Kadai Chicken

Kadai Chicken is a flavorful Indian-style chicken curry made with freshly roasted and ground spices, tender marinated chicken, and a rich tomato-based gravy. Roasted onions and capsicum add a delicious crunch and extra flavor. This spicy and aromatic dish pairs perfectly with naan, chapati, dosa, or rice.

Ingredients

To Roast and Grind

• Coriander seeds – 2 tbsp
• Cumin seeds – 1 tsp
• Fennel seeds – 1 tsp
• Pepper – 1 tsp
• Red chillies – 6

For Marination

• Boneless chicken – 1.5 lb
• Curd – 3 tbsp
• Ginger-garlic paste – 1 tbsp
• Chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Coriander powder – 1 tsp
• Garam masala – 1 tsp
• Lemon juice – 1 tsp
• Salt – to taste

For the Curry

• Oil – 2 tbsp
• Cumin seeds – ½ tsp
• Onion – 1 large, chopped
• Tomato – 1 medium, chopped
• Green chillies – 2, slit
• Tomato puree – 2 medium tomatoes
• Salt – to taste
• Onion – 1 medium, cubed
• Capsicum – 1 medium, cubed
• Kasuri methi – 1 tsp, crushed

Method

1. Dry roast coriander seeds, cumin seeds, fennel seeds, pepper, and red chillies until aromatic. Allow them to cool and grind into a coarse powder. Set aside.
2. In a bowl, combine chicken with curd, ginger-garlic paste, chilli powder, turmeric powder, coriander powder, garam masala, lemon juice, and salt. Mix well and marinate for at least 30 minutes.
3. Heat oil in a kadai. Add cumin seeds and allow them to splutter.
4. Add chopped onion and sauté until golden brown.
5. Add green chillies and chopped tomato. Cook until the tomato becomes soft and mushy.
6. Add the marinated chicken and mix well. Cook on medium-high heat for 5–7 minutes, stirring occasionally, until the chicken changes color and releases its moisture.
7. Add tomato puree (2 tomatoes) and freshly ground kadai masala powder. Mix well until the chicken is evenly coated.
8. Cover and cook on medium heat until the chicken is completely cooked, stirring occasionally.
9. Meanwhile, heat a little oil in a separate pan. Add cubed onion and capsicum. Roast until slightly charred but still crunchy.
10. Add the roasted onion and capsicum to the cooked chicken.
11. Crush kasuri methi between your palms and sprinkle it over the chicken. Mix gently.
12. Adjust salt and gravy consistency if needed. Cook for another 1–2 minutes.
13. Serve hot with chapati, naan, dosa, or rice.

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Cowpeas Potato Curry | Thattapayaru Urulaikizhangu Kuzhambu | தட்டைப்பயறு உருளைக்கிழங்கு குழம்பு

A flavorful South Indian-style curry made with soft thattapayaru (cowpeas), potatoes, and a creamy coconut-spice masala. This comforting and wholesome curry pairs perfectly with hot rice, chapati, or dosa.

Ingredients

For the Curry:

• Oil – 2 tbsp
• Mustard seeds - 1/2 tsp
• Onion – 1, chopped
• Curry leaves – few
• Tomato – 2, chopped
• Ginger-garlic paste – 2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 2 tbsp
• Turmeric powder – ½ tsp
• Thattapayaru (cowpeas) – 1 cup, soaked overnight
• Potato – 3 medium, cubed
• Salt – to taste
• Coriander leaves – for garnish

To Grind:

• Grated coconut – ¼ cup
• Pepper – ½ tsp
• Cumin seeds – ½ tsp
• Fennel seeds – ½ tsp
• Poppy seeds – 1 tsp
• Cloves – 3
• Cinnamon stick – 1 small piece

Method

1. Grind the ingredients listed under “To Grind” with a little water into a smooth paste. Set aside.
2. Heat oil in a pressure cooker. Add mustard seeds and let them splutter.
3. Add chopped onion and curry leaves. Sauté until the onion turns golden brown.
4. Add ginger-garlic paste and sauté until the raw smell disappears.
5. Add chopped tomatoes and cook until soft and mushy.
6. Add turmeric powder, chilli powder, coriander powder, and salt. Mix well.
7. Add the overnight-soaked thattapayaru and chopped potatoes. Mix well.
8. Add the ground coconut masala and enough water. Mix everything well.
9. Close the pressure cooker and cook until the thattapayaru and potatoes are completely cooked.
10. Once the pressure releases, open the cooker and mix well. Adjust the salt and consistency if needed.
11. Garnish with fresh coriander leaves and serve hot with rice, chapati, or dosa.

