Latest recipes

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


  • 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



  • Mutton Kurma is a South Indian coconut based curry, which is quite different from mutton khorma/korma in North India, the Mughlai dish. There are so many variations in mutton kurma itself. This time I am showing how my mother-in-law prepares at home usually served with pulav for dinner. If any kurma is left over, then it goes for breakfast with idli/dosa – this combination is too good, trust me. For this mutton kurma, you need green chillies instead of chilli powder and the kurma is infused with mint and fresh coriander leaves. This makes the curry pale greenish or yellowish … Continue reading



  • Meen pollichattu is an authentic Kerala dish. Meen means fish and pollichathu means burnt/fried. Meen Pollichathu is prepared by frying the fish, then wrapping in banana leaf with a spicy onion masala and fried/roasted again with banana leaf on a pan/tava to get that fried and burnt flavour of banana leaf. The fish usually used in Kerala is the pearl spot fish (karimeen), but I have used whole pomfret fish instead. You can use any firm fish. Meen pollichathu is cooked in many ways with different spices in each home and in restaurants. This is one of my favourite fish … Continue reading



  • Meen pollichathu is a Kerala delicacy found in most of the fine restaurants and also in the house boats that you will find in the backwaters between Kollam and Alleppy (Alappuzha). Meen means fish and pollichathu means burnt/fried. The fish most commonly used in Kerala is the pearl spot fish (karimeen), which is abundantly available in the backwaters. I have instead used whole pomfret fish – you can use any firm fish. Traditionally in Meen Pollichathu, fish is first fried, then wrapped in banana leaf with a spicy onion masala and is fried / roasted again on a tava to … Continue reading



  • Patra ni Machi is a popular dish in the Parsi cuisine. You will find this dish in every ceremony or celebration. Patra ni machi is a mouth-watering dish – fish coated with green chutney (made from coriander leaves, green chillies, coconut, cumin seeds and lemon juice), wrapped in banana leaf and steamed. I have used whole pomfret fish and also individual steaks. During the steaming process, flavours of the chutney get infused into the fish giving it a fine texture, softness and aroma. It will be very good to impress and to serve as members of the family and friends … 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.

  • 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


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


    In restaurants, we mostly see the dishes aloo gosht (potato and mutton), with spinach or peas. But at home you can add any other vegetable, which I will be showing you. At home we call this dish as turai ka saalan, and the combination of mutton and turai goes well. It is very tasty and liked by all at home. With mutton we can add potatoes, palak, peas, drumstick with the same procedure as mutton and turai are cooked. It is eaten with chapathi, naan or just with plain rice. When turai is cooked, it gives a sweet flavour and … Continue reading


  • Turi aur jhinga ka saalan (ridge gourd and prawns curry)


    Ridge gourd (Turi ) and prawn curry is famous in our family also known as beerakaya royyala kura in telugu (Andhra Pradesh) , as how we like to add vegetables in lamb/mutton, the combination of prawns and vegetables also go well but only with specific vegetables like potato, ridge gourd, drumstick, peas, beans and other vegetables, which suits well with prawns(shrimps). I have already prepared lamb/mutton and ridge gourd curry (turi aur gosht ka saalan in hindi and urdu and beerakaya mamsam kura in telugu) but the ingredients and the method slightly changes, as prawns cooks in minutes and I … Continue reading


  • Turi ka saalan


    Ridge guard (turi) is one of my favourite vegetable and whenever I make ridge guard curry, I add mutton/lamb or prawns, it goes well. This time I have made only ridge guard curry. Ridge guard (turi) you can make this curry as I shown in the ridge guard and mutton curry recipe. You can cook this curry either in a cooker or vessel. In my childhood, I used to have it with chapathi (roti) or rice. Ingredients Oil – 4 tbsp Cloves – 3 Green cardamom – 3 Cinnamon stick – 1(2inch) Onion (chopped) – 1 Tomato (chopped) – 2 … Continue reading


  • Kacha char (raw rasam)


    Kacha char means raw rasam from Andhra , which is served as raw, with thadka on it and it is not cooked, that’s why it is called kacha char. The spices are roasted first and grounded to a paste or can ground it in pestle mortar, then mixed in tamarind water. It is sour, tasty and different from other rasams which we cook. This rasam is very popular in villages and towns. This dish is found in homes of Andhra towns & districts, small villages like Anantapur, Guntakal, and other places also, who knows this dish. I have seen people … 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


  • 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


  • Chicken Biryani


    The word biryani is derived from the Persian word beryan, which means roasted and fried. It is usually the mix of rice, few spices and meat or vegetables. Biryani was brought to India by Persian travellers and merchants. This dish is not only popular in India, but also in Iraq, Iran, Pakistan, Srilanka and Mauritius. In every house, the making style and spices used are different. Biryani can be made with prawns, chicken, mutton, vegetables and even fish. I learnt this biryani from my Mom, which I am sharing with you. I am making this biryani with more spicy than … Continue reading


  • Lajawab chicken biryani


    Lajawab chicken biryani means unequalled or incredible biryani. This chicken biryani when eaten at my home, only one word comes lajawab, incredible taste which is from my home which is very delicious and tasty, made with simple spices and easy to cook. I have eaten this chicken biryani from my childhood and I am sharing this chicken biryani with you. This chicken biryani is made by grandma, passed on to my mother and now it’s me who is preparing for my family. This chicken biryani is always prepared when some special guests arrive or special day or party or on … Continue reading


  • Saffron prawns biryani with green chilli paste (pakki jingha biryani)


    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. You might have seen my previous biryani recipes also, the cooking method is the same, only the spices differ. In this I have used saffron instead of biryani colour. It is similar as the previous biryani but only in this I added prawns at last when the gravy is ready, so that it is not overcooked. The prawns becomes rubbery, if overcooked. You … 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.

