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.

Desserts

Make tasty smoothies and ice creams at home as branded ice creams available in the market.

Sunday, January 29, 2012

Chicken Pot roast recipe (roasted in less oil)


Chicken pot roast is prepared with chicken drumsticks marinated in some Indian spices and sauces atleast for 4 to 5 hours and then shallow fried in a sauce pan with very less amount of oil. Using olive oil for cooking  gives a better taste and flavour. Marinating chicken for a long time improves taste as the spices and sauces intrudes the chicken well. Chicken pot roast can be served with rice, biryani and Indian breads. Try the simple variation from usual chicken roast recipe and Enjoy Cooking!!!

Ingredients:

Chicken(cut in 8 pieces)                                         900 gms.
Ginger garlic paste                                                 2 tbsps.
Soya sauce                                                            2 tbsps.
Chilli sauce                                                            1 tsp.
Ajinomoto                                                             ¼ tsp.
Vinegar or lemon juice                                        2 tbsps.
Chilli powder                                                         ½ tsp.
Worcestershire sauce                                             2 tbsps.
Tomato sauce                                                        4 tbsps.
Oil                                                                        2 tbsps.
Salt and pepper                                                     to taste

Procedure:

1.Wash and dry the chicken.
2.Mix all the ingredients and marinade the chicken in it for 4-6 hours in the refrigerator.
3.Heat oil in a heavy bottom kadai and cook on low heat till chicken is done and dry.
4.Garnish with coriander leaves and Serve hot with boiled vegetable and bread rolls.


Wednesday, January 25, 2012

Mixed Vegetable Idly(Indian rice cake stuffed with spicy mixed vegetable)


Mixed vegetable idly is a variety of Indian rice cake stuffed with spicy stir fried vegetables. Usually Rava idly prepared with sooji is stuffed with spices and vegetables which are available in all south Indian restaurants. For a change we tried with the normal idly and stuffed with stir fried mixed vegetables which came out delicious and improved the nutritional value of normal idly and became little spicy. Mixed vegetable idly was awesome with sambar(spicy lentil curry) and coconut chutney. Try this simple variation normal idly (Indian rice cake) with the leftover stir fried vegetables and Enjoy Cooking!!!

Ingredients:

For Batter

Raw rice (Idly rice)                    500 gm
Black gram                                150 gm
Fenugreek seeds                               1/2 tsp
Salt                                            to taste
For stuffing

Potato                             100 gms
Carrot                             100 gms
Peas                                100 gms
Cauli flower florets           100 gms
Pepper powder                2 tsp
Garam Masala Powder    1 tsp
Coriander powder           1 tsp
Cumin powder                 1/2 tsp
Mustard seeds                 1/4 tsp
Curry leaves                     6 to 8 nos
Salt                                  to taste
Oil                                   1 tbsp 
Procedure:
1. Wash rice and black gram. Soak both rice and black gram 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. Wash all vegetables. Peel potato and cut into small pieces. Cut carrots into small pieces.
7.  Heat oil in a thick bottomed kadai. Add mustard seeds and curry leaves.
8. Add cut vegetables and fry in a medium fire.
9. Add salt, sprinkle some water and continue frying in a slow fire.
10. Add pepper powder, garam masala, coriander and cumin powder when the vegetables are half cooked and continue frying till all vegetables become tender. Remove from heat and keep aside.
11. Mix and Spoon out the some batter into greased idli moulds, add  2 spoon of stir fried vegetables and spoon out some batter to fill the mould. Steam for 10 to 12 minutes.
12. Serve hot with Sambar and Coconut Chutney. 

Monday, January 23, 2012

Egg Vindaloo(Portuguese cuisine influenced curry recipe)


Egg vindaloo is one of the traditional Goan curry dish popular in restaurants serving north Indian food dishes. Egg vindaloo is a hot and spicy curry dish which is influenced by Portuguese cuisine as Goa was one of the colony under Portuguese for a long period. Ghee(clarified butter) is used for frying which gives a delicious taste and flavour. Egg vindaloo is a tasty curry served with rice, roti, phulka, nan. Lemon juice can be replaced with couple of tomatoes to have a different and less sour taste. Try this authentic Goan dish and Enjoy Cooking!!!

