• Dry coconut and garlic coarse powder


    Dry coconut (copra) and garlic powder can be used in any vegetable stir fry (poriyal in tamil and in telugu vipudu). It adds additional flavour to the vegetables with garlic and dry coconut (copra). It can be kept in fridge for 1week. As salt is added in the mixture, so need to be careful when adding salt to the vegetables. Dry coconut (copra) and garlic coarse powder is used more in my grandmas house and other houses in Anantapur and other districts (Rayalaseema region) in Andhra Pradesh . Ingredients Dry coconut (copra) – 100 gms Big Garlic cloves – 4 … Continue reading


  • Chicken Dum Biryani


    The word biryani is derived from the Persian word beryan, which means roasted and fried. It is usually the mix of rice, few spices and meat or vegetables. Biryani was brought to India by Persian travellers and merchants. This dish is not only popular in India, but also in Iraq, Iran, Pakistan, Srilanka and Mauritius. In every house, the making style and spices used are different. Biryani can be made with prawns, chicken, mutton, vegetables and even fish. I learnt this biryani from my Mom, which I am sharing with you. I am making this biryani with more spicy than … Continue reading


  • Chicken liver fry


    This is my childhood favourite dish. The day chicken is bought at our house, I will be eagerly waiting for the liver fry. My mother knows that, if she is not going to fry it, I will be behind her in the kitchen till she fries and give me. It is like a appetizer for me in the evening or in during school holidays. This is very easy to make and simple also. Ingredients Chicken liver – 120gms or 5 livers Oil – 2tsp Chilli powder – 3/4th to 1tsp Salt as per taste Method First wash the chicken liver … Continue reading


  • Tom yum goong (Hot and sour prawns soup)


    Tom yum is a soup made in Thailand and it is very popular and has many health benefits because of its combination of herbs and spices. The basic stock consists of galangal, lemon grass, lime leaves, Thai birds red chilli. This soup is made with chicken (tom yum gai), prawns, vegetables and fish. I have prepared this with prawns. For stock I have boiled prawns shells in water and used as stock. I have used ginger instead of galangal. I did not get the fresh lime leaves, so iam using frozen crushed lime leaves. The lime leaves and lemon grass … Continue reading


  • Dahi sev puri chaat


    Dahi sev puri chaat one more very popular chaat, snack, street food popular all over India as dahi puri chaat and is loved by all from kids to elders, mostly enjoyed in the evening as a snack with friends and families. Dahi sev puri chaat and dahi puri chaat are both same the only difference is sev, which is added more and covered fully on the yoghurt. In Mumbai, dahi puri chaat is known as dahi sev batata puri chaat, batata mean potatao and aloo in Hindi. Dahi sev puri chaat made from Crispy puris , stuffed with potato, chutneys, … 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


  • Malabar fish biryani


    Fish Biryani is every ones favourite dish like any other mutton Biryani or chicken Biryani. Malabar Fish Biryani is similar how we cook in our house but slight changes are there. In Malabar muslim biryani they use coconut milk (optional), raisins and cashew nuts as this recipe was shared by our neighbour when we were in Coimbatore and they used to serve with pickle and raitha. Raisins, fried onions and cashew nuts were used as garnishing. I have used the same ingredients but not coconut milk, as some use and some not. In Malabar (Kerala) every one makes Biryani as … Continue reading


  • Nalli gosht biryani


    Lamb shank biryani (Nalli gosht biryani) is a mild and very delicious biryani flavoured with mace and nutmeg powder (jaiphal and javitri powder) and other ingredients. In this lamb biryani, I have used lamb shank pieces (2 big), apart from few meat pieces. In this lamb shank biryani, I have cooked lamb shanks in a pressure cooker with the spices separately in a curry form and layered the rice but this time I didn’t add the yoghurt in the curry as I do often, this time, I have used yoghurt by adding kesar colour or biryani colour for layering on … Continue reading


  • Chicken Dum Biryani


    The word biryani is derived from the Persian word beryan, which means roasted and fried. It is usually the mix of rice, few spices and meat or vegetables. Biryani was brought to India by Persian travellers and merchants. This dish is not only popular in India, but also in Iraq, Iran, Pakistan, Srilanka and Mauritius. In every house, the making style and spices used are different. Biryani can be made with prawns, chicken, mutton, vegetables and even fish. I learnt this biryani from my Mom, which I am sharing with you. I am making this biryani with more spicy than … 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



