Is it better to choose Organic Meat ?

Organic meat is sold as a tastier, healthier,
and more ethical alternative, but what are the facts ?

Science shows us that animals that have had enough exercise, have been well fed, and spared undue stress produce meat that has lots of well-textured muscle and
flavoursome fat. Organic-status meat should help guarantee all of these things, however, several other factors come into play that mean it’s important to check the provenance of your meat (mentioned below).

What we know about organic meat

Buying organic status means you can be happy that a key set of standards has been met in the rearing of an animal.

• Organically reared animals have been well looked after, with outdoor access and a stress-free existence, so tend to be healthier overall and should have good-quality meat.
• Animals eat organic feed with no artificial additives, however, this has little bearing on the quality of meat.
• Animals reared organically aren’t given antibiotics or growth-promoting hormones, although this is already the case for all cattle in many countries.

• Organic farmers are encouraged to look after the environment the animals are reared in.
• Organic stock are more likely to have been slaughtered humanely, which produces better-quality meat. If an animal is stressed pre-slaughter, adrenaline levels surge,
burning energy and producing dry, firm, dark meat.

Factors beyond organic :

There are some factors beyond whether or not an animal has been raised organically that can affect meat quality. Being fed grass or grain has more impact on flavour. Grain-fed muscle has more flavourful fat, is less acidic, and contains pleasant-tasting substances called lactones, while grass-fed cows’ meat can have a bitter, grassy flavour.
If meat isn’t stored or transported with care, this affects quality, High demand for organic means it can travel far and be stored for a long time. A non-organic farm rearing humanely treated animals slaughtered and sold locally is likely to be superior.

Creamy cashew chicken korma

Creamy cashew chicken korma

This recipe of chicken features a thick and creamy flavoured gravy. Inorder to make this recipe a stand out dish, I had added cashewnuts which gives a lovely richness to our korma. For smooth and creamy consistency in curries, we mainly use blended cashewnut paste in Indian cooking.

Cashewnuts have low fat content and high protein. Cashewnuts have a smooth buttery texture. An unusually high starch content makes them useful for thickening sauces, curries and soups.

The climate was too cold yesterday and I just had a feeling to have a plate of hot chicken korma with chappathi at night. That is when this recipe came to my mind which is non spicy and is absolutely perfect for a dinner.

The total preparation time is 45 minutes. There are many versions of korma in India, where each recipe follows unique techniques and special ingredients to make it an amazing dish.

The addition of curd in this recipe provides a best flavor and once you try out this way I am sure you will not go back to your usual chicken recipes. I had cut down the chicken pieces to small size so that each pieces could become marinated completely with the prepared paste. Further, the presence of fresh cream, butter and coriander leaves enriches our curry and leaves us with a watering mouth.

Create this super creamy chicken recipe at your kitchen and make it a wide hit infront of your family and guests.

Ingredients :

  • Chicken – 500 g
  • Onions finely chopped – 4
  • Oil – 3 tablespoon
  • Tomato – 1
  • Green chilli – 1
  • Ginger garlic paste – 1 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Coriander powder – 1 tablespoon
  • Chicken masala – 1 tablespoon
  • Kashmiri chilli powder – 1/2 teaspoon
  • Curd – 2 tablespoon
  • Fresh cream – 3 tablespoon
  • Cashewnuts – 15 to 18 numbers
  • Grated coconut – 4 tablespoon
  • Kasuri methi – 1 teaspoon
  • Coriander leaves chopped – 1 tablespoon
  • Butter – 1 teaspoon
  • Salt – to taste

Method of preparation :

  • Wash,cut and clean the chicken into small pieces
  • Immerse the cashewnuts in half cup of water
  • Heat oil in a kadai and add onions and salt
  • When the onion becomes translucent, add chilli and ginger garlic paste
  • When the raw smell of ginger garlic paste is gone, add turmeric powder, coriander powder, chicken masala and kashmiri chilli powder
  • Saute all the powders, add extra oil if needed
  • Then add chopped tomatoes
  • Mix well and close the lid of kadai till the tomatoes becomes completely soft
  • Now add the chicken pieces and make sure that the chicken pieces are completely coated with the prepared masala
  • Close the kadai lid for 3 to 4 minutes, let the chicken cook in medium flame
  • Once the water from the chicken starts boiling, turn the flame to low
  • Add 1 cup water to increase the gravy consistency
  • Simmer the chicken to low or medium heat till the chicken is cooked completely
  • Grind the coconut and cashewnut together to form a paste
  • Add this cashewnut paste to the prepared curry
  • Then add fresh cream, make sure the flame is low
  • Now add kasuri methi and butter also
  • Switch off the flame when the korma reaches a creamy consistency
  • Garnish the korma with coriander leaves
  • Serve this creamy chicken with rotis, naan, etc.

