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  • Vegetable fried rice (Indo Chinese style)


    Vegetable fried rice is a popular Chinese food. Vegetable fried rice is a mixture of vegetables and rice, cooked with Chinese sauce and served hot. But I have cooked it in an Indo–Chinese style. Whenever we order Chinese food, fried rice is a must, for cauliflower Manchurian or chicken Manchurian etc. Vegetable fried rice is easy, quick, and healthy and everyone’s favourite. Vegetable fried rice best made with left over rice in fridge. It is a quick brunch for lazy days or for tiffin box to carry outside or for dinner or when there is a short of time. It … Continue reading


  • Curry leaves chutney with fresh grated coconut


    Chutneys play an important role in food meal. It is an integral part of our meal, without this, the meal becomes incomplete. There are varieties of chutneys which are sour , sweat and spicy. Each of them play a important role in enhancing the flavour and taste. For instance, tamarind chutney is very important for chats and snacks, coriander chutney is a must in pokodas and other snacks etc. each chutney is different from the other chutney. some chutneys can be preserved like pickle and some has to be eaten within 2 to 3 days. Most Indian dishes are accompanied … Continue reading


  • Curry leaves chutney with dry coconut


    Chutneys play an important role in food meal. It is an integral part of our meal, without this, the meal becomes incomplete. There are varieties of chutneys which are sour , sweat and spicy. Each of them play a important role in enhancing the flavour and taste. For instance, tamarind chutney is very important for chats and snacks, coriander chutney is a must in pokodas and other snacks etc. each chutney is different from the other chutney. some chutneys can be preserved like pickle and some has to be eaten within 2 to 3 days. Most Indian dishes are accompanied … Continue reading


  • Raw onion and dry chillies chutney


    This is my childhood favourite chutney, eaten especially with masala dosa , I always call it as pyaz ki chutney (onion chutney). While making masala dosa, chutney is applied in the middle of dosa and then stuffed with potato masala. This onion chutney is very spicy. I always change it according to my taste; sometimes I add chilli powder, instead of dry chillies. This chutney is very easy to make, as no roasting or frying is done. For mysore dosa also, a reddish colour chutney is applied which is spicy and tasty. Whenever I go to Bangalore I always have … Continue reading


  • Vegetable Manchow soup


    Vegetable Manchow soup famous as a street food and can find this in every restaurant menu now days in Indian Chinese cuisine, which is hot and sour. Every one prepares Manchow soup, their own way; I have prepared it my way. Manchow soup is spicy and always garnish with fried noodles on top. For this Manchow soup, we need vegetable stock and fried noodles , which makes this soup delicious and tasty. I have prepared a very simple vegetable stock, but with that I added vegetable stock cube (knor brand) for extra flavour, but it is optional. In few restaurants … Continue reading


  • Vegetable upma


    Upma is a very famous breakfast in south India. Upma is made in varieties and loved by every one. I have made vegetable upma, which goes well with chutney, sugar or lemon pickle and with a dollop of ghee on it. You can add any vegetables you like, but not vegetables like okra (ladies finger). It is easy to cook and delicious. I always cook my upma to be little watery and smooth. But my mother likes it dry and not very soft. So, it will be up to you to cook to the texture you like. To make this … Continue reading


  • 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


  • Uttapam


    Uttapam is a thick dosa fried with few vegetables in it. It is like a thick pan cake. You can call it as an Indian pizza also. In this you can use any batter which is used for making dosa. I have given you already idli recipe and dosa recipe also, from which you can use it for dosa and also uttapam. Idli /dosa can be made from idli rice, parboiled ponni rice, ponni raw rice, with variations with each rice variety; it gives different taste and also the softness, when it is grounded with urad dal. Dosa will be … Continue reading


  • Khichdi


    Khichdi is a very famous, popular and common break fast in every muslims house at Andra Pradesh. Even in other places also it is popular but made it differently and also has different names. In child hood I used to hear about stories of Birbal ki khichdi and Akbar. It is a comfort food for me. At our home khichdi is made at least once a week in the morning, during my childhood and at my granny’s place at least twice a week and in some houses they prefer to have it often. Whenever relations or guests come we serve … Continue reading


  • Mutton curry with groundnuts paste


    This dish I have taken from my sister in law, who has thought me this spicy and tasty dish. This dish is from south part of India, Chennai. This dish can be cooked as gravy type or dry with little curry. This dish is made from freshly grounded spices and in this groundnuts are used which is why curry becomes different. This dish goes well with all Dosa, plain rice or chapathi (roti) or parotta (south Indian one) or paratha (laccha paratha type). Ingredients Mutton with bones – 500gms Boiling mutton Water – 1 cup Cloves – 5 Green cardamom … Continue reading



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