Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Chicken Xacuti

Posted by on Feb 17, 2013 in Meat & Seafood Entrees, Chicken dishes | 13 comments

Recently I came across this recipe in a popular TV show and since then I totally fell in love with this dish. I’ve tried Prawn Xacuti (pronounced shaa-koo-tee) once in a restaurant, but never got a chance to eat the chicken version. This dish is more popular in Goa. The flavors and aroma of this dish makes it more popular in India. The name Xacuti is derived from a Maharashtrian dish called “Sagoti” which means ‘Sag‘ or chopped veggies cooked well in a gravy. Goans have made this dish their own and make it with chicken or prawns. Like Keralite food, most Goan food also feature coconut as an ingredient. A little tidbit I learnt when reading up on Goan dishes is that since they were a portuguese colony for so many years, a lot of their food use...

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Spicy Chicken Cutlet

Posted by on Feb 14, 2013 in Appetizers, Meat & Seafood Entrees, Chicken dishes, Slideshow | 7 comments

There are many many appetizers you could make either for a party or just your family. But there are only a few that can win over hearts (and tummies) like a chicken cutlet. That too with little effort on your part. Chicken cutlets are best served with some kind of sauce like Ketchup or chutney sauce – the kind you would serve with samosas. They make for a great party appetizer especially if you have non-veg lovers. Can you bake it too or just shallow fry? Preparation time: 30 minutes No of Cutlets : 10-12 Spice level : 3 out of 5 Ingredients: Boneless Chicken : 1 lb 1 Potato : 1 big (quartered) Onion : 2 cups (Finely chopped) Green chilies : 3 (finely chopped) Turmeric Powder : 1/4 tsp Ginger & garlic paste : 1 tsp Garam...

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Palak (Spinach) Chicken Curry

Posted by on Dec 16, 2012 in Meat & Seafood Entrees, Chicken dishes | 20 comments

Palak Chicken is one of the most popular and delicious dishes in North Indian Cuisine. It is a wonderful blend of chicken curry and spinach. If you have a family member who dislikes spinach like my husband, try this dish and you will have a convert. As much as the color of spinach gives away the important ingredient in this curry, my husband said he couldn’t even taste the spinach and the whole gravy tasted great. Enjoy the goodness of spinach and chicken together in one dish. Preparation Time : 35 minutes No Of servings : 4-5 Spice Level : 3 out of 5 Ingredients: Chicken: 500gms or 1/2 kg Spinach : 1 bunch Onion : 1 cup (chopped) Coriander Leaves : 1 bunch Tomato : 1 (finely chopped) Bay Leaves : 1 Oil : 2 tbsp Fennel Seeds...

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Mutton Dum Biryani

Posted by on Sep 21, 2012 in Meat & Seafood Entrees, Mutton Dishes, Chicken dishes, Slideshow, Cooking Videos | 16 comments

Whenever I make it, be it for my husband or for a party, it always turns out great. It takes such a short time to make it but the results are fabulous. Full credit goes to my friend Kathija who shared this recipe with me. Preparation Time : 90 minutes No of servings : 3-4 Spice Level : 3 out of 5 Ingredients: Mutton or chicken : 1 kg Rice : 4cups (Rice cooker cup) Oil : 250 g (or) 1 cup (Rice cooker cup) Butter : 1/4 piece (or) Ghee : 3 tblsp Onion : 250g (chopped) Tomato : 250g (chopped) Ginger paste : 3tbsp Garlic paste : 2tbsp Curd : 1cup salt : 2tbsp (the reason for this much salt is when u mix the korma with rice it will be even) Red chili powder : 1...

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Chettinad Kola Urundai – Spicy Meatballs

Posted by on Jul 16, 2012 in Meat & Seafood Entrees, Mutton Dishes, Chettinad Dishes | 5 comments

This recipe has been long over due to post. I got this recipe from some TV channel show (I totally forgot the show name and channel name) and some professional chef was making it and I wrote it down a while back. I’ve made this recipe couple of times and never got a chance to take pictures. And it tasted really good  every time I made it. Finally I got a chance to take pics and posting it here. Kola urundai is an authentic Chettinadu (south Indian) dish. It’s deep fried meat balls which is a blend of various spices like cloves, cinnamon, ginger & garlic,  cilantro and curry leaves. And these balls can be eaten just like that with some sour and spicy sauce as an appetizer or it can be served soaked in a Kuzhambhu called Kola...

