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, December 19, 2013

Lamb Bhuna/Bhuna Gosht Recipe - Lamb in a spicy thick sauce

Lamb Bhuna/Bhuna Gosht Recipe - Lamb in a spicy thick sauce

Lamb Bhuna is a Punjabi delicacy prepared with lamb cubes with bone fried and cooked in a spicy thick onion tomato based sauce. As we add the tomatoes at last, the flavour and taste of the tomatoes is dominant along with the spices. Bhuna gosht is available in restaurants serving punjabi cuisine and pakistani cuisine. This curry is popular among curry lovers and also a fast moving dish in British Indian restaurants. Try this Lamb bhuna curry recipe at home and Enjoy Cooking!!!


Lamb with bones              500 gm
Onions finely sliced           1 no big size
Tomato finely chopped      3 nos
Dry Red Chilli                    2 nos
Chilli Powder                     1tsp
Turmeric powder               1tsp
Garam Masala Powder      1tsp
Dry Methi Leaves              1/2 tsp
Cumin powder                   1/2 tsp
Coriander powder              1 tsp
Garlic paste                       1tbsp
Ginger Paste                      1tbsp
Ginger sliced                      1/2 tsp
Coriander Leaves              2 sprig
Oil                                     60 ml
Salt                                   to taste  
1. Wash lamb and keep aside.
2. Heat oil in a thick bottom vessel and fry chopped onions in a medium fire till it becomes golden brown.
3. Add lamb, ginger paste, garlic paste and continue fry till the colour of the meat turns golden brown in colour.
4. Add dry red chilli, chilli powder, turmeric powder, methi leaves, cumin powder, coriander powder, garam masala powder, salt and continue frying for 2 to 3 minutes.
5.Add enough water and cover cook in a medium fire till it becomes almost dry.
6. Add chopped tomatoes and continue frying in a slow fire by stirring occassionally.
7. Continue stirring till the sauce thicken and meat becomes tender.
8. Remove from heat, garnish with coriander leaves and sliced ginger. Serve hot with naan, pulao, roti,etc.

Thursday, December 5, 2013

Tomato Chicken Recipe

Healthy Chicken Recipe
Tomato Chicken is spicy semi gravy recipe with a tangy taste prepared with boneless chicken breast cooked in a tomato based sauce with basic Indian spices. Tomato chicken is a good combination with roti, chapathi, phulka, white rice and can be used as a stuffing for dosa(Indian Pancake). For better taste use fully ripen tomatoes. Try this Tomato Chicken Recipe at home and Enjoy Cooking!!!


Chicken                           500 gms
Onion                              150 gms
Tomato                            250 gms
Red chilli powder             1 1/2 tsp
Powdered cinnamon        1/4 tsp
Powdered Cloves            1/4 tsp
Ginger garlic paste          2 tsp
Lemon juice of                 1 no
Salt                                  to taste
Oil                                   2 tbsp


1. Wash and cut chicken into medium pieces.Mix chilli powder, powdered cinnamon, powdered cloves, lemon juice, ginger garlic paste and keep aside.
2. Chop 50 gms onion and tomatoes finely. Slice the remaining 100 gms onion and keep aside.
3. Boil chopped onions and tomatoes with 250 ml of water. Pass through a sieve when it is cooked well.
4. Heat oil in a thick bottom kadai. Add sliced onions and fry in a medium fire. Remove and keep aside.
5.Add the mixed spices and fry in a slow fire for couple of minutes.
6. Add chicken, fried onions, salt and cook covered on a slow fire.
7. Add the tomato onion sauce prepared once the chicken is half cooked.
8. Cook in a slow fire till the chicken becomes tender.
9. Serve hot with white rice, roti, phulka and chapathi.

Saturday, November 16, 2013

Kara/Spicy Ginger chutney (Idli Kadai Style)

Kara/Spicy chutney with Ginger(Idli Kadai Style)

Spicy Ginger chutney is a delicious chutney served with hot idli and dosa in most of the idli kadai's in Tamil nadu. I have tasted this chutney at madurai idli kadai's. Recently I tasted this chutney in Bangalore at a small take away which was delicious with a homely taste. I tried the same chutney at home and it came out awesome. This chutney is very simple to cook and a small variation from the usually prepared onion tomato chutney. This chutney is a good combination for idli and dosa. Try this idli kadai style spicy Ginger Chutney at home and Enjoy Cooking!!!

