Molten lava cake | choco lava cake | how to make perfect choco lava cake at home | home cooking

Perfectly soft cake on the out and flowing chocolate inside.

Choco lava cake – When I say the name itself, I feel like I am floating on a pool of chocolate!

YES.. It is the best dessert after dinner or anytime. Cakey outer layer and melted chocolate in the center just make your day. But it might get tricky when you try to bake this cake. Though it is a recipe which they invented by mistake, making that mistake right every time is the key to this choco lava cake. Easy to say but I have tried 3 times to get this recipe right. First I tried with butter and it did come out good but I felt something is missing. Then I tried out with margarine but by mistake I added wrong proportion of it. Margarine is a  butter substitute and it makes the cake very moisture and soft. So adding margarine to the right amount is the key for perfect choco lava cake as if you add more margarine it is going to overcook the cake and the egg leaving a burnt egg smell to the cake.

Then I added 1/4 cup of margarine with 2/3 cup of dark chocolate and the cake has come out perfect! So if you have idea of making the molten lava cake please follow the instructions as such.

Another must do thing is greasing and dusting your ramekin bowl ( if you prefer to serve it out of bowl). If you want to leave the cake in the bowl you really don’t have to think about cake sticking to the bowl. There are foil cake trays available in stores and that can serve the purpose. 

Keeping the oven ready is the next key step. Before you start greasing your ramekin bowls preheat your oven to 400 deg F. If you are using OTG keep your temperature of the OTG to 200 deg C. 

Let the oven gets preheated for 10 to 15 mins so when you put the cake inside the oven it will start cooking right away. Otherwise it is going to take a while to start to cook which might affect the result. We don’t want that to happen! And the last thing to do is when you add sugar, make sure that you combine it and not dissolve as it gives a nice texture.


  • Butter for greasing the ramekin bowls
  • All purpose flour for dusting
  • 2/3 cup Dark chocolate chip / Dark chocolate bar
  • 1/4 cup Margarine
  • 2 Eggs at room temperature, add one by one.
  • 1/2 cup Granulated sugar
  • 2 Tbsp All purpose 
  • Confectioner sugar for sprinkling ( optional )


  1. Preheat the oven to 400 deg F for 10 mins.
  2. Grease the ramekin bowls with butter. Use fingers to apply the butter on edges evenly so it coats the flour dusting evenly.
  3. After applying the butter, add a tsp of flour to all the ramekin bowls ( I used 5 ramekin bowls). Make sure that the flour covers the ramekins evenly. If the flour and butter greasing is not done evenly the cake is going to stick to the bowl and won’t release out the bowls.
  4. In a mixing bowl, melt the dark chocolate with the help of double boiler ( this can be done as shown in the recipe video). Just make sure the water does not touch the chocolate otherwise the whole thing is collapsed. 
  5. Once the chocolate is completely melted, add the margarine in and mix until the margarine melts up and incorporate with the dark chocolate. Remove from the double boiler and let it cool down     slightly before adding the eggs.
  6. Add the room temperature eggs 1 by 1 into the chocolate – margarine mixture and mix them thoroughly.
  7. When the eggs are well mixed in, add the granulated sugar and mix slightly but do not dissolve it.
  8. Last thing is the all purpose flour. Add the all purpose flour and combine without lumps.
  9. Pour the batter into the ramekins and bake at 400 deg F for 7 to 10 mins.
  10. Take it out and when you see the cake formation outside and undercooked in the center means the cake is done!
  11. Wait for 2 mins and use a knife to release the cakes and flip the bowls carefully on a plate. Cut the cake and you should see the gooey chocolate flowing which means your cake is perfect.

Hope you liked the recipe and I will share another interesting recipe in my next post. For more interesting recipes, please feel free to visit “Sindhuja Prem“.

Chicken Piccata | home cooking | cooking chicken piccata | capers

Tangy juicy chicken with capers tastes awesome with salad 🥗

Chicken Piccata is next in my list. I have had chicken piccata in the gatherings many times. A very neutral tasting recipe and helps me to avoid confusion on what to choose for dinner in a new place. It’s an Italian recipe and people does this recipe in different ways. Today I am going to make it the way which I had many times and I like the lemony taste with chicken and saves my time as it is neutral. So I can use the leftover chicken with any recipe as it is easily adaptable. You can shred it and make a taco or use it with rice, make pasta, etc.,

#chickenpiccata #sindhujaprem #foodnetwork

In this recipe, I have used 2 chicken breasts , made them butterfly cut into halves. After separating the chicken halves, I hammered the chicken after wrapping them in cling sheet so it doesn’t stick to the chopping board or to the mallet. Also I have used chicken cube instead of chicken stock. The other thing which I want to say before you cook this recipe is heating the oil. Always set the heat to low when you put oil and butter together or else the heated up oil will make the butter to splatter. So when there is less heat, add the butter in. Let it melt through neatly and then add the chicken (for this recipe) and then increase the heat to high.



  • 2 skinless Chicken breasts
  • 1/4 Ground peppercorns
  • Salt to taste
  • All purpose flour for dredging
  • 1 Tbsp Olive oil ( preferably ) or sunflower oil 
  • 2 Tbsp unsalted butter
  • 1/2 cup chicken stock or use chicken cube
  • 1/4 cup lemon juice
  • 1 Tbsp minced garlic
  • 2 Tbsp Capers
  • A small handful of Parsley to garnish


  1. Clean and cut the chicken breasts like a butterfly. Cover the breast with a cling sheet. Hammer the breasts to loosen the meat.
  2. Season the chicken breasts with salt and ground pepper. Dredge the chicken breast with all purpose flour on both sides. No need to rest them for marination.
  3. Let’s prepare for shallow frying. In a skillet, add oil ( I have used sunflower oil. If you prefer olive oil you can use that.) 
  4. Also add butter at that point. Don’t make the oil very hot and add butter as it will splatter too much. So just make sure your heat is low when you add oil and when the oil is slightly hot, add and melt the butter.
  5. Then add the dredged chicken breasts and cook it in high for  3 to 4 mins/ side so the chicken breasts get cooked to 90 percent. Keep it aside.
  6. Now let’s make the sauce. In the same skillet, add 1/2 cup chicken stock or you can use the chicken cube with 1/2 cup water, 1/4 cup lemon juice, 1 Tbsp minced garlic and 2 Tbsp capers.
  7. Mix well and while mixing just scrape the bottom of the skillet.
  8. Cook for 2 mins. I did not add salt at this point as I used the chicken cube and it has got enough salt.
  9. Now add the cooked chicken back to the sauce and cook until the sauce thickens. Since we have added the all purpose flour it gives a nice sauciness to the recipe. Add salt if needed.
  10. Once the sauce has reduced, plate the chicken first and pour the sauce on to the chicken. Garnish with chopped parsley.
  11. Juicy chicken piccata is ready to serve.

Hope you like this recipe. I will share another interesting recipe in my next post. Have a wonderful day!

Rasam Podi

A tangy broth with the goodness of spice is a perfect way to end a south Indian meal!

“Rasam” means juice. This recipe has a juice with tamarind as it’s base commonly along with a mixture of garlic, peppercorns, cumins,etc., Almost all south Indian lunch has this rasam recipe to finish with. This is because rasam helps with digestion. It also helps with cold and cough. There are many types of rasam which also includes the use of millets.

In this post, I am sharing a general rasam podi (powder) recipe. Once this is prepared, your rasam making time is saved and just a teaspoon goes a long way. It can be taken with rice or can be sipped like soup. Rasam tastes awesome with side dishes like potato roast, plantain roast, yam, stir fries of carrot, beans, plantain flower, etc., It also goes with non- veg like Chicken roast, mutton roast and fish fry.


Prep time- 5 mins ; Cooking time – 20 mins


  • 1 cup Peppercorns
  • 1 cup Cumin
  • 2 tbsp Coriander seeds
  • 2 tbsp Yellow lentils
  • 6 Dry Red Chilli Pepper
  • 2 to 3 drops Oil for roasting


  1. In a pan, slow roast all the ingredients with 2 drops of oil.
  2. Cool it down completely and dry grind it into fine powder.
  3. Use it to make tasty rasam.

Hope you like this recipe. I will share another interesting recipe in my next post. Do check my channel “Sindhuja Prem” for more interesting recipe all over the world.

Manglorean Style Chicken Ghee roast | chicken ghee roast | chicken recipes | hotel style at home

Spicy sweet and tangy chicken roast tastes just right with anything!

Chicken can be cooked in any ways. It can be a stew or a kurma or a baked style. But chicken roast is always the best. I always make a typical chicken roast which is my best chicken recipe ever. Even I get bored with same type of chicken roast though my family loves it. So I strictly decided to try a different type of roast and particularly chicken ghee roast catches my eye.

Unlike other chicken roasts, this Chicken ghee roast is very peculiar as chicken is cooked without any onion, tomato. But it is cooked just with the ground roasted masala along with tamarind. Without further ado, let’s get started with the recipe.

For simple and easy recipe instructions check the video below:


  • Marinade:
    • 1 kg Chicken, with bones ( tastes better)
    • 1 Lime/ Lemon Juice
    • 1 Tbsp Curd ( Plain yogurt or Sour cream can be used)
    • 1 tsp salt, only for marination
    • 1 tsp chilli powder
    • 1/4 tsp Turmeric powder
    • 1 tsp Ginger garlic paste
  • Masala Paste:
    • 10 number Byadagi chilies, ( Kashmiri chilli powder can be used as substitute )
    • 2 Tbsp Coriander seeds
    • 1 tsp Cumin seeds
    • 1 tsp Fennel seeds
    • 1 tsp Peppercorns
    • Few fenugreek seeds, as it will taste bitter if added more
    • 8 cloves garlic, if small – 4 is enough for big size garlic
    • 1/2 lemon size, Soaked tamarind in water ( along with water)
    • 1/4 cup Water to grind it into fine paste
  • To make chicken ghee roast:
    • 4 to 5 Tbsp Ghee
    • Marinated chicken
    • Ground masala paste
    • 1/2 cup or more Water
    • 2 Tsp Jaggery or brown sugar.
    • Salt to taste
    • Curry leaves


  1. Mix and marinate all the marination ingredients. Rest for 20 mins to 1 hr. If rested longer, tastes better. I would prefer marinating over night if you are planning it for lunch.
  2. In a dry skillet, add the ingredients for ” Masala Paste” – Byadagi chillies, coriander seeds, cumin seeds, fennel seeds, peppercorns, fenugreek seeds and garlic cloves. Dry roast it over medium/ low heat for uniform roasting.
  3. Cool it completely. Add in soaked tamarind along with these mixture and grind it into paste. In the middle add some water for smooth grinding.
  4. For ghee roast,
    1. Add ghee in a deep pot and melt it gently.
    2. Add the marinated chicken to the ghee and saute for 5 mins over high heat.
    3. Add the finely made masala paste and mix well.
    4. Wash the mixie jar and add the water into the pot.. check salt.
    5. Add jaggery or dark brown sugar and cook it covered until the raw smell is gone. This will take 20 to 30 mins.
    6. Add curry leaves and dry roast it until oil is separated.
    7. Manglorean chicken ghee roast is ready to serve.

I hope you like this recipe. I will share another interesting recipe in my next post. Have a wonderful day!

Jamaican style Lobster tails in Jerk Sauce with Coconut rice | Cooking Lobsters | Jamaican recipes

Juicy lobster tails with caramelized jerk sauce suits perfectly with flavorsome coconut rice.

To be honest I have never cooked or tasted lobster in my life. But it has always been in my bucket list for a very long time. When a Jamaican friend of mine talked about a lobster recipe, I thought, ” This is my time to cook lobsters finally!”. It’s always safe when you try a new recipe go with the evens. So I thought of going with the ones with rice because if I didn’t like the taste of lobster I can still manage. However, I liked the taste of lobster and even ordered from “Red Lobster“.

In this recipe, I have used small size lobster tails and cut it lengthwise. Cutting lengthwise is very easy if you have a meat cutting scissors which I predominantly use to cut seafoods. I got poached lobster tail so I skipped that part. If you are using non poached, then you have to cut off the tail after poaching or without poaching whichever works for you. Everything about this recipe is pretty much straight forward. Let’s get started!

For detailed recipe instructions do check the below video. Subscription is love! ❤️


  • Coconut rice:
    • 1 tbsp vegetable oil or sunflower oil
    • 2 cups, Basmati rice washed
    • 1 1/4 cups coconut milk, unsweetened 
    • 2 1/2 cups water
    • 1 tsp kosher salt or 1 1/4 tsp powdered salt
    • Spring onions and cilantro , a handful
    • Cilantro, a handful
  • Jerk Sauce:
    • 3 tbsp vegetable oil / sunflower oil
    • 4 cloves chopped garlic
    • 1 inch ginger, peeled and chopped finely
    • 1 bunch scallions chopped finely
    • 1 1/2 tsp Scotch Bonnet pepper sauce
    • 2 tsp Ground all spice 
    • 1 bay leaf
    • 1/2 tsp ground nutmeg
    • 1/2 tsp ground cinnamon
    • Salt to taste
    • 3 tbsp soy sauce
    • 2 tbsp Fresh Thyme leaves
    • 1/2 cup brown sugar
    • 1/2 cup water or chicken stock
    • 1 lime zest
    • 2 lime juice
    • A handful cilantro 
  • Lobster tails
    • 3- 4 lobster tails, cut into halves (Lengthwise)
    • 1 stick unsalted butter (optional)


– For Coconut rice:

  • To cook coconut rice, in a deep pot add some oil over medium heat.
  • Add washed basmati rice by draining water. Saute the rice for 2- 3 mins.
  • Add 1 1/4 cups coconut milk and 2 1/2 cups water with salt and combine gently.
  • Increase the heat and let it boil for 5 mins. Cover the pot and cook it for medium heat for 5 mins.
  • Once the water in the rice has evaporated that means the rice has cooked 90 percent.
  • At this point, reduce the heat level to low and keep it covered and cook for 5 to 10 mins and turn off the heat and leave it there until you garnish.
  • Coconut rice is ready. Now garnish with some finely chopped cilantros and scallions.

– For Jerk Sauce & Lobster tails:

  • Add oil in a sauce pan over med/high heat.
  • When the oil is heated add in the finely chopped garlic and ginger, scallions. Saute until they are aromatic.
  • Now it is time to add in more powders and spice. Add in the all spice powder and ground cinnamon, bay leaf, salt and nutmeg powder along with the scotch bonnet pepper ( I have added scotch bonnet pepper sauce). It has got a kicking spice flavor into the sauce. Let it cook for few mins.
  • Also stir in the thyme leaves, dark brown sugar, soya sauce and lime zest. By this time almost all the ingredients should be in the sauce pan. Bring it to a boil and simmer for 5 to 7 mins.
  • Finish the sauce with lime juice and cilantro.
  • Pour some sauce into a dipping bowl for serving and reserve the remaining sauce for grilling the lobster tails.
  • Cut the lobster tails lengthwise. It can be easily done with the meat cutting scissors and use the knife to cut through the other side… BAM!
  • Heat the grill and pour some jerk sauce with some butter ( optional). Since we used more oil in the sauce, I would recommend no butter.
  • Place the lobster tails with flesh side down. Cook for 5 mins over medium heat and turn it and cook the other side or until the flesh comes out of the lobster tail. Don’t forget to brush the sauce on to the lobster as it tastes good because of caramelization.

