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, April 29, 2012

Grilled Lemon Pepper Chicken


Grilled lemon pepper chicken is a simple and easy recipe prepared with chicken drumsticks or chicken breast marinated in a mix of black and white pepper, lemon and ginger garlic with oil and grilled in a charcoal oven or OTG or barbecue grill. This lemon pepper chicken is available as a starter in most of the multi-cuisine and chinese restaurants in India. Adding some cooking wine in the marinade enhances the taste and flavour of the grilled chicken. Try this tasty and healthy grilled lemon pepper chicken recipe and Enjoy Cooking!!!

Ingredients:

Chicken drumsticks                       8 nos
Black pepper powder                    1 tsp
White pepper powder                    1 tsp
Ginger garlic paste                          2 tsp
Lemon juice of                               3 nos
Oil                                                 2 tsp
Salt                                                 to taste

Procedure:

1. Skin out and wash chicken drumsticks well and make incisions all over diagonally and dry chicken.
2. Add black pepper powder, white pepper powder, ginger garlic paste, lemon juice, 1 tsp oil and salt.Mix well and marinate for atleast 2 to 4 hours in a refridgerator.
3. Put the chicken on to the skewer and grill it in a charcoal grill or OTG.Bast it with remaining marinade and turn it now and then to avoid burning.
4. When chicken is almost done, bast with oil and grill till it is done.
5. Serve hot with sliced onions and cabbage or lettuce.

Monday, April 23, 2012

Chicken Baffad Curry Recipe with Coconut Milk and Roasted Spices


Chicken baffad curry is a spicy Indian chicken curry recipe from Maharashtrian and Goan cuisine popular in Goa, Maharashtra, Mangalore, Bangalore etc. Chicken baffad curry is prepared with marinated chicken in a roasted spices based gravy/curry with coconut milk. Kashmiri red chilli powder gives a natural colour to the curry while the red chilli powder and pepper corns makes the curry hot and spicy. Protein rich chicken baffad is a good combination with roti, chapathi, naan and white rice. Chicken baffad curry is served in most of the restaurants in Karnataka, Goa and Maharashtra.Try this chicken baffad curry recipe at home and Enjoy Cooking!!!

Ingredients:

Chicken                                500 gms
Onion chopped                     1 no
Tomato chopped                   2 nos
Turmeric powder                  1/4 tsp
Kashmiri chilli powder           2 tsp
Red chilli powder                  1/2 tsp
Cinnamon                              1 inch piece
Cloves                                   3 nos
Garlic                                    3 flakes
Pepper corns                        10 nos
Poppy seeds                         5 gms
Cashew nuts                         2.5 gms
Split bengal gram                  2.5 gms
Coconut                               1/4 no
Green chilli chopped              1 no
Vinegar                                 2 tbsp
Ginger chopped                    1/2 inch piece
Oil                                        2 tbsp
Ghee/butter                           2 tsp
Small onion                          3 nos
Curry leaves                         a few
Salt                                      to taste                           

Procedure:

1. Cut chicken into medium pieces and wash. Add some salt, red chilli powder and mix well and keep aside.
2. Roast split bengal gram and cashewnuts lightly.
3. Grind roasted split bengal gram, cashewnuts with turmeric, cinnamon, cloves, garlic, peppercorns and poppy seeds using vinegar.
4. Heat oil in a thick bottom vessel. Add chopped onions and fry till it raw smells reduces.
5. Add ground masala and continue frying for 2 minutes.
6. Add chopped tomatoes and salt, continue frying till tomatoes gets mashed well.
7. Add chicken, cut ginger and green chillies. Add salt and continue cooking in slow fire till water comes out.
8. Make 3 extractions of coconut milk. Add third extraction cook in a slow flame till the chicken is half cooked.
9. Add second extraction and cook till the chicken is tender.
10. Add first extraction, bring to boil and remove from heat.
11. Temper the chicken baffad curry with small onions and curry leaves using ghee or butter.
12. Serve hot with white rice, roti, naan, chapathi.