Split Bengal Gram                                    10 gm
Onion (chopped)                                       1 no medium size
Ginger (Chopped)                                    25 gms
Red chillies (dry)                                      5 no 
Green chilli                                                1 no
Tomato(chopped)                                    2 no medium size
Curry Leaves                                           a few
Coriander leaves                                      a small bunch
Salt                                                          to taste
Asafoedita                                               a pinch
Oil                                                           10 ml 
Water                                                      50 ml
1. Fry split Bengal gram, red chillies in little oil till the bengal gram colour changes slightly.
2. Add chopped ginger, onion, green chilli and fry for 2 r 3 minutes.
3. Add tomato, curry leaves and fry for another 1 minute.
4. Add salt, asafoedita and grind together after it becomes cool.
5. Temper with mustard seeds, split black gram, coriander leaves and curry leaves.  
6. Pour the grinded chutney in a kadai, add some water and bring to boil.Keep it in slow flame for 2 minutes.
7.Serve Hot with Idly(Indian rice cake) and Dosa(Indian Pancake).

Thursday, November 7, 2013

Al Faham Chicken/Easy Grilled Arabian Chicken Recipe

Easy Grilled Chicken Recipe

Al Faham Chicken Recipe is a popular Arabian grilled chicken prepared with chicken marinated in Arabian spices, curd and barbequed in a charcoal grill or oven. Curd used in the marination makes the chicken more tender and juicy. Try this middle eastern delicacy Al Faham Chicken at home and Enjoy Cooking!!!


Chicken with skin             1 no
Onion                               1 no medium sized
Ginger garlic paste            1 tsp
Green chillies                    1 no
Tomato                             1 no
Curd/Yoghurt                    100 ml
Lemon juice of                  1 no
Pepper powder                 2 tsp
Arabic masalapowder       1/2 tsp
Salt                                   to taste
Olive oil                           1 tsp


1. Wash chicken and cut into four pieces. Make insertions.
2. Grind onion, tomato, green chillies to a fine paste.
3. Mix lemon juice, curd and ginger garlic paste, Arabian masala, salt, pepper and olive oil with the ground paste.
4. Apply this ground paste to the chicken and marinate for minimum 4 hours.
5. Preheat oven and grill the marinated chicken till it is cooked well.
6. Serve hot.

Friday, October 25, 2013

Al Kabsa / Traditional Spicy Arabian Chicken Rice Recipe

Al Kabsa is a famous traditional Arabian rice recipe prepared with basmati rice, red or white meat, chicken and cooked in a tomato onion based sauce with aromatic spices, raisins and garnished with toasted almonds. Al kabsa is spicy with tempting flavours some what similar to dum biryani.This Arabian rice is served in authentic restaurants serving middle east cuisine. Try this traditional Arabian chicken rice recipe Al Kabsa at home and Enjoy Cooking!!!


Chicken                               1kg
Basmati rice                          450 gm
Onions Chopped                   1 no large
Tomatoes puree                     60 ml
Chopped Tomatoes                3 no medium size
Grated Carrots                       3 no medium size
Garlic cloves chopped             6 no
Cloves                                    2 no
Black pepper powder             1 1/2 tsp
Raisins                                    4 tbsp
Toasted almonds                    2 tbsp
Arabian all spice powder        1/2 tsp
white pepper powder             1/4 tsp
Dry lime powder                    1/2 tsp
Saffron                                   1/2 tsp

Butter                                     100 gms
Salt                                          to taste


1. Melt butter in a pressure cooker. Add garlic, onion, chicken and fry till the onion become tender. Add tomato puree and cook in a slow fire for 2 to 3 minutes.
2. Add tomatoes, carrots, cloves, all the spices, salt and pepper. Cook for 3 to 4 minutes in slow fire.
3. Add 800 ml water, bring to boil. Add basmati rice, raisins and mix well. Pressure cook for 10 minutes.
4. Remove from heat and place in a large serving dish topped with chicken and garnished with almonds.
5. Serve hot.

Thursday, October 3, 2013

Basic Makhani Gravy/ Butter Masala

Butter Masala
Indian Makhani gravy is a basic gravy prepared in restaurants for making any butter based gravies and curries. This gravy can be stored in a refrigerator for a week and can be used in preparing curries and gravies like butter chicken masala, paneer butter masala, chicken lababdar, etc.This helps for making curries easily in few minutes especially for roti, nan or any Indian bread. Try this basic Indian Makhani gravy at home, prepare various Butter based curries and Enjoy Cooking!!!


