Latest recipes

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


  • Fish cutlets in Indian style made with tinned tuna fish chunks. Tinned fish is easily available in the market and can make it easy for dishes to be prepared. One of my friends who is from Kerala shared this recipe with me which her mother used to make for her. This fish cutlet has become so popular among my friends and as soon as they taste it, the only thing they ask is for the recipe. I have added my ginger and garlic paste (home made) and garam masala or biryani masala (home made), which makes it very special. You … Continue reading



  • Lamb tikka is a very popular starter in Indian restaurants. It is cooked in a traditional tandoor, which can be found in almost Indian restaurants anywhere in the world. It is prepared with boneless lamb pieces, marinated in yoghurt and spices and herbs based mixture and cooked in tandoor. Normally, we do not have a tandoor at home, but we can get that restaurant style red and charred colour on the lamb tikka by just cooking in the oven as per my instructions in this recipe. Marination plays a vital role in enhancing the flavours of lamb tikka. Lamb pieces … Continue reading



  • Hariyali paneer tikka is a mouth-watering Indian starter served in Indian restaurants. You can prepare this dish easily at home. Hariyali means green colour. Paneer is marinated or coated in hari chutney (green chutney), which gives a different flavour and taste from the usual paneer tikka. The green chutney is made of mint and coriander leaves which gives this paneer tikka a fresh herby flavour. Hariyali paneer tikka can be cooked easily in oven or oven grill or grill pan or just in an ordinary pan. Follow the instructions in this recipe and you can prepare hariyali paneer tikka easily … Continue reading



  • In summer, there is always plentiful of mint leaves in my back garden. I use the mint leaves by preparing chutneys or making pulao. Another dish I make out of mint is mint rice, a mint flavoured rice in a south Indian style. This is good and easy to pack for lunches for busy moms. Mint rice is prepared with fresh mint leaves chutney and then tempering along with a dash of lime or lemon juice in the end. The lime/lemon juice brings out more flavour and taste to the mint rice. Preparation time: 5 mins (excluding rice cooking time) … Continue reading



  • Crème caramel or caramel pudding is a French dessert that is loved all over the world. It is a delicious custard based dessert with soft caramel on top. To make crème caramel, sugar syrup is cooked to a caramel stage and is poured into the mould or bowl before adding the custard base. When the caramel is set, custard is poured and oven cooked in a water bath. It is turned and served with the caramel sauce on top. It is a very easy dessert to prepare, once you master the art of making caramel. Preparation time: 30 mins Cooking … 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.

  • 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


  • 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


  • 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


  • 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 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.

  • 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


  • Bombay chicken biryani


    Bombay chicken biryani is a famous and incredible biryani from Mumbai. I tasted the Bombay chicken biryani first time in one of my friends house. It was delicious and words cannot describe the taste. I was delighted because the biryani was spicy, sour and even sweet because of plums (alu bhukhara). It tasted very delicious and was entirely different from our usual biryani as it has potato, chicken and alu bhukara (dry plums). But my another friend who is also from Mumbai said she does not add potatoes nor alu bhukara (dry plums) in the Bombay chicken biryani. Every one … Continue reading


  • 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


  • Prawns biryani with dill leaves and dried prunes


    Prawns Biryani (Jhinga biryani) one more delicacy and my husband’s favourite sea food. In this Biryani, I have used dill leaves (soya leaves), which has a very sweat fragrant and taste. You can add any spices you like and can make Biryani according to your taste and follow other Biryani recipes which I have shown you. 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. In this I added prawns at last … 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



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 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


  • 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


  • Andhra mirapakaya bajji


    Andhra Mirapakaya bajji/mirchi bajji is a famous and popular street food of Andhra. It reminds me of my childhood when I used to visit my grand parents’ town (Anantapur, Andhra Pradesh). I used to see small stalls in the town where they used to sell Mirapakaya bajji (Mirchi bajji), but those chillies are small in size (Indian chillies which are used normally for curries) and are medium to very hot. The Mirapakaya bajji/Mirchi bajji, will be served hot, with pappu podi (roasted gram and garlic powder) and chopped onions on the bajjis. Mostly, I have seen women doing it more … Continue reading


  • Dosakaya pappu (yellow cucumber dal)


    Dosakaya pappu (yellow cucumber dal) is a popular dal in Andhra and commonly prepared in every home in Andhra. Indian yellow cucumber, also popularly known as the Dosakaya in Telugu is a popular vegetable in Andhra Pradesh. Dosakaya or yellow cucumber is small, round or oval in shape with dark and light green to bright yellow colour. In Andhra, few people call it as Budamkaya. This yellow cucumber dal is prepared with toor dal (yellow lentil) or Arhar ki dal (in Hindi). Dosakaya (yellow cucumber) vegetable combines well with toor dal and makes a very good, delicious dal and is … 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.

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


    Drumstick is a common vegetable which we can use in sambar. This time I have prepared sambar using brinjal, drumstick, ladies finger and ofcourse my favourite sambar onions (kunjili onions or shallots). In this sambar recipe, I did tadka (seasoning) first, then boiled the vegetables, added the boiled dal and then freshly ground powder (masala). If you want you can do tadka right at the end. In this sambar recipe, I have roasted spices and ground them into a powder for special taste and aroma. It depends on you whether to reduce chillies or not. In my other recipes I … 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


  • 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


  • Vengaya sambar


    Vengaya sambar is a very popular sambar among other sambars prepared in Tamil Nadu. Chinna vengayam sambar/small onion sambar (also known as kunjili) is one of my favourite sambars and it goes well with any south Indian breakfast and also with plain rice with a drizzle of ghee. I always prepare as arachuvitta vengaya sambar. Arachuvitta sambar means (in Tamil) ‘made with freshly ground spices’. You can prepare arachuvitta sambar with any vegetable you like, but small onions/shallots is a must for me. I enjoy mostly with hot idlies for breakfast or with plain rice for lunch with spicy potato … 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



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