Thursday, April 19, 2012

Chicken Kheema Masala Recipe(Spicy Kheema Masala)


Chicken kheema masala is a simple and easy recipe prepared with minced chicken in a tomato onion based gravy with some basic Indian spices and fresh green peas.Chicken kheema masala is not a common menu in hotels and restaurants serving Indian food. Mostly the hotels and restaurants in India serve mutton kheema masala. Chicken kheema masala is a similar kind of recipe prepared with minced chicken flavoured with Indian spices and fresh green peas. Chicken kheema masala tastes excellent with white rice, roti and can be used as filler for dosa and rolls. Try this simple chicken kheema recipe at home and Enjoy Cooking!!!

Ingredients:

Minced Chicken                  200 gms
Fresh green peas                   50 gms
Onion finely chopped            2 nos
Tomato finely chopped          2 nos
Ginger garlic paste                2 tsp
Garam Masala Powder         1 tsp
Chilli powder                        2 tsp
Coriander powder                1 tsp
Fennel                                  1/4 tsp
Turmeric powder                  1/4 tsp
Curry leaves                          a few
Salt                                       to taste
Oil                                        1 tbsp

Procedure:

1. Wash minced chicken in cold water. Add some salt, 1 teaspoon ginger garlic paste and keep aside.
2. Heat oil in a thick bottomed kadai. Add fennel, chopped onions, ginger garlic paste and fry in a medium fire till the raw smell goes off.
3. Add chopped tomato, curry leaves and salt. Fry in a slow fire till the tomatoes get smashed well.
4. Add the minced chicken and continue frying in a slow fire.
5. Once the minced chicken half cooked, add fresh green peas, chilli powder, garam masala powder, turmeric powder and coriander powder.Add required amount of water.
6. Remove from heat once the chicken is tender and oil comes out separately.
7. Serve hot with white rice, chapati and roti.

Tuesday, April 17, 2012

Cream of Peas Soup Recipe(Fresh Green Peas)


Cream of peas soup recipe is a simple and healthy vegetarian soup rich in protein and essential nutritions is a basic soup menu in most of the restaurants and hotels in India. Cream of peas soup is prepared with fresh green peas, few vegetables like carrot, turnip and onion, spiced up with pepper, thickened with white sauce and garnished with mint and corainder leaves. Using vegetable stock instead of water adds more taste and flavour. This popular soup recipe can be prepared in a very less cooking time. Try this simple cream of peas soup recipe and Enjoy Cooking!!!

Ingredients:

Peas                        350 gm
Carrots                    120 gm
Onion                        30 gm
Turnip                       60 gm
Water                       750 ml
Milk                        300 ml
Refined flour             30 gm
Butter                       30 gm
Pepper                    to taste
Salt                          10 gm
Mint                          one spring
Coriander leaves     a few

Procedure:

1. Shell peas. Grate carrots, turnip and onion.
2. Cook vegetables in 750 ml of cold water. Add some mint leaves. 
3. Prepare a white sauce with flour, butter and 300 ml of milk. 
4. When vegetables are tender, sieve to make a vegetable puree. 
5. Mix sauce with vegetable puree. Add some cooked whole vegeatables and seasoning. 
6. Reheat, bring to boil and serve hot garnished with chopped mint and coriander leaves.

Sunday, April 15, 2012

Mutton Soup Recipe(South Indian Style)


Mutton soup recipe prepared in south Indian style is a very simple recipe popular in hotels, restaurants in Tamil nadu serving non-vegetarian food. Mutton soup is a popular street food all over Tamil nadu available at a very reasonable price.Mutton soup is hot and spicy which increases appetite. This mutton soup is served in most of the family occassions in both rural and urban areas of Tamil nadu. Using rice washed water gives best taste and flavour. Try this simple and healthy mutton soup recipe and Enjoy Cooking!!!

Ingredients:

Mutton ribs and mutton with bone marrow              500 gms
Rice washed water                                                 1250 ml
Onion finely chopped                                             100 gms
Tomato finely chopped                                           2 Nos
Turmeric powder                                                   1 tsp
Pepper powder                                                     as required
Salt                                                                       as required

Procedure:

1. Wash mutton pieces well in cold water.
2. Take a pressure cooker and put all the above ingredients together.
3. Pressure cook for 10 to 15 minutes depending upon the mutton tenderness.
4. Serve hot.

