This dish is part of our family Christmas Eve celebration every year. I love baked stuffed shrimp, but so many restaurants here prepare their shrimp piled high with Ritz crackers drenched in butter. I think the crabmeat stuffing adds somethng a bit more special. Prep time includes the stuffing's cooling time.

Devilled eggs or 'eggs mimosa' are hard-boiled eggs, shelled, cut in half and filled with the hard-boiled egg's yolk mixed with other ingredients such as mayonnaise and mustard,[1] but many other variants exist internationally. Deviled eggs are usually served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food.

Green Mutton Haryali Mutton Recipe made easy with Green mutton haryali mutton cooking .A quick way to make mutton chops,Green Masala Mutton Chops North Indian Cuisine.

Pulao reminds me of good old summer days. It looks as warmly bright as the setting sun and as aromatic as spices garden. The cents of roasted spices coalesced with perky prawns oozing in every grains of buttery rice. Prawn Pulav or Prawn Pulao is a mild rice dish with beautiful fainted spices and ocean calling.

Chicken Tikka dish popular in South Asia. It is popular in many countries all over the world. It is traditionally small pieces of boneless chicken baked using skewers in a clay-based oven called a tandoor after marinating in spices and yogurt. The word tikka means "bits" or "pieces". It is a chicken dish served in Punjabi cuisine. The Punjabi version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals to increase its flavor, while being continuously fanned. It is typically eaten with green coriander and tamarind chutney served with onion rings and lemon, or used in preparing a chicken tikka masala.

Murgh Junagadhi

The deep-fried version of the dish is closely associated with the city of Springfield, Missouri.Deep-fried cashew chicken was apparently first served in 1963 at the Grove Supper Club in Springfield. David Leong, the chef, who moved to the United States from China in 1940, struggled to gain acceptance for the foods of his homeland so he began searching for a dish that would appeal to local residents' taste buds. His famous deep-fried cashew chicken recipe was so popular he soon opened Leong's Tea House in Springfield.[2] The dish became exceedingly popular in the Springfield area and is often cited as the unofficial "dish of the city".

This is the duck with a shining reddish-brown skin seen hanging in the windows of a good Cantonese restaurant.

Whiskey Chicken Wing

Braised Chicken With Peper

Chicken tenders are prepared by dipping chicken meat in a breading mixture and then deep frying them.In the northeastern United States, chicken tenders are often made with an egg batter and have a smooth texture. This particular variety of chicken tenders, in this part of America, are often served in Chinese restaurants as an appetizer or as a main dish.

This rice is not for the sensitive palette. It packs a spicy punch, but still delivers a bold flavor that pairs well with grilled foods.

Enjoy the flavors of green chiles and the texture of shredded chicken in these Enchiladas Suiza. Melted cheese and sauteed spinach and onion only add to the unique taste. And if that weren't enough, these enchiladas are a snap to make, but they taste like you've spent hours in the kitchen. "

Banjara Gosht is cooking goat gypsy style where the spices are not ground into a smooth powder but pounded coarsely using a pestle. This dish is heavily influenced by Hyderabad style of cooking. The freshly pounded spices gave it a real authentic flavor.

Mutton is not very regular in our menu but whenever we get it, its mostly biriyani or chukka as its our fav. I wanted to share ammas chettinad version of mutton chukka and here it is for you all....This is too good that we can even have it as such or pair it with biriyani or curd rice.