Latest recipes

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


  • 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



  • Mixed vegetable pakora/fritters is a deep fried Indian snack, which is quick and easy to make. It can be easily prepared at home anytime and enjoyed well during evenings with a cup of tea. It becomes more enjoyable during rainy season. I have prepared mix vegetable pakora or pakoda, Punjabi style. In this recipe, you will see that I have posted two different pictures of pakora prepared with the same ingredients. The texture will be different but will taste the same. In the first picture, I did not add any water to prepare the batter and the pakoras will be … 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 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


  • 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


  • 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



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.

  • Tandoori chicken biryani


    After seeing this on one of the restaurant menus, I thought I will try preparing this tandoori chicken biryani. In restaurants, now-a-days, we get all varieties of biryani – Mughal and Tandoori style – both with chicken and tiger prawns. Preparation of these are the same and only the spices differ. It is up to you whether you want to make a really spicy or less spicy biryani. I have used ready made chicken tandoori masala to marinate chicken among other spices. If you want, you can use chicken tikka masala powder as well instead of tandoori chicken masala. We … 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


  • 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


  • Chicken and potato biryani with lemon wedges


    Chicken Biryani with potato, dried prunes (alu bhikhara) or dried plums and lemon wedges is very unusual and different for us. In my Biryani, 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 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. Alu bukhara (dried prune) is a fruit which is … Continue reading


  • Hara masala murg biryani


    Hara masala murg biryani is flavoured with herbs and spices. I prefer making my biryani spicy and I add more masala according to my taste. Hara masala murg biryani (green masala chicken biryani) is different from other kinds of biryani as the chicken is marinated with a green paste made with mint leaves, coriander leaves and green chillies. The method I followed for this recipe is pakki biryani (meat is pre-cooked, rice is layered on top and cooked). There are so many variations in biryani. This time I thought of making biryani with a change in the marinade. The green … 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.

  • 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


  • 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


  • 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


  • 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


  • Mamidikaya chepala pulusu (Mango fish curry)


    The famous traditional Andhra fish curry, Mamidi chepala pulusu which means mango fish curry made with fresh water fish. The fish is cooked in a tangy sauce which tastes tastier the next day. As my grandparents are from Anantapur (Andhra Pradesh), whenever fish curry has to be made, it has to be very fresh from the fresh water lake or river. One day our neighbour gave us the mamidikaya chepala pulusu, it was delicious and tasty. The sourness of the mango pieces and the fish goes well together. Even we prepare mango fish curry but other method. In Anantapur (Andhra … 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.

  • Ven pongal or kara pongal


    Ven pongal/kara pongal is a very popular breakfast in restaurants or at home in south India. Tamil kara pongal recipe is popularly called ven pongal. ven pongal is very easy to make and this is one of the dish that I always see serving in banana leaves in marriages. In each house and other places, pongal is prepared differently. In Karnataka, the pongal I tasted at my friend’s house and restaurant’s is entirely different, as dry coconut or fresh coconut and turmeric powder is added and is served with tamarind based sauce called gojju. The best pongal I tasted was … Continue reading


  • Mango fish curry (Chennai style)


    South Indian (Chennai) style mango fish curry is one of my favourite fish curries because of the sour and tangy taste. Mango fish curry is an onion and tomato based curry with tamarind and raw mango. The combination of raw mango and fish makes this curry excellent. I have used sea bass for this curry. Any firm fish like snapper, sea bream, king fish (vanjaram) or salmon will work. This fish curry has pretty much the same ingredients as madras fish curry with the only main difference being raw mango. Prepare this fish curry in the morning and serve it … Continue reading


  • Cashew Pakoda (Munthiri pakoda)


    Cashew Pakoda (Munthiri Pakoda in Tamil) is a very famous evening snack in South India. Cashew pakoda is made of chickpea flour (besan in Hindi) along with other ingredients. It is very simple and easy to prepare and goes well with tea as an evening snack. To get more flavour into the cahew pakoda, mint leaves and curry leaves are important along with a very little ghee/dalda/oil added to the flour. The texture of the cashew pakoda is crisp and crunchy unlike other pakodas which are crisp but soft inside – like Palak Pakoda or Chilli Bajji. The secret behind … Continue reading


  • Mutton chettinadu curry


    Chettinand curry a south Indian spicy curry which goes well with our south Indian break fasts like idli, dosa, set dosa, aapam, parotta , puri and chapathi(roti). It is different from other curries as shallots and aniseed (suanf) gives a sweet taste and where as whole spices and pepper seeds the heat. Chettinand curry is prepared differently in each house and every one has its own recipe. I have cooked this curry in a pressure cooker, can cook in any vessel. Ingredients Oil – 1/3 cup Curry leaves – 15 Onion (big, sliced or chopped) – 1 Tomato (big, sliced … Continue reading


  • Vazhakkai bajji / Raw banana fritters


    Vazhakkai bajji/raw banana fritters is a very popular evening snack in Chennai, which is usually accompanied with a cup of tea. Vazhakkai bajji is a south Indian snack, which you can find near Marina beach in Chennai, served in paper plates with a spicy onion or tomato chutney. We often order milagai bajji (chilli fritters) and vazhakkai bajji (raw banana fritter). Apart from beach in Chennai, it is also made at home and also available at small tea shops as a snack in the evenings. Preparation time: 10 mins Cooking time: 20 mins Cuisine: Tamil Nadu Spiciness: Mild Serves: 2 … Continue reading



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