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.

  • 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


  • 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


  • 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


  • 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.

  • Lajawab shahi gosht biryani


    Lajawab shahi gosht ki biryani is a classic biryani, as this lamb biryani or gosht ki biryani is made with all rich ingredients like almonds, cashew nuts, raisins, cream, ghee or butter and flavoured with rose water. In this biryani there is no use of tomatoes and the style of cooking is entirely different from other biryani. I liked this biryani very much as it is easy to make, not much spices are used and it is mild but very delicious, mouth-watering and flavoured biryani. I have taken boneless pieces of lamb but I always prefer to take with bones. … Continue reading


  • 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


  • Ambur chicken biryani


    Ambur biryani one more very famous and popular biryani from Ambur in Tamil Nadu . Most of my friends may not be knowing the Ambur biryani, as they are mostly familiar only with Lucknowi (Awadh) and Hyderabadi dum biryani. But for the motorists, those who travel through Chennai to Bangalore highway will be known about this famous star biryani, who prepares delicious, scrumptious and mouth-watering Ambur biryani. There are many biryani shops with the name star biryani but you should taste only in the real star biryani shop. Many Briyani hotels available in Ambur Town but the best is AMBUR … Continue reading


  • Mughlai gosht biryani


    Mughlai biryani is a special biryani, which you can make on special occasions. Mughlai biryani is different from my other biryani recipes and tastes different and delicious. Mughlai biryani – the name itself suggests that it belongs to the Mughlai cuisine, which comes from the cuisine of Mughal kingdom and is popular in northern India. The Mughlai cuisine is generally mild in taste, full of aroma and rich ingredients like nuts, dry fruits, clarified butter, saffron and cream. In this Mughlai biryani, I have used almonds (badam), saffron threads (kesar), ghee (clarified butter), single cream and ofcourse spices to make … Continue reading


  • Easy mutton biryani


    This mutton biryani is quite different from my other biryanis as this biryani is prepared by my husband and it is going to be easy and simple for every one. In this mutton biryani you need not cook the rice separately. You can add the rice directly to the gravy and cook it. In this mutton biryani, only simple spices are used, which you can find in your kitchen. This mutton biryani can be made by anyone who is learning cooking, easy for bachelors and others. Cook this easy mutton biryani and enjoy with raitha and boiled eggs. Ingredients Mutton … 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


  • 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


  • Drumsticks and mutton curry


    Drumstick and mutton curry (Munge ki phalli aur gosht ka saalan) is a meat and vegetable combination curry. It is prepared in my home whenever drumsticks are in season. Drumstick and mutton curry is popular in Andhra and is known as Munagakaya mamsam and in Tamil Nadu as Muranggakai mutton curry. For drumstick and mutton curry, we call it as Munge ki phalli aur gosht ka mittah saalan at our home. The base for the curry is onion and tomatoes and is very easy to prepare. In my uncle’s house there is a drumstick plant, which will be distributed to … 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


  • 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



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.

  • 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


  • Drumsticks and brinjal sambar (arachu vitta sambar or freshly ground spices)


    Sambar is very important and a traditional diet food of Tamil Nadu cuisine. From breakfast to tiffin, sambar plays a vital role. Even during lunchtime, Sambar is served with rice. There are variety of sambar recipes, among them my favorite is Arachu vitta sambar, means (in Tamil word means to grind) freshly ground spice powder, which adds more flavor and taste to the sambar. Everybody has their own way of preparing sambar as per their taste and the vegetables they add. The most common vegetable, which I prefer or I see mostly in restaurants are Drumstick and Brinjal. This time … 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


  • Rasam from Chennai


    Rasam is common in south Indian meal, it is eaten with white boiled rice. It is a second course eaten with rice, followed after sambar in south India. If you order any south Indian meal in hotels, you can see that rasam is there. A south Indian meal involves puri or roti, vegetable korma or any vegetable dish, sambar, any kuzhambu , dry veg dish called poriyal, pickle, apppalam (pappad), curd and sweet. Rasam is had as a soup too. If you just serve it with hot rice and appalam (in tamil) (poppadom), and some pickle , it goes very … Continue reading


  • Chettinad chicken kurma


    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



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