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

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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Spicy Mutton Curry

Posted by on Jun 17, 2008 in Meat & Seafood Entrees, Mutton Dishes, Recipe Videos | 144 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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Mushroom Masala

Posted by on May 29, 2008 in Veggie Entrees & Sides | 11 comments

I have always wanted my gravy to taste like the one in restaurants. But I have never got that. Finally, with this mushroom masala, I got both the smell and taste as i want it to be. I got this mushroom recipe from my sister. She is a good cook and shares a lot of good recipes with me. I have not used tomatoes in this gravy. But for other dishes, you can follow the same method and just add the tomato puree to it so that you will get the desired taste for your gravy. You can also shred some cheese over it if you want a rich and delicious gravy. Ingredients: Mushroom – 220 g Chopped onion – 2 cups Garlic cloves – 4 Ginger – 1″ Green chillies – 2 Cashew nut paste – 3 tbsp...

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Thattai – Rice & Peanut Savory Snack

Posted by on May 16, 2008 in Appetizers, Diwali Recipes | 15 comments

  Thattai is a crunchy snack very popular in Tamilnadu and it’s a staple snack for many of the festive occasions in karnataka and Tamilnadu. The peanut and channa dal in that tastes really good .Thattai is made during festive days and makes for a great snack in evening times. I know it’s not Diwali now but this special snack has to be the trademark snack of Diwali in Tamilnadu. My Mother-in law made this for us. she has taken me back in time by making Thattai this week and it turned out so delicious. I think I am gonna be a lazy bee for the rest of the 6 months but learning a lot of dishes from her that I haven’t tried before. It’s one of my husband’s favorite snack and she made it especially for him. Thattai...

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Gobi Manchurian dry – Cauliflower Manchurian dry

Posted by on Mar 25, 2008 in Veggie Entrees & Sides, Appetizers, Cooking Videos | 65 comments

Gobi Manchurian or Cauliflower Manchurian is a popular Indo-Chinese appetizer. Cauliflower florets are dipped in corn flour and maida (all purpose flour) batter and fried. It is then sauted in a spicy, sweet and tangy sauce. You can serve it as an appetizer or can be served with fried rice or roti. Ingredients I (Preparation of Sauce): Chopped onion – 1 cup Green chilly – 2 Green onions – 1/4 cup Half green bell pepper, chopped Finely chopped garlic or garlic paste – 2 tsp Finely chopped ginger – 1 tsp Red chilly powder – 1 tsp Soy sauce – 2 tbsp Green chilly sauce – 1 tbsp Red chili sauce – 1 tbsp Sweet and sour sauce – 1 tbsp Vinegar – 1 tbsp Tomato sauce – 3 tbsp Oil – 1 tbsp Salt to taste Cilantro or...

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Mushroom Jalapeno Curry

Posted by on Mar 17, 2008 in Veggie Entrees & Sides | 14 comments

Now-a-days I have started making chappathy regularly for dinner. So I have to try a variety of curries so that we don’t get bored of chappathies, :). Mushroom Jalapeño curry is a simple and delicious dish which can be made quickly. People who are fond of Jalapeños will definitely like this. Here you go… Ingredients: Mushroom – 200 g Chopped onion – 1 1/2 cup Tomato – 2 (medium size) Jalapeño – 2 (Preserved jalapeño can be used) Ginger garlic paste – 2 tsp Cumin seeds – 1 tsp Sour cream – 3 tbsp Oil – 2 tbsp Salt to taste Method of Preparation: Cut the vegetables according to your need Heat oil in a pan and add cumin seeds Once they splutter, add ginger garlic paste and toss till the raw smell goes off Now add the onions...

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Paruppu Keerai – Dal Spinach

Posted by on Mar 12, 2008 in Veggie Entrees & Sides | 11 comments

Dal spinach is a simple but healthy South Indian dish which can be taken along with rice/chappathy. It is good for health and children will like them. Ingredients: Spinach – 3 cups Toor dal – 1/2 cup Red chillies – 4 Urad dal – 1 tsp Channa dal – 1 tsp Mustard seeds – 1/2 tsp Cumin seeds – 1 tsp Oil – 2 tsp Salt to taste Method of preparation: Pressure cook dal Boil water and add spinach to it, remove from heat and keep it aside for 2 to 3 mins. You can see the spinach cooked Drain water from the spinach Heat oil in a kadai and add mustard seeds Once they splutter, add cumin seeds, urad dal and channa dal Fry them till they become golden brown Now add the red chillies Add the spinach...

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Dum Aloo

Posted by on Mar 5, 2008 in Veggie Entrees & Sides | 69 comments

Its one of the popular north Indian recipes. Its usually cooked under pressure so the potatoes get soaked in the gravy and so the name Dum (pressure in Hindi) in dum aloo. This is the first time I am making this recipe and it came out very good. I used to make chapathi alternate days so today when I was thinking of making it I was out of side dish ideas. I find it pretty hard to make different variety of side dishes for chapathi. I love potatoes in any form and I had lot of small potatoes sitting in my pantry, which has to be the easy to cook vegetable and finally made up my mind to make dum aloo. This recipe goes to Sia of Monsoonspice for her Ode to Potato Event. Ingredients: Small red potatoes :...