Ingredients:

Boiled eggs                                   4 nos
Onions (chopped)                         3 nos
Chilli powder                                3 tsp
Ginger garlic paste                        2 tsp
Cumin powder                             1 tsp
Cinnamon                                    1 inch piece
Garam masala                              1 tsp
Lemon juice diluted with water      1 no
Sugar                                            1 tbsp
Ghee                                             35 ml
Salt                                               to taste

Procedure:

1. Heat ghee in a thick bottom vessel and fry onions in a slow flame.
2. Mix chilli powder, ginger garlic paste, Cumin powder with some lemon juice well.
3. Add the masala mix, salt and cinnamon when onion raw smell subsides and continue frying for 2 minutes.
4. Add sugar, diluted lemon juice and garam masala.
5. Cut the boiled eggs into halves lengthwise and add it to the gravy.
6. Cook till the gravy thickens and Serve hot with rice and any Indian breads.


Thursday, January 19, 2012

Pepper Potato Recipe


Pepper potato is a simple and quick recipe prepared with boiled potatoes and  cooked in a ground spicy masala paste. Masala is prepared with very basic spices available in south Indian home kitchen. Pepper potato dish is served as one of the vegetable in most the south Indian meals served for lunch in most of the South Indian restaurants. Pepper potato is a better side dish for roti, chapathi and any variety rice. Try this simple pepper potato recipe which has some medicinal properties and Enjoy Cooking!!!

Ingredients:

Potato                         400 gms
Onion chopped              25 gms
Dry Red chilli                 1 nos
Pepper                          2 tsp
Turmeric powder       1/4 tsp
Cumin seeds                  1 tsp
Garlic                            3 - 4 medium flakes
Salt                               to taste
Oil                                1 tbsp 

Procedure:

1. Cook potatos in a pressure cooker adding salt to it. Keep aside and let it cool.
2. Peel the skin and cut the potato into small pieces.
3. Grind pepper, cumin, dry red chilli, garlic into a fine paste.
4. Heat oil in a thick bottom kadai. Add chopped onions and fry in a slow flame.
5. Add the ground paste, salt and turmeric powder when onion raw smell reduces and continue frying in a slow flame for 2 to 3 minutes.
6. Add potato and fry for 2 minutes. Add some water and cook till it becomes almost dry.
7. Serve hot with rice, variety rice and any Indian  breads.


Saturday, January 14, 2012

Toasted Chicken Nuggets Sandwich Recipe(Indian Style)


Chicken nuggets sandwich is a fusion recipe of Western and Indian cuisine. Chicken nuggets sandwich is prepared with toasted whole wheat bread spreaded with mayonaisse, stuffed with spicy onion tomato based curry, cut chicken nugget pieces and topped with grated cheese. Lettuce can also be added if you like greeny leaves as stuffing. Basic spices in the curry give an Indian flavour to the sandwich. Try this fusion sandwich best suited for lunch boxes and Enjoy Cooking!!!

Ingredients:

Whole wheat bread slices             12 nos
Onion(chopped)                            4 nos
Tomato(chopped)                          4 nos
Chicken Nuggets                              12 nos
Garam Masala powder                  2 tsp
Red chilli powder                          2 tsp 
Mustard seeds                              1/2 tsp
Mayonnaise                                    16 tsp 
Salt                                               to taste
Cheese                                         as required
Curry leaves                                 10 to 12 nos
Oil                                                5 ml

Procedure:

1. Heat oil in a thick bottomed kadai. Add mustard seeds and curry leaves.
2. Add chopped onions once the mustard seeds start to splutter and fry onions in a slow fire.
3. Add chopped tomatoes when the raw smell of onion reduces and continue frying.
4. Add red chilli powder, garam masala, and salt and continue frying till the tomatoes gets smashed well.
5. Remove from heat and keep aside.
6. Cut fried chicken nuggets into small pieces.
7. Heat a tawa or griddle. Toast the bread slices slightly. the upper layer should be little crispy not the entire bread.
8. Take a toasted bread slice. Spread a teaspoon of mayonnaise on one side.
9. Then spread some prepared spicy onion tomato stuffing and put chicken nugget pieces. Grate some cheeseover it.
10. Take a toasted bread slice. Spread mayonnaise on the both the sides. Keep over the stuffed bread slice. Repeat the step 9 and keep another toasted bread over it.
11. Heat a tawa and warm the prepared sandwich and Serve hot.

Thursday, January 12, 2012

Stir Fried Spicy Mixed Vegetable Recipe


Stir fried spicy mixed vegetable is a simple and quick recipe prepared with potato, peas, carrot and cauliflower along with pepper and Indian spices. This dish is little spicy which can be served as a side dish with rice and also it can be used to stuff wraps and rolls. Vegetables make this dish nutritious. Try this simple stir fry mixed vegetable recipe and Enjoy Cooking!!!