Chopped Onion                  550 gm
Chopped Tomato                550 gm
Cashewnut                           50 gm
Chilli powder                         6 gm
Garam Masala Powder          5 gm
Cumin Powder                      5 gm
Kasthuri methi                       3 gm
Ginger garpic paste              20 gm
Sugar                                  30 gm
Kowa                                 30 gm
Butter                                 70 gm
Oil                                      50 ml


1. Boil tomato, cashewnut, kasthuri methi and grind to a fine paste.
2. Heat oil in a thick bottom kadai and fry the chopped onions in a slow fire till it becomes brown.
3. Add chilli, cumin and garam masala powder and continue frying for 3 to 5 minutes.
4. Add ginger garlic paste and fry for another 3 minutes.
5. Add the ground paste, sugar, kowa and cook in a slow fire till the entire water content vaporises  and oil comes out. Remove from heat once it becomes a thick paste and use it for preparing various makhani curries and gravies.

Friday, August 30, 2013

Peri Peri Chicken Recipe/Grilled or Barbeque Chicken

Grilled or Barbeque Chicken

Peri peri chicken is a grilled/barbeque chicken recipe and a spicy starter from Portuguese cuisine. Chicken legs or breast is marinated in a spicy peri peri sauce atleast for 12 hours and grilled in a charcoal grill or any type of grill. Nando's a restaurant serving Portuguese cuisine serves this peri peri chicken and this restaurant is popular for their peri peri dishes. Try this peri peri chicken recipe at home and Enjoy Cooking!!!


Chicken legs                 2 nos
Jalapeno                       2 nos
Cayenne pepper           2 nos
Red bell pepper            1 no
Garlic                           5 to 6 pods
Red chilli powder          2 tsp
Oregano                       1 tbsp
Salt                               to taste
Olive Oil                       50 ml


1. Wash chicken and cut each chicken into two pieces.Make insertions in the chicken.
2. Grind all the ingredients except chicken to a smooth paste(Peri peri sauce).
3. Apply peri peri sauce over the chicken and in the insertions. Keep the chicken in the refridgerator and marinate the chicken for atleast 12 hours and to a max of 48 hours.
4. Grill the marinated chicken in a charcoal grill or any type of grill till the chicken is cooked well.
5. Serve hot with sliced onions, cut fresh vegetables and lemon wedges.

Friday, August 16, 2013

Chicken Lababdar / Easy Simple Chicken Curry Recipe

Simple Easy Chicken Curry Recipe

Chicken Lababdar is a simple and easy chicken curry/gravy recipe prepared with chicken and cooked in a onion, tomato,cashewnut,curd based gravy with aroma of basic spices and flavour of butter. It tastes somewhat similar to butter chicken masala and you can find this dish in most of the North Indian and Mughlai restaurants menu card. I adopted this recipe from my foodie friend Jasvinder singh. Try this mildly spiced Chicken Lababdar curry recipe at home and Enjoy Cooking!!!


Chicken                            500 gms
Onion                               1 no
Tomato                             1 no
Green Chillies                    2 no
Ginger Garlic paste            1 tbsp
Red chilli powder               1/2 tbsp
Turmeric powder                1 tsp
Cumin powder                    1 tsp
Garam Masala Powder        2 tsp
Dried Fenugreek leaves       1 tbsp
Curd                                   100 ml
Cream                                  60 ml
Cashewnut                           2 tsp
Oil                                       2 tbsp
Butter                                  2 tbsp
Salt                                     to taste


1.Clean and Joint Chicken. Add salt and 10 ml of curd. Mix well and keep aside.
2. Grind onion and green chillies to a fine paste. Chop tomatoes. Grind cashewnut to a fine powder.
3. Heat oil in a thick bottom kadai. Add ground onion and chilli paste and fry in a slow fire till the raw smell subsides.
4. Add ginger garlic paste and fry for 2 minutes in slow fire.
5. Add chilly powder, turmeric powder, garam masala powder, cumin powder, tomato, dried fenugreek leaves, salt and cook in a slow fire till oil separates out.
6. Add chicken pieces to the gravy and fry in a slow and medium fire for 3 to 5 minutes.
7. Add required amount of water and cook in a slow fire for 10 to 15 minutes.
8. Add cream, curd, cashew powder, stir well and continue cooking in a slow fire till you get a creamy flavour.
9. Serve hot with Naan, Paratha, rice,etc.

