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!


Home Cooking North Indian Food Side dish Snacks South Indian Food Starter Vegetarian

Chilli bajji

Chilli bajji is a classic snack from Chennai. This video recipe show you how to make this easy snack from the streets of South India


  • Large green chilly (5 nos, non-spicy)

For filling:

  • Poatoe(1, boiled & mashed)
  • cumin powder( a pinch)
  • black pepper powder( a pinch)
  • chilly powder( a pinch)
  • Salt(1/2 tsp) or as per your taste
  • green chilly (1, chopped)
  • Coriander leaves(few, chopped)

For batter

  • Bengal gram flour/besan (1/2 cup)
  • Chilly powder (a pinch)
  • Baking powder(a pinch)
  • Salt(1 tsp)
  • Turmeric powder(1 tsp)
  • Water to make thick batter (about 1/2 cup)


For filling

  1. In a mixing bowl, add boiled and mashed poatoes of 1 potato. It is best to boil potato along with the skin so that it does not over cook and become soggy.
  2. To it add a pinch of carom seeds, a pinch of cumin powder, a pinch of black pepper powder,a pinch chilly powder, 1/2 tsp of salt or as per your salt requirement.
  3. Add green chilly chopped, few coriander leaves, mix it well so that the spices blends with the potato.

Our filling is now ready, keep it aside.

For batter

  1. Take a mixing bowl, add besan or bengal gram flour, chilly powder, baking powder, salt , turmeric powder and mix well.
  2. Add little by little water, mix well and make a thick batter.
  3. I have added 1/2 cup of water. If the batter becomes thick, add little more water to loose it. See to it no lumps are formed.

Our batter is ready. Keep it aside.

Assembling & Cooking

  1. Slit the large green chillies and remove the seeds.
  2. Now take the filling and stuff it inside the chilly.
  3. Heat oil in a pan to deep fry.
  4. Into the batter, place the stuffed chilly and coat it with batter all over.
  5. Once the oil is heated, add the chillies and deep fry them in a slow flame for 2 to 3 minutes or till it turns light golden in color.
  6. Take it off the oil and drain away the excess oil in a tissue paper. Chilly Bhaji is now ready.

Serve  Chilly Bhaji when hot with Mint Chutney or Tamarind Chutney.

Chilli baaji

Chat Chicken Egg recipe Home Cooking Indian cuisine Meat recipe Non vegetarian Side dish Snacks Starter

Chicken cutlet recipe

A simple Chicken cutlet recipe. Tastes almost like the chicken patty in McDonalds chicken burger.


  • Potato(1 large, boiled & mashed)
  • Minced chicken (370 gms)
  • Red chilly powder (1 tsp)
  • turmeric powder(a pinch)
  • Cumin powder(1/2 tsp)
  • Ginger garlic paste (1 tsp)
  • Salt as per taste
  • Egg (1, beaten)
  • All purpose flour (1 cup)
  • Bread crumbs (1 cup)
  • Oil to deep fry


  1. In a mixing bowl, add mashed potato, minced chicken, Red chilly powder, turmeric powder, Cumin powder,Ginger garlic paste, salt & mix well.
  2. Take a small portion of the mixture and give it a shape.
  3. Dip the cutlet in the all purpose flour and coat the flour all over.
  4. Now dip it in the beaten egg and coat it all over.
  5. Now dip it in the bread crumb and cotat it all over.
  6. Heat oil in a pan to deep fry.
  7. Add the cutlet in the oil to deep fry.
  8. Deep fry till it turns nice golden brown in color.

Delicious and crispy Chicken cutlet is now ready to be served. Enjoy!

Chicken cutlet recipe

Breakfast Diwali Festival Festival recipe Home Cooking Indian cuisine North Indian Food Side dish Vegetarian

Instant Khaman Dhokla (microwave)

Today I am going to show you how to make Dhokla. People from Gujarat, a state on the west coast of India, relish it and is quit popular across India, as well as a tea time snack. This is a quick recipe for making as i will cook it in microwave. You can also prepare this by making a batter and allowing it to ferment. but for my recipe I am using baking soda to make it fluffy. Lets see how Instant Khaman Dhokla is made.


  • Besan/Bengal gram flour (1 & 1/2 cup)
  • Salt (1 tsp)
  • Baking soda (a pinch)
  • Semolina(2 tbsp)
  • Sugar (2 tsp)
  • Turmeric powder (1/4 tsp)
  • lime juice (2 tsp)
  • Green chilly paste(1 tsp)
  • Ginger paste (1 tsp)
  • oil(1 tbsp)
  • Citric acid powder (or eno)(1 tsp)
  • Water (1 & 1/2 cup)

For the tampering

  • Oil(1 tbsp)
  • Green chillies (2, slit)
  • mustard seeds(1 tsp)
  • Water (3/4 cup)
  • Sugar (3 tsp)
  • Lime juice(1 tbsp)


