Latest recipes

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


  • Palak pakora or pakoda / Spinach fritters is a deep fried Indian snack, which is enjoyed well during evenings with a cup of tea. It becomes more enjoyable during rainy season. This time, I have prepared Palak pakora or pakoda / Palak Bhajia in North Indian style. These Spinach fritters / Palak pakora or pakoda are crispy from outside and soft from inside. It is best served hot with hari chutney (green chutney). Preparation time: 10 mins Cooking time: 25 mins Cuisine: North Indian Spiciness: Medium Serves: 3 to 4 Ingredients Besan (gram flour) – 1 cup Palak (spinach) – … Continue reading



  • Stuffed mirchi bajji/Andhra cut mirchi bajji is a very popular street snack of Andhra. I have tasted mirch bajji in Hyderabad, Vizag (Vishakapatnam) and also from Anantapur and other places. It varies and the chillies used are medium or hot. Each home also has their own version. You can find these chilli bajji stalls in street corners but only in the evenings after 5pm. The street vendor wraps the mirchi bajji in newspaper and sprinkles a little chopped onions and pappu podi. The mirchi bajji is stuffed with putanala pappu podi (roasted gram powder), deep fried, then cut into pieces … Continue reading



  • Coconut rice / Thengai Sadam is one of South India’s authentic and favourite rice dishes and is often prepared for quick lunch or lunch box or even during festivals as one of the many variety rice. Coconut rice / Thengai Sadam is prepared with fresh grated coconut, which gives the rice flavour and taste. There are many varieties of rice dishes like curd rice, lemon rice, tomato rice, etc and one among them is coconut rice. It is very easy and takes no time to prepare and comes handy when you have very less time in the morning to pack … Continue reading



  • This home style fish curry (Macchi ka saalan) is a recipe from my grandma, which is very easy and simple to prepare. We call it macchi ka mittah salan, when no tamarind or any sour ingredient is added. I have cooked this fish curry so many times but could not match the taste of my grandma’s fish curry. Macchi ka saalan (fish curry) goes well with plain rice or Raagi mudde (also called raagi sankati or raagi ball or raagi sankati in Telugu. It is a staple food in some parts of karnataka and Andhra and very famous in Rayalaseema … Continue reading



  • Andhra’s famous chutney, Allam Pachadi/Ginger chutney is a spicy and popular accompaniment that goes well with the breakfast dishes like Idli, Vada, Dosa and Pesarattu. Allam means ginger and Pachadi means chutney in Telugu. Allam pachadi is served with the classic and popular breakfast of Andhra, Pesarattu. As ginger is dominant and pungent and so to not over power this chutney and to balance it, tamarind for sourness and jaggery (gud) for sweetness are used among other ingredients. I have used a few Kashmiri chillies for colour as it will not be hot like other dry chillies. Ginger chutney is … 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 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


  • 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


  • 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


  • 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


  • 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



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.

  • 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


  • 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


  • Shahi yakhni pulao


    Yakhni pulao is a very popular north Indian Awadhi cuisine. Awadhi cuisine is from the city of lucknow which is the capital of the state Uttar Pradesh. The richness of awadh cusine lies not only in the variety of cusine but also in the ingredients used like mutton, paneer ,ghee and rich spices including cardamom and saffron. Yakhni pulao is famous in north India and other countries like Pakistan and other countries where yakhni pulao is cooked in different style with many aromatic spices. The difference between biryani and pulao is that while pulao is made by cooking the meat … Continue reading


  • Spicy masala fish biryani


    Fish biryani like any other biryani would probably be everyones favourite dish. In this fish biryani recipe I have used ready made biryani masala, my own spices and made it a more masala type biryani. My other fish biryani recipe is quite similar in terms of cooking procedure but the ingredients are different. Fish biryani needs time and patience but the end result will be good. In every recipe I have said that it depends on your taste whether you want to make the biryani spicy or light. If you want this fish biryani to be light, then adjust the … Continue reading


