If you want a quick dinner chicken curry that tastes rich without being heavy, this recipe is built for you: a simple onion–ginger–garlic base, a yogurt spice mix for tang and body, and a cashew paste finish for a creamy restaurant-style texture—without adding.

This curry is also super versatile: it’s meant to pair with idli, dosa, chapati, or rice, making it a reliable “one gravy fits all” weeknight dish.

What is this Bachelor Chicken Curry?

Easy Bachelor Chicken Curry is a simple homemade chicken curry made with basic pantry ingredients like onions, yogurt, spices, and cashew paste. It is a quick, beginner-friendly chicken recipe that anyone can cook without complicated steps.

This recipe is perfect for people who want a flavorful homemade chicken gravy without spending too much time in the kitchen.

What’s the Taste and Texture of this recipe

This chicken gravy is rich, mildly spicy, and creamy.
The yogurt spice mix gives the gravy a slight tanginess.
Cashew paste makes the curry smooth and slightly thick.
Curry leaves and garam masala add a wonderful aroma.
The final gravy is silky, flavorful, and perfect for mixing with rice or dipping with roti.

When can it be served

• This dish is great for many occasions such as:
• Quick weekday dinner
• Bachelor cooking
• Lazy weekend meals
• Lunch box recipes
• Small family meals
• Since it is easy to prepare, it is perfect when you want a comforting homemade chicken curry quickly.

Why this Bachelor chicken curry works

• There are many chicken gravy recipes, but this one is special because:
• Uses simple ingredients available in every kitchen
• Minimal chopping
• No complicated cooking techniques
• Ready in about 30 minutes
• Even someone cooking chicken for the first time can make this successfully.

What I love about this recipe

What I love most about this recipe is that it gives restaurant-style taste with very little effort.
The cashew paste adds a richness, the yogurt gives depth of flavor, and the spices create a perfect balance of taste. It’s the kind of recipe you can make again and again because it is easy, comforting, and delicious.

Check the video – How to make Bachelor Chicken Curry

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil with English description – Just Samayal (detailed videos).

Check few of my collection of recipes

If you are a non veg lover then do check my huge collection of Non veg recipes

• Chicken Recipes
• Egg recipes
• Fish Recipes

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

Main ingredients used in this Bachelor Chicken Curry

Main Ingredients

– Chicken: ~400 g 
– Onion: 1 large 
– Ginger: 1-inch piece 
– Garlic: 3–4 cloves 
– Green chili: 1 
– Oil: 3–4 tbsp (sesame oil suggested, any cooking oil works) 
– Salt: to taste

Yogurt spice mix

– Thick curd / yogurt: 3–4 tbsp 
– Turmeric powder: 1/4 tsp 
– Chili powder: 1 tsp 
– Coriander powder: 1 tsp 
– Cumin powder: 1/2 tsp

Finishers

– Cashews: 15 (soak in hot water 10 min, then grind) 
– Curry leaves: a handful 
– Garam masala OR chicken masala: 1/2 tsp 
– Lemon juice: a squeeze 
– Coriander leaves: to garnish Source

Step-by-step method to make Bachelor Chicken Curry

Now lets see the step by step instructions with photos to make this Bachelor chicken curry recipe.

1) Make the flavor base (no water grinding)

Wash 400gms of chicken with a pinch of turmeric and rock salt. Keep it aside.

Grind onion + ginger + garlic + green chili into a coarse paste. The key here: don’t add water—keep it thick for better sautéing and flavor concentration.

2) Sauté until the raw smell goes

Heat oil in a pan.

Add the ground paste and sauté the paste until the raw smell disappears (this is where the curry’s depth starts).

3) Add chicken + salt and cook on medium

Add chicken and salt, then cook on medium flame for a few minutes to seal in juices and start building the gravy base.

4) Mix the yogurt masala

In a bowl, whisk yogurt with turmeric, chili powder, coriander powder, and cumin powder until smooth (no lumps).

5) Add yogurt masala and simmer until oil separates

Add the yogurt-spice mix into the pan, stir well, and cook until you see oil separating—that’s the sign your masala is cooking properly.

6) Cover and cook until chicken is tender

Cover and cook around 10–12 minutes (adjust based on cut size) until chicken is tender.

7) Add cashew paste for creaminess

Blend soaked cashews into a smooth paste and add it in—this is the “creamy cheat code” that makes the curry feel richer.

8) Finish with curry leaves + masala

Add curry leaves and garam masala (or chicken masala). Simmer another 3–4 minutes on low so the aroma blooms without overcooking.

9) Lemon juice at the end

Turn off the heat, then squeeze lemon juice.

Garnish with coriander and serve hot.

Serving Suggestions

Keep it classic or mix it up—this gravy pairs like a dream:

Classic South: Goes well with Parotta, Idiyappam, dosa and hot steamed idlies.

Rice rules: Spoon it over steaming basmati or jeera rice for the ultimate soak-up situation. Even It is especially delicious with hot steamed rice and a little ghee.

Bready bliss: Mop it with soft rotis, naan, or even crusty bread if you’re feeling Indo-Western.

Sidekicks: A simple cucumber raita or onion salad cuts the richness. For company, add a fried egg on top for brunchy flair.

Pro move: Serve family-style in a big bowl with lime wedges on the side—encourages second

Expert Tips

I’ve tweaked this recipe over countless solo cooking sessions, so here’s what elevates it from good to “wow”:

Marinate for magic:

Toss the chicken in the yogurt spice mix for 15-20 minutes before cooking. It tenderizes the meat and infuses flavor—trust me, it’s worth the wait. (I didn’t marinate in this recipe, since i wanna make it quick)

Low and slow on the onions:

Sauté them until golden brown (not burnt!). This caramelization is the flavor backbone; rush it, and you’ll miss that depth.

Whisk the yogurt:

Use thick curd to avoid the gravy becoming watery. Beat it smooth before adding to avoid curdling. If it starts to separate, a splash of water and gentle stirring saves the day.

Creamier Cashews:

Grind the cashews into a very smooth paste for a creamy gravy.

Taste as you go:

Start with half the chili powder and adjust—better safe than spicy regret.

Fresh is fierce:

Use fresh curry leaves if possible; they sizzle in hot oil like little flavor bombs.

Avoid common mistakes

– Don’t add water early. The chicken releases juices and the yogurt mix forms the gravy; adding water too soon can dilute flavor.  
– Cook yogurt masala patiently. Wait for the oil-separation cue—this avoids the “raw spice” taste.  
– Lemon juice always last. Adding it while boiling can mute the bright aroma—finish after switching off.

Storage Tips

Leftovers? Lucky you—this gets even better overnight as flavors meld.

Fridge: Cool completely, then store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water to revive the gravy.
Freezer: Portion into freezer bags for up to a month. Thaw overnight and simmer—perfect for batch cooking.
Heads up: The lemon juice can make it tangy post-thaw, so add fresh at serving. Avoid microwaving on high to prevent drying out the chicken.

Frequently Asked Questions – FAQ

Some Frequently asked questions while making this Bachelor Chicken Curry

Variations to this Bachelor Chicken Curry

This base is versatile—tweak it to match your mood or fridge raid:

Veggie boost:

Add diced potatoes, carrots, or bell peppers with the chicken for a heartier stew.

Creamier twist:

Swap yogurt for coconut milk for a milder, tropical vibe.

Protein swap:

Go vegetarian with paneer or chickpeas; it holds up just as well.

Spice level up:

For extra heat, throw in a dried red chili or smoked paprika. Dial it down with more cashew paste for silkiness.

Tangy Tomato

Add 1 chopped tomato while sautéing onions for a slightly tangy gravy.

Butter Chicken Style:

Add 1 tbsp butter and a little cream at the end for a richer taste.

Fusion fun:

Stir in a teaspoon of peanut butter with the cashews for a Thai-inspired nuttiness.

Recipe Card for Bachelor Chicken Curry Recipe

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Bachelor Chicken Curry

Easy Bachelor Chicken Curry is a simple homemade chicken curry made with basic pantry ingredients like onions, yogurt, spices, and cashew paste. It is a quick, beginner-friendly chicken recipe that anyone can cook without complicated steps. This recipe is perfect for people who want a flavorful homemade chicken gravy without spending too much time in the kitchen.

Course dinner, Main Course, Side Dish

Cuisine Indian, North Indian, South Indian, tamil nadu

Keyword bachelor chicken curry, bachelor chicken gravy, chicken curry with cashew paste, chicken curry with yogurt, creamy chicken gravy, easy chicken masala, quick dinner chicken recipe, side dish for idli dosa, simple chicken curry recipe, south indian chicken curry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 320kcal

Author Akila

Equipment

• pan or kadai
• Bowl for mixing yogurt

Ingredients

Main Ingredients

• – Chicken: ~400 g
• – Onion: 1 large
• – Ginger: 1-inch piece
• – Garlic: 3–4 cloves
• – Green chili: 1
• – Oil: 3–4 tbsp sesame oil suggested, any cooking oil works
• – Salt: to taste

Yogurt spice mix

• – Thick curd / yogurt: 3–4 tbsp
• – Turmeric powder: 1/4 tsp
• – Chili powder: 1 tsp
• – Coriander powder: 1 tsp
• – Cumin powder: 1/2 tsp

Finishers

• – Cashews: 15 soak in hot water 10 min, then grind
• – Curry leaves: a handful
• – Garam masala OR chicken masala: 1/2 tsp
• – Lemon juice: a squeeze
• – Coriander leaves: to garnish

Instructions

Make the flavor base (no water grinding

• Grind onion + ginger + garlic + green chili into a coarse paste. The key here: don’t add water—keep it thick for better sautéing and flavor concentration.
  

Sauté until the raw smell goes

• Heat oil in a pan and sauté the paste until the raw smell disappears (this is where the curry’s depth starts).
  

Add chicken + salt and cook on medium

• Add chicken and salt, then cook on medium flame for a few minutes to seal in juices and start building the gravy base.

Mix the yogurt masala

• In a bowl, whisk yogurt with turmeric, chili powder, coriander powder, and cumin powder until smooth (no lumps).
  

Add yogurt masala and simmer until oil separates

• Add the yogurt-spice mix into the pan, stir well, and cook until you see oil separating—that’s the sign your masala is cooking properly.
  

Cover and cook until chicken is tender

• Cover and cook around 10–12 minutes (adjust based on cut size) until chicken is tender.

Add cashew paste for creaminess

• Blend soaked cashews into a smooth paste and add it in—this is the “creamy cheat code” that makes the curry feel richer.
  

Finish with curry leaves + masala

• Add curry leaves and garam masala (or chicken masala). Simmer another 3–4 minutes on low so the aroma blooms without overcooking.

