice. It is a healthy diet and we are using very less oil for shallow frying. Try this healthy protein rich soya chunks fry at home and Enjoy Cooking!!!


Meal Maker(Soya chunks)                   100 gms
Garam masala powder                            2 tsp
Chilli Powder                                       2 tsp
Dry red chilli                                       1 no 
Cumin Powder                                   1 tsp
Mustard seeds                                   1/4 tsp
Black gram                                         1/4 tsp
Curry leaves                                      a few
Oil                                                       1 tbsp
Salt                                                      to taste


1. Boil water in a big vessel. Add the Meal maker to the boiling water and keep aside for 3 minutes.
2. Drain water and squeeze dry the meal maker. Cut the soft meal maker into small pieces.
3. Heat oil in a big non stick pan. Add mustard seeds, black gram, dry red chilli, curry leaves.
4. Add cut meal maker once the mustard seeds start spluttering and continue frying in slow flame for 1 minute
5. Add chilli powder, cumin powder, salt, curry leaves and garam masala and fry in a slow fire till soya chunks is cooked and crispy.
6. Serve hot as a side dish with white rice, pulao and any variety rice.

Tuesday, December 11, 2012

South Indian Mutton/Lamb Biryani Recipe(Muslim style)

South Indian mutton/lamb biryani prepared in muslim style is a delicious and less spicy recipe popular among muslims living in south Tamilnadu.This biryani is prepared during festivals like Ramzan, Bakrid, weddings and other occassions in muslim families.This type of biryani is served in hotels in south Tamilnadu run by muslim families. I adopted this recipe from my muslim family friend Rashida aunty whom I know from my birth. Try this muslim style south Indian mutton/lamb biryani at home and Enjoy cooking!!!


Mutton                       1 kg
Jeera rice                    1 kg
Small onions                150 gm
Onions sliced               150 gm
Ginger paste                75 gm
Garlic paste                 75 gm
Green chillies               2 no
Chilli powder               2 tsp
Coriander powder       2 tsp
Tomato chopped         3 no
Curd                           100 ml
Mint leaves                  1 bunch
Coriander leaves          1 bunch
Garam masala powder 1 tsp (cinnamon, cloves, cardamom equally)
Fennel                          1/4 tsp
Cardamom                   4 no
Cloves                         4 no
Cinnamon                    3 to 4 strips (1 inch each) 
Bay leaves                    1 no
Lemon juice of              1 no
Salt                               to taste
Oil                                150 ml
Ghee                             50 ml


1. Wash mutton well and keep aside. Grind small onions to a fine paste.
2. Heat oil in a thick bottom vessel. Add cardamom, cinnamon, cloves, fennel and bay leaves and fry for a minute.
3. Add ground small onion, chopped onions, green chillies (slit vertically), ginger and garlic paste. Continue frying in a slow fire till the raw smell of onions reduces.
4. Add chopped tomatoes and continue frying till it gets smashed well.
5. Add salt, chilli powder, garam masala powder, mint leaves, corinader leaves and  continue frying for few minutes.
6. Add mutton, curd and continue frying till the mutton gets 80 percent cooked. Add water if required.
7. Wash rice and keep aside. Measure the gravy and remaining water in the ratio of 1:2.
8. Transfer it to a 10 litre pressure cooker and pressure cook in a slow fire for 10 minutes.
9. Remove from heat and keep aside till the pressure goes.
10. Add 50 ml ghee and lemon juice and mix it.
12. Serve hot with Dalcha.

Monday, December 3, 2012

Dalcha Recipe

Dalcha is an authentic curry recipe of muslims living in south Tamil nadu, India prepared with mutton, vegetables, raw mango in mildly spiced dal based curry. Dalcha is served with their unique style of biryani during festive occassions, marriages, etc. Dalcha is served in few hotels in Madurai, Dindugal run by mostly muslims or the chefs will be muslims. Dindugal, Venu biryani hotel is more popular in Tamil nadu for this dalcha and Biryani. Try this authentic dalcha recipe at home and Enjoy Cooking!!!


Mutton with bones                      100 gms
Bengal gram                                10 tsp
Split pigeon peas(Toor dal)          10 tsp
Onion chopped                            1 1/2 no
Tomato chopped                          2 no
Cut Potato                                   1 no
Cut Brinjal                                   1 no
Cut Raw Mango                           1/2 no
Green chillies slit                           2 no
Ginger garlic paste                        3 tsp
Turmeric Powder                          1/2 tsp
Coriander leaves                           1 sprig
Salt                                               to taste
Oil                                                2 tsp


1. Wash mutton, bengal gram and split pigeon peas.
2. Add turmeric powder and pressure cook for 10 minutes.
3. Heat oil in a thick bottomed kadai. Add chopped onions, ginger garlic paste, green chillies and fry in a medium fire till the raw smell reduces.
4. Add chopped tomato, potato, brinjal, raw mango, coriander leaves and salt. Continue frying for 3 to 4 minutes.
5. Add the fried ingredients to the pressure cooked dal and mutton. Add required amount of water and pressure cook for 5 minutes. Keep aside.
6. Serve hot with Biryani.


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