Indian Cookery – indscoop Technology News, Entertaiment Thu, 19 Apr 2018 03:21:50 +0000 en-US hourly 1 114420553 Kerala Moru Curry/Moru kachiyathu/Pulissery Tue, 23 Aug 2016 15:39:15 +0000 […]]]> Moru Kachiyathu/Kachimoru – Moru Curry is one of the popular side dishes of Kerala.This is prepared by adding ground coconut ,seasoning of butter milk with shallots,green chilly etc.. Are you ready to taste an authentic Moru curry? If yes, kindly follow this recipe.This recipe is my home town style.


Buttermilk/ Whisked Youghurt- 500 ml
Coconutt Scrapped – ¼ cup
Shallots – 6 ,finely chopped
Ginger- a small piece, finely chopped
Garlic – 8 pods,finely chopped
Green Chilly – 2 ,finely chopped
Mustard seeds – ½ teaspoon
Fenugreek seeds – ¼ teaspoon
Dry red chilles – 4 Nos
Cumin Seeds – a pinch
Curry leaves – 2 sprig
Kashmeeri chilly powder- ½ teaspoon
Turmeric powder- ½ teaspoon
Asafoetida powder- a pinch
Salt – to taste
Curry leaves- 2 Sprig
Coconut oil – 1.5 tablespoon


In a large bowl ,add butter milk, 1 sprig curry leaves , enough salt and mix well.

Grind grated coconut ,cumin seeds, 2 shallots and 2 garlic a to a smooth paste.

Heat oil in a pan ,splutter mustard seeds,fenugreek seeds,dry red chillies and curry leaves.

Add finely chopped ginger,garlic ,shallots .green chilly and fry till shallots turns lightly brown in color.

Reduce the flame to simmer mode. Add in chilly powder ,turmeric powder, asafoetida powder and saute for one minute.
Add the ground coconut paste and stir 3-4 times .

Add buttermilk and mix well adding required salt .Stir continuously until the steam starts coming out.

.Don’t allow the buttermilk to boil otherwise it will curdle.
Switch off the flame and remove from the stove.
Serve with rice.


When you add asfoetida and fenugreek, add correct measurement which is mentioned in the ingredients .

Do not let the Curry to boil otherwise t will curdle.

Try to remove the curry from the stove soon after cooking.


THATTUKADA STYLE BEEF CURRY / NADAN BEEF CURRY Tue, 16 Aug 2016 04:01:57 +0000 […]]]> Thattukada style beef curry


Beef,cut into cubes- 1/2 Kg
Onion,sliced-2 medium
Ginger ,finely chopped- 1 tsp
Green chilies,cut vertically- 2 nos
Curry leaves-3 to 4 sprigs
Water-1 cup( or as required)
Coconut oil- as required
Salt- to taste
To grind together:
Ginger,chopped-1 tbsp
Garlic,chopped-1 tbsp
Kashmiri chili powder-3/4 to 1 tbsp
Turmeric powder- 1/4 tsp
Coriander powder- 1 tbsp
Fennel seeds- 1/2 tsp
Cinnamon – 1″ piece
Cloves-2 nos
Cardamom-2 nos
Star anise- 1 small
Whole black pepper- 1/2 tsp


Combine all the ingredients listed under ‘ to grind together’ in a blender.Grind it to a paste.
Heat oil in pan/pressure cooker.Add sliced onion,ginger,green chilies and curry leaves.Saute until onion turns translucent.
Now add the ground masala and fry until oil starts to seperate.
Add beef and mix well.Add water and salt to taste,cover and cook until beef is done.Uncover and cook for few more minutes or until gravy turns thick.


Serve with rice /porotta /puttu or tapioca.
Adjust the quantity of black pepper according to your taste.
Garnish with green chilies ,if desired.


