Latest recipes

These are some of the latest recipes that I recently added to my collection.


  • Milagai bajji / chilli bajji is a traditional south Indian tea time snack, which is thoroughly enjoyed in the evenings. You can easily find stalls selling them in Chennai Marina beach, small tea shops in Chennai or in busy marketplaces. The milagai bajjis can be easily prepared at home. The bajji vendors in Marina beach will be shouting bajji maa bajji (fried fritters Madam) and also says the names of bajjis – raw banana, chilli, onion, cauliflower and potato. We know a vendor who makes very tasty and crispy bajjis and serves with a spicy chutney in paper plates and … Continue reading



  • This is a dry pan fry lamb (mutton) chops, which you can enjoy as a starter or as a side dish with your meal. The lamb chops are marinated twice to give much flavour and taste. These lamb chops have a tangy and sour taste apart from other freshly roasted ingredients. There are front chops and back chops. You can use either of these, I have used back chops. In restaurants, lamb chops have become very popular and they serve it as a starter. You can even make it at home and enjoy. Preparation time: 20 mins (excluding time to … Continue reading



  • This time I am sharing authentic chettinad dish, chicken kurma. Chettinad food is a very famous cuisine for its distinct flavour, taste and spiciness and most popular for its non-vegetarian dishes in chettinand region in Tamil Nadu. Chettinad cuisine is popular for its variety of spices and freshly ground spices for non-vegetarian dishes. Chettinad chicken kurma is a spicy, hot and aromatic dish, which is flavoured with aromatic and distinctive spices like dagad phool (kal pasi or black stone flower), nutmeg and mace (jaiphal and javitri), star anise apart from cashews and kus-kus (poppy seeds), which is a must . … Continue reading



  • Achari gosht is a lamb/mutton dish cooked in mustard oil with Achari (pickle) spices to bring out the pickle flavour in the lamb/mutton curry. Achar means Pickle. In India, it is used as a accompaniment with the meal. Apart from lamb, I have used thick sized green chillies stuffed with achari spices for more flavour and taste. Achari gosht goes well with roti, phulka, chapathi or just plain rice. Ingredients Lamb/mutton – 400gms (with bones) Paste Onion – 1 medium or 70 gms Curd – 1/3 cup Water – 50 ml or 1/3 cup Achari masala (roasted) Coriander seeds – … Continue reading



  • Dal tadka is a very popular dal preparation offered in Punjabi dhabas and restaurants in India. It is very easy to prepare this in the restaurant style. Dal tadka is a Punjabi dish in which the boiled dal is cooked with onion and tomato mixture and then tempered in the end with ghee and spices. Tadka means tempering/frying in the oil with spices. I have used a combination of arhar dal (toor dal/split pigeon peas) and chana dal (Bengal gram). You can use any dal (lentils) as per your liking and taste. People often confuse dal fry with dal tadka. … Continue reading



Straight from my home

I am sharing the recipes that we make and enjoy at our home. I have not seen these recipes floating around a lot and hence making an effort to share these recipes and their taste reach more and more people. More of these recipes from my home are here.

  • Suthriyan (Indian pasta)


    The word Suthriyan, we use for a Indian pasta , which is thin and flat in shape, and easy to cook. It is mostly made in Muslims home in Chennai and in my relations house. My mother in law also prepares it, when all are at home and wants to sit and chat, spend some time with the family, instead of spending much time in the kitchen. She prepares it mostly in the evening, as it is easy and one pot dish for the whole family and for a change also, instead of the same curry or biryani. Whenever suthriyan … Continue reading


  • Mutton and ridge gourd curry / Beerakaya Mamsam (turai aur gosht ka saalan)