Semiya upma / Vermicelli upma

Vermicelli upma

Vermicelli is commonly known by the name Semiya in South India and seviyan in North India. Upma is one of the favourite Indian breakfast. We can make upma using rava, oats, vermicelli,broken wheat,quinoa etc. Today I am happy to share with you a recipe of vermicelli upma which can be prepared very easily.

The total preparation time of this upma is under 30 minutes. Even if you are late from your bed in the morning and is running out of time, you can go with this quick recipe of upma.

You can use plain vermicelli or roasted vermicelli in this recipe. If you are using plain vermicelli, then first you have to roast the vermicelli in two teaspoons of oil or ghee till it becomes golden brown in colour. After that you can follow the same steps which is given below in the recipe section. I like to buy roasted vermicelli so that our upma can become more tastier.

Coming to the selection of vegetables to be used in this upma, you can choose your own favourite veggies. You can add carrots, beans, peas, boiled corn and all the veggies which are loved by your children so that they could have this vegetable rich breakfast without any hesitation from their side. Thus you could feel happy for providing a nutritious and healthy breakfast for your family. You can also add this in kids lunch box to school.

You can serve this upma hot with coconut chutney, tomato chutney or lime pickle. This upma tastes good even without any side dish. Do try this easy, quick and nutritious breakfast at your home also and let me know your valuable feedback !

Ingredients :

  • Roasted vermicelli – 2 cups
  • Water – to cook vermicelli
  • Peanuts – 3 tablespoon
  • Mustard seeds – 1/4 teaspoon
  • Cumin seeds – 1/2 teaspoon
  • Chana dal – 1 teaspoon
  • Urad dal – 1 teaspoon
  • Curry leaves – 1 sprig
  • Dry red chilli – 1
  • Chopped onions – 4 tablespoon
  • Green chilli – 1
  • Chopped ginger – 1 teaspoon
  • Finely chopped carrots – 4 tablespoon
  • Chopped beans – 3 tablespoon
  • Salt – 1 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Coriander leaves – to garnish
  • Lemon juice – 1 lemon

Method of preparation :

1.) Cooking of Vermicelli :

  • Boil water in a vessel by adding 1/2 teaspoon salt to it
  • Add the roasted vermicelli to the boiling water
  • Boil for 3 to 4 minutes or till the vermicelli becomes soft
  • Drain the water and allow the vermicelli to cool completely
  • Keep the vermicelli aside in a bowl

2.) Preparation of Upma :

  • Take a kadai and heat up the oil
  • Splutter mustard seeds and then stir in the cumin seeds followed by chana dal, peanut and urad dal
  • Add curry leaves and dry red chilli
  • Now add chopped onions and saute till the onion turns translucent
  • Stir in the chopped ginger and green chilli
  • Add 1/2 teaspoon salt and turmeric powder to it
  • Then add chopped carrots and beans
  • Mix and saute for one to two minutes
  • Close the lid for 2 minutes or till the vegetables are cooked well
  • Once the veggies are cooked, add the cooked vermicelli to the kadai and mix well everything
  • Squeeze in the lemon juice and garnish it with coriander leaves
  • Vermicelli upma is now ready to serve.

Honey chilli chicken

How about a rainy day and having a hot chilli chicken for your lunch. Just imagine! This would be really a wow feeling for all the chinese food lovers out there. So today, I am sharing a mouth watering recipe of chicken which can be served both as starter as well as side dish for rice and chappathis.

This is a sweet and crispy homemade version of chicken which is prepared by adding honey. Honey is added as the base part of the sauce prepared here. Hence the name, ” Honey chilli chicken “. In this recipe, chicken pieces are marinated, fried to golden brown and then tossed in a sweet sauce.

The batter used for marinating chicken is prepared using all purpose flour and cornflour along with some other ingredients. The chicken pieces are added to this batter and are coated well on all sides. After 20 to 30 minutes, you can fry these chicken pieces. Keep aside the fried chicken pieces.

