• Thai green chicken curry


    Thai green curry is one of the most popular curries in Thai cuisine. Thai green curry is prepared with Thai green curry paste and can use any vegetables you like, any meat like chicken, beef, fish, prawns. Traditionally Thai green chicken curry is prepared and only Thai egg plant (light green brinjal type) and Thai pea egg plant (pea size and colour) are used in preparing Thai green chicken curry. Can use mushroom, bamboo shoots and pumpkin, beans and other vegetables as per your taste. First prepare Thai green curry paste and keep it aside and then curry, which is … Continue reading


  • Capsicum stuffed with chicken


    Chicken mince is stuffed in the capsicum and cooked in a spicy sauce. You can have it as a starter or as a side dish with rice/noodles. This recipe is one of my favourites and my husband likes it very much. We do not get this dish in restaurants, if at all we get it would be very rare. I tried to mix the ideas of Indian version of stuffed capsicum and chinese prawn toast. Ingredients Chicken mince (you can grind chicken yourselves) – 100gms to 120gms Marinade: Soya sauce – 1/2 tsp, Maida (Plain flour) – 1 tsp, Sesame … Continue reading


  • Aam ka panna


    Aam ka panna is an Indian summer cooler and refreshing drink during summer. Aam ka panna is made from raw green mangoes, which are boiled and made with its pulp. Some like sweet, spicy and some add mint chutney. Aam ka panna, helps you in preventing heat stroke and keep the body cool. With this same Aam ka panna, I just used for the pani puri also, as another variety of sour and spicy water mixture for Pani Ke Patashe or Puchka or Paani Poori or golgapppas. I have added sugar and spices as per my taste; you can adjust … Continue reading


  • Carrot poriyal (carrot stir fry)


    Carrot Poriyal is a good source of vitamin A and good for eyes. Poriyal (stir fry), is a Tamil word which is used in Chennai for fried vegetables which is shredded or chopped finely. It is a very important part of south meal. It is served as a side dish in 3 course meal which is served with plain rice, Sambar, Rasam and curd. When you go to any restaurant in Chennai, and order for meals during lunchtime, you will see that rice, Puri and side dishes with curd and Pickle is served. With that side dish poriyal is served. … Continue reading


  • Idli


    Idlies are made with parboiled ponni rice or with idli rice in a special grinder (Indian mixer). Idli is a south Indian breakfast. It is served as a tiffin or as a snack. It can be eaten at any time. It is served with sambar (lentil dal), and chutney. Idli is made with the mixture of idli rice paste and urad dal paste and sometimes idli rava is used instead of idli rice. But ratio differs when we use rice or rice rava. In my grandmothers house , idli rava is used and the proportion is 2:1(idli rava:urad dal), even … Continue reading



  • Chicken Dum Biryani


    The word biryani is derived from the Persian word beryan, which means roasted and fried. It is usually the mix of rice, few spices and meat or vegetables. Biryani was brought to India by Persian travellers and merchants. This dish is not only popular in India, but also in Iraq, Iran, Pakistan, Srilanka and Mauritius. In every house, the making style and spices used are different. Biryani can be made with prawns, chicken, mutton, vegetables and even fish. I learnt this biryani from my Mom, which I am sharing with you. I am making this biryani with more spicy than … Continue reading


  • Hyderabadi mutton dum biryani


    Hyderabadi lamb/mutton dum biryani is a very famous and imperial dish among the rice dishes. Hyderabadi lamb/mutton dum biryani is a one pot dish which is made by cooking meat and rice together on a slow flame. Hyderabadi mutton biryani is usually prepared for special occasions or whenever you desire for it. I have prepared this Hyderabadi lamb biryani as per my taste and with my home made biryani masala. The lamb biryani is full of flavour when cooked with home made biryani masala. The method I used for this lamb biryani is kacche gosht ki biryani style. This means … Continue reading


  • Mughlai gosht biryani


    Mughlai biryani is a special biryani, which you can make on special occasions. Mughlai biryani is different from my other biryani recipes and tastes different and delicious. Mughlai biryani – the name itself suggests that it belongs to the Mughlai cuisine, which comes from the cuisine of Mughal kingdom and is popular in northern India. The Mughlai cuisine is generally mild in taste, full of aroma and rich ingredients like nuts, dry fruits, clarified butter, saffron and cream. In this Mughlai biryani, I have used almonds (badam), saffron threads (kesar), ghee (clarified butter), single cream and ofcourse spices to make … Continue reading


