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LUNCH / DINNER MENU 1 – SOUTH INDIAN NON-VEGETARIAN LUNCH MENU

Description:

Meal planning is the most mind-boggling thing for most of us. First question that pops the moment you enter the kitchen is what to cook for lunch /dinner? I don’t know about you ladies but for me it starts the night before! Whether its formal or casual , simple or elaborate… at the end . . . → Read More: LUNCH / DINNER MENU 1 – SOUTH INDIAN NON-VEGETARIAN LUNCH MENU

Chicken Stuffed Paratha

 Description:

Parathas are traditional Indian flat bread made with wheat flour. These parathas are made with maida and stuffed with chicken and egg mixture, much similar to Ceylon parotta .

Parotta / Chicken stuffed Parotta / Stuffed paratha / Egg Paratha / Ceylon Paratha / Parota

 

 

 

 

Ingredients for Dough Maida 4 . . . → Read More: Chicken Stuffed Paratha

Paya ( lamb trotters )

A Very rich mughlai curry loved by my family. . . . → Read More: Paya ( lamb trotters )

Chicken Kuzhambu (Muniyandi Vilas Style)

Madurai region in Tamilnadu is known for its popular Vilambu Naidus cooking style who mostly dominate that area. No one can deny drooling over those Madurai Sri Muniyandi Vilas traditional menus…. Naatu Kozhi kuzhambu, Varutha kari, Samba arisi biryani. These items are typical homestyle traditional touch non-veg curries and gravies, served at the vilas which mostly known as a local mess. All these items are prepared with homegrown poultry, fresh veggies, fresh ground masala, tempered with sesame oil and traditonal spices. . . . → Read More: Chicken Kuzhambu (Muniyandi Vilas Style)

Thanjai Stuffed Parotta

This is a kind of making parota. Stuffing is egg curry which is very simple to make. it tastes good and it is a heavy dish. . . . → Read More: Thanjai Stuffed Parotta

Soyachunks Keema Kurma

Soya chunks real source of proteins..can replace very well the mutton r chicken for vegetarians..if we cook these chunks in hot water n grind slight coarsely in mixie gives us soya chunks keema, they will ressembles very well like meat keemas..i prepared  as kurma with these soyachunks keema, they turned very well n an excellent side for rice, idlies, chappathis, parottas as well as for dosais..here we go..

Soya meat Keema curry/Soyachunks Keema gravy/Soyameat Keema korma

. . . → Read More: Soyachunks Keema Kurma

Chicken Thokku

chicken thokku is a spicy side dish for all like idli, chappathi ,parotta and rice too……it is really spicy ….just try it out

. . . → Read More: Chicken Thokku

Vegetarian Chalna

Chalna / Salna is typically a term related to non-veg category, its the watery leftover gravy from any meat curry preparation, mostly mutton or chicken. There isn't a vegetarian version and even if any veggies added to it, its termed as Saagu. Here I've created a vegetarian style salna which tastes pretty decent and could be one good quick gravy for roti / idli / dosai.

Salna / Vegetarian Salna / Sagu / Saagu / Chaaru / Meatless gravy

. . . → Read More: Vegetarian Chalna

Chicken kurma

This chicken kurma preperation is different.and easy too….I learnt it from my kerela friend… This kurma goes well with parota and rice ……just try it out….. . . . → Read More: Chicken kurma

Poori/Puri

My first success in getting a puffed puri. Have been trying different recipes heard from Mom, MIL, Paati and Internet but did not get satisfied with the results. Yesterday, to my surprise, I got nice puffed poori. I see only the tips for puri in our site forum but not a recipe. So thought of sharing the info here as it might be helpful for someone till we get one from Mullai or other experienced members. I was not prepared to post the recipe, so please bear with the photos. my camera is not good to shoot at night. . . . → Read More: Poori/Puri

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August 2014
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