Hi friends. Welcome back to my blog. Today, I am going to share a collection of Restaurant style recipes that you can easily prepare at home. These recipes are easy to make, and delicious. Do try them out. I am sure you will like it.

Prawn masala gravy

Prawn masala gravy is a flavourful and delicious gravy that can be served with naan or paratha or as a side dish with rice and sambar. This restaurant style prawn gravy can be easily prepared at home using ingredients available in most Indian kitchens.


500 gms prawns
6 tbsp oil
2 onions sliced
1 tsp garlic paste
1 tsp ginger paste
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp salt
2 big tomatoes chopped
3 tbsp coconut paste
2 tsp cumin seeds
handful of curry leaves
coriander leaves for garnishing


  • Heat 4 tbsp oil in a pan, add cumin seeds and allow them to sputter.
  • Next add curry leaves and prawns and mix well.
  • Fry for a minute and then transfer the prawns mix to a plate. We will add them to the gravy later.
  • Now add 2 tbsp oil to the same pan, add onions and saute till the onions turn golden.
  • Then add garlic and ginger paste and saute till the raw smell goes.
  • Then add red chilli powder, garam masala powder, coriander powder and salt and mix well.
  • Next add tomato puree and cook till oil starts separating. 
  • Finally add coconut paste and mix well.
  • Cook for a minute and switch off the gas.
  • Allow the mix to cool down completely and grind to a fine paste.
  • Put the puree back to the pan, add 1 cup water and bring to a boil.
  • When the gravy starts boiling add the prawns along with the curry leaves and cumin seeds and mix well.
  • Close a lid and cook in medium flame for 5 to 10 minutes till the prawns have formed a round shape and are tender.
  • Once done, switch off the gas and transfer the gravy to a serving bowl.
  • Garnish with coriander leaves and serve hot with Naan/ Chapathi or with Rice and sambar or any curry of your choice.
Vegetable Khurma

Hotel  Saravana bhavan is one of my favourite food joints in Chennai to eat vegetarian food. I personally like their sambar and vegetable khurma, and have been planning to make these two at home. Today I tried making vegetable khurma and it came out so good and tasted similar to the restaurant style Vegetable khurma. The main ingredients which make this vegetable khurma stand out are poppy seeds, green chilies and a combination of curd and milk.  


1 carrot (skin peeled and cut into dices)
6 beans sliced
2 tbsp peas
1 potato (skin peeled and cut into dices)

To grind

1 tomato deseeded and chopped
1 tsp poppy seeds
1 tsp fennel seeds
2 tsp fried gram
2 cardamoms
1” cinnamon stick
2 cloves
2 green chillies
2 heaped tbsp coconut paste
6 cashews finely chopped

For the gravy

4 tbsp oil
1 onion finely sliced
1 tsp cumin seeds
1 tsp ginger garlic paste
½ tsp red chilli powder
¼ tsp turmeric powder
1 tsp garam masala powder
1 tsp salt (or to taste)
Handful of Chopped coriander and mint leaves
1 tsp curd
1 cup water
3/4 cup milk


  • Grind all the ingredients in the “To grind” section to a smooth paste and keep ready.
  • Heat oil in a pressure cooker and add onions and cumin seeds.
  • When the cumin seeds have sputtered and onions have turned golden, add ginger and garlic paste and sauté till the raw smell goes.
  • Next add red chili powder, salt, turmeric powder and garam masala powder and mix well.
  • Cook for a couple of minutes in low flame and add the ground paste to it.
  • Mix well and cook in low flame for about 5 minutes till the raw smell of tomatoes has gone.
  • Add in the vegetables and give a quick mix.
  • Next add curd, coriander and mint leaves and water and close the lid of the cooker.
  • Pressure cook for 1 or 2 whistles.
  • Allow the steam to come out and open the lid.
  • Now add milk, check for taste and add salt or red chilli powder if necessary and bring the gravy to a boil.
  • Cook for a few minutes till you get a thick gravy.
  • Switch off the gas and transfer to a serving bowl.
  • Serve hot with chapathi, dosa or paratha.