Thursday, August 8, 2013

Easy And Quick Paneer Bhurji Recipe

Easy and quick Paneer Bhurji Recipe

Paneer bhurji/Scrambled paneer prepared with Indian spices, onion and tomato is a popular side dish in restaurants and hotels serving north Indian food. This spicy scrambled paneer is a quick side dish recipe which goes well with rice, roti and can be stuffed in rolls. Try this spicy scrambled paneer/paneer bhurji at home and Enjoy Cooking!!!


Grated paneer                                           250 gms
Oil                                                                25 ml
Onions, chopped                                          2 medium
Tomatoes, chopped                                      2 medium
Ginger, grated                                              1 inch piece
Green chillies, chopped                                4
Garam Masala                                            1 tsp
Salt                                                              to taste

Curry Leaves                                             a few
Fresh coriander leaves                                 2 to 3 sprig


1. Chop onions and tomatoes and keep aside. 
2. Heat oil in a pan. Sauté onions till light brown. 
3. Add ginger, green chillies, garam masala, curry leaves and tomatoes and continue to sauté. 
4. Add grated paneer, salt into the pan and cook stirring continuously till almost dry. Lower the heat and sauté till dry. 
5.Add coriander leaves and serve hot with rice, paranthas or bread.

Monday, July 29, 2013

Mutton Fry Curry Recipe/Mutton Varuval Kulambu/Kuzhambu

Mutton Fry Curry Recipe

Mutton Varuval kulambu is a famous curry recipe in south Tamilnadu, India especially in and around Madurai. This curry is served as a special gravy along with biryani or rice meals in the non veg hotels and restaurants. Mutton fry curry is prepared with mutton fried with spices and slow cooked in a spicy onion, tomato and coconut paste based curry. This curry well suits with white rice, biryani and south Indian parotta. Frying of coconut paste in a slow fire till the aroma of coconut oil eludes is the key for authentic taste of this curry. Try this Mutton fry Curry/Mutton Varuval Kuzhambu recipe at home and Enjoy Cooking!!!


Mutton shoulder            350 gms
Shallots                           50 gms
Tomatoes chopped        2 no medium size
Onions sliced                 1 no medium sized
Green chillies slit            3 no
Cinnamon strips             2 inch size
Cloves                           4 no
Fennel                           1/2 tsp
Ginger Garlic paste         2 tsp
Garam Masala Powder   1 1/2 tsp
Turmeric powder            1/2 tsp
Chilli powder                  2 tsp
Pepper powder              1 tsp
Coriander powder          2 to 3 tsp
Coconut paste of           1/4 no
Salt                               to taste
Curry leaves                  a few
Oil                                50 ml


1. Cut mutton into medium pieces and Wash with water.
2. Grind shallots to smooth paste.
3. Heat 30 ml oil in a thick bottom kadai. Add cinnamon strips, fennel, cloves, ground shallots, ginger garlic paste, green chillies and fry in slow fire till the raw smell of shallots goes off.
4. Add chopped tomatoes and continue frying till the tomatoes gets smashed.
5. Add Chilli powder, pepper powder, salt, turmeric powder, garam masala powder and continue frying in a slow fire for 3 to 4 minutes.
6. Add coriander powder and fry for 2 minutes. Add mutton and continue frying in slow fire till the oil separates. Remove from heat and keep aside.
7. Heat remaining oil in a pressure cooker. Add sliced onions and curry leaves and fry in a slow fire till the onion becomes translucent.
8. Add salt and coconut paste and fry in a slow fire till you get some aroma of coconut oil.
9. Add the fried the mutton masala and add required amount of water. Pressure cook for 10 to 12 minutes.
10. Serve hot with white rice, Biryani and chapati.

Tuesday, July 23, 2013

Basic Yellow gravy

Indian Yellow gravy is a basic gravy prepared in restaurants for making any korma and non milk product based gravies and curries. This gravy can be stored in a refrigerator for a week and can be used in different curries and gravies.This helps for making curries and gravies easily especially for working woman. Try this basic Indian yellow gravy at home, prepare various curries and Enjoy Cooking!!!


