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  • Mutton chettinadu curry


    Chettinand curry a south Indian spicy curry which goes well with our south Indian break fasts like idli, dosa, set dosa, aapam, parotta , puri and chapathi(roti). It is different from other curries as shallots and aniseed (suanf) gives a sweet taste and where as whole spices and pepper seeds the heat. Chettinand curry is prepared differently in each house and every one has its own recipe. I have cooked this curry in a pressure cooker, can cook in any vessel. Ingredients Oil – 1/3 cup Curry leaves – 15 Onion (big, sliced or chopped) – 1 Tomato (big, sliced … Continue reading


  • Gobi 65 / Cauliflower 65 (restaurant style)


    Gobi65/ cauliflower65 restaurant style is a perfect snack/starter for evening or any time you desire. I have already shared cauliflower65 home style, there are so many variations which you can prepare each time and enjoy it. Gobi65 restaurant style, crisp from outside, reddish in colour served with onion rings and lime or lemon wedge, is a mouth-watering starter and is my favourite. Gobi65 is a very popular vegetarian starter in south India (Chennai) like chicken65. The secret behind the crispiness of the Gobi65 is that the flour mixed here should be dry, no batter type, and the mixture should be … Continue reading


  • Singapore style noodles with Oyster sauce


    In Singapore, you will find a huge variety of stir fry noodles, each with different taste and flavour. One among them is curry powder flavoured noodles with oyster sauce. Most of the Singapore noodles prepared are yellow in colour, which is due to the turmeric used in it. I have prepared my own curry powder for the noodles, which gave a different taste. You can use chicken, prawns or any meat you like, but I have seen a lot more of prawns in Singapore noodles. The Singapore noodles is made using rice noodles usually, but I have used maggi type … Continue reading


  • Mutton koftas with spinach gravy (Palak masala me koftae)


    Koftas are often made with minced lamb or mutton. There are so many variations in koftas out of which one is stuffed meat balls and you can add anything you like for the stuffing and add to a gravy. There are so many varieties of curries as well that you can make for your koftas. In north and south India there are variations.We can make gravy for our koftas with spinach also. In this recipe meat balls are made and then added to the green spinach based sauce. You can serve this curry with roti, naan or jeera rice. Ingredients … Continue reading


  • Thai green curry paste


    This authentic Thai green curry paste is famous for its Thai green curry. This Thai green curry paste can be used in curry or in starters. You can add any vegetable, fish, chicken or beef to make green curry with this green curry paste. You can make starters like fish cakes or crab cakes using this paste. Traditionally a heavy based stone pestle and mortar is used and fresh ingredients are used to give that fresh and aromatic flavour to the paste. The main basic ingredients are shallots, lemon grass, kaffir lime leaves, green chillies, shrimp paste (kapi), galangal and … Continue reading


  • Lemony Roast chicken


    Whole roast chicken, seems easy but it has to be cooked properly and the chicken has to be juicy from inside. There are so many ways to roast a whole chicken with different herbs. This time iam sharing with you a very wonderful, fragrant and full of aroma and delicious lemony flavoured chicken with dry Italian herbs and with special ingredient lemon salt, if not available just add fresh lemon juice and with more dry herbs. I always like my chicken to be marinated well not with a very light marinade. Whenever you roast chicken always add vegetables of your … Continue reading


  • Instant mango pickle


    Instant mango pickle, a condiment for curd rice is one of my favourite pickle. The idea of making instant mango pickle came into mind as soon as I saw raw mango in a local store and remembered the instant mango pickle that I had many times in Chennai whenever I used to attend Hindu or Brahmin weddings. In weddings, lunch is served in a banana leaf. Apart from a lot of varieties of delicious dishes there used to be this instant mango pickle for curd rice. I enjoy this instant mango pickle a lot with curd rice. I still crave … Continue reading


  • Chicken lollipop with tangy chilli sauce


    Chicken lollipop is every ones favourite dish; it is eaten as a starter. Chicken wings are used for chicken lollipops, which are shaped in the form of chicken lollipops. I have tried so many variations, and I liked all and I am confused to tell which one was more tasty and crispier. In this I have used chicken wings, which are in the form of chicken lollipop but not trimmed properly as a chicken lollipop, it looks like mini chicken legs. You can ask your butcher to do or can do it by yourself. In this recipe I have used … Continue reading


  • Set dosa / sponge dosa / atukula dosa


    Set Dosa /Soft dosa/Sponge dosa/Attukula dosa /Aval dosa is a one more variety of dosa and speciality dosa from Karnataka. Because of poha/aval used, the dosa is also known as aval/attukula dosa. The name set dosa because it comes in 3 set of dosa with a vegetable curry or chutney and sambar. They are soft, spongy and fluffy. They are served as tiffin/breakfast or in the lunch boxes for the kids. Set dosas are smaller and thicker in size as compared to regular dosa. It should be small, thick, soft and spongy dosa. In set dosa, the pores, small holes … Continue reading


  • Bisibelebath


    Bisibelebath or spicy sambar rice is one of my favourite dish from childhood. Bisibelebath in Kannada means hot lentil rice. Bisi means hot, bele means lentil or dal, bath means a dish made of rice. I used to have this dish only in hotels as my mom did not know about this dish. But when I was in college, one of my friends shared this recipe. From that time I am making this. I have made little changes from this recipe to adjust to my taste. I made this dish a little more spicy, with more masala and the rice … Continue reading



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