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.

Saturday, June 15, 2013

Chicken Chukka Varuval

Chicken Chukka Varuval

Chicken 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. Chicken chukka varuval is prepared with small boneless/currycut chicken  pieces with spices in a onion based thick peppery sauce. Chicken chukka varuval is one of the best side  dish with rice and biryani.  Try this simple spicy Chicken chukka varuval recipe and Enjoy Cooking!!!


Chicken                                          500 gms
Onion chopped                               1 no
Cinnamon strips                                 2 no
Cloves                                               2 no
Fennel                                               1 tsp
Curry Leaves                                     1 bunch
Pepper powder                                  2 tsp
Chilli powder                                      1 tsp
Coriander powder                             2 tsp
Ginger garlic paste                           1 tsp
Salt                                                    to taste
Oil                                                     25 ml


1.  Clean and joint chicken.
2. Add salt, chilli powder, ginger garlic paste and mix well. Keep aside for 1 hour.
3. Heat oil in a thick bottom kadai. Add onion and fry till it becomes translucent.
4. Powder Cinnamon, cloves and fennel. Add ground spice powder, coriander powder, pepper powder, salt and fry for 2 to 3 minutes in a slow fire.
5. Add marinated chicken, curry leaves and cook in a slow fire, occassionally stirring till the chicken is tender and oil comes out separately.
6. Serve hot with white rice and Biryani.

Sunday, June 2, 2013

Mutton/Lamb Kebab Recipe

Mutton Kebab Recipe

Mutton/Lamb kebab recipe is a popular grilled tandoori dish prepared with mutton or lamb boneless pieces marinated over night with ground onion, curd and Indian spices and grilled in a tandoori charcoal oven using skewers. Mutton kebab is one of the best appetizer server in most of the North Indian restaurants and dhabas all over the world.Choose tender mutton or lamb for best taste and dont over cook as the mutton will lose the juicy taste. Try this simple Mutton Kebab Recipe at home and Enjoy Cooking!!!


Mutton, boneless, cut into medium cubes                 500 gms.
Curd, beaten                                                           3 tbsps.
Ginger-garlic paste                                                   2 tsps.
Poppy seeds (Khus Khus)                                        2 tsps.
Chironji                                                                    2 tsps.
Coriander Powder(Dhania)                                       2 tsps.
Jeera                                                                        1 tsp.
Pepper                                                                     8 nos.
Cloves                                                                     4 nos.
Onion, sliced and made into a paste                         1 no.
Salt                                                                        To taste
Oil                                                                         for basting


1.Apply ginger-garlic paste, beaten curds and onion paste to the mutton cubes.
2.Lightly roast and powder the poppy seeds, chironji, coriander, cumin, pepper and cloves.
3.Add powder and salt over the mutton, mix well.
4.Keep aside the mutton to marinate for 6-8 hours.
5.Thread each mutton piece on the skewers, baste with oil and roast over charcaol.
6.Serve hot with onion rings.


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