Onion                                                      1 Kg 
Cumin powder                                     10 gm
Tomato                                               400 gm
Fennel powder                                      5 gm
Cashew nut                                         30 gm
Turmeric powder                                  6 gm
Poppy seeds                                       20 gm
Garam masala powder                          6 gm
Chilli Powder                                       10 gm 
Ginger garlic paste                             15 gm
Coriander powder                               10 gm 
Oil                                                         100 ml


1. Boil onion, tomato, cashew nut, poppy seeds and grind to a fine paste. 
2. Heat 75 ml oil. Add all masala powders, ginger garlic paste and fry for 1 minute. 
3. Add the ground paste and boil till it becomes thick without water contents. 
4. Temper with remaining oil, cinnamon, clove, cardamom and bay leaf.

Monday, July 15, 2013

Ashoka Halwa/Moong Dal Halwa Recipe

Moong Dal Halwa Recipe

Ashoka Halwa/Moong Dal Halwa is a popular dessert recipe orginated from Thiruvaiyaru, Tamilnadu prepared with moong dal, sugar, flavoured with cardamom powder and orange food colour tempts everyone. I adopted this recipe from a cooking show telecasted in a leading Indian channel. This halwa is made during special and festive occassions especially in Tanjore district of Tamilnadu. Try this healthy protein rich Ashoka Halwa recipe at home and Enjoy Cooking!!!


Green Gram/Moong dal                       100 gm
Wheat flour                                          1 tsp
Sugar                                                   150 gm
Food colour                                         a pinch
Cardamom powder                              1/2 tsp
Cashew nut                                          a few
Almonds                                              a few
Kiss miss/Dry grapes                           a few
Clarified Butter/Ghee                           100 gm


1. Heat 1 tsp of ghee in a thick bottom kadai and fry the green gram till the raw smell subsides. Keep aside and let it cool down.
2. Fry wheat flour, dry fruits and nuts separately and keep aside.
3. Add required amount of water and pressure cook moong dal in a pressure cooker.
4. Blend the cooked moong dal in a blender to a smooth paste.
5. Add blended moong dal and sugar to kadai and mix well.
6. Add wheat flour and cardamom powder once the sugar added liquidifies and mix well.
7. Add food colour, ghee and keep stirring in slow fire till the ghee comes out and the halwa becomes non sticky.
8. Garnish with fried nuts and dry fruit and serve hot.

Thursday, July 4, 2013

Easyfud's Special Spicy Mutton/Lamb Biryani Recipe

Special Mutton Biryani Recipe

Easyfud's Special Spicy lamb/mutton Biryani prepared in south Indian style with jeera rice, boneless mutton in a blend of Indian spices and Sakthi brand super garam masala. In this biryani recipe curd has been used instead of coconut milk. Slicing onions and cutting tomato into quarters gives a unique flavour and taste. This spicy mutton biryani has a combined taste and flavour of both Hyderabadi and south Tamilnadu style biryani. Try this delicious Easyfud's special spicy mutton biryani recipe at home and Enjoy Cooking!!!


Jeera Rice                                                          500 gm
Boneles Mutton(Lamb)                                750 gm
Onion (sliced)                                                   2 nos     medium size
Tomato (cut into quarters)                           3 nos
Green chillies                                                    5 nos 
Cinnamon                                                           2  2" inch strips
Cardamom                                                         6 nos
Cloves                                                                  8 nos
Star Anise                                                           2 nos 
Marathi Moggu                                                2 nos
Fennel                                                                 1 tsp
Sakthi Super Garam Masala                          3 tsp
Bay leaves                                                          2 nos
Chilli powder                                                     1 tsp 
Coriander powder                                           2 tsp
Ginger garlic paste                                          2 tsp
Curd                                                                       50 ml
Curry leaves                                                       1 sprig
Coriander leaves                                              1 sprig
Salt                                                                         to taste
Oil                                                                           30 ml
Ghee                                                                      1 tbsp


1. Wash jeera rice and soak it in 900 ml of water for 15 to 30 mins.
2. Wash mutton and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste,  1 tsp super garam masala and salt. Mix well and keep aside.
3. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, star anise, fennel, bay leaves, marathi moggu and fry in a slow flame for a minute.
4. Add sliced onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
5. Add cut tomatoes, ginger garlic paste, super garam masala, corinader leaves, coriander powder, salt and continue frying in slow flame till tomato get smashed well and oil comes out separately.
6. Add mutton and continue frying till the mutton gets slightly cooked.
7. Add jeera rice and continue frying for 2 mins.
8. Add water which we soaked rice. Bring to boil and pressure cook for 10 minutes.
9. Remove from  heat and transfer to a big plate.
10. Add ghee and mix well.
11. Serve hot with kurma and raita.


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