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Tuesday, February 25, 2014


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Aloo Gobi Masala:   For more Video recipes Subscribe here
Today, I’m sharing a delicious recipe, Aloo Gobi Masala ! This 
is a classic North Indian curry that is a favorite of many & is possibly an everyday dish in many households of India.
This flavorful dish is made with potatoes, cauliflower and many spices which makes it fragrant and mouth-watering.    
Aloo Gobi masala can be eaten with various breads,such as rotis, parathas, puris or with rice.  
Enjoy this yummy Aloo Gobi Masala!
·       Potato / Aloo                        - 1 or 2
·       Cauliflower / Gobi                 - ½ small
·       Oil                                        - 1 ½ tbsp
·       Cumin                                  - 1 tsp
·       Curry leaves                         - 5 to 6
·       Hing                                     - a pinch
·       Saunf                                   - ½ tsp
·       Onion                                   - 2
·       Green chilly                          - 1 or 2
·       Ginger garlic paste                - 1 tsp
·       Turmeric pwd                        - ¼ tsp
·       Red chilly pwd                      - 1 tsp
·       Coriander pwd                      - 2 tsp
·       Garam masala pwd               - ½ tsp
·       Kasoori  methi leaves            - ½ tsp
·       Amchur pwd                         - ½ tsp
·       Salt to taste
·       Fresh coriander leaves
1.   Wash and pressure cook the potatoes.
2.   Peel them, halve and slice. Set aside.
3.   Clean and wash the cauliflower.
4.   Remove stems and separate into florets. Keep it aside.
5.   Heat oil in a pan.
6.   Add cumin seeds, curry leaves, hing, saunf and wait to splutter.
7.   Add sliced onions and green chillies.
8.   Saute for a minute.
9.   Add ginger garlic paste and saute till raw smell disappears.
10. Add turmeric pwd, red chilly pwd, coriander pwd, salt and mix well.
11. Add the cauliflower florets and combine with the masala.
12. Add 1 cup of water, cover and cook in medium flame for 2 to 3 mins.
13. Simmer the flame and allow to cook further for a minute.
14. Now add the cooked potatoes.
15. Mix well.
16. Add garam masala pwd, kasoori methi leavesand amchur pwd.
17. Mix well and turn off the flame.
18. Squeeze out few drops of lemon juice and combine.
19. Yummy Aloo Gobi masala is ready.
20. Serve hot with sprigs of fresh coriander.
21.  We enjoyed with soft n fluffy chapatis..:)
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Monday, February 24, 2014


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Spicy Chicken Varuval:   For more Video recipes Subscribe here
Recently, I am getting request for more Chettinad recipes. This cuisine has so many authentic foods with wonderful flavors. 
Today, am sharing with you Chettinad Chicken curry recipe. It is a delicious, hot and spicy dry chicken recipe cooked in aromatic spice blend. Its absolutely a fiery curry, but you can reduce the chillies to suit your own palate though.
While this spicy dish goes perfectly with Dosa or Appams, it tastes equally good with roti, naan, chapatti, parathas and even plain boiled rice and variety rice.
Here goes the semi dry gravy version..!
For marination:
·       Chicken                   - ½ kg
·       Turmeric pwd            - ½ tsp
·       Red chilly pwd          - 1 tsp
·       Coriander pwd          - 1 ½ tsp
·       Lime juice                - 2 tsp
·       Ginger garlic paste    - 1 tsp
·       Salt to taste
For Chicken Curry:
·       Oil                            - 1 ½ tbsp
·       Saunf / fennel           - ½ tsp
·       Cumin                      - ½ tsp
·       Curry leaves             - 5 to 7
·       Red chilly                 - 2 or 3
·       Onion                       - 1
·       Tomato                    - 2
·       Ginger garlic paste    - 1 tsp
·       Pepper pwd              - ½ tsp
·       Lemon juice              - few drops
·       Fresh coriander leaves
·       Salt to taste
1.   Wash and chop chicken to bite sized pieces.
2.   In a mixing bowl, add turmeric pwd, red chilly pwd, coriander pwd, salt, lime juice, 1 tsp ginger garlic paste and mix well.
3.   Add the chicken pieces to the masala, mix everything together and marinate for 30 mins.

