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.

Wednesday, February 29, 2012

Sweet Paniyaram (Indian Sweet Pancakes Recipe)


Sweet paniyaram is a variety  of Indian pancake which is a popular recipe in chettinad cuisine popular in Tamil nadu, India especially in the country side. This pancake is a favourite breakfast among  kids. This dish is available in restaurants serving chettinad food and tastes delicious with freshly grated coconut and milk. You can see plenty of street shops serving this dish inthe country side of Tamil nadu. No need to visit country side of Tamil nadu to taste this dish, simply try this Indian sweet pancake recipe at home and Enjoy Cooking!!!

Ingredients:

Plain boiled rice                                          1 cup
Plain raw rice                                              1 cup
Urad dal                                                   1/4 cup
Fenugreek                                                   1 tsp
Grated Jaggery(whole cane sugar)             150 gm
Cardamom powder                                   1/4 tsp
Oil                                                        as required

Procedure:

1.Soak the rice and dal seperately for about 6 hrs 
2.Grind the dal and rice seperately to a smooth consistency and mix well. 
3.Allow the batter to ferment for atleast 12- 15hrs. The more it gets fermented the more will be the taste.
4. Mix grated jaggery, cardamom powder and 30 ml of water in thick bottom vessel. Bring to boil and continue in a slow flame till it becomes into a syrup.Keep aside to cool.
5. Add syrup to the batter and mix well.
6. Now heat the kulzhi paniyaram pan ( available in nonstick and metal anything can be used)  and fill each hollow of the kuzhi paniyarm pan to 1/4th of oil and heat it. 
7. Now pour the batter into the hollow space of the paniyaram pan. 
8.Reduce the flame and allow it to cook in simmer for a minute.It will turn golden brown. 
9. With skewers flip flop the paniyaram balls to the other side and allow it to cook the other side.
10. Remove from paniyaram pan, brush with ghee and Serve hot.

Tuesday, February 28, 2012

Spicy Chicken Fry in Sourashtra Style


Spicy chicken fry prepared in sourashtrian style is a simple recipe with minimum spices. This dish is popular sourashtrians living in south India and will be an main course menu during family get togethers. This dish can be prepared either fully dry or as a little thick gravy. People living in Madurai, Dindugal, Salem and any town inTamil nadu with considerable sourashtrian population are familiar about this dish. Tastes awesome with rice, roti,chapathi and even with dosa(Indian pancake/crepe) and idly(Indian rice cake). Try this traditional sourashtrian recipe which cannot be seen in any restaurant except few run by sourastrians and Enjoy Cooking!!!

Ingredients:

Chicken                               500 gm
Onion(chopped)                      1 no
Green chillies chopped             2 no
Ginger garlic paste                   2 tsp
Sourashtra Curry Powder        2 tsp
Chilli Powder                          1 tsp
Pepper Powder                       2 tsp
Curry leaves                          a few
Salt                                         to taste
Oil                                          1 tbsp

Procedure:

1. Clean and wash chicken. Add chilli powder, salt and 1 tsp ginger garlic paste and mix well. Keep aside for 30 minutes.
2. Heat oil in a thick bottomed kadai. Add chopped onions and green chillies and fry in a slow fire till the raw smell reduces.
3. Add ginger garlic paste, pepper powder and sourashtra curry powder. Fry in a slow fire for 2 to 3 minutes.
4. Add chicken, curry leaves and and continue frying for few minutes and add required amount of water.
5. Cook till the chicken is tender and the curry beomes dry.
6. Serve hot with rice and roti.


Thursday, February 23, 2012

Sugar Doughnut Recipe(Kids favourite sweet)


Sugar doughnut is a simple dessert which is available in most of the bakeries and a popular snack for all ages. Cinnamon and Vanila extract gives an excellent aroma mouth watering flavour which is favourite among kids. This can be prepared by either baking in a oven or deep frying in oil. Doughnut can be prepared with whole wheat flour which makes it a healthy snack. Try this recipe and Enjoy Cooking!!!

Ingredients:

All purpose flour                            250 gm
Egg                                                  1 no
Cinnamon powder                            1/2 tsp
Milk                                                115 ml
Sugar                                             100 gm
Melted butter                                 1 tbsp
Baking powder                               2 tsp
Salt                                                1/2 tsp
Vanila extract                                  2 tsp 

Procedure:

1. Mix flour, baking soda, salt and cinnamon powder well.
2. Beat egg well. Add sugar, mix it well and add some butter and vanila extract.
3. Add milk and flour slowly while continuosly beating it well.
4.  Knead the dough well for few minutes.
5. Make medium sized balls and roll it to 1/4 inch thick rounds.
6. Using a bottle lid cut in the centre.
7. Preheat oven 400 degrees and bake till it doubles in size and turns into golden in colour.
8. Remove from oven, brush with melted butter and dip the doughnut in granulated sugar.
9. Serve hot immediately for best taste.


