Author: The HomeChef

A food enthusiast. Focus on cooking inspired through Indian cuisine and contemporary style.
Side dish, Starters

Phuket Fish – Indo Chinese restaurant style chilli fish

The HomeChef

After moving to Australia the cuisine I miss the most is the Indo Chinese food. It is so popular in India next to Indian food. It is quite different from the authentic Chinese food. Probably can say Chinese inspired but with the added Indian heat and spices to suit the Indian palate.

Every time I visit a Chinese restaurant in Chennai India, my hot favourite fish to order is the Phuket fish usually as a side or starter. It is a spicy fish coated with lots of finely chopped onions, ginger and garlic tossed up in soy sauce and chilli. Recreating this delicious dish at home was truly an ecstatic moment.

I am so happy to share with you all this restaurant style Phuket fish. A very tasty and yummy recipe not to be missed.

Ingredients ( serves 2)

1. Basa fish ( or any boneless fish of choice)- 1 big fillet (350 gms)

2. Onion- 1/2 if small 1 finely chopped 

3. Ginger- 2 tsp finely chopped 

4. Garlic- 10 cloves finely chopped 

5. Red chilli- 6 nos 

6. Soy sauce – 3 -4 tbsp

7. Spring onions- a little 

8. Coriander leaves: little to garnish (optional)

9. Pepper powder( ideally white but I used black) – a pinch

10. Oil and Salt as required 
For the method please see my video below:

Mains

Kerala Fish Curry

The HomeChef

Kerala fish curry is one of the most delicious dishes from the state of Kerala in India. It is a tangy and spicy dish best had with steamed rice.

Traditionally fish curry is made in a clay pot and one of the key ingredients is the Kudam puli or Fish Tamarind. This recipe will use the regular tamarind instead of Fish tamarind. But please go for it if you have it handy.
This recipe also includes coconut milk which gives a nice texture and flavor to the curry.

Kerala Fish Curry

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  1. Fish cut into thick slices( red snapper, mackerel etc) ~ 750gms
  2. Onions – 2 big (or Shallots ~12 will give better taste)
  3. Tomato- 1 small
  4. Tamarind pulp using 1 small lemon sized tamarind
  5. Mustard seeds- 1 tsp
  6. Fenugreek seeds- 1.5 tsp
  7. Curry leaves- 3 springs
  8. Red Kashmiri chilli powder – 3 tbsp
  9. Coriander powder- 1 tbsp
  10. Turmeric powder- 1-2 tsp
  11. Oil (preferred coconut oil) – 1/2 cup
  12. Coconut milk- 1/2 cup
  13. Crushed ginger- 2 tbsp
  14. Crushed garlic- 10 cloves
  15. Salt as required


Please watch video for the method:

Mains

Chilli Garlic Naan- restaurant style

The HomeChef

One of the most popular Indian breads and a hot favourite in all Indian restaurants is the Naan. I always thought that we must need a tandoor oven to cook a naan. But I was pleasantly surprised that we can still make it at home with the same effects of a tandoor oven by using a simple gas stove at home.

This recipe shows how to make Naan at home in restaurant style tasting more delicious and softer than any other restaurant. The toppings can be changed to get different types of naans or skip it to get plain naan. A great and easy recipe to try today.

Chilli Garlic Naan

  • Servings: 10 naans
  • Difficulty: easy
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Ingredients

  1. Plain flour or Maida- little over 2 cups
  2. Yeast sachet (7g) – 1/2 sachet
  3. Sugar- 1/2 tsp
  4. Warm milk- 1/3 cup
  5. Yogurt- 3- 4 tbsp
  6. Baking soda- 1/4 tsp
  7. Salt as required
  8. Oil- 1 tbsp
  9. Chopped garlic- 3 tbsp
  10. Chilli flakes as required
  11. Coriander leaves- a little
  12. Butter or ghee a little as required for topping (optional)

Directions

  • In 1/3 cup warm milk, add half sachet yeast and 1/2 tsp sugar and set it aside to froth for 5 mins. Make sure the milk is not too hot or cold.
  • In little over 2 cups of plain flour, add little salt, 1/4 tsp baking soda, 3-4 tbsp of yogurt, and the yeast mixture. Knead into dough and add little more milk/water as required to be able to bring into a ball.
  • Then add 1 tbsp oil and knead for 3 mins and set aside covered for 2-3 hours for the dough to rise.
  • Make the dough into balls of small size. On a floured surface, take each ball of dough and roll it thin to oval or round shape like a roti.
  • On the top, sprinkle some finely chopped garlic, chilli flakes and coriander leaves. Roll the pin over to press it a bit in. You can skip the toppings for plain naan.
  • Heat a flat pan on stove. In medium heat, cook the naan with the topping facing up. After 1 min or so, the bottom will be cooked. Take tongs and remove the naan from pan.
  • Place a rack from the grill over the flame.  On low to medium flame, place the other side (top) of the naan over the rack facing the flame and cook for around 1-2 mins. You will get burnt pops like in a tandoor oven.
  • Remove and spread some butter or ghee over the top optionally.
  • Enjoy the light, soft naan with your favourite side!

