Easyfud

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

2013-05-24T07:00:00.000+05:30

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!!!

Ingredients:

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

Procedure:

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.

Chettinad Egg Curry Recipe

2013-05-02T07:00:00.000+05:30

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 www.yummytummyaarthi.com. Try this spicy Chettinad Egg Curry Recipe at home and Enjoy Cooking!!!

Ingredients:

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

Procedure:

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.

Chicken Capsicum Curry Recipe

2013-04-11T07:00:00.000+05:30

Chicken capsicum curry is simple and delicious curry recipe prepared with chicken and capsicum and cooked in a spicy onion and tomato based curry. This Indian curry is not a very high calorie diet as coconut or coconut milk is not used in this curry preparation. The aroma and flavour of capsicum/bell pepper along with chicken is mouth watering. This chicken curry suits well with tawa roti, phulka and white rice. I tried with idly(Indian rice cake) which was awesome. Try this simple variation of Indian chicken curry recipe at home and Enjoy Cooking!!!

Ingredients:

Chicken 500 gms
Onion chopped                   2 nos medium size
Tomato chopped                 3 nos medium size
Ginger garlic paste               2 tsp
Red chilli powder                 2 tsp
Capsicum 1 no cut into small pieces
Green chillies slit vertically    3 nos
Garam Masala Powder          1 1/2 tsp
Turmeric powder    1/2 tsp
Coriander powder                 2 tsp
Curry leaves                          1 sprig
Salt                                        to taste
Oil                                         25 ml

Procedure:

1. Clean and joint chicken. Add 1 tsp chilli powder, 1 tsp ginger garlic paste, salt and mix well. Keep aside.
2. Heat oil in a thick bottom pan. Add chopped onion, slit green chillies and fry in a slow fire till the onion is translucent.
3. Add chopped tomatoes and continue frying for 3 to minutes.
4. Add ginger garlic paste, chilli powder, turmeric powder, curry leaves and continue frying for another 2 minutes.
5. Add garam masal powder, coriander powder, salt and continue frying till raw smell of coriander powder reduces.
6. Add chicken and fry for few minutes. Add required amount of water and cook till chicken is 80 percent cooked.
7. Heat 5 ml oil in a small kadai, fry capsicum pieces.for 2 or 3 minutes in a slow fire and remove from heat.
8. Add capsicum piceces to the curry and continue cooking till the chicken is tender.
9. Serve hot with white rice, roti, chapathi,etc.

Deep Fried Potato Recipe/Kizhangu Bhaji/Potato Fritters

2013-04-02T07:00:00.000+05:30

Deep fried Potato/Kizhangu Bhaji/Potato fritters is a popular homemade snack in south India prepared with potato/sweet potato slices coated with spicy rice and gram flour batter and deep fried. Potato bhaji is served in some of the restaurants, hotels in Tamilnadu, Andhra, Karnataka and Kerala as a evening snack. This bhaji is a popular snack in Tamilnadu tea stalls served with coconut chutney or sambar. Try this deep fried Potato fritter recipe at home and Enjoy Cooking!!!

Ingredients:

Potato/Sweet Potato 1 no

Gram Flour 30 gms

Rice Flour 10 gms

Chilli Powder 1 1/2 tsp

Food colour a pinch (optional)

Salt to taste

Oil for deep frying

Procedure:

1.Wash potato and cut into thin round slices and keep aside.

2. Mix gram flour, rice flour, chilli powder, food colour and salt. Add required amount of water to make batter of medium consistency.

3. Heat oil in a thick bottom kadai.

4. Dip potato slices in the batter to coat all over the potato slice and deep fry in a slow fire till it is cooked well.

5. Serve hot with coconut chutney or sambar(spicy lentil curry).

Chicken Raan/Oven Baked Chicken Recipe

2013-03-10T07:00:00.000+05:30

Chicken raan is a prominent tandoori dish from Indian cuisine prepared with chicken legs or breasts stuffed and rubbed with spicy onion tomato based gravy and baked in tandoor or OTG. Chicken raan is a mouth watering starter dish which everyone will love the aroma of spices and the taste of lemon and curd. For best taste use tender chicken legs. Chicken raan is served in the restaurants serving tandoori and Afghani food. Try this homemade chicken raan recipe at home and Enjoy Cooking!!!

