Tuesday, January 14, 2014



1. Chicken – ½ kg
2. Red chili paste – 1 tbsp. (Boil dry red chilly in water & little vinegar, cool it & grind to paste)
3. Corn flour – 1 tsp.
4. Maida – ½ tsp.
5. Vinegar or lemon juice – 1 tsp.
6. Curry leaves – 2 sprig
7. Green chili – 3 nos., split lengthwise
8. Oil – enough to deep fry

For Marinating:
9. Ginger garlic paste – 1 tbsp.
10. Pepper powder – ½ tsp.
11. Chili powder – 1 tsp.
12. Garam masala – 1 tsp.
13. Curry leaves – 2 sprig, finely chopped
14. Coriander leaves – a handful, finely chopped
15. Salt – to taste


1. Marinate chicken pieces with ingredients under ‘for marinating’. Keep it for half an hour.

2. Then make a paste with red chili paste, a bit of red colour (if u need colour), corn flour, maida and vineger or lemon juice.

3. Add the marinated chicken into the paste and mix it well.

4. Heat the oil in a thick-bottomed pan. Fry curry leaves and green chili and keep aside.

5. Now fry the chicken pieces in the same oil till it turns little more than golden brown in colour.

6. Spread it on a paper towel and let the extra oil drain.

7. Garnish it with the fried curry leaves and green chilies & serve hot.


Saturday, January 11, 2014


Chilli Chicken is a mouth-watering chicken recipe of Indo-Chinese cuisine, where chicken is cooked in the combination of Indian vegetables with Chinese flavors which makes it a delicious and simply irresistible main course dish when prepared with gravy or semi-gravy and also served as a starter when prepared dry.


1. Chicken – 500 gm., boneless
2. Ginger garlic paste – 1 tbsp.
3. Capsicum (Shimla Mirch) – 1 no., chopped into 2cm thick pieces
4. Onion – 2 nos., chopped into 2cm thick pieces
5. Green chilies – 4-5 nos., chopped
6. Soya sauce – 2 tsp.
7. Tomato ketchup – 2 tsp.
8. Vinegar – 1 tsp.
9. Ajinomoto – a pinch (main ingredient of Chinese cuisine)
10. Corn flour – 3 tbsp.
11. Spring Onion – a handful, chopped (to garnish)
12. Salt – to taste
13. Pepper powder – ½ tsp.
14. Oil – for frying


1. Clean the chicken and drain excess water. Keep aside.

2. Make a paste with 2tbsp corn flour and water. Add half the ginger-garlic paste, ½ tsp. soya sauce, ½ tsp. vinegar, salt and pepper. Marinate the chicken and keep it for 20 minutes.

3. Heat the oil in a pan and deep fry the chicken pieces. Drain excess oil on paper towel and keep it aside.

4. Then heat 2 tsp. of oil in a pan. Add the onions and green chillies. Sauté until onions are brown.

5. Add the rest of the ginger garlic paste and saute till the raw smell fades.

6. Add the chicken, soya sauce, vinegar, ketchup, salt and pepper.

7. Make a paste with 1 tbsp. of the corn flour and water. Add it to the chicken and mix well. Boil till it gravy attain the desired thickness, i.e. with gravy, semi-gravy or dry.

8. Garnish it with chopped spring onion & serve hot

Note: It is best in combination with Indian bread varieties like Chapati, Roti or Naan, and even rice varieties.

Tuesday, January 7, 2014


Chemmeen roast is one of favorite sea food dish of Kerala. In Kerala, it is easily available because of the proximity to the Fishing harbors all along. Let me share this recipe with you.


1. Prawns – 2 cups, cleaned and deveined
2. Mustard seeds – ½ tsp.
3. Ginger – 1 tsp., crushed
4. Garlic – 1 tsp., crushed
5. Shallots – ½ cup, sliced
6. Green chilies – 1 or 2 nos., slitted (optional)
7. Fenugreek powder – a pinch
8. Curry leaves – 1 sprig

For marination:
9. Kashmiri chili powder – 2 tsp.
10. Black pepper powder -1 tsp.
11. Turmeric powder – ½ tsp.
12. Coriander powder – 1 tsp.
13. Garam masala powder – 1 tsp.
14. Salt – to taste


1. Mix prawns with all the ingredients for marination and keep it aside for 20 minutes.

2. Heat oil in a pan and sputter mustard seeds. Then add ginger, garlic and shallots. Saute it for a minute.

3. Now add green chilies and fenugreek powder. Mix well for few seconds.

4. Add the marinated prawns along with curry leaves. Adjust the salt if needed.

5. Cover and cook over medium low flame, just until done.

Note: You can add coconut pieces too after sputtering the mustard for better taste.

Saturday, January 4, 2014


Butter Chicken or Butter Chicken Masala, without a doubt, is one of the most well-known Indian dishes around the globe. Butter Chicken is known as Murgh Makhani (Hindi) in North Indian provenance. There is something very comforting about a good Butter Chicken for me. It pairs fabulously with naan, a simple vegetable pulao, or even plain rotis or chapatis.


1. Boneless chicken – 250 gm, cubed
2. Onions – 2 nos., minced
3. Tomato – 1 no., pureed
4. Tomato paste / sauce – 1 tbsp.
5. Butter or ghee – 1 tbsp.
6. Garlic – 1 tsp., minced
7. Ginger – 1 tsp., minced
8. Coriander powder – 2 tsp.
9. Turmeric powder – ¼ tsp.
10. Chili powder – 1 tsp. (Kashmiri chili powder for better results)
11. Garam masala or chicken masala – 1 tsp.
12. Dried fenugreek leaves (Kasuri Methi) – 1 large pinch
13. Fresh Cream – 3 tbsp.
14. Cashew nuts – 10 nos., soaked and grinded to paste
15. Salt – to taste
16. Coriander leaves – a handful (to garnish)


1. Heat the butter in a pan and add the minced onions. Fry until golden brown. Take out and grind to paste.

2. Then add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant comes.

3. Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly

4. Thrown in the kasuri methi, and the cubed chicken along with 1 cup of water. Cook covered for 8-10 mins until the chicken is soft. Cook in low flame and give the curry a stir in between.

5. When the chicken is cooked and soft, open the lid and cook for a minute or two. If the gravy is too thick, add some more water.

6. When done, add the garam / chicken masala, the cream and cashew paste. Give it a good stir, but don't let it boil.

7. Adjust salt (if needed), garnish with the coriander leaves, and remove from fire.

8. Serve hot with naan or chapatis, or vegetable pulao, or jeera rice

Note:- You can even slightly fry the chicken before adding it to the gravy. Marinate the chicken pieces in ginger-garlic paste, turmeric, and chili powder for half-an-hour and lightly saute it in butter or ghee until half-cooked before adding into the masala.