Latest recipes

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


  • This is a dry pan fry lamb (mutton) chops, which you can enjoy as a starter or as a side dish with your meal. The lamb chops are marinated twice to give much flavour and taste. These lamb chops have a tangy and sour taste apart from other freshly roasted ingredients. There are front chops and back chops. You can use either of these, I have used back chops. In restaurants, lamb chops have become very popular and they serve it as a starter. You can even make it at home and enjoy. Preparation time: 20 mins (excluding time to … Continue reading



  • This time I am sharing authentic chettinad dish, chicken kurma. Chettinad food is a very famous cuisine for its distinct flavour, taste and spiciness and most popular for its non-vegetarian dishes in chettinand region in Tamil Nadu. Chettinad cuisine is popular for its variety of spices and freshly ground spices for non-vegetarian dishes. Chettinad chicken kurma 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), star anise apart from cashews and kus-kus (poppy seeds), which is a must . … Continue reading



  • Achari gosht is a lamb/mutton dish cooked in mustard oil with Achari (pickle) spices to bring out the pickle flavour in the lamb/mutton curry. Achar means Pickle. In India, it is used as a accompaniment with the meal. Apart from lamb, I have used thick sized green chillies stuffed with achari spices for more flavour and taste. Achari gosht goes well with roti, phulka, chapathi or just plain rice. Ingredients Lamb/mutton – 400gms (with bones) Paste Onion – 1 medium or 70 gms Curd – 1/3 cup Water – 50 ml or 1/3 cup Achari masala (roasted) Coriander seeds – … Continue reading



  • Dal tadka is a very popular dal preparation offered in Punjabi dhabas and restaurants in India. It is very easy to prepare this in the restaurant style. Dal tadka is a Punjabi dish in which the boiled dal is cooked with onion and tomato mixture and then tempered in the end with ghee and spices. Tadka means tempering/frying in the oil with spices. I have used a combination of arhar dal (toor dal/split pigeon peas) and chana dal (Bengal gram). You can use any dal (lentils) as per your liking and taste. People often confuse dal fry with dal tadka. … Continue reading



  • Vazhakkai bajji/raw banana fritters is a very popular evening snack in Chennai, which is usually accompanied with a cup of tea. Vazhakkai bajji is a south Indian snack, which you can find near Marina beach in Chennai, served in paper plates with a spicy onion or tomato chutney. We often order milagai bajji (chilli fritters) and vazhakkai bajji (raw banana fritter). Apart from beach in Chennai, it is also made at home and also available at small tea shops as a snack in the evenings. Preparation time: 10 mins Cooking time: 20 mins Cuisine: Tamil Nadu Spiciness: Mild Serves: 2 … 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.

  • 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


  • 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


  • 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


  • 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


  • 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



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


  • Lajawab chicken biryani


    Lajawab chicken biryani means unequalled or incredible biryani. This chicken biryani when eaten at my home, only one word comes lajawab, incredible taste which is from my home which is very delicious and tasty, made with simple spices and easy to cook. I have eaten this chicken biryani from my childhood and I am sharing this chicken biryani with you. This chicken biryani is made by grandma, passed on to my mother and now it’s me who is preparing for my family. This chicken biryani is always prepared when some special guests arrive or special day or party or on … Continue reading


  • Dindigul biryani


    I am going to share one more famous biryani from Tamilnadu, which is the Dindigul biryani. Most of my friends may not be knowing the Dindigul biryani as they are mostly familiar only with Lucknowi (Awadh) and Hyderabadi dum biryani. In Chennai, there are many varieties of biryani like Ambur Biryani, Vaniyambadi Biryani, Arcot Biryani, Vellore Biryani, Thalappakattu Biryani, Dindigul Biryani and more. These are all named after the town they originated and became popular in. But in recent years because of food chains, these have spread everywhere and made it to the major cities. My favourite one is the … Continue reading


  • Chicken 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 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



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.

  • 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


  • 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


  • Chepala pulusu (Tamarind fish curry)


    The famous traditional Andhra fish curry, chepala pulusu which means Tamarind fish curry, which is very popular and found in every restaurants of the menu in Andhra. The fish is cooked in a tangy sauce which tastes tastier the next day. In my home, my relations and my friends who are from Andhra Vizag (Vishakhapatnam), Anantapur, Kurnool, Hindupur, kadappa, Guntakal, Hyderabad and other places, prepare this curry differently though the ingredients are same. Like some add tomato paste and some add chopped tomatoes, some prepare it with just onion and spices; the main taste comes from the fresh fish and … 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



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


  • Drumsticks and brinjal sambar (arachu vitta sambar or freshly ground spices)


    Sambar is very important and a traditional diet food of Tamil Nadu cuisine. From breakfast to tiffin, sambar plays a vital role. Even during lunchtime, Sambar is served with rice. There are variety of sambar recipes, among them my favorite is Arachu vitta sambar, means (in Tamil word means to grind) freshly ground spice powder, which adds more flavor and taste to the sambar. Everybody has their own way of preparing sambar as per their taste and the vegetables they add. The most common vegetable, which I prefer or I see mostly in restaurants are Drumstick and Brinjal. This time … Continue reading


  • Sankara fish fry


    Sankara meen varuval (in Tamil) or Red snapper fish fry is a very popular and frequently cooked in South Indian style in our home. We always use sankara, which we call Aarass ki Macchi at home, more for frying purpose. Very rarely we use it for curry. Each home has their own recipe of fish fry. This recipe is from my mother in laws. She adds more spices for the fried fish and gives it a very spicy masala for the South Indian style fish fry. This recipe is entirely different from my mother’s recipe and in taste also. Apart … Continue reading


  • 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


  • 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



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