Ingredients:

Chicken legs                     4 nos
Chopped Onion 4 nos Medium size
Blanched Tomatoes     4 nos
Ginger garlic paste 4 tsp
Pepper powder                 1 tsp
Turmeric powder               1/4 tsp
Kashmiri chilli powder        1 tsp
Red chilli powder 1 tsp
Coriander powder    1 tsp
Garam masala powder    1 tsp
Lemon juice of    1 no
Curd    150 ml
Salt    to taste
Oil 20 ml

Procedure:

1. Wash Chicken legs and make insertions.
2. Rub salt, pepper powder, lemon juice and 2 tsp ginger garlic paste over the chicken and marinate for atleast 30 minutes.
3. Heat 5 ml oil in a large non stick pan. Fry the the marinated chicken both the sides for about 3 to 5 minutes. Remove and keep aside.
4. Heat remaining oil in the thick bottomed kadai. Add chopped onions, ginger garlic paste and fry in a slow fire till it becomes translucent.
5. Add blanched tomatoes, turmeric powder, kashmiri chilli powder, salt and continue frying in a slow fire for 3 minutes.
6. Add garam masala, coriander powder and continue frying for another 2 minutes.
7. Add curd and fry in a slow fire till the gravy becomes a soft and smooth paste.
8. Stuff gravy in the insertions and apply all over the chicken. Grease a aluminium sheet in a baking try. Put the chicken in it.
9. Preheat the oven cook in a high heat for 5 to 10 minutes and then cook in a moderate heat till the chicken is cooked well and the outer layer of the chicken becomes lightly crispy.Brush with oil now and then.
10. Garnish with fresh cut vegetables and serve hot.

Pakistani Fish Curry/Peshawari Style Machli Recipe

2013-03-02T07:00:00.000+05:30

Pakistani fish curry prepared in Peshawari style is a spicy and delicious recipe prepared with seer/king fish cooked in a onion, tomato and curd based spicy curry. Peshawari machli curry has a smooth and thick gravy with an awesome aroma of spices and ghee tastes best with white rice, roti,etc. This fish curry recipe is available in some restaurants serving Peshawari cuisine. There are some restaurants serving Peshawari food in India serves this delicious curry. Try this spicy Pakistani fish curry/Peshawari machli at home and Enjoy Cooking!!!

Ingredients:

Seer fish slices 750 gms

Onion 2 nos medium size

Blanched tomatoes 3 nos medium size

Chopped green chillies 4 nos

Chilli powder 1 1/2 tsp

Turmeric powder 1/2 tsp

Garam masala powder 1 tsp

Cumin powder 1 tsp

Mango powder 1 tsp

Ginger garlic paste 2 tsp

Curd 250 ml

Lemon juice of 1 no

Ghee 30 ml

Salt to taste

Coriander leaves few sprigs

Procedure:

1. Wash fish slices once and keep aside.

2. Mix mango powder, salt and lemon juice. Apply it over the fish slices and marinate for minimum 30 minutes.

3. Heat a non stick pan and fry the fish slices on both the sides slightly and keep aside. Grind onion into a smooth paste.

4. Heat 30 ml ghee in a thick bottom vessel. Fry ground onion, ginger garlic paste in a slow fire till it becomes light brown in colour.

5. Add tomatoes, green chillies, cumin powder, salt and turmeric powder. Fry in a slow fire till the ghee comes out separately.

6. Add required amount of water and cook in a medium fire till it becomes dry and mash it into paste.

7. Add 100 ml water to curd and beat well and add it.

8. Add fish slices once the curry starts to boil and cook in a slow fire till fish is cooked well.

9. Garnish with garam masala powder, coriander leaves and serve hot with white rice.

Coconut Appam (Indian pancake with coconut milk) for Breakfast

2013-02-22T07:00:00.000+05:30

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)

Buttermilk Fried Chicken Breast

2013-02-10T07:00:00.000+05:30

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.

Scrambled Egg Curry Recipe

2013-02-02T07:00:00.000+05:30

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.