  • Lajawab shahi gosht biryani


    Lajawab shahi gosht ki biryani is a classic biryani, as this lamb biryani or gosht ki biryani is made with all rich ingredients like almonds, cashew nuts, raisins, cream, ghee or butter and flavoured with rose water. In this biryani there is no use of tomatoes and the style of cooking is entirely different from other biryani. I liked this biryani very much as it is easy to make, not much spices are used and it is mild but very delicious, mouth-watering and flavoured biryani. I have taken boneless pieces of lamb but I always prefer to take with bones. … Continue reading


  • Mutton dum biryani


    One more mutton biryani, which I prepared for Eid (Ramzan), lamb/mutton dum biryani (kache ghost ki biryani) Hyderabad style, which I could not resist to share with you. I am just keep trying all different kinds of biryani, as I am a big lover of biryani and never get satisfied after trying so many biryanis. Though I prepared this biryani for eid but my husband’s comment after eating this biryani was, he felt the same taste as the biryani served in our marriages (muslim biryani), which gave me immense happiness and satisfaction. Hyderabadi style lamb/mutton dum biryani is a one … Continue reading



  • Prawns pad thai


    Prawns Pad Thai is a stir fry noodle with fish sauce, lime juice and vegetables, very famous as a street food in Thailand and is served with Thai condiments (crushed peanuts, chives, pickled turnip, coriander leaves, lime, spicy chili oil, chili powder, vinegar, fish sauce, sugar or palm sugar). In Thailand, their food has to be sour, salty, sweet, spicy and tangy, which is in this recipe. You can find pad thai, taste differently in each restaurant, as everyone add different combination of sauces like fish sauce, soya sauce, sweet soya sauce , tamarind paste or pulp, oyster sauce. You … Continue reading


  • Egg and vegetable fried rice


    Vegetable fried rice is a popular Chinese food. But I have cooked it in a indo –Chinese style. You can have this with any side dish like chilli paneer or chicken Manchurian etc. you can use vegetables like carrot, cabbage, capsicum(any color), beans, beans sprout and peas if you like. In this you can add cooked chicken, prawns and eggs also like I have added in this recipe, vegeterians can use only vegetables. There are so many variations in vegetable fried rice; you can cook according to your tatse. Chinese food is cooked in a wok and at very high … Continue reading


  • Egg fried rice (Indian street food style)


    Egg fried rice is a popular Indo Chinese food. Egg fried rice with addition of vegetables makes this dish more nutritious and healthy. There are so many variations in fried rice; each fried rice has a unique flavour and taste. You can use any vegetables like carrot, cabbage, capsicum (any colour), beans, beans sprout and peas if you like. In this you can add cooked chicken, prawns and eggs also, vegetarians can use only vegetables. Chinese food is cooked in a wok and at a very high flame but I have just taken bigger kadai and cooked at high, medium … Continue reading


  • Vietnamese prawn rice paper rolls


    Vietnamese prawn rice paper rolls are so delicious that they are healthy and very easy to make. The rice papers are softened when dipped in warm water or cold water, just for few seconds and used as wrappers for our tasty, crunchy and delicious prawn rice paper roll. The prawn rice paper roll is filled with soft rice noodles, crunchy vegetables and lots of herbs, which makes it very healthy Vietnamese paper roll. They are plain to taste but when dipped in the spicy peanut or fish sauce or soya sauce or any sauce, gives a very good taste and … Continue reading


  • Bang bang chicken salad


    Bang bang chicken traditionally means pounding the chicken to make it tender. In bang bang chicken, the main ingredient is peanut sauce, served with rice vermicelli or mung bean noodles. The ingredients in the bang bang chicken (Chinese) are similar to goda goda salad which is from Indonesian cuisine. This bang bang chicken can be served hot or cold. In the bang bang chicken salad, I have used simple boiled chicken, you can boil the chicken with some spring onion and ginger pieces or can fry it like me with pepper and dry chilli flakes. You can shred the chicken … Continue reading



  • Thai red curry paste with dry chillies


    This authentic Thai red curry paste is famous for its use in the Thai red curry. This Thai red curry paste can be used in curry or in starters. You can add any vegetable, fish, chicken and beef to make red curry with this red curry paste. You can make starters like fish cakes or crab cakes. A famous curry is made with this red paste called Duck curry in Thailand. Traditionally a heavy 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 … Continue reading


