🍛 Authentic Kitchen Secrets

Cook Restaurant-Style South Indian Food at Home

Step-by-step recipes crafted by Chef Snehan — 20+ years of hotel industry expertise, now in your kitchen with ADB Masala spices.

11+Recipes
20+Years Expertise
25+Pure Spices
★ 4.9Customer Rating
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Choose Your Favourite Recipe

Click any recipe below to jump directly to the full cooking instructions

🍗
Chicken Curry45 mins · Medium
🍚
Donne Biryani60 mins · Hard
🍲
Pepper Rasam15 mins · Easy
🥩
Mutton Curry75 mins · Medium
🥚
Egg Masala25 mins · Easy
🧀
Kadai Paneer30 mins · Easy
🍢
Chicken Kabab40 mins · Medium
🫘
Dal Tadka35 mins · Easy
🥣
Sambar30 mins · Easy
🐟
Fish Curry35 mins · Medium
🌶️
Chicken 6535 mins · Medium
👨‍🍳 Detailed Recipes

All Recipes with Step-by-Step Guide

Recipe 01

Restaurant-Style Chicken Curry

The gold standard of South Indian cooking — smoky, spicy, and deeply aromatic. This is the chicken curry recipe that made ADB Masala famous.

⏱️45 Minutes
🍽️Serves 4
🌶️Medium Spicy
⭐4.9/5 (286 reviews)
Ingredients
500g Chicken
2 tbsp ADB Chicken Masala
2 Onions (sliced)
2 Tomatoes (chopped)
1 tbsp Ginger-Garlic Paste
1/2 cup Curd
Curry Leaves
Salt to taste
Oil / Ghee
Steps to Cook
  1. Heat oil in a heavy-bottomed pan. Add curry leaves and sliced onions. Sauté until golden brown (8–10 mins).
  2. Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
  3. Add chopped tomatoes and cook until they soften completely and oil separates.
  4. Add 2 tbsp ADB Chicken Masala and fry for 2 minutes on medium heat — this blooms all the spices.
  5. Add chicken pieces and mix well. Add curd, mix, and cook covered for 20 minutes on low heat.
  6. Uncover, stir, adjust salt, and cook for 5 more minutes until oil floats on top. Garnish with coriander.
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Chef's Tip For extra depth, add a small piece of roasted coconut paste at step 5. ADB Chicken Masala already has coconut — but this doubles the richness!

🛒 Buy ADB Chicken Masala →
Recipe 02

Authentic Military Hotel Donne Biryani

The legendary Shivaji Military Hotel recipe — smoky, herbaceous Donne Biryani with Seeraga Samba rice that defines Bangalore's food culture.

⏱️60 Minutes
🍽️Serves 4
🌶️Medium Spicy
⭐5.0/5 (312 reviews)
Ingredients
500g Chicken/Mutton
2.5 cups Seeraga Samba Rice
3 tbsp ADB Donne Biryani Masala
Fresh Mint Leaves
Fresh Coriander
2 Onions (thin sliced)
2 tbsp Ghee
Whole Spices (Bay leaf, Cardamom)
Steps to Cook
  1. Marinate meat with curd, mint-coriander paste, and salt for 30 minutes minimum.
  2. Bloom whole spices in hot ghee. Add sliced onions and fry until deep golden brown.
  3. Add marinated meat. Stir in 3 tbsp ADB Donne Biryani Masala. Cook on high heat for 5 minutes.
  4. Add soaked Seeraga Samba rice and 4.5 cups water. Mix gently, bring to boil.
  5. Cover tightly with a damp cloth and lid (dum method). Cook on lowest heat for 20 minutes.
  6. Open, garnish with fried onions and coriander. Serve in a Donne (areca leaf cup) for authentic experience.
💡

Secret The key difference in Donne Biryani vs. Dum Biryani is the spice-forward masala added early. ADB Donne Biryani Masala has the exact herb-spice ratio of Bangalore military hotels.

