Thali Meal 26

thali meals 33

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Pomegranate Juice

Pomogranate juice

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Carrot Radish Stir Fry

radish stir fry


Carrot-200 gms

Radish-200 gms

Green chillies-2

Mustard-1/4 tsp

Curry leaves

Tumeric powder-1/4tsp

Hing-1 pinch

 Salt to taste


Preparation method

  1. Peel and grate the carrots and radish and keep it aside.
  2. Heat oil in a pan, add mustard seeds and curry leaves.
  3. Once they splutter, add  green chillies,grated carrot and grated radish  and sauté it.
  4. Add turmeric powder, hing, salt and stir it well.
  5. Cook it for 5 mins in a low flame.
  6. Serve it hot with rice and rotis.

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Plantain Spicy Strips

plantain spicy strips

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Coriander Rasam

coriander rasam


Dal water-1 cup

Tomato puree-1/2 cup

Tumeric-1/2 tsp

Green chillies-2

Salt to taste

For the grinding

Red chillies-2

Coriander seeds-4 tsp

Chana dal-1/2 tsp

Pepper-1 tsp

Cumin-1/2 tsp

Urad dal-1/2 tsp

Curry leaves-1 spring

Coriander leaves-1 bunch

 For the tadka/tempering

Mustard seeds-1/2 tsp

Curry leaves-1 spring

Hing-2 pinch

Cumin seeds-1/4 tsp

Coriander leaves


Preparation method

  1. Heat the pan, add green chillies, tomato puree, dal water, turmeric and salt.
  2. Boil it For the 12 mins
  3. Dry roast the grinding spices for  2 mins.
  4. Add it to the blender with fresh coriander leaves, sprinkle water and prepare coarse paste.
  5. Add the coarse paste to the rasam.
  6. Heat ghee in a pan, add mustard, hing, curry leaves, cumin and coriander leaves.
  7. Once they splutter, add it to the rasam.
  8. Garnish it with coriander leaves.
  9. Serve it hot.

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Chicken Recipes – Mughlai Chicken Recipe – Mughlai Chicken Korma

Mughal Chicken


Chicken Recipes – Mughlai Chicken Recipe – Origin

Chicken Recipes – Mughlai Chicken Recipe – The Mughals cuisine hugely popular,fuses Indian, Middle Eastern and Persian styles of cooking. Ingredients like aromatic spices, nuts, raisins, cream and milk combine to create richness to the dish.The tastes of Mughlai cuisine vary from extremely mild to spicy.Mughal recipe is often associated with a distinctive aroma and the taste of ground and whole spices.A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. Variety of dishes can be made, Mughlai Chicken Korma is one among them. Delicious yummy recipe,unique in its texture,has its own flavor and taste.

Chicken Recipes – Mughlai Chicken Recipei – Spices and Cooking method

Chicken Recipes – Mughlai Chicken Recipe – This recipe is my version of cooking biryani in Mughlai method.The main difference is instead of coconut they use almonds and for tomato they use yogurt.Chicken is cooked with onion ginger garlic, butter yogurt and spices.Then layered and cooked with rice in slow cooking process. The slow cooking process helps the rice to blend with chicken and the flavor of spices. Mughlai chicken recipe is very special in its texture and flavor.

Chicken Recipes – Mughlai Chicken Recipe – Nutritional health benefits.

Chicken Recipes – Mughlai Chicken Recipe – Chicken is known to be an excellent source of protein.These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles,chicken is also a great source if you’re looking for muscle build-up.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.Almonds are rich in Vitamin E. helps to get healthy glowing skin.

Chicken Recipes – Mughlai Chicken Recipe – Serving method

Chicken Recipes – Mughlai Chicken Recipe – is the perfect dish for family gatherings and parties.Mughlai Chicken korma can be served with rice as the main course either for lunch or dinner. Mughlai Chicken korma can go well with rice, roti, idli or dosa.Simple delicious dish. This is an excellent dish to taste different, rich in its texture and taste due to almonds and butter. Try it and enjoy.


Chicken – 500gms
Green Chillies-3
Ginger Garlic Paste -3 tbsp
Yogurt – 6tbsp
Coriander leaves

For Tadka

Bay leaves-3
Cumin -1/2tsp (optional)

Mughlai Masala

Almonds – 15
Cashew nuts-7
Red chillies-5
Coriander seeds-2tbsp
Cumin seeds-1/2tbsp
Turmeric -1/2tsp
Cinnamon/cloves/cardamom – each 2

Preparation method

  1. Dry roast all the spices for grinding and make a fine paste.
  2. Heat oil in a pressure cooker, add cinnamon, cardamom,bay leaves, cloves & aniseeds
  3. Add green chillies, onions and cook it untill it turns to golden brown.
  4. Add ginger garlic paste and saute it.
  5. Add the masala, butter, yogurt,salt, mix it well and cook for few mins.Marinating the chicken with masala will give more taste to the chicken.
  6. Add the chicken pieces and mix it with the masala, cook for few mins.
  7. Add less water and stir it well.
  8. Cover it and pressure cook for 3 whistles in a slow flame.
  9. Garnish it with coriander leaves.
  10. Serve it hot with rice or roti / meals.