    In Andhra, ridge gourd and lamb curry is known as Beerakaya Mamsam (ridge gourd and lamb curry), it is one of my favourite combination of vegetable and lamb/mutton. At home we call this dish as Turai ka saalan, and the combination of lamb/mutton and Turai (ridge gourd) goes well. When Turai (Beerakaya or Turai) is cooked, it gives a sweet flavour in taste, and reduces (shrinks like spinach leaves) in quantity. I always love to cook my meat with the combination of ribs, lamb/mutton chops; marrow bones which gives a very delicious taste to my curries or you can use … Continue reading


  • Kheema aur aloo masala


    This is quick and easy kheema masala , no need to chop onion or any vegetables and no fussle to make it. I have used spring lamb, can use mutton or lamb as per your taste. Ingredients Oil – 3 tbsp Cumin seeds – 1/2 tsp Cloves – 3 Green cardamom – 3 Cinnamon stick (1 inch size) – 1 Black cardamom (optional) – 1 Mace (optional) – 1 Lamb mince – 250 to 300 gms Potato (medium size, chopped) – 1 Ginger and garlic paste – 2 tsp Chilli powder – 3/4 tsp Turmeric powder – 1/4 tsp Cumin … Continue reading


  • Tangy mutton and ladies finger curry (Bhindi aur gosht ka khatta saalan)


    Bhendi Ghost or Bhendi aur Ghost ka khatta saalan is a tamarind based curry with onion and tomato as a base. Bhendi aur Ghost ka khatta salan, the mutton/lamb and the okra combination is very popular in Hyderabad (India) and other parts of Indian region and off course in Pakistan too. For Bhendi ghost I have used onion tomato and coconut as a base apart from tamarind which has a tangy taste, the combination of meat and okra gives this curry extra flavour, texture and taste. As I have used coconut in this curry, gravy will be more. We usually … Continue reading


  • Mutton curry with broad beans (Chikkudukaya mutton curry)


    Chikkudukaya mutton curry or avarakka mutton curry is a very popular dish combining meat and vegetable in Andhra and southern part of India. Broad beans (chikkudukaya in Telugu, avarakka in Tamil, sem ki phalli or gwarphalli in Hindi) or flat beans are nutritious and rich in fibre and proteins. Mutton curry with broad beans gives the curry a different flavour and taste. Whenever I buy meat, I ask my butcher to add marrow bone pieces, lamb chops, ribs in addition to the normal meat and bones. The mixture of different parts of lamb gives a very good taste to the … Continue reading



Biryani recipes

I have an extensive collection of biryani recipes in a variety of different styles. Browse through the collection to find the biryani that you like. More biryanis here.

  • Prawns biryani with dill leaves and dried prunes


    Prawns Biryani (Jhinga biryani) one more delicacy and my husband’s favourite sea food. In this Biryani, I have used dill leaves (soya leaves), which has a very sweat fragrant and taste. You can add any spices you like and can make Biryani according to your taste and follow other Biryani recipes which I have shown you. Prawns Biryani is a rich rice dish cooked with basmati rice with fresh prawns. This is also a very popular dish in India. I have used medium size king prawns, you can use small size prawns also. In this I added prawns at last … Continue reading


  • Jhinga pulao (prawns pulao)


    This Jhinga pulao is flavoured with garam masala and other simple ingredients. I got from one of my friend, which aim sharing with you. Pulao or pulao is easy to make than biryani, as biryani takes time for cooking and dum. Pulao is cooked in the flavoured broth itself (absorption method). I have added the ingredients according to my spice and taste. The people who like garam masala flavour may like this pulao. I have used chicken stock cube in this, you can use vegetable stock or chicken stock (liquid). I have used medium size prawns, which gets cooked soon. … Continue reading


  • Fish biryani with dill leaves


    Like any other biryani, fish biryani also tastes very good. In my previous recipes chicken and mutton biryani, I have tried to explain how to cook it. From those recipes also, you can prepare fish biryani. But you have to be very careful, while cooking fish biryani, as fish is very delicate. This time I have used different spices for fish biryani. It is spicy and with a different flavour and taste also is quite different. This is because, I have added dill leaves or soya leaves, you can see it in the picture also. I always cook any food … Continue reading


