PORK RIBS

These barbecue pork ribs are so delicious that it’ll become a family favourite dish in no time ! Go ahead and try this recipe ! 🥰

What you need:

• 1kg pork ribs

-

• 6 green chillies

• 1 tsp red chilli powder

• 3” peeled ginger

• 10-15 garlic cloves

• 3 tsp vinegar
• Salt to taste

Grind the above ingredients to form a fine paste. Wash the pork ribs and drain completely.

-

• 3 tbsp olive oil

• 3 tbsp barbecue sauce

Recipe:

• Apply the ground paste over the meat and marinate for 2 hours. 

• Cook the meat along with the marinate with sufficient water till it becomes soft.

• Heat 1 tbsp oil in a non stick pan and shallow fry the ribs on both the sides till they turn golden brown. 

• Apply the barbecue sauce all over it and serve hot.

Pork Chilly

 

What you need:

• 1 kg pork (cut into bite-sized pieces)

• 4-5 onions (medium, cubed)

• 10 garlic cloves 

• 1" ginger

• 6 green chillies 

• 1 large capsicum (cubed)

For masala:

• 10 red chillies (long)

• 4 cloves

• 2 tbsp vinegar

• 2" cinnamon 

• 1/2 tsp jeera

• 1 tsp coriander seeds 

• 1/2 tsp fennel seeds

• 1 tsp turmeric powder 

Grind the above ingredients to form a fine paste.

• 1 tbsp chilli-tomato sauce 

• 1/2 tbsp soya sauce

• 1 tbsp pepper powder

For marination:

• 2 tbsp Ginger garlic paste 

• 1 tbsp vinegar

• 1/2 tbsp turmeric powder 

• 2 tbsp coconut oil 

• Salt to taste

Method:

Chop the pork, wash and drain. Marinate with ginger garlic paste, turmeric powder, vinegar and salt. Marinate for 30 minutes. Boil the pork with one cup of water for 10 to 15 minutes. Remove and let it cool. 

Heat just 1 teaspoon of oil in a pan. Add the cooked pork pieces and fry on medium flame for 10-15 minutes till it turns golden brown. If your pan is small, fry in two batches. Keep aside.

In the same pan add the remaining oil, and add in the cubed onions, green chilies, ginger and garlic. Fry till they are slightly cooked. Add the capsicum and mix well. Add the ground paste and stir well for about 3 minutes. Add the fried meat and chilli tomato sauce. Sauté well. Close the lid and let it cook for 2 minutes. Serve hot. 

Prawn/Shrimp Masala

 

This recipe is easy to make, packed with loads of flavours and tastes amazing! 

What you need:

• 100 prawns (medium in size, deveined & cleaned)
• 1 tbsp lime juice
• Salt to taste

To grind:

• 7 long red chillies 
• 3 short red chillies 
• 2 tbsp coconut 
• 1 small tomato 
• 1/2 tsp turmeric powder 

For tempering:

• 5 cloves garlic (crushed)
• 10-12 curry leaves 
• 2 tbsp oil

Method:

• Heat oil in a pan. Add the crushed garlic. Fry until it turns brown. Add the curry leaves. Add the masala. Fry the masala on low fire for about 10-12 minutes. Add 1/2 cup of water. Let it boil. Add the prawns. Close the lid and let it cook. Check the salt and add lime juice. 
• Serve hot with rice. 

Mutton Korma

 

This mutton korma is delicious and easy to prepare. Made with easily available ingredients, this dish will leave you wanting for more. 

What you need:

• 1/2 kg mutton

• 1/2 cup curds

• 1 small onion (sliced)

• 1 tbsp ghee

• Salt to taste

For masala:

• 1/2 cup dry copra

• 1 small onion

• 1” ginger

• 3 garlic cloves 

• 4 long red chillies 

• 1/2 tsp coriander 

• 1/2 tsp kuskus

• 2 green chillies 

• 6 pepper corns

• 3 cloves

• 1” cinnamon 

• 1 cardamom 

Method:

• Wash the meat. Marinate with curds and keep it aside for half an hour. 