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Methi Leaves Stir Fry

Methi Fry

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Fish Recipes – Fish Curry – Fish Chukka Recipe

fish chukka


Fish Curry – Fish Chukka Recipe – Origin

Fish Curry – Fish Chukka Recipe – chukka is prepared using South Indian Chettinad style. Usually chukka prepared using mutton. Mutton chukka is one of the popular dish in chettinad cuisine. I have done nearly 16 types of chukka recipes with different combinations – chicken, mutton, prawn, fish, potato, cauliflower, egg and mushroom. you can watch these recipe videos in my site. Chettinad is famous for variety of spices that are freshly ground powders or masalas. Especially for non-vegetarian foods, it is one of the spiciest most aromatic cuisine.

Fish Curry – Fish Chukka Recipe – Spices and cooking method

Fish Curry – Fish Chukka Recipe – The cooking method is based on South Indian chettinad cuisines.Usually the chukka prepared using mutton.This is my version of cooking, in the first part fish pieces cooked with , onion tomato, ginger garlic gravy. Then fish is added to the tadka red chillies & cumin. The dry roasted spices powdered, added to the fish with tamarind juice.The curry is cooked in the slow process till the gravy is dry. Tt makes the fish very juicy, tender and well coated with spices.The texture and taste of the recipe is great.

Fish Curry – Fish Chukka Recipe- Nutritional health benefits

Fish Curry – Fish Chukka Recipe – Fish is highly recommended for healthy diet.High concentrations of Omega-3 fatty acids improves the memory performance and prevents Alzheimer’s disease. ,depression and dementia.Essential fatty acids reduce bad cholesterol levels yet maintain good cholesterol levels.

Fish Curry – Fish Chukka Recipe – Fish promotes healthy skin along with digestive health benefits. It may be considered good for your skin for its high vitamin A, vitamin B3, and vitamin E which helps to prevent wrinkles, skin redness, and maintain moisture in your skin.

Fish Curry – Fish Chukka Recipe – Serving method

Fish Curry – Fish Chukka Recipe – is perfect dish either for lunch or dinner. Fish Chukka served as a side dish with the meal for family gatherings, friends, parties or Sunday meal. This excellent dish can go well with rice, biryani, roti, naan, paratha, phulka, idli or dosa. Fish Chukka is must try dish that anyone can do and love it. Delicious recipe.


Fish -500gms
Tamarind juice-3tbsp
Salt to taste

For the Tempering / Tadka:

Cumin seeds-1tbsp
Curry leaves-3 sprig
Red Chillies-4
Ginger flakes-2tbsp
Garlic chopped-2 tbsp

For the Sauté:

Shallots-250 gms
Garlic paste-1/2 tsp.
Ginger paste-1/2 tsp
Tomatoes- 2 small(make it puree)
Turmeric — 1/2tsp

Spices Used for the grinding

Cumin seeds-11/2 tbsp
Red Chillies-5
Coriander seeds-2tbsp


Fresh Coriander — 1/3 bunches

Preparation method:

  1. Dry roast the spices and make a fine powder.Keep it aside.
  2. Heat oil in a pan, add cumin seeds, curry leaves, and red chillies.
  3. Add ginger garlic flakes and crushed shallots, saute it .
  4. Add ginger garlic paste and cook it.
  5. Add tomato puree and the curry powder,tamarind juice with the salt.
  6. Cook it for few mins in a medium flame.
  7. When the oil floats on the top, add the fish pieces
  8. Cover it and cook it for 5 mins in a low flame.
  9. Open the lid and cook for 5 mins, and make it dry.
  10. Garnish it with fresh coriander and serve it hot with rice or roti.

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Jeera Lima Beans

jeera lima beans

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Vermicelli Briyani

semiya briyani

Vermicelli biryani


Roasted Vermicelli-1 cup


Salt to tatse



For the tempering/tadka

Mustard-1/2 tsp

Urad dal-1/2 tsp

Chana dal-1/2 tsp

Cumin seeds-1/2 tsp

Peanuts-1 tsp

Curry leave-2 sprig


For the sauté:

Onion-2 medium

Green chillies-3 slitted

Ginger -1 inch



Preparation method:


  1. Heat oil in a pan add tempering spices.
  2. Once they splutter, add the chopped onions, green chillies, ginger, salt and sauté it.
  3. Add the vermicelli and water (1:2 ratios) and stir well.
  4. Cover it and cook For the 5 min in a low flame.
  5. Add the scramble egg and stir it well.
  6. Garnish it with coriander leaves and serve it hot with chutney.

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