500 gms mutton pieces/meat cut and washed well
3 tbsp edible oil
3 medium sized onions finely sliced
1 tbsp ginger garlic paste
salt to taste
1 tbsp red chilli powder
¼ tsp turmeric powder
1 tbsp coriander seeds powder
½ tsp cumin seeds powder
2 tomatoes finely chopped
1 cup yogurt/curd
2 tbsp chopped coriander leaves
1 tsp mutton masala powder
½ tsp garam masala powder

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Mutton Masala

. Firstly, take a pressure cooker, add oil into it and heat it.
. Add sliced onions and fry them till they turn slight golden color.
. Add ginger garlic paste and saute for few minutes.
. Add the mutton pieces and roast them until a change in color appears.
. Add salt, red chilli powder, turmeric powder, coriander seeds powder, cumin seeds powder, mutton masala powder, mix well and cook for about 2-3 minutes on low flame.
. Add the chopped tomatoes, mix and cook for two to three minutes until tomatoes get soft.
. Add the beaten yogurt/curd into it.
. Cook until oil appears at the corners.
. Add little water, add chopped coriander leaves and pressure cook until mutton gets tender.
. Reduce the steam.
. Lastly add garam masala powder and cook on sim flame for about two minutes.
. Switch off the flame.
. Garnish with coriander leaves.
. Serve hot with rice or roti.




300 grams boneless chicken cubes or breast
1½ tbsp. oil (do not reduce)
1 tsp ginger paste
1½ to 2 tbsp. lemon juice
salt as needed
¾ tsp red chili powder
⅛ tsp turmeric

other ingredients

½ tbsp oil
1 tbsp. chopped or minced ginger
½ tbsp. garlic
1 green chili slit
1 large onion chopped
½ tsp sugar
1 tsp cajun spice mix or garam masala
½ tbsp. soya sauce
handful of fresh mint leaves / pudina finely chopped

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make lemon chicken

. marinate chicken with all the ingredients mentioned under marinade. Set this aside for about 1 hour 15 minutes. It can also be refrigerated for longer to over night.
. Heat a pan with oil, add ginger and garlic and fry until nice smell begins to waft.
. Add onions, chili, sugar and salt. Fry until the onions turn pink.
. Add marinated chicken and stir. Fry until the chicken is half cooked.
. Add spice powder and stir. Fry for about 2 to 3 minutes.
. Add soya sauce and mix well. Cook until the chicken is soft and tender. Any taste can be adjusted now, more chili powder, spice powder,salt or soya sauce can be added to reduce the tang.
. Add mint leaves and fry until they wilt. Chicken should just be moist but not with dripping sauces. Cook to evaporate any excess moisture.
. Serve with onion wedges as a side to fried rice, noodles or rice

lemon chicken


250 grams of prawns / royyalu
2 medium sized onions chopped finely
1 green chili slit or chopped
1 sprig curry leaves
¼ tsp cumin / jeera
Salt to taste
Generous Pinch of turmeric
½ tsp. ginger garlic paste, + ½ tsp. for marination
¼ tsp red chili powder, + ¼ tsp. for marination
1 tbsp. Lemon juice (adjust to suit your taste)
1 tsp. garam masala powder
Coriander leaves few for garnishing
1 ½ tbsp. oil (adjust to suit your taste)

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Prawn Curry

. Clean and wash prawns. Drain water thoroughly, marinate with ½ tsp. ginger garlic paste, ¼ tsp. red chili powder, little salt and lemon juice. Set this aside till you prepare the rest.
. Heat a pan with oil, add cumin, and curry leaves and green chili. Sauté till the curry leaves turn crisp
. Add onions, sprinkle salt and fry till they turn golden, reduce the flame to minimum (sim), continue to fry till they caramelize. Take care not to burn them.
. Add ginger garlic paste and give a quick stir. Since the onions are already caramelized the ginger garlic can get burnt. Take care
. Add the marinated prawns and fry for 2 to 3 mins
. Add the rest of the red chili powder, turmeric and garam masala. Give a good stir and fry for a min
. Sprinkle some water just enough to bring in some moisture for the prawns to get cooked. I used almost 90 ml water.
. Cover and cook on a medium flame till they are completely cooked. I understand them to be cooked when they curl up and turn pink or orange. If there is more water left, you can evaporate by cooking further without a lid
. Garnish with coriander leaves