  • Chicken and prunes biryani


    Chicken Biryani with potato and prunes (alu bukhara) or dried plums is very unusual and different for us. In my Biryani recipes, I have used dry fruits and nuts, but never tried with potatoes and alu bukhara (dried prunes). I tasted this Biryani in London in a Pakistani restaurant near my place and I was surprised to see the dried prunes, which was giving me a sweet and sour taste. I initially thought it to be tamarind because of its sourness, dark colour and a similar seed inside. Alu Bukhara (dried prune) is a fruit, which is dried and used … 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


  • Andhra mirapakaya bajji


    Andhra Mirapakaya bajji/milagai bajji/mirchi bajji 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 (Milagai 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/Milagai bajji, will be served hot, with pappu podi (roasted gram and garlic powder) and chopped onions on the bajjis. The pappu podi make them more delicious and appetising. You can find these chilli bajji stalls in … Continue reading


  • Mango rice


    Mango rice is also known as manga sadam in Tamil and maamidikaaya annam or pulihora in Telugu. Pulihora means sour rice; it can be lemon rice or tamarind rice or mango rice. Mango rice is made with raw mango. Raw mango rice is easy to make like lemon rice. Whenever mango season comes mango rice, mango pickle, mango chutney and many more is made with raw mangoes. I love food which is sour, tangy and spicy, so I have added raw mango as per my taste. Ingredients Oil – 3 tbsp Mustard seeds – 3/4 tsp Curry leaves – 15 … Continue reading


  • Gongura pappu (gongura dal)


    Gongura pappu or khatti bhaji ki dal (gongura dal) is very famous in Andhra cuisine. Gongura leaves (sorrel leaves) or khatti bhaji we call, are used more in Andhra than any other parts of the region. You get two types of gongura (sorrel leaves) one with green stem and the other red stem, green leaves with red stem seem to be more sour, but both are same. Any dish with gongura , is my favourite. Whenever I see gongura leaves (khatti bhaji) , I cannot resist buying it; I just love it because of its sourness and its flavour. One … Continue reading


  • Mamidikaya chepala pulusu (Mango fish curry)


    The famous traditional Andhra fish curry, Mamidi chepala pulusu which means mango fish curry made with fresh water fish. The fish is cooked in a tangy sauce which tastes tastier the next day. As my grandparents are from Anantapur (Andhra Pradesh), whenever fish curry has to be made, it has to be very fresh from the fresh water lake or river. One day our neighbour gave us the mamidikaya chepala pulusu, it was delicious and tasty. The sourness of the mango pieces and the fish goes well together. Even we prepare mango fish curry but other method. In Anantapur (Andhra … 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


  • 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


  • Ven pongal or kara pongal


    Ven pongal/kara pongal is a very popular breakfast in restaurants or at home in south India. Tamil kara pongal recipe is popularly called ven pongal. ven pongal is very easy to make and this is one of the dish that I always see serving in banana leaves in marriages. In each house and other places, pongal is prepared differently. In Karnataka, the pongal I tasted at my friend’s house and restaurant’s is entirely different, as dry coconut or fresh coconut and turmeric powder is added and is served with tamarind based sauce called gojju. The best pongal I tasted was … Continue reading


  • Rava idli


    Rava idli is a famous south Indian breakfast from Karnataka and is one more variety of idli. Rava idli is different from the normal idli and can be prepared instantly. There is no need to ferment whereas normal idli has to be fermented and both tastes different also. Rava idli is easy and quick to prepare. Rava means sooji/semolina. You can use Bombay rava if ordinary rava is not available. When I prepared my rava idli, it just tasted like the ones you get in restaurants. It was so delicious, soft and full of aroma. Rava idli can be served … Continue reading


  • Kanchipuram idli / Kudalai idli


    Kanjeevaram idli/Kudalai idli/Kanchipuram idli is a variation to the regular idli (steamed rice cake). Kanchipuram idli originated from the place called Kanchipuram in Tamil Nadu, famous for silk sarees, where I bought few of my sarees for my marriage 9 years ago. One of my aunts accompanied with us for shopping who suggested us to have Kanchipuram idli while shopping. Kanchipuram idli is slightly spiced and steamed. But these idlis are traditionally steamed in cups made out of dried leaves – manthara leaf cups called dhonnai. Kanchipuram idlis are also known as Kudalai idli named after the leaf cups, which … Continue reading



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