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Recipe 03

Comforting South Indian Pepper Rasam

The ultimate immunity-boosting South Indian comfort food. Tangy, peppery, and soul-warming — perfect with hot rice or as a soup on its own.

⏱️15 Minutes
🍽️Serves 4
🌶️Mildly Spicy
⭐4.8/5 (198 reviews)
Ingredients
Tamarind (lemon size)
1 tbsp ADB Rasam Powder
2 Tomatoes (crushed)
Pinch of Asafoetida
1 tsp Mustard Seeds
Curry Leaves
1 tsp Ghee
Salt, Coriander
Steps to Cook
  1. Soak tamarind in 2 cups of warm water for 10 minutes. Extract the pulp.
  2. Add tamarind water to a pot. Add crushed tomatoes and boil for 5 minutes.
  3. Add 1 tbsp ADB Rasam Powder, asafoetida, and salt. Simmer for 3–4 minutes. Do NOT over-boil.
  4. In a separate pan, heat ghee. Add mustard seeds and let them splutter. Add curry leaves.
  5. Pour the tadka over the rasam. Garnish with coriander leaves. Serve immediately.
💡

Health Tip Black pepper in ADB Rasam Powder improves digestion and immunity. This is also an excellent remedy for cold and flu when served hot.

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Recipe 04

Rich South Indian Mutton Curry

Fall-off-the-bone tender mutton in a deeply spiced gravy. A Sunday feast staple across South Indian households.

⏱️75 Minutes
🍽️Serves 4
🌶️Spicy
⭐4.9/5 (241 reviews)
Ingredients
600g Mutton (bone-in)
2.5 tbsp ADB Meat Masala
3 Onions (sliced)
3 Tomatoes (chopped)
Ginger-Garlic Paste
1/2 cup Curd
Whole Spices
Coconut (optional)
Steps to Cook
  1. Pressure cook mutton with 1 tbsp ADB Meat Masala, curd, ginger-garlic paste, and salt for 4–5 whistles.
  2. In a separate pan, fry onions in oil until deep golden. Add tomatoes and cook until mushy.
  3. Add remaining 1.5 tbsp ADB Meat Masala. Fry for 3 minutes to develop the spice base.
  4. Add the pressure-cooked mutton with its stock. Mix well and simmer for 15–20 minutes.
  5. Mash a few pieces to thicken the gravy. Garnish with coriander and a drizzle of ghee.
💡

Tenderness Tip Add raw papaya paste (1 tbsp) during marination for faster tenderization. ADB Meat Masala works perfectly with both pressure cooker and slow cooker methods.

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Recipe 05

Spicy South Indian Egg Masala Curry

Quick, budget-friendly, and incredibly flavourful. This egg masala is the perfect weeknight dinner that feels like restaurant food.

⏱️25 Minutes
🍽️Serves 4
🌶️Medium
⭐4.8/5 (156 reviews)
Steps to Cook
  1. Hard boil 6 eggs, peel, and make 2–3 slits on each. Shallow fry in oil until golden skin forms.
  2. In the same oil, fry onions until golden. Add ginger-garlic paste and tomatoes.
  3. Add 1.5 tbsp ADB Chicken Masala (works beautifully for egg curry too). Fry until oil separates.
  4. Add 1/2 cup water to make gravy. Add fried eggs carefully, coat with gravy.
  5. Simmer for 5 minutes. Garnish with coriander, a squeeze of lemon, and serve with rice or chapathi.
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Pro Move Scoring the boiled eggs before frying helps the masala absorb deeply into the egg — every bite is flavour-packed!

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Recipe 06

Restaurant-Style Kadai Paneer

Vibrant bell peppers, soft paneer, and a smoky kadai masala gravy. The vegetarian showstopper for any Indian feast.

