Mains

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
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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

  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

Mains

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
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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

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
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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

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:

  8. Onions – 4
  9. Orange/yellow food colouring – 2-3 drops
  10. Milk – 4 tsp
  11. Ghee – 2 tbsp
  12. Chilli flakes as required
  13. Coriander leaves- a little
  14. Butter or ghee a little as required for topping (optional)
  15. Ingredients for Chicken marination:
  16. Chicken – 1.5 kgs
  17. Chilli powder – 2 tsp
  18. Coriander powder – 4 tbsp
  19. Biryani masala- 3 tbsp
  20. Turmeric powder – 1 tbsp
  21. Green chilli- 1
  22. Cardamom- 5
  23. Cloves- 5-6
  24. Ginger garlic paste – 4 tbsp
  25. Coriander leaves – 1/2 cup
  26. Yogurt – 4 tbsp
  27. Mint leaves – 1 cup
  28. Anise seed- 1
  29. 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

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:

Mains

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
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Ingredients

  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:

Mains

Egg Kothu Parotta

A light in the main street with people always in front of that shop. What could they be eating I used to wonder when I was a kid. I hear the chopping against the pan loud and clear. Then I knew it is the famous “Kothu Parotta”. A mouth watering dish!

For this recipe the key ingredient is paratha/parotta. I have used frozen parotta and followed pack instructions. You can get it from any Indian/Srilankan grocery shop. The other ingredients are very commonly found.

Please find the video recipe below: