Chicken Kabsa | Traditional Saudi Kabsa | Arabic Chicken Rice Recipe

 Chicken Kabsa Rice with Eggplant

Ingredients :
Chicken 500g
Onion 1 no
Tomato 1 no
Chicken Kabsa spice 2 tbsp
Basmati rice 2 cups
Water
Salt
Bell pepper 1 no
Eggplant 1no
Butter 30 gm.

chicken kabsa spice:
Coriander, Cumin, Pepper powder each 1 tsp.
Cinnamon, Cardamom powder 2 each tsp.

Watch our full recipe video on Youtube

preparations :
1. Wash and clean the chicken
2. In a pan add butter .when the butter melted add sliced onion
saute well, now add the capsicum and tomato saute it well

3. Add the cleaned chicken with the sauteed tomato, now add the kabsa spice mix .
here I'm using readymade mix, you can make your own kabsa spice mix also .

4. Fry the chicken well in this masala then add 4 cups of water to the chicken. cook the chicken until become soft
it take around 20 min

5. Now add the Eggplants whwas cut into cubes and Rice

6. mix well and cook for another 10 min until the rice done.

Yummy Chicken Kabsa is  ready

Potato, Drumstick and Brinjal Poriyal | Mixed Vegetables Stir Fry

Potato, Drumstick and Eggplant(Brinjal) Poriyal is a healthy and easy to make South Indian recipe. This recipe goes well with Rice for lunch as a side dish.Let us see how to make Tamil-Nadu style Mixed Vegetables Stir Fry recipe.

Potato, Drumstick and Brinjal Poriyal - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins |
Total Time :25 min | Yield : 4 Servings |
Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 130 / serve

Ingredients :
Eggplant (Brinjal) 4 No.
Potato 1 No.
Drumstick 1 No.
Big Onion 1 No.
Curry leaves 1 strands.
Sambhar powder 1 Tbsp.
Chilly powder 1/2 Tsp.
Salt for taste.
Turmeric powder 1/4 Tsp.
Mustard seeds 1/4 Tsp.
Urad dhal 1/4 Tsp.
Oil 4 Tbsp.
Coconut grated 2 Tbs.

Preparations

1. Wash and cut the Potatoes and Brinjal into bite size pieces.
2. Wash and cut the Drumsticks into 3 inch pieces.
3. In a kadai add the oil, when the oil became hot add mustard seeds, urad dhal and curry leaves; allow to splutter it.
4. Then add chopped Onion; fry it well until became golden brown.
5. Now add the vegetables, turmeric powder, chilli powder, sambhar powder and salt, give a gentle mix, cook on a low flame the water in the vegetables will loose out.
6. After 2 minutes add enough water to the vegetables and cook well.
7. Add the grated coconut, mix it well and switch off the stove.

Serving Tips :
Serve with Rice and Sambar for lunch.

Milk Halwa | Doodh ka Halwa | How to make Milk Halwa using Microwave

Milk Halwa or Doodh ka Halwa is a simple and delicious Indian desert, It will take only 10 minutes to prepare it using Microwave. This is my first post for Halwa Recipes, Let us see how to make Milk Halwa using Microwave Oven.

Milk Halwa | Dood ka Halwa using Microwave - Ingredients

Preparation Time : 2 mins | Cooking Time : 8 mins |
Total Time :10 min | Yield : 5 Servings |
Recipe Category: Desert | Recipe Cuisine: Indian | Calories : 160 / serve

Ingredients :
Milk powder - 1/2 cup
Condensed Milk - 1 Tin
Butter - 40 gm
Yogurt - 3 tsp
Cardamom - 2
Ghee(Clarified butter) - 3 tsp
Sliced Pistachios - 2 tsp
Sliced Almonds - 1 tsp
Sliced Cashew nut - 2 tsp

Preparations

1. Take the Butter in a Microwave safe bowl, Melt the butter by keep it in microwave for 30 seconds.
2. With the Melted Butter add Milk powder, Condensed Milk, Cardamom and mix it Well without any lumps.
3. Place the bowl in the microwave oven for 4 minutes, for every one minute take the bowl out and give a mix to it.
4. After completing 4 minutes, take the bowl out, add Yogurt and mix well and microwave for 2 more minutes
5. After 2 minutes, add Ghee and mix it well and microwave for further 2 minutes.
6. After 2 minutes, take the bowl out and allow to cool.
7. Garnish with Sliced Almonds, Pistachios and Cashews.
8. Milk Halwa is ready to Serve.

Cooking Tips :

Don't forget to take the bowl out and give a mix to it for every one minute.
Serving Tips :
As an option you can garnish with Saffron or Raisins also.