Please find the video recipe below:

Mains, Side dish

Prawns Thokku- masala curry

The HomeChef

Prawns Thokku (இறால் தொக்கு)  is a very tasty side which is very popular in South India. In this style, the prawns are cooked into a thick masala consistency hence the name thokku. This has minimal spices but the onions and tomatoes consistency makes this dish very delicious.

Prawns Thokku

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  1. Prawns – 500 gms
  2. Turmeric powder- 1 tsp: marinade + 1 tsp
  3. Ginger garlic paste- 1 tbsp(marinade) + 2 tbsp
  4. Fennel seeds- 1 big tsp
  5. Onions- 4 medium
  6. Tomatoes- 2 big
  7. Curry leaves- 3 springs
  8. Kashmiri chilli powder- 2 tsp
  9. Coriander powder- 2 tbsp
  10. Green chillies- 2
  11. Pepper powder- 1 tbsp
  12. Salt and oil as required
  13. Coriander leaves to garnish

    14.  

Please watch the video for the recipe

Mains

Chicken Tikka Masala

The HomeChef

Chicken Tikka Masala is an amazing, mouth watering dish. It is definitely a must try recipe to have with rice or any Indian bread. It is so popular dish that it is featured in the menu of most Indian restaurants.

Did you know that Chicken Tikka Masala was declared the British National dish in 2001. So surely it must be special.

Please find below the recipe to make this tasty dish.

Chicken Tikka Masala

  • Servings: 4-5
  • Difficulty: medium
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Ingredients

    For the Marinade:

  1. Chicken breast pieces – 500 gms
  2. Ginger garlic paste- 2 tbsp
  3. Kashmiri chilli powder- 1 tsp
  4. Turmeric powder- 1 tsp
  5. Coriander powder- 1 tbsp
  6. Garam masala- 1/2 tsp
  7. Yogurt- 2 big tbsp
  8. Salt as required

    9.  

    For the gravy

  9. Onions – 4 medium
  10. Tomatoes- 2
  11. Ginger garlic paste- 2 tbsp
  12. Turmeric powder- 1/2 tsp
  13. Chilli powder- 1/2 tsp
  14. Coriander powder- 1 tbsp
  15. Cashews- 9 nos to be soaked
  16. Fresh cream- 2 tbsp
  17. Garam masala- a pinch
  18. Dried coriander leaves/ Kasthuri methi- 1 tsp
  19. To garnish- 1/2 onion and 1/4 capsicum
  20. Oil and salt as required

Please watch video for the recipe

Mains

Pepper (Milagu) Rasam

The HomeChef

A traditional South Indian dish as part of every festive meal to have with steamed rice. It is a soup consistency dish which is highly recommended to help in digestion and is usually had after the popular sambar in a meal. A tamarind based recipe with pepper,garlic and cumin. One of the most easiest dish to cook in a jiffy. Enjoy!

Pepper (Milagu) Rasam

  • Servings: 4
  • Difficulty: easy
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Ingredients

  1. Tomato -1
  2. Tamarind- 1/2 lemon size
  3. Garlic – 6-7
  4. Cumin seeds- 2 tsp
  5. Peppercorns – 2 tsp
  6. Turmeric powder- 1 tsp
  7. Rasam powder – 1 tbsp
  8. Mustard seeds – 1 tsp
  9. Curry leaves – few
  10. Salt as required
  11. Oil as required for tempering

Please watch video for the recipe

Mains

Chicken Biryani in under 3 mins

The HomeChef

The flavoured rice with meat called Biryani comes in so many varieties and can be cooked in multiple different ways. Some are unique to a particular region like Malabar Chicken biryani, Ambur biryani, Thalapakatti biryani just to name a few.

This Chicken biryani which I have shown in this recipe is one of the easiest to cook with less time involved but at the same time absolutely delicious. The rice and chicken are cooked together at the same time and the flavours will be spread evenly in this method. A mouth watering dish to add to your next meal. Enjoy!

Chicken Biryani

  • Servings: 4-5
  • Difficulty: medium
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Ingredients

  1. Basmati rice – 3 cups
  2. Chicken- 1.5 kg
  3. Onion- 5 medium
  4. Tomatoes- 2
  5. Mint leaves- 1 cup
  6. Coriander leaves- 1/2 cup
  7. Cinnamon stick- 1
  8. Anise seed- 1
  9. Ginger garlic paste- 2 tbsp
  10. Bay leaf – 1
  11. Turmeric powder- 1 tsp
  12. Salt and oil as required

    13. Ingredients for marinade

  13. Ginger garlic paste- 3 tbsp
  14. Chilli powder- 1 tsp
  15. Coriander powder- 2 tbsp
  16. Cumin powder- 1 tsp
  17. Biryani powder- 1 tbsp
  18. Turmeric powder- 1 tsp
  19. Green chilli- 2
  20. Yogurt- 3 tbsp
  21. Cardamom pods- 5
  22. Clove- 3
  23. Peppercorns- 1 tsp
  24. Salt as required

Please watch video for the method:

Mains

Lemongrass chicken curry with coconut

The HomeChef

Thai cuisine is something I enjoy very much due to its deep flavours from the ingredients they use including coconut, galangal, lemongrass and chilli. This recipe is a thai inspired one but also closely resembles in taste to the Kerala chicken curry. Very simple and easy to cook recipe to have with steamed rice.