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Paneer Peas Masala | Matar Paneer

Matar Paneer is a classic North Indian curry made with soft paneer cubes and green peas simmered in a rich, flavorful onion-tomato gravy. This restaurant-style favorite pairs perfectly with naan, roti, jeera rice, or plain rice.

Paneer is an excellent source of protein and calcium, while green peas are rich in fiber, vitamins, and plant-based protein. Together, they make this curry a wholesome, nutritious, and satisfying meal.

Ingredients

For the gravy paste:

• Onion – 1 large, chopped
  
• Tomato – 2 medium, chopped
  
• Green chillies – 2
  
• Ginger – 1 inch
  
• Garlic – 5 cloves
  

For the curry:

• Paneer – 200 g, cubed
  
• Green peas – 1 cup (fresh or frozen)
  
• Oil or ghee – 2 tbsp
  
• Cumin seeds – ½ tsp
  
• Turmeric powder – ¼ tsp
  
• Chilli powder – 1 tsp
  
• Coriander powder – 2 tsp
  
• Cumin powder – ½ tsp
  
• Garam masala – 1 tsp
  
• Kasuri methi (dried fenugreek leaves) – 1 tsp, crushed
  
• Salt – to taste
  
• Coriander leaves – for garnish
• Water – as needed

Method

1. Heat a little oil in a pan. Add chopped onions and sauté until they turn soft.
   
2. Add tomatoes, green chillies, ginger, and garlic. Cook until the tomatoes become soft and mushy.
   
3. Allow the mixture to cool and grind into a smooth paste. Set aside.
   
4. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
   
5. Add the prepared onion-tomato paste and cook until the raw smell disappears and oil starts to separate.
   
6. Add turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, and salt. Mix well.
   
7. Add green peas and cook for a few minutes.
   
8. Add water as needed and let the gravy simmer until the peas are cooked.
   
9. Add paneer cubes and cook for a few minutes until they absorb the flavors.
   
10. Crush kasuri methi between your palms and add it just before switching off the stove. Mix well.
    
11. Garnish with coriander leaves and serve hot with naan, roti, chapati, or rice.
    

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Pepper Chicken Fry|Mizhagu Kozhi Varuval|மிளகு கோழி வறுவல்

Pepper Chicken Fry is a South Indian dish which goes well with rice and chapathi. Freshly prepared dry roasted pepper and fennel seeds gives the dish a unique aroma and distinctive taste.

Ingredients

• Boneless Chicken - 250g
• Large Onion - 1, finely chopped
• Ginger garlic paste - 2 tbsp
• Turmeric powder - 1/4 tsp
• Curry leaves - 10
• Salt - To taste
• Oil - 3 tbsp

    To roast and grind

• Whole black pepper - 1.5 tbsp
• Fennel seeds -  1/2tsp
• Cumin seeds - 1/2 tsp
• Red chillies - 3
• Coriander seeds - 1 tbsp

Method

1. Heat oil in a wide pan.
2. Add onion and fry till they turn golden brown.
3. Now add ginger garlic paste and fry for a minute.
4. Then add turmeric powder and salt.
5. Add chicken pieces and mix with the masala.
6. Cover the pan and cook the chicken for 10 minutes in medium heat. Sprinkle some water whenever needed.
7. Add the ground powder to the cooked chicken and cook till the chicken is cooked.
8. Adjust salt to taste and serve it hot as side dish for any rice varieties or chapathi.

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Kara Muttai Omelette

Kara Muttai Omelette is a spicy and flavorful South Indian-style egg dish made with a fragrant onion-tomato masala topped with lightly seasoned eggs. It is so tasty and satisfying that it can be enjoyed as a complete meal with hot rice—no curry needed at all.

Ingredients

• Eggs - 4
• Green chillies - 1
• Onion - 1, finely chopped
• Tomato - 1
• Garlic - 2 cloves, crushed 
• Curry leaves - few
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Garam masala - 1/2 tsp
• Salt - to taste

Method

1. In a bowl, whisk the eggs with a little chopped onion, green chillies, and salt. Set aside.
2. Heat oil in a pan.
3. Add chopped onion, garlic, curry leaves, and sauté until soft.
4. Add chopped tomatoes and cook until mushy.
5. Add turmeric powder, chilli powder, coriander powder, and garam masala. Cook for a few seconds until aromatic.
6. Spread this masala evenly on the pan.
7. Pour the egg mixture over the masala and let it cook on medium flame.
8. Once the base is cooked, flip carefully and cook the other side until done.
9. Serve hot with rice.

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