Egg plant Pasta/Eggplant Spaghetti Recipe(Italian)

2013-01-21T07:00:00.000+05:30

Egg plant spaghetti is simple and delicious vegetarian pasta recipe prepared with diced egg plant, tomato and spices sauteed in less amount of cooking oil, mixed with spaghetti pasta and topped with grated cheese and parsley. Use olive oil for better taste. Add more crushed pepper and dry red chilli to make it spicy. Try this Italian recipe at home and Enjoy Cooking!!!

Ingredients:

Spaghetti                                                    1 pkt.
Eggplant                                                     200 gms.
Blanched tomatoes                                     4 nos.
Chopped garlic                                          1 tbsp.
Crushed black pepper                                1/2 tsp.
Grated cheese                                            1/2 cup
Oil                                                              2 tbsps.
Capsicum                                                    1 no.
Crushed dry red chilli                                   1 tsp.
Parsley                                                        1 sprig
Salt                                                             To taste

Procedure:

1.Boil spaghetti in a large vessel in plenty of salted water till it is almost cooked or al dente.
2. Peel eggplant and dice them into small pieces and discard pieces with too many seeds.
3. Heat oil in a pan, add crushed garlic, sauté for half a minute and add diced eggplant. Cook for ten minutes on slow flame.
4. Add tomatoes and sliced capsicum. Stir fry for five minutes and season with salt, black pepper and crushed red chillies.
5. Stir in cooked spaghetti. Mix well and finish with grated cheese and chopped parsley.

Seer Fish Fry Recipe

2013-01-14T07:00:00.000+05:30

Seer Fish fry is a famous starter dish in Indian hotels and restaurants prepared with seer fish slices marinated in a spicy mix, coated with rava on sides and deep fried. This can be shallow fried in a tawa by brushing oil over it which tastes similar to deep fried. For best taste marinate over night in refrigerator. Try this simple recipe and Enjoy Cooking!!!

Ingredients:

Seer fish slices 1/2 kg

Corn flour 1 tbsp

Rava 1 tbsp

Chilli powder 2 tbsp

Salt as required

Ginger Garlic(grinded) 1 tsp

Garam Masala Powder 1 tsp

Lemon juice of 1 no

Oil for frying

Procedure:

1. Clean and wash the fish slices.

2. Mix corn flour, chilli powder, salt, ginger garlic, garam masala and lemon juice in to paste.

3. Apply the mixed masala paste on the fish slices and marinate for minimum 2 hours.

4. Heat Oil. Coat rava on both sides of the marinated fish slices and deep fry fish in a slow fire till it is cooked.

5. Serve hot, garnished with lemon and onion slices.

Soya Chunks Fry(Meal Maker Recipe)

2012-12-23T07:00:00.000+05:30

Soya chunks fry is an easy and simple meal maker recipe which can be prepared in a very less cooking time approximately 20 minutes. I adopted this recipe from my aunty and atleast we cook this once in 10 days at home. This protein rich recipe tastes perfect as a starter and also a delicious side dish with sambar rice, pulao rice and rasam rice. It is a healthy diet and we are using very less oil for shallow frying. Try this healthy protein rich soya chunks fry at home and Enjoy Cooking!!!

Ingredients:

Meal Maker(Soya chunks) 100 gms

Garam masala powder 2 tsp

Chilli Powder 2 tsp
Dry red chilli 1 no

Cumin Powder 1 tsp
Mustard seeds 1/4 tsp
Black gram 1/4 tsp
Curry leaves a few

Oil 1 tbsp

Salt to taste

Procedure:

1. Boil water in a big vessel. Add the Meal maker to the boiling water and keep aside for 3 minutes.

2. Drain water and squeeze dry the meal maker. Cut the soft meal maker into small pieces.

3. Heat oil in a big non stick pan. Add mustard seeds, black gram, dry red chilli, curry leaves.
4. Add cut meal maker once the mustard seeds start spluttering and continue frying in slow flame for 1 minute

5. Add chilli powder, cumin powder, salt, curry leaves and garam masala and fry in a slow fire till soya chunks is cooked and crispy.

6. Serve hot as a side dish with white rice, pulao and any variety rice.

South Indian Mutton/Lamb Biryani Recipe(Muslim style)

2012-12-11T07:00:00.000+05:30

South Indian mutton/lamb biryani prepared in muslim style is a delicious and less spicy recipe popular among muslims living in south Tamilnadu.This biryani is prepared during festivals like Ramzan, Bakrid, weddings and other occassions in muslim families.This type of biryani is served in hotels in south Tamilnadu run by muslim families. I adopted this recipe from my muslim family friend Rashida aunty whom I know from my birth. Try this muslim style south Indian mutton/lamb biryani at home and Enjoy cooking!!!

