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, 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

Spicy Chilli chicken- Indo Chinese style

Chilli Chicken is a very popular dish in all the Chinese restaurants in India. It’s one of the best accompaniment to fried rice or noodles. It is a hot favourite at our home. Enjoy this tasty and mouth watering recipe that can be easily cooked in restaurant style!

Ingredients (serves ~2)

1. Chicken cut (boneless preferred)- 250 gms
For marinade:
a. Chilli powder- 1 tsp
b. Kashmiri chilli powder- 1 tsp
c. Coriander powder- 1 tbsp
d. Corn flour- 1 tbsp
e. Ginger garlic paste- 1 tbsp
f. Egg- 1/2

For gravy base:

a. Onion – 1
b. Green chilli- 3
c. Soy sauce-2 tbsp
d. Chilli sauce- 1 tbsp
e. Ginger- 1 tbsp
f. Corn flour- 1 tbsp
g. Kashmiri chilli powder- 1-2 tsp
h. Spring onions- to garnish
i. Capsicum- 1/4
j. Oil as required for frying and gravy


  1. Cut the chicken into small pieces.
  2. Add all the ingredients for the marinade to the chicken.
  3. Marinate for minimum 30 mins.
  4. Deep fry the chicken and set it aside.
  5. For the base gravy, first take some oil in pan.
  6. Add the onions,green chilli, ginger and stir well.
  7. Also add the soy sauce, chilli sauce, corn flour mixed in little water.
  8. Combine well. Add little Kashmiri chilli powder to enhance colour and 1/2 glass of water. Check for salt and add if required. Bring it to a thick gravy consistency.
  9. Add the fried chicken, green capsicum and spring onions.
  10. Stir well and yummy Chilli Chicken is ready.
  11. Enjoy with fried rice or noodles.

Video recipe can be found in the link below:


Chilli Garlic Naan- restaurant style

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
  • Print


  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)


  • 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

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
  • Print


  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

Please watch the video for the recipe


Chicken Tikka Masala

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
  • Print


    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

    For the gravy

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

Please watch video for the recipe


Pepper (Milagu) Rasam

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
  • Print


  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


Lemongrass chicken curry with coconut

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
  • Print


  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, Side dish

Pepper chicken masala – restaurant style

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
  • Print


  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:


Murungai Keerai Kolambu (Drumstick leaves with Dal curry)

I miss eating so many native vegetables of India and Murungai keerai (drumstick leaves) is one of them. I was so happy to get hold of fresh drumstick leaves here in Melbourne. This keerai kozhambu is one of my favourite curry to have with steamed rice.

It is super healthy and rich in nutrition. If you are low on Iron, this is usually the recommended vegetable. It is rich in protein, vitamins and calcium.
Please find the recipe below:

Murungai Keerai Kolambu

  • Servings: 3-4
  • Difficulty: easy
  • Print


  1. Drumstick leaves – 1 cup
  2. Moong dal – 1/4 cup
  3. Toor dal – 1/4 cup ( you can also choose 1/2 cup toor dal and skip the moong dal)
  4. Shallots – 5 or Onion -1
  5. Tomato – 1
  6. Curry leaves – little
  7. Channa dal – 1tsp
  8. Turmeric powder – 1 tsp, Mustard seeds – 1 tsp
  9. Oil and salt as needed

Ingredients to grind into powder

Channa dal – 2 tbsp and Coconut – 2 tbsp

Please watch video for the method: