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.

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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