4.   Heat oil in a pan.
5.   Add fennel, cumin seeds and allow to splutter.
6.   Add curry leaves, red chilly, onion and saute till it turns light brown color.
7.   Add crushed ginger garlic paste, tomatoes and saute further until the tomatoes are cooked soft.

8.   Now add the marinated chicken pieces.
9.   Give a quick stir.
10. Keep the flame in medium and cook covered for 5 mins.
11. The chicken gets cooked on its own moisture.
12. If needed sprinkle few tsps of water and cook until the chicken is tender and done. 
Add freshly chopped mint and coriander leaves.
Sprinkle pepper pwd and mix well. 
13. Now keep the pan open, and keep frying until the gravy thickens.
14. Turn off flame.
15. Sprinkle few drops of lemon juice.
16. Garnish with freshly chopped coriander leaves.
17. Yummy chettinad style chicken curry ready.
18. It serves awesome as a side with roti, chapatti, parata, naan & even with variety rice like lemon rice, etc.
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Wednesday, February 19, 2014


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Sambar  Vadai:        Like us on Youtube for more Video Recipes
Today, I would like to share one of the traditional delicacy of South India, Sambar Vadai. You can get this famous dish in every hotel and small café inTamil Nadu.  Even though its originally a South Indian dish, its famous all over the world. I love to prepare this scrumptious snack quite often, as its my hubby’s all time favorite.  
It tastes extremely appetizing that we cannot stop taking one. The preparation is not so difficult. First hotel style tiffin sambar is prepared and then the puffy dal vadas are immersed in hot sambar for to absorb the gravy. 
Here goes the best tasting authentic Sambar Vadai recipe..
Ingredients for Vadai:
·         Urad dal / Ulutham Paruppu / whole black gram without skin  - 1 cup
·         Raw rice                        - 2 tbsp
·         Green chilly                   - 1 or 2
·         Hing                              - a generous pinch
·         Onion                           - 1
·         Grated ginger                - ½ tsp
·         Cumin pwd                    - ½ tsp
·         Salt to taste
·         Oil to deep fry
·         Coriander and curry leaves – handful
How to prepare hotel style Sambar:
Check out the easy stepwise recipe here to prepare the South Indian delicacy  arachuvitta Sambar..!
How to prepare Vadai:
1.   Wash and soak whole Urad dal and 2 tbsp of raw rice for at least 1 hour.
2.   Drain the water completely.
3.   Add it to blender, add salt, green chilly and grind it to fine paste sprinkling water now and then.
4.   Take care the batter shouldn’t turn watery.
5.   The consistency of the batter should be as shown in the pic.
6.   Transfer  the batter to a mixing bowl.
7.   Add hing, finely chopped onion, ginger, coriander leaves, curry leaves and cumin pwd.
8.   Mix well. ( sprinkle water if required. For perfect crispy vada, the batter should be in correct consistency. It shouldn’t  be too thick or watery)

9.   Heat oil in a frypan.
10. Take water in a small bowl.
11. Wet your right hand and take a small ball out of the batter.
12. Pat it flat in your wet left hand or in a wet plastic sheet.
13. Gently drop the vadas to the hot oil.
14. Repeat the same for the remaining batter.
15. Fry vadas in batches, 4 or 5 at a time. Do not overcrowd the oil.
16. Fry them in medium flame, turn over to other side once it becomes firm.
17. Take out and drain it in a kitchen towel, once it becomes golden brown and crisp on both sides.
18. Healthy and yummy Medhu vadas ready.
How to prepare Sambar Vadai:
1.     Take 2 cups of hot water in a wide bowl.
2.     Add the vadas to the bowl.
3.     Immerse in hot water for less than a minute and then squeeze out excess water lightly.
4.     Now place these soft vadas in a bowl.
5.     Pour arachuvitta sambar on it.
6.     Allow them to stay for at least 30 mins.
7.     Transfer them to serving plate.
8.     Pour enough hot sambar over it.
9.     Garnish with finely chopped onion and coriander leaves.
10.  That’s it delicious Sambar vadai ready.
11.  Enjoy lipsmacking Sambar vadai as breakfast or evening snack  or anytime you wish.
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