Sambar is a delicious curry made with lentils and vegetables. It is very popular in south India and is made in most South Indian homes. Sambar can be served with idlis, dosas, rice, upmapongalvadai, etc. I have already shared recipes of making sambar like masoor dal sambartoor dal sambar, etc in my earlier posts and here I am going to share an easy recipe of making Saravana bhavan style sambar.
The main ingredients that make it different are roasted gram and coconut. I served this sambar with rava idli and it tasted simply fabulous. Do try out the recipe. I am sure you will like it.


To pressure cook
½ cup toor dal (washed and soaked in water for half an hour)
¼ tsp turmeric powder
½ tsp red chilli powder
4 to 5 cloves garlic
1 small tomato deseeded

To grind
1 tbsp fried gram
1 tbsp coconut (grated or paste)

For tempering
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
12 to 14 small onion/ shallots
4 dry red chillies
A handful of curry leaves
½ tsp fenugreek seeds
Pinch of asafetida
1 tomato chopped
1 and ½ tsp sambar powder
2 tbsp ghee
Small ball of tamarind (lemon size)
1 drumstick cut into small pieces
1 carrot cut into small pieces

  • Wash and soak the tamarind in warm water for 10 to 15 minutes. Extract the tamarind pulp and keep ready
  • Drain the water from the toor dal and add the dal along with turmeric powder, red chilli powder, garlic cloves, tomato and 2 cups of water to a pressure cooker.
  • Cook for about 6 whistles. Once the pressure subsides, open the lid and gently mash it.
  • Boil the carrots and drumstick in a pan with water for about 10 minutes or till cooked.
  • Grind the roasted gram and coconut with some water to a smooth paste.
  • Add this paste along with tamarind pulp and salt to the dal. Add the cooked vegetables and water if necessary and bring to a boil.
  • Meanwhile heat another pan with oil, add mustard seeds and cumin seeds and allow it to sputter.
  • Then add shallots, curry leaves, red chilies, and fenugreek seeds and sauté for some time
  • Next add the chopped tomato and sauté till it turns mushy.
  • Now add sambar powder, asafetida and mix well.
  • Add this tempering to the dal and mix well.
  • Continue cooking for 2 to 3 minutes and then add 2 tbsp of ghee.
  • Switch off the gas and transfer to serving bowl.
  • Serve hot with idli, rava upma, pongal, dosai, pesarattu or even rice.
Tomato chutney

Easy, quick and delicious recipe of making Restaurant style tomato chutney at home.


3 tomatoes deseeded and chopped
1 onion chopped
1 dry red chilli
1 inch ginger chopped
1 tsp mustard seeds
5 curry leaves
2 tbsp oil
1 tsp salt

  • Heat oil in a pan, add mustard seeds and allow them to sputter.
  • Add onions, curry leaves, ginger and dry red chillies and sauté till the onions turn golden.
  • Then add chopped tomatoes and salt and cook till they turn soft and oil starts separating.
  • Allow it to cool down and grind to a paste.
  • Serve with idlidosa, upma or pongal.

Soft ghee Mysore pak

Mysore pak is one of the most popular sweets in India. Originally from Mysore in Karnataka, this delicacy is made using besan, ghee (clarified butter) and sugar and is available in almost all parts of the country. I am giving below a very simple recipe to make authentic soft melt in the mouth ghee Mysore pak at home. I would recommend this to everyone as it tastes delicious and can be cooked in less than 10 minutes.


2/3 cup ghee (clarified butter)
½ cup besan (gram flour)
1 cup sugar
¼ cup water


  • Mix ghee and besan in a bowl to form a smooth paste without any lumps and keep ready. 
  • Heat sugar and water in a thick bottomed pan and boil till it forms a single thread consistency. (This might take about 2 to 3 minutes). 
  • Now slowly add the ghee-besan mix to the pan and continue stirring. 
  • When it starts leaving the sides of the pan but is still in liquid state (which might approximately take 3 minutes), switch off the gas and pour this over a greased square or rectangular plate.
  • Allow it to set for a few minutes. 
  • Cut it into thin long rectangles when it has set but is still warm. 
  • Allow the Mysore pa to cool down completely before taking the pieces off from the plate. 
  • Delicious Mysore pak is ready to be served. 
  • This recipe makes 12 to 15 pieces.