Lemon juice at the end

• Turn off the heat, then squeeze lemon juice. Garnish with coriander and serve hot.
  

Video

Notes

Marinate for magic:

Toss the chicken in the yogurt spice mix for 15-20 minutes before cooking. It tenderizes the meat and infuses flavor—trust me, it’s worth the wait. (I didn’t marinate in this recipe, since i wanna make it quick)

Low and slow on the onions:

Sauté them until golden brown (not burnt!). This caramelization is the flavor backbone; rush it, and you’ll miss that depth.

Whisk the yogurt:

Use thick curd to avoid the gravy becoming watery. Beat it smooth before adding to avoid curdling. If it starts to separate, a splash of water and gentle stirring saves the day.

Creamier Cashews:

Grind the cashews into a very smooth paste for a creamy gravy.

Taste as you go:

Start with half the chili powder and adjust—better safe than spicy regret.

Fresh is fierce:

Use fresh curry leaves if possible; they sizzle in hot oil like little flavor bombs.

Avoid common mistakes

– Don’t add water early. The chicken releases juices and the yogurt mix forms the gravy; adding water too soon can dilute flavor.
– Cook yogurt masala patiently. Wait for the oil-separation cue—this avoids the “raw spice” taste.
– Lemon juice always last. Adding it while boiling can mute the bright aroma—finish after switching off.

Nutrition (Approximate)

Per serving:
Calories: ~320 kcal
Protein: ~25 g
Fat: ~20 g
Carbohydrates: ~8 g
Values may vary based on ingredients used.

Final Verdict

If you are looking for a quick, simple, and flavorful chicken curry, this Easy Bachelor Chicken Gravy is a perfect choice.
It uses minimal ingredients, simple cooking steps, and delivers a rich homemade taste that everyone will enjoy. Whether you are a beginner cook, a busy professional, or someone who wants a quick chicken dish, this recipe is reliable, comforting, and delicious.

I’d rate it a solid 9/10 (loses a point only because I crave it daily now). Give it a whirl this week, and let me know in the comments how it turned out—tag your pics with #BachelorGravyGlowUp!

Happy cooking, folks.

What’s your go-to solo supper?

The post Easy Bachelor Chicken Curry | Simple Chicken Gravy Recipe for Beginners appeared first on Learning-to-cook.

Aval Upma | Poha Upma south Indian Style

Aval Upma | Poha Upma south Indian Style recipe with step by step instructions for your easy understanding and learning.

This Aval Upma | Poha Upma south Indian Style is an easy and tasty breakfast which can be prepared in less than 10 minutes of time including the soaking time of the poha when using the thin poha. I used to prepare this for my kids lunch box also as it is easy to make in the morning hurry burry.

If you love this Aval Upma | Poha Upma south Indian Style, then do have a look at the below breakfast recipes.

• Rava Kichadi
• Oats smoothie
• Podi Oothappam
• Semiya Upma
• Coconut Sevai

Video recipe of Aval Upma | Poha Upma South Indian Style

Printable recipe of  Aval Upma | Poha Upma South Indian Style

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Aval Upma | Poha Upma south Indian Style

Aval Upma | Poha Upma south Indian Style is such a light breakfast recipe which is prepared in South Indian Style and can be taken by the people who wants to reduce their weight as it is very healthy yet tasty.

Course Breakfast

Cuisine Indian, South Indian

Prep Time 3 minutes minutes

Cook Time 5 minutes minutes

Soaking time 2 minutes minutes

Total Time 8 minutes minutes

Servings 3

Calories 200kcal

Author Akila

Ingredients

• Flattened Rice / Aval / pappa  egg stir - 1 cup
• Oil - 2 tbsp
• Mustard seeds - 1/4 tsp
• Urud dal - 3/4 tsp
• Channa dal / kadalai paruppu - 1.5 tsp
• Cumin seeds / jeeragam - 1/2 to 3/4 tsp
• Peanuts - little around 20 to 25
• Green chilli - 2
• Curry leaves - 1 spring
• Onion - 1 medium size
• Turmeric powder - 1/4 tsp
• Salt - as per taste
• Asafoetida - little
• Sugar - 1/2 tsp optional
• Lemon juice from half lemon optional
• Coriander leaves for garnishing
• Water as needed to soak/wet the aval

Instructions

• Take Thin Poha.
• Soak thin poha for about 2 to 3 min only, else it becomes very soggy. Also instead of soaking, take a filter and add the poha. Now add the water for a min until all the poha are fully wet.
• So now remove the poha and keep aside.
• In a pan, add little peanuts and fry for a while. If you are having fried peanuts already, you can use them too.
• Remove and keep aside.
• In the same kadai or pan, add 2 tsp oil.
• Add mustard, urud dal, channa dal and the fried peanuts.
• Fry them again slightly.
• Add the cumin seeds now and fry. This is added at a 2 to 3 min later, as the other dals need to be fried first.
• Add the curry leaves and chilli and again fry them.
• Include the onion now and saute them nicely.
• Once the onion is fried for half, add the turmeric, salt and asafoetida.
• Mix them nicely.
• Now add in the sugar and mix.
• Once the onion is sauted nicely, add the soaked flattened rice now.
• Mix them nicely and cover and cook for 2 min only. No need to add any water, else it will become very soggy.
• Add the lemon juice now, mix.
• again cover and cook for 2 more min.
• Garnish with coriander leaves and serve it.

