Thursday, 21 March 2019

Corn Flour Halwa / Bombay Halwa


Corn flour halwa is one of the easiest halwa in halwa recipes with less ghee. The result of halwa came out well...πŸ€— and I was happy with texture  and taste😊....

Corn flour            : 1/2 cup
Sugar                     : 1.5 cup
Water                    : 1 + 1.5 cup
Ghee                      : 3 tblsp
Cashew nuts         : 1/4 cup
Food color powder  : 2 pinch
Cardamom  powder  : 1/4 tsp


  • Mix 1 cup of corn flour with 1.5 cup of water and food color without any lumps.
  • Chops the nuts into small pieces and grease  the plate with ghee and keep aside. 
  • Mix 1.5 cup sugar with 1 cup of water. Heat it and boil well. When  sugar syrup starts boiling and add diluted corn mixture to it.
  • Mix well in low flame. Halwa starts thickens and keep stirring to avoid soon as color changes and thickens add 1/2 tblsp of ghee and stir. Halwa becomes thick. Adding 2 tblsp of ghee, halwa becomes glossy thick and transparent.
  • Ghee leaves out on all sides, add chopped nuts and cardamom powder to it. Cook this halwa in low flame.
  • Add 1 tblsp of ghee and mix well. At one stage halwa leaves the ghee from all sides of kadai. Switch of flame. Pour it in grease  plate and let it cool for 1 hour.
  • Then cut it into small pieces and serve.
  • For best results  use non stick kadai. 
  • Don't refrigerate it because  it will become harder.

Monday, 11 March 2019

Chicken Manchurian Gravy


Manchurian is so easy dish to make in home. I serve it with chapathi and briyani. It is perfect combination with chapathi. You could make it dry or gravy by adding water accordingly.

Big onion      : 1 chopped
Capsicum      : 1 chopped
Ginger            : 1tblsp finely chopped
Garlic              : 1tblsp finely chopped
Oil                   : 3 tblsp
Corn flour      : 2 tsp
Water              : 4 tblsp

For marination 
Boneless chicken             : 1/2 kg
Ginger garlic paste          : 1tblsp
Egg                                      : 1
Corn flour                          : 4 tblsp
Madia                                 : 2 tblsp
Soya sauce                         : 1 tsp
Salt and pepper                 : as per taste

For sauce
Sugar            : 1/2 tsp
Tomato ketchup    : 1/4 cup
Soya sauce     : 1tblsp
Green chilli sauce    : 3 tblsp
Red chilli sauce    : 3 tblsp
Vinegar                   : 1tsp


  • Mix all the ingredients under listed "for marination" and keep aside for half an hour.
  • Heat the oil in non stick kadai put the chicken and fry till it turns brown on both sides. Remove it and keep aside. 
  • Mix all sauce ingredients and keep aside.  Mix corn flour with water and keep aside.
  • In remaining oil, add chopped ginger,garlic, onions and capsicum fry for a minute. 
  • Add in sauce and mix well. Let it bubble up till it thichens.
  • Add water and bring it  to boil.
  • Add fried chicken and corn flour mix and toss well.
  • Add coriander leaves  mix well.
  • Serve 

Sunday, 10 March 2019

Wheat halwa / Godhumai halwa


This is my first attempt of preparing halwa, I was happy with texture and thickness. I was scared  to prepare this because  we need lots of patience and effort to do. Finally  outcome was good and I was happy....πŸ€—πŸ˜ŠπŸ˜‹

Wheat flour            : 1 cup
Sugar               : 1 1/2 cup ( but i added 2 cups, for more sweetπŸ˜‹)
Food color powder (optional ) orange  : pinch
Cardamom powder  : 1/4 tsp
Ghee            : 1/2-3/4 cup
Water          : 5 1/2 cups
Dried grapes, cashew nuts and almond  :  2 tblsp


  • First take 1 cup of wheat flour and  knead to smooth and soft dough adding ½ cup water or as required.
  • Soak wheat dough in 5 cup water for 3 to 4 hours or overnight.
  • Squeeze the dough well and mix with water to get wheat milk.
  • Strain the wheat flour water to remove the wheat flour residue.
  • Further, transfer the wheat flour milk into  non- stick kadai.
  • Keep stirring for 10-15 minutes, till the milk turns porridge consistency.
  • Now add 1½ cup sugar and ¼ cup ghee. mix well making sure the sugar dissolves completely.
  • After 15 minutes, ghee has been completely absorbed by the wheat mixture.add a tbsp of ghee and keep stirring on medium flame.
  • Repeat this for at least 5-6 times or till the mixture starts to release out ghee.
  • Once the ghee is released, add 2 tbsp chopped cashew, dried grapes, almond and a pinch of orange food colour.
  • Mix well making sure everything is combined well.
  • Turn off the flame and add ¼ tsp cardamom powder. mix well.
  • Serve. Store it air tight container for a week.

Wednesday, 27 February 2019

Pepper Chicken

Spicy pepper chicken taste good. It goes well with hot rice .

