Blog, Frontpage, My kitchen
Hello Everyone, Hope all are safe at home in this lockdown period. After long time I am back to my cooking. Yes! I am starting a program for a Tamil sat channel about fun cooking for men at home 😉 . And i will be sharing the recipe here in my blog. SO LET’S START With BBQ Chicken fry. This time my kitchen in my rooftop. Will share the photos soon. All you need is a good BBQ setup in roof top or your garden or at any open space you have.
simple bbq chicken fry

Simple BBQ Chicken Fry with Sour and Sweet Salad

Vinoth Kumar
Simple BBQ chicken fry with sour and sweet salad. This weekend in my rooftop RUM, BBQ chicken fry, Awesome movie in netflix and my sour and sweet salad. 🙂
5 from 3 votes
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Side Dish
Cuisine Indian
Servings 2 People
Calories 300 kcal


Required for BBQ

  • 5 Chicken Leg Pieces With Skin should be good
  • 1 Onion Medium Size
  • 1 Country Tomato Medium Size
  • 1 Lemon
  • 5 Cloves Garlic
  • 4 tbsp Pepper Powder
  • 2 tbsp Salted Butter
  • 5 Curry Leaves
  • 1 tbsp Chilly Flakes
  • 1 tbsp Curry Powder
  • 1/5 tbsp Mustard Seeds
  • Salt as needed

Sweet & Sour Salad

  • 1 Mango ( South Mulgoba would be awesome)
  • 1 Orange
  • 1/2 Lemon
  • 10 Mint Leaves
  • Few Coriander Leaves
  • 1 tsbp Mustard Oil
  • 1/2 tsbp Soya Sauce


Simple BBQ Chicken Fry

  • Take chicken leg piece and make a cut on the top were the meat connects to knee. Make sure the it is not connected.
  • Make a small slit in that using your small finger and insert Garlic Clove in it.
  • Once done make small cuts on the meat in all side so that it can cook well.
  • Cut a lemon and rub it all over the meat thoroughly.
  • Drizzle required amount of salt on each leg piece and rub it.
  • Now take a small spoon if pepper and coat it on the each leg piece.
  • Put it on the BBQ and let it cook till it get little slightly burned. Brush butter on the meat.(Don't let it get too burned). Brush butter on the meat.
  • Once it is done keep it aside and take a pan and put it on the charcoal fire.
  • When the pan is hot add 1 table spoon of salted butter( if you have home made butter(Vennai) will be awesome).
  • Add ½ tea spoon mustard seeds and 1 TS chilly flakes and roast it.
  • Add Curry leaves fry it till it gets roasted.
  • Now add 1 TS curry powder and stir it for a minute.
  • Now add finely chopped onions in it and fry till it gets brown.
  • Meanwhile separate the meat from bone and chop into small cubes.
  • Once the onion has turned into brown and crispy, add the chopped meat and mix it well for 10 mins.
  • Now add the finely cut country tomato to the meat.
  • Make sure you are not over cooking or under cooked. It should be soft thats all.
  • Remove it from the heat.

Sweet & Sour Salad

  • Take the mango and cut it into small cube's. don't peel it.
  • Peel the orange and cut it into cube's.
  • Take half lemon and chop it into finely as strips.
  • Fine chop the mint leaves and coriander leaves.
  • Add everything together and add 1 TS mustard oil and ½ TS soya Sauce( If you want you can skip soya sauce)
Keyword bbq chicken fry, chicken fry, simple chicken fry, south bbq recipe


Don’t forget to subscribe:

BBQ Making Video:

YES! it’s ready. Have it will any rum, it will be super cool. Ya chapatti too. Anyways my weekend was cool with BBQ chicken fry and my 2 little princess. Enjoy the food and don’t forget to comment. Ref: Mulgoba Mango Vinoth Kumar

Blog, My kitchen

Jackfruit Bhaji Recipe with my twist

About Jackfruit:- Ripe jackfruit is naturally sweet, with subtle flavouring. It can be used to make a variety of dishes, including custards, cakes, or mixed with shaved ice as es teler in Indonesia or halo-halo in the Philippines. For making the traditional breakfast dish in southern India, idlis, the fruit is used with rice as an ingredient and jackfruit leaves are used as a wrapping for steaming. Jackfruit dosas can be prepared by grinding jackfruit flesh along with the batter. Ripe jackfruit arils are sometimes seeded, fried, or freeze-dried and sold as jackfruit chips.

And now we are going to try Jackfruit bhaji recipe.

