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


  • Arbi aur gosht ka khatta saalan


    Arbi is a root plant like potato which has a slimy texture but it tastes delicious when cooked. With arbi can make kebabs, pokadas, dry fry, or in the curry. Its skin is very difficult to peel when raw, so boil it and remove the skin. Arbi aur gosht ka saalan (colocasia and lamb curry) is one of my favourite meat and vegetable dish. This curry is Arbi ka khatta saalan as it is cooked in tamarind curry. This is one more variety of curry in which lamb and vegetables are cooked together. If you do not like tamarind, then … 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


  • Turi aur jhinga ka saalan (ridge gourd and prawns curry)


    Ridge gourd (Turi ) and prawn curry is famous in our family also known as beerakaya royyala kura in telugu (Andhra Pradesh) , as how we like to add vegetables in lamb/mutton, the combination of prawns and vegetables also go well but only with specific vegetables like potato, ridge gourd, drumstick, peas, beans and other vegetables, which suits well with prawns(shrimps). I have already prepared lamb/mutton and ridge gourd curry (turi aur gosht ka saalan in hindi and urdu and beerakaya mamsam kura in telugu) but the ingredients and the method slightly changes, as prawns cooks in minutes and I … 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



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.

  • Kerala style spicy fish biryani


    Fish Biryani is every ones favourite dish like any other mutton Biryani or chicken Biryani. Kerala style Fish Biryani is similar how we cook in our house but slight changes are there. In kerala , everyone makes Biryani as per their recipe and taste. In this kerala biryani, I have used simple spices which are easily available in your kitchen cupboard. In this biryani I have not used yoghurt/curd and for garnishing cashews nuts and raisins, I have prepared it in a simple way but the biryani tastes spicy and delicious. To get more flavour in the fish biryani, use … Continue reading


  • Hyderabadi chicken dum biryani


    Hyderabadi chicken Dum Biryani is one of the most popular biryanis in South India. Chicken Biryani is one of the most popular Indian rice recipes all around the globe. Chicken marinated with spices overnight and cooked on dum with 50% precooked basmati rice, which gives wonderful aroma and taste to the Hyderabadi chicken biryani. The chicken gets the direct heat from the flame and the rice is cooked with steam inside, the method of cooking, also known as Dum method. It is a lengthy and elaborate process but it is worth the effort for the delicious taste at the end. … Continue reading


  • Bai biryani (Chennai style)


    In Chennai (Tamil Nadu) Bai Biryani means Muslim style Biryani. Most of my friends and others may not know about bai biryani, for them one more delicious biryani, which tastes delicious and you will feel not to stop but just keep eating this biryani. Iam myself a big biryani lover and favourite one is the biryani which is served in Muslim marriages and served in small shops just for the take away only. This biryani is special and cooked by good and experienced Muslim chefs only. This biryani is cooked using wood (charcoal) and dum is given with coal from … Continue reading


  • Mutton dum biryani


    One more mutton biryani, which I prepared for Eid (Ramzan), lamb/mutton dum biryani (kache ghost ki biryani) Hyderabad style, which I could not resist to share with you. I am just keep trying all different kinds of biryani, as I am a big lover of biryani and never get satisfied after trying so many biryanis. Though I prepared this biryani for eid but my husband’s comment after eating this biryani was, he felt the same taste as the biryani served in our marriages (muslim biryani), which gave me immense happiness and satisfaction. Hyderabadi style lamb/mutton dum biryani is a one … Continue reading


  • Nawabi Mutton dum biryani


    Nawabi Mutton dum biryani is a one pot dish which is made by cooking meat and rice together with nuts and dry fruits on a slow flame. Nawabi lamb/ Mutton dum Biryani (gosht ki dum biryani), I prepared this for eid- ul -fitr, with nuts and dry fruits. In this, Nawabi mutton dum Biryani, the marinate is easy and I prepared a fragrant and flavoured stock for rice, so that rice absorbs all the flavour and whole spices wont disturb us while eating. I have prepared this lamb biryani as per my taste and with my home made biryani masala. … 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


  • 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


  • Lentil and drumstick leaves rasam


    Drumstick leaves rasam is popular in Andhra Pradesh (India) and is widely used in the southern part of India. Drumstick leaves is called murungai keerai in Tamil and munaga aaku in Telugu. Drumstick leaves are very healthy and has a good and valuable source of vitamin C, proteins, iron and potassium. It has very high medicinal values. It is a good source of iron for pregnant women. There are few varieties of drumstick leaves rasam, which I prepare at home. I have already shared my mother’s recipe. This lentil and drumstick leaves rasam, which is sweet and sour, is a … Continue reading


  • Stuffed Mirchi Bajji / Andhra cut mirchi bajji


    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


  • 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



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.

  • 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


  • Mutton chettinadu curry


    Chettinand curry a south Indian spicy curry which goes well with our south Indian break fasts like idli, dosa, set dosa, aapam, parotta , puri and chapathi(roti). It is different from other curries as shallots and aniseed (suanf) gives a sweet taste and where as whole spices and pepper seeds the heat. Chettinand curry is prepared differently in each house and every one has its own recipe. I have cooked this curry in a pressure cooker, can cook in any vessel. Ingredients Oil – 1/3 cup Curry leaves – 15 Onion (big, sliced or chopped) – 1 Tomato (big, sliced … 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


  • 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


  • Chettinad baby potato fry (varuval)


    Varuval means fry. I have fried the baby potatoes in Chettinad style, which gives you different taste and flavour. Baby potatoes or new potatoes are small in size and can be used whole. You can make curry or fry it. Dum aloo is also good to make using these baby potatoes. The sambar onions (shallots or small onions) which has a sweet flavour gives good taste to Chettinad baby potato fry. This time I have used pepper corns and red chilli to give pepper flavour and aroma. Chettinad baby potato is a dry dish and goes well with the plain … Continue reading



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