Step by step instructions for Aval Upma | Poha Upma South Indian Style

Ingredients

Flattened Rice / Aval / pappa  egg stir – 1 cup
Oil – 2 tbsp
Mustard seeds – 1/4 tsp
Urud dal – 3/4 tsp
Channa dal / kadalai paruppu – 1.5 tsp
Cumin seeds / jeeragam – 1/2 to 3/4 tsp
Peanuts – little (around 20 to 25)
Green chilli – 2
Curry leaves – 1 spring
Onion – 1 medium size
Turmeric powder – 1/4 tsp
Salt – as per taste
Asafoetida – little
Sugar – 1/2 tsp (optional)
Lemon juice from half lemon (optional)
Coriander leaves for garnishing
Water as needed to soak/wet the aval

Method to prepare Aval Upma  | Poha Upma South Indian Style

Take Thin Poha.

Soak thin poha for about 2 to 3 min only, else it becomes very soggy. Also instead of soaking, take a filter and add the poha. Now add the water for a min until all the poha are fully wet.

So now remove the poha and keep aside.

In a pan, add little peanuts and fry for a while. If you are having fried peanuts already, you can use them too.

Remove and keep aside.

In the same kadai or pan, add 2 tsp oil.

Add mustard, urud dal, channa dal and the fried peanuts.

Fry them again slightly.
Add the cumin seeds now and fry. This is added at a 2 to 3 min later, as the other dals need to be fried first.

Add the curry leaves and chilli and again fry them.

Include the onion now and saute them nicely.

Once the onion is fried for half, add the turmeric, salt and asafoetida.

Mix them nicely.

Now add in the sugar and mix.

Once the onion is sauted nicely, add the soaked flattened rice now.

Mix them nicely and cover and cook for 2 min only. No need to add any water, else it will become very soggy.

Add the lemon juice now, mix.


again cover and cook for 2 more min.

Garnish with coriander leaves and serve it.

Yummy and healthy, Aval Upma | Poha Upma is ready to be served.

The post Aval Upma | Poha Upma South Indian Style appeared first on Learning-to-cook.

Chicken gravy is loved by most Indian people and it would be the main side dish in most of the sunday’s in our home and This is specially made by my mother.

Chicken Gravy – This is a simple chicken gravy which is my moms special. Everyone’s first Guru in cooking would be their mother only. I always love my mom’s chicken gravy very much, as this is not only tasty one but also, very easy one to prepare. This is my first chicken dish, which I learnt from my mother after the marriage (before I only know to eat… he he he….). So newly married bride and bachelors can try this recipe easily. So lets see how to make this chicken gravy / madras chicken gravy.

You can view some of the chicken recipes below
Chettinad pepper chicken
Country chicken biryani
Chicken franks in Indian style
Chicken 65
Chicken Cashew Gravy

How to make Simple Chicken Gravy

Ingredients

Chicken – 1/2 kg
Nallennai or any Cooking oil – 3 tsp
Cinnamon stick – 1 to 2 inch crushed
Cloves – few
Star anise – few
Cardamom – 1
Fennel seeds – 1/4 tsp
Onion – 1 big – chopped nicely
Tomato – 2 medium sized
Chilli powder – 1.5 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/4 tsp
Salt – 1 tsp ( or as per taste)
Coconut milk – 2 tbsp
Gingelly oil – 1 tbsp
Coriander leaves – few

Method to prepare chicken gravy

1. Wash the chicken with salt and keep aside.

2. In a kadai, add the oil. When it is hot, add the spices, cinnamon stick, cardamom, star anise, cloves, fennel seeds. Fry them a little.

3. Add the finely chopped onions and fry them till translucent.

6. To the remaining mixture in the kadai, add the chilli powder, coriander powder, salt, turmeric powder and mix it well to make a masala.

7. add the chicken pieces and coat them well with the masala. Allow to cook them in low flame.

8. Now when the remaining other half of the onion tomato mixture cools down, transfer it to the blender and grind to a smooth paste.

9. mix the ground paste to the chicken and mix them well. Add little water. ( Do not add more, as the chicken tends to leave water while cooking ).

10. Add little coriander at this stage, so that the flavor gets mixed with chicken.

11. Now close the chicken with a lid or plate and cook for 10 min.

12. After 10 min, check the gravy has become thick and that, the oil leaves from the sides.
13. Now add the coconut milk and mix it. (optional)

14. Add gingelly oil and mix them.

15. Garnish with coriander leaves and serve them.

16. Yummy and simple chicken gravy is ready.

 

 

Video recipe of Chicken Gravy

 

 

 

 

Delicious chicken gravy / Chicken curry is ready to be eaten with rice or chappathi.

 

Printable Recipe of Chicken Gravy

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Chicken Gravy

This is easy and simple Chicken gravy prepared by my mom and tastes great.

