Chilli Gobi (Cauliflower)

Chilli Gobi probably comes a close second, Chilli Paneer, as a popular vegetarian starter in the Indo-Chinese Cuisine. It has a similar sweet, tangy and mildly spicy flavours like Chilli Paneer. Here, whenever I make Chilli Gobi, most of the time all the cauliflower florets that are fried don’t really make it to the sauce..:)…

Chilli Chicken

If you think of Indo-Chinese Chicken recipes, then Chilli Chicken will probably top the list. When traveling in the North of India, we had this food combination of Tandoori Roti, Dal Fry and Chilli Chicken. Sounds odd, right? But try ordering this from the dhabas and you will know why we loved this combo..:) Chilli…

Butter Chicken

Butter Chicken doesn’t really need an introduction. A rich, flavorful and mildly spicy Chicken gravy dish is what I would describe it as! My kids like having this with rotis as well as rice. And I even put just the chicken pieces with a little gravy and make it a roll and pack for their…

Ammachy’s Chicken Roast

You must be wondering why this name for a Chicken Roast. Well, I didn’t name it like that, my kids did. Ammachy, in Malayalam, is used to refer to mom or grandmom. In my case, my kids call my mother Ammachy. And the chicken roast recipe that I am sharing with you today tastes just…

Paneer Butter Masala

Paneer Butter Masala is an Indian recipe which is usually liked by kids and adults alike. It isn’t very spicy and has a thick gravy, which makes it a good side dish with breads, rotis or rice. I have limited the use of butter and cream in the recipe, but you can adjust it and…

Easy Chicken Stew (Kerala Cuisine)

Stew forms an integral part of the Kerala Christian Cuisine. The word ‘Stew’ essentially means to cook slowly in a liquid in a covered vessel. In a kerala stew, the liquid which is used to cook the stew is coconut milk. The meat/vegetables is first cooked in the most diluted form of coconut milk. Just…

Chilli Paneer

Chilli Paneer (Indian Cottage Cheese) is a very popular Indo-Chinese dish. It becomes even more interesting as this can be served as both a starter as well as a main course. Why do I call it Indo-Chinese?? Well, you would not find paneer in the menu in an authentic Chinese restaurant!!! The closest ingredient to…