Ingredients:

Mutton                       1 kg
Jeera rice       1 kg
Small onions    150 gm
Onions sliced       150 gm
Ginger paste                75 gm
Garlic paste                 75 gm
Green chillies 2 no
Chilli powder     2 tsp
Coriander powder 2 tsp
Tomato chopped 3 no
Curd 100 ml
Mint leaves    1 bunch
Coriander leaves    1 bunch
Garam masala powder 1 tsp (cinnamon, cloves, cardamom equally)
Fennel    1/4 tsp
Cardamom 4 no
Cloves 4 no
Cinnamon    3 to 4 strips (1 inch each)
Bay leaves                    1 no
Lemon juice of              1 no
Salt                               to taste
Oil                                150 ml
Ghee                             50 ml

Procedure:

1. Wash mutton well and keep aside. Grind small onions to a fine paste.
2. Heat oil in a thick bottom vessel. Add cardamom, cinnamon, cloves, fennel and bay leaves and fry for a minute.
3. Add ground small onion, chopped onions, green chillies (slit vertically), ginger and garlic paste. Continue frying in a slow fire till the raw smell of onions reduces.
4. Add chopped tomatoes and continue frying till it gets smashed well.
5. Add salt, chilli powder, garam masala powder, mint leaves, corinader leaves and continue frying for few minutes.
6. Add mutton, curd and continue frying till the mutton gets 80 percent cooked. Add water if required.
7. Wash rice and keep aside. Measure the gravy and remaining water in the ratio of 1:2.
8. Transfer it to a 10 litre pressure cooker and pressure cook in a slow fire for 10 minutes.
9. Remove from heat and keep aside till the pressure goes.
10. Add 50 ml ghee and lemon juice and mix it.
12. Serve hot with Dalcha.

Dalcha Recipe

2012-12-03T07:00:00.000+05:30

Dalcha is an authentic curry recipe of muslims living in south Tamil nadu, India prepared with mutton, vegetables, raw mango in mildly spiced dal based curry. Dalcha is served with their unique style of biryani during festive occassions, marriages, etc. Dalcha is served in few hotels in Madurai, Dindugal run by mostly muslims or the chefs will be muslims. Dindugal, Venu biryani hotel is more popular in Tamil nadu for this dalcha and Biryani. Try this authentic dalcha recipe at home and Enjoy Cooking!!!

Ingredients:

Mutton with bones                      100 gms
Bengal gram                                10 tsp
Split pigeon peas(Toor dal)          10 tsp
Onion chopped    1 1/2 no
Tomato chopped    2 no
Cut Potato 1 no
Cut Brinjal 1 no
Cut Raw Mango           1/2 no
Green chillies slit                           2 no
Ginger garlic paste                        3 tsp
Turmeric Powder    1/2 tsp
Coriander leaves                           1 sprig
Salt                                               to taste
Oil                                                2 tsp

Procedure:

1. Wash mutton, bengal gram and split pigeon peas.
2. Add turmeric powder and pressure cook for 10 minutes.
3. Heat oil in a thick bottomed kadai. Add chopped onions, ginger garlic paste, green chillies and fry in a medium fire till the raw smell reduces.
4. Add chopped tomato, potato, brinjal, raw mango, coriander leaves and salt. Continue frying for 3 to 4 minutes.
5. Add the fried ingredients to the pressure cooked dal and mutton. Add required amount of water and pressure cook for 5 minutes. Keep aside.
6. Serve hot with Biryani.

Ceylon Chicken Curry Recipe

2012-11-23T07:00:00.000+05:30

Ceylon chicken curry is a mildly spiced curry recipe from srilankan cuisine. Ceylon chicken curry is prepared with tender chicken cooked in an onion and coconut milk based curry. Coconut milk and spices gives you a good aroma and taste. Ceylon chicken curry is served in most of the restaurants serving Srilankan food and some south Indian restaurants serve this chicken curry. This chicken curry tastes delicious with white rice and parotta. Try this simple authentic Ceylon chicken curry recipe at home and Enjoy Cooking!!!