• Grind all the ingredients of the masala to form a fine paste. 

• Heat ghee in a pan. Fry the sliced onions until they turn golden brown in colour. Add the masala & fry till the raw aroma disappears. Add the marinated meat and stir fry for 15-20 minutes. Transfer the content to a cooker and cook for 5 more minutes. 

• Serve hot with roti, chapati or naan. 

Afghani Chicken Kebab

 

One of my favourite recipes to make, these chicken kebabs are soft and flavourful. Serve this dish on any occasion because no one can say no to these delicious kebabs! :)

What you need:

1. marinate

• 2 tsp pepper powder 

• 4 tsp ginger garlic paste

• 1/2 tsp nutmeg 

• 4 tbsp lemon juice

• 2 cups curd
• 500 gms chicken (washed)

2. marinate

• 3 tbsp milk cream

• 1/2 tsp nutmeg

• 1/2 tsp cinnamon powder 

• 1/2 tsp cardamom powder 

• 3 tbsp chopped green chillies 

• 1 tsp butter

• Salt to taste 

Method:

• Marinate chicken in no. 1. Refrigerate it for an hour. 

• After 1 hour, take the chicken out and add all the ingredients mentioned in no. 2. Keep it aside for an hour. 
• Preheat the oven at 180 degree for 10 minutes. Place the chicken and roast it for 20-25 minutes. Flip it once in between. 
• Or you can also shallow fry it with 1 tsp butter on a non-stick pan. 

• Serve hot with lemon and onion rings.

Shahi Chicken Korma

 

This Shahi Chicken Korma recipe is easy to follow and will give you the perfect ‘restaurant style’ dish with a creamy texture! The dish tastes not only delicious but is also very flavourful and is the ultimate crowd pleaser. 

What you need:

• 500 gms chicken 

• 1 & 1/2 tsp poppy seeds 

• 10 cashew nuts

• 1/2 cup coconut 

• 1/2 tsp garam masala powder

• 1 & 1/2 tsp red chilli powder 

• 1/2 tsp pepper powder 

• 1 tsp coriander powder 

• 1/2 cup milk

• 2 tbsp fresh cream

• 1 tbsp ginger garlic paste 

• 1 green chilli (finely chopped)

• 1 tsp cumin

• 1 large onion (chopped)

• 1 tbsp ghee/butter

• 1 tbsp coriander leaves for garnishing 

• Salt to taste

Method:

1. Wash the chicken. Roast the poppy seeds and keep them aside. Soak the cashew nuts and coconut in milk for about 15 minutes and grind to form a fine paste along with the poppy seeds.
2. Heat 2 tbsp ghee/butter. Add the cumin, chopped onion and fry until they turn golden brown. Add ginger garlic paste. Keep frying for 2 more minutes. 
3. After frying it for 2 minutes, add in the chicken pieces and chopped green chilli. Fry until all the chicken pieces get coated well. Close and cook for  3-4 minutes.
4. Add to it the ground paste, red chilli powder, salt and coriander powder. Bring it to a consistency of a thick gravy. Close and boil for 4-5 minutes. 
5. Check the salt.
6. Garnish with coriander leaves and fresh cream. Serve hot with roti, naan or bread. 

Thukpa

 

Thukpa is a Tibetan noodle soup, which originated in the eastern part of Tibet. This soup is a good source of protein and carbs. It’s fragrant, hearty and easy to prepare.

 

What you need:

• 1/2 cup cabbage 
• 1/2 cup carrot 
• 2 cups of boiled noodles

for chicken broth:

• Chicken or the bones
• 3 garlic
• 1 large onion
• salt

Boil the above ingredients for 45 minutes. Strain. Discard the bones and keep the chicken aside for garnishing. 

for the paste:

• 1 tomato
• 1 onion
• 2 tbsp fresh coriander 
• 3-4 garlic 
• ginger 
• 2 green chillies 
• 1/2 tsp pepper

Grind the above mentioned ingredients to form a paste. 