  1. Take a mixing bowl, and to it add besan or bengal gram flour. Sieve the flour so that there are no lumps in it.
  2. Add one teaspoon of salt, baking soda & mix well.
  3. Add semolina, sugar, turmeric powder,  lime juice and mix well.
  4. Add green chilly paste, ginger paste, oil, citric acid powder and mix well. If you don’t have citric acid, you can also add eno powder into it. I don’t know why but it works as well.
  5. Add water and mix well to make a thin batter. Pour the mixture immediately into a microwavable container.
  6. Cover with cling foil and put it into the microwave.
  7. Prick some holes in the cling film and microwave it for about 6 minutes on high power.
  8. Now while the mixture is being cooked in the microwave, take another mixing bowl to make a tempering for the Dhokla.
  9. Add oil, green chillies ,mustard seed, water, sugar, lime juice and mix it well.
  10. Once you remove the Dhokla from the microwave, put this tampering mixture in the microwave as well for about four minutes.
  11. While the mixture is in microwave, allow the Dhokla to rest and cool a bit.
  12. Once the tampering is ready, pour over the Dhokla. Give it around 20 minutes for the water to be absorbed in the Dhokla.
  13. After 20 minutes the Dhokla will become very soft. Cut them into pieces .

Easy microwaveable Dhokla is ready. Garnish it with some coriander leaves and serve in your finest plate to your loved ones. Enjoy!

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Diwali Festival Home Cooking Indian cuisine Maharashtrian Cuisine North Indian Food Side dish Snacks Vegetarian

Achari Bhakarwadi

Achari Bhakarwadi is a delicious tangy and spicy teatime snack and on my list of all time favorite snack.


For the dough

  • Besan/Bengal gram flour(1/2 cup)
  • Maida/Refined flour(1/2 cup)
  • Salt (1/2 tsp)
  • Turmeric powder (a pinch)
  • Asafoetida powder(a pinch)
  • Chilly powder( a pinch)
  • Oil(1 tbsp)
  • Water(1/3 cup)

For filling

  • Dried shredded coconut(1 tbsp)
  • Poppy seeds (2 tsp)
  • Coriander powder (1 tsp)
  • Cumin (1 tsp)
  • Sugar (2 tsp)
  • Garam masala powder (1/2 ts)
  • Fennel seeds (1 tsp)
  • Lime pickle gravy (1 tbsp)

Oil to deep fry


For the dough

  1. Add besan or bengal gram flour in a mixing bowl.
  2. To it add refined flour or maida, salt, turmeric powder, asafetida powder and chilly powder. Mix them well.
  3. Add   oil and mix again. Add water and make a hard dough. Keep it aside for 15 minutes.

For the stuffing

  1. In another bowl , add dried shredded coconut, poppy seeds, corriander powder, cumin,sugar,  garam masala powder and fennel seeds.
  2. Mix them together and make a fine powder in a food processor or mixer.
  3. Add lime pickle, mix well and keep it aside.


  1. Divide the dough into 3 parts and roll it onto balls with your palms
  2. Dust some refined flour on the flat surface and roll out one of the dough ball. Make sure you are dusting the dough with enough flour so that it does not stick to the rolling surface.
  3. Now take some filling, place it over the dough. Spread it over the dough but remember to leave some space at the edge
  4. Roll the dough tightly and remember to press the layers lightly each time you roll. If you don’t press during frying the layers will separate and the mixture will burn.
  5. Using a knife cut the roll into pieces. You can see the layers.  This is how we need.


  1. Heat oil in a pan and then once the oil is hot, add the bhakarwadi into in and reduce the flame. Cook on a slow flame till they turn golden brown.
  2. Take it out on a kitchen towel to drain excess oil.

Crispy Achari Bhakarwadi is ready to be served. Enjoy!

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Chicken Home Cooking Indian cuisine Meals Non vegetarian Side dish Snacks South Indian Food Starter

Kozhi Varathathu (Chicken fry in kerala style)

Kozhi Varathathu is chicken fry in Kerala style of cooking


  • Chicken (400 gms, cut into pieces)
  • Turmeric powder (1/2 tbsp)
  • Red chilly powder (1/2 tbsp)
  • Coriander powder (1 tbsp)
  • Lime juice (2 lime)
  • Salt as per taste
  • Cooking oil ( to deep fry)


In a bowl, add chicken, turmeric powder, red chilly powder,  coriander powder, lime juice, and mix well.

Allow it to marinade for about 1/2 hour.

Add salt and mix well and keep it aside for 5 minutes.

Heat oil to deep fry.

Add chicken pieces in it to deep fry till golden brown.

Take it off the flame. Drain away the excess oil in a tissue paper.

Chicken fry in Kerala style is now ready to be served hot. Enjoy!

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How to make Idli & Dosa

Idli and Dosa a the popular South Indian breakfast dishes.



For making Idli

  1. In an Idli cooker or steamer, pour the batter as show in the video demonstration.
  2. Steam it for about 5-7 minutes.
  3. Prick the idli with a stick to check if the inner part of idli is cooked well.
  4. Switch off the flame and allow the idli to cool.
  5. Scoope the idli with a spoon on a plate.
  6. Serve it hot with powdered chutney or other chuteny.

For making Dosa 

  1. Heat oil in a pan and add 2 large spoons of Idli dosa batter.
  2. Spread it over the pan to form a pancake shape.
  3. When one side starts to leave the pan, turn the other side and cook the dosa.
  4. Serve hot dosa with onion chuteny or other chutney