Sweet, sour and spicy Jackfruit Bhaji Recipe. So are your ready friends. Grab your apron lets begin.
Jackfruit bhaji with my twist
Author: Vinoth Kumar
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
This sweet and spicy snack for your tea. Come lets try.
  • 10 Jackfruit (Ripened)
  • 100 grams Maida
  • 100 grams Kadalai Maavu(Gram Flour)
  • ¼ Tea spoon Kuskus
  • ½ Tea spoon cumin seeds broken
  • 1 Tea spoon Red chilly powder
  • ½ Tea spoon black pepper powder
  • ½ Tea spoon tamarind juice - my twist
  • Salt
  • Honey
  1. Mix Maida & Kadalai mavu with water. Please make sure it is not too liquid or to thick.
  2. Add Kuskus, Salt, Tamarind, Chilly powder, Pepper powder and mix it well.
  3. Keep the mixing away for 20 mins.
  4. Make slices of jackfruit of your wish.
  5. Heat enough oil to deep fry.
  6. Dip jackfruit in the mix and drop it in oil.
  7. Once it turns golden brown take out from oil.
  8. Serve it with honey.
Have it with hot lemon tea on a breeze evening and you will feel your taste buds dancing with romance. Note:
  • If you don’t like too much of sweet then you can avoid honey.
  • If you want extra sour then have it with tomato sauce.
Enjoy friends and hope your tried Dry Chicken Tribal style. Don’t forget to post your comments. 

Jackfruit Bhaji Recipe


Blog, My kitchen

Simple South Indian Dry Chicken Tribal Style – With my twist

Come on friends let us try Simple South Indian Dry Chicken Tribal Style ;). Grab your apron and give a bright smile.

Dear ladies try to use Pud Pot:

Note: Special point for Guy’s. Find it below.
5.0 from 1 reviews
Simple South Indian Dry Chicken Tribal Style
Author: Vinoth Kumar
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
This is very simple chicken fry that we use to cook when we are in forest and it will sure tease your taste buds.
  • ½ kg Chicken (preferably chicken thigh portion)
  • 50ml Coconut Oil
  • 4 Green Chilly
  • 10 to 15 curry leaves
  • ½ Tea spoon mustard seeds
  • ¼ Tea spoon cumin seeds
  • ½ Tea spoon turmeric powder
  • 2 Tea spoon pepper powder
  • 2 Cardamom - My Twist
  • 1 Small cinnamon stick - My Twist
  • 2 Medium size onion(finely chopped)
  • 1 Tomato chopped
  • 3 Tea spoons ginger garlic paste
  • Salt as needed
  1. Heat the oil
  2. Add mustard, Cumin, green chilly, curry leaves, cinnamon stick and cardamom
  3. Fry it till curry leaves dries
  4. Add Onion and sauté it well
  5. Then add ginger garlic paste and sauté it till the raw smell is gone
  6. Later add chicken, turmeric powder and tomato and mix it well
  7. Allow it on medium heat for 10 mins(Do not add water. Chicken will let water)
  8. Add Salt and mix it well.
  9. Allow it for another 10 mins in medium heat.
  10. Add pepper powder
  11. Let it on medium heat till it gets dry
  12. And as I use to say don't forget to add LOVE 🙂 .
Nutrition Information
Serving size: 2 Calories: 300
Tada, Simple South Indian Dry Chicken Tribal Style is ready. Eating with boiled rice(not cooker rice) will be heavenly. That to while boiling the rice add 1/4 tea spoon of cumin seed init will give more flavour.  

To Guy’s:

I do understand if your going to cook this, then you are going to start a party. In that case and if kids are not around then add 2 dry chillies for the extra hit. Moreover, Guys and Girls after trying this recipe please post your comment. Just don’t go and sleep after eating. Enjoy!

