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

Palak (Spinach) Chicken Curry

Posted by on Dec 16, 2012 in Chicken dishes, Meat & Seafood Entrees | 12 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, try this dish and you will have a convert.  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 : 1 tsp Coriander Powder : 1 tsp Kasoori Methi : 1 tsp Whole Dry Red cili : 1 Salt : to taste To Marinate chicken: Ginger & garlic Paste : 11/2 tsp...

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Chettinad Mutton Kuzhambhu

Posted by on Dec 5, 2012 in Chettinad Dishes, Diwali Recipes, Meat & Seafood Entrees, Mutton Dishes | 5 comments

I’ve made this dish a day before Diwali and since then I wanted to post it, but couldn’t find time to do it. Finally I am posting this recipe today. This mutton curry is one of the most easiest and flavorful dish I’ve ever made. It’s an authentic chettinad recipe I’ve got from one of my friend. Chettinad dishes are most popular in southern part of India. You can find chettinad dishes on any restaurant in South India. The ground masala is key to this dish and makes it more delicious and it gives nice aroma. Try this recipe and let me know how it turned out for you. Preparation Time : 45 minutes No of servings : 4-5 Spice level : 3 out of 5 Ingredients: Mutton : 500 gms Onion: 1 cup Tomato : 1 cup(chopped finely)...

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Mutton Dum Biryani

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

Whenever I make it, 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 1/2tsp Turmeric : a pinch for color Green chilli...

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Chettinad Kola Urundai Kuzhambhu – Spicy Meatball Curry

Posted by on Jul 18, 2012 in Chettinad Dishes, Meat & Seafood Entrees, Mutton Dishes | 7 comments

I’ve just posted Kola urunadi recipe couple of days back and this is a continuation of that recipe. you could just serve the meatball/kola Urundai as an appetizer or you could make it even more appealing and make it as a curry. Kola urundai kuzhambhu is also an one of the authentic chettinad dishes. This is one popular dish you can find in some chettinad restaurants. You can serve this with chapathis, parathas, rice or as a side dish for any Biryani. Preparation Time : 30 minutes No of Servings : 4-5 Spice Level : 3 out of 5 Ingredients: Kola urundai/Meatballs : 12 Onion: 1 small (finely chopped) Tomato: 1 (finely chopped) or Tomato puree : 1 cup Curry leaves : 4 Green chilies : 2 (slit into lenghtwise) Ginger & garlic paste : 1 tbsp Kola Masala...

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Chettinad Kola Urundai – Spicy Meatballs

Posted by on Jul 16, 2012 in Chettinad Dishes, Meat & Seafood Entrees, Mutton 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 Chicken dishes, Meat & Seafood Entrees | 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 Tikka Wrap

Posted by on Jun 14, 2012 in BBQ & Grilling, Chicken dishes, Meat & Seafood Entrees | 2 comments

I’ve posted Grilled Chicken Tikka a few days back and I’ve made this wrap with that Grilled chicken. It came out really yummy and a delicious dinner. It just take 10-15 minutes to make this and you can take it on the go too. Preparation Time : 15 minutes Spice level : 2 out of 5 No of servings : 2-3 Ingredients: Grilled Chicken Tikka: 2 cups (cut into lengthwise) Onion : 1 medium (chopped) grilled Bell Peppers : 1 cup(cut into lengthwise)(you can use any colors)(optional) Cucumber : 2 small (cut into small cubes) Tomato : 1 small (cut into cubes) Pepper powder : 1 tsp Coriander leaves : 1 tbsp (chopped finely) Yogurt : 1 tbsp Whole Wheat tortillas or Pita bread or chapathi: 3 Method Of Preparation: Heat the tortillas on the pan by turning both sides...