Method:

• Heat 2 teaspoons oil. Sauté the paste for 3 to 4 minutes. Add sliced carrot and cabbage. Add the chicken stock and salt. Boil.
• Arranging thukpa: place the noodles in a bowl. Add the prepared soup. Drizzle half teaspoon of soya sauce all over. Garnish with shredded chicken and spring onion.

Chicken 65

This chicken 65 recipe is easy, quick and delicious and will leave you wanting more!

• 1/2 tsp cornflour

• 300 gms chicken breasts (cut into cubes)

• 1 tsp garlic paste 

• 1 tsp black pepper powder 

• 2 egg whites 

• 1 tsp red chilli powder 

• 1 tsp ginger garlic paste 

• 1/2 cup hung curd

• 1/2 tbsp oil

• 1 tsp lemon juice 

• salt to taste

Method:

• Mix all the above mentioned ingredients. Check the salt. Marinate this paste with chicken for about two hours.

• If you are using microwave, arrange the pieces on the crusty plate and microwave it on high for about 20 minutes.

• Alternatively , add 1 teaspoon oil in a nonstick shallow fry pan. Arrange the chicken pieces and fry on medium flame for about 15 to 20 minutes. Flip the pieces in between.

Chicken Cutlets

Chicken Cutlets 

These delicious chicken cutlets are easy to make and can be served as a snack or an appetiser. They can be served with green chutney or ketchup. 

What you need:

• 350 g chicken 
• 3 medium potatoes 
• 1 large onion (finely chopped)
• 2 green chillies (finely chopped)
• 2” ginger (chopped)
• 8” garlic seed (peeled & finely chopped)
• 1/2 tsp pepper powder 
• 1/2 tsp green chilli sauce 
• 4 tbsp oil for shallow frying 
• Seasoning 
• 1 tsp lime juice
• Salt to taste 

Method:

1. Boil the potatoes in a cooker. Peel and mash them. Boil the chicken along with half teaspoon salt with very little water for 10 minutes. Remove it and let it cool. Discard the bones and chop the meat into fine pieces. Keep it aside. 
2. In a saucepan heat 2 tsp oil. Add the chopped onion, ginger, garlic and green chilies. Fry till they you a nice flavour. Add the green chilli sauce and pepper powder. Mix well. Add chicken, lime juice and mashed potatoes. Check the salt. Remove from heat. Mix well. 
3. Once it is cold make flat balls as shown in the picture. Shallow fry it in a pan or you can also use a microwave to fry them.
4. Serve hot with ketchup.

Chinese Pork Roast

 Chinese Pork Roast 

This simple recipe gives you the most delicious, juicy and lip - smacking pork roast. This dish goes perfectly with noodles or bread! 

What you need:

• 1 kg pork
• 3 carrots (large)
• 2 capsicums 
• 2 onions (large, sliced)
• 4-5 tsp pepper powder 
• 5 green chillies (slit)
• 2 tsp soya sauce 
• 3 tbsp tomato chilli sauce 
• 2 tbsp vinegar 
• 2 tsp oil
• Salt to taste
• Few spring onions for garnishing 

Method:

1. Wash the pork. Cut into 2”x 4” sized pieces. Marinate with 2 tsp of pepper, salt and vinegar. Keep aside for an hour. 
2. Cook the pork with sufficient water in a sauce pan or in a cooker for one whistle. Remove and let it cool. Slice the pork into thin strips. Keep aside. 
3. Wash and peel the carrots. Cut them into halves and further slice them. Cut and slice the capsicums. 
4. Heat 1 tsp oil in a pan and fry the onions and green chillies until the onions turn translucent.
5. Use the same oil and fry carrots and capsicums by adding salt and soya sauce for about 4-5 minutes. Add the remaining oil and fry the pork slices. Add salt and the remaining soya sauce and pepper powder. Fry till pork turns golden brown in colour. 
6. Add the previously fried vegetables, onions and green chillies to the pork. Mix well. Check the salt. 
7. Add in the tomato sauce. Let it cook for 2-3 minutes. 
8. Garnish with spring onions. Serve with noodles or bread. 

