Latest recipes

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


  • Roast chicken is a fabulous family treat for everyone, whatever the occasion or celebration is. One of my son’s favourite dishes has to be roast chicken with roast potato, lots of gravy and Yorkshire pudding – enough to make him happy on that day. I have made roast chicken in the past, but with different marinade and cooking procedure. In this recipe, I have stuffed the roast chicken with dried cranberries. I have marinated the chicken with garlic herb butter. I prepared the stuffing with bread croutons roasted with rosemary and then mixed with onion and cranberry mixture which gives … Continue reading



  • Butter chicken is a very popular dish and is also known as Murg makhani. Butter chicken is luscious and creamy and is similar to chicken tikka masala – creamy and tomato based. Kids love it as it is quite mild. I have prepared many variations of butter chicken, but this one is my son’s favourite. Prepare this restaurant-style butter chicken at home and enjoy. Preparation time: 15 mins (excluding marination time) Cooking time: 2 hours (basic sauce and cooking chicken) Cuisine: North Indian, Punjab Spiciness: Mild and sweet Serves: 4 Ingredients Chicken – 500 gms Marinade Ginger and garlic paste … Continue reading



  • Nadan kozhi curry is a very popular chicken curry in Kerala and it goes well with Keralan style parotta or any Indian bread, pathiri, appam, plain rice or ghee rice. This Keralan chicken curry cannot be made in a hurry as the onion has to be cooked until soft and caramelised, spices have to be roasted and combined well with onion, chicken has to be roasted well with onion mixture, all on a medium to low flame only. The slow cooking provides a very scrumptious restaurant style chicken curry with a good reddish colour. Preparation time: 20 mins (excluding soaking … Continue reading



  • Paneer tikka is a very popular Tandoori starter in India. It can be easily prepared at home in your own oven almost like restaurant style. Paneer tikka is a vegetarian Tandoori starter delight without which any Indian restaurant menu is incomplete. Paneer tikka is baked in the oven or grilled after marinating the vegetables and paneer (Indian cottage cheese) in a blend of spices and yoghurt. Preparation time: 20 mins (excluding marination time) Cooking time: 20 mins Cuisine: North Indian Spiciness: Mild Serves: 3 to 4 Ingredients Paneer – 250 gms Marinade Yoghurt (hung curd) – 1 cup Kashmiri chilli … Continue reading



  • Mixed vegetable pakora/fritters is a deep fried Indian snack, which is quick and easy to make. It can be easily prepared at home anytime and enjoyed well during evenings with a cup of tea. It becomes more enjoyable during rainy season. I have prepared mix vegetable pakora or pakoda, Punjabi style. In this recipe, you will see that I have posted two different pictures of pakora prepared with the same ingredients. The texture will be different but will taste the same. In the first picture, I did not add any water to prepare the batter and the pakoras will be … 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.

  • 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


  • Kofta ka saalan


    Meat balls (koftas) are made of minced meat usually lamb/mutton with few spices and onion in it. Meat balls can be made with minced chicken, beef, prawns and fish. You can buy the mince near your super market or your local butcher. I always buy my meat from my local butcher, so that I can ask for few meat bones (for the curry, for flavour) and ask the butcher to mince according to my wish like coarse mince or smooth. I have already prepared few curry recipes for meat balls; each recipe is different from each other. In this curry, … Continue reading


  • 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


  • Khar – Spicy dry fish masala


    Khar is a very spicy and hot dish made with green chillies, onion and dry fish mixture. Khar is a very homely dish from my home town Anantapur (Andhra Pradesh) my grandmother, relatives and my mom prepare this at home, but with different techniques. My grandmother prepares khar with pestle mortal and mother with grinder or mixer, both gives different taste though same ingredients. khar is a very homely dish very spicy and hot dish, not available in restuarants my father always demands for this dish , whenever he visits his mother’s house. The name itself says hot, spicy, but … 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



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


  • 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


  • Nalli gosht biryani


    Lamb shank biryani (Nalli gosht biryani) is a mild and very delicious biryani flavoured with mace and nutmeg powder (jaiphal and javitri powder) and other ingredients. In this lamb biryani, I have used lamb shank pieces (2 big), apart from few meat pieces. In this lamb shank biryani, I have cooked lamb shanks in a pressure cooker with the spices separately in a curry form and layered the rice but this time I didn’t add the yoghurt in the curry as I do often, this time, I have used yoghurt by adding kesar colour or biryani colour for layering on … Continue reading


  • Malabar fish biryani


    Fish Biryani is every ones favourite dish like any other mutton Biryani or chicken Biryani. Malabar Fish Biryani is similar how we cook in our house but slight changes are there. In Malabar muslim biryani they use coconut milk (optional), raisins and cashew nuts as this recipe was shared by our neighbour when we were in Coimbatore and they used to serve with pickle and raitha. Raisins, fried onions and cashew nuts were used as garnishing. I have used the same ingredients but not coconut milk, as some use and some not. In Malabar (Kerala) every one makes Biryani as … Continue reading


  • Tandoori chicken biryani


    After seeing this on one of the restaurant menus, I thought I will try preparing this tandoori chicken biryani. In restaurants, now-a-days, we get all varieties of biryani – Mughal and Tandoori style – both with chicken and tiger prawns. Preparation of these are the same and only the spices differ. It is up to you whether you want to make a really spicy or less spicy biryani. I have used ready made chicken tandoori masala to marinate chicken among other spices. If you want, you can use chicken tikka masala powder as well instead of tandoori chicken masala. We … 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.

  • Andhra Rayalaseema chepala pulusu (Fish Curry)


    One more fish curry, the famous Andhra Rayalaseema fish curry – chepala pulusu, which means Tamarind fish curry and is very popular in the houses of Rayalaseema, Andhra Pradesh. This fish curry is similar to my other chepala pulusu, but in this curry I have added roasted special spices. Fish is cooked in a tangy sauce and in the end roasted spices are added, which gives this curry a different taste. As with all fish curries, this one also tastes even better the next day. There are so many variations in the chepala pulusu itself as each house has their … 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


  • Hyderabadi Chicken 65


    Chicken 65 is a very popular and appetizing dish in south India. In restaurants and at home, it can be served as a starter or as a side dish. It is a spicy and sour south Indian fried chicken. The chicken is marinated with spices, deep fried and then tempered in a yoghurt (curd) mixture until all the liquid is absorbed. It is a dry side dish. Everyone has their own recipe and prepare differently. There are so many variations to make Chicken 65 as in each house and in restaurants, it is prepared differently. In Hyderabad, chicken 65 is … 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


  • Hyderabadi Dum Ka Murg


    Hyderabadi dum ka murg is a very popular nawabi dish in Hyderabad, both in homes and restaurants. Hyderabadi dum ka murg is known by many names like dum ka red chicken and hyderabadi wedding red chicken curry. For me, dum ka murg means chicken cooked in low flame. Hyderabadi dum ka murg is prepared with various spices, nuts, sauces and mint leaves, which gives this dish a unique sweet taste with creamy texture. This dish is quite different from my other curries as I have used Chinese sauces. Dum ka murg is creamy, rich, medium hot, sour and tangy. The … 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.

  • Mango fish curry (Chennai style)


    South Indian (Chennai) style mango fish curry is one of my favourite fish curries because of the sour and tangy taste. Mango fish curry is an onion and tomato based curry with tamarind and raw mango. The combination of raw mango and fish makes this curry excellent. I have used sea bass for this curry. Any firm fish like snapper, sea bream, king fish (vanjaram) or salmon will work. This fish curry has pretty much the same ingredients as madras fish curry with the only main difference being raw mango. Prepare this fish curry in the morning and serve it … Continue reading


  • Madras fish curry


    Madras fish curry is an onion and tomato based curry along with tamarind. Coconut is not used in this curry. This fish curry is one of my favourite dishes as tamarind goes into it. I should also say that one of my favourite breakfasts is this Madras fish curry with dosa. I have used vanjaram fish (king fish). Any firm fish like snapper, tilapia, sea bream, koduva (sea bass) and even salmon will do just good in this curry. Prepare this fish curry in the morning and serve it in the evening. The flavour gets a lot enhanced when it … Continue reading


  • Mixed Vegetable bajji / Indian vegetable fritters


    South Indian style mixed vegetable bajji is a popular snack where vegetables are dipped in gram flour batter with spices. Bajji means fritters. For bajjis, you can use raw banana, potato, bell pepper, chillies, brinjal, cauliflower, onion, etc. You can easily find stalls selling them in Chennai Marina beach, small tea shops in Chennai or in busy marketplaces. These bajjis can be easily prepared at home. I have added rice flour and biryani colour (orange or sunset colour) in my batter for the extra crispness and colour – similar to what we get in Marina beach bajji stalls. Preparation time: … 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


  • Chettinadu fish fry


    Chettinadu fish fry (Chettinadu meen varuval) is very famous in south India and you will find this in every chettinadu restaurant menu. In Chettinadu cuisine, special spices like nutmeg, black stone flower and fennel seeds are used and are quite important in the cuisine apart from other spices. This is my family’s favourite fish fry. When we order any fish fry in a restaurant, they serve only one piece of fish fry but it will be big in size, a thick fillet served with onion rings and lemon wedges. Fish fry (meen varuval) means it has to be first vanjaram … Continue reading



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