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Grilled Chicken Tikka

Posted by on Jun 12, 2012 in BBQ & Grilling | 2 comments

Summer is here so why don’t we have fun outside with some grilling. My husband and I we both love grilling.  We made this delicious chicken tikka for our dinner. This is one of the most popular dishes in north India.The word Tikka means bits, pieces or chunks. Chicken Tikka is an easy-to-cook dish in which chicken pieces are marinated in special spices and yogurt and then grilled or baked in a clay based Oven called Tandoor. Chicken tikka can also be made as a curry or gravy called Chicken Tikka masala which is also popular in most of the Indian Restaurants. Preparation Time : 1hour and 30 minutes Spice level : 2 out of 5 No of servings : 3 Ingredients: Chicken : 1 lb(I’ve used Chicken Thighs) Lemon Juice : 2 tsp Yogurt:1 tbsp Food coloring : 1 tsp...

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Egg Puff

Posted by on Mar 14, 2012 in Appetizers, Baking, Egg Dishes, Snacks | 4 comments

Puffs are the easiest snack to make and this is the first time I have tried Egg puffs. Whenever I make veg puff my husband asks for Egg puff. The egg puffs came out really good and he liked it a lot. 🙂 Time of Preparation : 1 hr 10 minutes No of Servings : 9 to 12 puffs Spice level : 3 Ingredients: Puff pastry sheet – 1 (I have used pepperidge farm puff pastry sheet. 2 sheets will be there) Eggs -5 Onion – 1/2 cup (finely chopped) Capsicum – 1/4 cup (finely chopped) Tomatoes – 1/3 cup (finely chopped) Ginger garlic paste – 1 tsp Red chilli powder – 3/4 tsp (according to spice level) Coriander powder – 3/4 tsp Chaat masala – 1/4 tsp Oil – 1 tbsp Salt – to taste Method of Preparation:...

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Spicy Chicken Biryani

Posted by on Nov 20, 2011 in Chicken dishes, Meat & Seafood Entrees | 53 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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Ambur Mutton Biryani

Posted by on Oct 31, 2011 in Meat & Seafood Entrees, Mutton Dishes | 42 comments

  I know we posted a lot of Diwali sweets and savories recipes but what is Diwali without some idlies, mutton gravy and briyani, right? (Veg fans – we love sambar and chutney equally with Idlies. 🙂 ) My mother-in-law surprised us with this easy-to-make yet heavenly delicious Mutton briyani! Ambur is a town in Tamilnadu and is really famous for their spicy dum briyani. Here is a blurb from Wikipedia Ambur Biriyani is one of the famous biriyani recipes of South India which emerged during the Nawab of Arcot’s regime. Prepared mainly in Basmati Variety of rice, both chicken and Mutton are used for this. A full plate of Biriyani with Brinjal curry (Khattay Baigan or Yennai Kathrika) and Onion Raitha (Vengayam Pachidi) makes our feast a delightful one. Such is its very delicious taste, which makes many thousands of passers by in this Golden Quadrilateral track...

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Andhra Mutton Curry / Lamb Curry

Posted by on May 3, 2010 in Best of ST, Featured, Meat & Seafood Entrees, Mutton Dishes | 26 comments

This is the first time I am making this style of mutton curry. Recently I had the Andhra style mutton curry at one of my friends place and I got the recipe from her. I’ve made some small changes from the recipe and tried it.  It’s a very tasty recipe and it has become one of my favorites now. Ingredients : Mutton/ lamb : 600 gms Onion : 2 (medium) (finely chopped) Tomato : 3 (finely chopped) Oil : 4 tbsp Curry Leaves : 6-7 Coriander Leaves : for garnishing Ginger & Garlic Paste : 1 1/2 tbsp Turmeric powder : 2 tsp Cumin seeds : 1/4 tsp Masala To grind : Cloves : 3 Cinnamon : 1″ Bay Leaves : 1 Cardamom : 3 Coconut : 1/4 cup (shredded) Coriander Powder : 1 tbsp Whole red chilies :...

