Mains

Ven Pongal – South Indian breakfast

Ven Pongal is a very popular savoury breakfast of South India made using raw rice and moong dal. The aroma of ghee will fill the air in this delicious recipe. It is a nutritious meal and is generally had along with coconut chutney.

This meal is both heart filling and stomach filling. So make sure you have a nice relaxed day after this meal.

Enjoy the recipe!

It will serve around 2 people.

Ingredients

  1. Raw rice – 1 cup
  2. Moong dal- 1/4 cup
  3. Water – 2 – 2.5 cup
  4. Milk- 1 cup
  5. Peppercorns- 1 tsp
  6. Cumin seeds- 1 tsp
  7. Curry leaves- few
  8. Salt as required
  9. Ghee – 1-2 tsp
  10. For tempering: Little cumin seeds, 1 tsp ghee, Chopped cashews- 5-6, few curry leaves.

Please watch video for the recipe method. Also please do subscribe to my YouTube channel to have all the latest updates.

Mains

Himalayan Goat curry with Naan

A fantastic dinner idea to try at home. Dinner Idea #1: Himalayan Goat curry with Naan. The goat curry is inspired from the Nepalese cuisine which I recently had at a restaurant and the flavours were very close to what we use in South Indian cooking. An amazing side to naan or steamed rice. This video shows how to make this dinner idea with both the goat curry recipe and the naan recipe combined. Hope you enjoy the recipe and try it out.

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Himalayan Goat Curry:

Ingredients ( Serves 2-3)

1. Goat meat(mutton): 1/2 kg

2. Onuons- 300 gms

3. Tomatoes- 200 gms

4. Green chillies- 3

5. Ginger- 1.5 inch big pieces

6. Garlic- 6-7 cloves

7. Sunflower oil- 6-8 tbsp

8. Dry red chilli- 5-6

9. Cinnamon stick- 1

10. Bay leaf- 1

11. Fenugreek seeds- 8

12. Cumin seeds- 3 tsp

13. Coriander seeds- 3 tbsp

14. Garam masala- 1/2 tsp

15. Coriander leaves- to garnish

16. Turmeric powder- 2 tsp

17. Star anise- 1

To Make Naan:

Ingredients ( Serves 10 naans)

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. Butter or ghee a little as required for topping (optional)

Please watch video for the recipe method.

Mains

Sabudana Khichidi- Sago Upma

Sabudana Khichidi is a very popular dish in Maharashtra, Orissa and western India. It is generally made during fasting days like navaratri and Shivaratri. It’s a great substitute breakfast idea to the usual Rava upma. It is a great snack idea too.

This recipe is made using Tapioca pearls (sago), javvu arisi in Tamil. Make sure the sago pearls are soaked long enough to enable it to cook quicker. Resting the drained sago for a couple of hours ensures it does not become mushy. It needs to turn translucent while cooking, so please adjust the cooking time accordingly. Enjoy the recipe!

Ingredients: serves 2-3

1. Sago or Tapioca pearls (Javvarisi in Tamil)( small variety)- 1 cup

2. Onion- 1/2

3. Mustard seeds- 1/2 tsp

4. Cumin seeds- 1 tsp

5. Turmeric powder – 1 tsp

6. Green chilli- 2-3

7. Channa Dal (Bengal gram dal) – 1 tsp

8. Curry leaves- few

9. Kashmiri chilli powder (optional)- 1/2 tsp

10. Salt to taste

11. Peanuts – roasted- 25 gms

12. Oil- 3-4 tbsp

13. Baby peas- 40 gms

14. Carrot- 1/2

15. Ginger sliced – little

16. Lemon juice- 1 tsp

Please watch video for recipe.