Ingredients:

Chicken                             1 kg
Onions                               2 no
Green chillies    4 no
Ginger garlic paste    3 tsp
Chilli powder    1 tsp
Turmeric powder                 1/2 tsp
Coriander powder               2 tbsp
Curry leaves                        1 sprig
Lemon juice of                     1 no
Coconut                               3/4 no
Oil                                       2 tbsp
Salt                                     to taste

Procedure:

1. Wash and cut chicken into medium size pieces. Add chilli powder and salt, mix well and keep aside for atleast 45 minutes.
2. Grind coconut and make two extractions of coconut milk.Chop onions and slit green chillies.
3. Heat oil in a thick bottomed vessel.Add onions, green chillies, ginger garlic paste, coiriander powder and turmeric powder. Fry for 2 to 3 minutes in a medium fire.
4. Add chicken and fry well in a medium fire for few minutes.
5. Add 2nd extraction coconut milk and cook in slow fire till chicken is tender.
6. Add thick coconut milk, salt and lemon juice. Cook for another 5 minutes in slow fire.
7. Serve hot with white rice, biryani, parotta, etc.

Rice Vada / Rice Dumpling (Deep Fried)

2012-11-03T07:00:00.000+05:30

Rice vada is a simple and spicy deep fried Indian rice dumpling recipe prepared with white rice, gram flour and spices. Rice vada tastes similar to aama vada, a popular south Indian snack. This recipe is adopted from a tv show All in all Alamelu a cooking show hosted by south Indian actor Nalini in Sun TV. Rice vada was delicious with tomato ketchup. No need to worry if you have some left over rice, make this spicy Rice vada at home and Enjoy Cooking!!!

Ingredients:

White Rice 2 cups

Onion chopped 1 no big size

Green chillies chopped 1 no

Gram flour 2 tbsp

Chilli powder 1 tsp

Salt to taste

Oil for frying

Procedure:

1. Smash white rice a little with your hand.

2. Add chopped onion, green chillies, gram flour, chilli powder and salt. Mix well by sprinkling some water so the ingredients will bind.

3. Make small rounds and press it slightly to make into a small patti.

4. Heat oil in a thick bottom kadai.

5. Deep fry the pattis in a slow fire till it is well cooked.

6. Serve hot with coconut chutney or tomato ketchup.

Butter Chicken Masala/Murgh Makhani Recipe

2012-10-18T07:00:00.000+05:30

Murgh makhani recipe is a North Indian delicacy popular almost all over the world. Butter chicken masala is prepared with the grilled chicken cooked in a tomato and fresh cream based curry/gravy. Butter chicken masala is little spicy and sweet with the rich flavour of butter and cream. Using Kashmiri red chilli gives natural red colour to the curry. This chicken masala is available in most of the Indian restaurants serving North Indian non-vegetarian food. Butter chicken masala can be served with roti, naan, romali roti, any Indian bread and white rice. Try this delicious butter chicken masala recipe at home and Enjoy Cooking!!!

Ingredients:

Chicken 800 gms.

Kashmiri Red Chili Powder 1 tsp.

Lemon Juice 1 tbsp.

Salt To taste

Marination

Curd (Yogurt) 1 cup.

Ginger paste 2 tbsps.

Garlic paste 2.tbsps.

Garam Masala powder 1/2 tsp.

Kashmiri Red chili powder 1 tsp.

Lemon juice 2 tbsps.

Butter 2 tbsps.

Mustard oil 2 tsps.

Salt To taste

For Gravy

Whole Garam Masala 1 tbsp.

Tomato puree 400 gms.

Sugar/Honey 2 tbsps.

Ginger paste 1 tbsp.

Garlic paste 1 tbsp.

Red chili powder 1 tbsp.

Garam Masala Powder ½ tsp.

Fresh cream 1cup.

Kasoori methi ½ tsp.

Chopped green chilies 1 tsp.

Butter 50 gms

Salt To taste

Procedure:

1. Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

2. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.

3. Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.

4. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.

5. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done. Baste it with butter and cook for another 2 minutes. Remove and keep aside.

6. Heat butter in a pan. Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies. Cook for 2 minutes.

7. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey and powdered kasoori methi.

8. Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.

