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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

Chat Home Cooking Indian cuisine North Indian Food Snacks Starter Vegetarian

Aloo Tikki

Aloo Tikki is potato patties made with  spices and is a popular Indian street food and used in many recipes. Of late it is also become popular in burgers in India with brands like McDonalds introducing it as a veg burger option.


  • Potatoes (2 large, boiled & mashed)
  • Carom seeds(1/2 tsp)
  • Cumin powder(1/2 tsp)
  • Black pepper powder (1/2 tsp)
  • Chilly powder( 1/2 tsp)
  • Salt (1 tsp) or as per your taste
  • Green chilly (1, chopped)
  • Coriander leaves (few, chopped)
  • Ghee/Butter (2 tbsp)


  1. In a bowl, add potaotes, carom seeds, cumin powder, black pepper powder, chilly powder, salt green chilly, coriander leaves and mix well.
  2. Make small balls of lemon size and shape the tikkis of your choice. I m flattening using my fingers and palm.
  3. In a non stick pan, heat the ghee or butter and place the tikkis over it.
  4. Shallow fry these tikkis till it turns light golden brown in color on one side. Turn the tikkis and cook the other side as well.
  5. This would take about 4 minutes each side.

Take it out of the pan and serve hot tikkis with mint chutney or tamarind chutney.

Aloo Tikki

Christmas Diet recipe Fish Home Cooking Non vegetarian Salad Sea food Starter

Prawn & Potato Salad

A delicious and healthy Prawns, baked potatoes and zucchini salad, very simple recipe.


  • Potatoes (2 large, cut into thick slices)
  • Zucchini (2, cut into thick slices)
  • Olive oil 
  • Salt 
  • Garlic cloves (4, sliced)
  • Prawns (250 gms)


  1. Pre-heat the oven at 200 degree Celcius for 10 minutes.
  2. Grease a bake tray, add the potatoes into it.
  3. Drizzle olive oil (2 tbsp), salt (a pinch) and mix well. 
  4. Pop it into the oven for about 20 minutes or till the potatoes turn soft and tender. Keep it aside.
  5. In a pan, add olive oil (1/2 tsp) and place the zucchinies over it.
  6. Cook them in slow flame for 2 minutes or till it turns light golden in color on one side.
  7. Sprinkle salt (2 pinches) and turn the other side.
  8. Cook the other side as well and keep it aside.
  9. In a pan add Olive oil (1 tbsp), garlic and saute till golden in color.
  10. Add prawns and cook till it turns light golden in color.
  11. Sprinkle some salt over it.
  12. Turn the other side and cook till golden in color. Stir and remove the prawns once cooked.

Assembling the salad:

  • In a serving plate, place the potatoes.
  • Place the zucchinies on top and top it with prawns.

Our Baked potato, Zucchini and Prawn salad is now ready. Enjoy!


Prawns cooks in 1 minute, hence turn over immediately it turns golden in color on one side.

Do not over cook the prawns.

Use non-stick pan while cooking to use very little oil.

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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!

Chat Chutney Home Cooking Indian cuisine North Indian Food Snacks Starter Vegetarian

Tamarind Chutney (Imli ki Chutney)

Tamarind chutney is used for making all chaat dishes (Indian Starters) such as Papdi chaat, dahi papdi chaat, Palak chaat, Dahi Bhalla, etc. This video demonstrates how to make Tamarind chutney.


  • Tamarind (100 gms, soaked in water)
  • Water (enough to immerse tamarind)
  • Dried ginger (2, chopped). If dried ginger is not available, use fresh ginger and double the quantity.
  • Jaggery (100 gms)
  • Chilly powder (1 tbsp)
  • Asafoetida powder (1/2 tsp)
  • Coriander seeds (1 tbsp)


  1. In a vessel, add tamarind, water, dried ginger, jaggery, chilly powder, asafoetida powder, coriander seeds, mix well & bring it to boil.
  2. Slow the flame and cook it for 15 minutes or till the gravy gets thick in consistency.
  3. Strain the liquid i a bowl with a  strainer and extract all the flavor into it.
  4. The thick gravy is left in the bowl is the tamarind chutney.
  5. Tamarind chutney is formed and can be stored in the refrigerator upto a week.

Tamarind chutney is used for making all chaat dishes such as Papdi chaat, dahi papdi chaat, Palak chaat, Dahi Bhalla, etc.


Breakfast Chutney Home Cooking Indian Bread Indian cuisine Snacks South Indian Food Starter Vegetarian

Idli fry

Idli fry is very easy to make recipe with idlis, a wonderful tea time snack.


  • 4 leftover idli. Fresh will not work as it needs to be firm to fry.
  • Oil ( enough to deep fry)
  • Mustard seed (1 tsp)
  • Powder chutney ( 2 tbsp) . Click for recipe


  1. Cut the left over idli into dice. watch the recipe for idli .
  1. Deep fry in medium hot oil till golden brown in a slow flame for 20 minutes.
  2. In another pan add a teaspoon of oil. When hot add a teaspoon of mustard seed. Allow it to crackle and then add 2 table spoon of powder chutney.
  3. Add in the fried idly and mix.
  4. Serve hot with coconut chutney.