Wednesday, February 22, 2012

Bread Omelette Recipe (a new way of eating bread and egg)


Bread omelette is a simple breakfast recipe and a best evening snack for the school going kids as well. Bread omlette is prepared with whole wheat bread and egg spiced up with some ground pepper. This dish is rich in fibre, protein and essential nutritions. Pepper adds some medicinal properties to the dish. Try this easy to prepare breakfast recipe and Enjoy Cooking!!!

Ingredients:

Whole wheat bread slices                     12 nos
Egg                                                        6 nos
Pepper powder                                   to taste
Salt                                                     to taste
Ghee                                                 for frying

Procedure:

1. Beat the eggs and add salt to taste. Mix well thoroughly.
2. Heat a tawa and brush with ghee.
3. Fry the bread slices and spread some beaten egg over the bread on both the sides.
4. Smear ghee on both the sides of bread and sprinkle some pepper powder.
5. Remove from heat once the egg is cooked well.
6. Serve hot with ketchup.


Monday, February 20, 2012

Vegetable Kebabs/Kababs (One of the best vegetarian starter)


Vegetable kebab/kabab is one of the best starter which can be found in most of the Indian buffet lunch and dinner. Vegetable kabab is a delicious dish prepared vegetables such as potato, carrot and peas, spiced up with chopped green chillies, coated with bengal gram flour batter and deep fried. Vegetable kabab has essential nutritions and a suitable dish for the kids who dont like vegetables. Try this deep fried vegetable kabab and Enjoy Cooking!!!

Ingredients:

Potatoes                                            200 gm
Carrots                                              200 gm
Onions(chopped)                               100 gm
Peas                                                  150 gm
Green chillies(chopped)                      3 to 4 nos
Bengal gram flour                               10 gm
Chopped coriander leaves                  2 spring
Lime juice                                          1/2 no
Salt                                                    to taste
Oil                                                     for frying

Procedure:

1. Wash, peel potatoes and carrots and cut into pieces. Boil vegetables till it is 80 percent cooked and mash well.
2. Heat oil in kadai. Fry onions and green chillies till the raw smell reduces.
3. Add mashed vegeables, lime juice and salt. Mix well.
4. Make into small or medium sized balls and keep it aside.
5. Prepare batter with bengal gram flour.
6. Dip vegetable balls in batter and deep fry it till golden brown in colour.
7. Serve hot with tomato ketchup and mint chutney.


Friday, February 17, 2012

Meen Pollichathu(Kerala special.Spicy fish cover cooked with banana leaves.)


Meen Pollichathu is a famous dish in Kerala cuisine prepared with seer fish slices or pomfret or pearl spot fish stuffed with spicy masala wrapped in fresh banana leaves brushed withoil and cover cooked in a slow flame with less oil. Meen Pollichathu tastes excellent with chicken biryani, mutton biryani or any biryani, variety rice, parotta etc. Banana leaves gives a uniqur flavour and mouth watering taste. Try this traditional kerala recipe and Enjoy Cooking!!!

Ingredients:

Seer fish slices                                      500 gms
Finely chopped onions                          200 gms
Ginger garlic paste                                 2 tsp                          
Turmeric powder                                  1/2 tsp
Chilli powder                                        3 tsp
Salt                                                      to taste
Curry leaves                                        a few
Oil                                                      100 ml
Lemon juice                                        to taste

Procedure:

1. Clean the fish slices with salt water. Apply some salt and chilli powder and keep it aside for 30 minutes.
2. Heat some oil in a thick bottomed kadai. Fry onions till the raw smell reduces.
3. Add ginger garlic paste, turmeric powder, chilli powder and salt. continue frying till the oil comes out.
4. Remove from heat and apply well on the fish.
5. Add some oil in a thick bottomed fry pan. Line bottom with banana leaves.
6. Spread fish, add required lemon juice and curry leaves. Cover with banana leaves.
7. Cook in a slow fire for 15 to 20 minutes and Serve hot.

Note: Using some coconut oil gives best taste and flavour.

