• Garlic flavoured capsicum fry

    Capsicum fry is one of my favourite vegetarian fry, as when it is cooked, it is like meaty and delicious, as I keep big chunky pieces. In this dish I have used only 2 ingredients other than oil and salt, it is simple and easy to cook. In this I have used dry coconut, which is grounded to a coarse powder with garlic cloves. The ground coconut and garlic mixture stays in fridge for more than 1week as salt is added in it and it is dry coconut. Capsicum is known as bell pepper or shimla mirch. During my childhood, … Continue reading

  • Sindhi machi (fish) curry

    Sindhi fish curry is entirely different from other curries. This fish curry is full of good aroma and good taste. The Sindhi fish curry is also called as raswali machi. I have never tried Sindhi fish curry before but I wanted to try it as I love trying new things. In this fish curry there is no need to add even onions. When I made this fish curry, it was full of aroma and the curry tasted too good. It is so easy to make and requires very few ingredients. I have used pomfret fish to make this tasty Sindhi … Continue reading

  • Drumstick leaves poriyal / Munaga Aaku vepudu (stir fry)

    Drumstick leaves poriyal is a very healthy option as a side dish and one of my favourites in stir fries (poriyal). Drumstick leaves are widely used in the southern part of India. Drumstick leaves is called murungai keerai in Tamil and munaga aaku in Telugu. Drumstick leaves is very healthy and has a good and valuable source of vitamin C, proteins, iron and potassium. It has a very high medicinal values. It is a good source of iron for pregnant women. Some information here. The drumstick leaves poriyal (stir fry) which I am sharing with you is my mother’s recipe. … Continue reading

  • Indian style fish cutlets

    The special about this recipe is it is made from tinned fish, which is easily available and easy to make. In Thailand fish cakes and crab cakes are very popular and I have made it but it is entirely different from this fish cake or fish cutlet, which is made in Indian style. Both the fish cakes have different taste and aroma. I have made vegetable cutlets but never tried fish cutlets. So I thought of making fish cutlets, but I have prepared it in a Indian way. One of my friend who is from Kerala, she shared her recipe, … Continue reading

  • Curry leaves chutney with fresh grated coconut

    Chutneys play an important role in food meal. It is an integral part of our meal, without this, the meal becomes incomplete. There are varieties of chutneys which are sour , sweat and spicy. Each of them play a important role in enhancing the flavour and taste. For instance, tamarind chutney is very important for chats and snacks, coriander chutney is a must in pokodas and other snacks etc. each chutney is different from the other chutney. some chutneys can be preserved like pickle and some has to be eaten within 2 to 3 days. Most Indian dishes are accompanied … Continue reading

  • Easy mutton biryani

    This mutton biryani is quite different from my other biryanis as this biryani is prepared by my husband and it is going to be easy and simple for every one. In this mutton biryani you need not cook the rice separately. You can add the rice directly to the gravy and cook it. In this mutton biryani, only simple spices are used, which you can find in your kitchen. This mutton biryani can be made by anyone who is learning cooking, easy for bachelors and others. Cook this easy mutton biryani and enjoy with raitha and boiled eggs. Ingredients Mutton … Continue reading

  • Mutton dum biryani (kacchi gosht ki biryani) with nuts

    This time I prepared mutton dum biryani with nuts and dry fruits. It was very delicious and tasty. I usually do not add nuts or dry fruits in my biryani though a log of people add. So, I thought let me try my biryani with nuts and dry fruits. There are 2 types of biryani – one is kacchi biryani (dum biryani) and the other is pakki biryani. Kacchi biryani is prepared with raw meat. Meat is marinated and cooked on a slow flame with rice on top. But in pakki biryani, meat is precooked and then rice is layered … Continue reading

  • Lajawab shahi gosht biryani

    Lajawab shahi gosht ki biryani is a classic biryani, as this lamb biryani or gosht ki biryani is made with all rich ingredients like almonds, cashew nuts, raisins, cream, ghee or butter and flavoured with rose water. In this biryani there is no use of tomatoes and the style of cooking is entirely different from other biryani. I liked this biryani very much as it is easy to make, not much spices are used and it is mild but very delicious, mouth-watering and flavoured biryani. I have taken boneless pieces of lamb but I always prefer to take with bones. … 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

  • 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

  • Capsicum stuffed with fish

    Stuffed capsicum with fish is an Indo-Chinese style, I liked it very much, as I have eaten chilli chicken and chicken Manchurian many times and we get it in restaurants also, which is a common and popular dish. The stuffed capsicum with fish is easy to make but little time consuming. In this fish mince is stuffed in the capsicum and deep fried and then added to the sauce. The sauce can be of your choice, you can add this to Manchurian or chilli sauce. I have cooked the sauce according to my taste I have shown you the stuffed … 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

  • Vegetable balls with chilli sauce

    Vegetable Manchurian is a popular dish and is liked by every one. It is served as a starter in every restaurant in India. In this recipe I have used chilli paste made with Kashmiri dry chillies. I have prepared vegetable balls with different sauces according to my taste. It is spicy, sour but tastes good. I have made it a bit like a gravy, but if you want it to be drier or semi gravy, you can prepare it. To make vegetable balls, you can use any vegetables you like. Some add paneer as well. But I have not added … Continue reading

  • Peanut sauce

    Peanut sauce or satay sauce is widely used in the cuisines of Thailand, Malaysia, Indonesia, china and many more places. The main ingredient for peanut sauce is crushed roasted peanuts but can substitute with smooth or crunchy peanut butter. In Thai version, lemon grass, galangal or ginger, fish sauce or soya sauce, lemon juice or tamarind paste, coconut cream, red chilli are added as per the taste. Peanut sauce can be used as a dipping sauce, with salad, noodle, marinate and in spring roll as a stuffing. This time I have prepared peanut sauce with peanut butter (smooth). It is … Continue reading