  • Hyderabadi mutton dum biryani


    Hyderabadi lamb/mutton dum biryani is a very famous and imperial dish among the rice dishes. Hyderabadi lamb/mutton dum biryani is a one pot dish which is made by cooking meat and rice together on a slow flame. Hyderabadi mutton biryani is usually prepared for special occasions or whenever you desire for it. I have prepared this Hyderabadi lamb biryani as per my taste and with my home made biryani masala. The lamb biryani is full of flavour when cooked with home made biryani masala. The method I used for this lamb biryani is kacche gosht ki biryani style. This means … Continue reading


  • Kerala style spicy fish biryani


    Fish Biryani is every ones favourite dish like any other mutton Biryani or chicken Biryani. Kerala style Fish Biryani is similar how we cook in our house but slight changes are there. In kerala , everyone makes Biryani as per their recipe and taste. In this kerala biryani, I have used simple spices which are easily available in your kitchen cupboard. In this biryani I have not used yoghurt/curd and for garnishing cashews nuts and raisins, I have prepared it in a simple way but the biryani tastes spicy and delicious. To get more flavour in the fish biryani, use … Continue reading



Authentic Andhra recipes

I am sharing some of the most authentic Andhra dishes. These recipes are very unique in the way they are prepared and I have pretty much tried to keep it as authentic as possible - straight from the homes. More of these authentic Andhra recipes here.

  • Pesarattu


    Pesarattu is a very popular breakfast in Andhra Pradesh (India), pesara means green gram, attu means dosa . Pesarattu is considered as a very healthy breakfast in India. My grand father likes pesarattu very much which he loves to eat with sugar and we love to have it with chutneys, which goes well with both. My family they love mostly groundnut chutney and other chutneys like ginger chutney, coconut chutney, brinjal chutney. You can serve any chutney you like. Pesarattu is made with whole green moong dal, which is soaked for 6hrs to overnight in the water. Can add cumin … Continue reading


  • Putnala pappu podi


    Pappula podi or putanala pappu podi is famous in Andhra and is used for various purposes. I tasted this first in my grandparents place Anantapur near a chilli bajji stall (mirapakaya bajji), the lady sprinkles this putanala pappu podi on the chilli bajji with some chopped onions which makes the chilli bajji (milagai bajji or mirapakaya bajji) more tasty and appetising. This putanala pappu podi everyone prepares it differently as per their home recipe and their taste. I prepared the powder just a small proportion one small bottle. You can use this pappu podi on plain rice with drizzle of … Continue reading


  • Gongura royyalu (gongura prawns curry)


    Gongura royyalu (in Telugu) means gongura prawns curry. Gongura (sorrel leaves) or khatti bhaji (in Hyderabad it is known like that) is very famous and very much used in Andhra Pradesh. Gongura is one of my favourite green leaves and is sour in taste. In restaurants which specialize in Andhra food, they serve gongura royyalu (gongura prawns curry) which is a popular dish in Andhra. In my home it is very rare we prepare gongura royyalu as we make gongura mamsam and gongura with boti (goats intestine) or gongura chicken. You can prepare it with mutton chops also, it tastes … Continue reading


  • Gongura mutton or Gongura mamasam


    Gongura lamb / mutton curry (gongura mamasam in telugu) is one of my favourites and very close to my heart dish. It is an authentic and popular non-vegetarian dish in Andhra Pradesh. I like this dish very much because of its tangy and spicy taste. Gongura is called as sorrel leaves in English, khatti bhaji or ambadi ki bhaji in Hindi, pulicha keerai in Tamil. There are 2 types of sorrel leaves – one is red stem sorrel leaves and the other is green sorrel leaves. There is not much difference between them. The red one has its stem red … Continue reading


