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.

  • 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


  • 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


  • Turi ka saalan


    Ridge guard (turi) is one of my favourite vegetable and whenever I make ridge guard curry, I add mutton/lamb or prawns, it goes well. This time I have made only ridge guard curry. Ridge guard (turi) you can make this curry as I shown in the ridge guard and mutton curry recipe. You can cook this curry either in a cooker or vessel. In my childhood, I used to have it with chapathi (roti) or rice. Ingredients Oil – 4 tbsp Cloves – 3 Green cardamom – 3 Cinnamon stick – 1(2inch) Onion (chopped) – 1 Tomato (chopped) – 2 … 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.

  • Chicken biryani with alubukhara


    Chicken biryani with alu bukhara is very unusual and different for me. In my biryani , I have used dry fruits and nuts but never tried with 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. Alubukhara (dried prune) is a fruit which is dried and used in cookings. I used to have it when I … 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


  • 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


  • 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


  • Jhinga pulao (prawns pulao)


    This Jhinga pulao is flavoured with garam masala and other simple ingredients. I got from one of my friend, which aim sharing with you. Pulao or pulao is easy to make than biryani, as biryani takes time for cooking and dum. Pulao is cooked in the flavoured broth itself (absorption method). I have added the ingredients according to my spice and taste. The people who like garam masala flavour may like this pulao. I have used chicken stock cube in this, you can use vegetable stock or chicken stock (liquid). I have used medium size prawns, which gets cooked soon. … 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.

  • 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


  • Nimmakaya pulihora (lemon rice)


    Lemon rice or chitrannam or Nimmakaya Pulihora”(telugu) in Telugu is a staple and simple south Indian food. In my previous lemon rice I showed the simple, Chennai style and our home style but this one is prepared in my grandma’s house by my mami, which is simple but added one more ingredient to make it more special that is roasted chana (putanae or dalia in hindi). I still remember whenever we plan for picnic or journey by train or car , my grandmother and my mami, they prepare so perfectly with the colour and taste, who is in anantapur (Andhra … 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


  • Chepala vepudu (Fish fry)


    Delicious fish fry from Andhra ,Chepala vipudu(fish fry). You can use any firm fish (fresh water or sea water) like sea bass, rohu, carp, king fish (Vangaram) etc. I have used 4 thick medium size pieces. Everyone has their own fish fry recipe. I keep trying with different spices for the fish fry. In Vishakhapatnam, we get wonderful seafood, because of the sea shore and also near my grandparents (Anantapur) place fresh water fish. Every one likes fish fry, which goes well with plain rice, rasam or any dal or just have it like a starter. Preparation time: 15 mins … Continue reading


  • Gongura royyalu (gongura prawns curry)


    Gongura royyalu (in Telugu) means gongura prawns curry. Gongura (sorrel leaves) or khatti bhaji (in Hyderabad it is known like that) is very famous and very much used in Andhra Pradesh. Gongura is one of my favourite green leaves and is sour in taste. In restaurants which specialize in Andhra food, they serve gongura royyalu (gongura prawns curry) which is a popular dish in Andhra. In my home it is very rare we prepare gongura royyalu as we make gongura mamsam and gongura with boti (goats intestine) or gongura chicken. You can prepare it with mutton chops also, it tastes … 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.

  • 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


  • 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


  • Coimbatore street food Mushroom fry (kaalaan varuval)


    Kaalaan varuval (mushroom fry) or chilli mushroom is a very famous street food of Coimbatore, which you can find near busy market places or children’s parks where the street vendors sell this delicious street food. Though I am not a very big fan of mushroom, for a change I sometimes prepare mushroom curry, mushroom 65 and mushroom pokada. After tasting this mushroom fry (kaalaan varuval) street food, it was a hit for me. It was so delicious that I can eat it regularly. When I saw the street vendor preparing the kaalaan varuval (mushroom fry), it looked like a very … 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


  • 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



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