  • 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


  • Dosakaya pappu (yellow cucumber dal)


    Dosakaya pappu (yellow cucumber dal) is a popular dal in Andhra and commonly prepared in every home in Andhra. Indian yellow cucumber, also popularly known as the Dosakaya in Telugu is a popular vegetable in Andhra Pradesh. Dosakaya or yellow cucumber is small, round or oval in shape with dark and light green to bright yellow colour. In Andhra, few people call it as Budamkaya. This yellow cucumber dal is prepared with toor dal (yellow lentil) or Arhar ki dal (in Hindi). Dosakaya (yellow cucumber) vegetable combines well with toor dal and makes a very good, delicious dal and is … Continue reading


  • Lentil and drumstick leaves rasam


    Drumstick leaves rasam is popular in Andhra Pradesh (India) and is widely used in the southern part of India. Drumstick leaves is called murungai keerai in Tamil and munaga aaku in Telugu. Drumstick leaves are very healthy and has a good and valuable source of vitamin C, proteins, iron and potassium. It has very high medicinal values. It is a good source of iron for pregnant women. There are few varieties of drumstick leaves rasam, which I prepare at home. I have already shared my mother’s recipe. This lentil and drumstick leaves rasam, which is sweet and sour, is a … Continue reading


  • Dondakaya vepudu


    Dondakaya/Tindora is a small green vegetable with white lines on it. It has a white flesh inside with small seeds on it. If red flesh is inside, it is over ripen, then discard it. Dondakaya (telugu), kovaikai (tamil), tindora (hindi) and ivy guard(English) is one of my favourite vegetable and when stir fried , it becomes more tastier vegetable, which goes well with simple dal and rice, a drizzle of ghee on top. I have served it with methi dal (fenugreek leaves). Today I have prepared this in Andhra style with coconut and garlic coarse powder. In Anantapur (Andhra) which … Continue reading


  • Andhra mirapakaya bajji


    Andhra Mirapakaya bajji/mirchi bajji is a famous and popular street food of Andhra. It reminds me of my childhood when I used to visit my grand parents’ town (Anantapur, Andhra Pradesh). I used to see small stalls in the town where they used to sell Mirapakaya bajji (Mirchi bajji), but those chillies are small in size (Indian chillies which are used normally for curries) and are medium to very hot. The Mirapakaya bajji/Mirchi bajji, will be served hot, with pappu podi (roasted gram and garlic powder) and chopped onions on the bajjis. Mostly, I have seen women doing it more … 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.

  • Kovakkai poriyal


    This is a chennai style kovakkai poriyal, which is made with chana dal and is very delicious and goes very well with plain rice and dal, rasam. I tasted this in one of my friend’s house, I liked it very much. Kovakkai/Dondakaya/Tindora is a small green vegetable with white lines on it. It has a white flesh inside with small seeds on it. If red flesh is inside, it is over ripen, then discard it. Dondakaya (telugu), kovaikai (tamil), tindora (hindi) and ivy guard(English) is one of my favourite vegetable and when stir fried or cooked with chana dal(bengal gram) … Continue reading


  • Thengai pottukadalai chutney / Coconut and roasted gram chutney


    Coconut and roasted gram chutney is a south Indian chutney, which is served with idli and dosa or any south Indian breakfast/snack. The roasted gram is also called roasted chanadal, split gram, putanae/putanalu in Telugu and pottukadalai in Tamil. This coconut and roasted gram chutney (thengai pottukadalai chutney) is quick and easy to prepare and is common in south India. I have used fresh grated coconut, which goes well with the roasted gram. Preparation time: 5 mins Cooking time: 7 mins Cuisine: South Indian Serves: 2 Spiciness: Medium Ingredients Fresh coconut (grated) – 1/4 cup Roasted gram (split gram) – … Continue reading


  • Karuvadu varuval (dry fish fry)


    Dry fish fry (karuvadu varuval in Tamil, sukhi machi fry in Hindi) is not every ones cup of tea, because of its smell and taste. But I love the taste and about the smell, aim used to it. Whenever my grandparents come to Chennai, my grandfather love to visit fish market in the morning and I was the one who used to use to give him company. We always go by walk by talking to each other, as the market was not so far and it will be my school holidays. As soon as I enter the fish market I … Continue reading


  • Sankara fish fry


    Sankara meen varuval (in Tamil) or Red snapper fish fry is a very popular and frequently cooked in South Indian style in our home. We always use sankara, which we call Aarass ki Macchi at home, more for frying purpose. Very rarely we use it for curry. Each home has their own recipe of fish fry. This recipe is from my mother in laws. She adds more spices for the fried fish and gives it a very spicy masala for the South Indian style fish fry. This recipe is entirely different from my mother’s recipe and in taste also. Apart … 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



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