Ingredients:


Potato                             100 gms
Carrot                             100 gms
Peas                                100 gms
Cauli flower florets           100 gms
Pepper powder                2 tsp
Garam Masala Powder    1 tsp
Coriander powder           1 tsp
Cumin powder                 1/2 tsp
Mustard seeds                 1/4 tsp
Curry leaves                     6 to 8 nos
Salt                                  to taste
Oil                                   1 tbsp

Procedure:

1. Wash all vegetables. Peel potato and cut into small pieces. Cut carrots into small pieces.
2.  Heat oil in a thick bottomed kadai. Add mustard seeds and curry leaves.
3. Add cut vegetables and fry in a medium fire.
4. Add salt, sprinkle some water and continue frying in a slow fire.
5. Add pepper powder, garam masala, coriander and cumin powder when the vegetables are half cooked and continue frying till all vegetables become tender.
6. Remove from heat and Serve hot.


Tuesday, January 10, 2012

Peas Pulao/Indian Rice Pilaf Recipe(Basmati rice cooked with peas and mild spices)



Pea’s pulao is simple recipe and a delicious main course dish with the flavour of peas, cardamom, cloves and cinnamon. This rice dish is easy to prepare in a very less cooking time. This Indian pilaf rice is served in most of the Indian restaurants and hotels. This can be served with any vegetable curry or gravy. Try this simple recipe and Enjoy Cooking!!!
 
Ingredients:

Basmati Rice                                     500 gms
Fresh Green Peas                              500 gms
Fat                                                      50 gms
Onions                                                50 gms
Cardamom                                           1 gm
Cloves                                                 1 gm
Cinnamon                                            1 gm
Bay Leaves                                         1 gm
Salt                                                     to taste

Procedure:

1. Wash and Soak basmati rice.
2. Shell Peas and wash it.
3. Slice onions. Heat fat in a pressure cooker and fry sliced onions till it becomes golden brown in colour.
4. Remove onions and drain. Add cardamom, cloves, cinnamon and bay leaves. Fry for a minute in a slow fire.
5. Add rice and fry well. Add peas and continue frying for 2 to 3 minutes. 
6. Add 1 litres of hot water and salt.Pressure cook for 8 to 10 minutes.
7. Remove from heat and mix well. Garnish with fried onions and Serve hot with any vegetable gravy.

Sunday, January 8, 2012

Toasted Spicy Veg Sandwich(Indian style)


Veg sandwich prepared with toasted whole wheat bread stuffed with spicy onion and tomato based curry, cooked vegetables topped with some grated cheese. Spicy onion and tomato stuffing gives a flavour of Indian spices. A veg sandwich with an Indian taste. You can replace carrot and potato with any other vegetable. Adding some lettuce leaves will make it tastier. Try this simple veg sandwich recipe and Enjoy Cooking!!!

Ingredients:

Whole wheat bread slices             12 nos
Onion(chopped)                            4 nos
Tomato(chopped)                          4 nos
Carrot                                           2 nos
Potato                                           2 nos
Garam Masala powder                  2 tsp
Red chilli powder                          2 tsp 
Mustard seeds                              1/2 tsp
Mayonnaise                                    16 tsp 
Salt                                               to taste
Cheese                                         as required
Curry leaves                                 10 to 12 nos
Oil                                                5 ml

Procedure:

1. Heat oil in a thick bottomed kadai. Add mustard seeds and curry leaves.
2. Add chopped onions once the mustard seeds start to splutter and fry onions in a slow fire.
3. Add chopped tomatoes when the raw smell of onion reduces and continue frying.
4. Add red chilli powder, garam masala, and salt and continue frying till the tomatoes gets smashed well.
5. Remove from heat and keep aside.
6. Wash and cut carrot and potato into round slices. Cook it to 50 percent in a boiling water adding salt.
7. Heat a tawa or griddle. Toast the bread slices slightly. the upper layer should be little crispy not the entire bread.
8. Take a toasted bread slice. Spread a teaspoon of mayonnaise on one side.
9. Then spread some prepared spicy onion tomato stuffing and put some carrot and potato slices. Grate some cheeseover it.
10. Take a toasted bread slice. Spread mayonnaise on the both the sides. Keep over the stuffed bread slice. Repeat the step 9 and keep another toasted bread over it.
11. Heat a tawa and warm the prepared sandwich and Serve hot.


Friday, January 6, 2012

Chicken Nugget Recipe(Homemade Mcdonalds Chicken Nuggets)


Chicken nuggets are a popular snack and a best starter for lunch and dinner. Boneless chicken marinated in a spicy batter, then coated with egg and bread crump’s and deep fried. Chicken nugget is a small variation of boneless chicken 65 recipe and a popular menu in McDonald's restaurants. Chicken nuggets taste excellent when served hot with mint sauce and ketchup. Try this homemade Mcdonald's chicken nuggets recipe and Enjoy Cooking!!!