Wednesday, February 15, 2012

Sourashtra Puliyodharai Rice (Ambat bhath / Puli satham / Tamarind rice)


Tamarind rice/Puliyodharai/Puliyogare/Puli sadham prepared in a traditional way of Sourashtrians living in south India especially in Tamil nadu. This dish is a popular flavoured rice served in most of the south Indian restaurants and hotels and prepared during festive occassions especially during temple festivals. Prepared tamarind rice paste can be stored in a refridgerator for couple of weeks and can be used whenever needed. Sambar(spicy lentil soup), mutton pepper fry, mutton curry are the best side dish with this tamarind rice. Try this traditional sourashtrian recipe and Enjoy Cooking!!!

Ingredients:

Raw Rice                                           450 gm
Tamarind (shell removed)               50 gm
Dry red chillies                                   10 to 12 no
Bengal gram                                        2 tsp
Black gram                                          1 tsp
Mustard seeds                                    1 tsp 
Feenugreek                                         1 tsp
Turmeric powder                               1/2 tsp
Asafoetida                                            1/4 tsp
Curry leaves                                        1 spring
Oil                                                          3 tbsp
Salt                                                         to taste

Procedure:

1. Cook rice in 1:2  rice water ratio.Keep aside in a large plate and let it cool.
2. Soak tamarind in luke warm water for few minutes. Strain 2 or 3 times to extract enough tamarind juice or pulp.
3. Heat oil in a thick bottom kadai.Add mustard seeds and let it splutter, then add bengal gram, black gram, dry red chillies, curry leaves and fry.
4. Add turmeric powder, fenugreek, and asafoetida and fry till the grams turn light brown in colour.
5. Add extracted tamarind juice or pulp and salt. Cook in a slow flame till it becomes as a semi solid paste and the oil comes our seperately.
6. Remove from fire and leave it to cool.
7. Mix the cool paste with the cooked rice with a spatula. Mixing with your clean hands gives a delicious taste as it is mixed well.
8. Serve with Coconut chutney and steamed pulses.


Thursday, February 9, 2012

Spicy Paneer Dosa(Indian pancake stuffed with spicy paneer)


Spicy Paneer dosa is a variety of Indian pancake or crepe and a delicious breakfast recipe stuffed with dry spicy paneer curry. This dosa can be seen in very few restaurants in south India and not a common dosa variation. Tastes excellent when served with sambar(spicy lentil soup) and chutney or can be eaten as a stand alone dish too. Try this simple dosa variation even with left over kadai paneer and Enjoy Cooking!!!

Ingredients:

For Batter

Raw rice (Idly rice)                    500 gm
Black gram                                    175 gm
Fenugreek seeds                               1/2 tsp
Salt                                                    to taste
Oil                                              for frying

For Stuffing
Paneer                                                    500 gms.
Sliced onion                                            1½ cup
Bay leaf                                                   2 nos.
Dry red chilli whole                                   3 nos.
Garlic paste                                             1 tsp.
Ginger paste                                            1 tsp.
Crushed coriander seeds                          2 tsps.
Tomato puree                                          ¾ cup
Red chili powder                                     1 tsp.
Garam masala powder                             1 tsp.
Oil                                                           2 tsps.
Salt                                                          To taste


Procedure:
 
1. Wash rice and black gram. Soak both rice and black gram and fenugreek seeds 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. Cut Paneer into small triangles and keep aside.
7. Heat oil in a Kadai, add dry red chili, coriander powder, bayleaf and then add sliced onion, sauté onion till golden brown in color, and crisp.
8. Add Ginger Paste, Garlic Paste, stir and add tomato puree, cook for few minutes.
9. Then add red chilli powder, coriander powder and salt mix well. Add ½ cup water if required.
10. Add Paneer and cook until coated with thick gravy. Garnish with crushed coriander seeds.
11. Heat a dosa tava (cast iron tava) and brush it lightly with oil. When hot, pour a ladel full of batter, spread using a circular motion to make a thick dosa.
12. Put required spicy paneer  on the top and press it slightly so half of paneer goes inside batter. 
13. Pour oil on the edges and cook on both sides in a slow fire. Remove once paneer are cooked well.
14. Serve hot with Sambar and Coconut chutney

Wednesday, February 8, 2012

Onion Raita(Sliced onions in spicy yoghurt and coconut milk)


Onion raita is a famous side dish served along with biryani, parotta, tomato rice, chapathi in alla south Indian restaurants. Onion raita is prepared with onions sliced length-wise with yoghurt, coconut milk, green chillies, mint leaves and spices. For enhanced taste add chopped tomatoes and use less sour yoghurt or curd for a perfect taste. Try this salad recipe and Enjoy Cooking!!!

