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.

  • 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


  • 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


  • 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


  • 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


  • 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



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.

  • 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


  • Fish biryani with dill leaves


    Like any other biryani, fish biryani also tastes very good. In my previous recipes chicken and mutton biryani, I have tried to explain how to cook it. From those recipes also, you can prepare fish biryani. But you have to be very careful, while cooking fish biryani, as fish is very delicate. This time I have used different spices for fish biryani. It is spicy and with a different flavour and taste also is quite different. This is because, I have added dill leaves or soya leaves, you can see it in the picture also. I always cook any food … 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


  • 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


  • Nalli gosht biryani


    Lamb shank biryani (Nalli gosht biryani) is a mild and very delicious biryani flavoured with mace and nutmeg powder (jaiphal and javitri powder) and other ingredients. In this lamb biryani, I have used lamb shank pieces (2 big), apart from few meat pieces. In this lamb shank biryani, I have cooked lamb shanks in a pressure cooker with the spices separately in a curry form and layered the rice but this time I didn’t add the yoghurt in the curry as I do often, this time, I have used yoghurt by adding kesar colour or biryani colour for layering on … 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.

  • Andhra style paaya ka saalan


    Paya, goats leg/trotters is one of my favourite comfort foods, made in a very rich sauce made with Indian spices. Paya is famous and favourite among the Muslim communities in India, Pakistan and other parts of the world and also among others who love trotters. Paya means trotters or feet of goat, lamb or cow. Paya is famous in India, everyone has their own recipe including restaurants. Soups and curries made from paya are usually consumed in India during winter months. We often make it in a curry form (gravy or saalan in urdu). It is usually a spicy curry … 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


  • Lentil and drumstick leaves rasam


    Drumstick leaves rasam is popular in Andhra Pradesh (India) and is widely used in the southern part of India. Drumstick leaves is called murungai keerai in Tamil and munaga aaku in Telugu. Drumstick leaves are very healthy and has a good and valuable source of vitamin C, proteins, iron and potassium. It has very high medicinal values. It is a good source of iron for pregnant women. There are few varieties of drumstick leaves rasam, which I prepare at home. I have already shared my mother’s recipe. This lentil and drumstick leaves rasam, which is sweet and sour, is a … Continue reading


  • Putnala pappu podi


    Pappula podi or putanala pappu podi is famous in Andhra and is used for various purposes. I tasted this first in my grandparents place Anantapur near a chilli bajji stall (mirapakaya bajji), the lady sprinkles this putanala pappu podi on the chilli bajji with some chopped onions which makes the chilli bajji (milagai bajji or mirapakaya bajji) more tasty and appetising. This putanala pappu podi everyone prepares it differently as per their home recipe and their taste. I prepared the powder just a small proportion one small bottle. You can use this pappu podi on plain rice with drizzle of … 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



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.

  • Chettinad baby potato fry (varuval)


    Varuval means fry. I have fried the baby potatoes in Chettinad style, which gives you different taste and flavour. Baby potatoes or new potatoes are small in size and can be used whole. You can make curry or fry it. Dum aloo is also good to make using these baby potatoes. The sambar onions (shallots or small onions) which has a sweet flavour gives good taste to Chettinad baby potato fry. This time I have used pepper corns and red chilli to give pepper flavour and aroma. Chettinad baby potato is a dry dish and goes well with the plain … 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


  • 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


  • 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 kurma


    Mutton Kurma is a South Indian coconut based curry, which is quite different from mutton khorma/korma in North India, the Mughlai dish. There are so many variations in mutton kurma itself. This time I am showing how my mother-in-law prepares at home usually served with pulav for dinner. If any kurma is left over, then it goes for breakfast with idli/dosa – this combination is too good, trust me. For this mutton kurma, you need green chillies instead of chilli powder and the kurma is infused with mint and fresh coriander leaves. This makes the curry pale greenish or yellowish … Continue reading



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