prawn curry


1 ½ cups basmathi rice
1 small bay leaf
2 to 3 green cardamoms
½ tsp shahi jeera

marination ingredients

250 grams (cleaned prawns)
1 tsp ginger garlic paste
⅛ tsp turmeric
½ tsp biryani masala
½ tsp red chili powder
1 ½ tsp lemon juice
very little salt

biryani gravy ingredients

2 to 2.5 tbsp. oil
1 bay leaf
1 inch cinammon stick
1 small star anise
2 green cardamoms / elaichi
4 to 5 cloves
½ tsp shahi jeera
1 large onion sliced thinly
1 tsp ginger garlic paste
1 medium tomato
handful of coriander and pudina leaves chopped
1 tsp biryani masala
½ tsp red chili powder
salt as needed
¼ cup thick coconut milk

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make prawn dum biryani

. Marinate prawns with ingredients under marination. Keep it aside for 30 minutes.
. Soak rice for 30 minutes and cook until fully done. Drain the rice to a colander.
. Saute cloves, cinnamon, bayleaf, shahi jeera and star anise in hot oil.
. Fry onions until brown. Fry ginger garlic paste until the raw smell goes away.
. Saute tomatoes and mint, coriander leaves in the same pan.
. When the tomatoes turn mushy, add chili powder, biryani masala, salt and turmeric. Cook until the oil begins to ooze out.
. Add the prawns and fry until the raw smell is gone
. Cover and cook for 3 minutes.
. Pour coconut milk and stir. cook until the gravy thickens.
. Grease a pot for making biryani, add half of the rice to the pot.
. Add the prawn garvy and level it.
. Add the rest of the rice.
. Seal with a foil or tight lid and cook on a hot tawa for 20 minutes.
. Allow to rest for 15 minutes.
. Serve biryani with Raita.

prawn dum biryani


2 fillets surmai fish (You can use any available fish)
2 Tbsp oil, to pan fry

    For the  marination:

7-8 cloves garlic
1 knob ginger, mashed
1 tsp cumin
1 tsp fennel
2 tsp coriander seeds
2 tsp black peppercorns
1/2 tsp mustard seeds
9-10 curry leaves
Salt, to taste
1 tsp oil, to grind
1 Tbsp water
1/2 tomato, chopped
1 Tbsp water
1 tsp red chilli powder
5 tsp tamarind extract
1 Tbsp cornflour, to sprinkle

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Chettinad Fish Fry

. Cut the fish fillets into equal medium sized pieces.
. In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves.
. Pound them in a mortar and pestle. Add a little salt, oil and water to help in the procedure.
. Now add the chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.
. Pound them together till pulp like and spread it over the fish pieces.
. Sprinkle some cornflour over the fish. The cornflour helps the masala to stick
. Marinate the fish and keep in the fridge for 15-20 minutes.
. In a pan, fry the fish with the refined oil and serve hot.



1 kg chicken
5 tsp coriander powder
3 tsp chilli powder
1/4 tsp turmeric powder
1 tsp pepper powder
Salt – as per taste
2 tsp garam masala
4 tsp ginger paste
4 tsp garlic paste
4 tomatoes
3 large onions
6 green chillies
3 Tbsp soya sauce
4 Tbsp oil
10 -13 curry leaves

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Kerala Roast Chicken

. Clean the chicken and make a few slits in both sides.

. Mix 1 tsp garam masala, coriander powder, chilli powder, turmeric, pepper powder with 2 tsp garlic and 2 tsp ginger paste.  Make a smooth paste.

. Marinate chicken in this paste both inside and outside for an hour.

. Heat the oil. Fry the sliced onion, green chilly, curry leaves till onion becomes brown.

. Add remaining ginger and garlic paste and garam masala.

. Add chopped tomato (small slices). Stir it till oil clears.

. Add soya sauce and place the chicken.

. Add 1/2 cup water.

. Cover the frying pan and boil it.

. Remove the cover two or three times and transpose the sides till the chicken is golden and roasted.



