Chicken Masala


Category :

Chicken (cut into small pieces) - 1
Onion - 1
Tomato - 1
Ginger/Garlic Paste - 2 tbsp
Turmeric Powder - 1 tsp
Shakthi Chicken Masala - 3 tbsp
Chilli Powder - 2 tbsp
Dhania Powder - 3 tbsp

Coconut - 2 tbsp
Cashews - 6
Poppy Seeds - 1 tsp
Sombu - 1 tsp

Urad Dhal - 1 tsp
Cloves - 3
Cardamom - 3
Cinnamon - 1 small stick
Star Anise - 2 petals
Dried Chilli - 2
Curry Leaf - 2 stems

1. Heat oil in a pan. Fry seasonings. Add ginger garlic paste and fry for about 1 min.
2. Add onion and fry until light brown. Add tomatoes.
3. Once tomato softens, add chicken pieces and turmeric powder and fry for sometime.
4. Add chilli powder, dhania powder, shakthi masala and salt.
5. When chicken ¾ cooked, remove from pan and set aside (leave gravy in the pan).
6. Add ground paste to the gravy in the pan and fry until it thickens. Transfer the chicken pieces back to the pan and fry for another 10 mins.

Mealmaker Kulambu


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The Finished Product:

Mealmaker - 1 cup
Onion - 1
Chilli Powder - 2 tbsp
Dhania Powder - 4 tbsp
Turmeric powder

Tomato - 1 large
Almonds - 10
Cashews - 5
Sombu - 1 tsp
Cumin - 1 tsp
Poppy Seeds - ½ tsp
Ginger - Small piece

Urad Dhal
Mustard Seeds
Bay Leaf

1. Soak mealmaker in hot water for 5 mins. Rinse twice in cold water.
2. Heat little oil in pressure cooker. Fry mealmaker with turmeric powder for 3 mins. Add water and ½ tsp salt and cook until 1 whistle. Drain mealmaker and set aside.
3. In another pan, heat oil and fry seasonings. Add onion and fry till light brown.
4. Add ground paste and cook for 3 mins.
5. Add turmeric powder, chilli powder and dhania powder and fry for another 3 mins.
6. Pour tamarind juice and water and boil for about 10 mins.
7. When gravy is thick, add mealmaker and cook for another 5 mins.

Fried Rice Sticks (Mai-Fun)


Category :

The Finished Product:

Rice Sticks -1 packet
Assortment of vegetables - 2 cups
(Cabbage, carrot, capsicum,
baby corn, bean sprouts)
Tofu (cubed) - 1 box
Tomato - 1 small
Light soy sauce - per taste
Onion - 1 large
Shallots - 2
Garlic - 3 cloves
Chilli powder - per tasteVegetable stock (optional) - 1 cube, dissolved in hot water

1. Soak rice sticks in tap water for 30 mins. Drain the water, cut into medium length and keep aside.
2. Pan-fry the tofu with a little soy sauce and chilli powder. Keep aside.
3. Heat oil in a large wok. Fry the shallots. Once browned, removed with slotted spoon and keep aside.
4. Grind tomato, ¼ onion and garlic. Fry ground mixture in oil retained in previous step. Add chilli powder, salt, soy sauce and vegetable stock and continue frying.
5. Once raw smell is gone, add thinly sliced vegetables (except cabbage and capsicum) and cook for 3 minutes.
6. Add cabbage, capsicum and rice sticks. Mix well and cook for few minutes.
7. Add fried onion and fried tofu. Turn off heat and keep covered for 3 minutes.

Vegetable Masala Fried Rice


Category :

The Finished Product:

Basmathi Rice: 2 cups
Assorted Veggies: (Cabbage, Carrot, beans, corn, caulifower, baby corn, peas) 2 cups
Onion: 1
Chilli Powder: 3 teaspoons
Dhania Powder: 2 tablespoon
Garam Masala: 1 teaspoon
Red Chillies: 4
Channa Dhal: 1 teaspoon
Sombu: 1 teaspoon
(dry roast and grind these ingredients)
Cardamom: 4
Cloves: 4
Cinnamon: 1 stick
Bay Leaf: 2
Mustard Seeds
Urad Dhal
1. Wash rice and soak for 10 minutes.
2. Cook rice with 3 cups of water and 1 teaspoon salt. Once cooked, transfer to a plate to cool.
3. Heat ghee in a pan and fry cashews and half the onion. Keep aside.
4. Heat little oil and fry seasonings. Add remaining onion and tomato and fry until soft.
5. Add turmeric, chilli powder, dhania powder and garam masala. Fry for 3 mins.
6. Add chopped vegetables (except cabbage) and cook for 2 mins.
7. Add cabbage and cook with enough salt.
8. Add the cooked rice to the pan little by little, mixing the vegetables with the rice.
9. Add ground powder, cilantro and fried cahews and onions. Turn off heat and keep pan covered for 5 minutes.