Chicken            : 1/2 kg
Ginger garlic paste  : 2 tblsp
Lemon juice              : 2 tblsp  + 1tsp
Curry leaves              : handful
Onion                          : 2 chopped
Green chilli                :  3 nos. slit
Salt to taste
Oil                                : 3 tblsp
Turmeric powder     : 1/2 tsp
Coriander  powder   : 2 tsp
Crushed pepper        : 1/4 cup + 1 tsp
Coriander leaves      : 2 tblsp

  • Marinate the chicken with ginger garlic paste, turmeric powder, salt, 2 tbslp of lemon juice mix well and keep for 30 minutes. 
  • Heat the kadai with oil and temper with a small piece cinnamon, 3 cloves and curry leaves
  • Add chopped onions fry it untill gets brown.
  • Add green chilli, marinated chicken and saute for a minute .
  • Add coriander powder and crushed pepper powder mix well and cook in low flame till oil separates .
  • Add water to it and reduce the flame , close the lid till chicken cooked.
  • Once chicken cooked  open lid fry until water evaporates.
  • Add coriander leaves and curry leaves mix well.
  • Before serving add 1/2 tsp of pepper powder and lemon juice.
  • Serve with hot rice and chapathi. 

Coriander chicken curry


Coriander chicken is a curry with freshness of coriander leaves. It taste yummy.

Chicken                   : 1/2 kg
Onion                      :  2
Ginger chopped     : 1 tsp
Ginger garlic paste: 1tblsp
Tomato                    : 1
Green chilli            : 2 slit
Turmeric powder : 1/2 tsp
Cumin powder      : 1/4 tsp
Coriander powder : 1tblsp
Chilli powder          : 1 tsp
Cardamom powder : 1/4 tsp
Kasturi methi           : 1 tsp
Garam masala powder : 1/2 tsp
Curd / yogurt             : 1tblsp
Coriander leaves       : handful for garnishing.
Oil                                : 3 tblsp
Curry leaves              :  5 to 10
Salt for taste


  • Heat the pan with oil and add onions, fry onions till it turns brown.
  • Add green chilli, ginger garlic paste, chopped ginger and curry leaves fry it till raw smells goes.
  • Add chopped tomato fry it untill mashed well.
  • Then add turmeric powder, chilli powder, coriander powder, salt, kasturimethi and garam masala powder fry well till raw smell goes and add little water so that masalas can be cooked .
  • Add chicken and  curd and saute well. Then add water to it.
  • Cook the chicken until its get soft and oil oozes out on all sides.
  • Add coriander leaves and cardamom powder mix well.
  • Switch off the flame and serve with hot rice and chapathi .

Monday, 11 February 2019

Chicken kuzhambu


I tried chicken  kuzhambu yesterday and it was tasty with rice and chapathi.

Chicken                : 1/2kg
Small onions       : 15
Big onion             : 1 small
Tomato                 : 1
Chilli powder      : 1tblsp
Coriander powder  : 1tblsp
Turmeric powder   : 1tsp
Garam masala powder     : 1tsp
Ghee                         : 1tblsp
Salt                            : taste
Coriander leaves  for garnishing

To grind
Grated coconut       : 1/4 cup
Poppy seeds            : 1tsp
Fennel seeds           : 1tsp
Pepper seeds          : 1tsp
Pottukadalai          : 3/4 tsp

To temper
Bay leaves        : 1
Cardamom       : 2
Cinnamon         : 1 small piece
Ginger                : 1/2 inch  finely chopped
Garlic                 : 4   finely  chopped
Green chilli       : 1 slit
Curry leaves      : handful
Oil                        : 1 tblsp

  • Wash the chicken and keep aside.
  • Grind the ingredients under listed "to grind" into fine paste. 
  • In pressure cooker  heat oil and ghee add the ingredients under "to temper" fry it,then add onions and tomato.
  • Fry till  raw smell goes from tomato. Then add garam masala powder, chilli powder, turmeric powder and coriander powder fry it well  by adding little water and cook till raw smell goes.
  • Then add chicken and salt mix well for 3 minutes. 
  • Add 1 cup of water and close the lid and cook for 3 whistles. Once pressure  released  add coconut paste.
  • Mix well, cook till oil separates from it.  Switch of the flame  and garnish with coriander leaves. 
  • Serve it with hot rice and enjoy!!!!!

Sunday, 10 February 2019

Chicken fried kabab


Today's  special is chicken fried kabab. Another version  of kabab  chicken. It really came out very well.

Chicken                    : 1/2 kg
Yogurt                       : 1 cup
Turmeric                  : 1/4 tsp
Lime                          : 1tblsp
Chilli powder           : 2 tblsp
Coriander powder   : 1 tblsp
Tandoori chicken masala powder   : 1tblsp
Salt                             : taste
Ginger garlic paste  : 1tblsp
Red color powder    : pinch  (optional)
Madia / all purpose flour   : 1tblsp
Corn flour                 : 1tblsp
Egg                            : 1
Oil for frying

For marination:
  • First marination  : Take a mixing bowl add chicken with yogurt, lime and turmeric powder,mix well and allow to marinate for 2 hours.
  • Second marination  :  After 2 hours drain the excess yogurt from chicken and place it in another bowl adding ginger garlic paste,  Tandoori chicken masala powder, chilli powder and coriander powder  salt for taste mix well and refrigerate overnight or minimum  3 hours.
  • Heat the pan with oil in medium flame. 
  • Add corn flour, madia and egg to marinated chicken mix well and check the salt as per taste drop the chicken one by one in oil and fry it till turns golden and drain excess oil 
  • Serve hot with sliced onions and lime wedges. 
  • Enjoy!!!!  πŸ—πŸ€—