Latest recipes

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


  • Ridge gourd and prawn masala is a very popular dish in Andhra, known as Beerakaya Royyala masala in Telugu and Turai aur Jhinga ka masala in our home. Ridge gourd combined with prawns makes this dish very delicious and appetising. When Turai is cooked, it gives out a sweet flavour and taste. It also reduces a lot in quantity as Turai is made of lot of water. Buy Ridge gourd which are young and not the aged or ripened ones as it will be fibrous and not very good for consumption. You can refer to my ridge gourd and prawn … Continue reading



  • Mango milkshake is one of my favourite drinks during summers and the most popular in Mango season. I always prepare my mango milkshake with fresh ripe mangoes either Alphonso or Banganapalle. If they are not available, just use any good, ripe and sweet mangoes. Avoid the fibrous mangoes. Mango milkshake is very easy to prepare – simply blend the mango, milk and ice cream. Preparation time: 15 mins Cooking time: 20 mins Cuisine: India Serves: 2 to 3 Ingredients Ripe mangoes – 1 (big size) or 400 gms Milk – 1 cup Vanilla ice cream – 2 scoops Sugar – … Continue reading



  • Mango falooda is a great dessert for hot summers to quench thirst. It is cold, icy and filling as well. It is a summer treat for mango lovers in mango season. Falooda is a very popular Indian dessert/cold beverage with a variety of toppings/layers, ice cream or kulfi. Traditionally, falooda is served in layers with a combination of basil seeds, jellies, fresh fruits, colourful vermicelli, rabri (reduced milk), rose coloured and flavoured milk, ice cream or kulfi along with cashews, almonds and pistachios for garnishing. Traditional falooda is easily available in restaurants but mango falooda will be available only during … Continue reading



  • Mango mastani is a popular and refreshing drink for hot summers that originated in Pune. Mastani is a dessert drink made with thick milkshake and ice cream, available in a variety of flavours like vanilla, sitaphal (sugar-apple), chocolate, dry fruits, kesar (saffron), etc. Although mango mastani is available anywhere in Pune, to taste different varieties of mastani, one can visit Sujata mastani in Pune. When you order any mastani drink, it will come topped with ice cream and nuts. This drink is named after the queen Mastani who was the beautiful lover and second wife of Peshwa Bajirao, a legendary … Continue reading



  • Vegetable kurma is a mixed vegetable curry very popular dish in south Indian restaurants and prepared in each house in households with their own variations and as per their taste. Though it has become so popular that everybody names Saravana style vegetable kurma although it is widely available in every South Indian restaurants. I have tasted different kinds of kurma from different South Indian restaurants I liked all. The combo for vegetable kurma is parotta, puri, chapathi, Idli, dosa, Idiappam and any pulao. For a restaurant style vegetable kurma, you need to have kalpasi (in Tamil) which is mostly used … 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.

  • 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


  • Suthriyan (Indian pasta)


    The word Suthriyan, we use for a Indian pasta , which is thin and flat in shape, and easy to cook. It is mostly made in Muslims home in Chennai and in my relations house. My mother in law also prepares it, when all are at home and wants to sit and chat, spend some time with the family, instead of spending much time in the kitchen. She prepares it mostly in the evening, as it is easy and one pot dish for the whole family and for a change also, instead of the same curry or biryani. Whenever suthriyan … Continue reading


  • Mutton curry with broad beans (Chikkudukaya mutton curry)


    Chikkudukaya mutton curry or avarakka mutton curry is a very popular dish combining meat and vegetable in Andhra and southern part of India. Broad beans (chikkudukaya in Telugu, avarakka in Tamil, sem ki phalli or gwarphalli in Hindi) or flat beans are nutritious and rich in fibre and proteins. Mutton curry with broad beans gives the curry a different flavour and taste. Whenever I buy meat, I ask my butcher to add marrow bone pieces, lamb chops, ribs in addition to the normal meat and bones. The mixture of different parts of lamb gives a very good taste to the … Continue reading


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


    Ridge gourd (Turai or Turi) and prawn curry is a very famous dish in Andhra Pradesh known as Beerakaya royyala kura in telugu and we call it at home as Turai aur Jhingha ka saalan. The combination of ridge gourd and prawns make this dish delicious, it is one of my favourite dishes. I serve it with chapathi or just plain rice and dal with drizzle of ghee (clarified butter). Always buy ridge gourd which are young not the aged one or ripened one as the vegetable will be fibrous and not good for consumption. When Turai (Beerakaya or Turai) … Continue reading


  • Mutton and ridge gourd curry / Beerakaya Mamsam (turai aur gosht ka saalan)


    In Andhra, ridge gourd and lamb curry is known as Beerakaya Mamsam (ridge gourd and lamb curry), it is one of my favourite combination of vegetable and lamb/mutton. At home we call this dish as Turai ka saalan, and the combination of lamb/mutton and Turai (ridge gourd) goes well. When Turai (Beerakaya or Turai) is cooked, it gives a sweet flavour in taste, and reduces (shrinks like spinach leaves) in quantity. I always love to cook my meat with the combination of ribs, lamb/mutton chops; marrow bones which gives a very delicious taste to my curries or you can use … 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.