Lemon-Thyme Chicken Roast

Lemon-Thyme Chicken Roast

There’s nothing that beats an easy to make lemon-thyme chicken roast. The aroma of thyme is very subtle, however it’s flavour is very earthly and a little bit sweet, with a slightly minty taste. This chicken roast is perfect for weekend dinners. 

What you need:

• 300 gms chicken 
• 1 &1/2 tsp thyme
• 1&1/2 tsp lemon juice 
• 1 &1/2 tsp garlic paste 
• 1 &1/2 tsp grounded black pepper 
• Oil as required 
• Salt to taste

Method:

1. Take a mixing bowl. Add oil, pepper, garlic, thyme, salt, lemon and chicken. Mix well.
2. Set it aside for 30 minutes to marinate. 
3. Arrange marinated chicken in a lightly greased plate and place it in the microwave oven. Bake for 20 minutes. Flip it once in between. 

You might also like

•  Mangalorean Chicken/Mutton
• Cheese Pasta
• Sausage potato pepper

Mangalorean Chicken/Mutton Curry

Mangalorean Chicken/Mutton Curry

This mangalorean style chicken/mutton curry is made with freshly roasted spices and other basic ingredients. This curry is perfect for a Sunday lunch and goes well with chapati, shevio, panpole or roti. 

What you need:

• 1 kg chicken/mutton
• 2 onions (large)
• 1/2 tsp jeera
• 1 tbsp coriander seeds 
• 2 tsp kuskus 
• 5 red chillies (long)
• 2 chillies (short)
• 1/2 tsp turmeric powder 
• 5 cloves
• 1 tsp tamarind paste
• 2” cinnamon 
• 2 cups coconut 
• 2 seeds garlic (chopped)
• 1 tbsp ghee
• Salt to taste

Recipe:

1. Cook the chicken/mutton with salt. Keep aside. 
2. Heat 1/2 tsp ghee. Roast coriander, jeera, kuskus, red chillies, cinnamon. After roasting them remove it. Next in the same pan, heat 1 tsp ghee. Fry the onions, garlic and coconut till it becomes light brown. 
3. Grind all the ingredients along with tamarind paste and turmeric powder.
4. In a pan, heat the remaining ghee, fry the ground masala. Add the cooked meat. Add more water to get a thick consistency of curry. 
5. Check the salt. Bring it to a boil. 
6. Serve hot with shevio, panpole, chapati or roti. 

Sausage Potato Pepper

Sausage Potato Pepper 

This sausage potato pepper dish is very simple and delicious, made with few ingredients and is a favourite among all age groups. 

What you need:

• 6 chicken sausages (chopped)
• 2 medium sized potatoes (cubed)
• 2 small sized onions (cubed)
• 2 green chillies (finely chopped)
• 1 tsp lime juice 
• 1 tsp pepper powder 
• 1 tbsp spring onion (chopped)
• 1 tbsp oil
• Salt to taste

Method:

1. Heat oil in a saucepan. Add in the cubed onions and green chillies. Fry till the onions turn translucent.
2. Add in the potatoes. Keep frying till they are lightly browned. Add the sausages followed by pepper powder. Mix well.
3. Add 2 tbsp of water. Close and cook for 4-5 minutes. Add salt and lime juice. 
4. Garnish with spring onions. Serve hot with roti or bread. 

Chicken Korma

Chicken Korma

Chicken korma is a heavenly gravy dish consisting of spices, nuts, coconut and meat. It has a delicious taste and goes very well with parathas, chapatis and rotis. Chicken Korma is that dish which is easy, quick and leaves you wanting for more.