⏱️30 Minutes
🍽️Serves 4
🥗Vegetarian
⭐4.9/5 (203 reviews)
Steps to Cook
  1. Cube 300g paneer. Cut 2 capsicums and 1 onion into big chunks.
  2. In a wok (kadai), heat oil. Add onion chunks and capsicum. Stir fry on high heat for 2 minutes.
  3. Add tomato puree and cook until it thickens. Add 1.5 tbsp ADB Garam Masala.
  4. Add paneer cubes and mix gently. Add a splash of cream for richness.
  5. Simmer for 5 minutes. Garnish with fresh coriander and serve with butter naan or roti.
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Texture Tip Lightly fry the paneer cubes before adding to the gravy so they hold their shape and have a slightly crisp exterior.

🛒 Buy ADB Garam Masala →
Recipe 07

Juicy Chicken Seekh Kabab

Smoky, charred, and packed with spice — these kababs made with ADB Chicken Kabab Masala are perfect for BBQ nights and parties.

⏱️40 Minutes
🍽️Serves 4
🔥Spicy
⭐4.9/5 (178 reviews)
Steps to Cook
  1. Mince 500g chicken. Mix with 2 tbsp ADB Chicken Kabab Masala, onion (grated), coriander, and egg.
  2. Refrigerate the mixture for 30 minutes to firm up.
  3. Shape onto skewers. Grill on a preheated grill pan or BBQ for 15–18 minutes, turning every 5 minutes.
  4. Baste with butter/ghee while grilling for extra juiciness and char.
  5. Serve with mint chutney, sliced onion rings, and lemon wedges.
💡

No Grill? Cook in a preheated oven at 220°C for 18 minutes, then broil for 3–4 minutes for the perfect char effect.

🛒 Buy ADB Chicken Kabab Masala →
Recipe 08

Garam Masala Dal Tadka

The simple, nourishing everyday dal elevated with a ghee tadka and ADB Garam Masala that transforms it into something extraordinary.

⏱️35 Minutes
🍽️Serves 4
🥗Vegan
⭐4.7/5 (134 reviews)
Steps to Cook
  1. Pressure cook 1 cup Toor dal with turmeric and water (3 whistles). Mash well.
  2. In a pan, heat ghee. Add cumin seeds, dry red chillies, and garlic until fragrant.
  3. Add tomatoes and cook until soft. Add 1 tsp ADB Garam Masala and cook for 1 minute.
  4. Pour the mashed dal into the pan. Mix and simmer for 10 minutes. Adjust consistency with water.
  5. Pour a final tadka of ghee + cumin over the dal. Garnish with coriander and serve.
💡

Flavour Layer The double tadka (one while cooking, one at the end) creates an incredible depth of flavour. ADB Garam Masala has warm spices that complement dal perfectly.

🛒 Buy ADB Garam Masala →
Recipe 09

Authentic South Indian Sambar

The iconic lentil stew with vegetables — a daily staple in millions of South Indian homes. Get the authentic taste right with ADB Sambar Masala.

⏱️30 Minutes
🍽️Serves 6
🥗Vegetarian
⭐4.8/5 (267 reviews)
Steps to Cook
  1. Boil Toor dal with turmeric until soft. Mash well and keep aside.
  2. In a pot, cook your choice of vegetables (drumstick, brinjal, shallots, tomatoes) in tamarind water.
  3. Once vegetables are soft, add mashed dal and 2 tbsp ADB Sambar Masala. Mix well.
  4. Boil for 10 minutes on medium heat. Adjust salt and tanginess.
  5. Prepare tadka: mustard seeds, dry red chilli, asafoetida, and curry leaves in ghee. Pour over sambar.
💡

Restaurant Secret The secret to hotel-quality sambar is adding a small piece of jaggery to balance the tanginess. ADB Sambar Masala has the perfect spice-herb balance for authentic taste.

🛒 Buy ADB Sambar Masala →
Recipe 10

Kerala-Style Coastal Fish Curry

A tangy, coconut-rich fish curry that captures the essence of Kerala's coastal cuisine. Bold flavours, simple method.

