Latest recipes

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


  • Vegetable kurma is a mixed vegetable curry very popular dish in south Indian restaurants and prepared in each house in households with their own variations and as per their taste. Though it has become so popular that everybody names Saravana style vegetable kurma although it is widely available in every South Indian restaurants. I have tasted different kinds of kurma from different South Indian restaurants I liked all. The combo for vegetable kurma is parotta, puri, chapathi, Idli, dosa, Idiappam and any pulao. For a restaurant style vegetable kurma, you need to have kalpasi (in Tamil) which is mostly used … Continue reading



  • 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



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.

  • 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 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


  • 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


  • 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


  • 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.

  • Hyderabadi mutton dum biryani


    Hyderabadi lamb/mutton dum biryani is a very famous and imperial dish among the rice dishes. Hyderabadi lamb/mutton dum biryani is a one pot dish which is made by cooking meat and rice together on a slow flame. Hyderabadi mutton biryani is usually prepared for special occasions or whenever you desire for it. I have prepared this Hyderabadi lamb biryani as per my taste and with my home made biryani masala. The lamb biryani is full of flavour when cooked with home made biryani masala. The method I used for this lamb biryani is kacche gosht ki biryani style. This means … 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


  • Chicken and potato biryani with lemon wedges


    Chicken Biryani with potato, dried prunes (alu bhikhara) or dried plums and lemon wedges is very unusual and different for us. In my Biryani, 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 that dried prune, which was giving me sweat and sour taste , I thought it to be tamarind , as it was having a tamarind type seed and in dark colour. Alu bukhara (dried prune) is a fruit which is … Continue reading


  • Ajwain ki macchi biryani (Fish biryani with carom seeds)


    This is a spicy and tangy fish biryani and I will call this Ajwain ki macchi biryani (fish biryani with carom seeds) as ajwain or carom seeds is an important ingredient in this biryani. I have used ajwain in the fish marinade and also while making the gravy. A little extra care is required while cooking fish biryani in general as fish is very delicate. As with any biryani, this fish biryani also tastes good. I came across this recipe in a food show made by chef Mehboob. I have made slight changes to this. This fish biryani is spicy, … 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



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


  • 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


  • Pesarattu


    Pesarattu is a very popular breakfast in Andhra Pradesh (India), pesara means green gram, attu means dosa . Pesarattu is considered as a very healthy breakfast in India. My grand father likes pesarattu very much which he loves to eat with sugar and we love to have it with chutneys, which goes well with both. My family they love mostly groundnut chutney and other chutneys like ginger chutney, coconut chutney, brinjal chutney. You can serve any chutney you like. Pesarattu is made with whole green moong dal, which is soaked for 6hrs to overnight in the water. Can add cumin … 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 taste. Gongura (sorrel leaves) … 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.

  • Era varuval (tiger prawns fry)


    One of our families most favourite, tasty, scrumptious and delicious is era varuval (in Tamil) or Jhinga fry (king prawns fry). My husbands and every bodies favourite, who love seafood for them, is Era varuval (king Prawns fry). In each house they do it differently with the spices. We have to be careful while cooking Era varuval (Jhinga fry), as we have to do roasting, it can take time also to give that roasting colour, and if we overcook the prawns can become rubbery. In this Era varuval , we have to cook first gravy, and then add the prawns … Continue reading


  • Mutton kurma


    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


  • Cashew Pakoda (Munthiri pakoda)


    Cashew Pakoda (Munthiri Pakoda in Tamil) is a very famous evening snack in South India. Cashew pakoda is made of chickpea flour (besan in Hindi) along with other ingredients. It is very simple and easy to prepare and goes well with tea as an evening snack. To get more flavour into the cahew pakoda, mint leaves and curry leaves are important along with a very little ghee/dalda/oil added to the flour. The texture of the cashew pakoda is crisp and crunchy unlike other pakodas which are crisp but soft inside – like Palak Pakoda or Chilli Bajji. The secret behind … Continue reading


  • Thenga manga pattani sundal


    In Chennai the most popular snack which is very popular and sold near Marina beach is Thenga manga pattani sundal. Thenga manga pattani sundal is a snack which is eaten mostly near the marina beach in Chennai or near the parks. A boy comes with his barefoot on the sand and with his sundal bucket, some murk (made with rice flour, with some spices) and some news papers with him. With the help of newspaper he make a cone shape pocket and serves the sundal. I always ask him to top with more mango pieces(shavings). The sourness of mango and … 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



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