9. Serve hot with naan or parantha.

Spicy Pan Fried Chicken Recipe

2012-10-07T07:00:00.000+05:30

Pan fried chicken is a simple and spicy recipe prepared with chicken wings or thighs or breast marinated in a mixture of spices and sauces over night and then shallow fried in a non stick pan in a slow fire till the chicken is tender and crispy. Sauces used give a tangy and sour taste. Ginger garlic paste eliminates the raw odour of chicken and curry leaves gives a pleasant aroma. For best results use chicken breasts. Try this easy and tangy pan fried chicken recipe at home and Enjoy Cooking!!!

Ingredients:

Chicken 500 gm
Red chilli Powder                                                 2 tsp
Garam Masala                                                     2 tsp
Ginger garlic paste 1 tsp
Tomato ketchup 1 tsp
Green chilli sauce 1 1/2 tsp
Soy sauce 1/2 tsp
Curry leaves a few
Salt    to taste
Oil                                                                      10 ml

Procedure:

1. Mix red chilli powder, garam masala powder, ginger garlic paste, ketchup, green chilli sauce, soy sauce, 5ml oil and salt with chicken.
2.  Keep the marinated chicken for atleast 2 hrs in a refrigerator or in a cool place.

3. Heat oil in a non stick fry pan and fry marinated chicken in a slow flame till it is well cooked.
4. Add curry leaves and stir fry for another 1 minute.

5. Serve hot and garnish with lemon and onion slices.

Potato Masala Recipe/Aloo Masala Curry

2012-10-06T07:00:00.000+05:30

Potato masala recipe is a basic vegetarian curry dish served with roti, naan, poori, white rice, etc in restaurants, hotels and dhabas in India. Aloo masala is prepared with cut small pieces of boiled potatoes in a spicy onion, tomato based gravy/curry. Ingredients used are very basic ingredients available in home kitchen. Aloo masala curry is prepared more often in Indian families with roti, poori, white rice and any variety rice. Try this Potato masala recipe at home and Enjoy Cooking!!!

Ingredients:

Potato                              400 gms
Onion                               1 no big size
Tomato                             2 no medium size
Chilli powder                    2 tsp
Ginger garlic paste            1 tsp
Cumin powder                  1/2 tsp
Coriander powder             2 tsp
Garam Masala Powder      1 tsp
Curry leaves a few
Coriander leaves 1 sprig
Salt                                    to taste
Oil                                     15 ml

Procedure:

1. Wash and cut potatoes into medium pieces. Boil potatoes in salted water till it is 80 percentage cooked.
2. Peel potatoes and cut into small pieces and keep aside.
3. Chop onions and tomatoes finely.
4. Heat oil in a thick bottom kadai. Add chopped onions, ginger garlic paste, curry leaves and fry in a slow fire till it is light golden colour.
5. Add chopped tomatoes, chilli powder and continue frying for 2 minutes in slow fire.
6. Add cumin powder, corainder powder, salt, garam masala powder and continue frying in a slow fire till the oil comes out and the onions and tomatoes gets smashed well.
7. Add required amount to make curry consistency. Bring to boil and add potatoes. Cook in a slow fire for 5 to 8 minutes.
8. Garnish with coriander leaves and Serve hot with roti, naan, paratha, rice, etc.

Kozhukattai/Modak/Steamed Rice Dumpling

2012-09-24T07:00:00.000+05:30

Kozhukattai/Modak is a simple steamed rice dumpling recipe prepared during festive occasions especially Ganesh chathurthi a Hindu festival celebrated on the birthday of Lord Ganesha. Kozhukattai is prepared with rice flour dough stuffed with sweet coconut jaggery filling and steamed in a steamer or idli cooker. Kozhukattai is available as a snack in south Indian restaurants and also as a evening snack in Tamilnadu especially in Madurai. Kozhukattai can be stuffed with any other kind of filling like pulses, meat etc. Try this Kozhukattai/Modak recipe at home and Enjoy Cooking!!!

