Latest recipes

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


  • 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



  • Roast chicken is a fabulous family treat for everyone, whatever the occasion or celebration is. One of my son’s favourite dishes has to be roast chicken with roast potato, lots of gravy and Yorkshire pudding – enough to make him happy on that day. I have made roast chicken in the past, but with different marinade and cooking procedure. In this recipe, I have stuffed the roast chicken with dried cranberries. I have marinated the chicken with garlic herb butter. I prepared the stuffing with bread croutons roasted with rosemary and then mixed with onion and cranberry mixture which gives … Continue reading



  • Butter chicken is a very popular dish and is also known as Murg makhani. Butter chicken is luscious and creamy and is similar to chicken tikka masala – creamy and tomato based. Kids love it as it is quite mild. I have prepared many variations of butter chicken, but this one is my son’s favourite. Prepare this restaurant-style butter chicken at home and enjoy. Preparation time: 15 mins (excluding marination time) Cooking time: 2 hours (basic sauce and cooking chicken) Cuisine: North Indian, Punjab Spiciness: Mild and sweet Serves: 4 Ingredients Chicken – 500 gms Marinade Ginger and garlic paste … Continue reading



  • Nadan kozhi curry is a very popular chicken curry in Kerala and it goes well with Keralan style parotta or any Indian bread, pathiri, appam, plain rice or ghee rice. This Keralan chicken curry cannot be made in a hurry as the onion has to be cooked until soft and caramelised, spices have to be roasted and combined well with onion, chicken has to be roasted well with onion mixture, all on a medium to low flame only. The slow cooking provides a very scrumptious restaurant style chicken curry with a good reddish colour. Preparation time: 20 mins (excluding soaking … Continue reading



  • Paneer tikka is a very popular Tandoori starter in India. It can be easily prepared at home in your own oven almost like restaurant style. Paneer tikka is a vegetarian Tandoori starter delight without which any Indian restaurant menu is incomplete. Paneer tikka is baked in the oven or grilled after marinating the vegetables and paneer (Indian cottage cheese) in a blend of spices and yoghurt. Preparation time: 20 mins (excluding marination time) Cooking time: 20 mins Cuisine: North Indian Spiciness: Mild Serves: 3 to 4 Ingredients Paneer – 250 gms Marinade Yoghurt (hung curd) – 1 cup Kashmiri chilli … 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.

  • 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


  • 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


  • 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


  • 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


  • Kacha char (raw rasam)


    Kacha char means raw rasam from Andhra , which is served as raw, with thadka on it and it is not cooked, that’s why it is called kacha char. The spices are roasted first and grounded to a paste or can ground it in pestle mortar, then mixed in tamarind water. It is sour, tasty and different from other rasams which we cook. This rasam is very popular in villages and towns. This dish is found in homes of Andhra towns & districts, small villages like Anantapur, Guntakal, and other places also, who knows this dish. I have seen people … 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.

  • 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


  • 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


  • 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


  • Sindhi biryani


    Among other famous biryani, there is one more famous biryani known as Sindhi biryani from Sindh, Pakistan and few places in India. I tasted this delicious biryani in a restaurant (uk) and one of my friends house. Each one prepares Sindh biryani as per their recipe. This biryani is entirely different from the famous Hyderabadi biryani and Lucknowi biryani. This Sindhi biryani is spicy, sour and tangy and full of flavour. In Sindhi biryani, potatoes, chicken or mutton, dry plums (alubhukhara) and lemon juice or lemon slices are used with spices. It is up to you whether you can add … 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



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.

  • 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


  • 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


  • Hyderabadi Chicken 65


    Chicken 65 is a very popular and appetizing dish in south India. In restaurants and at home, it can be served as a starter or as a side dish. It is a spicy and sour south Indian fried chicken. The chicken is marinated with spices, deep fried and then tempered in a yoghurt (curd) mixture until all the liquid is absorbed. It is a dry side dish. Everyone has their own recipe and prepare differently. There are so many variations to make Chicken 65 as in each house and in restaurants, it is prepared differently. In Hyderabad, chicken 65 is … Continue reading


  • Gongura rice


    Gongura rice is a popular Andhra rice dish made using Gongura leaves. In Andhra, Gongura leaves (Red Sorrel Leaves) is widely used in curries, pickles and chutneys. Gongura leaves has a sour taste and goes well with rice similar to Tamarind rice (pulihora). The only difference is the use of Gongura leaves instead of Tamarind. My Gongura rice is sour, tangy, and has a crunchy texture from peanuts and onions. A squeeze of lemon, brings out its flavour and taste. Gongura rice can be prepared for lunch box or travel or for a very quick lunch. Preparation time: 10 mins … 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



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.

  • Rava idli


    Rava idli is a famous south Indian breakfast from Karnataka and is one more variety of idli. Rava idli is different from the normal idli and can be prepared instantly. There is no need to ferment whereas normal idli has to be fermented and both tastes different also. Rava idli is easy and quick to prepare. Rava means sooji/semolina. You can use Bombay rava if ordinary rava is not available. When I prepared my rava idli, it just tasted like the ones you get in restaurants. It was so delicious, soft and full of aroma. Rava idli can be served … Continue reading


  • Chettinad chicken curry / kuzhambu


    Chettinad food is very popular for its non-vegetarian dishes from Chettinad region in Tamil Nadu. I am sharing this authentic restaurant style Chettinad chicken curry/kuzhambu, which is spicy, hot and aromatic flavoured with distinct spices like kal pasi (dagad phool or black stone flower), nutmeg and mace (jaiphal and javitri), star anise in addition to other spices. Do not compromise with the ingredients mentioned in this recipe if you want the real Chettinad taste. Chettinad chicken curry/kuzhambu goes well with anything – plain rice, roti, chapathi, parotta, biryani, pulao, idiyyapam, dosa, set dosa, idli, etc. Preparation time: 20 mins Cooking … Continue reading


  • Vegetable sambar


    From breakfast to tiffin, sambar plays a vital role. It is a must accompaniment for popular South Indian breakfast like Idli, Dosa, Vada and many more. Even during lunchtime, sambar is served with rice. There are a variety of sambar recipes, few of which I have already shared. This one I am sharing here is the mixed vegetables sambar. I love to add small onions (kunjili or shallots or sambar onions) to my sambar because of its sweet taste. It gives a distinct flavour to the sambar. In this mixed vegetables sambar, you can add any vegetables you like carrot, … Continue reading


  • Madras fish curry


    Madras fish curry is an onion and tomato based curry along with tamarind. Coconut is not used in this curry. This fish curry is one of my favourite dishes as tamarind goes into it. I should also say that one of my favourite breakfasts is this Madras fish curry with dosa. I have used vanjaram fish (king fish). Any firm fish like snapper, tilapia, sea bream, koduva (sea bass) and even salmon will do just good in this curry. Prepare this fish curry in the morning and serve it in the evening. The flavour gets a lot enhanced when it … 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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