Ingredients

Chicken breast(cut into small pieces)                    500 gm
Corn flour                                                            15 gm
Egg                                                                     1 no
White Pepper powder                                      1 tbsp
Black Pepper powder                                       1 tbsp
Garam Masala                                                     2 tsp
Green chilli sauce                                                 1 tbsp
Ginger garlic paste                                               1 tsp
Soy sauce                                                            few drops
Bread crumps                                                    1 cup
Lemon juice of                                                     1 no
Salt                                                                      to taste
Oil                                                                       to deep fry

Procedure:

1.  Mix corn flour, white and black pepper powder, Garam masala and salt.
2. Add green chilli sauce, ginger garlic paste and mix well.
3. Add soy sauce, lemon juice and mix well till it becomes like a jelly paste.
4. Add chicken breast pieces to the above marinade and mix well.
5. Keep the marinated chicken for atleast 48 hrs in a refrigerator.
6. Beat eggs in a bowl.
7. Heat oil in a thick bottomed kadai.
8. Take a piece of marinated chicken, dip in beated egg, coat with bread crumps and deep fry in slow fire till light brown in colour. Repeat the process for all the marinated chicken.
9. Serve hot with fresh salad, mint chutney and ketchup.

Thursday, January 5, 2012

Chicken Moilee Recipe(Chicken in a spicy sauce with coconut milk)


Chicken Moilee curry is a delicious and simple recipe from kerala cuisine prepared with chicken, ground Indian spices, onion, tomato and coconut milk. Onion and tomato gives a thick sauce, spices makes the chicken spicy and coconut milk adds more flavour. This Indian kerala curry dish is served in restaurants and hotels serving Kerala cusine food. This dish tastes awesome with white rice, Dosa, and any Indian Bread. Try this chicken moilee recipe at home and Enjoy Cooking!!!

Ingredients:

Chicken(cut into small pieces)                         500 gm
Onion(chopped)                                             1 no
Tomato(chopped)                                           1 no
Coconut                                                         1/2 no
Cumin                                                            1/4 tsp
Turmeric powder                                           1/4 tsp
Ginger                                                           1/2 inch piece
Garlic                                                            2 flakes
Poppy seeds                                                 1/2 tsp
Cinnamon                                                     1/2 inch piece
Green chillies(chopped)                                 3 no
Pepper powder                                            1/2 tsp
Salt                                                              to taste
Oil                                                               5 ml

Procedure:

1. Wash and clean chicken. Add salt and mix well. Keep aside.
2. Grind cumin, turmeric, ginger, garlic and poppy seeds to a fine paste in a mixer grinder. Cashewnuts can be used instead of poppy seeds.
3. Cut coconut into small pieces and grind in a mixer grinder adding little water. Make 3 extractions of coconut milk and keep it separately. 
4. Heat oil in a thick bottomed kadai and fry chopped onion in a medium fire.
5. Add chicken, ground spices, cinnamon, pepper powder, salt, green chillies, chopped tomato,second and third extractions of coconut milk.
6. Cook in a slow fire till chicken is tender and gravy is thick and oil comes out.
7. Add first extraction of coconut milk and bring to boil and continue to cook in slow fire for 3 to 5 minutes.
8. Remove from heat and serve hot with rice or any variety rice or biryani.

Monday, January 2, 2012

South Indian Prawn Masala


South Indian prawn masala is famous prawn curry in Indian restaurents which is prepared with medium sized prawns in a onion and coconut based gravy with Indian spices. Coconut gives an excellent taste and flavour. Prawn masala is available in restaurants and hotels serving South Indian food. This south Indian prawn masala dish can be served with white rice and any Indian breads and tastes awesome. Try this recipe and Enjoy Cooking!!!

Ingredients:

Prawns, cleaned                                 1 kg.
Red chillies                                          6-10 nos.
Green chillies                                       3-4 nos.
Onions, small                                       4 nos.
Tomato                                               1 no
Coconut                                              ½.
Curd                                                    15 ml
Curry leaves                                        A few
Turmeric powder                                 ¼ tsp.
Coriander powder                               1 tsp.
Cumin seeds, roasted & powdered      1 tsp.
Salt                                                     To taste
Oil                                                      as required

Procedure:

1. Grind the red chilies and mix with the prawns along with all the spices and salt.
2. Grind together green chilies, onions and coconut.
3. Heat oil and fry grinded green chillies, onions and coconut paste till saute.
4. Add tomato, curd and salt till the added oil comes out seperately.
5. Add marinated prawns and cook till done.
6. Serve with rice and roti.



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