Course Main Course

Cuisine South Indian

Keyword chicken gravy

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akila

Ingredients

• Chicken - 1/2 kg
• Sunflower Oil - 3 tsp
• Cinnamon stick - 1 to 2 inch crushed
• Cloves - few
• Star anise - few
• Cardamom - 1
• Fennel seeds - 1/4 tsp
• Onion - 1 big - chopped nicely
• Tomato - 2 medium sized
• Chilli powder - 1.5 tsp
• Coriander powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Salt - 1 tsp or as per taste
• Coconut milk - 2 tbsp
• Gingelly oil - 1 tbsp
• Coriander leaves - few

Instructions

• Wash the chicken with salt and keep aside.
• In a kadai, add sunflower oil. When it is hot, add the spices, cinnamon stick, cardamom, star anise, cloves, fennel seeds. Fry them a little.
• Add the finely chopped onions and fry them till translucent.
• Add the tomatoes now and saute them.
• When the onion and tomatoes becomes soft, transfer half the content of the onion - tomato mixture to another bowl and allow it to cool down.
• To the remaining mixture in the kadai, add the chilli powder, coriander powder, salt, turmeric powder and mix it well to make a masala.
• Now add the chicken pieces and coat them well with the masala. Allow to cook them in low flame.
• Now when the remaining other half of the onion tomato mixture cools down, transfer it to the blender and grind to a smooth paste.
• Now mix them ground paste to the chicken and mix them well. Add little water. ( Do not add more, as the chicken tends to leave water while cooking ).
• Add little coriander at this stage, so that the flavor gets mixed with chicken.
• Now close the chicken with a lid or plate and cook for 10 min.
• After 10 min, check the gravy has become thick and that, the oil leaves from the sides.
• Now add the coconut milk and mix it. (optional)
• Add gingelly oil and mix them.
• Garnish with coriander leaves and serve them.
• Yummy and simple chicken gravy is ready.

The post Chicken Gravy | Amma Special Chicken Gravy appeared first on Learning-to-cook.

Tomato Bread Toast is an easy and spicy toast to have for a lazy day without any jiffy. When I was searching in net I found many tomato bread recipes in western versions. Could not find much in Indian style. So thought why can’t we prepare our own indianised version for the tomato toast and this recipe is born. Everyone in our family loved this very much.

In morning hurry burry this tomato bread toast is easy to make and much more satisfying. So, Do try in your house this Tomato Bread toast Indian Style and let me know how it came for you.

 

You can check my other bread toast recipes here. Some I have given below.
Bread Pizza

Sugar Bread Toast

Cheese Chilli Toast

French Toast

Besan Toast
Garlic Bread
Rava Bread Toast
Potato Toast

 

 

Tomato Bread Toast

Preparation time: 5 min | Cook Time: 10 min | Serves: 2

Recipe Category: Breakfast | Recipe Cuisine: Indian

Ingredients 

Bread – 4 slices

Tomato – 1 big (chopped finely)

Onion – 1/2 big or 1 small size (chopped finely)

Tomato sauce – 3 tbsp

Chilli powder – 3/4 tsp

Garam masala – 1/4 tsp

Chat masala – 1/5 tsp

Roasted cumin powder – 1/5 tsp

Salt as per taste

Coriander leaves – 1 tbsp + for garnishing

Green chilli – 1 chopped finely (optional)

Olive oil – little (optional)

 

Method to prepare Tomato Bread Toast

1. Add all the ingredients except bread in a bowl. Mix them well.

 

2. Sprinkle little olive oil on bread and spread the prepared mixture. Toast it in convection oven at 170 deg celcious for 6 to 8 minutes or until the edges of bread becomes crispy.

 

3. Remove from the oven and serve it hot.

Notes:

1. If you like adding more onions you can add.

2. Also instead of tomato sauce, you can add tomato chilli sauce. But it will be more spicy n sweeter version.

3. You can reduce the garam masala when preparing for children.

4. You can also sprinkle chat masala just before serving.

5. My small one strictly said not to add the green chilli, so I did not add. Chilli powder and garam masala itself gives enough spiciness for our dish. If you want more spicy, you can add green chilli. 

Printable recipe of Tomato Bread Toast

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Tomato Bread Toast Indian Style

Tomato Bread Toast is an easy and spicy toast to have for a lazy day without any jiffy.

Course Breakfast

Cuisine International

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Akila

Ingredients

• Bread - 4 slices
• Tomato - 1 big chopped finely
• Onion - 1/2 big or 1 small size chopped finely
• Tomato sauce - 3 tbsp
• Chilli powder - 3/4 tsp
• Garam masala - 1/4 tsp
• Chat masala - 1/5 tsp
• Roasted cumin powder - 1/5 tsp
• Salt as per taste
• Coriander leaves - 1 tbsp + for garnishing
• Green chilli - 1 chopped finely optional
• Olive oil - little optional

Instructions

• Add all the ingredients except bread in a bowl. Mix them well.
• Sprinkle little olive oil on bread and spread the prepared mixture. Toast it in convection oven at 170 deg celcious for 6 to 8 minutes or until the edges of bread becomes crispy.
• Remove from the oven and serve it hot.

Notes

1. If you like adding more onions you can add. 2. Also instead of tomato sauce, you can add tomato chilli sauce. But it will be more spicy n sweeter version. 3. You can reduce the garam masala when preparing for children. 4. You can also sprinkle chat masala just before serving. 5. My small one strictly said not to add the green chilli, so I did not add. Chilli powder and garam masala itself gives enough spiciness for our dish. If you want more spicy, you can add green chilli.

The post Tomato Bread Toast Indian Style appeared first on Learning-to-cook.

Mor Kuzhambu is always my favorite. Two weeks before I bought raw papaya thinking to prepare some curry or fry but I don’t have guts to prepare thinking how the taste would come. My mom was scolding that I might waste the vegetable. So when I decided to prepare mor kuzhambu I used this veggie and to my surprise it came out good. I was happy I finished the raw papaya finally. 