Tuesday, April 10, 2012

Mutton Chukka Varuval


Mutton chukka varuval recipe is a popular food and a favourite side dish served in non vegetarian hotels in and around Madurai region Tamil nadu, India. Mutton chukka varuval is prepared with small boneless mutton pieces with spices in a thick peppery sauce. Mutton chukka varuval is one of the best side  dish with rice and biryani. Madurai Muniyandi Vilas, Regupathi Vilas periyakulam and Ganapathy vilas Courtallam are some of the famous hotels in Tamil nadu serving mutton chukka varuval. Try this simple spicy mutton chukka varuval recipe and Enjoy Cooking!!!

Ingredients:

Boneless Mutton                                500 gms
Cinnamon strips                                 2 no
Cloves                                               2 no
Fennel                                               1 tsp
Curry Leaves                                     1 bunch
Pepper powder                                  3 tsp
Ginger garlic paste                           1 tsp
Salt                                                    to taste
Oil                                                     25 ml

Procedure:

1. Powder Cinnamon, cloves and fennel.
2. Cut mutton into very small cubes (smaller pieces cooks easily and tender) 
3. Mix all the above, add salt and little water and boil them in cooker (appx 4 whistles) 
4. Heat oil in a frying pan 
5. Fry curry leaves 
6. Add boiled mutton and fry until the aroma eludes and oil comes our seperately.


Tuesday, April 3, 2012

Spicy Boiled Corn On The Cob Recipe


Spicy corn on the cob recipe is a simple and easy snack recipe to prepare in less than 15 minutes of time. Sweet corn is cooked in boiling salted water along with butter and then rubbed with lemon juice and Indian spices to make it little hot and spicy. This corn is popular as a street food all over India especially in tourist places like Kodaikanal, Ooty, Mysore, etc. spicy corn on the cob is a protein rich and healthy recipe suitable for all ages and kids loves it. For best results choose tender and young sweet corn and dont cook in boiling water more than 10 minutes. Try this simple and healthy corn on the cob recipe and Enjoy Cooking!!!

Ingredients:

Sweet corn                         4 ears
Lemon                               1 no
Garam masala powder        1/4 tsp
Chilli powder                     1 tsp
Salt                                    2 3/4 tsp
Butter                                1 tbsp
Water                                 for boiling

Procedure:

1. Husk the corn and remove the silky threads. Wash the corn in cold water.
2. Half fill a big thick bottomed vessel with water and bring to boil.
3. Add butter and 3/4 tsp salt and mix well.
4. Add corn and cover cook in slow fire for 5 to 8 minutes.
5. Remove corn from boiling water and keep aside.
6. Mix chilli powder, salt and garam masala powder. Cut lemon into halves.
7. Rub corn with lemon and spice mix. Serve as a snack.

Sunday, April 1, 2012

Spicy Minced Chicken Balls(Chicken Kola Urundai)


Spicy minced chicken ball(Chicken kola urundai) recipe is a very simple and easy recipe prepared in a very less time. Minced chicken ball is a protein rich diet with some basic spices and one of the best starter dish. Minced mutton ball is available in most of the restaurants and hotels serving non-vegetarian food in Tamil nadu and also other southern states of India. Minced chicken ball recipe is same as minced button ball except the mutton chicken is used. Minced chicken ball goes well as a side dish with rice, biryani and a curry can be prepared with this miced chicken balls. Kids will love this deep fried minced chicken balls as it is free from bone and mildly spiced. Try this easy minced chicken ball recipe and Enjoy Cooking!!!

Ingredients:

Minced Chicken                              200 gms
Onion                                               75 gms
Coconut                                           30 gms
Green chillies                                    1 no
Ginger garlic paste                            2 tsp
Fennel                                              1 tsp
Cloves                                              1 no
Cardamom                                        1 no
Cinnamon stick                                  1 no(1 inch)
Roasted gram(pori kadalai)            4 tsp
Salt                                                    to taste
Oil                                                     for deep frying

Procedure:

1. Grind everything except chicken into a little coarse paste adding less amount of water in a mixer grinder.
2. Add minced chicken and further grind into a thick paste like a dough.
3. Make equal size small balls.
4. Heat oil in a thick bottomed kadai. Fry the minced chicken balls in a medium fire till brown in colour.
5. Serve hot with ketchup as a starter.

Share

Twitter Delicious Facebook Digg Stumbleupon Favorites