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Aloo Methi Sabji(Potato With Fenugreek Leaves Curry)

Posted by on Feb 23, 2008 in Veggie Entrees & Sides | 13 comments

This is the first time I’ve tried methi leaves and it has already become one of my favorites.I’ve always thought that it had a bitter taste and haven’t tried it so far.Last week, while shopping at the local Indian store, some fresh methi leaves caught my eyes and I bought them. Now that I had methi leaves, I didn’t know what to do with it. So, I called up my sister, and got this recipe for a sabji… We ate this with chapathi’s and tasted excellent. Preparation Time: 45 minutes No of servings: 3-5 Spice Level: 2.5 out of 5 Ingredients: Potato : 2(Medium) Methi Leaves : 1 cup Oil : 1 tbsp Onions: 1(cut lengthwise) Tomato : 2 Curry Leaves : 5 to 6 Garam Masala Powder : 2 tsp Red chili powder : 1tsp Turmeric powder :...

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Green Moong Dal Curry

Posted by on Feb 15, 2008 in Veggie Entrees & Sides | 86 comments

Need to make something quick and your head is blank with little to no ideas swarming around? Try this quick 15-min recipe that is rich in protein and makes for a healthy meal paired with chapathis.Traditionally dal for rotis are made with toor dal but moong dal also makes a great tasting side dish. Preparation Time: 40 minutes No of servings: 3-5 Spice Level: 3 out of 5 Ingredients: Whole Green Moong dal : 1 cup(You can use sprouted Moong dal too) Onions : 1 Tomato : 1 Green chilies : 4 Milk : 1 cup Turmeric Powder : 1/4 tsp Ginger and Garlic paste : 1 tbsp Curry leaves : 3 to 4 Oil : 1 tbsp Cumin seeds : 1/2 tsp Method Of preparation : Soak the whole moong dal for over night or if you are...

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Kathirikkai porial – Eggplant curry

Posted by on Feb 13, 2008 in Veggie Entrees & Sides | 16 comments

Eggplant curry is another spicy South Indian dish which is taken along with sambar/rasam/veg rice. Ingredients: Eggplant – 8 Coriander seeds – 1 tbsp Urad dal – 2 tsp Channa dal – 1 tbsp Red chillies – 5 to 6 (adjust to taste) Mustard seeds – 1/2 tsp Oil – 5 to 6 tbsp Curry leaves – a few Salt to taste Method of preparation: Cut the eggplants lengthwise. Don’t cut into small pieces because it gets mashed when cooked Heat a tsp of oil in a kadai and add coriander seeds, urad dal (1 tsp), channa dal and red chillies Fry them until the lentils turn golden brown Remove from heat and keep it aside Heat 2 tbsp of oil in a kadai and add mustard seeds Once they pop up, add 1 tsp of urad dal followed...

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Dal curry

Posted by on Feb 12, 2008 in Veggie Entrees & Sides | 4 comments

Moong dal curry/Green gram curry is a simple but tasty curry which is taken along with chappathies and steamed rice. Ingredients: Moong dal (Split green gram) – 1 cup Green chillies – 2 Tomato – 2 onion – 1 Garlic cloves – 2 Cumin seeds – 1 tsp Oil – 2 tsp Curry leaves – a few Lemon juice – 1 tsp Salt to taste Method of preparation: In a pressure cooker, heat oil and add cumin seeds Once they splutter add chopped onion and saute Now add the garlic, green chillies, curry leaves and saute Now add the chopped tomatoes and toss for a few seconds Add the moong dal to it and 4 cups of water and salt Pressure cook them until the dal is overcooked. Add lemon juice to the cooked dal and mix Serve hot...

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Mixed vegetable kootu/Mixed vegetable curry

Posted by on Jan 29, 2008 in Veggie Entrees & Sides, Kootu/lentil Stew | 14 comments

This is mixed vegetable curry with spices, a south Indian dish which is simple and healthy. Spices like jeera, pepper and red chillies are used. They give a good flavour for the dish and have good values. Pepper is good for digestion, cold and flu. Cumins are good appetizer. Squash and carrot can be replaced by any other vegetables like beans, plantain, pumpkin, etc. Ingredients: Yellow squash (chopped) – 2 cups Carrot (chopped) – 1 1/2 cup Tomato -1 Grated coconut – 1/4 cup (adjust to taste) Green chilly (2″) – 1 Dried red chillies (2″) – 2 Channa dal – 1 tsp Urad dal – 1 tsp Cumin seeds – 1 tsp Black pepper – 1 1/2 tsp Coriander seeds – 1 tsp Oil – 2 tsp Method of preparation: Chop the vegetables length wise at about 1″...

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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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Karuvepillai Thuvaiyal/Curry Leaves Chutney

Posted by on Jan 27, 2008 in Veggie Entrees & Sides, Chutneys | 17 comments

Curry leaves are the essence of South Indian cooking. They give rich favor & aroma to any dish and they are used in a lot of recipes. Its usually used as a seasoning but here is a recipe with curry leaves as the key player. One of my good friends Lavanya of famed Home Cook Recipes sent me this recipe to publish here with some wonderful pictures. She was my classmate & roommate in college. I am really glad that she sent us this and it is with pleasure I share this with you. She made this dish and she said it came out very well and she is as excited as me to share it to our readers. Ingredients : Curry leaves : 1 cup Toor dal : 1tbsp Channa dal : 1 tbsp Urad dal : 1tbsp...

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Sweet Potato-Yam Curry

Posted by on Jan 22, 2008 in Veggie Entrees & Sides | 11 comments

It’s been almost a week since I posted a recipe. We had some of our friends (including nithu and her husband ganesh) visiting us and we were busy playing host. They were in town to see the Detroit International Auto Show and it was a great experience to see all the new vehicles. Nithu and I had a great time. Sweet potatoes or Yam are rich in nutrients such as dietary fiber, beta carotene (equivalent to Vitamin A), Vitamin C & Vitamin B6. I knew it was better than potatoes, but this is what Wikipedia has to say about it: In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables. Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in...

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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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