Tofu Cutlet


Category :

The Finished Product:

Tofu(Medium Firm): 1 packet
Potato (Boiled and Mashed): 1
Bengal Gram Flour: 2 tablespoon
Corn Flour: 1 tablespoon
Green Chilli (Finely Chopped): 2
Ginger (Finely Chopped): 1 teaspoon
Chilli Powder: 1 teaspoon
Cilantro (Finely Chopped)
Turmeric Powder
1. Mash tofu and mix with mashed Potato.
2. Mix with all the remaining ingredients.
3. Make into lemon-sized balls, flatten and deep fry until golden brown.

Vegetable Soup


Category :

The Finished Product:

Carrot: 2
Brocolli: 1 crown
Onion: 1
Enoki (straw) Mushroom: 1 Packet (remove the roots)
Green Chilli: 1
Vegetable Stock: 1 cube (Knorr Vegetable Bouillion

1) Heat little oil in presuure cooker. Lightly saute onion, tomato, carrot and all vegetables..
2) Add 1 cup of water and the stock cube. Cover and cook for 3 whistles.
3) Open the cooker and let the contents cool. Then grind the contents to a smooth texture.
4) Transfer to vessel, add sufficient water, salt pepper and heat through.



Category :

Almonds - 1 cup
Sugar -equal amount as ground almond paste
Ghee -butter stick, melted
Saffron - pinch

1. Soak almonds in hot wter for 10 mins. Peel off the skin and grind to smooth paste with saffron and just enough water,
2. Measure the grouond paste. Add equal amount of sugar (little less if desired).
3. Heat almond-sugar mixture in a non-stick pan over medium flame, stirring constantly.
4. When mixture starts to stick to bottom of pan, add ghee little by little.
5. Stir until mixture stops sticking to the sides of the pan (about 30 mins).
6. Pour onto a greased tray. Cut into diamond shape in 5 mins when it is still warm.

Vasantha Achi's Cooking Meetup


The most wanted Achi's Cooking meetup happened today at Meena Babu's house in Farifax. Our chief cook, Vasantha Achi led the show with her great mouth watering recepies. For those who couldn't make it for the show visit the picture gallery to get a feel for it!

Our menu for the day:

For Appetizers:
1) Vegetable Soup
2) Tofu Cutlet
3) Fruit Punch (Meena Babu's quick thirst quenching drink!) -- A must try!!!

Main Course:
1) Vegetable Masala Fried Rice
2) Fried Rice Sticks (Mai Fun)
3) Mealmaker Kulumbu
4) Chicken Masala

1) Almond Burfee

I have posted all the above recipe's in today's blog... Try them out and send in your comments....
A few pictures from this great event:

Chettinad Chicken Rasam.(Aaya's style)


Category : ,

You will not find this recipe anywhere on the net! This is an authenticate dish from Chettinad!


For the Stock:

Chicken: All the non meaty parts from a whole chicken (reserve the meaty part for the chicken masalai). You can also include the neck portion, liver and gizzard.
Turmeric Powder: 1/4 teaspoon.
Chili Powder: a pinch.

Pressure cook the above: 1 whistle + 10 minutes in simmer.

For the Rasam Powder:

1) Dry Red Chillis: 8
2) Coriander seed: 1 teaspoon.
3) Urad dhal: 1 teaspoon
4) Pepper: 1 teaspoon
5) Aniseeds: 1 teaspoon
6) Jeera: 1 teaspoon.

In a little ghee fry the above and grind coarsely.

For the Rasam:
Aniseed: little
Jeera: little
Pepper: little
Curry leaves: few
Pulpy Tomatoes: 2 large
Tamarind paste: 1/4 teaspoon
Coriander leaves.

For the secret seasoning:

Small pearl onion: 2 nos
Garlic pod: 2 nos

Coarsely crush both the ingredients.


1) Prepare the chicken stock and the rasam powder in parallel
2) In a pan, add ghee, then add the seasoning (Aniseed, Pepper and Jeera)
3) Then add curry leaves and the chopped tomatoes
4) Cook the tomatoes until oil oozes out
5) Add the chicken stock
6) Add the Rasam powder
7) Add the tamarind paste
8) Allow the whole mixture to boil for about 10 minutes
9) Then add salt and the secret seasoning.
10) Allow the mixture to boil for 5 more minutes and finally season with chopped coriander leaves.

This rasam would heal cold and cough. It is a bit spicy so you might want to try it with rice. But we love to drink this rasam!