Tips and solution to common mistakes 
  • To check for single thread consistency, take a bowl of water and keep dropping small drops of sugar syrup into water every now and then. In the beginning, it will disperse, but when it reaches the single thread consistency, it will not change its shape and remain intact. At this stage, you can add the ghee- besan mix.  
  • If by mistake, you cook the Mysore pa for few more minutes, it will start thickening in the pan itself and will start hardening as you pour it into a plate. In this case, take a flat bowl or use a spatula and press the Mysore pak well when it is still hot, and cut it into pieces immediately. The taste will be similar, but you will get somewhat hard Mysore pak :( Try to take it off the stove a little earlier next time and you will get the perfect soft Mysore pak :)
  • This mysore pak tastes just like the Shree Krishna sweets Mysore pak and is really yummy :)

French fries

French fries are one of the most popular snacks in fast food joints. These delicious and crispy fries can also be prepared at home in just a short span of time. You can make restaurant style French fries at home using this simple recipe.


2 long and large potatoes
Oil for frying

  • Take 2 long potatoes, remove the skin and cut into long finger size pieces. (Here I have used large and long potatoes as only then we will be able to get finger size pieces).
  • Take the cut potatoes in a bowl, add water and allow the potatoes to soak for half an hour.
  • Then take out the potatoes and line them over a clean kitchen towel.
  • Take another kitchen towel and gently dab over the pieces so that there is no moisture left.
  • Now heat oil in a kadai/ non stick pan and when oil is ready, deep fry the French fries in low to medium flame till they turn slightly golden in colour.
  • Take out the French fries and place over absorbent paper.
  • After they cool down, once again heat oil and deep fry the French fries again.
  • After they turn nice golden, take them out and place over an absorbent paper.
  • (Frying the French fries twice makes the French fries get a crispy crust)
  • After all the French fries are ready, take them in a large bowl, sprinkle some salt (according to your taste), and nicely toss the French fries.
  • Serve hot with tomato ketchup.
Chettinad style chicken gravy

Chettinad cuisine is popular for its generous use of spices and flavourful taste. Chettinad chicken curry is one of my favourite dishes and this recipe is very close to that of the Chettinad chicken available in restaurants. Do try this delicious curry for lunch or dinner and serve with chapathi, naan or white rice.


500 gms chicken cut into large pieces
Salt to taste
1/4 tsp red chilli powder
1 tbsp curd

For the chettinad masala powder


2 tbsp coriander seeds
1 tbsp black peppercorns
4 dry red chillies
1 tbsp fennel seeds
1 tbsp mustard seeds
1 tbsp cumin seeds
1 cinnamon stick
4 cardamoms
4 cloves

For the gravy

4 tbsp oil
1 large onion sliced
2 tbsp ginger garlic paste
15 curry leaves
2 large tomatoes deseeded and pureed
¼ cup coconut paste
Water as needed
Salt to taste


  • Marinate the chicken with curd, red chilli powder and salt and set aside for half an hour.
  • Dry roast all the ingredients of the chettinad masala powder together in a pan, allow to cool and grind to a powder. You can also grind this and store in an air tight container for later use.
  • Now heat oil in a pressure cooker, add onions and sauté till the onions turn golden.
  • Add ginger garlic paste and sauté till the raw smell goes.
  • Now add curry leaves and tomato puree and cook till the oil starts separating.
  • Add coconut paste and cook for a couple of minutes.
  • Finally add the marinated chicken pieces and water and mix well.
  • Close the lid and pressure cook for 2 whistles.
  • Allow the steam to come out and open the lid.
  • Add the chettinad masala powder to this and mix well.
  • Cook for 5 to 10 minutes in low flame for the chicken to nicely imbibe the masalas.
  • Check for taste, add salt or pepper if necessary and switch off the gas.
  • Transfer to a serving bowl and garnish with chopped coriander leaves.
  • Serve hot.

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