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, March 10, 2013

Chicken Raan/Oven Baked Chicken Recipe

Chicken Raan/Oven Baked Chicken Recipe

Chicken raan is a prominent tandoori dish from Indian cuisine prepared with chicken legs or breasts stuffed and rubbed with spicy onion tomato based gravy and baked in tandoor or OTG. Chicken raan is a mouth watering starter dish which everyone will love the aroma of spices and the taste of lemon and curd. For best taste use tender chicken legs. Chicken raan is served in the restaurants serving tandoori and Afghani food. Try this homemade chicken raan recipe at home and Enjoy Cooking!!!


Chicken legs                     4 nos
Chopped Onion                4 nos Medium size
Blanched Tomatoes           4 nos 
Ginger garlic paste             4 tsp
Pepper powder                 1 tsp
Turmeric powder               1/4 tsp
Kashmiri chilli powder        1 tsp 
Red chilli powder               1 tsp
Coriander powder              1 tsp
Garam masala powder        1 tsp
Lemon juice of                    1 no
Curd                                  150 ml
Salt                                    to taste
Oil                                     20 ml


1. Wash Chicken legs and make insertions.
2. Rub salt, pepper powder, lemon juice and 2 tsp ginger garlic paste over the chicken and marinate for atleast 30 minutes.
3. Heat 5 ml oil in a large non stick pan. Fry the the marinated chicken both the sides for about 3 to 5 minutes. Remove and keep aside. 
4. Heat remaining oil in the thick bottomed kadai. Add chopped onions, ginger garlic paste and fry in a slow fire till it becomes translucent.
5. Add blanched tomatoes, turmeric powder, kashmiri chilli powder, salt and continue frying in a slow fire for 3 minutes.
6. Add garam masala, coriander powder and continue frying for another 2 minutes.
7. Add curd and fry in a slow fire till the gravy becomes a soft and smooth paste.
8. Stuff gravy in the insertions and apply all over the chicken. Grease a aluminium sheet in a baking try. Put the chicken in it.
9. Preheat the oven cook in a high heat for 5 to 10 minutes and then cook in a moderate heat till the chicken is cooked well and the outer layer of the chicken becomes lightly crispy.Brush with oil now and then.
10. Garnish with fresh cut vegetables and serve hot.

Saturday, March 2, 2013

Pakistani Fish Curry/Peshawari Style Machli Recipe

Pakistani fish curry prepared in Peshawari style is a spicy and delicious recipe prepared with seer/king fish cooked in a onion, tomato and curd based spicy curry. Peshawari machli curry has a smooth and thick gravy with an awesome aroma of spices and ghee tastes best with white rice, roti,etc. This fish curry recipe is available in some restaurants serving Peshawari cuisine. There are some restaurants serving Peshawari food in India serves this delicious curry. Try this spicy Pakistani fish curry/Peshawari machli at home and Enjoy Cooking!!!


Seer fish slices                     750 gms
Onion                                  2 nos medium size
Blanched tomatoes              3 nos medium size
Chopped green chillies         4 nos
Chilli powder                       1 1/2 tsp
Turmeric powder                 1/2 tsp
Garam masala powder         1 tsp
Cumin powder                     1 tsp
Mango powder                    1 tsp
Ginger garlic paste               2 tsp
Curd                                    250 ml
Lemon juice of                     1 no
Ghee                                    30 ml
Salt                                      to taste
Coriander leaves                  few sprigs


1. Wash fish slices once and keep aside.
2. Mix mango powder, salt and lemon juice. Apply it over the fish slices and marinate for minimum 30 minutes.
3. Heat a non stick pan and fry the fish slices on both the sides slightly and keep aside. Grind onion into a smooth paste.
4. Heat 30 ml ghee in a thick bottom vessel. Fry ground onion, ginger garlic paste in a slow fire till it becomes light brown in colour.
5. Add tomatoes, green chillies, cumin powder, salt and turmeric powder. Fry in a slow fire till the ghee comes out separately.
6. Add required amount of water and cook in a medium fire till it becomes dry and mash it into paste.
7. Add  100 ml water to curd and beat well and add it.
8. Add fish slices once the curry starts to boil and cook in a slow fire till fish is cooked well.
9. Garnish with garam masala powder, coriander leaves and serve hot with white rice.


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