  • Afghani pulao


    Afghani Pulao/Kabuli Pulao is the national dish of Afghanistan. It is also a very popular pulao dish in Pakistan, south east Asia and Middle East. Afghani pulao tastes different from other pulao. It tastes sweet, less spicy, and crunchy with nuts and has a very good aroma and flavour. Although there are many variants of pulao, Afghani version is known to be more rich in calories and also satisfying. Combination of rice, lamb, carrots and raisins makes it a perfect meal for every occasion. Cooked with Parboiled Basmati Rice (pakki basmati or saila chawal), it is a very delicious and … 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


  • Chicken and prunes biryani


    Chicken Biryani with potato and prunes (alu bukhara) or dried plums is very unusual and different for us. In my Biryani recipes, I have used dry fruits and nuts, but never tried with potatoes and alu bukhara (dried prunes). I tasted this Biryani in London in a Pakistani restaurant near my place and I was surprised to see the dried prunes, which was giving me a sweet and sour taste. I initially thought it to be tamarind because of its sourness, dark colour and a similar seed inside. Alu Bukhara (dried prune) is a fruit, which is dried and used … Continue reading


  • Shahi yakhni pulao


    Yakhni pulao is a very popular north Indian Awadhi cuisine. Awadhi cuisine is from the city of lucknow which is the capital of the state Uttar Pradesh. The richness of awadh cusine lies not only in the variety of cusine but also in the ingredients used like mutton, paneer ,ghee and rich spices including cardamom and saffron. Yakhni pulao is famous in north India and other countries like Pakistan and other countries where yakhni pulao is cooked in different style with many aromatic spices. The difference between biryani and pulao is that while pulao is made by cooking the meat … 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



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 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


  • Mirch pakora


    Mirch pakora /Chilli pakora is a very popular street snack in India in the evenings. You can find these chilli pakora stalls in corner of the streets but only in the evenings after 5pm. Mirch pakora/Chilli pakora can be served with any chutney you like and each stall has his own variation. In this recipe, I have not used the small chillies but instead, I have used bajji chilli which are thick and light green in colour (you can see in the pictures). I do not know their names, maybe they are like Cubanella chilli or banana chilli or Italian … 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


  • 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


  • Drumsticks and mutton curry


    Drumstick and mutton curry (Munge ki phalli aur gosht ka saalan) is a meat and vegetable combination curry. It is prepared in my home whenever drumsticks are in season. Drumstick and mutton curry is popular in Andhra and is known as Munagakaya mamsam and in Tamil Nadu as Muranggakai mutton curry. For drumstick and mutton curry, we call it as Munge ki phalli aur gosht ka mittah saalan at our home. The base for the curry is onion and tomatoes and is very easy to prepare. In my uncle’s house there is a drumstick plant, which will be distributed to … 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.

  • Karuvadu varuval (dry fish fry)


    Dry fish fry (karuvadu varuval in Tamil, sukhi machi fry in Hindi) is not every ones cup of tea, because of its smell and taste. But I love the taste and about the smell, aim used to it. Whenever my grandparents come to Chennai, my grandfather love to visit fish market in the morning and I was the one who used to use to give him company. We always go by walk by talking to each other, as the market was not so far and it will be my school holidays. As soon as I enter the fish market I … 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


  • Chennai style mango fish curry


    Fish curry made with special freshly roasted grounded spices. This curry is different from the other curry as in this I have added all the spices which is needed for fish curry and also tamarind and mango pieces. So this curry is sour, tangy and spicy. In this I have chopped the onion and tomatoes very finely and added , if you want can add paste of onion, tomato and garlic as I did for the fish mango curry in my previous recipe, can add fresh grated coconut also. There are varieties of fish curry which I will be sharing … 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


  • Mixed Vegetable bajji / Indian vegetable fritters


    South Indian style mixed vegetable bajji is a popular snack where vegetables are dipped in gram flour batter with spices. Bajji means fritters. For bajjis, you can use raw banana, potato, bell pepper, chillies, brinjal, cauliflower, onion, etc. You can easily find stalls selling them in Chennai Marina beach, small tea shops in Chennai or in busy marketplaces. These bajjis can be easily prepared at home. I have added rice flour and biryani colour (orange or sunset colour) in my batter for the extra crispness and colour – similar to what we get in Marina beach bajji stalls. Preparation time: … Continue reading



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