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.

Friday, May 24, 2013

Bhangarapan Bhairi/Mullu Murungai Keerai Vadai/Prickly Amaranth Leaves Fritters

Bhangarapan bhairi/Mullu Murungai Keerai vadai is a famous Madurai special fritter snacks prepared with prickly amaranth leaves, rice flour dough, spiced up with pepper and deep fried. This amaranth leaves have medicinal properties and rich in magnesium, iron, calcium, fibre, potassium, etc.This fritter is a popular street food known as bhangarapan bhairi in Madurai, Tamilnadu, India served by the street vendors during the evenings at a very reasonable price. This is a healthy snacks for school going kids. Try this healthy Prickly amaranth Leaves fritter recipe at home and Enjoy Cooking!!!


Mullu murungai keerai/Prickly amaranth            15 to 20 leaves
Raw rice flour                                                             200 gm
Pepper powder                                                          3 tsp
Salt                                                                             to taste
Oil                                                                              for deep frying


1. Separate the leaves from stem and wash it.
2. Grind the leaves to a smooth paste in a mixer grinder/blender by adding required amount of water.
3. Mix rice flour, pepper powder and salt.
4. Add the ground amaranth leaves paste to the flour mix and make it a dough by adding required amount of water. The dough should be in chapati dough consistency.
5. Heat oil in a thick  bottom kadai. Make 3 inches diameter patties with the dough and deep fry till it is cooked.
6. Sprinkle some spicy idli powder over and Serve hot.

Thursday, May 2, 2013

Chettinad Egg Curry Recipe

Indian Egg Curry

Chettinad egg curry recipe is a spicy curry/gravy from chettinad cuisine prepared with hard boiled eggs cooked in a spicy onion tomato based gravy with a attractive aroma and flavour. Chettinad egg curry is  more spicy than any other normal curry and suits well with white rice, roti, chapati and idly(Indian rice cake). This curry recipe is very simple to make in a reasonable cooking time. This egg curry is served in authentic chettinad restaurants and most of the restaurants in south Tamilnadu. I adopted this recipe from one of my foodie friend Aarthi who has a lovely website Try this spicy Chettinad Egg Curry Recipe at home and Enjoy Cooking!!!


Boiled Egg                            4 nos
Onion chopped                     2 nos
Tomato chopped                  2 nos
Green chilli slit                      1 no
Ginger garlic paste                2 tsp
Turmeric powder                  1/2 tsp
Coriander powder                1 tbsp
Pepper powder                     1/2 tsp
Red chilli powder                  1 tsp
Cumin powder                      1/2 tsp
Fennel seeds                         1/2 tsp
Mustard seeds                       1/4 tsp
Cinnamon                              1 inch size
Curry leaves                           a few
Salt                                        to taste
Oil                                         2 tbsp


1. Slit boiled eggs a little and keep aside.
2. Heat oil in a kadai. Add mustard seeds, fennel seeds and let it splutter.
3. Add chopped onion, green chilli and curry leaves. Fry in a slow fire till onion becomes translucent.
4. Add turmeric powder and continue frying for 2 minutes.
5. Add ginger garlic paste, pepper powder, chilli powder, cumin powder, cinnamon, coriander powder and continue in a slow fire till oil comes out.
6. Add chopped tomato and continue frying in a slow flame for 5 minutes.
7. Add salt and fry till the tomatoes get smashed well.
8. Add required amount of water, add boiled eggs and cook in a slow fire till the curry becomes thick and oil comes out.
9. Remove from heat and serve hot with white rice, roti and chapati.


Twitter Delicious Facebook Digg Stumbleupon Favorites