Buttermilk Curry | More Kuzhambu | Moar Kulambu Recipe

Buttermilk Curry - More Kuzhambu or Moar Kulambu is a simple and healthy recipe and popular in Tamil Nadu, Buttermilk is called as More or Moar in Tamil. It is a traditional recipe of South India with different variations in different areas. Buttermilk blend with some Indian spices gives good aroma and taste, Let's see How to make More Kuzhambu.

Buttermilk Curry | More Kuzhambu - Ingredients

Preparation Time : 15 mins | Cooking Time : 15 mins |
Total Time :30 min | Yield : 4 Servings |
Recipe Category: Lunch | Recipe Cuisine: South Indian | Calories per serve :150

Ingredients for Curry
Buttermilk - 400 ml
Shallots(Small Onion) - 5
Curry leaves - 1 Strand
Mustard seeds(kadugu) - 1/4 tsp
Black gram(Urad dhal) - 1/4 tsp
Asafoetida(Hing) a pinch
Coriander leaves - 2 tsp
Ginger chopped - 2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp

Ingredients to Grind
Raw rice - 1 tsp
Split Yellow Lentils(Toor dhal, Tuvaram Parupu) - 1 tsp
Chickpeas(Chana dhal, Kadalai parupu) - 1 Tsp
Cumin seeds(Jeeragam) - 1 tsp
Grated coconut - 1 Tbsp
Green chilly - 2

Preparation Method:

1. Soak the Rice, Toor dhal and Chana dhal for 15 minutes.
2. In a mixer grinder add the soaked Rice, Toor dhal, Channa dhal, Cumin seeds, Grated coconut and Green chilly grind into fine paste.
3. In kadai(pan) add the Oil when the oil is hot add the Mustard seeds, Urad dhal, while spluttering add the Hing and curry leaves.
4. Then add the chopped Onion and ginger fry it well.
5. Add the Grinded paste mix it well.
6. Finally add the Buttermilk mix it well and switch off the stove.
7. Buttermilk Curry - More Kuzhambu is ready for serve.

Cooking Tips
Before adding the paste you can add Boiled Bottle-guard, white Pumpkin.
You can also add Okra(Ladies Finger) fry it in oil and add it. 
Instead of Buttermilk you can use Yogurt diluted with water.


Serving Tips
Serve with Rice for lunch with some Pappads and Pickles .


4 stars

Fried Chicken Recipe My Style

Fried Chicken is a Delicious Recipe, I love to Taste Fried Chicken and it is one of my all time favorites, I have prepared the Fried Chicken Recipe in my style with some Indian Spices and herbs, I have tried it as an experiment with the inspiration of  Fried Chicken and it comes well with unique taste. Try it and give your comments. Let us see How to Make Fried Chicken Recipe in My Style.

Fried Chicken Recipe My Style - Ingredients

Preparation Time : 50 mins | Cooking Time : 30 mins | Total Time :80 min | Yield : 4 Servings
Recipe Category: Dinner | Recipe Cuisine:United States

For Marination
Chicken -500 gm.
Red chilli powder - 3 tsp.
Garam masala powder -1 tbsp.
All purpose flour - 2 tbsp.
Corn flour - 1 tbsp
Lemon juice - 2 tsp.
Ginger Garlic paste - 2 tbsp.
Onion paste - 3 tbsp.
Salt for Taste.
Oil for Deep Frying.
Turmeric powder (optional).
Red Food color - Pinch (optional).

For Coating
Egg - 1.
Coriander leaves - 1/2 cup.
Curry  leaves - 1/4 cup.
Cumin seeds - 1/2 tsp.
Red chilly powder a pinch.
Garam masala powder a pinch.

Preparation Method:

1. Cut the Chicken into small pieces and remove the excess of fats.
2. Wash and Clean the chicken well.
3. Marinate the chicken with the above mentioned ingredients for Marinating.
4. Refrigerate the marinated chicken for 30 minutes.
5. For coating mix a cup of all purpose flour with a pinch of red Chilli powder, Garam masala, finely chopped Coriander leaves, Curry leaves and Cumin seeds.
6. In a bowl crack an egg and beat it well.
7. Take the Chicken and dip it in the beaten egg and again dip it in flour mixture, keep the chicken in separate plate
8. Let it rest for 10 to 15 minutes.
9. In a deep bottomed fry pan add enough oil for fry, when the oil become hot add the Chicken pieces.
10. Deep fry the Chicken until became golden color.

Cooking Tips
You can avoid Curry leaves if you don't like.

Serving Tips

Serve hot with French Fries, Garlic Sauce and Tomato Ketchup.


4 stars

Spicy Egg Curry Recipe | Muttai Puli Kulambu

Muttai Puli Kulambu (Kuzhambu) or Egg Curry is a popular recipe in South Indian which is a good combination for rice in lunch time, There is different variations in Preparation of this recipe, This type I learned from my Mother-in-law, The combination of Sour and spicy gives mouthwatering taste.