    For the marinade:

1 kg chicken
1 Tbsp ginger-garlic paste
1/2 tsp pepper powder
1 Tbsp lime juice
1 Tbsp oil
Salt, to taste

    For the paste:

2 medium tomatoes
2 green chillies
1 Tbsp ginger-garlic paste
1 tsp chilli powder
3 black cardamoms
3 cloves
1 cup water

For sauteing:

2 large onion, thinly sliced
1/2 tsp ginger, finely chopped
3 green chillies
2 tsp chilli powder
1 tsp turmeric powder
3/4 tsp garam masala
1/2 tsp kasturi methi
1 cup cream

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Kadai Chicken

. Marinate chicken with the ingredients mentioned and keep it aside for a while.

. Grind all the ingredients for the tomato paste into a fine paste.

. In a frying pan, shallow fry chicken pieces to light brown color.

. In the same oil add onion, ginger and green chillies for sauteing and stir till onion turn golden brown.

. Add chilli powder, turmeric powder, garam masala and kasuri methi.

. Now add the tomato mixture and a cup of water.

. Once it boils, add fried chicken pieces and mix everything together.

. Add a little bit of salt if required.

. Pop the lid on and cook for 10 minutes on medium heat.

. Once finished cooking, add a cup of cream to give it a rich taste.



4 chicken breasts
1 tsp saunf
1 tsp jeera
2 tsp ginger-garlic paste
1 tsp red chilli powder
1 tsp dhaniya powder
1 tsp turmeric powder
1 tsp black pepper
1 lemon
4 garlic cloves
5 stems of curry leaves
1/2 cup refined flour
1/2 cup rice flour
Add 1 cup soda
250 ml oil
100 gms mayonnaise
1 Tbsp tomato puree
A stem of coriander
Pinch of salt

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Crispy Fried Chicken Curry

. Cut 4 chicken breasts in length.

. Add pounded jeera, saunf, ginger-garlic paste, red chilli powder, dhaniya powder, turmeric powder, lemon juice, black pepper to the chicken, mix well.

. Now, add chopped garlic and curry leaves to it.

. Add refined flour and rice flour to the bowl.

. Add pounded saunf, jeera , salt, red chilli powder, turmeric powder, dhaniya powder and mix well.

. Add soda .

. Add Oil to a pan.

. Dip chicken pieces in batter and deep fry.

For Dip

. Add tomato puree, black pepper, garlic cloves, chopped coriander to mayonnaise.

. Mix well.



1/2 cup coconut cream
1 Tbsp tamarind paste
2-3 green chillies-slit
2 Tbsp cumin-roasted
2-4 whole dried red peppers-roasted
2 Tbsp coriander seeds-roasted
1 Tbsp poppy seeds-roasted
3/4 cup coconut-grated
6 cloves garlic
2 tsp chopped ginger
1/4 cup oil
2 cups grated onions
8-10 curry leaves
2 cups grated tomatoes
1 tsp garam masala
1 tsp turmeric
1.5 Tbsp salt
6 eggs – full boiled and shelled
2 Tbsp chopped coriander leaves, for garnish

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Spicy Egg Curry

. Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.

. Heat oil, add onions and curry leaves and stir fry, till the onions are a golden colour.

. Add the tomatoes and stir fry till fat separates, and add the ground paste, garam masala, turmeric and salt, and stir fry till fat separates again.

. Add about 2 cups water and mix well.

. When it comes to a boil, lower heat and simmer 8-10 minutes.

. Add coconut cream and tamarind, bring to a boil, then simmer 2-3 minutes.

. Add eggs and serve hot garnished with the coriander leaves.



2 eggs
1 cup rice
1/4 tsp salt beat together the salt and eggs
1 coarsely chopped onion
2 Tbsp oil
2 cloves garlic – finely chopped
1 Tbsp celery- finely chopped
1 tsp soya suace
1 tsp vinegar
1 tsp chilli sauce
2 Tbsp oil

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Egg Fried Rice

. Boil the rice, rinse under cold water till cool, and work 1 Tbsp oil into it. Leave it to drain.

. Heat 1 Tbsp oil. Add the eggs and cook them, stir frying all the time so that they are cooked to a scramble. Keep aside till ready to use.

. Heat the rest of the oil in a wok add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft.

. Add the rice, Soya sauce, chilli sauce, vinegar and celery and mix together continuing to stir-fry over high heat.

. Serve hot, garnished with the scrambled egg.

Seo wordpress plugin by