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Chicken and Potato Curry

Posted by on Jul 4, 2012 in Meat & Seafood Entrees, Chicken dishes | 8 comments

Since we started grilling a lot this summer I didn’t get a chance to make chicken curry lately. I had some potatoes sitting in my pantry and chicken in my freezer. I ended up making this simple chicken and potato curry. My mom used to make chicken curry with potatoes and I always loved it. So far I never got a chance to make this dish before. It came out as a delicious curry that went great with some fresh chappathis. preparation Time : 40 minutes No Of servings : 4-5 Spice Level : 3 out of 5 Ingredients: Oil: 2 tbsp Fennel seeds : 1 tsp bay leaves Cinnamon sticks: 1″ Cloves : 3 Cardamom : 1 Cashews: 4-5 Potatoes : 1 (Cut into cubes)( iF you are using baby potatoes use 3-4 of them) Onions: 1 (medium)(If you...

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Chicken Shawarma

Posted by on Jun 21, 2012 in Middle Eastern, Multi Cuisine | 6 comments

Middle Eastern food is one of my favorite cuisine of all time. Shawarma is one of the staple dishes you will find in any Middle Eastern restaurant. Every time I’ve had one I would wonder how hard it would be to make this at home. Since we are grilling regularly this summer I figured I’ll try making chicken shawarma with some grilled chicken. Shawarma can be served as a wrap in pita bread or with just chicken over rice. Few Lines about Shawarma from wikipedia: Shawarma is a Levantine Arab meat preparation, where lamb, goat, chicken, turkey, beef, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of...

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Chicken Enchilada Casserole

Posted by on Nov 29, 2011 in Multi Cuisine, Mexican, Thanksgiving Recipes | 3 comments

I’ve already posted the Enchilada sauce recipe and here is the anniversary dinner I made for Karthik – Chicken Enchilada Casserole. It came out really yummy and tasted so good. Karthik loved it and he kept going back for the leftovers. As I mentioned earlier this is one of the easiest casseroles I’ve ever made.Try this recipe and let me know if you liked it too. Preparation Time: 60 minutes No of servings : 4-5 Ingredients: Enchilada Sauce : 4 cups Corn Tortillas : 12 ( 6 inch) (Sofetend over flame or dry skillet) Chicken : 2 pounds (cooked and shredded) (you can just stir fry the shredded chicken with some salt and pepper for about 10 minutes) Jalapeno Peppers : 4 Sour cream : 1 cup Shredded Swiss cheese : 1 & 1/2 cups (from about 1/2 pound...

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Spicy Chicken Biryani

Posted by on Nov 20, 2011 in Meat & Seafood Entrees, Chicken dishes | 57 comments

  A lot of people are put of by the thought of making biryani because it is usually so involved and time consuming. This recipe will change their mind when they find out how easy it is to cook some delicious spicy biryani. I got this recipe from my good friend Neeru who made this for us and it was so delicious. Unlike Dum Biryani this is made with pressure cooker and it is the kind of biryani our moms would make on weekends and we would eat it at watching our favorite movies. Hope you like this recipe and if it comes out well let us know and I’ll let Neeru know. Preparation Time : 60 minutes Spice Level : 4 out of 5 No of servings : 3-4 Ingredients: Chicken : 500gms Basmati Rice : 2 cups...

