Archive for category Indian Food

Kerela/Malabar style Ghee Rice or Neychoru

Neychoru is rice fried with spicies in ghee. It is a semi Biriyani made in Malabar/ Kerela. I love to eat neychoru with gravy meat curry like Goat or Chicken curry. But this can also be served with vegetarian curries. Neychoru is a Malayalam word meaning ghee rice. Ney means ghee and Choru means rice in Malayalam.


Ingredients for Cooking Neychoru or Ghee Rice:

  1. Basmati rice 2 cups
  2. Water 4 cups
  3. 1 Onions
  4. Garlic Paste 1/2 tsp
  5. Ginger paste 1 tbp
  6. Ghee 4 tbsp
  7. Cinnamon sticks 2 inches long
  8. Cardamon 4 pcs
  9. Black Pepper Powder 1/4 tsp
  10. Chillies cut into pieces 2
  11. Bay leaves/Tespatta 4 -5 leaves
  12. Sarso 1/4 tsp
  13. Jeera 1/4 tsp
  14. Salt as desired
  15. Fresh Coriander Leaves

For Garnishing Neychoru or Ghee Rice:

  1.  Raisins 1/4 cup
  2. 2 Onions
  3. Cashew nuts 1/4 cup
  4. 4 tbsp ghee/oil

Method for Cooking Neychoru or Ghee Rice:

  1. Thinly slice the onions.
  2. Rinse and cut the Coriander leaves into small pieces.
  3. Break the Cinnamon stick into smaller pieces.
  4. Grind the cardamons in a mortar.
  5. Rinse the rice, drain the water and keep it aside.
  6. Heat the ghee in a cooker and splatter in sarso, let it spout.
  7. Add sliced onions, jeera, cinnamon, cardamon, ginger paste, garlic paste, black pepper, bayleaves and chillies. Stir while frying, fry till onions are slightly brown.
  8. Add the washed rice, salt, coriander leves and stir.
  9. Add 4 cups of water stir and close the cooker lid.
  10. Let the neychoru cook till rice is tender.

Method for preparing Garnishing for Neychoru or Ghee Rice:

  1. Thinly slice the Onions.
  2. Heat ghee and fry the sliced onions till brown.
  3. Take out the onions and fry the cashews till slightly brown.
  4. Take out the cashews and fry the Raisins.
  5. Sprinkle the fried onions, Cashews and raisins over the cooked neychoru.
  6. Mix the neychoru and serve with gravy meat.


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Chicken Cutlets/Patties

One of my favorite appetizers is Chicken cutlets. This is made with minced chicken, boiled and meshed potatoes, onions, garlic, ginger, cilantro/coriander leaves, chicken masala, pepper and salt to taste. The cutlet pieces is dipped in egg and dunked in breadcrumbs and fried in oil.


Ingredients for cooking Chicken cutlets:

  1.  Boneless chicken 1 cup
  2. Boiled and Meshed potatoes 1 cup
  3. 1 medium sized Onion
  4. 1 Stalk of Coriander leaves
  5. 1 tsp Chicken Masala
  6. 2 large chillies
  7. 1/4 tsp Pepper
  8. Salt to taste
  9. 1 to 2 eggs
  10. 1 cup Bread Crumbs
  11. Oil to fry

Method for cooking Chicken Cutlets:

  1. Rinse the chicken and cut it into pieces.
  2. Boil the chicken in 1/2 up of water. Add salt while boiling and boil till all water is evaporated.
  3. Let the boiled chicken get cool while you prepare other things.
  4. Take off the onion skin and cut it into pieces.
  5. Rinse the coriander leaves and cut it into chunks.
  6. Put the boiled chicken in a blender, add the onions, coriander leaves, masala, chillies and pepper. Blend all these ingredients till the meat is minced.
  7. Take out the minced chicken from the blender and mix the meshed potatoes and more salt if salt is needed.
  8. Break off little chunks off the chicken and potato mix and make round pieces, fatten it. Make many such round and flat pieces.
  9. Break 1 egg, beat it in a bowl and keep it aside.
  10. Pour the breadcrumbs in a dish and keep it aside.
  11. Heat oil in a fry pan.
  12. Dunk these pieces of cutlets into the beaten egg, and transfer it to the bread breadcrumbs. Pat both the sides of chicken cutlets with breadcrumbs.
  13. Fry the Chicken cutlets in oil.
  14. Serve the Chicken cutlets with a dip and a cup of drink.

Chicken cutlets are also known as:

Côtelette in French, Kotleta in Russian language and cotoletta orKotelett  in various languages

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How to cook Phool gobi / cauliflower curry

Phool gobi / cauliflower curry

Phool gobi / cauliflower curry












Ingredients for cooking Cauliflower/ Phul/Phool Gobhi Curry:

  1. 1 medium sized cauliflower
  2. 1 tbsp peanut seeds
  3. 3 tbsp cooking Oil
  4. 1/2 tsp Jeera
  5. 5 seeds Methi
  6. 1/2 tsp Sarso
  7. Salt to tasta
  8. Turmeric
  9. 1 stalk Tespatta
  10. 3 green Chillies chopped into 1 cm pieces
  11. Coriander Leaves
  12. Garlic Paste 1tsp
  13. Ginger Paste 1/2 tsp
  14. 1 Onion cut into thin long slices
  15. 2 Red Tomatoes cut into pieces

Method for cooking Cauliflower/ Phul/Phool Gobhi Curry:

  1. Rinse and cut the cauliflower into 1/1/2 cm pieces.
  2. Rinse the coriander leaves and chop it into pieces.
  3. Heat oil in a frypan.
  4. splatter in  sarso, it will start to pop. Add in the Methi and jeera.
  5. Add the peanuts and stir.
  6. After 2 seconds, add the chopped onion, Garlic Paste, Ginger Paste and tespatta and stir.
  7. when the onion is light brown, add the chopped Cauliflower.
  8. Add salt, turmeric and tomatoes and stir.
  9. Add 1 glass of water and let it cook on low to medium heat.
  10. When all water is evaporated, it will be cooked.
  11. Serve the Cauliflower/ Phul/Phool Gobhi curry with roti.
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Egg Curry with Tomatoes

Ingredients for cooking Egg Curry with Tomatoes:

  1. 2 Onions
  2. 4 Tomatoes
  3. 2 Eggs
  4. Oil 100 grams
  5. Sarso 1/4 tsp
  6. Jeera 1/4 tsp
  7. Methi approximately 6 seeds
  8. Tumeric powder 1/4 tsp
  9. Coriander Powder 1/2 tsp
  10. Salt 1 tsp (or salt to taste)
  11. Garlic Paste 1/2 tsp
  12. Ginger Paste 1/4 tsp
  13. Chilly Powder 1/4 tsp
  14. Curry leaves 1 stalk

Method for cooking Egg curry with Tomatoes:

  1. Slice the onions in thin long pieces.
  2. Cut the tomatoes into pieces.
  3. Heat oil in a deep frypan.
  4. Splatter in Methi, when it start to give out bubbles, add sarso seeds.
  5. Add Jeera after sarso starts to pop.
  6. Add Onions and stir for few seconds.
  7. Add the Garlic and Ginger paste.
  8. When Onions are light brown, add the Tomatoes.
  9. Add the Turmeric, Masala, Curry leaves, Chilly Powder and Salt.
  10. When the Tomatoes are tender, break the egg and pour the egg.
  11. Stir and let it cook for 4 minutes (take care not to let it burn and stick to the bottom).
  12. Serve with roti.
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How to make Aloo Paratha

Aloo Ka Paratha is very easy to make and its very tasty at the same time. It is simply roti stuffed with spiced meshed potatoes and cooked with plenty of ghee or butter. The Alu Paratha is Indian dish and is very popular Punjabi breakfast menu.

Parathas are roties made with plenty ghee and aloo Paratha is Roti stuffed with Potatoes. Aloo/alu/aaloo is the hindi word for Potatoes.

The Aloo Prathas are usually served with Pickles and curd and a hot cup of milk tea. I prefer to dip my hot crispy parathas in milk tea and eat. It is supposed to be served hot. Hot parathas are very crispy and scrumptious.

The filling should be all meshed so that it does not stick out and tear the dough while rolling it out.


The Following step by step recipe will make 8 Aloo Parathas. First the Roti dough is prepared and the Potato is prepared separately and than the Spiced and meshed potatoes are stuffed in the roti and rolled to make Aloo Parathas.

Ingredients for roti used for making Aloo Parathas:

  1. 2 cups of flour 400 g
  2. Water for making dough (210 ml approximately)
  3. Pinch of Salt

Ingredients for spiced Potato stuffing used for making Aloo Parathas:

  1. 4 medium sized Potatoes
  2. 1/4 tsp Roasted and grounded Jeera
  3. Pinch of Chilly powder
  4. 1/4 tsp Garlic paste
  5. Coriander Leaves (cut into very small pieces)
  6. Salt to taste
  7. 1/4 Onions (optional-It is supposed to be cut really very finely)
  8. Pinch of Masala (optional)

Other Ingredients used for Making Alu Parathas:

  1. Ghee or Butter for cooking
  2. Plain Flour for dusting

Method for the dough used for making Aloo Parathas:

  1. Sieve the flour
  2. Heat water for making dough.
  3. Add a pinch of salt to flour and mix it.
  4. Add water to the dough and make a smooth dough.
  5. Break the dough into 8 equal pieces.
  6. Make each small dough round and smooth.

Method for the Stuffing used for making Alu Parathas:

  1. Boil and peel the Potatoes.
  2. Mesh the potatoes.
  3. Add Jeera Powder, Chilly Powder, Garlic Paste, Cut Coriander/Cilantro Leaves, Sliced Onions, Salt and Masala.
  4. Mix this well.
  5. Break the Potato filling into 8 equal pieces and make it round in shape.

Remaining Method for making Aloo/Alu/Parathas or Potato Stuffed Roti:

  1. Take 1 dough and roll out to to the size of 1 large potato.
  2. Put the the potato filling in the middle of the half rolled dough.
  3. Close the filling inside the dough.
  4. Pat the dough with some flour and roll out the Paratha.
  5. Heat a tawa or a flat pan smear some ghee or butter on the pan.
  6. Transfer the rolled Paratha to the pan/tawa.
  7. Cook both sides of paratha well, apply plenty of ghee or butter while cooking.
  8. Repeat the process for all the parathas.
  9. Serve hot Aloo Parathas with curd and pickles and a large cup of milk tea.
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Idli (South Indian Type)

Idli (South Indian Type)

Idli (South Indian Type)

This is a breakfast menu in South India and is famous throughout India.

Ingredients for making South Indian Style Idli:

  1. Baking Powder 1 tsp
  2. 2 cup Uncooked Rice
  3. 1 cup Urdi Dal (White split dal)
  4. 1 cup leftover Cooked rice
  5. Fenugreek seeds (Methi) 5 pcs
  6. Salt 1 tsp

Method for making South Indian Style Idli:

  1. Soak the uncooked rice, urdi dal and methi separately for about four hours.
  2. Blend the urdi dal, rice and methi separately (Pour sufficient water to make it into paste.
  3. Mix the blended ingredients together and leave it for approximately 8 hours (overnight) for fermentation.
  4. In the morning, blend 1 cup last nights leftover rice.
  5. Mix together the fermented rice and urdi dal paste, blended rice, salt and baking powder. Make this into a runny paste (Add more water if required).
  6. Spread some oil on the mould of idli tray.
  7. Fill the idli cooker with enough water for steaming.
  8. Pour the Idli batter into the idli moulds and steam cook the idlis for 10 minutes.
  9. Serve the idlis with Coconut chutney/Peanut Chutney or Sambar.
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Simple Lassi




  1. 2 Glass of curd (also known as yogurt, yoghurt, yogourt, yoghourt)
  2. 1 Glass water
  3. 1 Glass ice-cubes
  4. 12 teaspoons of sugar or sugar to taste


  1. Pour all the ingredients together in a blender and blend it till smooth.
  2. Pour in long glasses and serve.
  3. Store in a refrigerator.


  1. This is sweet lassi.
  2. Fruits can also be added to enhance the flavour.
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Lakri Methai

Lakdi mithai, Lakadi mithai


  1. 2 cups Flour (All Purpose or maida) 400 grams
  2. Elachi/ Cardamon 10 pods pounded
  3. White Sesame Seeds 1 tablespoon
  4. 2 to 3 tbsp Ghee
  5. Pinch of salt
  6. Cool Water
  7. 1 litre Oil for frying

For Syrup

  1. 500 grams sugar
  2. 250 millilitres of water


  1. Shift the flour well.
  2. Add Cardamon , salt and Ghee to the Flour.
  3. Mix the flour well and rub the flour with the palm of your hand for 10 to 15 minutes.
  4. Add the Sesame seeds and mix well.
  5. Pour water and make a stiff dough.
  6. Break the large dough into smaller egg size dough.
  7. Roll the dough with a rolling pin and cut it into lakri methai shape.
  8. Heat oil and fry the lakri methai.
  9. When all the lakri methai is fried, make syrup by adding the water and sugar together and boiling. Note that we need to keep stirring while making the syrup. It should be thick 3 stringed syrup.
  10. Pour the hot syrup over the fried lakri methai and mix well.
  11. Let it cool and store it in an airtight container.
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Biryani (biriani)


Chicken Biryani

Chicken Biryani

Biriyani for 8 people.


  1. Basmati Rice (Biriyani Rice) 4 cup
  2. Chicken  1.5 kg
  3. Cinnamon (Karuva patta 5 grams)
  4. Cloves (Grampu – 20)
  5. Cardamom (Elaichi – 15)
  6. Pudina leaves ( 5 cloves)
  7. Dhanya leaves
  8. Dhanya powder (1/2 teaspoon)
  9. Mircha powder (1 teaspon)
  10. Turmeric powder (1/2 teaspoon)
  11. salt (to taste)
  12. Onions 4


  1. Kismis
  2. Cashew Nut
  3. Onion 2
  4. Oil (2 tablespoon)


  1. Soak the rice in water for 1 hour.
  2. Slice the Onion and tomato and keep separately.
  3. Heat oil in a pan.
  4. Add cinnamon, cloves & cardamom and stir.
  5. Add sliced onions (4) & fry till slight brown.
  6. Add dhanya powder, mircha powder & turmeric powder and stir.
  7. Add sliced tomatoes and keep stirring till tomatoes turn somewhat dry.
  8. Add pudina leaves and stir.
  9. Add a cup of water to the mixture and stir.
  10. Put the chicken in a pressure cooker or a thick bottom vessel and add the above mixture.
  11. Cook till the chicken is well cooked.
  12. Once the chicken is cooked add rice and water.
  13. Cook till the rice is tender.
  14. Transfer the dish into a serving bowl, garnish it and serve with salad.


  1. Slice 2 onion as thin as possible and deep fry till golden brown. Take the fried onion and keep separate.
  2. Fry the Kismish & cashew nut in the same oil.
  3. Serve with salad.

This recipe was been supplied to me by my kunjechi, Susan.

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Peanut Candy


  1. 2 Cups sugar
  2. 1/4 cup water
  3. 1/2 to 1  cup Peanut (Roasted)


  1. Pour the sugar and water in a pot and boil it till lumpy.
  2. Grease a tray with oil/ghee or butter.
  3. Pour the mixture on a tray and sprinkle it with peanuts.
  4. Cut in squares and serve.
  5. Store in an airtight container.


  1. This is also called sugar candy.
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