  • Andhra style paaya ka saalan


    Paya, goats leg/trotters is one of my favourite comfort foods, made in a very rich sauce made with Indian spices. Paya is famous and favourite among the Muslim communities in India, Pakistan and other parts of the world and also among others who love trotters. Paya means trotters or feet of goat, lamb or cow. Paya is famous in India, everyone has their own recipe including restaurants. Soups and curries made from paya are usually consumed in India during winter months. We often make it in a curry form (gravy or saalan in urdu). It is usually a spicy curry … Continue reading



Authentic Tamil recipes

I am sharing some of the most authentic Tamil dishes. These recipes are very unique in the way they are prepared and I have pretty much tried to keep it as authentic as possible - straight from the homes. More of these authentic Tamil recipes here.

  • Vazhakkai bajji / Raw banana fritters


    Vazhakkai bajji/raw banana fritters is a very popular evening snack in Chennai, which is usually accompanied with a cup of tea. Vazhakkai bajji is a south Indian snack, which you can find near Marina beach in Chennai, served in paper plates with a spicy onion or tomato chutney. We often order milagai bajji (chilli fritters) and vazhakkai bajji (raw banana fritter). Apart from beach in Chennai, it is also made at home and also available at small tea shops as a snack in the evenings. Preparation time: 10 mins Cooking time: 20 mins Cuisine: Tamil Nadu Spiciness: Mild Serves: 2 … Continue reading


  • Chettinad Mutton kuzhambu (Karaikudi mutton curry)


    Chettinad food is popular for its non-vegetarian dishes in chettinad region in Tamil Nadu. Some of the popular food in chettinad cuisine is chicken curry, mutton curry, fish curry, adirasam and many more dishes. Chettinad cuisine is popular for its hotness (spicy), variety of spices and freshly ground spices for non-vegetarian dishes. Chettinad mutton kuzhambu or chettinad mutton curry is a spicy, hot and aromatic dish which is flavoured with aromatic and distinctive spices like dagad phool (kal pasi or black stone flower), nutmeg and mace (jaiphal and javitri), staranise in addition to shallots (sambar onions), which is important for … Continue reading


  • Chettinad baby potato fry (varuval)


    Varuval means fry. I have fried the baby potatoes in Chettinad style, which gives you different taste and flavour. Baby potatoes or new potatoes are small in size and can be used whole. You can make curry or fry it. Dum aloo is also good to make using these baby potatoes. The sambar onions (shallots or small onions) which has a sweet flavour gives good taste to Chettinad baby potato fry. This time I have used pepper corns and red chilli to give pepper flavour and aroma. Chettinad baby potato is a dry dish and goes well with the plain … Continue reading


  • Vengaya sambar


    Vengaya sambar is a very popular sambar among other sambars prepared in Tamil Nadu. Chinna vengayam sambar/small onion sambar (also known as kunjili) is one of my favourite sambars and it goes well with any south Indian breakfast and also with plain rice with a drizzle of ghee. I always prepare as arachuvitta vengaya sambar. Arachuvitta sambar means (in Tamil) ‘made with freshly ground spices’. You can prepare arachuvitta sambar with any vegetable you like, but small onions/shallots is a must for me. I enjoy mostly with hot idlies for breakfast or with plain rice for lunch with spicy potato … Continue reading


  • Milagai bajji / Chilli bajji / Mirchi bajji


    Milagai bajji / chilli bajji is a traditional south Indian tea time snack, which is thoroughly enjoyed in the evenings. You can easily find stalls selling them in Chennai Marina beach, small tea shops in Chennai or in busy marketplaces. The milagai bajjis can be easily prepared at home. The bajji vendors in Marina beach will be shouting bajji maa bajji (fried fritters Madam) and also says the names of bajjis – raw banana, chilli, onion, cauliflower and potato. We know a vendor who makes very tasty and crispy bajjis and serves with a spicy chutney in paper plates and … Continue reading



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