Latest recipes

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


  • This is a dry pan fry lamb (mutton) chops, which you can enjoy as a starter or as a side dish with your meal. The lamb chops are marinated twice to give much flavour and taste. These lamb chops have a tangy and sour taste apart from other freshly roasted ingredients. There are front chops and back chops. You can use either of these, I have used back chops. In restaurants, lamb chops have become very popular and they serve it as a starter. You can even make it at home and enjoy. Preparation time: 20 mins (excluding time to … Continue reading



  • This time I am sharing authentic chettinad dish, chicken kurma. Chettinad food is a very famous cuisine for its distinct flavour, taste and spiciness and most popular for its non-vegetarian dishes in chettinand region in Tamil Nadu. Chettinad cuisine is popular for its variety of spices and freshly ground spices for non-vegetarian dishes. Chettinad chicken kurma 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), star anise apart from cashews and kus-kus (poppy seeds), which is a must . … Continue reading



  • Achari gosht is a lamb/mutton dish cooked in mustard oil with Achari (pickle) spices to bring out the pickle flavour in the lamb/mutton curry. Achar means Pickle. In India, it is used as a accompaniment with the meal. Apart from lamb, I have used thick sized green chillies stuffed with achari spices for more flavour and taste. Achari gosht goes well with roti, phulka, chapathi or just plain rice. Ingredients Lamb/mutton – 400gms (with bones) Paste Onion – 1 medium or 70 gms Curd – 1/3 cup Water – 50 ml or 1/3 cup Achari masala (roasted) Coriander seeds – … Continue reading



  • Dal tadka is a very popular dal preparation offered in Punjabi dhabas and restaurants in India. It is very easy to prepare this in the restaurant style. Dal tadka is a Punjabi dish in which the boiled dal is cooked with onion and tomato mixture and then tempered in the end with ghee and spices. Tadka means tempering/frying in the oil with spices. I have used a combination of arhar dal (toor dal/split pigeon peas) and chana dal (Bengal gram). You can use any dal (lentils) as per your liking and taste. People often confuse dal fry with dal tadka. … Continue reading



  • 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



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.

  • Kheema aur aloo masala


    This is quick and easy kheema masala , no need to chop onion or any vegetables and no fussle to make it. I have used spring lamb, can use mutton or lamb as per your taste. Ingredients Oil – 3 tbsp Cumin seeds – 1/2 tsp Cloves – 3 Green cardamom – 3 Cinnamon stick (1 inch size) – 1 Black cardamom (optional) – 1 Mace (optional) – 1 Lamb mince – 250 to 300 gms Potato (medium size, chopped) – 1 Ginger and garlic paste – 2 tsp Chilli powder – 3/4 tsp Turmeric powder – 1/4 tsp Cumin … Continue reading


  • 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


  • 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


  • 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


  • 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



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.

  • Kacchi gosht ki biryani with saffron and dried rose petals (Mutton dum biryani)


    This mutton dum biryani is flavoured with whole spices, dried rose petals and saffron, which makes the biryani fragrant and delicious. 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 to make biryani from my mom, which I am sharing with you. My mom makes it a little less spicy, but I make it more spicy. I have made a lot of varieties in biryani and now I will like to share this one with you. This time I have made mutton biryani with … 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


  • 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


  • 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


  • 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.

  • Chepala vepudu (Fish fry)


    Delicious fish fry from Andhra ,Chepala vipudu(fish fry). You can use any firm fish (fresh water or sea water) like sea bass, rohu, carp, king fish (Vangaram) etc. I have used 4 thick medium size pieces. Everyone has their own fish fry recipe. I keep trying with different spices for the fish fry. In Vishakhapatnam, we get wonderful seafood, because of the sea shore and also near my grandparents (Anantapur) place fresh water fish. Every one likes fish fry, which goes well with plain rice, rasam or any dal or just have it like a starter. Preparation time: 15 mins … 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


  • Mango rice


    Mango rice is also known as manga sadam in Tamil and maamidikaaya annam or pulihora in Telugu. Pulihora means sour rice; it can be lemon rice or tamarind rice or mango rice. Mango rice is made with raw mango. Raw mango rice is easy to make like lemon rice. Whenever mango season comes mango rice, mango pickle, mango chutney and many more is made with raw mangoes. I love food which is sour, tangy and spicy, so I have added raw mango as per my taste. Ingredients Oil – 3 tbsp Mustard seeds – 3/4 tsp Curry leaves – 15 … Continue reading


  • Pesarattu


    Pesarattu is a very popular breakfast in Andhra Pradesh (India), pesara means green gram, attu means dosa . Pesarattu is considered as a very healthy breakfast in India. My grand father likes pesarattu very much which he loves to eat with sugar and we love to have it with chutneys, which goes well with both. My family they love mostly groundnut chutney and other chutneys like ginger chutney, coconut chutney, brinjal chutney. You can serve any chutney you like. Pesarattu is made with whole green moong dal, which is soaked for 6hrs to overnight in the water. Can add cumin … 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.

  • 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


  • Kanchipuram idli / Kudalai idli


    Kanjeevaram idli/Kudalai idli/Kanchipuram idli is a variation to the regular idli (steamed rice cake). Kanchipuram idli originated from the place called Kanchipuram in Tamil Nadu, famous for silk sarees, where I bought few of my sarees for my marriage 9 years ago. One of my aunts accompanied with us for shopping who suggested us to have Kanchipuram idli while shopping. Kanchipuram idli is slightly spiced and steamed. But these idlis are traditionally steamed in cups made out of dried leaves – manthara leaf cups called dhonnai. Kanchipuram idlis are also known as Kudalai idli named after the leaf cups, which … Continue reading


  • Thenga manga pattani sundal


    In Chennai the most popular snack which is very popular and sold near Marina beach is Thenga manga pattani sundal. Thenga manga pattani sundal is a snack which is eaten mostly near the marina beach in Chennai or near the parks. A boy comes with his barefoot on the sand and with his sundal bucket, some murk (made with rice flour, with some spices) and some news papers with him. With the help of newspaper he make a cone shape pocket and serves the sundal. I always ask him to top with more mango pieces(shavings). The sourness of mango and … Continue reading


  • Sankara fish fry


    Sankara meen varuval (in Tamil) or Red snapper fish fry is a very popular and frequently cooked in South Indian style in our home. We always use sankara, which we call Aarass ki Macchi at home, more for frying purpose. Very rarely we use it for curry. Each home has their own recipe of fish fry. This recipe is from my mother in laws. She adds more spices for the fried fish and gives it a very spicy masala for the South Indian style fish fry. This recipe is entirely different from my mother’s recipe and in taste also. Apart … 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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