Chicken Korma 

What you need:

…

• 3 onions (medium)
• 3 green chillies 
• 1 inch ginger
• 4 cloves (peeled)
• 2 cups fresh coriander leaves 

…

• 2 tsp coriander seeds
• 1/2 tsp cumin
• 2 inches cinnamon 
• 4 cloves
• 1 tsp pepper

…

• 5 cashew nuts
• 2 tsp raisins
• 2 tbsp coconut 

Fry the above three groups separately in just 1 tsp ghee each. Once it cools add 1/2 tsp turmeric powder and little tamarind. Grind to a fine paste.
…

• 1/2 kilo chicken (washed and boiled)
• 1/2 tsp turmeric power 
• 1/2 tsp tamarind

Recipe:

1. Heat a pan. Once the pan gets heated add 2 tsp ghee. Add the ground masala and fry it for about 10 min on low fire. Keep stirring in between.
2. When the masala is well cooked add water and salt. Let the gravy boil for about 3 minutes.
3.  Add the cooked chicken. Add salt if necessary.
4. Give a good boil and your chicken kurma is ready. Serve with paratha, roti or chapathi.

Chicken Korma 

Mutton Sukka

This dish is special because of the amazingly spiced mutton with freshly ground spices. This dish tops the list of south indian cuisine and flavour in non- vegetarian category. The ingredients are easy to gather and simple to prepare.

What you need:

• 1/2 kg mutton

• 3 long red chillies 

• 2 short red chillies 

• 1 tbsp coriander seeds

• 1 & 1/2 tsp cumin seeds

• 1/4 tsp mustard

• 1/4 tsp pepper 

• 1/2 tsp turmeric 

• 4 cloves

• 1” cinnamon 

• 2 tsp tamarind extract 

• Salt to taste

• 2 cups coconut 

• 1 small onion (sliced)

• 2 tsp ghee

• 5 garlic seeds (crushed)

• 8-10 curry leaves 

Method:

• Wash the mutton. Cut it into small pieces and pressure cook it for 10 to 12 minutes with half cup of water. Grind all the spices to form a fine paste in a mixer jar. Keep it aside.

• In the same mixer jar,, add the coconut and just ran the mixer for one minute. Keep it aside.

• Heat ghee in a Kadai, add the crushed garlic and sliced onions. Fry till brown. Add the curry leaves, masala and coconut. Stirfry for three minutes. Add in the cooked meat and tamarind extract. Mix well check the salt and cook till it becomes dry.

Chicken Green Masala Curry

 This delicious curry is a household favourite. Consisting of easily available ingredients, this dish is super easy to make. 

What you need:

• 1 kg chicken

• 6 green chillies 

• 2 long red chillies

• 2 tbsp ginger garlic paste

• 1/2 tsp jeera

• 1” ginger

• 1 bunch of coriander leaves 

• 2 tbsp coconut 

• 4 cloves

• 1” cinnamon 

• 1 tsp poppy seeds

• 1/2 tsp turmeric 

• 1 tsp tamarind 

• 1/2 tsp pepper

• 2 tbsp ghee 

• 1/2 tsp sugar

• Salt to taste

Method:

• Cut the stems of coriander leaves, and wash them along with green chilies and ginger. Grind all the ingredients from green chilies to pepper to form a fine paste. Wash the chicken, drain and cook with little salt. 

• Heat 2 tablespoon of ghee in a pan. Add the ground paste and fry on medium flame for about 15 to 20 minutes. When the masala is dry and well roasted, add the cooked chicken and chicken broth. Add salt, sugar and more water if necessary. 

• Boil and serve hot with rice, Springhoppers , pancakes or idly. 

