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, 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.


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