Ingredients:

For dough

Rice flour 300 gm

Hot water 175 ml

Salt to taste
Ghee as required

For Filling

Coconut 1/2 no

Jaggery 150 gm

Procedure:

1. Mix rice flour, salt and hot water together and knead well into a smooth dough.

2. Divide into equal portions and make balls.

3. Grate coconut. Heat a kadai and fry grated coconut for a minute in slow fire.

4. Pound jaggery and add to the kadai.

5. Stir continuously till the mixture becomes little sticky. Remove from heat.

6. Divide filling into equal portions as the dough.

7. Make 3 inch rounds with dough balls. Put filling in the center, fold and cover the edges.

8. Steam in an idli cooker for 10 minutes.

9. Brush with ghee and Serve hot.

Rice flour preparation:

1. Soak raw rice for 2 to 3 hours.

2. Dry a little and powder it using a mixer to make flour.Sieve flour

3. Heat a thick bottomed pan. Roast flour for few minutes or till its dry.

4. Sieve again. Store in an air tight container and use when needed.

Spicy Tomato Garlic Chutney Recipe/Chettinad Kara Chutney

2012-09-17T07:00:00.001+05:30

Tomato garlic chutney is spicy chettinad chutney recipe prepared with onion, tomato, red chilli and garlic. This kara chutney is ground with raw ingredients and then boiled in a kadai for few minutes. Kara chutney has combination taste of both raw and cooked chutney with garlic aroma. This chutney is served in idli shops, hotels in and around karaikudi, madurai and other near by areas. A delicious chutney hot idli and dosa. Try this Chettinad tomato garlic chutney at home and Enjoy Cooking!!!

Ingredients:

Onion(cut) 2 no(medium size)

Tomato(cut) 2 no(medium size)

Garlic 8 flakes

Dry red chilli 8 no

Coriander leaves 1 sprig

Curry leaves a few

Salt to taste

Oil 5 ml

Procedure:

1. Grind onion, tomato, garlic, dry red chilli, coriander leaves, curry leaves, salt together little coarsely.

2. Heat oil in a kadai. Transfer the ground chutney to kadai and add required amount of water.

3. Bring to boil and keep it in a slow flame for 5 minutes or till the chutney becomes thick.

4. Serve with idli and dosa.

Chicken Saute Recipe/Indian Style Chicken Recipe

2012-09-10T07:00:00.002+05:30

Chicken saute in Indian style is a very simple easy recipe prepared with chicken breast or legs in a spicy onion tomato based sauce. Very basic spices available in the home kitchen is used to prepare this chicken saute. Marinating chicken with ground spices for a longer time gives a better taste as you can taste the spices flavour deep inside the meat in every piece of chicken. This dish can be served with white rice, roti or any Indian bread. Try this Indian style Chicken saute recipe at home and Enjoy Cooking!!!

Ingredients:

Chicken 500 gm

Onions chopped 2 no (medium size)

Tomato chopped 2 no ( medium size)

Red chillies 8 no

Peppercorns 15 no

Cinnamon 1 no (1 1/2 inch size)

Cloves 4 to 6 no

Fennel 1/2 tsp

Ginger garlic paste 2 tsp

Lemon juice of 1 no

Salt to taste

Curry Leaves a few

Oil 20 ml

Procedure:

1. Wash and cut chicken into medium size pieces.

2. Grind red chillies, peppercorns, cinnamon, cloves and fennel together to a fine paste using lemon juice and water if required.

3. Mix half the ground spices, salt and chicken. keep aside for 30 minutes.

4. Heat oil in a thick bottomed vessel. Fry marinated chicken for few minutes in a medium fire.

5. Add the remaining ground spices,salt and continue frying for 2 to 3 minutes.

6. Add chopped onions, curry leaves and saute.

7. Add chopped tomatoes, water if required and cover cook in a slow fire till chicken is tender.

8. Remove from heat and Serve hot with white rice, roti, etc.

Naethu Vacha Meen Kuzhambu/South Indian fish curry/gravy with coocnut milk

2012-09-06T07:00:00.003+05:30

South Indian fish curry/meen kuzhambu is a spicy and simple gravy prepared with river or sea fish in a onion and coconut based curry. This fish curry is popular in non vegetarian hotels like Muniyandi vilas in Tamilnadu. Fish curry is served with white rice and also served with idli(Indian rice cake) in some hotels and restaurants. For best taste serve it after 4 to 6 hours. Try this authentic south Indian fish curry/Meen kuzhambu at home and Enjoy Cooking!!!