Lemongrass chicken curry with coconut

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  1. Chicken – 500 gms
  2. Onions – 2, add more for a thicker gravy
  3. Ginger – a small piece
  4. Garlic – 5 pods
  5. Red chilli – 3 (increase according to heat required)
  6. Fish sauce/Soy sauce – 1 tbsp
  7. Lemongrass – 1 stalk
  8. Thick coconut milk- 1/2 cup
  9. Chicken stock – 3/4 cup
  10. Curry powder – 2tbsp
  11. Coriander leaves – to garnish
  12. Salt and Oil as required

Please watch video for the method:

Mains

Hyderabadi Dum Chicken Biryani

The HomeChef

No Sunday passes without making a biryani at our home. This time it is the Hyderabadi Dum Chicken Biryani. It is an out of the world experience to have this dish which is full of flavours and tastes absolutely yum.

Hyderabadi Dum Chicken Biryani

  • Servings: 6-7
  • Difficulty: Skilled
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Ingredients

    For cooking rice:

  1. Basmati rice – 3 cups
  2. Cardamom – 2-3
  3. Cloves-2
  4. Ghee – 2 tbsp
  5. Anise seed -1
  6. Salt as required

    7. For layering:

  7. Onions – 4
  8. Orange/yellow food colouring – 2-3 drops
  9. Milk – 4 tsp
  10. Ghee – 2 tbsp
  11. Chilli flakes as required
  12. Coriander leaves- a little
  13. Butter or ghee a little as required for topping (optional)
    14. Ingredients for Chicken marination:
  14. Chicken – 1.5 kgs
  15. Chilli powder – 2 tsp
  16. Coriander powder – 4 tbsp
  17. Biryani masala- 3 tbsp
  18. Turmeric powder – 1 tbsp
  19. Green chilli- 1
  20. Cardamom- 5
  21. Cloves- 5-6
  22. Ginger garlic paste – 4 tbsp
  23. Coriander leaves – 1/2 cup
  24. Yogurt – 4 tbsp
  25. Mint leaves – 1 cup
  26. Anise seed- 1
  27. Salt as required

Directions


  • Start by deep frying the onions required for layering (listed as layering ingredient). Once it turns golden brown, set it aside.
  • Soak Basmati rice for minimum of 30 mins.
  • Marinate the chicken: Mix all the ingredients required for chicken marination listed above. Allow to marinate for minimum of 30 mins.
  • Cooking the rice: In a large pan, take water (enough to cover the rice) and bring to boil. Add salt and the spices listed for cooking rice. Add the soaked rice to the boiling water. Once the rice gets half cooked, remove the spices and drain the water. Transfer the rice to a wide plate or vessel to avoid any further cooking.
  • Next take a large pan and place it on flame.  Add little oil and transfer the marinated chicken to it. Cook for around 6 mins and set aside.
  • Now we have come to the final sequence of layering the chicken and rice. Take a big vessel again and place it on flame. Add a first layer of the chicken from the previous step. Then add the second layer of half cooked rice (half the quantity). Spread some of the fried onions from the first step on top of the rice. Repeat the layer of remaining chicken and rice.
  • Mix the colouring to few drops of milk and sprinkle around on top of the rice.
  • Drizzle 2 spoons of ghee around it.
  • Cover with an aluminium foil and place a tight lid over it.
  • Cook on low flame for 45 mins.
  • Remove the lid. The chicken and rice will be nicely cooked through with excellent flavours.
  • Yummy dum biryani is ready and can be served with raita and egg. Enjoy!


Please find the video recipe below:

Mains, Side dish

Pepper chicken masala – restaurant style

The HomeChef

My first chicken recipe to share with all of you. It is the hot Pepper Chicken Masala. I am addicted to spicy food and I am sure you will love this too.
A great restaurant style recipe, you don’t have to go to any Anjappar or chettinad restaurant hereafter to have this. Make it at home and enjoy!

Pepper chicken masala

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  1. Chicken – 750 gms
  2. Red Onions – 4-5
  3. Toamtoes – 2
  4. Green chilli- 1
  5. Curry leaves – few
  6. Cinnamon stick – 1
  7. Coriander leaves – to garnish
  8. Oil – 1/2 cup. Add more if required
  9. Salt to taste
  10. Turmeric powder – 1 tsbp
  11. Ginger garlic paste – 4 tbsp

Ingredients to grind into Pepper masala powder:

  1. Peppercorns – 2 tbsp
  2. Coriander seeds- 3tbsp
  3. Fennel seeds – 1 tsbp
  4. Dry red chillies – 2
  5. Cloves – 2
  6. Cardamom – 4

Please watch video for the method: