Blog Chicken Home Cooking Indian cuisine Meals Meat recipe Non vegetarian Rice recipes

Microwave chicken biriyani

Microwave chicken biriyani very quick and easy to make chicken biriyani in very less time using a microwave


Ingredients: (for 1 portion)

  • Long grain rice or Basmati rice (1/2 cup)
  • Dried red chilly(1, de-seeded)
  • Onion (1, chopped)
  • Garlic (2 cloves)
  • Cumin seeds (1/2 tsp)
  • Fennel seeds (1 tsp)
  • Cinnamon stick (1/2 inch)
  • Green cardamom (2 along with the skin)
  • Cloves(2)
  • Pepper corn(4)
  • Salt(1 tsp)
  • Water(1 tbsp)
  • Oil(1 & 1/2 tbsp)
  • Turmeric powder(1/2 tsp)


  1. Soak the rice in water for half an hour and keep it aside.
  2. For the spice paste, in a mixer jar, add the dried red chilly, onion, garlic, cumin seeds, fennel seeds, cinnamon stick, green cardamom, cloves, peppercorn, salt(1/2 tsp), water and oil. Grind it to make a smooth paste.
  3. In a microwave safe bowl, add the chicken and the spice paste and mix it well.
  4. Cover it with a lid and microwave it for 3 minutes on high power.
  5. Remove the lid and add the turmeric powder and salt(1/2 tsp)
  6. Add the soaked rice along with the water and mix well.
  7. Cover it with a lid and microwave on high powder for 13 minutes.

Once done, separate it with a fork and serve hot. Enjoy!




Blog Breakfast Dessert Egg recipe Festival recipe Non vegetarian Snacks Sweet dish Valentine's day

Baked french toast

Celebrate this valentine’s day with this special breakfast dish and please your loved ones with this quick and tasty baked french toast.


  • Cinnamon & raisin bread (8 slices)
  • Eggs (2)
  • Powdered sugar (3 tbsp and some for dusting)
  • Nutella to apply on bread
  • Milk (1/4 cup)
  • Banana (1 ripe, cut into slice)


  1. French toast taste best with cinnamon and raisin bread. A plain bread can also be used to make this dish.
  2. With the help of a heart shaped cookie cutter, cut the bread and give it a heart shape.
  3. Apply nuttella(1 tbsp) on each heart shape slice.
  4. Stick the two hearts so that a sandwich is formed.
  5. In another bowl, add eggs, sugar, milk and beat it well so that the sugar dissolves in the mixture.
  6. Dip the nutella heart shaped sandwich and place it on a baking tray.
  7. Dip the banana in powdered sugar and place it on the baking tray along with the bread.
  8. The sugar in the banana will caramelize and will give a beautiful color and taste to the dish.
  9. Bake it in a pre-heated oven at 180 degree Celsius for 12 minutes. The baked french toast is ready.


  • In a dish, place the baked french toast, dust some powdered sugar and place the caramelized banana on the top.

Serve it with love to your loved ones. Enjoy!



Blog Cakes Christmas Home Cooking Non vegetarian

Bake a chocolate cake

Chocolate cake is our all time favourite. This christmas, I will show you the easy way to bake one.


All purpose flour(1 cup)
Cocoa powder (1/2 cup)
Baking soda
Baking powder
Eggs (4)
Powdered sugar(1 & 1/4 cup)
Vanilla essence(1 tsp)
Oil (3/4 cup)
Pre-heat the oven at 180 degree celcius for 10 minutes.
Sift the all purpose flour, cocoa powder, baking soda
and baking powder together. Keep it aside.
In another mixing bowl, add 4 egss and wisk well.
Add the powdered sugar and beat it for 15 minutes. You
can also use and electric beater to beat the egg and
Add vanilla essence.
Add oil and gradually mix it.
Add the sift flour mix and fold in gently. Fold till
the dry ingredients mixes well with the mixture.
Do not wisk it or beat the mixture as the air will
start to escape.
After folding in the batter we will get a chocolate mix
and our cake mix is ready.
Pour the mixture in a greased cake tray.
Bake it at 180 degree celcius in a pre-heated oven for
45 minutes.
Take out the cake from the oven and check if it is
cooked on the inside. Insert the toothpick in the
center of the cake and if it comes out clean, then the
cake is cooked on the inside.
Wait for 5 to 10 minutes before removing the cake from
the tray.
Spongy chocolate cake is now ready to be serve.



Blog Fish Home Cooking Indian cuisine Masala Non vegetarian Recipe using Makhni gravy Sea food

Jinga tawa masala

Jinga tawa masala or prawn masala is a delicious preparation made of basic makhni gravy. It is a quick recipe and and excellent accompaniment with Indian breads roti, chapati, plain or butter naan


  • Ghee (3 tsp)
  • Prawns (200 gms, deshelled)
  • Carom seeds (1 tsp)
  • Onion (chopped, 2 medium size)
  • Salt (1/2 tsp)
  • Green chilli (1, chopped)
  • Chilli powder (1 tsp)
  • Coriander leaves( few, chopped)
  • Makhni gravy (1 cup)
  • Garam masala (2 pinches)
  • Ginger garlic paste( 2 tsp)
  • Lemon juice (1 tbsp)


  1. Heat a pan, add 1 tsp of ghee and melt it.
  2. Add prawns and cook for a minute. Switch off the flame, take out the prawns in a seperate dish and keep it aside.
  3. In the same pan, add 1 1 tsp of ghee, carom seeds and allow the seeds to crackle.
  4. Add onion, salt and saute in slow flame till the onion starts to turn light golden brown in color.
  5. Add green chilli, ginger garlic paste, chilli powder and mix well.
  6. Add the cooked prawns into the masala mix and mix well so that the spices mixes well with the prawns.
  7. Add 1 tbsp of chopped coriander leaves and saute for 30 seconds.
  8. Add 1 cup of Makhni gravy and mix them all well.
  9. Cook in slow flame for 1 minutes.
  10. Add 1 tbsp of lemon juice, sprinkle garam masala finish it of with few chopped coriander leaves over it. Mix well.

Switch off the flame. Jinga tawa masala is now ready.
Serve Jinga tawa masala into a serving plate garnish it with some more coriander leaves & Serve it hot with Indian breads like roti,  chapati, plain or butter nan.

Prawn masala


Blog Chicken Home Cooking Indian cuisine Non vegetarian Rice recipes

Hyderabadi chicken biriyani

How to make a delicious Hyderabadi Chicken Biryani. This popular biryani can be enjoyed specially during the Ramadan Iftar. Watch the video for the complete recipe


  • Basmati rice/long grain rice (1/2 cup)
  • Ghee (1 tsp)
  • Ginger paste (1 tsp)
  • Garlic paste (1 tsp)
  • Green chilly (1, chopped)
  • Chicken (200 gms, cut)
  • Onion (sliced & fried, 2 tbsp)
  • Garam masala (a pinch)
  • Coconut milk (1/2 cup)
  • Cream (1 tbsp)
  • Yoghurt (1/4 cup)
  • Cloves (2)
  • Cinnamon (1/2 inch)
  • Green cardamom (2 pods)
  • Bay leaf (1)
  • Salt as per taste.
  • Mint leaves (chopped, few)


  1. Wash the rice and soak in water for 20 minutes. Drain off the water with a strainer and separate the rice and keep it aside.
  2. Heat a heavy bottom pan, add ghee, ginger paste, garlic paste,  green chilli, 1 tsp salt & saute for 1 minute.
  3. Add the chicken, water (1 cup) and cook it for 4 minutes.
  4. Add garam masala, fried onion mix well and allow the chicken to cook for 2 minutes
  5. In another bowl, add coconut milk, cream, yoghurt and mix well.
  6. Add the coconut cream and yogurt mixture into the chicken and mix it well and bring it to a boil.
  7. Slow the flame and simmer it for 5 to 10 minutes till the gravy evaporates be reduced to 1/2 cup. Keep it aside.
  8. In a heavy bottom vessel, add 1 liter water and bring it to boil.
  9. Once the water boils, add cloves, cinnamon stick, green cardamom, bay leaf, salt (1 tsp), soaked rice and boil it for 2 minutes.
  10. Drain away the water from the rice with a strainer and keep it aside.
  11. Divide the rice in 2 parts.
  12. In a heavy bottom vessel,  spread 1 part of rice as first layer.
  13. Pour the chicken curry over the rice spread and cover the rice with the gravy. This will be the second layer.
  14. Spread the remaining rice over the chicken as the third layer.
  15. Squeeze lime juice of half a lime over the third rice layer.
  16. Dot the rice with cream with the help of a tsp.
  17. Dot the rice with some ghee on the top of the layer.
  18. Sprinkle some mint leaves over the top.
  19. Switch on the flame, place the vessel and cover it with a tight lid and cook for 1 minute on high flame. Reduce the flame and cook it for minutes on slow flame.