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Egg Curry

Posted by on Mar 19, 2010 in Best of ST, Cooking Videos, Egg Dishes, Featured, Meat & Seafood Entrees | 26 comments

Egg is a versatile cooking ingredient. Many people who dont eat meat like eggs.  Eggs can be cooked in many ways.  This time I  have made Egg curry which goes well with chappathi or rice. Preparation time: 30 minutes No of Servings: 3 Spice level: 4 out of 5 Ingredients: Eggs : 4 Onion : 1(finely chopped) Tomatoes : 2(chopped) Ginger garlic paste : 2 tsp Cumin seeds : 1 tsp Red chilli powder : 2 tsp Coriander powder : 1 tsp Cumin powder : 1/2 tsp Garam masala powder : 1/2 tsp Chicken masala powder : 1/2 tsp(optional) Oil : 1 tbsp Salt : to taste Coriander leaves : 3 strings Method of Preparation Boil the eggs for 15 to 20 min. Peel the shells and cut them vertically into two halves. Heat oil in a pan and add cumin...

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South Indian Masala Fish Fry

Posted by on Sep 8, 2008 in Featured, Fish Dishes, Meat & Seafood Entrees | 25 comments

Growing up relatively close to a coastal town in India – Pondicherry, we had plenty of access to fresh seafood. One of the main items in a complete South Indian seafood meal is fish fry. It has to be one of the easiest yet can made be made in different varieties. This particular recipe is from my mother-in-law and is very close to my tongue.. er.. heart. 😉 It goes great with Chicken/Mutton Briyani and Fish Curry. Ingredients: Fish : 4 slices (you can use any fish, but in this recipe I have used Cat fish) Oil : 1/2 cup Onion: 1 (medium) Tomatoes : 2 Ginger : 1″ Garlic : 3 Tamarind : 1/4 cup (Extract From a lemon sized ball of tamarind) Red chili powder : 2 tbsp (according to your spice level) Salt : required to...

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Curried Shrimp Skewers

Posted by on Jul 18, 2008 in Best of ST, Featured, Meat & Seafood Entrees, Shrimp Dishes | 13 comments

Our good friends, Romie & Peter had invited us over for dinner. Romie had made several delicious dishes for us. She is an excellent cook and every time we go over to her place, I am looking forward to a new dish she would have made. And this time was no different. She had made multiple mouth watering dishes and I really loved perai (Kerala dish) and Curried Shrimp Skewers. I couldn’t resist to take pictures of them and share it with you all. And I am posting the Curried Shrimp Recipe here on behalf of her. I will be posting the Perai (kerala dish) recipe very soon. The first thing that struck me, probably you too, is the presentation. Doesn’t it look so inviting? Here is an awesome recipe and pictures from Romie’s kitchen. Ingredients: Raw Shrimp :...

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Tandoori Chicken

Posted by on Jul 9, 2008 in Chicken dishes, Meat & Seafood Entrees | 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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Spicy Mutton Curry

Posted by on Jun 17, 2008 in Meat & Seafood Entrees, Mutton Dishes, Recipe Videos | 143 comments

Our first ever Recipe contest went great and we really appreciate everybody for participating in it. We are now back to regular programming with this excellent Mutton Gravy recipe from my mother-in-law’s Kitchen. If you like spicy gravies with chapathis or parathas, then you have come to the right spot. This spicy mouth watering mutton dish will make a perfect companion to different dishes like chapathis, parathas, briyani or even dosas. The trick to getting this right is in the pressure cooking process where the mutton becomes really tender and juicy. Ingredients: Mutton:500gm Onion : 2 Tomatoes : 2 Ginger& Garlic Paste : 3 tbsp Oil : 5 tbsp Cinnamon stick : 1 inch Cloves : 3 Bay leaves : 2 Fennel seeds : 1 tbsp Turmeric Powder: 1tsp Curry leaves : 6 to 8 Red Chili Powder :...

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