Serve the lobster with rice. Hope you liked this recipe. I will share another interesting recipe in my next post. Have a wonderful day!.. For more appetizing recipes, kindly check my channel – Sindhuja Prem

No bake Mini Strawberry chocolate cheesecake | Easy made desserts | No Oven needed

Crunchy, nutty and right amount of chocolate with the fresh bite of strawberries… And if you give it to your kids I bet they will ….. GOBBLE it up!

Desserts after dinner is always welcoming part with dessert lovers. Cakes and other desserts are delicious joy to enjoy. It is fun to have kids around when it comes to cooking as they like to lick the spoon and bowl. If you ask me it the other when it comes to cook especially with the sticky and gooey stuffs.

Making one big cake is totally a big leftover for a small family. So I’d usually like to buy one small portion of a cake from store. That’s why I like to make mini cakes.. less mess and gets emptied quickly!

In this recipe, I have made the base, filling with chocolate and cream cheese. As the top layer, I have made a jelly. Please check the below video for easy and simple video instruction.



  • 4 chocolate chip cookies 🍪 ( you can also use Ahoy cookies)
  • 10 grams chopped almonds
  • 15 grams unsalted butter

Cream Cheese filling:

  • 85 grams cream cheese, loosened in room temperature
  • 7 grams granulated sugar
  • 1 ml vanilla extract
  • 15 grams Drained yogurt
  • 45 grams Heavy cream ( 50% whipped)
  • 47 grams melted dark chocolate

Jelly top:

  • 2 grams gelatin to 13 grams water
  • 13 grams sugar
  • 57 grams water
  • 3 grams lemon 🍋 squeeze
  • Red food coloring few drops
  • Strawberries 🍓cut into pieces


1. For the base,

  • Crush the cookies in a plastic bag. The finer the better. Mix the chopped almond and melted butter.
  • Line the circle mould ( cake ring) I used the 3 1/2 inches diameter and 2 inches depth cake rings. You can change the measurement depending on what size you are using. I used cling sheet to line the rings. you can also you lining paper available in online shopping apps.
  • This cheesecake has 3 three layers. The first layer from bottom is cookie layer; 2nd – chocolate cream cheese layer; 3rd – jelly layer.
  • For the 1st layer – I have put crushed choco chip cookies with butter and almond. Freeze it in freezer for 20 mins or refrigerate for 30 mins. I prefer to put in refrigerator rather than freezer as it chills instantly changing the texture in the circumference.
  • For the cream cheese filling,
    • Loosen the cream cheese at room temperature and mix it well.
    • Add sugar to the cream cheese and mix it until the sugar fully dissolves.
    • Once the sugar has dissolved, add in the vanilla extract, yogurt and heavy cream one by one. Combine well.
    • Now melt the chocolate. This can be done with just having hot water on a baking tray and chocolate chip in a ramekin bowl and keep stirring. No need to have a double boiler for this !.. yay!
    • Once the chocolate is fully melted, add it to the cream cheese mixture.
    • Combine until well mixed without lumps.
    • Now the filling is ready for the next layer assembly.
    • Take out the cake rings from refrigerator and with the help of the piping bags, fill it equally as the 2nd layer. Gently shake it to spread it uniformly. Put it back into the refrigerator and let it set for 30 mins.
  • For the jelly layer,
    • Mix 2 grams gelatin to 13 grams water. Rest it for 20 mins.
    • Meanwhile, dissolve 13 grams sugar in 57 grams of water. Squeeze lemon without seeds and take 3 grams lemon juice. Pour it in the sugar water along with few drops of red food coloring. Mix well.
    • Now melt the gelatin which is rested for 2 mins. ( It can be done easily just like we melted the chocolate.) Make sure there is no lumps. If you are not sure of that, always filter the melted gelatin. Easy to get rid of the lumps!
    • Pour the melted gelatin in the sugar water mixture. Mix well or until well combined.
    • Parallel thinly slice the strawberries and keep it aside.
    • Again take the cake rings out for our 3rd layer assembly. Arrange the strawberries over the properly set cream cheese filling and pour the jelly water equally to top it.
    • Put it back into the fridge and let it sit for 2 hrs. Do not put in freezer at it chills faster gives freezer burnt on the circumference.

The cheesecake is ready to serve chill after 2 hrs.

Mini cakes are the best for dessert!

Pan Seared Red Snapper with mango salsa | Red snapper fillet | easy and quick mango salsa

Crispy skin red snapper packs its flavor which tastes so good with tangy mango salsa with a hint of chili pepper heat.

I have tried red snapper recipes in different ways but mostly curry with mango and fries with typical South Indian seasoning. I wouldn’t complain about that as it tastes heavenly. My exploration sense wanted to try this recipe for a very long time as it looks attractive.

In this recipe I used red snapper fish fillet. You can use your favorite fishes too. Salmon goes well with this recipe, I have heard. But when you salmon make sure you reduce your cooking time as salmon gets cooked faster than red snapper.

I have infused slight Indian touch in this recipe like using ginger garlic instead of just garlic and I have used home chilli powder ( curry powder) to replace all spice powder. Also it is better to marinate fish before you pan sear it to get some flavors in. Here’s a suggestion for you guys… it’s better not to add lime when you marinate as it overcooks the fish ( tried with my 2nd batch). You can squeeze lime when you are done with searing.

Below is the recipe in detail.


  • 1 lb fresh red snapper fillet
  • Oil for shallow frying
  • Marination:
    • 1 tsp paprika
    • 1/4 tsp ground pepper
    • 1/4 tsp all spice powder or curry powder
    • 1 1/4 tsp salt
    • 1/2 tsp crushed ginger garlic
    • 1 tbsp lime juice
    • 1 tbsp water
  • Mango salsa:
    • 1 full mango peeled and chopped
    • 1/4 Red bell pepper, chopped
    • 4 finely chopped pearl onions
    • 1 Green chili pepper seeded and chopped
    • 1/4 tsp ground pepper
    • 2 tbsp lime juice
    • 1 tbsp vinegar ( white vinegar)
    • 1/4 tsp salt


  1. Cut the fish fillet into 2 to 4 inch pieces without bones.
  2. Add the marination ingredients and rest the fish for 20 to 30 mins.
  3. After 30 mins heat the oil for pan searing the fish. It will take only 2 tbsp oil for that.
  4. Put the fish skin side down first. Cook for 2 to 3 mins over medium heat.
  5. Flip the fish gently and cook the other side for 2 to 3 mins.
  6. Remove from heat.
  7. For Mango Salsa – In a bowl add all the ingredients as stated above for “mango salsa”. Give it a nice mix and your mango salsa is all set to go!
  8. Enjoy the fish with the salsa and feel the tropical vibes!

Quick Mushroom Biryani | How to make mushroom biryani | Single pot rice | No dum kaalaan biriyani | Pilaf

Mixed spice with mushroom and rice gives a fantastic flavor to its perfection with refreshing smell of mint

There is a famous quote said by a biryani lover ” BIRYANI IS NOT A FOOD; IT’S AN EMOTION “. It is so true and you can only feel it only if you are a biryani lover. Making a perfect biryani is a skill. Rice should be cooked perfectly. Perfect rice means not just non- sticky but also with the hydrated texture. I see people make common mistakes while making biryani in the following ways. Adding too much oil ( thinking that rice will be non sticky ), grinding all the ingredients ( as a matter of fact, no need to grind anything. Grinding makes the cooking time more otherwise your biryani smells raw), adding too much masala and make it look like masala rice and finally excess water or less water.

Biryani is a very easy recipe. In this recipe, I am making a mushroom biryani. Originally biryani is made with meat and users customized it to vegetarian tastebuds. Also biryani tastes better in dum but for a small family and for a small portion dum is a waste of time. But the same taste can be achieved with single pot biryani.

Depending on the place where it is originated from biryanis are of several types and every biryani has its own taste. Those can be easily replicated with the single pot biryani including Hyderabadi Dum biryani.

In this biryani recipe, I have used Basmati rice. You can also use Jeeraga samba rice. Whatever rice is used, make sure to soak it in water for 30 mins while you do prep works.

For easy video instruction watch the video below:


  • 1 Tbsp cooking oil
  • 1 Tbsp Ghee Clarified butter
  • 2 cinnamon sticks
  • 4 cloves
  • 1 bay leaf
  • 1 cardamom
  • 2 Green Chilies Slit into halves
  • cashew nuts (optional)
  • 1 big Onion sliced
  • 1 Tbsp ginger garlic paste
  • 1/2 tsp ground fennel
  • 1 tsp red chili powder
  • salt to taste
  • 1 big tomato sliced
  • 1 Tbsp Plain yogurt
  • 1 1/ 2 cup Mushroom, diced
  • 1/4 cup frozen or fresh peas
  • 1 sprig curry leaves
  • 2 1/2 cups water
  • 1 1/4 cup Basmati rice Soaked in water for 20 – 30 mins
  • A handful mint leaves


  1. Wash and soak basmati rice for 20 to 30 mins in plain water.
  2. In a stock pot of any deep pot pour oil over medium heat. Also add in ghee to it.
  3. When the ghee starts melting add in the whole spices like cinnamon, cloves, cardamom, bay leaf and gently roast it.
  4. Add in the slit green chilies and the cashew nuts if you are adding. Saute it in medium heat.
  5. When the chilies splutter, add in the onion and saute it until translucent and add in the ginger garlic paste.
  6. Saute it for 3 mins then add in the tomatoes and chili powder, ground fennel and salt to taste.
  7. Let the tomatoes leave its juice out and blend in well with the spices.
  8. Now add the plain yogurt. Sour cream also can be a good substitute to plain yogurt.
  9. Once the raw smell vanishes, add in the cut mushrooms and green peas. Mushroom and peas go well together.
  10. Saute everything for 5 mins. Now add in the curry leaves and mint leaves.
  11. Add in 2 parts water to 1 part of rice. Let the water boil well.
  12. Now add in the soaked rice straining the rice.
  13. cook it covered for 20 mins. High – 3 to 5 min; Med – 10 mins; Low – 5 to 10 mins.
  14. How biryani is ready to serve. You can tell the rice is cooked when there is no water in the bottom.
  15. Serve it with raita ( yogurt and onion with a pinch of salt) or with crispy potato chips.

Chilli Prawns 🍤 | Chilli Shrimp | Indo – Chinese Appetizer | Easy and quick Chilli prawns recipe

Sweet buttery prawns and crunchy bell peppers in a spicy sauce is an excellent appetizer or a perfect side for fried rice.

This recipe has 3 stages namely brining, marination and sauce. Usually prawns has tendency to cook faster and extra cooking time could really make it rubbery ( overcooked). In order to make that process simplified I am brining them before I cook so that it gets cooked in half time right in front of our eyes. And how to we do that?

Before I tell you how to do brining, it is also very important to devein the prawns. If you get fully cleaned ones from the local store then it is enough to just wash it. Otherwise, the vein that goes on top and bottom should be cleaned.

Once the prawns/ shrimps are well cleaned, add some salt and sugar in water and soak the prawns for 30 mins. This will help the shrimps to cook faster just in 3 mins. Another thing to be noted when making Indo Chinese or simply Chinese food is that the recipe should have crunchy vegetables. Now let’s see the list of ingredients for this recipe.


I have used 1 lb of shrimps in this recipe. Any type of shrimp is totally fine!


  • For Brining:
    • 1 pound shrimp
    • 2 cups water
    • 3 Tbsp Sugar
    • 1 tsp Sea salt, any type of salt is fine but if you are using kosher salt add a little extra.
  • For Marination:
    • 1/2 tsp Pepper powder
    • 2 Tbsp Corn Starch
    • 2 Tbsp All purpose flour
  • Shallow frying & Sauce:
    • 1 1/2 Tbsp Sunflower oil, any neutral flavor oil is fine. This is for shallow frying the shrimps.
    • 1 1/2 Tbsp Sesame oil It gives a nice flavor
    • 1/2 cup Spring onion
    • 2 Tbsp Finely chopped garlic
    • 3 Tbsp Thai Chilli paste, if not Thai chilli paste soaked and blended dry red chillies can be used too.
    • 1 1/2 Tbsp Soy sauce
    • 2 tsp Kashmiri chilli powder
    • salt to taste ( only if needed)
    • 1 full Lime Juice or Vinegar
    • 1 1/2 Tbsp Sugar
    • 1 1/2 cup Assorted diced bell peppers


  1. Brine the shrimp with 2 cups of plain water and sugar – salt for 30 mins. Drain all the water completely after 30 mins and let’s do the marination.
  2. For marination add pepper powder, corn starch and all purpose flour to the brined shrimps. No need to add water or salt. Mix it well and the moisture in the shrimps will help the flour to coat it fully. Rest for 20 mins.
  3. In non- sticking wok, add oil for shallow frying over high heat. Add in the marinated shrimps and cook the shrimps (med- high heat) until they completely curled up. This will take only 1 min 30 sec per side. Both side should take 3 mins for small sized shrimp and it is visible easily.
  4. Once the shrimp attains complete curl take it out otherwise it will be overcooked and turn rubbery. Keep it aside and make the chilli sauce.
  5. In the same pan, add sesame oil over high heat. Toss in spring onions and chopped garlic. Sauce for a min.
  6. Add in the chilli paste and soy sauce along with the Kashmiri chilli powder. Cook it for couple more mins or until the raw smell is gone.
  7. Now add the assorted bell peppers or any other vegetable of your choice. Make sure only few vegetables goes well with prawns.
  8. Cook for 2 mins on high.
  9. Add the shallow fried prawns in and toss it till the sauce coats the prawns.
  10. Chilli prawns or shrimp – is ready to serve!

For easy instruction check the video below:

Chicken Tortilla soup | Tortilla soup | Easy and quick tortilla soup | Best chicken tortilla soup

A easy and single pot soup – Such a filling soup ; perfect for lunch. Winter season and hot soups are always the best. If you are a soup lover this soup will make your day!

This recipe can be made using #Instantpot, #crockpot etc., But you can still make it in a single pot on stove top.
For better results, you can also pre – season the chicken before you add in.

Recipe is as follows:

  • 1 tsp Cooking oil
  • 1 big onion, chopped
  • 2 jalapeno or green chilli peppers, chopped
  • 1 tbsp garlic finely chopped
  • 1 tsp ground cumin
  • 1 big tomato chopped
  • 1 chicken breast cut into 4 pieces
  • 3/4 cup frozen corn
  • 1/2 cup Black beans soaked and soft boiled ( or can black beans can be used)
  • 1 tsp Chilli powder
  • salt to taste
  • 2 cups water or chicken broth
  • 1 full lime juice
  • Cilantro finely chopped
  • Tortilla chips
  • Avocado (optional)
  • Lime for garnishing


  1. Preseason the chicken breast with some salt.
  2. In a deep pot, add some oil. Add onion and green chillies or jalapeño.
  3. Once the onion is translucent add in the crushed garlic and tomato along with the spices and corn and beans.
  4. Add the salt to taste. Cook for 5 mins and add in the chicken breast.
  5. Cook it covered for 30 mins or until the chicken breast is cooked tender.
  6. Once it is cooked, take the chicken breast and shred the chicken with forks.
  7. Cook for 3 more mins. Garnish with cilantro.
  8. Serve the soup hot with the cheese of your choice and tortilla chips and a slice of lime. Avocado can be added as an option.

Check the video for simple instructions.

Madhurai Special Poondu Chutney & Thanni chutney Combo | Easy & quick chutney recipes |No cook chutney | Sindhumade

A perfect combo… whenever we go on a trip in South India we stop by a small shop in the roadside to quench our hunger. The idli and the chutney they serve tastes yummy which we don’t get to taste in our home.

On a plate, they place a plantain leaf and place 2 or 3 hot idlis. Over that, they pour a chutney which has a different aroma and little bit of red color chutney with a garlicky spicy taste.

We ask our mom to make that type of chutney and she use to match it up .. It tastes the best but I never got that roadside taste. Heard this recipe from a friend and tried it. It came out very well. Sharing this recipe for you!

An amazing poondu (garlic) Chutney with thanni (watery ) chutney is the perfect combo for idli lovers !

#Chutneyrecipes #breakfastrecipes #dinnerrecipes

Checkout for more chutney/podi recipes below:

Hotel style tasty idli sambar –

Madhurai special Poondu and than chutney ( perfect combo) – Vegan idli podi / Chutney powder –

Quick peanut chutney –

These are quick and easy chutney recipe.. Make your breakfast & dinner time more special with your family.

Tiffin Sambar | How to make tasty idli sambar for breakfast quickly? | Chutney & dips #4

For easy instructions,

Check the video below…..


Don’t miss idli/ Dosa in winter | Freezing American weather | Dosa batter doesn’t ferment? Try this

This video shows ” How to make Idli/ Dosa batter in cold weather?” Idli batter requires good sunny weather. Usually in cold weather dosa batter doesn’t ferment. So many people suggest you to turn on oven light, add sugar and yeast, etc., But it all taste far away from its natural essence. Check this video out for natural fermentation and your idli will be softer than usual and dosa will be crispier like hotel style even in bitter cold weather.

Meen Pollichathu | Meen Pollichathu Kerala style | Silver Pomfret fry in Plantain leaf | Karimeen




  • Silver pomfret fish 4
  • 2 tbsp home chilli powder
  • 1 tbsp kashmiri chilli powder
  • 1/4 ground turmeric
  • salt to taste
  • 2 tsp lemon juice
  • water 1 tsp or tomato juice and little ginger garlic paste for enhancing the taste.
  • ——FISH FRY : –
  • curry leaves – oil for shallow fry MASALA: –
  • 2 cups small onion ( pearl onions)
  • 1 tsp ginger garlic paste
  • 1 chilli crushed
  • salt to taste
  • 1 tsp Kashmiri chilli powder
  • pepper powder ( optional)
  • 1 small tomato
  • 2 plantain leaf portion for a fish ( prevents burning) –
  • totally 8 leaf portions
  • 1 tbsp oil
  • curry leaves for garnishing
  • soft thread
  • —–METHOD: –
    • marinate fishes ( clean and scored )
    • 20 mins to overnight –
    • make the masala with onion
    • shallow fry the fish with some curry leaves until Half done.
    • heat the plantain leaves over low heat to make it flexible to wrap.
    • place 1 spoonful masala – half done fish – 1 spoonful masala. – wrap the fish as shown in video.
    • shallow fry for 5 mins each side over medium and low heat.
    • ready to serve. ( you should get fish curry with shrimp masala smell when you open the pockets.)

Chutney #3 – Peanut chutney | Peanut chutney from scratch | Homemade delicious easy & quick chutney

#peanutrecipes #quickchutneys #sindhuprem This video is about ” How to make Peanut chutney from scratch” An absolute easy and tasty chutney recipe which anyone doesn’t want to share 😉

Ingredients : 1 1/2 cup raw dry peanut oil few drizzles 1/2 lemon size tamarind 10 dry red chillies 1 inch ginger salt to taste and water required to grind for tempering: Mustard seeds , black grams, curry leaves

Roasted Lamb Shank|Easy and Quick Lamb Roast |Tamilnadu style lamb roast

A tender juicy lamb which melts in your mouth!

It is a tasty recipe to go along with biryani, plain rice, sambar or rasam.. This will make your day! Don’t forget to try this recipe. Also visit , Sindhu’s Kitchen Recipes channel for more updates and show your support!

Please check the video below for easy and better understanding of the recipe:


  • Prep time – 20 mins
  • Cooking time – 40 mins


  • 500 gms lamb
  • 3 tbsp home chili powder ( mixture of chilli, coriander seeds and more)
  • 1/2 tsp ground turmeric
  • salt to taste, divided
  • 2 tbsp curd
  • 5 tbsp oil
  • 2 cinnamon sticks
  • 6 cloves
  • 2 star anise
  • 1 bay leaf
  • 4 diced onions
  • 2 big diced tomatoes
  • 2 tbsp ginger garlic paste
  • 1 tbsp ground fennel
  • 1/2 tsp ground pepper
  • Curry leaves
  • Mint leaves ( optional)


  1. Softly cook the lamb pieces after marinating with home chili powder(if home chili powder is not available store bought red chili powder and coriander powder can be used), salt, curd and turmeric powder for 30 mins.
  2. Do not drain the water.
  3. Add 5 tbsp oil and the whole garam masala into it. ( cinnamon, cloves, bay leaf, star anise)
  4. Add onions. Saute it slightly with some added salt.
  5. Let the tomatoes in. Saute until tomatoes are softened.
  6. Once the tomatoes are cooking, add ginger garlic paste. Cook until the raw smell is gone.
  7. Now add the fennel powder in. After that add the soft cooked lambs.
  8. When it’s boiling, add in pepper powder.
  9. Reduce it until the mixture is very thick and dry.
  10. Add the curry leaves and serve it hot with plain rice or sambar rice, biriyani or even chappathi.

I will share another interesting recipe soon.. Thanks.

Can you make Rajma this way? | Tasty Rajma Masala | What can go with Rajma masala? | Jeera Rice

Cooking lentils definitely needs a long time. With pressure cooker, it is very easy! I tried rajma with curd ( plain yogurt ). Awesomely good with creamy sauce. Curd added a hint of tanginess. I suggested this recipe to my friend. He improvised this recipe by adding cream cheese whole whole garam masala. A very delicious recipe with little improvisation!

Rajma Masala and Cumin rice

The first time I tasted Rajma was 10 years ago. When I had my first bite, I felt so good as it was literally melting in my mouth. This recipe goes best with chappathi, roti and cumin rice.

Rajma masala and Jeera rice ( Kidney Beans and Cumin Rice)

Below are the ingredients:

1 1/2 cup rajma (soaked overnight) – water to boil rajma – 2 tbsp oil – 1 tsp cumin – 2 onions – 1 tbsp ginger garlic paste – 2 tomatoes – 1/4 tsp turmeric powder – 1 tsp cumin powder – 1 tsp garam masala – 1 tsp coriander powder – 2 tsp kashmiri red chili powder – salt to taste – 1 green chili – 1/2 cup curd – a small handful kasoori methi – butter or ghee (optional) – cilantro for garnishing Cumin Rice / Jeera rice: – 1 cup basmati rice – 2 cups water – 1/2 tsp ghee – 1 small cinnamon – 3 cloves – 1 black cardamom – 1 bay leaf – 1 tsp cumin – 1 green chili – salt to taste – coriander leave /cilantro for garnishing.

Hope the video explains the method clearly. Let me know if you have any questions. I will share another interesting recipe. Have a good day!

Chicken 555

Soft and juicy bite sized chicken in a rich and creamy sauce for a perfectly cooked biriyani!

Chicken 555
Courtesy: Sindhu’s Kitchen Recipes

Check out the recipe for chicken 555

I tasted this recipe 6 years ago for the first time. I literally fell in love with chicken 555. I have been wanting to make that recipe ever since. It tasted so good; every time I try. So, I am sharing this recipe to you!

Chicken 555 recipe… I wonder why they name it this way(if that’s what your question is!). Is it because the recipe needed 5 ingredients for 3 stages? Anyways, the history of the recipe is not important when you have an interesting recipe on your plate. Usually this recipe can be found in Hyderabadi restaurants as starter or side dish. I have adjusted the heat level of the recipe. The main ingredients are curd, ginger and garlic.

Below is the recipe instruction in detail.


  • Prep time – 20 mins + 20 mins for marination
  • Cooking time – 20 mins


  • For marination:
    • 1 tsp ginger garlic paste
    • 1 tsp chili powder
    • 1/4 tsp turmeric powder
    • 1 tbsp all purpose flour
    • 1 tbsp corn flour
    • Salt to taste ( only for marination)
    • 1 egg
    • 1 small chicken breast ( 350 gms)
  • For sauce:
    • 5 tbsp Oil for frying ( use same oil for sauce 2 tbsp)
    • 1 tbsp finely chopped ginger
    • 1 tbsp finely chopped garlic
    • 1 tbsp finely chopped green chili pepper
    • 1 tbsp finely chopped onion
    • Salt to taste ( for sauce)
    • 1/2 tsp turmeric powder
    • 1 tbsp chili powder
    • 1 tbsp coriander powder
    • 1 tsp black pepper powder
    • 1/2 cup water
    • 1/2 tsp sugar
    • Curry leaves
    • 3/4 cup curd
    • A small handful roasted cashews


  • In a mixing bowl, add the marination ingredients first. Make sure that the you use boneless chicken. I have not tried with bone chicken. I guess that it will taste good too.
  • Let it rest for 20 mins. Then deep fry it for 3 to 5 mins. The chicken cooks pretty fast as it is of bite sized pieces.
  • Keep the fried pieces aside. In the same wok/ skillet, add finely chopped ginger, garlic, green chili pepper, onion. Sauté with some salt and spices. Spices are usually Kashmiri chili powder, coriander powder, salt, sugar, pepper powder, turmeric powder and water.
  • Once it has cooked, add the curry leaves and curd. Give it a min. and add in the roasted cashews.
  • Add in the fried chicken. Give it a toss and it’s ready to be served.

Hope you like this recipe. Try it and let me know. I will share another interesting recipe in my next post. Have a wonderful day..!

Rasam Podi

Rasam is basically a soup with peppercorns and cumin as it’s main ingredients. This South Indian soup as it’s another advantage which is normally soup is taken just like that. But this soup goes very well with rice. When you are sick, when your throat is congested this is the perfect food for you. This rasam recipe needs a ground spice so it will save time. For whatever type of rasam, a tsp of this spice powder is needed to spice up your rasam. Podi means powder.

The rasam podi from the aromatic roots of India for you!


Prep time – N/A

Cooking time – 20 mins


  • 1 cup peppercorns
  • 1 cup cumin
  • 2 tbsp Yellow Lentils ( Toor Dal)
  • 2 tbsp Coriander seeds
  • 6 Red dried chili
  • Few drizzles oil


  • In a skillet, drizzle few oil.
  • Add the ingredients one by one.
  • Slow roast until it’s uniformly done.
  • Cool it down completely.
  • Blend it dry in blender.
  • Store it in a clean dry container and it will go a long way.
  • When the rasam is cooked, add a tsp of this spice powder in.

I hope you like this recipe. I will share anotheHope you liked the recipe and I will share another interesting recipe in my next post. Your feedback and comments are welcome. And follow my blog and channel for more updates. Have a good day!

Butter Chicken Recipe

Juicy chicken in silky butter gravy just perfectly blends in your feast!

Please check the video below for easy instructions:

Butter chicken is one of the popular recipes in North India. When you have a hot and soft naan bread alongside butter chicken, your meal is complete. Almost in all occasions they serve this recipe. The main ingredients for this recipe are chicken and butter as the name says.

Normally this recipe requires little longer marination just to get the flavors in. And then I have cooked the chicken on the whole just to pack the flavors in. Once the flavors are in, I have cooked a smooth gravy just to go along with the chicken.

This finger licking recipe… for you!


  • Prep time – 3- 4 hours
  • Cooking time – 1 hour


  • For marination:
    • 2 chicken breasts
    • 1 cup plain yogurt ( curd)
    • Salt to taste
    • 2 tbsp ground chilli pepper/ chilli powder
  • For the gravy
    • 2 tbsp +2 tbsp butter
    • 1 tsp ginger garlic paste
    • 1 tsp ground cumin
    • 1 tbsp ground coriander
    • 1 tsp kasoori methi ( dry fenugreek leaves)
    • 2 tbsp brown onion or 1 big onion
    • 1 tsp sugar
    • 1 cup tomato
    • 1 tbsp condensed milk/ khoya
    • 2 tbsp whipping cream/ fresh cream
    • 1/2 tsp all purpose flour


  • In a mixing bowl, add the chicken breast as whole or as cut pieces. I have added it whole just to make it different. I usually cut it but this time I wanted to try with the whole chicken breast. It worked for me as it got all the flavors .
  • To the chicken breast add salt, plain yogurt (curd), ground chili pepper. Mix well and marinate for 3 – 4 hours by covering it.
  • After 4 hours, add butter in a cooking pot in a medium heat. Otherwise the butter will be burnt.
  • Add in the chicken breasts.
  • Cook it for 15 to 20 mins. Turn it to get cooked evenly.
  • Once it is 80% done, take the hot chicken breasts and put it a clean chopping board and cut it into your desired size pieces. I made bigger chunks.
  • There are the burnt or roasted masala in that cooking pot. Let’s use it for making the gravy. So, in the same pot add more butter.
  • Then add the all purpose flour. Gently sauté it. Let the all purpose flour gets roasted in.
  • Now it’s time to add the onions in. Once the onion turns translucent add in the tomatoes along with ginger garlic paste and sugar, ground cumin, ground coriander seeds, dry fenugreek leaves ( Kasuri methi). Mix well.
  • While it cooks add in the remaining marination masala. Cook until the raw smell vanishes.
  • Blend it into a fine paste. Do not add water.
  • Again in the same pot, add 1 tbsp butter. In this recipe, we are not going to add cooking oil for anything. Just butter..butter and only butter…
  • Add the blended paste in. Always blend when the food is in room temperature as it’s going to damage the blender jar.
  • Once the mixture is boiling add enough salt if needed. If you are using salted butter, then carefully add the salt.
  • It’s time to add in the condensed milk. It is totally optional because it will give a slight sweet taste.
  • Give it a boil before adding the chicken pieces.
  • Slowly add in the cut chicken pieces and let it be cooked fully. Then add in the whipping cream. Whipping cream is readily available in grocery stores.
  • Cook it covered for 2 more mins.
  • Now, butter chicken is ready to serve with hot chappathi or naan bread.

I hope you like this recipe. I will share anotheHope you liked the recipe and I will share another interesting recipe in my next post. Your feedback and comments are welcome. And follow my blog and channel for more updates. Have a good day!

Rava Laddu | Semolina Laddu

Sweet crumbling semolina literally melts in your mouth.

Rava laddu is a round shaped Indian dessert typically made of Semolina (Rava). It is usually made in special occasions. A very simple recipe and can be made within minutes.

Please watch video below for simple instructions:


  • Prep time – 5 mins
  • Cook time – 15 to 20 mins


  • 2 tbsp clarified butter (Ghee)
  • A small handful of cashews
  • 1 tsp ground cardamom
  • 1/2 cup semolina
  • 1/2 cup sugar (granulated sugar)
  • Milk as required


  • In a pot, add ghee in low heat.
  • Add in a small handful of cashew nuts and slow roast it. Once it is evenly roasted, slowly filter it and keep it aside.
  • In the same pot, add in the semolina and slow roast it. It will take about 2 mins if it’s roasted in low heat. If the heat is higher than the medium, there is chance of burning up so fast than getting roasted up. So attention is needed. Otherwise the laddu’s color is going to get changed. It’s supposed to be white and slight yellow with the clarified butter.
  • Grind it dry in blender. Add sugar into that once it is ready. In a mixing bowl, add the sugar – semolina mixture. Add cardamom and cashews in. Mix well.
  • While doing this, in a small sauce pan boil 1/2 cup milk. With the help of a spoon, add few drops of milk and mix the semolina mixture quickly when the milk is hot. Make it into a ball shape and keep it aside.
  • Since milk is added it can not be stored for a long time but tastes nice.

Hope you liked this recipe. I will share another interesting recipe in my next post. For more recipes, subscribe to my YouTube channel Sindhu’s Kitchen Recipes. Your comments and feedback are welcome. Have a wonderful day!

Sweet Poli | Paruppu Poli

Poli is a type of Indian sweet flatbread. It is prepared by all purpose flour or wheat flour with stuffing generally. Stuffing may vary. Mostly it is prepared during deepavali times. Such a tasteful treat which makes a quality family time. The recipe seems easier but while siting as a big family during evening snack time, it is really a tough job for a person who is cooking it. It is a fun time to sit and talk with people by helping each other while we have some sweet treats.

Please check the video for easy recipe method… You will like it even if you are not a cook!

In this recipe, I am using split chickpeas and jaggery as the stuffing. Unlike ordinary method, to make the filling and the dough requires a special care as it will help the recipe to be soft and not chewy. This can only happen if the dough is very stretchy, soft and the filling needs to neither too soft nor too hard. It should be thick and creamy as when it is completely cooled down it thickens more.

To make the dough softer, use warm water to knead. Let it rest for at least 2 hours. Use a little more water than for an ordinary flatbread. And always use pressure cooker to soft boil the chickpeas. When a chickpea is taken out and without applying much force the chickpea should be mashed so softly. Also when the filling mixture is cooked, the water should be almost reduced. It should leave some creamy and thick mixture and it is the perfect time to turn off the heat. Cool the mixture down completely and when it is taken with greasy finger by touching some oil or ghee, it should be done as a soft and thick ball. Only then it can stretch the dough without leaking the filling.


  • Prep time – 2 hours
  • Cooking time – 3 to 4 mins for each


  • For Stuffing:
    • 1 cup split chickpeas
    • 1 cup water ( for boiling chickpeas)
    • 1/2 cup sweetened coconut or freshly grated coconut
    • 1 1/2 jaggery
    • 1/4 cup water for jaggery syrup
  • For dough:
    • 2 cups all purpose flour
    • 1/8 tsp ground turmeric
    • 1/4 tsp salt
    • 1 tsp ghee ( clarified butter)
    • Water as needed to knead the dough
    • Oil for stretching and gloss
  • Ghee or oil for roasting


  • Soak the split chickpeas in water for 30 to 45 mins.
  • Meanwhile knead the dough because the dough needs to rest for at least 2 hours to make the poli very soft.
  • For the dough, in a mixing bowl add the sifted all purpose flour. Along with that add in the ground turmeric, salt and clarified butter. Mix well before adding water.
  • Knead the dough well. The consistency should be more softer than the normal chappathi dough.
  • Keep it covered and rest it for at least 2 hours.
  • While the dough is resting, pressure cook the split chickpeas with 1 cup water – softened.
  • Now it’s time to make the sweet part of the recipe. In a quarter cup of water, add in the 1 1/2 cup crushed jaggery and melt the jaggery in a medium heat. High heat can burn the jaggery so always maintain a med heat.
  • Once the jaggery is melted, add in the softly cooked chickpeas. Mash it with spatula or potato masher. Boil for 2 mins. Stir occasionally.
  • Add in the coconut. Cook for 5 to 10 mins.
  • Turn off until water is 95 percent reduced. If the stuffing is cooked way too thick, it will be difficult to make the poli with very soft dough. It is because the stuffing will be hardened when it’s cooled down completely.
  • Now take a small portion of the kneaded dough with oily hands in order to avoid sticky fingers. Keep it in an oil greased surface and spread it gently.
  • Place the stuffing in and cover it like dumpling. Gently spread the dough along with stuffing. Dough will look transparent and the filling will be visible.
  • Roast it in a medium heated griddle ( tava) with oil or ghee. Let the light brown spots appear on both sides and it’s ready.
  • Poli can be served hot or cold without any sides.

Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback ad comments are always welcome. For more recipe updates, follow my facebook page and subscribe my youtube channel for more soothing cooking videos… Have a wonderful day!

Coconut Cinnamon Rolls | Cinnamon Rolls | Tutti Frutti Coconutti Cinnamon Rolls

Soft buns with the flavor of cinnamon, coconut and tutti frutti will rock your dessert time!

Cinnamon rolls is a type of sweet roll served in Europe and North America. It consists of rolled sheet of yeast leavened dough in which a mixture of ground cinnamon and sugar along with any customized filling ingredients. Usually those ingredients are raisin. But in this recipe, I have added dry unsweetened coconut flakes and tutti frutti. Freshly grated coconut can be added. It gives a very fresh flavor.

These sweet rolls can be deep fried or baked. Lukewarm milk is very important for the dough. For that, the temperature should be 98 to 105 deg F. If the temperature is less or more than this level, then the yeast won’t work to raise the dough. Otherwise it can be made into any size and shape to attract the kids as well.


  • Prep time – 1 1/2 hours
  • Cooking time – 20 – 30 mins


  • For dough:
  1. Lukewarm milk – 3/4 cup
  2. Yeast – 2 1/4 tsp
  3. Granulated sugar – 1/4 cup
  4. Eggs – 1 whole + 1 yolk
  5. A pinch – salt
  6. All purpose flour – 3 cups
  7. Melted butter – 1/4 cup
  • For Filling:
  1. Dark brown sugar – 2/3 cup
  2. Melted butter – 1/4 cup
  3. Ground cinnamon – 2 1/2 tbsp
  4. Dry coconut flakes – 1 cup
  5. Tutti Frutti / Citrus peel – 1/4 cup
  6. Melted butter – for washing


  • In a small bowl, add lukewarm milk and yeast together. Lukewarm milk is a state when the milk is neither very hot nor very cold. So, run some to your wrist to check that it’s not too hot or too cold. Add granulated sugar in. Give it a stir.
  • For preparing the dough, add 1 whole egg and 1 yellow yolk into a mixing bowl. A pinch of salt adds balance to the dough.
  • In the bowl, add in the yeast mixture. Then add in the all purpose flour and mix it into a soft dough.
  • Add in the melted butter. Melted butter can be done by running the butter into a microwave for 15 to 20 secs. I totally prefer unsalted butter and that’s why I have added a pinch of salt before. If you are using salted butter, there is no need to add salt.
  • Cover and rest the dough for 1 to 1 and half hr.
  • Punch the dough after 1 hr. Keep it aside.
  • For the filling, mix dark brown sugar, ground cinnamon and melted butter. Add the coconut and tutti frutti. Roll the dough and cut it into 1 inch thickness rolls.
  • Line a cookie tray and place the rolls. Cover and rest for 15 to 30 mins.
  • Bake it for 30 mins, 350 deg F.
  • Serve it hot.

Hope you liked the recipe and I will share another interesting recipe in my next post. Your feedback and comments are welcome. And follow my blog and channel for more updates. Have a good day!

Pesarattu | Green Gram Crêpe | Mung Bean Dosa

Pesarattu is a thin pan cake ( Crepe) like bread similar to dosa but with different flavor.

When you get bored of same type of food, this would be a pleaser for breakfast or for dinner. The way it is different from dosa is that dosa contains urad dal(Black gram) but not in Pesarattu. This is a popular dish in Andhra Pradesh, India.

This recipe is prepared from Green gram which is soaked in water for 6 to 7 hours along with rice ( preferably idli rice). The measurement would be 1 cup green gram and 1/2 cup rice. Depending upon the proportion of rice, Pesarattu will be crispy. This batter has its mild flavor by adding onion, cumin, ginger and green chili pepper. It does not require fermentation as the green gram with skin itself acts as a fermenting agent and it aerates the batter.

If the batter aerates for long time, it turns the dosa into dark in color. When the batter is used immediately after grinding, it will stay green even after cooking. Usually it is served upma and coconut chutney.


  • Prep time – 7 hrs + 20 mins
  • Cooking time – less than 5 mins for each dosa


  • 1 cup green gram with skin (தோல் கொண்ட 1 கப் பச்சை பருப்பு)
  • 1/2 cup rice, preferably idli rice (1/2 கப் அரிசி, இட்லி அரிசி)
  • Salt to taste (ருசிக்க உப்பு)
  • 1 or 2 green chili pepper (1 அல்லது 2 பச்சை மிளகாய்)
  • 2 inches ginger (2 அங்குல இஞ்சி)
  • 1 tsp cumin (1 தேக்கரண்டி சீரகம்)
  • 1 medium size onion (1 நடுத்தர அளவு வெங்காயம்)
  • Few drizzles of oil (எண்ணெய் சில துளிகள்)


  • Wash and soak green gram in water for 7 hours along with rice in same or separate container.
  • In wet grinder or in blender, add all the ingredients except salt and oil. Grind it into batter consistency by adding some water.
  • Heat griddle and drizzle some oil. Pour some batter and spread it out into a thin pancake.
  • Drizzle few more drops of oil. Cook for 1 or 2 min.
  • Flip it and let it cook for another min or 2.
  • Serve it hot with and type tangy and spicy chutney. See Karachutney, tomato chutney.

Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Follow my blog and youtube channel for more updates.

Have a wonderful day!

Flaky Parotta & Chicken Salna

Flaky Parotta turns soft with the spicy chicken salna and thready egg will rock your dinner time!

When you walk in the streets of South India, you can see people in the shops are busy making small bread like rotis. When the recipe is completed and serves in a plate, you can see how flaky it turns and it is called as Parotta. Usually this parotta is served with a very flavorful thin curry called Salna.

This layered flatbread is quite popular in Southern part of India, Sri Lanka and Malaysia, etc., People find it good in taste when they eat this type of Parottas outside. When we generally attempt it at home…. OOPS ! The layers won’t appear! I have heard from many that this recipe can’t be made at home. We not only go get parotta every time from roadside shops but also we get more complications in health. Considering many health factors in eating this kind of street food outside home, I attempted many times in many ways at home. Finally I got my desired output. Just wanted to share with you.

Please watch the video for simple recipe instruction:


  • Prep time- 30 mins
  • Cooking time – 30 + 30 mins (For parotta and salna)

For Parotta:-

  • 3 cups all purpose flour
  • Salt to taste
  • 1/2 cup semolina
  • 4 tbsp granulated sugar
  • Lukewarm needed to medium knead the flour
  • 2 tsp Clarified butter
  • 60 gms unsalted butter


For roasting:

  • Few drizzles oil
  • 3 inches cinnamon sticks
  • 4 cloves
  • 2 cardamoms
  • 1 tsp peppercorns
  • 2 tsp fennel
  • 1 tbsp roasted chickpeas
  • 1 tsp cumin
  • 1/4 cup chopped coconut or 1/2 cup grated coconut
  • 4 mint leaves and equal cilantro

For Salna Gravy:

  • 2 tbsp oil
  • 2 inches cinnamon sticks
  • 2 bay leaves
  • 1 tsp fennel
  • 1 onion
  • 3 green chili peppers
  • Salt to taste
  • 1 1/2 tbsp ginger garlic paste
  • 2 tomatoes
  • 1/4 tsp ground turmeric
  • 400 gms Chicken thighs, with bones
  • 2 1/2 tsp chili + coriander powder
  • Few mint or cilantro
  • Water as needed
  • 1 sprig curry leaves
  • 1 egg


  • For the dough, in a mixing bowl add the flour, salt, sugar and semolina (rava). Add some water and make it into a soft dough.
  • Keep it covered for around 30 to 40 mins while we make salna.
  • As we begin salna with roasting the ingredients with few drizzles of oil.
  • Grind it as a paste by adding a little water.
  • For the salna, heat oil in a hot pot. Then add bay leaf and cinnamon.
  • Let’s add fennel into it. Adding fennel at the beginning gives an awesome flavor when it gets fried in oil.
  • Then go in onion and green chili peppers. When they turn translucent, add in the salt to taste. During this time, add the ginger garlic paste.
  • Once the ginger garlic paste gets rid of the raw smell, add in the tomatoes. Generally tomatoes have different taste when used differently. When they are whole and roasted they give a juicy texture and taste. But when it is cooked partially they give another taste and when they are eaten raw, it’s another story. In this recipe, I have cooked it well so it blends in the masala.
  • Then add in the blended masala so the masala gets cooked really well. Add in a pinch of turmeric powder for flavor and color.
  • Add 400 grams of chicken thighs with bone. Bone chicken tastes better than the boneless. I mean both are good. But there are recipes for both. When making a gravy, curry or stew bone chicken and meats are generally preferred. So add in at this stage, so it gets absorbed all the flavor while it is cooked as I have not marinated them.
  • It’s time for chilli (Preferably homemade red chili powder) and coriander powder. It is very well known for a South Indian that they have prepare homemade masala powders during summer so that they can use it for all year especially during winter. It gives awesome taste and enhance the aroma. Due to busy routine, people started buying the masala in stores nowadays. However, each and every brand taste a little different. But my best brand is MOM’s … Yes, my mom made.
  • When it’s almost time for the oil to separate, add in the mint leaves, curry leaves and give it a stir. Add water so the gravy can be formed and we can adjust the thickness.
  • Cook it covered when it boils over low heat. There is difference in taste between covered cook and opened cook. You get a little rawness in open cook. But in covered cook, the food cooks perfectly and you can able to see the oil on its surface.
  • Once the salna is ready, break in one egg to create a beautiful thready texture.
  • Now let’s go back to the Parotta. Knead the dough and make it into big size balls.
  • Roll it into thin chappathi, apply melee ghee and butter. Cut it into thin strips and hold them all and roll it in hands.
  • Use the bottom portion of the plate for how big parotta needs to be. Spread it with hands.
  • In a hot griddle, put the raw parotta, flip it every 30 seconds. Add little more oil for crispy sides. Once it roasted completely, keep it in plate and beat it with hands like a serve in restaurants before you pour the hot salna.
  • Enjoy the dinner. Don’t forget to eat your dinner a little early as it could be little heavy.

Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Follow my youtube channel and blog for more updates!

Have a wonderful day!

Vegetable Manchurian Dry

Crispy vegetable balls with the well packed flavors tastes too good in hot balanced sauce!

Manchurian recipes are almost everyone’s favorites.. This would be the one definite item in the menu in an Indo – Chinese platter. Indo- Chinese cuisine is a fusion of Indian and Chinese flavors which plays a harmony when put a mouthful. There are vegetable, chicken, meat Manchurians too. Manchurian has two types of textures namely dry and saucy. Dry ones usually taken as appetizers and sides. Saucy ones are mostly the sides.

In this recipe, I have made the regular vegetable balls which can also made into little coins. The vegetables here I have added are cabbage, carrot and onions. Beans can also be used. Make sure to chop the vegetable as much as you can so that it can blend in well when we mix with the dough. The shape can not hold if the vegetable are chunky. Another thing is the sauce. Here I have used equal amount of red chili sauce and sweet chili sauce. Schewan sauce can also be added. Also I have not added any salt in the sauce as I used soy sauce, it really balanced well with the salted vegetable balls. Soy sauce can be added in the vegetable balls too but the salt should be balanced as the salt in soy sauce could make it extra salty.

Bell peppers are added for the additional flavor which is totally optional. Mixing the vegetables with dough is really important. If the proportion is more doughy than vegetables, the balls will become chewy. So add little dough and corn starch at a time. When the balls are made, fry it in the oil which is moderately hot. This is because hot oil can make the veggie balls crispy on the outside but the inside stays raw.


  • Prep time – 30 mins
  • Cooking time – 20 mins


  • 1 1/2 Cups cabbage, finely chopped
  • 1 carrot, finely chopped
  • 1 medium sized onion, finely chopped
  • 3/4 tsp salt
  • 1 tsp Garlic + 1 tsp Ginger, both finely chopped
  • 3 tbsp All purpose flour
  • 3 tbsp corn starch
  • 1/2 tsp Ground black pepper
  • Oil for deep frying

For Sauce:

  • 2 tbsp cooking oil
  • 1 tbsp chopped garlic
  • 1 tbsp green chilli pepper
  • 1 tbsp onion, finely chopped
  • Few Mixed bell peppers (Optional)
  • 1 tbsp chili sauce ( Can also add Schezwan Sauce or sweet chili sauce to balance the heat)
  • 1 tsp Soy sauce
  • 1 tbsp Ketchup
  • 1/2 tsp Ground Black pepper (White pepper can be used too)
  • A handful spring onion
  • 1/2 cup water
  • 2 tbsp water + 1 tsp Corn starch
  • Spring onions for garnishing


  • Into a mixing bowl, add the finely chopped cabbage, carrot, onion along with salt, ground peppercorn and some ginger garlic.
  • To that mixture, add all purpose flour and corn starch. If you need to make more increase the amount of vegetables but try adding the same amount of flour and corn starch. Mix and make it into small balls. See if the proportion is right. If not, add a little more flour and corn starch in equal amount so it won’t be too doughy.
  • Shape it into small balls while heating the oil for deep frying. Let the oil not be too hot or the balls gets crispy soon on the outer side but stays raw inside.
  • After frying the balls keep it in a bowl until we make sauce to coat.
  • For sauce, add 2 tbsp oil in a wok. If you don’t have wok, use a pot or skillet. Once the oil is heated, add in the chopped garlic and green chili peppers.
  • Sauté well. Add in the finely chopped onions, mixed bell peppers and sauté for 2 mins.
  • Now it’s time to add in the sauces like chili sauce, soy sauce and ketchup. Then add some ground peppercorns.
  • Mix it well and let it cook for 2 more mins. Continuously sauté it so it will be cooked evenly and let the raw smell vanishes and the oil separate out.
  • Add a handful of spring onions in and continue sautéing a little more.
  • Add 1/2 cup water. Give it a nice stir and let it thickens a little bit while we prepare the corn starch water by adding 1 tsp corn starch in 2 tbsp water and mix it without lumps.
  • Into the wok goes the corn starch water, as the sauce needs a thick texture for the appetizer.
  • Add in the vegetable balls and gently coat the sauce. Cook it for 2 more mins.
  • Garnish with some spring onions and serve it hot.
  • Tastes so good as just appetizer and also as the sides with fried rice and noodles.

Hope you liked this recipe. I will post another interesting recipe soon. Your feedback and comments are welcome. Follow my page for updates! Have a wonderful day…

Paneer Masala (Dhaba Style)

A rich creamy finger licking gravy with soft paneer (Cottage Cheese) fulfill your dinner time!

This is an authentic Punjabi recipe in which paneer ( Cottage cheese ) is cut into cubes and preferably roasted and cooked in a thick rich gravy with butter or clarified butter (Ghee). It is very popular among dhabas. Dhaba is a roadside restaurant which is built to feed the truck drivers who are in a very long trip. It can commonly be found near gas stations where the truck drivers can stop for a while and take rest and have food. Unlike an ordinary restaurant, a dhaba has home environment like bed for resting along with dinning area. The taste of the food is really very special as the spice they use, the vegetables they cut and flavor they put are very different from any restaurants.

For a full simple recipe instructions, please see the below video:

In this recipe, I have coated the raw paneer with spices and roasted it slightly in high heat to make it extra flavorful. In general, the paneer cubes are put without coating and roasting. Raw paneer can also be added directly into the gravy and cooked until soft. That will give a good taste too. I have also crushed ginger garlic instead of making that as a paste. This gives a mild masala taste with a proportionate flavor. Julienne ginger can also be used. Yogurt and dry fenugreek leaves are very important ingredients as these can act as a refreshment factor to the body to avoid stomach aches, etc.,


  • Prep time – 30 mins
  • Cooking time – 45 mins


  • 300 gms Paneer
  • 1 tbsp Gram Flour
  • 1/2 tsp Ground Red Chili Pepper
  • 1/4 tsp Ground turmeric
  • Salt to taste
  • 2-3 tbsp Clarified Butter
  • 3 tbsp Oil
  • 1/2 tsp Cumin seeds
  • 2 Dry red chili peppers
  • 3 Cloves
  • 1/4 tsp Asafetida
  • 3 inches Cinnamon
  • 1 Bayleaf
  • 2 Cardamom
  • 3 Onions, finely chopped
  • 2 tbsp Ginger Garlic, crushed
  • 1 tsp Kashmiri Chili Powder
  • 1 tsp Ground Coriander
  • 1/2 tsp Ground Cumin
  • 3/4 tsp Garam Masala
  • 4 Tomatoes, finely chopped
  • 1 1/2 – 2 cups Water
  • 2 tbsp Plain Yogurt
  • 2 Green Chili Peppers
  • 1 tbsp Dry Fenugreek leaves/ Kasuri Methi
  • Cilantro Optional


  • In a pan, slow roast the gram flour. Gram flour is made of dry chickpeas. This is to add thickness and extra flavor to the dish. While cooking the gram flour, it is very important to maintain a slow heat throughout the process or it might be burnt and spread the burnt smell in the whole gravy.
  • Cut the paneer into cubes of desired size. Coat it with red chilli powder, turmeric and salt.
  • Add a tsp of ghee in a skillet and gently roast the paneer pieces over high heat. Turn off the heat and let it stand in the skillet for a while until it is used.
  • In a large skillet, add the remaining ghee and oil. Add in the cumin seeds, cloves, cinnamon, asafetida, red chili, bay leaf and cardamom pods. Asafetida is added for digestion. As we are using so many spices, it is also very necessary that we need to add balanced ingredients like asafetida, cumin, etc.,
  • Add in the finely chopped onions. Sauté well. Add salt to taste. Finely chopped onions form a paste when turned translucent. Or grated onion can be used as well.
  • Once the onion is golden, add in the crushed ginger garlic. Sauté well until cooked and the raw smell fades.
  • Now add in the Kashmiri chili powder, ground coriander, ground cumin, garam masala and lastly the roasted gram flour. Mix well and cook in low to medium heat and you can able to see some bubble from gram flour.
  • Add in the finely chopped tomatoes. As I don’t want any of the vegetables to be mashed well, I have finely chopped all the vegetables. Tomatoes can also be grated or chopped using a food processor. Grinding the tomatoes make it splatter.
  • Cook it covered until the ingredients form a paste like texture. Then add water and cook it for few more minutes.
  • Now it time to add the plain yogurt (curd). It would be better if the curd is little sour or fresh curd can also be used. Cook for 2 more mins.
  • Add in the green chilies. Green chilies give a very good taste when cooked in a gravy. It can also be chopped or slice. They will become soft and enhance the taste later and absorb all the masala when cooked.
  • Then crush the dry fenugreek leaves in hand and add it in the gravy. Cook it for few more minutes by adding water and the roasted paneer pieces until the oil is separated.
  • Serve it hot with maida chappathi or maida + wheat chappathi. This will taste good for ghee rice as well.

I hope you liked this recipe. I will share an another interesting recipe in my next post. Your feedback and comments are welcome. For more recipes like this follow me in WordPress and for easy recipe instruction videos, subscribe my channel in youtube.

Peanut Podi for Idli | Verkkadalai Podi

A very tasty breakfast podi has the flavor of peanuts crackle in mouth when tasted with soft idli or dosa…

It is similar to the normal idli podi ( Please take a look at the PODI RECIPE  .) but with some proportional adjustment. I have reduced the amount of black gram ( Ulundu ) and chickpeas ( kadalai paruppu) and added some slow roasted peanuts without skin.

For 1 cup of the podi, add 2 quarters of whole black gram and chickpeas with 1/2 cup of peanuts.


  • Prep time – 20 mins
  • Cooking time – 20 mins ( roasting time)


  • Split chickpeas – 1/4 cup ( 85 gms)
  • Black gram – 1/4 cup ( 85 gms)
  • Peanuts – 1/2 cup ( 170 gms), slowroasted and skin removed
  • Asafetida – 1 teaspoon
  • Dry Red chillies – 20 to 26 numbers ( depending upon the heat level)
  • Salt to taste
  • Oil few drops


  • Dry roast by adding 2 to 3 drops of oil each ingredient over low/medium flame.
  • Cool it down completely.
  • Grind all the ingredients dry in a blender.
  • Serve with or without oil along with the dosa, idli.

Hope you like the recipe. I will share another interesting and easy recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

Ring Murukku | Chegodilu Recipe | Rice Ring Fritters

A very crispy and tasty snack with the flavorful spices in the form of a ring will rock your snack time.

Ring murukku or Chegodilu is a very popular snack in Andhra Pradesh, India. Though it is popular in that state, it is also a compulsory item in the menu of almost every bakery and snack shop in Pondicherry, India. It’s ring shape and orange color make everyone to get attracted towards it.

Usually murukku or any fritter is made by mixing chickpeas and rice flour with enough water along with some flavorful spices. But this one is a bit different from other fritters.  Green gram ( Pacchai Paruppu) with its skin removed and split into half is used to create a texture. Green gram has to be soaked in water for sometime ( Say 15 to 20 mins) so that when it’s fried it gets a nice crispy texture.

In this recipe, I have used a store bought rice flour so I have dry roasted the flour before using it.

And black gram powder ( Ulundhu podi) adds a nice flavor too. This can easily be prepared in home by taking 2 handful of skin removed black gram, dry roasting it over slow and medium heat. Cool it down completely and grind it dry. Take a tbsp of it and use it in the recipe. Also water should be equally to rice flour and black gram powder. Only then the dough will form with correct consistency otherwise dough will be too dry and crack open when it’s fried.

Butter is optional when making the dough. I have not used butter in this recipe as it will make the fritter very soft and absorb more oil which makes it more unappetizing. Black or white sesame seeds can be used. Make sure to check before deep frying the oil is not too hot as the green gram gives a burnt smell when it over fried.

Watch the video for easy recipe instructions below:


  • Prep time – 15 mins ( To prepare the black gram flour ( Ulundhu podi / Urad dal flour)
  • Cooking time – 30 to 40 mins


  • 1 cup Rice flour
  • 1 tbsp Black gram powder
  • 1 cup Water
  • 1/2 tsp Cumin seeds
  • 3/4 tsp Sesame seeds
  • 1 tsp Ground Dry Red Chili Pepper ( Kashmiri Chili )
  • 3/4 tsp Salt or Salt to taste
  • 1/4 tsp Asafetida
  • 1 1/2 tbsp Green gram ( Pacchai paruppu), Soaked in water for 15 to 20 mins
  • 2 tbsp or more cooking oil
  • Plain water in a bowl ( to wash and wet hands before rolling out the fritters)
  • Oil for deep frying


  • Slow roast the black gram ( skin removed) little more than the measurement stated above for 10 mins. Grind it dry and take a tbsp for the recipe.
  • Soak the green gram (skin removed) in plain water for 15 to 20 mins.
  • Roast the rice flour in low heat for 2 mins. Transfer it to another bowl in order to cool it down. Add the black gram powder in that.
  • In a sauce pan add water, cumin seeds, sesame seeds, red chili pepper powder, salt, asafetida, oil. Let it boil for 1 to 2 mins in high heat.
  • Add the rice + black gram flour and continuously stir well without lumps.
  • Once the mixture is mixed, turn off the heat. Allow it to cool completely.
  • Wet the hands in a bowl of water and make the mixture into a dough form. Add oil if needed. 
  •  With little oil applied in hands, roll the dough into small balls with the diameter of 2 cms roll them into long strands of dough so you could make a ring out of it.
  • Over medium heat, deep fry the rings slowly as it may take 15 mins for the rings to turn crispy. This can be sighted by the disappearance of the bubbles.
  • Cool it completely and store it in an air tight container.
  • Tasty and crispy rice fritter are ready to serve.

Hope you liked the recipe. I share another interesting recipe in my next post. Your feedback and comments are welcome. For more updates from Sindhu’s Kitchen Recipes, follow me in Youtube and Instagram. Have a great day!

Thavala Adai | Lentils and Rice Pancakes | Thavala Vadai

Thavala adai is a south Indian recipe which is prepared with lentils and rice. The lentils namely yellow lentils, split chickpeas, whole black gram ( skin removed) and Idli rice are used normally in certain proportion. A tasty and healthy recipe which literally made my day many times during my childhood.


Please watch the below video for easy and simple instructions. Also don’t forget to subscribe if you like the video:-


  • Prep time – 5 to 7 hours soaking time + 20 mins
  • Cooking time – 5 mins
  • Serves – 3


Soak for 5 to 7 hrs:-

  • Rice – 1 cup, idli rice
  • Yellow lentils ( Thuvaram Paruppu) – 3/4 cup
  • Whole black gram – 1/8 cup, skin removed
  • Split chickpeas – 1/4 cup

Grinding and seasoning:-

  • Red chili peppers – 4
  • Fennel seeds – 1 and 1/2 tbsp
  • Oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Split black gram – 1 tsp
  • Curry leaves – 2 sprigs
  • Salt to taste 
  • Onion – 2, finely chopped (small)


  • After soaking the ingredients, wash it in running water ( 3 times).
  • Grind the soaked ingredients along with red chili pepper and fennel seeds ( first put the chilies and fennel seeds in then the soaked lentils and rice mixture) in a wet grinder which is generally preferred. ( Note : It can also be done in a blender but it will make the pancakes very hard and you will have to check your jaws. So please use wet grinder.)
  • The batter should be neither too coarse nor too fine. Intermediate.
  • Add salt to taste and mix well. For this measurement, I have added 1 and 1/2 tsp.
  • For seasoning, add oil in a pan. Mustard seeds and S. black gram in followed by finely chopped onion and curry leaves. Saute well.
  • Add the seasoned mixture into the batter and mix well. 
  • The consistency of the batter should be dripping not pouring.
  • Once this is done, place a griddle over high heat. Grease it with oil. Take a ladle of batter and slowly spread it round. ( I prefer round shape.)
  • Drizzle some oil for glossing. Flip it after a min or 2. Reduce the heat if needed.
  • Again drizzle some oil for glossing. Cook for a min or 2.
  • Ready to serve with coconut chutney or any type of pickle ( thovaiyal).

Hope you like the recipe. I will share another interesting recipe in my next post. Please do subcribe my youtube channel for updates. Your feedback and comments are welcome. Have a wonderful day!


Chicken Tenders | Buttermilk Chicken Tenders | Chicken Fingers

Like most of the kids, Chicken Tenders is my daughter’s favorite finger food. Her taste varies from Kid’s foods to Grown- up foods. It really doesn’t matter for her to finish her food but to taste them. Every week, she has a routine to make us seated in McDonalds after her usual schedule. These fast food places are excellent sources for bribing yet make her goals settled. Sometimes she surprises me by finishing almost all the tenders that too when she goes to Burger King.


Before making my own choices, I asked her one time, “What can I prepare for dinner?”. She immediately said “Chicken tenders!”. Then I thought why not prepare it at home instead of buying outside. At least, I can spoil her by adding the home ingredients that too with my own hands. Well, I was being sarcastic! But after cooking and perfection, I finally got my desired result. Of course, that desired result is getting double thumbs up from her. So, I’m sharing this recipe.

Please watch the video for easy and simple instructions. Don’t forget to subscribe if you like the video:


  • Prep time – Overnight marination + 10 mins
  • Cooking time – 3 to 4 mins
  • Serves – 2


– For Marination:-

  • Chicken breast – 1/2 pound, cut into thin long strips. ( This itself will yield more tenders. If you want, you can calculate the ingredients depending upon your quantity of chicken.)
  • Buttermilk – 100 ml.
  • Salt – to taste. ( Please note that here salt is divided into 3 portions. One for marination; two for batter; three for breading mixture.)
  • Paprika or only red chili powder – 1/4 tsp
  • Garlic powder – 1/4 tsp
  • Black pepper – half of 1/4 tsp ( Cayenne pepper can be used instead of black pepper for marination only.)
  • A zipper bag to mix.
  • Parchment paper

– For Batter:-

  • All purpose flour – a little more than 1/2 cup.
  • Bread crumbs – 1 tbsp, ( I have used Panko plain breadcrumbs.)
  • Salt – to taste ( divided)
  • Paprika powder – 1/4 tsp
  • Garlic powder – 1/4 tsp
  • Baking powder – a pinch
  • Black pepper – few sprinkle.
  • Buttermilk – 3 tbsp
  • Water – needed to make thick batter.

– For breading mixture:-

  • Bread crumbs – 1 cup, needed to coat all the chicken pieces
  • All purpose flour – some to sprinkle
  • Crushed black pepper – some to sprinkle
  • Salt to taste ( divided)
  • Oil for deep frying
  • Parchment paper for lining


  • Mix the marination ingredients in a zipper bag. Leave it in refrigerator for overnight.
  • In a mixing bowl, add the batter ingredients. Mix well with little water and make it into thick dough. ( Please be extra careful with water as thinner batter drinks more oil. )
  • Add chicken pieces into the batter and mix well so that the batter is uniformly distributed.
  • In another separate bowl, add the breading mixture in and mix it with fork.
  • Take the battered chicken pieces and remove the excess batter scaling it in the edge of the bowl. Coat it lightly with breadcrumbs.
  • Place the uncooked chicken in a parchment paper lined plate.
  • Heat oil but not to high heat. Cook it in low heat for 3 to 4 mins.
  • Serve it hot with dips of your choice.

Hope you like the recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Please do subscribe my Youtube channel for updates. Have a wonderful day! 

OTM Chutney

Flavorful chutney( dip) with mint and curry leaves just makes a perfect breakfast/ dinner. This can be served with dosa, idli, chappathi, roti and even bread.

Watch the below video for easy instructions and subscribe for updates:


  • Prep time – 10 mins
  • Cooking time – 20 mins
  • Serves – 3


  • Onion – 2 medium, sliced
  • Tomato – 1 large, diced
  • Dry red chili pepper – 5
  • Tamarind – 2 inch size
  • Mint leaves – 2 sprig or more, fresh ( depending upon the flavor )
  • Curry leaves – 1 sprig or more, fresh
  • Salt to taste
  • Oil – 1 tbsp
  • For Seasoning:-
    • Mustard seeds – 1/2 tsp
    • Split black gram – 1/2 tsp
    • Oil – 2 tsp
    • Curry leaves – 1 sprig ( This seasoning can also be done with vadagam and curry leaves )


  • Saute all the ingredients above said except salt for 5 to 8 mins.
  • Cool it down completely before it’s blended.
  • Grind it well in a blender by adding enough salt and without water.
  • In the same pan, season with some oil, mustard seeds, black gram and when it’s started to turn slightly brown, add in the curry leaves.
  • Now add the chutney in. Stir well and cook for 3 more minutes.
  • Serve it with dosa or idli.

Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

Prawn masala/ Eral Thokku

Prawn masala is a simple but very delicious recipe which is made by cooking raw prawns in a mild masala. Masala is generally onion, tomato, garlic. Adding mint to the recipe gives an awesome flavour which can be served with rice, tiffins like idli, dosa.

It is my all time favorite breakfast recipe. Nowadays I am having this as lunch. Recipes like omelette, gravy, biryani, fritters, fried rice, noodles, grills etc can be prepared from prawns. Very small shrimps can be dried and used as pickle, crushed with salt and used as gunpowder for idli and dosa. I am sharing a very basic mom’s recipe in this post.

Prawn Curry


  • Prep time – 15 mins ( for deveined prawns. For fresh prawns, it will 30 mins to 45 mins)
  • Cooking time – 30 mins
  • Serves – 2


  • Prawns – 1.5 pound (680 gms) fresh or frozen
  • Onion – 1 medium ( finely chopped)
  • Tomato – 1 medium (finely chopped)
  • Garlic – 1 medium ( crushed)
  • Red chilli powder – 1 and half tablespoon
  • Coriander powder – 1 and half tablespoon

Note: The above 2 ingredients can be replaced if home chilli powder is used.

  • Salt to taste
  • Ground turmeric – a pinch
  • Oil – 2 tablespoon
  • Mint leaves – few (fresh or dried)
  • Curry leaves – 1 sprig


  • Devein the prawns and clean completely.
Cleaned prawns
Adding spices to marinate
Marinated prawns
Onion, tomato needed
Crushed garlic
Sauteing onion
Crushed garlic is added
Nice and saucy masala
After adding the prawns in along with litte water
  • Add ground turmeric, red chilli powder, coriander powder and salt to the prawns. Marinate for 15 mins.
  • In a saucepan, heat oil and add the onion. Saute well.
  • Add in the crushed garlic. Saute till the onion turns translucent.
  • Now add the tomatoes. Once the onion, tomato forms a masala mixture, add the prawns in.
  • Mix well and add 160 ml water to the prawns. Cover it.
  • Cook it for 7 to 8 mins in closed pan. Open the pan and check if the prawns are cooked. If it’s not done, close it for few more minutes. If its cut through softly, cook in open pan and add the mint leaves ( fresh or dry).
  • Allow it for reduction till the oil gets separated and add the curry leaves.
  • Serve hot.

This dish can be improvised by adding some vegetables to the dish like Valor beans ( Avaraikkaai), bottle gourd, etc., Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome.

Crab masala

Crab masala is a traditional way of cooking crab with light masala along with coconut milk. A very tasty way of cooking crab can be served for lunch or dinner. Usually when this recipe is made, it is better to drink milk after the meal. The recipe is the best served with idli, dosa, rice.

Crabs can be eaten in various ways around the world. In some dishes, boiled crab can be used like crab cake. But in this recipe, raw crab is well cleaned and cooked along with the masala gives a phenomenal flavor and taste. The masala will be nicely gone all through the crab.


  • Prep time – 30 mins
  • Cooking time – 30 mins
  • Serves – 2


  • Crab – 1 and half pound
  • Salt to taste
  • Ground turmeric – a pinch
  • Onion – 1 large ( finely chopped)
  • Tomato – 1 large ( finely chopped)
  • Ginger garlic paste – 1 tablespoon
  • Fennel seeds – 1 teaspoon
  • Coconut – 1/2 cup ( grated)
  • Pepper corns – 1 teaspoon
  • Red chilli powder – 1 tablespoon
  • Coriander powder – 1 tablespoon
  • Water – 160 ml
  • Oil – 2 tablespoon
  • Curry leaves – 1 sprig


  • Cut, clean and wash crab.
  • Add enough salt, ground turmeric, chilli and coriander powder. Mix well and marinate the crab.
  • While the crab is marinated, chop the onion, tomato and grate the coconut.
  • Grind the coconut, peppercorns, fennel seeds into a smooth paste.
  • In a deep cooking pot, add onion and saute till translucent.
  • Then goes in the ginger garlic paste. Saute till the raw smell vanishes. Add the tomatoes in.
  • After the tomato is very softened, add in the crab. Mix well and cover the pot. Let it cook for 5 mins.
  • Add in the coconut paste and mix well. Bring it to a boil and cover the pot over high flame and medium heat over 10 mins till the oil gets separated. Add the curry leaves.
  • Serve hot along with idli, dosa, rice.

Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome.

Thai Red curry fried rice and Cottage cheese Stir fry

Having some left over rice? Bored of cooking same old stuffs with that rice? Well, time to make something flavorful! YES.. Red Curry Fried Rice. Whenever I want to cook fast and this is the recipe that pops out of my mind. A dish which carries awesome flavor of the coconut curry along with fresh ingredients such as red chillies, shallots or pearl onions, garlic, ginger ( replacement of a thai spice galangal ), shrimp paste, lemongrass, cumin seeds, coriander seeds, lemon peel, pepper corns. This paste is readily available in market can also be used for our busy life. I will share the homemade red curry paste soon.

Along with the rice, a stir fry dry or saucey can be served. I am going to share a vegetable red curry fried rice and cottage cheese stir fry in which both can also be replaced by any protein of your choice.

Red Curry Fried Rice:-


  • Prep time – 20 mins
  • Cooking time – 30 mins
  • Serves – 3

Ingredients :

  • Leftover rice or cooked non sticky rice – 1 cup ( can be basmati or ponni boiled)
  • Red curry paste – 1 and 1/2 tablespoon ( I have used Ching’s red curry paste)
  • Salt to taste
  • Oil – 1 tablespoon
  • Coconut milk – 2 tablespoon ( very thick milk)
  • Cottage cheese/ paneer , carrot, beans, onions – all in 1/2 cup ( chopped and diced)


  • In a saucepan, add oil, vegetables. Saute well. Once the vegetables are sauteed, add the red curry paste into the pan. Saute it for another 3 mins. Add the coconut milk. Check the salt.
  • Bring it to a reduction.
  • Add the rice and mix well over medium and high heat.
  • Once the rice is done, garnish with spring onion and serve hot with stir fry which is stated below.

Cottage Cheese Stir Fry :-


  • Prep time – 20 mins
  • Cooking time – 20 mins
  • Serves – 3


  • Cottage cheese/ Paneer – 6 ounces ( 3/4 of 8 ounce pack)
  • Onion – 1 small ( diced into big pieces)
  • Bell pepper – 1 ( diced into big pieces – any color or mixed )
  • Soy sauce – 1 teaspoon
  • Red chilli sauce – 1 teaspoon
  • Salt to taste ( can be added as very small quantity)
  • Cornstarch – 1 teaspoon
  • Water – 1 teaspoon
  • Cashewnuts – 1 tablespoon ( split and cut into halves)
  • Garlic – 5 cloves ( Chopped finely)
  • Oil – 1 tablespoon or less


  • In a saucepan, heat oil and add cashews, chopped garlic, diced onion, mixed bell peppers. Once the vegetables are halfway done, add the soy sauce, red chilli sauce.
  • After 2 mins, add the cottage cheese along with little salt.
  • Once the cottage cheese is cooked soft, add the cornstarch after mixing in 1 teaspoon water. Leave it for another 1 or 2 mins.
  • Serve hot.

It is a very tasty lunch. A must try recipe. Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome. Have a great day!

How to prepare ginger garlic paste?

Ginger garlic paste is a mixture of ginger and garlic cloves. It is commonly used in curries and many vegetable dishes in India. Ever since I started cooking, it was that one time I bought ginger garlic paste and when I sniffed the bottle, I felt really bad for buying it. That’s when I decided “Never buy Ginger Garlic paste outside!”

Why to buy a paste outside, when you can easily make it at home? It can be easily made at home using a mortar and pestle. To save time, it can be grinded, stored and used for a week. Here’s the method of how I do:


– Ginger and garlic in equal quantities

– Water little bit


  • Peel the garlic cloves. I put 2 full garlic. Equally take the ginger. Peel it and cut the ginger into pieces.

  • In a blender, add the chopped ginger and garlic cloves.
  • Blend it dry. Then add little bit water and get a thick smooth paste.

Note: Do not add too much water as it will reduce the storage time.

  • Store it in a glass or air tight container and refrigerate it.
  • Use it whenever needed.

Egg masala

Egg masala is a semi dry mild masala curry. One of my all time favorite dish. For a cold or rainy weather, it is an awesome combination with rice and chappathi. An easy recipe to make in few mins.

Garlic goes with eggs very well and gives a nice aroma.

This recipe seems spicy but it is absolutely a mild spice one. This is a recipe which I make whenever I feel out of mood to cook.


  • Prep time – 15 mins
  • Cooking time – 20 mins
  • Serves – 2


  • Chicken eggs – 3
  • Onion – 1 large ( finely sliced)
  • Tomato – 1 small ( diced)
  • Garlic –  5 cloves ( crushed with skin)
  • Ground turmeric – a pinch
  • Red chilli powder – 1 teaspoon
  • Ground coriander – 1 teaspoon
  • Curry leaves – 1 sprig
  • Salt to taste
  • Oil – 1 and half tablespoon
  • Water – 80 ml


Boiled eggs
Veggies needed
Roasting the garlic
Sauteing veggies
Boiling curry when raw smell got vanished
Eggs are added
Just about to serve
  • In a saucepan, heat oil over medium. Add the crushed garlic and let it release a nice aroma.
  • Now add the onions in. Saute well until translucent. Then tomatoes go in along with salt. Saute till they are nicely done like sauce.
  • Add water along with red chilli powder, ground turmeric and ground coriander over medium and low heat ( covered) until the raw smell vanishes.
  • Once the oil started to separate, add the hard boiled eggs in.
  • Bring it to reduction of semi dry masala curry and garnish with curry leaves.
  • Serve hot with biryani, rice or chappathi.

Trust me! This is an awesome recipe for bachelors too! Hope you liked the recipe. Before you leave why don’t you check my Vegetarian RecipesBeginner’s Kitchen ( Recipes and Tips ), Non – Vegetarian Recipes, Chutney Recipes.

Happy cooking!

Carrot Rice

Carrot rice is one of the easy and tasty lunch box recipes. Carrot is a good source of Vitamin A, C, K and B6. The colour of the rice is due to the natural colour from carrot. With no masala, it gives a simple taste with a bit of sweetness. This rice can be served with papad or any fryums.

Carrot Rice with papad


  • Prep time – 15 mins
  • Cooking time – 20 + 20 mins ( including boiling time of rice)
  • Serves -2


  • Orange Carrot – 1 cup ( grated)
  • Boiled rice – 1 cup (160 ml) Ponni Rice/ Sona Masoori
  • Onion- 1 small ( finely chopped)
  • Green chillies – 2 ( cut into halves)
  • Salt to taste

For seasoning:

  • Oil – 1 tablespoon
  • Mustard – 1/2 teaspoon
  • Split black gram – 1/2 teaspoon
  • Curry leaves – 1 sprig


  • Boil 1 cup rice with 2 and half cups of water in rice cooker.
  • Once the rice is done, immediately transfer it to another bowl and let it completely cool down.
Grated carrot
Tempering with onions and green chillies
With carrots in
Softened carrots
With rice added
Cooking the rice with carrots in closed pan
Rice is about to be done
  • Meanwhile get the ingredients ready for the recipe.
  • In a shallow pan, add oil over medium heat and the mustard seeds, split black gram.
  • While the mustard seeds splutter and black gram changes slightly brown colour, add the green chillies and onion. Saute well.
  • Now add the grated carrot and salt in. Saute well over low and medium heat; covered and open till the carrot cooks soft enough.
  • Now add the rice into it and mix well. Cook for another 3 to 5 mins in covered and open pan over medium and low heat.
  • Add curry leaves and serve hot.

Stay tuned for more recipes. Your feedback and suggestions are welcome. Follow my blog for updates. Happy cooking!

Cauliflower stuffed flatbread/ Cauliflower Paratha

Paratha is a stuffed Indian flatbread. Not only in India but also in many countries like Pakistan, Myanmar where wheat is grown abundantly and is the staple food of that region. In some places, parathas also served with tea time snack. Though it is not a common food of South India, paratha is a very common breakfast recipe in Northern part of India.

A very light stuffing is prepared and is stuffed in the normal flatbread ( Chappathi). That all the recipe. If the stuffing becomes wet or becomes overpowering with the spices, it will not taste that good. Wet stuffing will make the dough so soggy and will thicken the bread dough while rolling. So it is very important to make the stuffing as dry as it can be.

Like Cauliflower paratha, this stuffing can be done with radish, potato, spinach, cottage cheese (paneer). Also it tastes well with non- veg stuffing like minced chicken, mutton, shrimp, beef, pork, etc., With the stuffing the raw bread balls are rolled into flatbreads and shallow fried in Tava/ smooth Griddle pan. Normally it is served with a little butter or with pickle, an Indian condiment named Raita which is prepared with plain yogurt and raw vegetables, tomato sauce.

Cauliflower paratha


  • Prep time – 20 mins
  • Cooking time – 3 mins ( for 1)
  • Serves – 3


  • Wheat flour – 1 cup ( sifted)
  • Oil – 1/2 teaspoon for dough
  • Oil or Ghee ( Clarified butter) – enough to shallow fry
  • Salt to taste
  • Water – enough to make a soft non-sticky dough
  • Cauliflower – 1/2 ( florets separated )
  • Green chillies – 2 ( finely chopped)
  • Red chilli powder – a pinch
  • Garam Masala powder – a pinch
  • Fennel powder – a pinch ( optional)
  • Cilantro – 1 tablespoon ( finely chopped)


  • Make the dough by adding wheat flour, salt ( only half salt taste) , oil and enough water. Keep it aside till the stuffing is done.

  • In another bowl, slice the cauliflower in a chips slicer/ Mandoline slicer into a very thin mixture. Add the green chillies, half salt, red chilli powder, garam masala, fennel powder, cilantro and mix them dry.

  • Sometimes, cauliflower can have some water in it after slicing. Make sure to place the entire mixture in a kitchen paper towel and pat the mixture dry. And make the dough into balls.

  • Place the dough ball in hand and gently make it into bowl and put the stuffing in and seal it. Dust with the flour and roll it into a flatbread with neither thin nor thick size.

  • Heat a Tava/ smooth Griddle over medium/ high heat and place the rolled stuffed flatbread. Add little oil or clarified butter ( ghee) on top of  it and spread. Wait for 20 seconds and flip it and apply oil. Again flip it after 20 seconds until it gets golden brown on both sides.
  • Serve hot with side dish or just like that with little bit of butter.

Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback are welcome. For updates please follow my blog.  Happy cooking!

Plantain Flower Curry with lentils/ Vazha Poo Koottu

Plantain flower, otherwise called as banana blossom or banana heart is the most commonly used vegetable in South Indian cooking. Not only in India but in various parts of the world. It’s really an interesting thing about nature that this tender, starchy, slightly bitterly, waterproof, conical flower would turn into heavy bananas hanging out in the stalk.

It is one of the tasty vegetables can be cooked in many forms like curry, fritters, stir fry, etc., Now the important thing is in cleaning the flower. The below image clearly explains how:

Image Courtesy: Google image.

Plantain flower curry is a very traditional south indian recipe which is normally served with rice. Personally I like it with dosa as well. The blend of yellow lentils (Toor dal) with plantain flower adds a fantastic taste without any masala. Also this flower is an excellent source of vitamin A and C.

Plantain flower curry with rice and potato dry roast.


  • Prep time – 40 mins
  • Cooking time – 30 mins
  • Serves – 3


  • Plantain flower / Vazha Poo – 1 ( medium size – cleaned and chopped)
  • Yellow lentils / thuvaram paruppu – 1/2 cup (80 ml)
  • Onion – 1 medium ( diced)
  • Tomato – 1 small ( diced)
  • Green chillies – 2 ( slit)
  • Salt to taste
  • Ground turmeric – a pinch

Note: Put the chopped plantain flowers in the water ( rice washed water can be better) because of it’s oxidising nature can turn it dark in colour.

For Tempering:

  • Mustard seeds – 1/2 teaspoon
  • Split black gram – 1/2 teaspoon
  • Curry leaves – 1 sprig
  • Oil – 1 tablespoon


  • Boil the yellow lentils with a pinch of ground turmeric and 3 drops of cooking oil till it becomes very soft and get mixed with water. This can be done with pressure cooker or by using a deep cooking pot covered with lid over low and medium heat.
  • Place the pressure cooker or the deep cooking pot over medium heat and add the chopped flower in along with salt. Let it be cooked over low heat.
  • In another sauce pan, pour oil for tempering over low and medium heat. Add the mustard seeds, black grams along with curry leaves.
  • While the mustard splutters, add the green chillies and onion. Once the onion becomes translucent, add the tomato and saute well.
  • Then add the entire tempered mixture into the lentils and half cooked plantain flower. Cook them well and bring it to reduction over high heat.
  • Serve hot along with rice or tiffin along with some dry roasted vegetable.

Hope it is an another interesting recipe. Stay tuned. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome. Happy cooking!

Mushroom Single Pot Biryani

Biryani is generally made with the mixture of spice, rice and meat. For vegetable lovers, meat can be replaced by veggies. Usually in biryani, meat is cooked separately and added with the cooked rice and dum cooking is done. For a small family, with small quantity rice, I have made this simple method without dum cooking. Many people get confused biryani with pulao. Biryani is cooked with stronger spice whereas pulao is a very plain dish. Also in a meal, biryani is served as the primary food whereas pulao is served as the part of the meal.

In this post, I am sharing a south indian style single pot biryani which has the spices midway between the biryani and pulao. Biryani can be done in many ways like dum cooking, using pressure cooker, in a proper tight saucepan, microwave, etc., This is very simple for homestyle biryani in which biryani is made by using a saucepan and then in microwave. In this, I am not going to add the ground masala for biryani. Let me share that in future posts.


  • Prep time – 20 mins
  • Cooking time – 30 mins
  • Serves – 3


  • Basmati Rice – 1 and half cup ( 240 ml )
  • Water – 480 ml
  • Onion – 1 medium sliced and halved
  • Tomato – 2 medium sliced
  • Green chillies – 2 to 3 sliced
  • Fennel seeds – 1 tablespoon ( crushed)
  • Cashews – 1 tablespoon ( split and halved)
  • Mint leaves – 1/2 teaspoon dried ( a handful for fresh leaves)
  • Red chilli powder – 1/2 teaspoon
  • Mushroom of your choice – 1 small pack ( cut into medium pieces)
  • Whole milk plain yogurt – 1 tablespoon
  • Ginger garlic paste – 1 tablespoon
  • Salt to taste

For tempering:

  • Oil – 1 tablespoon
  • Clarified butter /Ghee – 2 tablespoon
  • Cloves – 3
  • Cinnamon – 2 inch stick one number
  • Bay leaf – 1
  • Cardamom – 1 pod
  • Curry leaves- 1 sprig


  • Wash and soak the rice in normal water after slicing up the vegetables and making Ginger garlic paste ready.

Soaking rice in water

Tempering with cashews and other whole spices
  • In a sauce pan, heat clarified butter and oil. Add cinnamon stick, cloves, bay leaves, cardamom pod along with the cashews over low /medium flame till the cashews turn brown.
  • Now add the green chillies, onions. Saute well till translucent.
Sauteing with ginger garlic paste and vegetable.
Oil separates out from the masala.
  • Add the ginger garlic paste in and saute well till the raw smell vanishes. At this stage, add in the tomatoes along with mushrooms along with salt, red chilli powder, fennel, plain yogurt. Saute it very well so that the oil gets separated. Add curry leaves and mint, cilantro. Mix well.
  • Check the salt and the spice at this time and it has to be a bit higher as it is going to get cooked with the rice.
  • Pour the water double the rice quantity. Allow it to boil. While it boils, add the soaked rice in.
  • Mix well gently and cover it. Get the rice cooked by taking almost all the water.
  • Now it’s time to transfer the mixture to a large microwave proof mixing bowl. Cook it covered for 3 mins high. Mix well and again cook it for 3 mins high. Once the rice is completely done, uncover it and cook it for 3 more mins.
  • The previous step can also be replaced by doing “Dum”. This can be done by heating a waste griddle which is no longer in use alongside while sauteing the vegetables before adding rice. Once the rice in sauce pan is 85 percent done, take the covered pan and place it on the heated griddle. Seal the pan with a foil sheet or dough ( wheat), let it sit for 15 to 18 mins over low flame.
  • Serve hot with onion raita, chips, etc.,

Hope you enjoyed this recipe. I will share another interesting and easy recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

Poori Potato Curry

Poori is a deep fried flat indian bread without adding any leavening agent. It is a common breakfast recipe in India which is usually served with potato curry without masala in South India. In northern part of India, Puri is served as prasadam in temples.

The main ingredient in poori is wheat flour or all purpose flour ( maida) or mixture of both. This recipe along with the potato curry tastes so heavenly.

Potato curry is a very simple side dish which is seasoned mashed potato along with very less spice given by green chillies.

Poori Potato curry


  • Prep time – 10 mins for puri dough; 15 mins for Potato curry
  • Cooking time – 20 mins for curry and 3 mins for 1 poori
  • Serves – 3


– For Poori:

  • All purpose flour – 1 cup and some for dusting
  • Salt to taste
  • Oil – 1/4 teaspoon
  • Oil for deep frying

For Potato curry:

  • Potatoes – 3 medium size ( boiled till very soft)
  • Onion – 1 medium ( thinly sliced)
  • Green chillies – 2 ( cut into halves)
  • Ground turmeric – a pinch
  • Salt to taste

For seasoning:

  • Mustard seeds – 1/2 teaspoon
  • Split black gram – 1/2 teaspoon
  • Curry leaves – 1 sprig
  • Oil – 1/2 tablespoon


– For Potato Curry:

  • While kneading the dough, boil the potatoes side by side.
  • In a pressure cooker, potatoes will take 4 to 5 whistles over medium and low heat to cook very soft.
Potatoes washed and cut for boiling
In pressure cooker
Before putting the weight on.
Sliced onion
Sauteing onion with seasoning
Adding water
Adding a pinch of ground turmeric
Slightly hand mashed potatoes
Adding potatoes in
Almost done curry
  • Peel the potatoes by setting the dough aside.
  • In a shallow pan, add oil, season the ingredients. Add the onions, green chillies. Saute well over low and medium heat.
  • When the onion is translucent, add 160 ml water to cover the onions. Let it be boiled with a pinch of ground turmeric and salt to taste ( half) by cooking it covered over medium heat.
  • After 2 mins, add the softly boiled by mashing with hands in. At this stage, the flatbread can be deep fried. Cook the curry covered for another 5 to 7 mins till the potatoes mix in the water and form a cream like consistency.
  • Serve hot with poori.

– For Poori:

  • In a bowl, add all purpose flour, salt to taste ( half), oil and enough water and make it a dough with slightly sticking in fingers. Keep it aside closed.

Note: The dough should not have more moisture as we need soft poori.

All purpose flour
Soft but not very sticky dough
Kneading and making the dough into medium size balls
About to deep fry
In the process of deep frying
Slowly flipped poori
Both sides are nicely done
Served hot
  • In a deep cooking pot or deep fryer, add enough oil for deep frying.
  • After 15 mins, knead the dough and make it into medium size balls. Dust the balls and roll them into a medium flat size flatbreads. The state of the flatbread should be moisture free to get oil free poori.
  • Once the oil is heated, put the flatbread in over high heat. Slowly flip the poori so that it form a sphere like shape. Take it out by filtering maximum into the pot itself. Place the poori in a colander with kitchen napkins underneath.

Here is my husband’s favorite recipe. Hope you liked it. Please follow my blog for updates. Your feedback and suggestions are always welcome. Happy cooking!

Caulifower Manchurian/ Gobi Manchurian

It is a nice warm day and took my daughter to the nearby park. As it’s already late, I asked her what would she like to have for lunch. She immediately said “Chicken!” I am running out of chicken in my freezer. But she really wanted to have some chickeny lunch. While thinking of what to make that could taste exactly like chicken, I remembered one recipe. Yes! Gobi Manchurian. I call cauliflower as Vegetarian’s Chicken.

We only eat vegetarian food in auspicious days. I always ask mom to cook cauliflower during those days to compensate the feel of eating a non – Veg food! Funny me.. Cauliflower is a low fat vegetable which has dietary fiber, vitamins B, C,etc.,

Cauliflower Manchurian is a fusion of Chinese seasonings with the Indian tastes. It is a must order restaurant dish especially as an appetizer.  It’s cooking as a two stages. First, Cauliflower florets are dipped in batter and deep fried once. Second stage is preparing a sauce and add in the second time fried florets. Interestingly, in this recipe when a floret is bitten it gives crispy, chewy, tangy, salty and crunchy along with a bit of sweet taste.

Recipe :

  • Prep time – 30 mins
  • Cooking time – 30 mins
  • Serves – 2
  • Cuisine – Indo- Chinese

Ingredients :

     For deep frying cauliflower :

  • White Cauliflower – 1 small ( cut the florets out)
  • All purpose flour – 1/2 cup (170 gms)
  • Corn starch – 1/4 cup ( 85 gms)
  • Ground pepper corn – 1/2 teaspoon
  • Soy sauce – 1 teaspoon
  • Salt
  • Oil for deep frying

     For the sauce part:

  • Oil – 1 and half teaspoon
  • Ginger – 1 teaspoon ( finely chopped)
  • Garlic – 1 teaspoon ( finely chopped)
  • Green chillies – 1 ( finely chopped)
  • Onion – 1 small ( finely chopped)
  • Bell Peppers – Green and orange mixed – 2 tablespoons ( fine brunoise cut/ finely diced)
  • Soy sauce – 1 and half teaspoon
  • Hot red chilli sauce – 1 and half teaspoon
  • Sugar – 1/2 teaspoon
  • Vinegar or Lemon juice – 1 teaspoon
  • Spring onion for garnishing

Method :

Cauliflower florets
After Blanching
  • Blanch the Cauliflower florets.

