Tuesday, May 31, 2011


  1. Chicken(cut in to small pieces)-500 gms
  2. Chopped onions-3 to 4
  3. Chopped tomatoes-2
  4. Chilly powder- 1 tsp
  5. Corriander powder-2 tsp
  6. Turmeric powder- 1/2 tspn
  7. Ginger garlic paste-1 tbspn
  8. Meat masala-1 tspn
  9. Garam masala-1/2tspn
  10. Pepper powder-1to 2 tspn
  11. Salt to taste
  12. Curry leaves-10
  13. Oil
  14. Water

  • Heat oil in a pan
  • Fry the onions and tomatoes together,when the onion turn brown add the chicken and sprinkle some water on top.( make sure the onion is well caramelized,this should  take almost 15 to 20 minutes.)
  • let the chicken cook for few minutes.
  • When the chicken turns soft and is half cooked add ingredients 4 to 11 and fry
  • When the chicken turns really brown add another teaspoon of pepper powder and the curry leaves.

If you like it really spicy,increase the amount of pepper powder rather than the chilly powder.
You can ever try the same thing recipe with mutton,only thing is that you have to cook the mutton before adding it to the fried onion,coz mutton takes more time to cook.

Updated on 28 Dec  2012

Monday, May 30, 2011


  1. Basmati rice- 1 cup
  2. Water 2 1/4 cups
  3. Onion chopped- 1 small
  4. Green chillies - 1 nos
  5. Ginger- 1 piece
  6. Garlic -2 or 3 cloves
  7. Green peas-3/4 cup
  8. Carrots and green beans cubed- 1 1/4 cup
  9. Corriander leaves chopped -1 handful
  10. Ghee/oil-2 to 3 tbl spoon
  11. Cinnamon stick- 2 nos
  12. Cardamom- 2 no
  13. Star anise - 2 nos
  14. Cloves-6 nos
  15. Bay leaves- 2 small
  16. cumin seeds- 1 tsp
  17. Salt
  • Heat ghee/oil ,add cumin seeds and let it splutter,add all of the whole spices and roast till the aroma is released.
  • Add chopped onions and saute till transparent ,now add the crushed green chillies,ginger and garlic and cook till the raw smell leaves.
  • Add the chopped vegetables ,and green peas and fry for few minutes.
  • Now add the washed and drained rice and fry for few minutes.
  • Pour two cups of water,add salt to taste .
  • Add the corriander leaves.
  • Cover the pan and cook till the rice is done.

Serve with raitha and pickle.