Indo Chinese Style Gobi Manchurian made fried cauliflower florets, spices and dark soy!
The origin of chicken 65 dates back to early 60's. There are different stories behind its name, whatever the story be, its the taste which has made this dish an all time favourite. Very popular in restaurants and fast food menus. But with the right use of spices the same restaurant quality can be aquirred with ease at home.
One of the spiciest, oiliest and most aromatic in India, a distinctive culinary style with judicious blend of spices is known as Chettinad cooking. This scrumptious chicken curry gets it flavor from two distinctive ingredients… Kalpasi and Jaathipoo.
We all get excited, when we see king-sized paper roast dosas served with piping hot hotel sambhar and coconut chutney at restaurants. Here is the recipe for that scrumptious restaurant style sambhar.
A popular rice dish served duirng special occasions, holidays and parties. Traditional preparation involves use of meat/vegetables marinated with yogurt, spice powders and cooked along with layered rice by following a challenging baking process called Dum. But the process can be made simple by using a pressure cooker or rice cooker. (CHICKEN BIRYANI / KOZHI BRIYANI / CHICKEN BRIYANI)
Pepper Chicken masala / Kozhi Milagu Kuzhambu / Chicken Kozhambu