You can check my kuzhambu varieties here. Some are below 

Sundakkai Vatha kuzhambu 

Manathakkali Vatha kuzhambu 
Masal vadai Kuzhambu

Vendhaya kuzhambu 

Paruppu urundai kuzhambu 
Vendakkai puli kuzhambu
Paruppu Urundai Mor kuzhambu

How to make Mor Kuzhambu

Preparation time: 30 min (including soaking time) | Cook Time: 15 min 
 Total Time: 45 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients

To grind

Raw rice – 1 tbsp

Coriander seeds – 1.5 tsp

Toor dal – 2 tsp

Cumin seeds – 1.5 tsp

Grated Coconut – 1/4 cup (5 tbsp)

Green chilli – 3

For Gravy 

Butter milk – 2 cups

Turmeric powder – 2 pinch 

Salt as required

To temper

Oil – 1 tbsp
Mustard – a pinch
Urud dal – 2 pinch
Red chillli – 2
Curry leaves – few

Water – as required

Method 

1. Soak the raw rice, toor dal, coriander and cumin seeds for 20 min. Wash the raw papaya.

2. Remove the outer skin of the papaya and again wash it. Now cut into small cubes ( see notes ). Then pressure cook it for 3 whistles with turmeric powder, salt and water. 

3. Now grind all the ingredients mentioned in To grind to a coarse paste adding little water.

4. Now take the buttermilk and mix the coarse paste. Give a nice stir. 

5. Heat the pan or kadai or vessel with 1 tsp oil and add the butter milk mixture and add the turmeric powder and salt. Allow to cook for 3 min in medium flame.

6. Now add the cooked raw papaya to the butter milk and add 1 cup of water. Allow to cook in low flame. When it starts to boil or if you see the bubbles coming, switch off the stove. (see notes)

7. In another pan, add ingredients mentioned in To temper and mix it to the mor kuzhambu.

8. Serve the Mor kuzhambu with the plain rice. 

Yummy Mor kuzhambu using Raw Papaya is ready

Notes:
1. I made the cubes little big and because of that, I feel, the inner part of the papaya cube does not taste that much good. So cut into small or medium sized cubes or cut in length wise.
2. When you leave the buttermilk to cook for longer time, some times, it might get curdled.
3. You can try the mor kuzhambu with different vegetables like pumpkin, paruppu urundai, yam and ladies finger. For ladies finger, fry in oil and then add to the kuzhambu in the final stage.

Tags: Kuzhambu Recipes, Mor Kuzhambu, Mor Kulambu using raw papaya Recipes, raw papaya Recipes, more kuzhambu Recipes, thayir Kuzhambu Recipes, Brahmin style Mor Kulambu Recipes, Kolambu Recipes, Mor Kuzhambu step by step, How to make Mor Kuzhambu, How to make thayir Kulambu, How to make Mor Kulambu, How to make South Indian Mor Kulambu, South Indian Mor Kulambu

The post Mor Kuzhambu using Raw Papaya | Raw Papaya Mor Kuzhambu | South Indian
Mor Kuzhambu | South Indian Kuzhambu Recipes appeared first on Learning-to-cook.

Egg thokku is one of my hubby favorite dish on Sundays. Already I have posted spicy egg gravy in which I told my friends mother used to prepare the egg thokku in a different way. I first thought of preparing that egg thokku, but due to my laziness prepared this thokku as usual. Do try and let me know how this egg thokku came for you… 

You can also view some more egg recipes below…

Egg kurma

Spicy Egg Masala
Egg Balchao
Egg and Capsicum Gravy

How to make Egg Thokku

Preparation time: 15 min | Cook Time: 25 min 
Total Time: 40 min | Serves: 4
Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

Gravy
Eggs – 5

Onion – 2 big

Tomato – 2 big
Green chilles – 3 chopped finely

Ginger garlic paste – 1.5 tsp

Cumin seeds – 1/4 tsp

Chilli powder – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1/2 tsp

Turmeric powder – 2 pinchs

Salt – as per taste

Water – as required

Oil – 3 tsp

Curry leaves – few

Coriander leaves – for garnishing 

Spices
Cloves – 8 to 10

Fennel seeds – 3/4 tsp

Cinnamon stick – 3 to 4

Star anise – 2 to 3

Bay leaf – 3 to 4

Cardamom – 2
Whole Black Pepper – 1/5 tsp

Method
1. Hard Boil the eggs and keep it ready.
2. Dry fry all the ingredients under Spices. Transfer to the food processor.

3. Grind to a coarse powder.
4. In a Pan add oil and when hot, add the mustard seeds. When it pops, add the urud dal, cumin seeds and fry for a min. 

5. Add the finely chopped onions, green chillies, curry leaves. Fry them till translucent. Add the tomatoes and saute them nicely. 

6. Add half the tomato onion mixture to a food processor and grind to a paste. Add ginger garlic paste to the remaining onion tomato mixture and sauté till raw smell goes off. Now add the paste to this tomato onion mixture.

7. Allow to cook. If needed add very little water. Add the turmeric powder, chilli powder, coriander powder, cumin powder. Mix them well. 

8. Add coarsely ground spices powder. Allow to cook again. 

9. Remove the shell of the egg and cut into half or quarter and add to the thokku. 

10. Mix the eggs carefully so that it is not broken. Let it cook for another 3 to 4 min. Switch off the stove. Allow to rest for another 5 min.