Ingredients:

Curds                                                           2 cups
Cooconut milk                                            2 tbsp
Onion, sliced                                              2 no.
Coriander leaves                                           A handful
Mint leaves                                                   Few
Green chilies, minced                                    2 nos.
Ginger, sliced                                               1/2 " piece
Cumin seeds                                                1 tsp.
Mustard seeds                                             1/2 tsp.
Salt                                                              To taste

Procedure:

1. Peel and mince the onion. Clean, wash and chop coriander and mint leaves.
Wash and mince the green chilies. Peel and chop the ginger.
2. Roast and powder the cumin seeds. Powder the mustard seeds.
3. Put the onions in water for fifteen minutes, drain thoroughly and keep aside.
4. Blend the yogurt with two tablespoons of coconut milk and seasonings and beat till smooth.
5. Stir in the rest of the ingredients, except the coriander leaves.
6. Serve garnished with chopped coriander leaves.


Monday, February 6, 2012

Grilled Tandoori Chicken Indian Recipe


Cooking in a Tandoor is one of the traditional way Indian cooking. Traditional Tandoor is made of clay and charcoal is used. Cooking roti, nan, chicken, mutton in tandoori oven has a different taste due to clay and fumes from the spices dropping in the charcoal while cooking. Tandoori chicken is a famous dish seen in most of the Indian, Pakistani and Bangladeshi restaurants prepared with whole chicken/chicken legs/chicken drumsticks/chicken breast marinated in a spicy batter  containing yoghurt/curd, Indian spices, pepper powder and lemon juice. Chicken should be marinated for atleast 12 hours which will give you a perfect taste. A best starter with a smoky flavour tandoori chicken can be cooked in OTG or in a hot plate. Try this mouthwatering recipe and Enjoy Cooking!!!

Ingredients:

Chicken drumsticks                             8 Nos.
Lemon juice                                           3 tsp.
Red chili powder                                    2 tsp.
Curd (Yogurt)                                        As per taste
Garlic paste                                           1 tsp.
Ginger paste                                          1 tsp.
Garam Masala Powder                           ½ tsp.
Pepper powder                                       1 tsp.
Red or orange food colour                     as required(optional)
Mustard oil                                             1 tsp.
Oil                                                          For basting
Salt                                                        As per taste

Procedure:

1. Skin out the chicken and make incisions all over diagonally.
2. Mix 1 tsp red chili powder, salt and 2 tsp lemon juice. Apply this over the chicken and leave it for half an hour.
3. Hang Curd/Yogurt in the muslin cloth for some time to drain water content. Mix Yogurt, red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, pepper powder, Garam Masala Powder and mustard oil in a bowl.
4. Apply this marinade to the chicken. Refridgerate the chicken for  2 to 5 hrs.
5. Put the chicken onto the skewer and roast in the tandoor oven or OTG.
6. When chicken is almost done, baste it with oil, roast again till done.
7. Sprinkle some pepper powder and Serve hot with onion slices and lemon wedges.

Thursday, February 2, 2012

Egg Dosa (Indian pancake stuffed with whisked egg)


Egg dosa is a variety of dosa stuffed with beaten egg and spiced up with some pepper powder. Egg dosa is a popular dish in south India especially in Tamil nadu served in most of the non-vegetarian hotels and street shops. A nutritious Indian pancake prepared with the normal dosa batter and beaten egg  spreaded over one side of dosa or mixing one beaten egg with the batter required for a dosa in a separate vessel and cooked in a tava. Egg dosa is served with sambar(spicy lentil curry), coconut chutney and a spicy kara chutney. Try this dosa variation and Enjoy Cooking!!!

Ingredients:

Egg                                       12 nos
Raw rice (Idly rice)                    500 gm
Black gram                                    175 gm
Fenugreek seeds                               1/2 tsp
Salt                                                    to taste
Pepper                                           to taste
Oil                                              for frying

Procedure:

1. Wash rice and black gram. Soak both rice and black gram and fenugreek seeds 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. Heat a dosa tava (cast iron tava) and brush it lightly with oil. When hot, pour a ladel full of batter, spread using a circular motion to make a thick dosa.
7. Beat one egg well and add salt. spread it over the dosa. Sprinkle some pepper powder over it.
8. Pour oil on the edges and cook on both sides in a slow fire. Remove once egg is cooked well. 
9. Repeat the steps6,7,8 with the remaining batter and egg.
10. Serve hot with Sambar and Coconut chutney

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