Snake gourd(padavalanga ) – 250 grams
Grated coconut -1/2cup
Turmeric powder -2 pinch
Salt – as you need.
Green chilli – 4 nos.
Water- As required
Cumin seeds -1 pinch
Curry leaves -2 sprigs
Coconut oil-2 tablespoon
Mustard seeds


Grind the grated coconut, turmeric powder, cumin seeds, green chilli, and curry leaves, roughly in a food processor and keep it aside.
Gently peel off the inner white skin of the snake gourd and chopped them finely.
In a pan add 1tsp coconut oil,when it is hot splutter mustard seeds
Add snake gourd along with salt, little water and ground coconut with the lid covered for about 5-7 minutes.
Reduce the flame and remove the lid.
Evaporate the rest of the water from the snake gourd.
Pour the coconut oil on the top of the thoran and remove it from flame.
Cover the dish for about 3 minutes.
Just before serving, mix everything well so that the coconut oil will reach to all parts of the curry.Snake gourd thoran is ready

CHEMMEEN THEEYAL (PRAWNS IN TANGY ROASTED COCONUT GRAVY) Fri, 01 Jul 2016 03:57:08 +0000 […]]]> Ingredients

1. Prawns- 1 ½ cup, shelled and deveined

2. Ginger-1tsp,chopped

3. Curry leaves-1sprig

4. Kudam puli(cocum)-2 or 3 nos

5. Green chilly-2nos,cut length wise

6. Grated coconut-1 cup

7. Turmeric powder-1/4tsp

8. Coriander powder-3 1/2 tbsp

9. Chilly powder-1tbsp

10. Perumjeerakom(saunf)-3/4tsp

11. Salt

12. Water-1 1/2cup

13. Coconut oil-1tbsp

14. Mustard seeds-less than 1/4tsp

15. Curry leaves- a few

16. Pearl onion- 2nos,cut into thin round slices

Method of preparation

1. Wash kudampuli 3 times and soak in ¼ cup of water and some salt.

2. Heat a pan without adding any oil-roast the grated coconut by continuous stirring. When it turns brown reduce the flame, add in all powders and perumjeerakom.Stir again for 2 minutes. Switch off the flame. Once it has cooled completely, grind this into smooth paste by adding little water.

3. Transfer kudampuli along with the water, roasted coconut paste, chopped ginger, prawns, curry leaves, green chilly ,salt and water into a meen chatty or in a deep bottomed pan . Cook until prawns are well cooked.

4. For seasoning-heat coconut oil in pan. Splutter mustard seeds; add curry leaves and pearl onions. Fry till onions turn lightly brown. Pour this over the prepared curry.

Chemmeen theeyal is a very delicious curry and it goes well with rice…


Kinnathappam is a traditional Kerala ‘palaharam’ .Kinnam refers to a shallow copper or steel vessel in malayalam.Kinnathappam can be called as a steam cooked rice cake . Kinnathappam are of two types, one made with jaggery and the other with sugar. Here I have made sugar kinnathappm.Dont be confused with Kinnathappam and vattayappam.Unlike kinnathappm the latter is prepared with fermented rice batter. This is a delicious sweet snack with smooth and soft texture.


1. Raw rice( pachari)-1 cup

2. Sugar-1cup

3. Egg-1no

4. Thick coconut milk-1cup

5. Thin milk-2 ½ cup

6. Cardamom powder-1/2tsp

7. Jeera (cumin seeds)-1/4tsp

8. Little oil or ghee for greasing the plate

Method of preparation

1. Soak rice for 3 or 4 hours. Grind this into smooth paste by adding required amount of thin coconut milk. When the rice is fully grinded, add egg, sugar and cardamom. Grind again till sugar dissolves completely.

2. Add remaining thin coconut milk and thick coconut milk. Mix well .Sieve this mixture through a fine cloth .This sieved batter will look like frothy milk.(see the pics below)

3. Grease a shallow steel plate. Pour this batter. Fill only ¾ th of the plate. Steam cook this for 45 minutes .When it is half done, open the steamer ,sprinkle few jeera seeds over the top. Keep the lid on and cook again till it is done. Even after the mentioned time, the appam may look like uncooked and sticky on touch. But it will solidify upon cooling. So try not to cut while it is hot.

Once it has cooled, cut into desired shapes and serve.