  • Vegetable hot and sour soup


    Vegetable hot and sour soup, an indo Chinese, the most famous and very popular in every restaurant. Vegetable hot and sour soup, which is spicy and sour, can be prepared easily and quick at home, if preparation is done earlier. For any soup we need a good stock and the soup depends on it. You can prepare stock at home or store bought or just you can use the stock cube. I have prepared this soup as spicy, sour and salty as per my taste. Vegetable hot and sour soup, I have tasted in few restaurants but as I said … Continue reading


  • Chicken manchurian


    Chicken Manchurian is a Chinese dish, but I have made it in an Indo-Chinese way. In this recipe I have used boneless chicken pieces. This dish is different from other Manchurian dishes as I have used chilli garlic sauce. The chicken pieces are not dipped in a batter and fried but instead marinated and deep fried in oil. I have tried so many Manchurian dishes but this is my favourite among all. This is spicy too. You can vary the ingredients according to your taste. Vegetarians can use paneer or cauliflower instead of chicken. Chicken Manchurian goes well with any … Continue reading


  • Chicken pad thai


    Pad Thai is a stir fry noodle with fish sauce, chicken or prawns, lime juice, tamarind paste and vegetables, very famous as a street food in Thailand and is served with Thai condiments (crushed peanuts, chives, pickled turnip, coriander leaves, lime, spicy chili oil, chili powder, vinegar, fish sauce, sugar or palm sugar). In pad Thai, fish sauce, oyster sauce, sugar, tamarind paste, peanuts are very important but every one cooks differently as per their taste. I have adopted my recipes as per my taste and by seeing the chefs and the street vendors cooking pad Thai. The vendors mostly … Continue reading


  • Prawns pad thai


    Prawns Pad Thai is a stir fry noodle with fish sauce, lime juice and vegetables, very famous as a street food in Thailand and is served with Thai condiments (crushed peanuts, chives, pickled turnip, coriander leaves, lime, spicy chili oil, chili powder, vinegar, fish sauce, sugar or palm sugar). In Thailand, their food has to be sour, salty, sweet, spicy and tangy, which is in this recipe. You can find pad thai, taste differently in each restaurant, as everyone add different combination of sauces like fish sauce, soya sauce, sweet soya sauce , tamarind paste or pulp, oyster sauce. You … Continue reading


  • Egg and vegetable fried rice


    Vegetable fried rice is a popular Chinese food. But I have cooked it in a indo –Chinese style. You can have this with any side dish like chilli paneer or chicken Manchurian etc. you can use vegetables like carrot, cabbage, capsicum(any color), beans, beans sprout and peas if you like. In this you can add cooked chicken, prawns and eggs also like I have added in this recipe, vegeterians can use only vegetables. There are so many variations in vegetable fried rice; you can cook according to your tatse. Chinese food is cooked in a wok and at very high … Continue reading



  • Tom yum gai soup with nam prik pao


    Tom yum gai is a chicken soup which is popular in Thailand. One of my favourite things to order at Thai restaurants is soups as they are always so vibrant, fresh and tasty! They are also really easy to make at home with exotic ingredients that you should be able to easily find at a local Asian grocery store or Thai store. This chicken soup balances spicy, sour, salty and sweet. This Thai chicken soup is different from my previous other soup as in this I have added most important in Tom yum soup for additional taste Nam prik poa (homemade), … Continue reading


  • Thai fish cakes


    Fish cakes are traditionally made in Thailand and is still popular among thai people and other countries in the world. Although there are many recipes for fish cakes but can try this authentic thai fish cakes as it is easy to prepare and has exotic flavours. Fish cakes are served as a snack or starter with a dip called ar-jard(cucumber relish) or sweet chilli sauce. For the fish lovers, can try this mouth watering snack or appetizer. To make fish cakes we need any white firm fish like sea bass, tilapia, cod, haddock, coley, ling and any more but sometimes … Continue reading


  • Tom yum goong (Hot and sour prawns soup)


