Chicken Drumstick Fry

Most of our weekend lunch or dinner is non-veg,depending on the availability of ingredients it will be either a simple Chicken fry and rasam or Chicken Pulao and Chicken Curry.
Last week my kiddo was down with flu and cold wanted to give some chicken soup.As we make the chicken soup with boned chicken  got a big pack of chicken drumstick which is more for 3 of us.After making the soup for couple of days wanted to try something  with the remained drumsticks but not in a mood to make biriyani or Tandoori chicken.Suddenly got the idea of making fry with it which I had it in my sister's place last time to pair it with rasam for dinner.It was a so delicious and the chicken was cooked perfectly and made in less than 30 minutes.The only thing is chicken needs to be marinated for atleast 4-5 hours.I marinated the chicken in the morning and made it in the evening,now on to the recipe....................


Chicken drumstick5-6nos.
Onion1no.(medium size)
Tomato1no.(medium size)
Ginger&garlic paste 1tsp
Green chilly(slit) 3nos.
Curry leaves 2 sprigs
Coriander leaves/Cilantro(chopped)2tbs
Coriander leaves(chopped)2tbs

For marination
Ginger&garlic paste2tsp
Red chilly Powder2tsp
Coriander powder2tsp
Garam masala powder 1/2tsp
Yogurt/curd 2tbs


  • Wash and clean the chicken and make 4-5 slits with a sharp knife on the chicken so that the marinade gets absorbed well.
  • Mix the given ingredients given for the marination in a bowl and rub it well to the chicken pieces.Let it rest in the refrigerator for 4-5 hours or overnight.
  • Heat a pressure pan with 2tbs of oil and saute the onion along with green chilly,curry leaves then add the ginger&garlic paste.Fry it till the raw smell disappears.
  • Now add in tomato and the salt cook it mushy,once the tomato is cooked add the marinated chicken,mix it well.
  • Stir it for a minute to get everything blends well,close it the lid and cook it for a whistle.
  • Now heat a dosa griddle or wide mouth pan add the remaining oil,add the cooked chicken pieces along with masala and roast it till it becomes dry.
  • Finally add the chopped coriander leaves.
  • Chicken fry is ready.
  • Serve it with pulao or rice and rasam.

  • The amount of chilly powder given is for the spicier side,if you want milder version reduce the amount.
  • This fry can be done in an open cooking method,it takes little more time and needs more oil to cook,to cut down the oil I made in the pressure pan.

Mixed Vegetable Masala Pasta(Indian Style)

My kiddo loves pasta,but he doesn't like to it for lunch box if it is loaded with cheese and pasta sauce.When it comes to lunch box he prefers this one and I make it for our dinner whenever I feel lazy to cook.Here goes my recipe for Indian style masala pasta....................


Tomato(finely chopped)1no.
Mixed veggies(carrot,beans,capsicum) 1cup(cut into strips)
Ginger&garlic paste 1tsp
Green Chilly(chopped)2nos.
Coriander leaves(chopped)2tbs
Red chilly powder1/4tsp
Coriander powder1/4tsp
Garam masala powder1/8tsp
Turmeric powder1/8tsp
Tomato Ketchup1tbs
Saltto taste
Olive Oil1tbs


                         Cook the pasta in a boiling water till it gets soft and cooked.Drain the excess water and keep it aside.
Heat a pan with oil,saute the onion and green chillies till the onion becomes transparent,add the ginger and garlic paste.
Then goes in the veggies.Stir it well until the veggies become tender,now add the tomato cook it mushy.
Add in all the powders and salt,give it a mix.Now add 2 tbs of water cook it covered partially.Once it becomes thick add the cooked pasta and mix it well,keep it in a medium flame for a minute or two.
Finally add the coriander leaves and tomato ketchup and mix it.
Yummy Masala Pasta is ready.


  • Here I used the fusilli pasta you can use any shape.
  • Adding tomato ketchup is purely optional,I add this one only for my kiddo.
  • The amount of red chilly powder can be increased according to preference.
Click here to check my blogger buddies recipe for Blogging Marathon#24.
Linking this to Kid's Delight-Lunch box recipes hosted by PJ of Seduce your Taste Buds,started by Srivalli.