Notes: Kinnathappam is a thin cake .So always use a shallow vessel, preferably a steel thali plate. The batter should not be thick. With the above quantity two Kinnathappams can

Pepper Chicken Legs Mon, 27 Jun 2016 04:40:24 +0000 […]]]> Ingredients

Chicken legs – 6
Corn flour – 2tspoons
Curd -1table spoon
Black pepper powder-1tspoon
Turmeric powder-2 pinch
Ginger garlic paste- 2tspoon
Clove and cinnamon powder-1/4tspoon
Green chilli paste -1/4tspoon
Chopped coriander leaves-1tablespoon
Soya sauce -1tspoon
Vinegar – 1/2tspoon
Lemon juice-few drops
Salt to taste

How its made:

1.Marination: Make slits on chicken legs. To the Chicken legs add curd, salt, clove cinnamon powder, Ginger garlic paste,Turmeric powder,chilli paste, corn flour, vinegar and soya sauce.Marinate for 1 hour.
2.Take a wok, Add oil. when oil is hot add Marinated chicken pieces. close the lid and cook the chicken completely. saute in between.
3.Once the chicken is cooked well- Add other ingredients: Black pepper powder, Lemon juice. Mix well. cook it for few more minutes. Garnish with coriander leaves.

TOMATO CHICKEN CURRY – SPICY CHICKEN RECIPES Sun, 26 Jun 2016 02:40:32 +0000 […]]]>

Chicken Marination

Chicken                      – 750 g, cut into small pieces
Garlic                         – 5 cloves
Coriander powder      – 2 tbsp
Red chili powder        – 2 tbsp
Turmeric powder        – 1 tsp
Fennel seed                 – 1 tsp
Lime juice / vinegar    – 1 tsp


For the gravy

Tomato                         – 2, big sized (or 3 medium sized), sliced, use red ripened tomatoes for this curry
Chili powder                – half tsp, for a reddish color only
Shallots                        – 2 tsp, chopped, for tempering
Coriander leaves
Curry leaves



  • Make a fine paste of all those ingredients given under chicken marination in a grinder. Marinate the chicken pieces with this marinade and set aside.
  • Now heat a non stick vessel and add oil. When hot, add the thinly sliced tomatoes to it and saute for a while. Close the lid and let it cook well until mushy or oil separates ( it means the oil must float on the top of the gravy) . When done, add chili powder ,salt and give a fine mix. Transfer it to a plate.
  • Now to the same vessel, add the marinated chicken and let it cook in a medium flame (no need of adding water and oil). When chicken is 90% done, add the prepared tomato gravy and mix well. Let it cook again for 10 minutes or until oil separates.
  • Check for salt and add chopped coriander leaves.
  • Heat oil in a pan, saute chopped shallots until golden and then add curry leaves to it. Pour this tempering over the prepared curry.
  • Delicious, quick, no onion tomato curry ready.
  • Serve along with dosa, puri, roti, or any Indian bread.



VARUTHARACHA SAMBAR RECIPE | KERALA SAMBAR RECIPE Sun, 26 Jun 2016 07:55:19 +0000 […]]]> varutharacha sambar recipe with step by step photos – varutharacha sambar is a tasty sambar recipe made with roasted coconut and spices.  It is very flavorful kerala sambar recipe.

sambar is a lentil and vegetable based curry which can be served as a side dish with rice,idli, dosa.




basic info

preparation time: 20 mins
cooking time: 20 mins
recipe type: side dish, main, sambar
cuisine: kerala, indian
serves: 3 – 4


  • toor dal – 1/2 cup
  • turmeric powder – 1/2 teaspoon
  • mixed vegetables – 1 and 1/2 cups (I used ash gourd, carrot, drumstick)
  • tomato – 1 medium, chopped
  • shallots or cheriya ulli –
  • green chili – 2 – 3, slit
  • tamarind – gooseberry sized
  • coriander leaves – few
  • salt – to taste

for grinding

  • oil – 1 teaspoon
  • coconut – 1 cup
  • fenugreek seeds – 1/4 teaspoon
  • chana dal – 1 teaspoon
  • coriander powder – 3 teaspoons
  • shallots – 2
  • red chili powder – 1 – 1 1/2teaspoon
  • asafoetida powder – 1/2 teaspoon

for tempering

  • oil – 1 tablespoon
  • mustard seeds – 1 teaspoon
  • dry red chili – 2
  • curry leaves – few