Ingredients:

Fish (Catla or small size Seer fish into pieces) 500 gms

Onion 150 gms

Tomato medium sized 4 no

Green chillies 4 no

Chilli powder 2 tbsp

Ginger garlic paste 2 tsp

Grinded coconut (medium sized) 1/2

Fenugreek 2 tsp

Jeera 1 tsp

Fennel 1 tsp

Coriander Powder 2 tbsp

Garam Masala 2 tsp

Salt to taste
Tamarind 1 lemon size

Turmeric 1/4 tsp

Curry leaves 5 gm

Coriander leaves 5 gm

Gingely Oil 50 ml

Procedure:

1. Marinade fish with 1 tbsp chilli powder, 1 tsp ginger garlic paste, 1 tsp garam masala and salt.

2. Heat oil. Add onion, jeera, fennel, fenugreek and green chillies and fry till the raw smell of onion reduces.

3. Add tomato and continue fry for 3 minutes.

4. Add chilli powder, garam masala, turmeric powder, curry leaves, coriander powder and salt.

5. Fry in slow flame till the oil comes out seperately from the gravy.

6.Add grinded coconut and fry for another 3 to 5 minutes.

7. Add required water, tamarind pulp and boil the gravy in slow flame.

8. Add marinated fish to the gravy once the oil starts to seperate from the gravy.

9. Keep it in slow flame till the fish gets completely cooked.

10. Garnish the gravy with chopped coriander before serving.

Vegetable Rava Upma/Rava Kichadi Recipe

2012-08-25T07:00:00.003+05:30

Rava upma/kichadi is a popular breakfast recipe in south India is prepared with semolina/rava, vegetables and spices. Rava upma is served with coconut chutney and sambar as a breakfast in most of the south Indian restaurants and hotels.Some prefer to have rava upma topped with sugar or spicy dosa powder. Rava upma is a simple dish to prepare when unexpected guests arrive during breakfast or dinner. Try this simple Rava upma/kichadi recipe at home and Enjoy Cooking!!!

Ingredients:

Semolina(Rava) 200 gm
Onion chopped 2 no (medium size)
Tomato chopped 1 no (big size)
Bengal gram 1 tsp
Mustard seeds 1/4 tsp
Green chillies chopped 2 nos
Chopped ginger 1 inch size
Cut mixed vegetables 100 gm
Chilli powder 1/2 tsp
Curry leaves few
Coriander leaves 1 sprig
Salt to taste
Oil 1/2 tbsp
Ghee 1/2 tbsp
Water 400 ml

Procedure:

1. Heat a thick bottom kadai and roast semolina/rava for a minute. Keep aside and let it cool down.
2. Heat oil in a kadai. Add mustard seeds, bengal gram.
3. Add chopped onion and green chillies when bengal gram colour slightly changes. Fry in a slow fire till onion is translucent.
4. Add chopped ginger, tomato, chilli powder, curry leaves, coriander leaves, mixed vegetables, salt and continue frying in a slow fire 3 to 4 minutes.
5. Add water and bring to boil.
6. Add roasted rava while stirring simultaneously to avoid lumps.Stir continuously till rava is cooked and becomes semi solid.
7. Remove from heat, add ghee and mix well. Serve hot with coconut chutney and sambar.

Rice Puttu/South Indian Steam Cake Recipe

2012-08-19T07:00:00.001+05:30

Rice Puttu/South Indian steam cake is one of the popular breakfast in rural south India especially in Kerala and TamilNadu. This puttu is prepared by steaming rice flour in a puttu maker flavoured with ghee and garnished with freshly grated coconut. Rice puttu is served with kadala curry in restaurants and hotels in south India. A nutritious sweet dish favourite among kids as a evening snack mostly served in street shops, hotels and mess. Try this simple puttu recipe and Enjoy Cooking!!!

Ingredients:

Rice flour 115 gms

Grated coconut 35 gms

Cardamom powder 1/2 tsp

Ghee 10 ml

Salt to taste

Sugar to taste (optional)

Procedure:

1. Sieve rice flour, add salt and sprinkle little water now and then to make flour as a coarse or small granules.

2. Steam the wheat flour in puttu maker or idly cooker for 10 minutes.

3. Remove from heat. Add ghee, grated coconut, sugar, cardamom powder and mix well.

4. Serve hot.