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.

Desserts

Make tasty smoothies and ice creams at home as branded ice creams available in the market.

Friday, February 22, 2013

Coconut Appam (Indian pancake with coconut milk) for Breakfast



Coconut appam is a Indian pancake recipe and a popular breakfast and dinner dish in Kerala and Tamilnadu served with non veg curry or coconut milk. Coconut appam is available in the restaurants serving Kerala cuisine, Chettinad cuisine and Kongu cuisine. Coconut appam is one best south Indian breakfast food and tastes delicious when served with mutton curry. The aroma of fenugreek seeds and coconut is addictive. Try this coconut appam recipe at home and Enjoy Cooking!!!


Ingredients:

For Batter
Raw rice                                                     1 cup
Parboiled rice                                         1 cup
Black gram dal (Urad dal)                  1/4 cup
Coconut(grinded)                                 1/2 no
Fenugreek seeds                                   a few
Oil                                                                for brushing 
Procedure:
1. Clean wash and soak both the rice atleast for one hour in water. Soak urad dhal seperately atleast for one hour and soak fenugreek seed atleast for five hours in water.
2. Grind all well soaked ingredients to a form of batter.
3. Allow the batter to ferment atleast for 8 hours. 
4. Grind the cocunut in the mixie. Add salt and the coconut paste to the fermented batter.
5.Heat an appam tawa (small cast-iron kadai), brush with a little oil. Add one ladle of batter, tilt the kadai all round to spread the batter.
6. Cover with a thick heavy lid and cook on medium heat for two to three minutes. 
7. Check to see if the sides start leaving the tawa. The edges of the appam should be crisp and thin and the centre soft and spongy.
8. Serve hot.
Tip:While preparing this appam if you sprinkle jaggery over the appam it taste good.
Note: While preparing the batter do not add plenty of water because while adding coconut milk, the batter becomes watery. 
Recipe by Surekha (Cooking enthusiasist)

Sunday, February 10, 2013

Buttermilk Fried Chicken Breast


Buttermilk fried chicken is a simple dish prepared with chicken breast pieces marinated in spices, onion, buttermilk and stir fried in a slow fire till its is little crispy. Buttermilk fried chicken breast has a tangy taste and a great starter dish for lunch and dinner. For best taste marinate the chicken over night in the refridgerator. Onion paste is caramelized when stir frying and the aroma is pleasant and appetizing. Try this Buttermilk fried chicken breast recipe at home and Enjoy Cooking!!!

Ingredients:

Chicken breast                       400 gms
Onion                                    1 no small size
Ginger garlic paste                 2 tsp
Chilli powder                         1 tsp
Green chilli sauce                   1 tsp
Garam Masala Powder          1 tsp
Soy sauce                              1/2 tsp
Buttermilk                              50 ml
Salt                                       to taste
Oil                                        1 tbsp

Procedure:

1. Wash and clean chicken and cut into small cubes.
2. Grind onion into smooth paste.
3. Add onion paste, ginger garlic paste, chilli powder, green chilli sauce, salt and buttermilk to chicken and mix well. Marinade for altleast 2 hours.
4. Heat oil in a thick bottomed non stick pan. Add the marinated chicken and stir fry in a slow fire till chicken is 80 percent cooked.
5. Add garam masala, soy sauce and continue stir frying till the chicken  outer layer is little crispy.
6. Serve hot with onion rings and lemon wedges.


Saturday, February 2, 2013

Scrambled Egg Curry Recipe


Scrambled egg curry is a spicy and easy recipe prepared with scrambled eggs and cooked in a tomato onion based curry with spices. The scrambled egg pieces should be big enough in the curry so it tastes some what equal to a tender chicken. Kashmiri chilli powder gives natural colour to the curry. Scrambled egg curry tastes awesome with chappathi, roti, dosa, pulao and any kind of variety rice. This curry can be used ias stuffing for dosa, katti rolls,etc. Try this Scrambled egg curry recipe at home and Enjoy Cooking!!!

Ingredients:

Egg                                     6 nos
Onion(chopped)                  2 nos medium size
Tomato(chopped)                3 nos medium size
Ginger garlic paste               1 tsp
Green chillies(chopped)        1 no
Kashmiri Chilli powder         1 tsp
Pepper powder                     1/4 tsp
Garam Masala Powder          1 tsp
Coriander powder                  1 tsp
Cumin powder                       1/2 tsp
Curry leaves                           a few
Soy sauce                              1 tsp
Salt                                        to taste
Oil                                         20 ml

Procedure:

1. Beat egg well, add salt, mix well and keep aside.
2. Heat 5 ml of oil in a non stick kadai. Add beaten egg, and stir continously till the scrambled egg gets fried lightly. Remove from heat and keep aside.
3. Heat remaining oil in a thick bottomed kadai. Add chopped onions, green chillies and ginger garlic paste and continue frying in a slow fire till the onions are translucent.
4. Add chopped tomatoes and continue frying in a slow fire for 2 to 3 minutes.
5. Add kashmiri chilli powder, cumin powder, pepper powder, coriander powder, garam masala powder, salt and continue frying till oil comes out.
6. Add required amount of water, curry leaves and cover cook in a slow fire for 5 minutes or till it becomes a thick gravy.
7. Add srambled egg to the curry, soy sauce and cook for few minutes.
8. Remove from heat and serve hot with roti, pulao, chappathi and white rice.

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