1.Pressure cook toor dal with 1 and 1/2 cups of water, 1/2 teaspoon turmeric powder, for 3 – 4 whistles or until dal gets cooked well.  Wait till the pressure subsides.  Open the pressure cooker, mash the dal well with the back of a ladle and keep it aside.

varutharacha sambar recipe 1

2.  Meanwhile, chop all the vegetables and keep it aside.

varutharacha sambar recipe 2

3.  Wash and add tamarind to a cup of hot water.  Let it soak for 10 – 15 minutes.  Extract the pulp and keep it aside.

4.  Heat one teaspoon of oil in a pan.  When the oil is hot enough, add fenugreek seeds and saute till it starts changing color.  Add chana dal, and saute till it becomes golden brown color.  Add coconut, shallot, and saute well on medium flame till it turns golden brown color.  Take care that it does not get burnt.

varutharacha sambar recipe 4

5.  Add red chili powder, coriander powder, asafoetida powder, saute well till the raw smell of masala goes off.  Take care that it does not get burnt.  Turn off the flame and allow it to cool.  Once cool, transfer the roasted ingredients into a mixer jar and grind it to a smooth paste. ‘Keep it aside.

varutharacha sambar recipe 5

varutharacha sambar recipe 7

6.  Add the chopped vegetables, tomato, to the cooked and mashed dal, add salt and another 2 cups of water.  Mix well and cook till the veggies get cooked till 3/4th.

varutharacha sambar recipe 6

7.  Add tamarind extract, mix well and let it boil till the raw smell of tamarind goes off completely.

8.  Add ground coconut paste, mix well. Add water if necessary to get the desired consistency.  Cook for 5 – 6 minutes.  Turn off the flame.

varutharacha sambar reciep 8

9.  Heat oil in a pan.  Splutter mustard seeds.  Add dry red chili, curry leaves and saute for a second.  Add the tempering to the sambar, mix well.  Add chopped coriander leaves.  Cover and keep it aside for 10 – 15 minutes so that the flavor get infused in the sambar.

varutharacha sambar recipe 9

varutharacha sambar recipe 10

10.  Serve varutharacha sambar with hot rice and mezhukkupuratti or vegetable stir fry.

Ways to protect yourself from the harmful effects of the sun Tue, 04 Aug 2015 18:57:21 +0000 […]]]>

Foods with lycopene such as tomatoes rejuvenate the skin. It is one of the prominent substances that protects the skin from the bottom layer to the top.

Foods with lycopene such as tomatoes rejuvenate the skin. It is one of the prominent substances that protects the skin from the bottom layer to the top.

As temperatures increase, the risk of being exposed to the sun’s harmful ultraviolet rays rises as well. Some ways to protect yourself from the sun’s harmful rays include using sunscreen, avoiding cheap sunglasses that do not block UV rays and eating lycopene-rich foods