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Mains, Side dish

Indian style Spinach Red Kidney beans (Rajma) stir fry 

Legumes and greens are very popular in the Indian cuisine. We make sundals, add to dals, have it dry or in a gravy. This recipe shows a great combination of Spinach and red kidney beans along with some Indian seasonings. Very simple and nutritious dish packed with the protein of red kidney beans and the much needed vitamins from Spinach. Enjoy this dish on its own as a starter or along with some rice, roti.
Ingredients: serves 3-4

1. Spinach – 400 gms (used 1 bunch)

2. Red kidney beans- use canned or if raw soak it for few hours and pressure cook for 3-4 whistles)- 500 gms

3. Onion- 1 

4. Dry red chilli – 2-3

5. Mustard seeds- 1 tsp

6. Urid dal- 1/2 tsp

7. Oil – 2 tsps

8. Grated coconut- optional to garnish

9. Salt as required
Please watch video for recipe.
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Mains, Starters

Tandoori Chicken- Restaurant style 

Tandoori Chicken is a very delicious Roasted Chicken marinated in yogurt and spices. It gets its name as it is traditionally cooked in a tandoor oven. But this recipe just has the best tip to get the similar tandoor effect and taste in the chicken. A very easy recipe to cook and enjoy at home.Try it as an appetiser or as a mains. It will be just great either way.
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Ingredients: serves 2-3
1. Chicken pieces- 4 big pieces

2. Onion- 1/2

3. Ginger garlic paste- 2 tsp

4. Curd/ Plain yogurt- 2-3 tbsp

5. Lemon juice- 1 tsp

6. Kashmiri chilli powder- 2 tbsp

7. Salt to taste

8. Oil- little 

9. Butter- 2 tsp

10. Small piece of coconut shell/ charcoal

Please watch video for the method.

Mains, Side dish

Butter Chicken Masala 

Butter Chicken is a very famous Punjabi dish which is believed to have been first created in the 1950s by Kundan Lal Jaggi at his restaurant Modi Mahal Delux in Delhi. Its popularity has grown leaps and bounds to all corners of the world and is one of the favourite dishes to many.It is mildly flavoured and gets a bright orange colour naturally from the tomatoes and the Kashmiri chilli powder used in the recipe. Though traditionally the chicken is cooked in a tandoor, here we cook it in a pan or grill. 
Enjoy this much sought after dish liked from kids to adults. Truly a mouth watering restaurant style Butter chicken recipe.
 Ingredients: serves 2-3
For marinade:
1. Chicken breast or with bone( your choice )- 500 gms

2. Kashmiri chilli powder- 1 tbsp

3. Ginger garlic paste- 2 tsp

4. Yogurt- 2-3 tbsp

5. Salt as needed 

6. Lemon juice- few drops 

7. Garam masala- 1 tsp

8. Oil- 3 tbsp
For base gravy:

1. Onion- 1

2. Tomatoes- 3 (used roma)

3. Butter- 60 gms

4. Oil- 2 tbsp

5. Cardamom pods- 3-4

6. Garlic- 4 cloves

7. Ginger- 1 /2 inch size into juliennes 

8. Green chilli deseeded- 3-4

9. Kashmiri chilli powder- 1 tbsp

10. Garam masala- 1/2 tsp

11. Kasthuri methi 1 tsp crushed. I used dried coriander leaves instead.

12. Cashews – 10 or double cream 1/4 cup
Please watch video for recipe.

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Mains, Side dish

Paruppu Urundai Kulambu- lentil balls in curry

Paruppu urundai kulambu is a delicious curry having lentil balls. It is a popular dish in Tamil Nadu, India. The lentil balls can be varied. In this recipe, it is made using Channa dal and black urid dal. A very healthy curry and have made use of just 1 tbsp oil making it a great option for curries when you are trying to lose weight or just being health conscious. It is protein packed and goes great with rice, roti, dosa or idli.Enjoy the recipe.

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Ingredients: makes ~ Serves 2-3
For the lentil balls (makes small 14 balls):
1.Channa dal- 3/4 cup

2. Toor dal- 1/4 cup

3. Dry red chilli- 2

4. Asafoetida- 1/4 tsp

5. Onion- 1/2

6. Fennel seeds- 1/2 tsp

7. Salt a little 
For the curry base:
1. Cooking oil- 1 tbsp

2. Mustard seeds- 1/4 tsp

3. Curry leaves- few

4. Fenugreek seeds- 1/4 tsp

5. Onions – 2

6. Tomato- 1

7. Tamarind- 1/2 lemon size

8. Water- 1-2 cups 

9. Asafoetida- pinch

10. Chilli powder- 1 tsp

11. Turmeric powder- 1/4 tsp

12. Coriander powder- 1 tsp

13. Sambar powder- 1 tsp

14. Garlic – 3
Please watch video for recipe.