Spicy Egg Curry - Muttai Puli Kulambu  - Ingredients

Preparation Time : 20 mins | Cooking Time : 20 mins | Yield : 4 Servings
Recipe Category: Lunch | Recipe Cuisine: South Indian

Egg - 4 no's
Shallots (Small Onion) - 10
Onion - 1
Tomato - 2
Tamarind small lemon size
Red Chilli powder 2 - tsp
Sambar powder 1/2 - tbsp
Coriander Powder 2 - tsp
Turmeric Powder 1/4 - tsp
Curry leaves - 1 strand
Coconut Powder / Grated Coconut 1 - cup
Mustard seeds 1/4 tsp
Urad Dal splitted 1/4 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/4 tsp
Fenugreek seeds(Vendhayam) 1/4 tsp
Sesame oil 1 tbsp
Sunflower Oil 1 tbsp
Pinch of Astofodia/Perungayam
Salt - to taste
Water

Preparation Method:

1. Soak the tamarind in a cup of water.
2. Grind the grated coconut into paste.
3. In a kadai(pan) add the Sesame oil, Sunflower oil, when the oil is hot add the Mustard seeds, splitted urad Dal, Cumin seeds, Fenugreek seeds/vendhayam
4. After spluttering add the big Onion lengthwise chopped, Small Onion's, chopped Tomato, Curry leaves and Astofodia/Perungayam.
5. Add chopped coriander leaves mix well.
6. Fry till the tomato get cooked, then add the tamarind water, Red chilli powder, Sambhar Powder, Turmeric Powder, Coriander powder, Coconut paste, Salt and 3 cups of water
7. leave the curry to boil for 10 min.
8. crack the Egg one by one pour it into the curry carefully, simmer the stove for 5 min to cook the Eggs.
9. Tasty Egg Curry Recipe / Muttai Puli Kulambhu is ready, Serve hot with rice for Lunch.

Cooking Tips
Add the Eggs carefully otherwise the eggs will be spread with curry.

Serving Tips
Serve hot with White Rice for Lunch.

4 stars

Aloo Poori Masala / Potato Gravy

Aloo Poori masala also called Uralai kilangu masala in Tamil is one of the Traditional  and Famous breakfast Recipe in all over India with some small variations but here I have Prepared Aloo Masala in South Indian style. This masala is a perfect side dish for Poori ( Deep Fried Chapati ).

Ingredients :

• 3 medium sized potato's
• 1 onion
• 1 small tomato
• 2 green chillies
• 1 dry red chilli
• Few Curry leaves
• 1/4 tsp turmeric powder
• 1/4 tsp mustard seeds
• 1/4 tsp urad dhal
• 1/4 tsp Bengal gram
• Coriander leaves
• Salt to taste

Preparation :
Boil the potato and mash it well, In a kadai(Pan) add Oil, when the Oil is hot add the Mustard seeds, Urad dhal and Bengal gram fry it well Now add  green chillies, dry red chilli, curry leaves and coriander leaves Add the chopped onion and tomato, fry well until the tomato's are well cooked, Now add peeled and mashed Potato and Turmeric powder, mix it well. 
Serve with Poori or Chapati

Delicious Fruit Salad with Butterscotch Ice cream

Fruit salad is a delicious dessert and easy to make within few minutes, we can make fruit salad in various ways but Here I mixed fresh fruits with Butterscotch Ice-Cream you can use any flavor,  you can also use Dried fruits or Chocolate Chips as its topping to give it even more richer taste.



Ingredients :
1 Apple
2 Red Plums
Few Seedless Grapes
1 Banana
Tutti fruity(Optional)
Butterscotch Ice-Cream(3 scoops)

Preparation :
Wash and cut the fruits into small pieces,
In a bowl add  all the fruits and add the ice-cream
Garnish it with tutti fruity, Optionally you can add Mixed fruit Juice with Fruit salad to help bring out its fruity flavor.

Note :
Before selecting the fruits make sure that the Fruits are ripe otherwise you can add Sugar, Honey or Caramel syrup for more taste.

Please check my another post for Fruit Salad Recipe with Kulfi

Onion Bonda / Chickpea Fritters

Onion Bonda is a crispy, yummy and tempting appetizer, which is a popular evening snack in South India particularly in Tamil Nadu and Andra. Hot bonda with monsoon or winter will be a perfect choice.

Ingredients:

2 1/2 cups Chickpea flour/Besan/Kadalai mavu.
1/2 cup Rice flour.
1 Finely chopped Onion.  
1 tsp Red chilli powder.
1 pinch baking soda.  
1 pinch Asafoetida/Perungayam (Optional). 

1 strand Curry leaves.
2 Green Chilli's. 
Salt to taste.  
Oil for deep fry.  