  • Egg fried rice with fish sauce and sesame oil

    Egg fried rice is a very popular Chinese dish, but it has many variations. You can also add any meat you like, like chicken, prawns or vegetables like cabbage, capsicum, beans, carrot or bean sprout. It is up to you whether you want to add any vegetables or any meat. I have made this fried rice with fish sauce and sesame oil. It was good and had a different taste. It gets cooked pretty quickly if chopping is done in advance. It is easy to prepare and makes a good meal in itself. For best results, make sure rice is … Continue reading

  • Fish cakes with green curry paste

    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, iam the one among them, 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, pollock, … Continue reading

  • Thai red chicken curry

    Thai red chicken curry which is hot and spicy but can be made mild by reducing chillies. Thai red chicken curry can be prepared as the same method as green chicken curry. The difference is I have used with bones in red curry can use boneless pieces. This curry was hot for me, so I have added sugar and coconut milk more and lemon juice at the end. With this red curry paste can prepare tradional red curry with pumpkin, duck, beef and other vegetables. I have prepared this with red curry paste. My red curry paste will not be … Continue reading

  • Thai green chicken curry

    Thai green curry is one of the most popular curries in Thai cuisine. Thai green curry is prepared with Thai green curry paste and can use any vegetables you like, any meat like chicken, beef, fish, prawns. Traditionally Thai green chicken curry is prepared and only Thai egg plant (light green brinjal type) and Thai pea egg plant (pea size and colour) are used in preparing Thai green chicken curry. Can use mushroom, bamboo shoots and pumpkin, beans and other vegetables as per your taste. First prepare Thai green curry paste and keep it aside and then curry, which is … Continue reading

  • Thai red curry paste

    This authentic Thai red curry paste is famous for its Thai red curry. This Thai red curry paste can be used in curry or in starters. Can add any vegetables, fish, chicken and beef to make red curry with this red curry paste. Can make starters like fish cakes or crab cakes. A famous curry is made with this red paste duck curry in Thailand. Traditionally a heavy based stone pestle and mortar is used and fresh ingredients are used to give that fresh and aromatic flavour to the paste. The main basic ingredients are shallots, galangal, garlic, lemongrass, kaffir … Continue reading

  • Thai red curry paste with dry chillies

    This authentic Thai red curry paste is famous for its use in the Thai red curry. This Thai red curry paste can be used in curry or in starters. You can add any vegetable, fish, chicken and beef to make red curry with this red curry paste. You can make starters like fish cakes or crab cakes. A famous curry is made with this red paste called Duck curry in Thailand. Traditionally a heavy stone pestle and mortar is used and fresh ingredients are used to give that fresh and aromatic flavour to the paste. The main basic ingredients are … Continue reading

  • Aloo ka paratha with spring onions

    Aloo ka paratha with spring onions is a one pot dish for me. There is no need to make any side dish to go with this. The dough is stuffed with potato mixture with some spices and cooked like a chapathi (roti). You can use any stuffing and spices of your taste. I have used spring onions from my garden instead of ordinary onions. I remember when my mother used to make aloo ka paratha, we used to have it with tomato chutney and mango and ginger pickle. My mother makes it in a very simple way. She just adds … Continue reading

  • Ghee roast dosa

    Plain ghee roast Dosa /ghee roast conical dosa is a popular breakfast in south India and in the menu of restaurants it is a must. It is prepared only by drizzling ghee and the dosa should be very crispy with a golden brown colour. In restaurants we get butter roast dosa also and also paper roast dosa, which is light like paper and very crispy , which is cooked with ghee or butter. With my dosa batter , you can make very crispy dosa. Dosa in restaurants are served in various shapes, triangle shape, cone shape, and the common shape … Continue reading

  • Misal pav

    Misal is very famous in the entire state of Maharashtra and a very popular street food. Misal is mostly made for the breakfast but can enjoy as a snack too.  It consists of two curries one is dry one (moth beans curry) and the other curry called as tarri/kat which is thin spicy gravy. This recipe requires lots of oil (you can add less), it is a traditional Indian dish. Main part of this mixture is Sabji/Usal made from sprouted Matki/Moth beans but some add mixed beans also. The final dish is topped with Punjabi mix, Farsan or chivda (Indian … Continue reading

  • Bread upma

    Upma is a south Indian break fast. There are varieties of upma and also variations in upma. Upma is usually made with sooji, commonly known as rava in south India. There are varieties of upma like rice upma, sooji (rava) upma, cous-cous upma and bread upma. We often eat bread with jam, butter or fried egg. For a change I made bread upma. It is very easy and simple to make. You can make it faster and quicker also. You can make with brown bread also. Ingredients Oil – 4 tsp Bread slices – 5 to 6 Onion (chopped) – … Continue reading

  • Palak paratha (spinach paratha)

    Parathas are unleavened flat breads and one the most popular parathas in Indian cusine. Parathas are usually stuffed with any vegetables like cauliflower, cabbage, potato, can stuff with cheese or paneer, or mince meat. A paratha simply can be eaten with spread of butter on top, with any pickle or chutney. I have made spinach(palak) and potato paratha with simple ingredients, so that we can taste only the vegetables not the spices. I have used wheat flour for the dough and used baby spinach, can use ordinary spinach. The method is the same as I have already shown you for … Continue reading

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