Note : Blanching is a process of adding vegetables or fruits in a boiling water for 2 – 4 mins and immediately removed from the boiling water and plunge them into ice water or cold running water. By doing this the cooking process of the vegetable stops suddenly and the vegetable or fruit can lock its freshness and flavor.

Battered florets
  • For the batter,

–  In a mixing bowl, add all the deep frying ingredients except cauliflower and oil.

Note : Watch out for the level of salt as the soy sauce has some salt in it.

                             –  Meanwhile in a deep frying pan, pour oil and keep the stove in high flame. Add water to the mixing bowl and mix the flour so that it forms a pouring consistency batter. Dip the cauliflower florets so that batter covers the florets completely.

Florets after first time frying

– Once the oil is heated ( The temperature should not exceed 365 deg Fahrenheit), deep fry the batter dipped florets for 2 mins and keep them aside.

  • For sauce,
Adding veggies in for sauce


Finely chopped Ginger Garlic

– In another deep cooking pot, pour oil and add ginger, garlic, onion, bell peppers, green chillies along with enough salt( can be less). Saute well.

                            – Once the vegetables are well sauteed, add soy sauce, hot chilli sauce, lemon juice, sugar and mix it well. Let it form a saucy texture. Meanwhile, deep fry the already deep fried florets for the second time in same temperature range for 2 -3 mins and add in this sauce. Mix them well and garnish it with spring onions. Oops! I didn’t do that!

Sauce and second time frying hand in hand
Adding in the second time fried florets
  • Serve with fried rice or as an appetizer. I bet you will ask for more! Post your tips and comments. Thank you!

Chickpeas Curry/ Kadalai Kurma / Chana Korma

This is something most of the people get excited for; one of the routine orders placed over a breakfast or dinner menus in India. Guess what ? Chana masala! Soft boiled Chickpeas with the onion, tomato masala gives a nice aromatic texture and tastes so good. Even kids love to have Chickpeas. You can expect them to finish the food in a jiffy.

When I was in Northern part of India, though we had mostly Chappati/ Roti with other vegetables in our menus, Chickpeas curry makes the occasion so very special. Whether you are a Vegetarian or Non- Vegetarian, Chickpeas are liked by all. Chickpea’s nutritive value is very well known. It contains protein, dietary fibre, Vitamin B6 etc.,

I am sharing the famous South Indian Chickpeas Kurma recipe with you below. This is one recipe where you will need a stage by stage inspection. Make sure, whatever in hot pan is well cooked before adding any raw new ingredient in.


  • Prep time – 6 to 9 hours.
  • Cooking time – 30 mins.
  • Serves – 3
  • Cuisine – Indian

Ingredients :

  • Whole Chickpeas dried – 3/4 cup (170 gms) or Canned one – 1 can ( 15 Oz )
  • Onion – 1 medium (diced)
  • Tomato – 1 medium (diced)
  • Ginger Garlic paste – 1 tablespoon
  • Red chilli powder – 1 tablespoon
  • Coriander powder – 1 and half tablespoon
  • Ground Turmeric – a pinch
  • Coconut powder – 1 tablespoon / freshly grated coconut – 1/4 cup
  • Ground pepper corns – 1/4 teaspoon
  • Fennel – 1/2 teaspoon ( crushed or grounded)
  • Salt to taste

For seasoning :

  • Cinnamon – small stick
  • Cloves – 2
  • Bay leaf – 1
  • Curry leaves – 1 sprig
  • Oil


  • Soak the whole chickpeas in hot water for 6 to 9 hours. I am using “Garbanzos Chickpeas.”

Note : Hot water makes the process a little faster.

  • After 6 to 9 hours, clean the chickpeas with water and pressure cook it without adding salt till becomes soft. How? Put the chickpeas along with water ( water level should be slightly higher than chickpeas). Close the pressure cooker with whistle on high flame. After first whistle, reduced the flame to low. Let it be whistled 5 to 6 times. Some takes more time to cook. So after 5 to 6 whistles, open the PC once the pressure is released. Check it and continue. In my experience, Garbanzos gets cooked in half time compared to the others.
  • You can skip the about step if you are using canned chickpeas.
  • In a shallow pan, heat the oil ( 3 tablespoons) – add the seasoning ingredients except curry leaves.

Note : Always add curry leaves at the end of the recipe for more fresh aroma.

  • Add the diced onions, saute well then add Ginger garlic paste.
  • Then add tomatoes along with enough salt and with the help of the ladle mash the tomatoes while sauteing. This gives a creamy thick texture. And the tomatoes will be blended in the rest of the ingredients.
  • Now add the chickpeas along with the stocking in the PC to the pan and add the red chilli powder, coriander powder and ground turmeric. Mix it well.
  • Bring it to a boil and taste the mixture and adjust it.
  • Lower the flame and close the pan with lid. Once the raw smell of the spices have vanished, add the coconut milk ( Coconut powder + 20 ml hot water – mix it well till there are no lumps) along with ground pepper corns and ground / crushed fennel seeds. Mix well and close the pan.

Note : If you are using freshly grated coconut, grind them in blender along with whole pepper and fennel.

  • After 5 mins check if the raw smell of coconut is gone. Now increase the flame, add the curry leaves. Then cook on medium flame, half opened till the you see oil separating out.
  • Serve hot along with Chappatis/ rotis, rice, idli, dosas.

Hope you enjoyed the recipe. Try it and your feedback are welcome. If you have any doubts, post in comments section. I know that I had not put much pics. Well! I am working on that.. Stay tuned for tomorrow’s recipe! Have a wonderful day!

Boiled Chayote Stir Fry/ Chow Chow Poriyal

I thought of making another simple dish yet delicious which can be served as a side dish for yesterday’s recipe, Tamarind gravy. It is one of the very less spicy side dishes and that’s how it goes well with the Tamarind gravy. When taken a spoonful taste of this stir fry, it releases the water particle along with the hardness of the chickpeas inside your mouth. I love it!

It is one of the famous traditional vegetables from mom’s kitchen. I like to taste it very often. Each and every time I go for grocery shopping, this is one must vegetable in my cart. A water packed vegetable can really make you feel relished.

Chayote or Chow Chow is a very mild flavored vegetable. Though it has many names widely across the world, there is no doubt of its nutrition content. This vegetable along with seed is rich in Vitamin C and amino acids. It can be taken as food in many forms like cold salads, stir fries, soups, in gravies, along with lentils,etc.,

Boiled Chayote Stir Fry/ Chow Chow Poriyal

Recipe :

  • Prep time – 10 mins
  • Cooking time – 20 mins
  • Serves – 2
  • Cuisine – Indian

Ingredients :

  • Chayote / Chow Chow – 1 Peeled and seed removed ( Diced )
  • Onion – 1 ( finely chopped)
  • Green chillies – 2 ( cut and slit )
  • Ground turmeric – a pinch
  • Salt to taste

For seasoning :

  • Mustard – 1/2 teaspoon
  • Split black gram – 1/2 teaspoon
  • Split chickpeas – 1/2 teaspoon
  • Curry leaves – 1 Sprig
  • Oil

Method : 

  • In a microwave proof bowl, boil the diced Chayote along with a pinch of ground turmeric and a drop of oil for 5 + 5 mins. uncovered. Drain the excess water or you can use it as a vegetable stock for any required dish.
  • Place a shallow pan on a low flame stove and add oil. In a low heat oil, add mustard seeds, and add the split chickpeas. As the mustard starts spluttering add split black gram.

Note : When you add black gram first instead of chickpeas first, the black grams will be burnt by the time you add the chickpeas as it is smaller in size.

  • Add the onions and green chillies and saute them well till they are soft. Salt can be added while sauteing.

Note : Salt acts as a catalyst and helps the saute reaction to occur faster than normal.

  • Now add the softly boiled Chayote to this and mix it well. Cook till the water is evaporated.
  • Add the curry leaves and serve hot.

Note : Freshly grated coconut can be added right before serving to get a rich sweet taste.

Hope you liked this stir fry side dish. Stay tuned for more mild flavored dishes like this.

Have a wonderful day!

Tamarind Gravy/ Kara Kuzhambhu

Tamarind is described as sweet and sour in taste, has high level of Tartaric acid , Vitamin B, Sugar, Calcium which is a strange thing for a fruit. Just imagine how tasty will it be when the right amount of tamarind pulp used in the gravy along with equal amount of spice and salt! Now, that’s what I call it as mind blowing feast to your taste buds. Tamarind gravy is a common recipe in all homes of southern part of India. It is cooked at least twice a week in lunch menus of South Indian houses.

My great grandma had her own version of Tamarind recipe. She used to add a small piece of Jaggery which is a concentrated product of sugarcane juice along with tamarind, spice and salt made her gravy so yummy. I was so lucky that I had tasted it many times when I was a kid.

This versatile recipe can be cooked with different vegetables namely Potatoes, Brinjals ( Egg plant), Okra ( Ladies finger), Country Beans ( Avarakkai ), Plantain ( Vaazhakkai), even with soaked and cooked bean.



  • Prep time – 10 mins
  • Cooking time – 20 mins
  • Serves – 2
  • Cuisine –  Indian


  • Tamarind – In the size of a lemon ( soft fruit pulp without seeds)

Note : If you are using tamarind paste, add one spoonful first and then decide  whether to add more or not.

  • Red chilli powder/ Chili pepper powder – 1 and half tablespoon
  • Coriander powder – 1 and half tablespoon
  • Ground turmeric – a pinch
  • Salt to taste
  • Onion – 1 medium ( diced)
  • Tomato – 1 small or 1/2 medium ( diced)
  • Garlic cloves – 5 to 7 peeled ( crushed if the size is bigger )
  • Eggplant – 3 medium size ( Cut it into 2 pieces and slit the pieces )

For seasoning :

  • Dried seasoning spices / Vadagam – 1 teaspoon

Note : You can also use just mustard and split black gram for seasoning if you do not have Dried seasoning spices which is a compulsory ingredient of traditional South Indian homes. It is the mixture of Mustard, Split black gram, Cumin, Fennel, Pearl Onions, Garlic, Fenugreek seeds, Salt, Turmeric powder.


  • Mustard seeds – 1/2 teaspoon
  • Split black gram – 1/2 teaspoon
  • Curry leaves – 1 sprig
  • Oil – 3 tablespoons

Method :

  • In a hot deep cooking pot (Kadai) add oil, then add the seasoning ingredients (First Mustard seeds then black gram) except Curry leaves.
  • When the mustard seeds splatter and black gram changes to light brown, add the garlic cloves, onion and tomatoes. Saute well and add Eggplants.
  • Once all the mixture are well sauteed, add the tamarind extract and bring it to a boil.

Note : Concentrated Tamarind juice can be diluted in water and adjust the sourness accordingly.

  • Now add Red chilli powder, ground turmeric and coriander powder to this along with enough amount of salt. So, when you taste the gravy at this stage, you will get all the taste evenly. If not please adjust it and cover the cooking pot with lid after simmering the heat.
  • Let it be boiled till the raw smell of the tamarind vanishes and bring it to a thick consistency where the oil separates and add curry leaves and that’s it.

Serve with rice, idli and dosa, especially with egg dosa. I love to eat this gravy along with Papads ( Fryum ), steamed vegetable stir fries ( poriyal) which I will share with in next session. Thank you!

Split chickpeas Pakoda

Ah! It’s raining in here. Okay, What would be the first thing that pops into your mind when you see/ feel the rain? People are different so are their interests. Some like jumping in the puddles and love to make their boots soggy by dancing in the rain while others like holding hands with partner in one umbrella and go for a long walk. But there are some people who likes to just sit and watch rain. Well, I am one among them! Wouldn’t it be a wonderful warm rainy day with some crispy hot Pakodas?

I would like to share you the Pakoda recipe which I enjoyed in my childhood days. Why don’t you try these and send me some feedback?


  • Prep time – 10 mins
  • Cooking time – 20 mins
  • Cuisine – Indian
  • Yields – 15 – 20 Pakodas


  • Split chickpeas/ Kadalai Paruppu/ Chana Dal – 1/2 cup
  • Onion – 1 Medium size ( finely chopped )
  • Garlic – 3 big or 5 small  cloves
  • Green chillies – 2 ( finely chopped)
  • Fennel seeds – 1/2 teaspoon
  • Dry chillies – 2
  • Cilantro – 3 tablespoons
  • Curry leaves – 1 sprig (optional)
  • Salt – to taste
  • Oil – For deep frying



  • Soak the split dry Chickpeas in water for more than 4 hours. More the softer is the chickpeas, more the crispier is the pakoda.

  • Once the chickpeas are soft enough, drain the water completely. Then, put them in a blender and grind it to 3/4th coarseness without adding water as the water absorbed by the chickpeas itself is enough for the consistency of the pakoda flour.

  • Also crush the garlic cloves, dry chillies, fennel seeds in a masala crusher.

  • In a mixing bowl, add the thick coarsely grinded wet chickpeas flour along with the finely chopped onion, green chillies, curry leaves, cilantro and crushed masala along with salt. Mix them well without adding water as the onion loosens some moisture.

  • With the help of a spoon or hand, take small amount of the mixture and slowly place it in medium hot oil. Deep fry it in medium flame till the bubble vanishes and place in a tissue paper.
  • Serve hot along with coffee/ tea.

Pakodas can also be served with coconut chutney which I will be sharing in the following sessions. Try this recipe and enjoy the rainy day along with hot beverage.

Mint Rice

Mint leaves are very well-known for its fragrance. It’s sweet flavour and cooling nature perfectly pairs with all types of dishes. Of those, Mint rice is one of my favourites. I had plenty of mint leaves in my garden and whenever I cross the mint patch, I never forgot to pick a leaf and taste it. As a fresh start, I am sharing one of the very simple recipes made from fresh garden picked mint leaves.


  • Prep time- 10 mins
  • Cooking time- 20 mins
  • Serves- 2
  • Cuisine- Indian


  • Fresh mint leaves – 1 cup (packed tightly)
  • Basmati rice or Raw rice – 1 cup
  • Water – 2 cups
  • Onion – 1 Medium size ( finely chopped)
  • Ginger & Garlic paste – 1 tablespoon
  • Green chillies – 2 or more according to the taste (Slit)
  • Salt


  • Oil / Ghee
  • Cloves – 2
  • Cinnamon – 1 small size stick
  • Cardamom – 1
  • Bay leaves – 2


  • Wash and soak the rice in normal water for 10 to 15 mins while you cook the rest. Blend the mint leaves in a blender adding little bit water into a coarse paste.
  • In a hot pan pour some oil/ghee , add the seasoning ingredients in low flame. Then add green chillies, sliced onion and saute well.
  • When the onions are sauted well, add ginger garlic paste and saute till the raw smell is gone. Also add enough salt during this time. Then add the mint paste and mix well till the oil/ ghee seperates out.
  • Add 2 cups of water to this mixture and bring it to boil and add the soaked rice. Mix gently and cover the pan and lower the flame till the rice is done.
  • Once the water is all evaporated, transfer the contents to a microwave safe bowl and microwave it uncovered for 3 mins. By doing this, rice would never stick and will stay with right moisture.

This rice will go well with onion raita ( finely chopped onion mixed in plain yogurt) and spicy chips. One of my easy recipes when you are in a hurry. It carries mild aroma for non masala lovers along with freshness of mint.

Hope you liked my first recipe and your feedbacks really mean a lot to me. Please share your thoughts while you enjoy my recipe.