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Tandoori Chicken

Posted by on Jul 9, 2008 in Meat & Seafood Entrees, Chicken dishes | 38 comments

Tandoori Chicken is another staple item in any Indian restaurant menu and is one of the best liked items as well. Tandoori Chicken is a chicken dish that originated in the Punjab region of the Indian subcontinent. Chicken is marinated in yogurt and seasoned with tandoori masala. It has a lot of history behind it going back to the Mughal age. From Wikipedia, Tandoor cooked chicken actually dates back to the Mughal peroid. A man named Kundan Lal Gujral ran a restaurant called Moti Mahal in Peshawar before the partition of India. Trying out new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors (clay ovens) used by locals until then to cook naans (bread). The tandoors are bell-shaped ovens, set into the earth and fired with wood or charcoal reaching temperatures of about 900 degrees....

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Dry Chicken Curry

Posted by on Feb 20, 2008 in Meat & Seafood Entrees, Chicken dishes | 10 comments

This is yet another chicken dish . That will make a great side dish for Briyani or when you eat it with rice and chicken gravy . The spices and the curry leaves give it a great aroma and its very simple to make . It tastes excellent. I actually made this as a side dish when I made the Spicy chicken Kuzhambhu but am just finding some time to post this recipe . Hope you enjoy it. Preparation Time: 55 minutes No of servings: 4-5 Spice Level: 4 out of 5 Ingredients: Chicken : 500gms Onion : 1 (big) Oil : 3 tbsp Bay leaves : 2 Cinnamon : 1 “ Cloves : 2 Black pepper powder : 2tsp Ginger and garlic paste : 11/2 tbsp Curry leaves : 5 Red chili powder : 1 tbsp Salt :...

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Spicy Chicken Kuzhambhu / Spicy Chicken Curry

Posted by on Feb 18, 2008 in Meat & Seafood Entrees, Chicken dishes | 23 comments

Spicy Chicken Kuzhambu (curry) is another gem from my mom’s kitchen and one that takes me back to the days when I was a kid. My mom would make this for me if I had a cold or wasn’t feeling well. She seems to have that magic touch always and this morning I called her up to find out how she made it. Now, I am sharing it with you here. Hope you enjoy it as much as I did. Preparation Time: 40 minutes No of servings: 4-5 Spice Level: 4 out of 5 Ingredients: Chicken: 2 lb Oil : 3 tbsp Bay leaves : 2 Cinnamon : 1″ Cloves : 3 Onion : 1/2(medium) Tomato : 2 Cumin seeds : 11/2 tsp Fennel seeds : 1 tsp Green chilies : 4 Turmeric Powder : 1 tsp Black Pepper...

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Foodie Rendezvous – 3

Posted by on Jan 28, 2008 in Rendezvous | 13 comments

Sunday is almost over! We wanted to spread the love by highlighting a few recipes every week from our fellow foodie bloggers. It has turned out to harder than sharing our own recipes as there are so many wonderful bloggers out there and we have a hard time picking a few. If we haven’t found your blog yet, don’t worry we will hunt your recipe down. Sooner or later. 😉 Chicken Skewers – Padmaja of SpicyAndhra A new blog find for me and a super hit recipe to start with. The pictures are really drool-worthy! 😛 Slut Bread – Meeso of My Humble Kitchen Doesn’t the name of the bread make you curious? A simple and nice recipe from a new friend of ours. Chukku Kappi – Herbal Coffee – Mishmash of KitchenMishmash Who couldn’t use a steaming cup...

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Chicken Vindaloo

Posted by on Jan 11, 2008 in Meat & Seafood Entrees, Chicken dishes | 7 comments

Vindaloo is an Goan dish traditionally prepared with garlic, red wine and chili. Vindaloo roughly means in Portuguese – ‘ Wine,Vinegar and Garlic’. Vindaloo these days are usually made with potatoes leading us to think the aloo in vindaloo is the Hindi word for potatoes. In fact, I just found out the history of it when I sat down to write this recipe. It has become a popular item in Indian restaurant menus and is usually the spiciest of the entrees. I learned this version of Vindaloo recipe from my sister. Preparation Time: 50 minutes No of servings: 3-4 Spice Level: 3 out of 5 Ingredients: Chicken : 500 gm Onions : 2(big) Green chili : 3 Cardamom : 3 Cinnamon : 1/2 inch Cloves : 2 Bay leaves : 1 Potatoes : 3(small) Tamarind Paste : 1/2 tbsp...