11. Garnish with coriander leaves and serve hot with rice or any roti.

Easy and Yummy Egg Thokku is ready. Serve it hot. 

Notes:
1. The chilli powder and pepper powder can be adjusted according to the taste. Since I added green chilli, I reduced the amount of chilli powder.
2. Do not add more water. The thokku should be thick. If you want just sprinkle little water.

The post Egg Thokku | Easy Egg Recipes | South Indian Egg Thokku Recipe | Sunday Special Recipes | Egg side dish appeared first on Learning-to-cook.

Chicken Kuzhambu / Kozhi Kuzhambu is our family favorite on sundays and I do not know, why I have missed posting this. Last week I prepared and clicked both video and photos. Actually there are many varieties of kozhi kulambu in whole Tamil Nadu and this is simple chicken kulambu for beginners as it is very easy to make and tastes great, which I learnt from my mother. We will see the different varieties one by one in future posts.

Below are some chicken recipes to try if you like.

Simple Chicken Gravy
Chettinad Pepper Chicken
Country chicken Biryani
Chicken 65
Country chicken Roast

How to make Simple Chicken Kuzhambu

Preparation time: 15 min | Cook Time: 25 min | Serves: 5

Recipe Category: Main Dish | Recipe Cuisine: South Indian

Ingredients
1. Chicken – 250 gms
2. Oil – 1 tsp
3. Onion – 1 big (chopped finely)
4. Tomato – 1 big (chopped finely)
5. Ginger and garlic paste – 2 tbsp
6. Green chillies – 3
7. Chilli powder – 2 tsp
8. Coriander powder – 2 tsp
9. Turmeric powder – 1/2 tsp
10. Salt – as per taste
11. Cardamom – 1
12. Cinnamom stick – 1
13. Cloves – 4 to 5
14. Bay leaf – 1
15. Fennel seeds – 1 tbsp + 1/4 tsp
16. Cumin  seeds – 1/2 tsp
17. Poppy seeds – 1/2 tsp

18. Grated coconut – 5 tbsp
19. Coriander leaves – few for garnishing
20. Curry leaves – few

Method

Marination
1. Marinate the chicken with 1 tsp chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric and 1/2 tsp salt for 1 hr atleast.

Cooking
1. Heat a kadai and add 1 tbsp oil. 

2. When the oil is hot add the spices – fennel seeds, cardamom, cloves, cinnamon stick and biryani leaf. 

3. Fry for 2 min.

4. Now add the green chilli, and onions and cook, till the onions becomes soft.

5. When the onions becomes soft, add the ginger garlic paste.

6. Saute them well, till the raw smell of ginger garlic goes off. Add the curry leaves. 

7. Add the tomatoes and saute them well till they are mushy.

8. Saute the tomatoes till they become mushy.

9. Now add the marinated chicken pieces.

10. Add the salt, chilli powder, coriander powder and turmeric powder. Mix it well.

11. The chicken by itself leaves water. If that water is not enough, add some more water and bring to boil.

12. Close with a plate or lid. When the chicken is cooking, we prepare the coconut paste.

13. Add grated coconut, fennel seeds, cumin seeds, green chillies and poppy seeds and grind to a smooth paste adding water little by little. Keep it aside. 

14. After 10 min, check whether the chicken is cooked or not.

15. Once the chicken is cooked, add the ground paste.

16. Allow to boil for another 7 to 8 min. 

17. Add the coriander leaves. 

 18. Boil for another 2 min and switch off the stove.

19. Serve it with hot steamed white rice. 

Tags: Chicken Recipes, chicken Kuzhambu Recipes, Kozhi Recipes, Kozhi Kuzhambu Recipes, Kozhi Kulambu Recipes, Chicken curry Recipes, madras Chicken kuzhambu, madras Chicken kulambu, Non vegetarian Recipes, simple Chicken kuzhambu, simple Chicken kulambu, easy Chicken kuzhambu, easy Chicken kulambu, bachelors recipes, Chicken kulambu for bachelors, Chicken kulambu for beginners, Chicken kuzhambu for bachelors, Chicken kuzhambu for beginners, Basic Chicken kuzhambu, Basic Chicken kulambu, Kuzhambu Recipes, Chicken kuzhambu step by step, Chicken kulambu step by step, How to make chicken Kuzhambu, How to make kozhi Kuzhambu, How to make chicken Kulambu, How to make South Indian Chicken kuzhambu, How to make South Indian Kozhi Kulambu, South Indian chicken curry

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Soya chunks fry | meal maker fry is one of the easiest and tasty fry I can say. When I was working in India my office colleague brought this soya chunks fry and I loved the taste immediately. From that time on wards it has become one of my favorite evening snack and a easy to do snack when I am not in a mood to cook any side dish for rice.

You can find some soya chunks recipes in this blog…
Soya chunks cutlet
Soya balls gravy
Soya chunks Biryani

Video Recipe of Soya chunks fry | Meal maker fry

Let’s see how to make the easy soya chunks fry

 

How to make soya chunks fry / meal maker fry / soya balls fry

Preparation time: 30 min | Cook Time: 10 min | Serves:3
Recipe Category: Side dish | Recipe Cuisine: Indian

Ingredients

1. Soya chunks – 1 cup

2. Oil – 2 tsp

3. Chilli powder – 3/4 tsp

4. Turmeric powder – 2 pinch

5. Coriander powder – 1/2 tsp

6. Salt – as per taste

7. Water for soaking soya chunks

 

Method

 

1. Soak the soya balls for 1/2 hour or as mentioned in the packet.

 

2. Squeeze the water completely and leave it to get dry for 10 min.

 

3. Now in a vessel or kadai add the oil and when it is hot add the powders and salt and start fryinG it. Keep the flame in low while doing so.