⏱️35 Minutes
🍽️Serves 4
🌶️Spicy
⭐4.9/5 (192 reviews)
Steps to Cook
  1. Clean and cut fish (Rohu/Pomfret) into pieces. Marinate with turmeric and salt for 15 mins.
  2. In a clay pot (earthen pot), heat coconut oil. Add mustard seeds, fenugreek, and curry leaves.
  3. Add shallots and ginger-garlic paste. Fry until golden.
  4. Add 2 tbsp ADB Fish Curry Masala, fry for 2 minutes. Add thin coconut milk and tamarind water.
  5. Gently add fish pieces. Simmer covered for 12–15 minutes. Do not stir — swirl the pot gently.
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Clay Pot Magic Cooking fish curry in a clay pot adds an unmatchable earthy flavour. If you don't have one, use a wide non-stick pan for best results.

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Recipe 11

Crispy Chicken 65 — South Indian Classic

The most loved Indian starter — fiery red, crispy on outside, juicy inside. This Chicken 65 recipe with ADB spices is impossible to stop eating.

⏱️35 Minutes
🍽️Serves 4
🔥Very Spicy
⭐5.0/5 (334 reviews)
Steps to Cook
  1. Cut 500g boneless chicken into bite-size pieces. Marinate with curd, ginger-garlic paste, red chilli, corn flour, and 1.5 tbsp ADB Chicken Masala. Rest for 30 minutes.
  2. Deep fry in hot oil (180°C) in small batches until crispy and deep red. Drain on paper towel.
  3. In a wok, heat 1 tbsp oil. Fry curry leaves, green chillies, and garlic for 30 seconds.
  4. Add fried chicken, toss on high heat for 2 minutes to coat with the aromatics.
  5. Garnish with lime wedges and sliced raw onion. Serve immediately as a starter or snack.
💡

Crispiness Secret Double fry the chicken — first at 160°C for 8 minutes to cook through, then at 190°C for 2 minutes to crisp the exterior. Game changer!

🛒 Buy ADB Chicken Masala →

Shop the Masalas Used in These Recipes

All ADB Masala products are 100% natural, free from artificial colours and preservatives, and crafted by Chef Snehan's 20+ year hotel industry expertise.

🍗Chicken Masala 🍚Donne Biryani 🍲Rasam Powder 🥩Meat Masala ✨Garam Masala 🥣Sambar Masala 🍢Kabab Masala 🐟Fish Curry Masala 💛Turmeric Powder 🌿Coriander Powder 🌶️Chilli Powder
📲 Order Now on WhatsApp
❓ Common Questions

Frequently Asked Questions

Answers to the most common questions about ADB Masala recipes and products

ADB Chicken Masala is specially crafted for chicken-based dishes. It contains 25+ natural spices blended by Chef Snehan. Use 2 tablespoons per 500g of chicken for authentic restaurant flavour.
Use ADB Donne Biryani Masala with Seeraga Samba rice. Marinate meat, cook with masala, layer with rice, and slow-cook on dum for 20 minutes. The masala contains the exact spice blend of Bangalore military hotels.
ADB Rasam Powder is perfect for authentic rasam. It contains black pepper, cumin, coriander, and curry leaves. Use 1 tablespoon per 2 cups of tamarind water.
Absolutely! ADB Garam Masala works for Dal Tadka, Kadai Paneer, and vegetable curries. ADB Sambar Masala is ideal for authentic South Indian sambar.
Yes! All ADB Masala products are 100% natural with no artificial colours, no preservatives, and no MSG. Only pure, sun-dried whole spices ground fresh.
Order via WhatsApp: +91 91089 00375 or visit adbmasalas.com. ADB Masala delivers all across India — Bangalore, Mumbai, Chennai, Delhi, Hyderabad, Pune, and 360+ cities.
Store in a cool, dry place away from sunlight. Use within 18 months of purchase for best flavour. Always use a dry spoon to maintain freshness.