    Tom yum is a soup made in Thailand and it is very popular and has many health benefits because of its combination of herbs and spices. The basic stock consists of galangal, lemon grass, lime leaves, Thai birds red chilli. This soup is made with chicken (tom yum gai), prawns, vegetables and fish. I have prepared this with prawns. For stock I have boiled prawns shells in water and used as stock. I have used ginger instead of galangal. I did not get the fresh lime leaves, so iam using frozen crushed lime leaves. The lime leaves and lemon grass … Continue reading


  • Coconut milk rice


    Coconut milk rice goes well with any thai curry well or can be served with our Indian dishes too. Can prepare with ordinary rice or basmati rice too. It is easy to prepare and a simple dish. Ingredients Rice (sona masoori) – 1 cup Coconut milk – 2 1/2 cups Lime skin (grated) – 1 tsp Ginger – 1/2 inch piece Coriander leaves (chopped) – 2 tbsp Green chilli – 1 Salt as per taste Method Take a vessel, place rice, coconut milk, and other all ingredients in the vessel. Cook on high heat or medium heat; stir the rice … Continue reading


  • Chicken soup with curry powder


    This chicken soup flavoured with curry powder is a mixture of Indian spices and Thai ingredients like coriander roots, coconut milk and fresh Thai chilli. The cooking is in Thai style. You can also call this as a fusion soup a fusion of ingredients from Indian and Thai cuisines. This soup is so unique and tasty and made with simple ingredients which are widely available in the market. This soup is spicy, sour and sweet. This soup can be prepared with prawns or meat balls or just vegetarian. I have used coconut milk powder for the coconut milk but if … Continue reading



  • Idli made with idli rava (or idli sooji)


    Idli is a south Indian breakfast. Idli is one of my all time favourites. Idli is served as a tiffin or even as a snack. We can use idli rava (or idli sooji) for making idlis. It is easy to make and grind in a mixer. Its soft and smooth. It can be eaten at any time. It is usually served with sambar (lentil/dal) and chutney. But I like it with tangy fish curry, egg curry, egg korma or chicken korma, kara kuzhambu (tangy and spicy curry). You can eat idlis with even the idli podi. Idli is made with … Continue reading


  • Pav bhaji masala dosa


    Pav bhaji masala dosa, I call it as a chat dosa as it is spicy, sour and tangy. In this I have used the green chutney (hari chutney), chat masala (ready made) and other ingredients. You can add any masala stuffing for the dosa you like; I have tried with chola masala, kheema masala, chicken masala, mushroom masala. In the restaurants you see different types of dosa, it is nothing but when you add butter it becomes butter dosa, when ghee added ghee roast dosa, if chicken then chicken masala dosa, so now I made it with pav bhaji masala, … Continue reading


  • Potato masala for dosa


    This potato masala is specially made for dosa and puri. In south if you visit any restaurant, if you are asking for masala dosa or puri, then this potato masala is served. For dosa the potata masala should be little dry and for puri like curry type, gravy should be there. When I make this potato masala, I just don’t use it for dosa but also make bonda (fritter type stuffed with potato masala , a south Indian snack) , which is usually served in the evening in tea shops or in the resturants. It will be like vada which … Continue reading


  • Oats idli


    Oats idli which is nutritious and healthy Indian breakfast, which tastes good and is a quick and instant breakfast. Now a days, life is so busy, everyone needs to cook something instant but healthy. Oats idli is made with instant oats and wheat rava (wheat semolina, Bombay rava), yoghurt and seasoning. To make this breakfast more nutritious and colourful, I added carrot and few peas but it is optional, you can add any vegetables you like or just plain. Oats in the form of porridge I didn’t like its taste but in the form of snack or Indian breakfast, I … Continue reading


  • Poori or puri


    Puri/poori is a very popular breakfast in India. In India , there are so many different forms of puri from various places like bhatura which is usually served with cholae masala, which is a full meal by itself, chola puri which is 3 times the size of normal puri or more bigger than that, then comes the mini puri which is used for pani puri and other chats. The normal puri which is made at our homes are made of wheat flour normally, but if you want can make from maida and wheat flour also by taking 1:1 ratio or … Continue reading



Copyright © 2013 www.oceanofrecipes.com. All rights reserved.