4. Now add the soya balls and start mixing it thoroughly until the balls are coated with the powders. Keep doing for another 6 to 8 min. Keep the flame in medium.

5. Switch off the stove and serve the yummy fry as a side dish or have it as a evening snack.

 

 

Notes

You can adjust the spiciness according to your taste.

If you like you can make the tempering by adding mustard seeds, curry leaves and urus dal before adding the powders. I didn’t add as I love to make this way.

 

Easy and simple soya chunks fry / meal maker fry is ready. 

The post Soya Chunks Fry | Meal Maker Fry | How to make Soya Balls Fry | Easy Evening Snacks | Easy Side Dish for Rice appeared first on Learning-to-cook.

Khara Pongal / Ven pongal is a tasty and filling breakfast in the morning. It is also prepared during festival times. I just love the smell of the thalippu which we do during the pongal. Ven Pongal with medhu vadai is a awesome combination. If I happen to go to hotel in the morning, I always go for pongal with vadai only than any other breakfast. I already posted ven pongal, but this is with step by step pictures and here I am going to cook the dal and rice separately. Lets see how to prepare basic Ven pongal in step by step method.

You can also view some break fast recipes here
Semiya Upma
Idiyappam / String hoppers
Coconut Sevai
Simple Poori
Rawa Idli

How to make Ven Pongal / Khara Pongal Recipe

Preparation time: 5 min | Cook Time: 15min | Serves:4
Recipe Category: Break fast | Recipe Cuisine: South Indian

Ingredients

• Raw Rice – 2 cups
• Paasi Paruppu (Split yellow moong dal) – 1 cup
• Ghee – 6 to 8 tsp
• Cumin seeds – 1/2 tsp
• Black pepper – 1 tsp
• Ginger – 1 inch (cut into small pieces)
• Asafoetida – 1/4 tsp
• Cashews – a 15 to 18
• Curry leaves – few
• Salt – as per taste ( I used 3/4 tsp)
• Water – 6 cups for rice and 2 cups for dal

Method

1. Take the 2 cups raw rice and 1 cup dal.

2. Place the rice and dal in the cooker with enough water as mentioned. Here I have kept them separately as shown. You can also add them together. Close the cooker lid and cook for 4 whistles.

3. Now mix the dal and rice together, adding the required salt.

4. In another pan, add the ghee and when it is hot add the cumin seeds, black pepper, curry leaves, ginger, asafoetida, cashews and fry till cashews become golden brown colour.

5. Now transfer this content to the cooked rice and dal and mix well.

6. Add some more ghee if you are not health concerned.

7. Mix well and serve hot with sambar and chutney.

Notes:
1. If you are using dalda, you can add half ghee + half dalda. I used fully ghee only.
2. If the pongal is bit dry, you can add, 3 to 4 tsp, hot water, to make the perfect consistency.
3. If the pongal is watery, you can cook for some more time, till it comes to the correct consistency.

Delicious and tasty ven pongal is ready to be eaten. 

Tags: Breakfast Recipes, Pongal Recipe, Ven Pongal Recipe, khara Pongal Recipe, Easy and simple Pongal Recipe, festive Pongal Recipe, festival Recipes, easy bachelor Pongal Recipe, South Indian Pongal Recipe, Tamilnadu Pongal Recipe, how to make Pongal, how to prepare Pongal, how to make Pongal step by step, ghee Pongal Recipe

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French Toast – I know many people know about this quick and easy break fast. But do you know, when I came to know its name…??? Just last year… you don’t believe it right.. but that is the truth… But I was doing this breakfast without knowing its name for many years… yes.. When I am in my college days, I saw the procedure of doing the French Toast in one of the Hollywood movies and from then, I used to prepare this now and then. But I don’t know its name. Just last year, in office canteen, I told the recipe to my friend Shilpa and she said, its French Toast. So Funny right… From that time, I am planning to prepare this and post… but now only got the time… We will see the eggless version too soon. But now lets see how to prepare the Basic French Toast…

How to make French Toast

Preparation time: 5 min | Cook Time: 03min | Serves:3
Recipe Category: Break fast | Recipe Cuisine: American
Ingredients

• Bread slices – 6 slices
• Milk – 1 cup (150 ml)
• Egg – 1
• Sugar – 1 tsp (optional)
• Butter – 1 to 2 tsp

Method

1. Mix the egg and milk and give a nice stir. Add sugar to this and again give a nice stir.

2. Cut the bread in to triangle (or what ever shape you like) and soak it in the egg-milk mixture just 2 seconds on each side. (Do not soak more than that, as you will get more eggy smell or the bread becomes more mushy).

3. Before soaking the bread, heat the tawa and add little butter. When it is hot, add the soaked bread.

4. Flip the bread on the other side and serve hot with any tomato sauce.

5. Yummy and easy French Toast is ready….

Yummy and Easy French Toast is ready… 

Tags: Bread Recipes, Egg Recipes, Breakfast Recipes, French Toast Recipes, French Toast, Basic French Toast Recipes, French Toast step by step, How to make French toast, How to prepare French toast, Simple french toast

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