Mutton Green Masala Chops

 

What you need:

• 500 gms mutton

• 2 tbsp ghee

For masala:

• 4 green chillies 

• 1” ginger

• 5 seeds garlic (peeled)

• 1 small onion

• 10 pepper corns

• 1” cinnamon 

• 2 cardamoms 

• 2 cloves

• 1 bunch coriander leaves

Method:

• Combine all the masala ingredients and grind to form a fine paste. Cut the mutton in large pieces and clean it. Squeeze out all the excess water.

• Heat ghee in a pressure pan. Add the masala and fry on low frame for 10 to 15 minutes, till the ghee separates. Add the meat and fry for five minutes or till it is dry. Add salt. Add just 3 tablespoon of water and cook till it’s done.

Croaker Fish Curry

 

This dish is simple, flavourful, delicious and easy to prepare!

What you need:

• 6 pieces of croaker fish (medium sized)

• 1 cup coconut 

• 4 long red chillies 

• 1/2 tsp coriander seeds

• 2 seeds of garlic (peeled)

• 4 pepper corns

• 1/2 tsp turmeric powder

• 1 onion (small sized)

• 1 tsp tamarind

For tempering:

• 1 onion (small sized)

• 2 tsp coconut oil

Method:

• Clean and wash the fish. Apply 1/2 tsp salt and keep it aside.

• Grind the masala to form a fine paste.

• Take a heavy bottomed pan. Add oil and the sliced onions and fry until it turns golden brown. Add the ground masala and fry on low flame for 5 minutes. Add water and stir to form a gravy-like consistency. 

• Add salt. Do not add more salt as you have already added salt to the fish. Close the lid and bring the gravy to a boil. Add the fish. Check the salt. Add more salt if required. 

• Boil for 2-3 minutes and switch off the flame. Serve hot with boiled rice. 

Quick Chicken Balls

 

Chicken snacks are loved by both, kids and adults. This dish is easy and quick to prepare and can be served as a snack on a rainy evening. 

We need:

• 100 gm Boneless chicken 

• 1 medium Potato 

• 1 tsp Chilli powder 

• 1 pinch of garam masala

• Salt to taste

• Oil to fry

Preparation:

• Boil the potato, peel and mash well.

• Wash, cut the chicken in to small pieces and run in small mixer jar for a minute.

• Mix the minced chicken, mashed potato, salt, chilli powder and garam masala.

• Mix well. Wash hands and apply oil on the palm. Roll the above mixture in to small balls.

• Take shallow tava and add oil. When the oil is medium hot, slip in the chicken balls. 

• Fry them well, rolling on all sides. Alternatively deep fry the balls if in a hurry.

• Serve with mint chutney or ketchup on a rainy evening.

Note: Separate the chicken from bones to get boneless chicken. Increase the chicken and potato if more chicken balls are required. If the mixture is soggy, add a spoon of corn floor/maida. 

Pepper Chicken Dhaba Style

 

Quick to cook without much preparation this dish tastes good with fried curry leaves, garlic and onion. Serves as a side dish as well as starter.

We need

1/2 kg chicken

2 sprigs of curry leaves

15 cloves of garlic 

1 big onion 

1 small tomato

2 green chillies

1 tbsp pepper powder

1/2 tsp turmeric powder

1 tsp lemon juice

Clean and drain the chicken. Cut garlic, onion, tomato and chillies finely.

Heat 2 tbsp oil in a nonstick pan. Add curry leaves. 

One by one add green chillies, garlic, onion and tomato. After 2 minutes add chicken, 1 tsp of rock salt  and turmeric powder,  give a good mix, close the lid. Let the chicken simmer in its own juice. After five minutes or so, add a few tbsps of water if needed and add half tbsp pepper powder. 

Let the chicken cook till the gravy dries up. Stir in between to avoid burning. Once the chicken is cooked well and water is dried, raise the heat. Keep stirring till the chicken browns lightly. Put off the heat, check the taste. If need need add powdered salt. Squeeze half a lime and 1/2 tbsp pepper powder. Mix well. Serve.

Note: Increase or decrease the pepper as per your taste. Freshly ground pepper always tastes good.