Green Peas and Potato Pulao

This is a simple yet quick to make one pot meal which is a milder version suits for kids lunch box doesn't need of much masala.
My boy doesn't like rice varieties much for his lunch box so weekly once only takes either this rice or carrot rice along with some potato chips and veggie chips.Here is my version of delicious rice.


Basmathi rice/Ponni raw rice1cup
Onion(finely chopped)1no.(medium size)
Potato(small cubes)1no.(medium size)
Green peas(frozen/fresh)1/2cup
Green chilly 2nos.
Red chilly powder 1/2tsp
Garam masala powder 1/4tsp
Coriander leaves(chopped)2tbs
Saltto taste
For Tempering 

Cinnamom/pattai1 inch piece
Bay leaf1no.
Star anise 1no.
Cumin seeds1/2tsp

Wash the rice and cook it in a pressure cooker or electric cooker with a pinch of salt and a tsp of oil.Once it is done separate the grains and keep it aside.
Heat a pan with oil and splutter the cumin seeds and add the whole garam masala.Then add the green chillies and cashews,fry it for a minute,saute the onion till transparent.
Now add the cubed potato,green peas and give it a mix.Add the powders,salt and sprinkle some water and cook it for 2-3 minutes or till the potato is cooked.
Finally add the coriander leaves and stir it,turn off the flame.To this mixture add the cooked rice and mix it well gently till everything gets blend well.
Rice is ready.
Serve it with a vegetable fry and chips or onion raita.


  • The rice can be cooked separately or it can be add to the masal and cook it in the pressure cooker for a whistle.
  • As I ran out of frozen peas I used the soaked dried peas and cook it in the pressure cooker for a whistle.
Click here to check my blogger buddies participating in Blogging Marathon #24.
Linking this to Kid's Delight-Lunch box recipes hosted by PJ of Seduce your Taste Buds,started by Srivalli.

Spinach and Paneer/Palak Paneer Stuffed Paratha-Easy Kid's Lunch box Recipe

Today is the first day of Blogging Marathon #24 for week 4 and the theme I chose is Kids Lunch Box recipe.Being a mom of 7 years old picky eater,packing a nutritious lunch box which suits for his taste buds is really challenging for me.He always wants his lunch box to be mess free and it should be a fusion recipe.
Recently found out he has a liking towards paneer and spinach stuffed samosas,so wanted to try this combo.One such thing he loves to take for lunch box is stuffed paratha smeared with tomato ketchup.So I experimented the stuffing with his favorite paratha and the end result was a super hit.He surprised me with an empty lunch box and said that it was so delicious.Here goes the recipe...............  


For the outer covering
Wheat flour2cups
Water to knead
Oil or ghee for brushing the parathas
For the stuffing
Spinach/palak(finely chopped)2cups (tightly packed)
Red chilly powder1/2tsp
Garam masala powder1/4tsp
Cumin seeds/jeeragam1/2tsp
Aamchur powder1tsp
Turmeric powder/manjal podi1/2tsp
Coriander leaves/cilantro2tbs(finely chopped)
Saltto taste


  • Mix in wheat flour,salt and oil in a bowl,slowly add the water and knead into a stiff dough.Cover the dough and let it rest for 30 minutes.
  • Meanwhile prepare the stuffing,heat a skillet with oil and crackle the cumin seeds,add the grated ginger and add the finely chopped spinach and saute it for a minute.Drain the excess water in the cooking process. Now add the powders,salt and mix it well so that everything gets blend and cook it for a minute or two.
  • Finally add the paneer and coriander leaves and put off the flame.Set it aside,let it cool completely.
  • After cooling divide into equal portions and also divide the dough into equal portions.
  • Flatten the dough into 3' disc and keep the stuffing and seal it.On a floured surface roll it into 6-7 inch paratha of desired thickness.
  • Cook it on a hot griddle both sides till golden color and spots appear,brush it with oil or butter or ghee according to your preference.
  • Serve it raitha,pickle,ketchup or curry of your choice.


  • Do not cook the stuffing for a long time after adding the paneer.
  • It is necessary to drain the water while cooking the spinach otherwise the stuffing would be watery.
  • If the stuffing is watery add a tbs of thin poha(rice flakes) to absorb the moisture.
  • Try to use the fresh spinach as the frozen spinach tends to leave lot of water.
  • As I made it for my kid,didn't use green chillies if you want you can add finley chopped chilly along with ginger.
Check out fellow bloggers participating in Blogging Marathon#24.