Take a kadai and prepare the sauce using honey. Then add the fried chicken pieces to this prepared sauce. Serve this delicious recipe of chicken with special rices and I am absolutely sure that you will prepare this dish again and again !


1. For Marinating Chicken :

  • Chicken, cut into small pieces – 500 g
  • All purpose flour – 3 tablespoon
  • Cornflour – 2 tablespoon
  • Egg – 1
  • Salt – 1/2 teaspoon
  • Chilli flakes – 1 teaspoon
  • Soy sauce – 1 teaspoon

2. For Gravy :

  • Oil – 2 tablespoon
  • Chopped garlic – 1 tablespoon
  • Capsicum chopped- 1 tablespoon
  • Dry red chillies chopped – 3
  • Onion chopped – 1
  • Tomato Sauce – 2 tablespoon
  • Soy sauce – 1 tablespoon
  • Chilli sauce – 1 tablespoon
  • Hot water – 1/4 cup
  • Honey – 3 tablespoon
  • Salt – 1/4 teaspoon
  • Lemon juice – 1 tablespoon

Method of preparation:

  • Wash and clean the chicken pieces
  • Transfer the chicken pieces to a large mixing bowl
  • Then add all purpose flour, cornflour, egg, salt, chilliflakes and soya sauce to this bowl
  • Mix well with the chicken pieces and make sure that all the pieces gets coated well with this batter
  • Allow the marinated chicken to rest for 20 minutes
  • After 20 minutes, heat oil in a kadai and fry all the chicken pieces till both sides become golden brown in colour
  • Set aside the fried chicken pieces
  • Take another kadai and add 2 tablespoon of oil
  • Then add chopped garlic, chopped red chillies,onion and chopped capsicum
  • Saute until it turns golden brown in colour and then add tomato sauce, soya sauce and chilli sauce
  • Add 1/4 cup of water and allow this gravy to boil
  • Then add Honey to it
  • Add salt and lemon juice also
  • Now add the fried chicken pieces to this gravy and mix well
  • Garnish the chicken with sesame seeds
  • Have this delicious chicken with roti, naan, variety rices, etc.

Thalappakatti Chicken Biryani

Dindigul is a district in Tamil Nadu which is well known for it’s own Biryani called as Thalappakatti Biryani. The Thalappakatti Restaurant was started earlier in 1957 by Mr.Nagasamy Naidu. He always ensured that the Biryani served in his hotel was unique and special in terms of taste. So he included high quality masala products and meat in biryani’s making them extra ordinary.

Due to the special blend of spices used in the biryani, everyone will definitely love it. There are more than 40 outlets of this restaurant across the globe now, including Paris, Dubai, Kuala Lumpur, California, etc.

Tamil Nadu Biryani recipes uses Jeerakasala rice or kaima rice for biryanis. Dindigul thalappakatti chicken biryani is an easier and quicker version of biryani recipe. Since I had only Basmati rice with me, I had taken it instead of Kaima rice. But you may use kaima rice for the actual flavour of this biryani. Kaima rice absorbs flavour more than basmati rice as per my opinion.

While preparing biryani, the most important thing to keep in your mind is to to use fresh ingredients. In this recipe, we are preparing both masala and paste by grinding the ingredients. We are using shallot as the main ingredient in this recipe. This is not a spicy version of biryani. You can adjust the level of spices based on the taste of your family.

Before starting to prepare this biryani,make sure you check the ingredients and keep it ready aside. You can soak the rice, peel off the shallots, arrange the spices, clean the chicken pieces, before you start with. I love to have eggs with all kinds of biryani. So I had pre boiled the eggs also. If you are too busy and you need a best biryani, you can easily go with this recipe.


  • Chicken – 1/2 kg
  • Kaima rice or Jeerakasala rice- 2 cups
  • Water – 3 cups
  • Sunflower oil – 2 tablespoon
  • Ghee – 3 tablespoon
  • Turmeric powder – 1/2 teaspoon
  • Chilli powder – 1 teaspoon
  • Curd – 4 tablespoon
  • Lemon juice – 1 tablespoon

(a) For biryani masala :

  • Fennel seeds – 1/2 teaspoon
  • Cumin seeds – 1 teaspoon
  • Coriander seeds – 2 teaspoon
  • Pepper – 1/2 teaspoon
  • Cinnamon – 5 pieces of 1 inch size
  • Cloves – 8 to 10
  • Bayleaves – 1
  • Star anise – 1
  • Cardamom – 3
  • Cashewnut – 8
  • Mint leaves – 1 tablespoon