Water as required.

Preparation :  

In a bowl add finely chopped Onion, salt, Besan flour, Rice flour, Red chilli powder, Baking soda, Salt, scratched green chilly, finely chopped curry leaves and Asafoetida  then add some water and mix nicely in thick batter consistency without making lumps.

Heat oil in a fry pan in medium heat, when it gets hot using the spoon drop a small ball like portion directly into the hot oil, fry in oil until the Bonda become golden in color.

Serve hot with tomato ketchup or any chutney. which is perfect monsoon delight.
 

Note:

For know the perfect thickness of batter consistency see the above attached Picture.

Hyderabadi chicken 65 recipe

Hyderabadi chicken 65 is a popular Hyderabadi recipe which is rich in taste, there are different stories about the name of the dish chicken 65.


Ingredients:
Item 1: Dry Fry

• Chicken fillet 250 gm
• 1 Tbsp Ginger garlic paste
• 3 Tbsp Onion paste
• 1 Tbsp Red chilli powder
• Garam masala powder
• Salt for taste
• 2 Tbsp corn flour
• 1 Tbsp all purpose flour
• 1Tbsp Lemon juice
• 1 Tsp Turmeric powder
• Oil for deep frying
• Food color a pinch (Optional)

Preparation:
Clean and wash the chicken well
Marinate the chicken with all above ingredients
Leave for 30 min in fridge
Deep fry the chicken until it became golden color

Item 2 : Sauce (Gravy)
Ingredients:

• 1/2 cup Curd(Yogurt) 
• curry leaves
• 1/2 tsp jeera
• 1/4 tsp mustard seeds 
• A pinch red chilli powder
• A pinch garam masala powder
• *Don't add salt to this mixture then chicken become too salty

Preparation:
In a kadai(Pan) add oil,when the oil became hot add the seasoning 
Now add the curd & red chilli powder,garam masala powder
To this mixture add the fried chicken mix well until the chicken absorb the curd well.

Garnish with Coriander leaves and Curry leaves and Serve hot.

Healthy Hummus Recipe

Ramadan Kareem...!
Hummus is a popular, delicious and healthy Arabic dish.  

Ingredients:

250 gm. chickpeas

2 clove of garlic, peeled
1 Tablespoons fresh lemon juice
2 Tablespoons Tahina Sauce
2 Teaspoons olive oil
Salt for Taste

Dressing:

Sumak Powder(Optional)
Parsley(Optional)
Paprika
Olives 1 or 2

Preparation:

Soak the chickpeas in water for overnight then rinse and boil it well until done.

In the food processor add the cooked chick peas along with the above Ingredients blend it well like a smooth paste. 
Transfer it to the serving bowl.

For Garnishing:

Drizzle some amount of olive oil and Sprinkle Sumak powder or Finely chopped parsley or paprika with some olives in the center.

serve with Arabic bread or Peta Bread.

Lemon Rice South Indian Style

Lemon Rice is a simple and traditional Recipe in South India. This recipe can be prepared in just a few minutes. Lemon Rice is a good for lunch.

Ingredients

3 tbsp Lemon Juice

2 cup cooked Rice

¼ tsp Mustard seeds

¼ tsp Splitted urad dal

1 Onion

2 Green chilies

2 dry Red chilies

A pinch of turmeric powder

2 tbsp oil

1 strand curry leaves

Salt as for taste

Preparation:

In a kadai/pan add the oil and heat it; add the Mustard seeds, Spitted urad dal and curry leaves.

After spluttering add finely chopped Onion, finely chopped Garlic cloves, dry red chilies, chopped green chilies; Fry till the Onion became transparent.

Add turmeric powder, salt and sauté for few seconds then add the lemon juice; and cook for few minutes in low flame until the Onion turns in pink color.

Finally add cooked rice and mix well.

Lemon Rice is ready for serve.

Note: you can add any nuts like Peanut (Ground Nut) or cashew nut while adding onion.

Crispy Cauliflower Chilly Fry

Cauliflower Chilly is a popular Indian recipe.  Children’s like this recipe because it is more crispy and tasty; particularly in rainy season it will tempt us to eat.  

Ingredients

 

1 medium size Cauliflower florets

3 tsp Red chili powder

1 tbsp Corn flour
1tbsp Rice flour 
1tbsp All purpose flour

1 ½ tsp. of Curry powder

Salt for taste

Oil for fry

Marination:
In a bowl add the red chilli powder,rice flour, corn flour curry powder,all purpose flour, salt and required water
Make a batter (like our dosa batter not too watery or not too thick) Preparation

Clean the florets well
Cut in small pieces
Dip the florets into the batter.

In a fry pan add oil and heat it.

Deep fry marinate the cauliflower florets until became fully cooked and crispy.