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Pepper Chicken Gravy

Posted by on Jan 5, 2008 in Meat & Seafood Entrees, Chicken dishes | 34 comments

Today my husband and I were craving for something little spicy so I ended up making this pepper chicken gravy. My Mom used to make this for me and my sisters if we had a bit of cold. Pepper has this medicinal quality that helps fight the common cold. The main flavors that stand out in this gravy are pepper and curry leaves. This is one of my favorite chicken gravies from my mom’s cooking.Hope you enjoy it too. Preparation Time: 45 minutes No of servings: 4-5 Spice Level: 4 out of 5 Ingredients: Chicken : 500gms Oil : 1/2 cup Cloves : 2 Cinnamon : 1/2 ” stick Bay leaves : 2 Cumin seeds : 1/2 tsp Fennel seeds : 1/2 tsp Onion : 1( cut lengthwise) Tomatoes : 3 (Finely chopped) Ginger and garlic paste : 2...

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Chicken Drumstick Fry

Posted by on Dec 23, 2007 in Meat & Seafood Entrees, Chicken dishes | 1 comment

It’s a simple chicken side dish easy to prepare and goes well with Chicken Briyani. Preparation Time: 45 minutes No of servings: 4-5 Spice Level: 3.5 out of 5 Ingredients: Chicken drumsticks :6 cloves : 2 Onion : 1 White Vinegar : 1tsp Oil : 3tbsp Yogurt : 2tbsp Ginger and garlic paste : tbsp Curry leaves : 6 to 8 springs Green chili : 3(slit lengthwise) Red chili powder : 2tsp Turmeric powder : 1/4 tsp Salt : required to taste Method of preparation: Marinade the chicken drumsticks (leg pieces) with ginger and garlic paste , Red chili powder, Yogurt, turmeric powder, and Vinegar. When you marinade this make a slit in the meat so the spices can soak in. Marinade this mixture for at least an hour. After an hour heat oil in a kadai add cloves...

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Kadai Chicken

Posted by on Dec 18, 2007 in Meat & Seafood Entrees, Chicken dishes | 20 comments

Kadai Chicken is a spicy chicken dish with a rich aroma given by the Ginger and Tomatoes. It makes an excellent side dish for Briyani and makes a great alternative toBaraha Mutton.Usually served in a brass dish called ‘Kadai’ in Indian restaurants. Preparation Time: 50 minutes No of servings: 4-5 Spice Level: 3.5 out of 5 Ingredients: Chicken : 1 kg Tomato : 1 kg ( chopped) Red Chili : 6-8 ( coarse powder) Green chili : 2 (sliced ) Garam Masala :1 tsp Oil : 1/2 cup Ginger : 3 2/3 tbsp ( 50 gms) ( chopped ) Garlic : 4 tsp Capsicum :1/2 ( cut into small cubes) Coriander Leaves : 2tsp Method of preparation: Heat oil in a pan. Add Garlic paste, red chili(fry the whole red chili and grind it into fine powder), tomato and...

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Spicy Chili Chicken

Posted by on Nov 15, 2007 in Meat & Seafood Entrees, Chicken dishes | 9 comments

Preparation time: 60 mins No. of Servings: 4-5 Spice level: 3.5 out of 5 Ingredients Chicken : 500 gm(Boneless chicken and Boiled) Onion : 1 (big) Tomato : 2(Make it to paste) Garlic : 4 to 5 Coriander Leaves : few Oil : 4 tbsp Garam Masala : 1 tbsp Turmeric Powder : 2tsp Red chili Powder : 2 tbsp Green Chili : 5 to 6 Cumin Seeds : 1/2 tbsp Bell Pepper : 1 (Big) Salt to taste Method of Preparation Heat oil in pan ,add cumin seeds when it cracks add onions (sliced into cube shape) and fry till golden brown. Add capsicum and fry till it turns into Golden brown. Add chicken Pieces and fry until it’s fully cooked. Add Tomato paste and cook for 1 to 2 minutes. Then add Garam Masala ,Turmeric powder,Red chili...

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