It is mid-summer and almost everyone is planning to take a vacation to fill their souls and skin with the sun. Besides the people who have had bad experiences with sunburns, most are looking to find a way to maximize their tan. Your skin needs sun, of course, but as with everything, you should not neglect your health while sunbathing.
Sunlight is the best natural source of vitamin D. In fact, sunlight is what enables your body to produce this remarkable vitamin. If you want to have a strong and healthy skeletal system, you must get enough vitamin D. The amount of vitamin D that your body needs can be obtained in a shorter amount of time than you think. Research shows that just 20 minutes of sunbathing a day is all you need. You do not have to put your whole body under the sun either; only a part of your arm and leg will suffice to make enough vitamin D.
When you are exposed to the sun for a long time, ultraviolet (UV) A and B rays may damage your skin cells by literally burning them. The time and degree of damage required for the formation of these types of burns varies according to your skin type. Light-skinned people are more sensitive to the sun than dark-skinned people, so this type of skin damage is more common for them.
In particular, mild redness on the first day in the sun that later turns into painful burns are called first-degree burns. First-degree burns affect the top layer of skin, which is called the epidermis. Second-degree sunburns burn the lower layers of the skin, where nerve endings are damaged and the healing process is more painful and time-consuming compared to first-degree burns. The possible occurrence of bubble-like lesions on your skin filled with fluid after receiving a second-degree burn can cause much pain as well. The bursting of these blisters can increase the risk of infection, which is extremely dangerous and must be treated. In order to protect your skin from dangerous ultraviolet A and B radiation, you should use sunblock with at least sun protection factor (SPF) 30 year-round. To obtain the maximum benefits from these creams, they must be applied correctly. They should be applied to your skin half an hour before sun exposure, and must be reapplied every two hours. If you are swimming in the pool or sea, then you should reapply sunscreen more frequently. Even if you are sunbathing with protective creams, however, using a sun hat or umbrella is also an important protective measure you can take.
When speaking about harmful rays from the sun, people often think about skin damage caused by the sun. However, the eyes are also threatened by the sun, which is less often discussed by society. Solar rays may cause cataracts to form on the lens of the eye, so the use of sunglasses is very important as well. Sunglasses are an important topic and should be explained in a separate article. As a precaution, though, be sure to use brands you trust, and always stay away from cheap, fake sunglasses where you don’t even know where they were produced. The cheap ones generally do not have UV A and B radiation filters, but their lenses are dark in color. In turn, the dark color lens allows your lens to dilate and allow more UV A and B in your eye, which can then lead to cataracts.The sun’s rays can also cause premature aging. Elastin fibers that give elasticity to the skin wears when exposed to the sun and causes your skin to sag much earlier than it should. Additionally, if protective tanning products are not used properly, it may lead to the formation of spots and freckles on your skin that you will carry throughout your life. These spots are usually located on the face and neck area, and beautification efforts may result in irreversible frustration.
So, what should you look for when choosing the right sunscreen? The market is full of products claiming to be of much better quality than others out there. When making your selection, look for products that include zinc oxide and titanium dioxide. Research shows that these two substances literally create a barrier against harmful UV rays. It is also extremely important that the cream of your choice should not contain skin irritating chemicals. As a general rule, SPF 30 is ideal for adults, but the SPF applied to children should be higher. Substances that block harmful UV rays include padimate o homosalate, octyl methoxycinnamate, benzophenone, octyl salicylate, phenylbenzimidazol sulfonic acid and octocrylene. When choosing your sunscreen, especially those who have allergies, you should definitely consult specialized physicians so you don’t cause greater damage while trying to protect yourself from the sun.I really like the phrase “You are what you eat.” Believe me, it is 99 percent correct! To protect your skin from the sun, you also should also eat the right way. Add skin rejuvenating foods to your diet, such as red foods. I previously mentioned lycopene in my article where I described the health benefits of tomatoes. Lycopene is one of the most important substances that protects your skin from the bottom layer to the top.A study conducted on volunteers in the U.K. revealed the miraculous benefits eating tomatoes has on the skin. Volunteers participating in the study were divided into two groups, and one group was fed 10 grams of olive oil added to five tablespoons of tomato paste daily for 12 weeks. The second group of participants was given only olive oil. Research results were studied in two groups and tomato eaters were found to be 33 percent less affected by UV rays when compared with those eating only olive oil. Summer’s most wanted fruit, watermelon, also contains lycopene, so go ahead and eat some before going in the sun!

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Kanava Thoran (Stir fried Squid with Coconut) Sat, 01 Mar 2014 04:04:20 +0000 […]]]>


Squid cut into small pieces……..2 Cups

Coconut Oil…………………………..2 Tablespoons

Mustard Seeds………………………1/2 Teaspoon

Shallots sliced……………………….1/3 Cup

Curry Leaves………………………..2 Sprigs

Kokum/ Kudampuli………………3 small pieces

A bit of Coconut Oil and a sprig of Curry leaf to put on top.