  • Coconut milk rice


    Coconut milk rice goes well with any thai curry well or can be served with our Indian dishes too. Can prepare with ordinary rice or basmati rice too. It is easy to prepare and a simple dish. Ingredients Rice (sona masoori) – 1 cup Coconut milk – 2 1/2 cups Lime skin (grated) – 1 tsp Ginger – 1/2 inch piece Coriander leaves (chopped) – 2 tbsp Green chilli – 1 Salt as per taste Method Take a vessel, place rice, coconut milk, and other all ingredients in the vessel. Cook on high heat or medium heat; stir the rice … Continue reading


  • Thai green chicken curry


    Thai green curry is one of the most popular curries in Thai cuisine. Thai green curry is prepared with Thai green curry paste and can use any vegetables you like, any meat like chicken, beef, fish, prawns. Traditionally Thai green chicken curry is prepared and only Thai egg plant (light green brinjal type) and Thai pea egg plant (pea size and colour) are used in preparing Thai green chicken curry. Can use mushroom, bamboo shoots and pumpkin, beans and other vegetables as per your taste. First prepare Thai green curry paste and keep it aside and then curry, which is … Continue reading


  • Tom yum goong (Hot and sour prawns soup)


    Tom yum is a soup made in Thailand and it is very popular and has many health benefits because of its combination of herbs and spices. The basic stock consists of galangal, lemon grass, lime leaves, Thai birds red chilli. This soup is made with chicken (tom yum gai), prawns, vegetables and fish. I have prepared this with prawns. For stock I have boiled prawns shells in water and used as stock. I have used ginger instead of galangal. I did not get the fresh lime leaves, so iam using frozen crushed lime leaves. The lime leaves and lemon grass … Continue reading


  • Thai red curry paste


    This authentic Thai red curry paste is famous for its Thai red curry. This Thai red curry paste can be used in curry or in starters. Can add any vegetables, fish, chicken and beef to make red curry with this red curry paste. Can make starters like fish cakes or crab cakes. A famous curry is made with this red paste duck curry in Thailand. 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, galangal, garlic, lemongrass, kaffir … Continue reading



  • Mallige idli


    Mallige idli is very famous in Mysore and other parts of Karnataka. Mallige in Kannada means jasmine flower. Mallige idli is very soft, tastes delicious and white like jasmine flowers. I have used idli rava and not upma rava (both are different). You can get idli rava in Indian stores (some use idli rice as well). I have used flattened rice (poha), cooked rice and curd/yoghurt to make it soft and extremely delicious. Remember that for all idlis, soaking and grinding method are same but the ingredients used may differ and that’s why each recipe of my idli recipes is … Continue reading


  • Medhu vada


    Medhu vada is a very popular break fast in south india. Medhu vada is served with sambar and coconut chutney. It is like a doughnut shape but taste differs. Medhu vada is made with urad dal, which is soaked in water for few hrs, then ground to a thick paste and then fried in deep oil. Deep oil means the oil should be more so that when vada is fried , it should be immersed nicely, not shallow fry. In hotels especially in south India you get sambar vada (vada soaked in sambar), rasam vada (vada soaked in rasam), curd … Continue reading


  • Curd vada (dahi vada)


    This is one of my favourite dish. I like curd vada more than sambar vada or any vegetable vada. Whenever vadas are made at home, there will be fight between me and my brother as I want curd vada and my brother wants just vadas, but both of us get what we want. She divides the batter for vadas and curd vadas. With this curd vada you can make it as a chat also. Just drizzle some sweet chutney (tamarind chutney), chopped onion, grated carrot, few sev, green chutney (mint chutney). This south Indian curd vada is different from the … Continue reading


  • Masala dosa


    Masala dosa means a crispy plain dosa in which potato masala is stuffed and the dosa is folded from both sides, is masala dosa. In restaurants, you get chutney and sambar with masala dosa. But at home you can make according to your taste. From my childhood, whenever dosa is made, I preferred only masala dosa and the chutney my mother used to apply was ground nut chutney, but I preferred the raw onion chutney (can view both the recipes). Even at my grandparents house also, masala dosa is every ones favourite and I loved my mamis (aunty) dosa , … Continue reading


  • Soft and spongy idlis


    Idli is a very popular breakfast and daily diet in south India. In Chennai, every body loves to have idly; in restaurants idli is served with vada (medhu vada), chutney and sambar or just idli sambar. Instead of having plain idlies, for a change you can stuff it with any chutney or kheema curry.Sometimes I make chilli idli and idli Manchurian also. The idlies are very soft, spongy and tastes good. From my previous idly batter also the idli tastes good, just for a change I keep changing the rice quantity. My friends use 4:1 ratio, that is for rice: … Continue reading



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