Hyderabadi chicken biriyani is now ready to be served hot with relishes like raita. Enjoy!



Blog Chicken Home Cooking Indian cuisine Meat recipe Non vegetarian Side dish

Pan fried chilli chicken

Tasted this Wok fried chilli chicken in a restaurant and had to ask the chef for the recipe. This is the chef’s recipe.Chilly chicken is a tasty dish and an all time favorite snack.


  • Boneless chicken(250 gms, diced)
  • Soya sauce (4 tsp)
  • Cooking oil (1 tsp)
  • Garlic (4 cloves, sliced)
  • Ginger (1 inch, sliced)
  • Dried red chillies (2, chopped)
  • Chicken stock (3 tbsp)
  • Light soya sauce (1 tsp)
  • Sugar (1 tsp)
  • Salt a pinch
  • Spring onion (chopped, 2 tsp)


  1. Dice the boneless chicken into small pieces and keep it aside.
  2. In a pan, add some water and bring it to a boil.
  3. Add light soya sauce into it & continue to boil.
  4. Add the diced chicken into the water and cook till the chicken is half cooked.
  5. Drain away the water and separate the chicken. Keep it aside.
  6. Heat a pan, add cooking oil, chicken pieces and allow it to turn golden brown in color.
  7. Once the chicken starts to turn light golden brown in color, add garlic, ginger and continue to saute.
  8. Add dried red chillies and saute it for 1 minute.
  9. Add chicken stock ,light soya sauce, sugar, salt and mix them all together.
  10. Add spring onion & saute them well. Switch off the flame.

Our pan fried chicken & chilly is now ready to be served. Enjoy!


Blog Chicken Home Cooking Non vegetarian South Indian Food

Kairi ka murgh (chicken raw mango curry recipe)

Kairi ka murgh or chicken with raw mango is a recipe from Hyderabad.  This delicious Chicken curry is made in spices, onion & raw mango pickle.



  • Cooking oil (2 tbsp)
  • Chicken (1/2, cut into large cubes)
  • Green chilly (1, chopped)
  • Turmeric (a pinch)
  • Water (1&1/2 cups)
  • Onion (1 medium size, chopped)
  • Ginger garlic paste(1 tsp)
  • Red chilly powder (a pinch)
  • Raw mango pickle (1 tbsp)
  • Coriander leaves (few chopped for garnish)


  1. In a heavy bottom pan, add 1 tbsp of cooking oil, chicken & saute it for 8 to 10 min or till the chicken are cooked.
  2. Once the chicken turns brown in color, add green chilly,turmeric powder & mix it well.
  3. Once the raw smell of turmeric comes out, add 1 cup of water to it. Mix well & bring it to a boil.
  4. Close it with a lid and simmer it for 5 to 10 minutes. After simmering the chicken for 6 minutes, the chicken will be cooked. Switch off the flame and keep the chicken aside.
  5. Heat another pan, add 1 tbsp of oil, onion & saute well till golden brown & crispy.
  6. Add ginger garlic paste and cook till the aroma spreads.
  7. Add salt, red chilly powder and mix well for 1 minute.
  8. Add raw mango pickle and mix well.
  9. Add this onion in spice and raw mango pickle mixture into the cooked chicken and mix well.
  10. Add 1/2 cup water and bring it to a boil.
  11. Once it comes to a boil, slow the flame, cover with a lid and simmer it for 5 to 6 minutes.
  12. Switch off the flame and add finely chopped coriander leaves and mix well.

Kairi ka murgh or chicken and raw mango curry is now ready to be served.

kairi ka murgh