(b) For paste :

  • Shallots – 250 g
  • Garlic – 8 pods
  • Ginger – 2 inch size piece
  • Green chillies – 2
  • Coriander leaves – 2 tablespoon
  • Mint leaves – 2 tablespoon

Method of preparation:

  • Wash, clean and soak the rice for 30 minutes. After 30 minutes, drain off the water and keep the rice aside.
  • Clean and cut the chicken pieces also.
  • Grind the masala for biryani mentioned under (a)
  • Grind the shallots along with other ingredients mentioned under (b) to form a coarse paste
  • In a heavy bottom kadai, heat oil and ghee
  • Add shallot paste to the oil and saute well
  • Now add the prepared biryani masala,turmeric powder and chilli powder
  • Saute all powders till the raw smell are gone completely
  • Add curd and mix well
  • Then add chicken pieces to the prepared masala
  • Make sure that the chicken pieces are coated with the masala
  • Add 1 cup of water to the chicken and cook it in medium flame for 10 minutes
  • After 10 minutes, add 3 more cups of water
  • When the curry comes to a rolling boil, add the kaima rice which is kept aside
  • Add 1 tablespoon mint leaves and lemon juice also
  • Cover and cook the rice for 20 minutes in low flame
  • After 20 minutes, you can see that the rice is cooked well
  • You can serve the rice with raitha’s, pickles, etc.

Vegetable Cutlet

Vegetable cutlets are one of the popular snack recipe in Indian cuisine and there are various ways to prepare this cutlet. Here the tender vegetable patties are coated with bread crumbs and are then deep fried in hot oil so that both sides of the cutlet becomes golden brown in colour.

The vegetable cutlets, which are also known as veg cutlets are a super tasty snack for the kids who resist vegetables during the meal time. The colour and the crispier texture of the cutlets attracts the kids and they choose to have the cutlets themselves. If you prefer a healthier version of this snack, you can either pan fry or bake it in the oven. If you are baking, then you need to brush little oil over the top of these cutlets.

Vegetable cutlets consists of a mix of boiled vegetables. You can customize the patties with the vegetables of your choice. You can also roll the cutlets into desired shapes.

Cutlets are a great appetizer or starters for the parties. This vegan crispier outside, softer inside and fried snack is a perfect snack which goes well with a cup of hot tea in the evening.

Vegetable cutlet

Ingredients :

  • Chopped onions – 3
  • Grated carrot – 2
  • Boiled potatoes – 2
  • Grated beetroot – 2
  • Chopped cabbage – 1 cup
  • Green chillies – 2
  • Ginger chopped – 2 inch piece
  • Garlic chopped – 8 pods
  • Turmeric powder – 1/4 teaspoon
  • Garam masala – 1/4 teaspoon
  • Pepper powder – 1 teaspoon
  • Curry leaves, split into 3 pieces – 1 sprig
  • All purpose flour – 3 tablespoon
  • Bread crumbs, from 8 slices of bread
  • Oil – to fry
  • Salt – to taste

Batter preparation :

Mix 3 tablespoon of all purpose flour with 1/4 cup of water along with 1/4 teaspoon of salt. Stir well to form a batter without lumps. Keep the batter aside.

Method of preparation :

  • Heat oil in a kadai and and add chopped onions to it
  • Add salt and saute till the colour of onion changes
  • Now add chopped ginger, garlic and green chillies
  • When the raw smell is gone, add turmeric powder, garam masala and pepper powder to it
  • Then add carrot, beetroot and cabbage to it
  • Close the lid and cook these vegetables
  • Mash the boiled potatoes and mix them with this prepared vegetable masala
  • Add bread crumbs of 2 bread slices also to the mixture
  • Add curry leaves, adjust the salt and mix well
  • Now prepare medium sized balls of this mix, and using our hand shape them into patties
  • Dip the patties in the prepared all purpose flour batter and then roll over the breadcrumbs, which is kept aside
  • Refrigerate the cutlet for 1 hour before frying
  • Heat oil in kadai and shallow fry both sides of the cutlet till it reaches golden brown in colour
  • Have this tasty cutlet hot with ketchup, salads, etc.

PS :

  • The temperature of oil to fry should be between low to medium, or else they may absorb oil or becomes darker
  • You can also add this cutlet to the vegetable burgers
  • For extra taste, you may add some cheese to the prepared vegetable mixture.