Simple South Indian Dry Chicken Tribal Style

Vinoth Kumar If you have time please check this link too – Orange Art Factory

Blog, front, My kitchen
5.0 from 3 reviews
Chicken poriyal Patti style Pot cooking
Author: Vinoth Kumar
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 250
This is a traditional chicken from south Tamilnadu and ya obviously with my twist. Is your pot ready.... come lets cook
  • 250 Grams Chicken breast
  • 100grams Chopped coconut
  • 4 big red chilly
  • 10 to 15 curry leaves
  • ½ tea spoon Cumin seeds
  • ½ tea spoon pepper powder
  • 1 tea spoon turmeric powder
  • 1 tea spoon chilly powder
  • 1 tea spoon garam masala
  • 2 big onion well chopped
  • 1 tomato chopped
  • 2 tea spoons ginger garlic paste.
  • 3 tea spoons coconut oil - Twist
  • 2 tea spoons Ground nut oil
  • 3 tea spoons curd - Twist
  • Salt to taste
  1. First is first, take a mud pot add 3 tea spoons of coconut oil and keep it aside for 30 mins - Twist
  2. Take a new pot.
  3. Clean the chicken and put it in a mud pot with ¾ filled with warm water.
  4. Add few curry leaves, 1 red chilly, ½ tea spoon turmeric powder, ½ tea spoon pepper powder, little salt in the pot, mix it well and allow it to boil for 30 mins with closed lid. Normally chicken breast takes 20 mins to boil.
  5. Once boiled remove the chicken from the pot and keep the remaining boiled water to make chicken soup for your loved once.
  6. Chop the chicken breast into small pieces. If possible use your hand and make it into small pieces.
  7. Now take pot that we seasoned with coconut oil. We are going to prepare a semi paste for mix.
  8. Put it on medium heat, after 5 mins add remaining curry leaves, Cumin seeds, red chilly 3 chopped coconut and fry it for 5 mins.
  9. Add the chopped onion and fry for 2 mins and add the ground nut oil.
  10. Fry the onion till it becomes golden brown. Now add the ginger garlic paste and fry till the raw smell is gone.
  11. Now add the tomato and fry for 10 mins in low heat.
  12. Once the paste is ready add remaining turmeric powder, chilly powder, garam masala and salt( remember we have already added little salt in chicken)
  13. Saute it for 10 mins in low heat.
  14. Add the curd and mix it well and leave it for 5 mins on low heat. - Twist
  15. If you notice everything would have cleanly mixed and become a semi paste in dark brown colour.
  16. Now add the chopped chicken and mix well and let it on low heat for 5 mins.
  17. Don't forget to add Love 🙂
Nutrition Information
Serving size: 4 Calories: 100
Bingo! Chicken poriyal patti style pot cooking is ready to serve. 

A Beautiful Sunday

Sometimes being in your village on a beautiful Sunday and your granny cooks something like this and serves with rice and chicken gravy at peak of your lunch – OMG! this is the best part of my life. Just as always I enjoyed it and listed for you to enjoy it, but with my twist. Twist: You will notice that i have added the word ‘Twist’ in preparation of Chicken fry patti style Pot cooking. Wondering why? Simple, if you remove those points and cook, you will get all new taste 🙂

Chicken Poriyal Patti style Pot cooking

Happy Cooking – Vinoth Kumar  You try my new BBQ (Video) – Don’t forget to Subscribe.  

Ad Film Maker – Coimbatore
Click Here to Know More

Best Event Management Company in Coimbatore

Are you looking for Best Event Management Company in Coimbatore. Then checkout this link. Click Here

Blog, My kitchen

Traditional south indian Prawn fry in mud pot

5.0 from 1 reviews
Traditional south indian Prawn fry
Author: Vinoth Kumar
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Hi Guys This is Traditional south indian Prawn fry but with my twist. Lets get started. Don't forget your mud pot.
  • 500 grms Prawns
  • Curry leaves handful
  • 2 Long red chilly
  • ½ cup coconut flakes(fresh)
  • 1 Tea spoon Cumin seeds
  • 5 Pepper corns
  • ½ Tea spoon mustarded seeds
  • ½ Tea spoon turmeric powder
  • 2 Tea Spoons groundnut Oil
  • 1 Tea spoon coconut oil
  1. Clean the prawn well and add a pinch or half tea spoon turmeric powder. Mix it well and keep it aside.
  2. Now apply 1 tea spoon coconut oil to your mud pot. Make sure base is covered. If needed use extra tea spoon coconut oil. Now keep the pot aside for an hour.
  3. After an hour heat the mud pot in low heat.
  4. After oil gets hot add 1 tea spoon Cumin seeds, Pepper corns, mustarded seeds, red chilly, and all the curry leaves.
  5. Fry a little and now add the coconut flakes and fry.
  6. Add the prawns and fry. Make sure the heat is low.
  7. after 10 mins and the 2 tea spoon groundnut oil and mix it well.
  8. Rise the heat to medium and fry it well. Keep Mixing till the end.
Nutrition Information
Serving size: 2 Calories: 100
Tadaa, Finally your traditional south indian Prawn fry is ready. Serve it with love.

What is the twist here:

The coconut oil that you applied to the pot. The pot observers all the oil and at the time when we fry it releases the oil slowly and this gives a beautiful taste. Twist are easy to do, but without love the food is tasteless.  Happy Cooking 🙂