To Grind

Onion chopped……………………….1/4 Cup

Garlic…………………………………….2 big cloves

Ginger……………………………………1 small piece

Grated unsweetened Coconut…..3/4 Cup

Indian Green Chilly…………….…..2 (Cut into small pieces)

Turmeric powder…………………….1/2 Teaspoon

Salt……………………………………….3/4 Teaspoon

Red Chilly powder…………………..1/2 Teaspoon

Uluva/ Fenugreek powder………..1/8 Teaspoon

Method of Preparation

Grind all the ingredients in the ‘to grind’ section to a course consistency and keep aside till ready to be used.

In a  pan (Manchatti- an earthen cookware preferred) on medium high heat, add Coconut Oil and let it become hot. Swirl the pan so that the Oil spreads all over the base of the Pan.

Add Mustard seeds and let it splutter. Add sliced Shallots and Curry leaves and saute till it is golden brown in color.

Add Squid, Kokum (Kudampuli) and the ground Coconut mixture, mix well, add two tablespoons of Water and close the pan. Let it cook on medium low heat till all the water is evaporated and the Squid is cooked through. This will take only around 10 minutes.

Taste for Salt and add more if needed.

Pour a bit of Coconut Oil and tear some Curry Leaves on top and close the lid. Switch off the flame and let it sit for 10 minutes before serving hot with rice.


A lot of water will ooze out of Squid while cooking. So it is not necessary to add more water while cooking.

I happened to have some cleaned big squid tubes in the refrigerator with which I made this dish. If you get the small ones cut it into rounds which will give that signature look of Squid thoran.


Make it, enjoy the deliciousness and

serve it to your family with love…

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Coriander Chutney Mon, 09 Sep 2013 16:07:16 +0000 […]]]> Ingredients

  • 1 Cup finely chopped coriander leaves
  • 2 tomatoes
  • ½ tsp of garlic and ginger
  • 2 green chilies
  • Salt


1. Grind chopped coriander leaves, tomatoes, chilies and the garlic

and ginger paste together.

2. Add a pinch of salt to taste prior to serving.

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Black Forest Cake Mon, 09 Sep 2013 16:04:27 +0000 […]]]> Cake:
5 ounces bittersweet chocolate, cut into bits
5 tablespoons unsalted butter
l/3 cup water
5 large eggs
1 cup sugar
1 cup cake flour

2 pounds canned sour cherries, drained, reserving the juice
l/3 cup sugar
5 teaspoons cornstarch
2 tablespoons Kirschwasser liqueur

1 cup sugar
1/2 cup water
l/4 cup Kirschwasser liqueur
Whipped cream topping:
l envelope gelatin
2 tablespoons Kirschwasser liqueur
3 cups well-chilled heavy cream
1/3 cup sifted confectioner’ s sugar
l cup dark chocolate shavings for garnish

Make the cake: Preheat oven to 350 degrees F. Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper. In the top of a double boiler set over simmering water melt the chocolate with the butter, and water, stirring until smooth. Remove the pan from heat. Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly.
Pour batter into pans, smoothing the tops, and bake for 10 – 15 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely.

Make the filling: In a saucepan combine reserved cherry juice, sugar and cornstarch. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Stir in cherries and kirschwasser liqueur, transfer to a bowl and let cool. Filling may be made 1 day in advance and kept covered and chilled.

Make the syrup: In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in Kirschwasser liqueur. Let cool.

Make the whipped cream topping: In small saucepan combine gelatin and Kirschwasser liqueur and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.
Assemble cake: Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of cake onto first layer. Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Sprinkle with 1/4 cup of chocolate shavings and invert third layer onto cake. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for garnish. Coat side of cake with some of remaining chocolate shavings. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top edge of cake. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours.