Tomato Chutney-Side Dish For Idly and Dosa

Today's recipe is a simple spicy and tangy chutney,a good accompaniment for idly and dosa which is one of my favorite.The juicy tomatoes are sauteed along with green chillies for spicy and flavored with garlic makes the chutney delicious.
As the weather is cold day by day here,especially since monday it is terrible cold(14 F) not feeling to cook anything special,but the taste buds wanted something spicy and hot.
To satisfy the cravings I made this chutney and enjoyed along with the idly for breakfast.Here goes the recipe....  


Tomato3nos.(medium size)
Green Chilly6-7nos.
Garlic/poondu3 clove
Tamarind(optional)blueberry size
Salt 11/2tsp
Oil 1tbs
For the Tempering
Mustard seeds/kadugu1/2tsp
Urad dhal/Uluttham Paruppu1tsp
Curry leaves(chopped)few leaves


                Finely chop the tomatoes and garlic,slit the green chillies.Start by heating the pan with oil and saute the green chillies and garlic.Then add the tomatoes.
Cook it till the tomatoes get mushy.Once it turned mushy and cooked well turn off the flame and add the tamarind if you are using.Let it cool down completely. Blend it well in blender along with salt to a fine paste.Heat a pan with oil and do the tempering and add the ground chutney to it.No need to cook.
Spicy and tangy tomato chutney is ready.

Serve it with fluffy idly or dosa.


  • The chutney will be in the spicy side as we like to have it spicy with idly.
  • Use of green chillies and garlic makes the chutney more flavorful,do not use the red chilly.
  • Adding the tamarind is purely optional if the tomatoes are sour enough then no need of it.

Gulab Jamun - My 200th Post

This is my 200th post and want to share our family's favorite sweet Gulab jamun.Before getting into the recipe I would like to thank ally readers and friends for the constant support and encouragement.
Originally gulab jamun is made with fresh khoya by condensing the milk to a solid consistency.After that a considerable amount of all purpose flour is mixed to form a soft dough.The dough is made into cute ball and deep fried in the ghee then dunked into cardamom or rose flavored sugar syrup.After soaking an hour or two delicious juicy gulab jamuns will be ready to dig in.It can be eaten as such or served it along with a scoop of vanilla ice cream to make it more tasty.
But these days so many ready made mix for gulab jamun is available in the market to make the job easier.I also used to buy the readily available mix till I met a friend 3years back.She made this yummy sweet in a scratch with the milk powder.When I asked for the recipe she humbly shared this recipe. Today I made this exotic sweet with the dry non fat milk powder and it came out very delicious and spongy.As I had to take the picture in the natural light I couldn't wait till the balls get soaked.After soaking for two hours the jamuns were almost double in size.Now on to the recipe.........................


Milk Powder1cup
All purpose flour/maida2tbs
Ghee/clarified butter/nei2tbs
Cooking Soda a generous pinch
Milk(to knead) as needed
Cardamom/ellaki powder1/2tsp
Oil/gheefor frying

                    Heat the sugar in a pan with 11/2 cups of water and stir it,keep in a medium flame till it becomes thick(no need of string consistency).Add the cardamom powder and keep it aside.
Take the milk powder,all purpose flour,ghee,cooking soda and mix it till crumbly.
Now slowly add the milk and knead it gently to a soft dough,keep it aside for 5 minutes.If it is too thick then add little more milk and knead it well.Pinch a small gooseberry size ball and roll into a smooth ball without giving too much of pressure.
Heat the pan with oil and gheein a medium flame and drop 6-7 and rotate the pan so that all sides of the ball gets cooked evenly.
Once it is cooked to golden brown color drain it  from the oil and drop it in the  sugar syrup.
Soak it in the sugar syrup frt atleast two hours.


  • If the dough is too thick the jamuns will be hard. 
  • While making the balls do not give too much of pressure to get the smooth finish. 
  • The oil should be in a low to medium flame otherwise the jamuns turn brown without cooking. 
  • Grease the palms to make the balls smooth without cracks.

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