Yield: 8 to 10 servings

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Andhra Chilli Chicken Mon, 09 Sep 2013 11:08:10 +0000 […]]]> Ingredients

chicken drumsticks – 12
finely chopped green chillies – 25 nos or more
freshly grated ginger – 2 tbs
freshly grated garlic – 2 tbs
finely chopped onions – 3 big

grind to powder:

coriander seeds – 1 tbsp
methi seeds – 1/4 tsp
jeera – 1/4 tsp
saunf – 1/4 tsp
kasuri methi – 1 tbsp
cinnamon – 3 big pcs
cloves – 5 nos


Heat oil and fry the onions till it starts to brown slightly add the cleaned chicken and chopped green chillies, cook till all the juices are nearly evaporated.
Next add the grated ginger and garlic and fry for a few minutes.
When the chicken is nearly done add the powder and fry for another well add some water and cook till done and most of the water is evaporated.

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Desi Chicken Noodles Mon, 09 Sep 2013 09:05:41 +0000 […]]]>


  • 1 packet spaghetti
  • 400 gms chicken breasts cubed
  • 1.5 (approx 300 gms) cups mixed veggies (store-bought, frozen ones)
  • 3 tblspns white vinegar
  • 4 tblspns tomato paste
  • 3-4 tblspns Louisiana hot sauce
  • 4 medium-to-large tomatoes, chopped
  • 2-3 small-to-medium onions, sliced
  • 2-3 tblspn oil
  • 5-6 cloves
  • 1.5 tspn cumin seeds
  • 1/4 tsp red chili powder
  • 1/4 tsp black pepper powder
  • Salt to taste

1. Boil the noodles Al Dente and keep aside. Make sure the water is boiling hot before you add the spaghetti. Season with a little salt. DO NOT add oil.
2. In a hot non-stick dish, heat up the oil.
3. Once the oil is hot enough, add cumin seeds and let them crackle.
4. Add the whole garam malasa – cloves.
5. Add the onions and saute until golden brown.
6. Add the cubed chicken breasts and saute.
7. Add the chopped tomatoes and allow to break down
8. Now add the black and red pepper powders and stir.
9. Add all the condiments at this time (sauces, vinegar, and paste).
10. Finally add the spaghetti and stir well.
11. Check for salt.
12. Cover, lower the heat, and let simmer for 8-10 mins before serving

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Ginger Chicken Mon, 09 Sep 2013 09:01:35 +0000 […]]]>


  • Cooked & shredded Chicken 500 gms
  • Dried Mushrooms 4 nos.
  • Finely chopped onion 1 no.
  • Chicken Stock ¼ ltr.
  • Soya Sauce ¾ cup
  • Fresh ginger,finely chopped 1 tbsp.
  • Garlic clove, crushed 1 no.
  • Vinegar 4 tbsp.
  • Sugar 1 tsp.
  • Cornflour 1 tbsp.
  • Sherry 1 tbsp.
  • Tomato puree 1tsp.
  • Pepper To taste
  • Salt To taste


1. Put the Soya sauce, onion, ginger, garlic,vinegar, sugar, tomato puree, salt and pepper in a saucepan.

2. Bring to a boil and simmer for 2 minutes.

3. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices.

4. Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes.

5. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken.

6. Add the mushrooms and cook till sauce thickens slightly.

7. Serve hot.

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Egg Masala Mon, 30 Jul 2012 15:15:36 +0000 […]]]>
  • Boiled Egg 4
  • Onion 2
  • Tomato 1
  • Chili powder 1 Teaspoon
  • Pepper powder 1/4 Teaspoon
  • Coriander Leaves to garnish
  • Salt
  • Oil



Add oil to kadai and add finely chopped onions and fry for 3 to 4 minutes.Add chopped tomato and saute till oil separates.

Add chili powder and salt saute for 2 minutes.Add the boiled egg ( slit the egg slightly) to the kadai and cook it for 5 minutes in sim.

Sprinkle the pepper powder and mix well.

Garnish with coriander leaves.

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Mutton Chops Tue, 24 Jul 2012 03:17:40 +0000 […]]]>


  1. Chops ½ kg.
  2. Curd 1 ½ cup
  3. Tomatoes 200 gms.
  4. Garam masala ½ tsp.
  5. Ginger 75 gms.
  6. Green chili A few
  7. Red chili To taste
  8. Nutmeg A pinch
  9. Coriander powder 2 tsps.
  10. Coriander leaves(chopped) ½ cup
  11. Ghee 3 tbsps.
  12. Salt To taste


1.Put chops in pressure cooker with chopped chilies along with tomato, salt, coriander leaves and pressure cook for 5 minutes till half done.

2.Then add ghee(oil) and fry for 10 minutes.

3.Mix all dry spices, garam masala red chili powder, coriander powder and nutmeg in curd and beat it.

4.Mix this in the chops and fry for 3 minutes.

5.Pressure cook for 3-5 minutes.

6.Garnish with coriander leaves and serve hot.

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Tomato Chutney (cooked) Tue, 24 Jul 2012 02:16:27 +0000 […]]]>


  1. 2 Tbsp. Ghee
  2. 1/4 tsp. red chillies
  3. 1 tsp. cumin seeds
  4. 1 inch ginger minced
  5. 1 inch of cinnamon stick
  6. 2 cups coarsely fresh ripe tomatoes
  7. 3 Tbsp. jaggery or brown sugar
  8. Salt to taste


Heat ghee in a large sauce pan over moderate heat.

Add the cumin seeds and let sizzle and brown.

Add red chillies, ginger and stir fry for a moment.

Add the other ingredients.

Cook on low for about 20 to 35 minutes. Serve with meals.

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Hyderabadi Biryani Tue, 24 Jul 2012 02:15:06 +0000 […]]]>


  • Basmati Rice 500 gms.
  • Mutton cut into small pieces 1kg.
  • Garam Masala 2 tsp.
  • Red chilies 6 nos.
  • Cashewnuts A handful
  • Onions (sliced fine and fried till crisp) 5 nos.
  • Cloves 2 nos.
  • Dalchini 2 pieces
  • Elaichi 3 nos.
  • Green chilies 6 nos.
  • Kothmir, chopped 1 small bunch
  • Pudina chopped 1 small bunch
  • Ginger Garlic paste 3 tsp.
  • Saffron (dissolved in ¾ cup milk) 2 pinches
  • Curd beaten 1 cup
  • Lime juice 2 nos.
  • Eggs boiled 4 nos.
  • Ghee /Oil 5 tbsp.
  • Salt to taste


1. Grind the red chilies and cashewnuts to a fine paste.

2. To the mutton apply the ginger – garlic paste and beaten curd. Set aside.

3. Heat 4 tablespoons ghee and fry the red chili masala.

4. Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.

5. Keep frying till ghee separates. Add 1½ cups warm water.

Pressure cook till tender.

6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.

7. Add the rice and fry a little. Add the green chilies and salt to taste.

8.Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.

9. Mix together the chopped kothmir, pudina, garam masala and fried onion.Set aside.

10.Take a heavy bottlomed dekchi and line it with ghee.

11.Spread a layer of rice and cover it with half of the mutton.

Sprinkle half of the pudina / kothmir mixture and juice of 1 lime.

12.Cover with rice, followed by a mutton layer. Finish with a

rice layer.

13.Sprinkle the rice with saffron milk and dot with ghee.

14.Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.

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Grilled chicken sandwich Tue, 24 Jul 2012 02:11:52 +0000 […]]]>


  1. Chicken breast piece 2
  2. Lemon 1
  3. Turmeric powder (haldi) 1 tsp
  4. Ginger garlic paste 2 tbsp
  5. Chat masala 1 tsp
  6. All spices powder (garam masala) 1 tsp
  7. Red chilli powder 1 tbsp
  8. Crushed black pepper 1 tbsp
  9. Cucumber 1
  10. Tomato 2
  11. Ice berg 1/2 bunch
  12. Mayonnaise 1/2 cup
  13. Bread slices 4


Cut strips of chicken, and then marinate the chicken strips with lemon juice, turmeric powder, ginger, garlic paste, chat masala, all spices powder, red chili powder and crushed black pepper.

Then in 4 tbsp oil grill the chicken in grill pan

Now also grill bread slices. Then on one slice apply some mayonnaise, put chicken strips, then cucumber, tomato, ice berg on it and close the sandwich with other bread slice.

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