Latest recipes

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


  • 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



  • Chicken 65 is a very popular appetizer served in restaurants and made at home as well. Everyone has their own recipe as per their taste. In Chennai style chicken 65, chicken is deep fried and garnished with onions and curry leaves whereas for Hyderabad style it is deep fried and again cooked in yoghurt spiced mixture. This recipe is the Chennai style chicken 65. Preparation time: 10 mins (excluding time to marinate) Cooking time: 30 mins Cuisine: Tamil Nadu Spiciness: Medium Serves: 2 to 3 Ingredients Chicken thigh (boneless) – 300 gms Marinade Chilli powder – 1 tsp Coriander powder … Continue reading



  • Milagai bajji / chilli bajji is a traditional south Indian tea time snack, which is thoroughly enjoyed in the evenings. You can easily find stalls selling them in Chennai Marina beach, small tea shops in Chennai or in busy marketplaces. The milagai bajjis can be easily prepared at home. The bajji vendors in Marina beach will be shouting bajji maa bajji (fried fritters Madam) and also says the names of bajjis – raw banana, chilli, onion, cauliflower and potato. We know a vendor who makes very tasty and crispy bajjis and serves with a spicy chutney in paper plates and … Continue reading



  • 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



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


  • 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


  • 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


  • 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


  • 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



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.

  • Easy mutton biryani


    This mutton biryani is quite different from my other biryanis as this biryani is prepared by my husband and it is going to be easy and simple for every one. In this mutton biryani you need not cook the rice separately. You can add the rice directly to the gravy and cook it. In this mutton biryani, only simple spices are used, which you can find in your kitchen. This mutton biryani can be made by anyone who is learning cooking, easy for bachelors and others. Cook this easy mutton biryani and enjoy with raitha and boiled eggs. Ingredients Mutton … 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


  • Prawns biryani with dill leaves and dried prunes


    Prawns Biryani (Jhinga biryani) one more delicacy and my husband’s favourite sea food. In this Biryani, I have used dill leaves (soya leaves), which has a very sweat fragrant and taste. You can add any spices you like and can make Biryani according to your taste and follow other Biryani recipes which I have shown you. Prawns Biryani is a rich rice dish cooked with basmati rice with fresh prawns. This is also a very popular dish in India. I have used medium size king prawns, you can use small size prawns also. In this I added prawns at last … Continue reading


  • 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


  • Ajwain ki macchi biryani (Fish biryani with carom seeds)


    This is a spicy and tangy fish biryani and I will call this Ajwain ki macchi biryani (fish biryani with carom seeds) as ajwain or carom seeds is an important ingredient in this biryani. I have used ajwain in the fish marinade and also while making the gravy. A little extra care is required while cooking fish biryani in general as fish is very delicate. As with any biryani, this fish biryani also tastes good. I came across this recipe in a food show made by chef Mehboob. I have made slight changes to this. This fish biryani is spicy, … 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.

  • 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


  • 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


  • Nimmakaya pulihora (lemon rice)


    Lemon rice or chitrannam or Nimmakaya Pulihora”(telugu) in Telugu is a staple and simple south Indian food. In my previous lemon rice I showed the simple, Chennai style and our home style but this one is prepared in my grandma’s house by my mami, which is simple but added one more ingredient to make it more special that is roasted chana (putanae or dalia in hindi). I still remember whenever we plan for picnic or journey by train or car , my grandmother and my mami, they prepare so perfectly with the colour and taste, who is in anantapur (Andhra … 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


  • Dosakaya pappu (yellow cucumber dal)


    Dosakaya pappu (yellow cucumber dal) is a popular dal in Andhra and commonly prepared in every home in Andhra. Indian yellow cucumber, also popularly known as the Dosakaya in Telugu is a popular vegetable in Andhra Pradesh. Dosakaya or yellow cucumber is small, round or oval in shape with dark and light green to bright yellow colour. In Andhra, few people call it as Budamkaya. This yellow cucumber dal is prepared with toor dal (yellow lentil) or Arhar ki dal (in Hindi). Dosakaya (yellow cucumber) vegetable combines well with toor dal and makes a very good, delicious dal and 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.

  • Thengai pottukadalai chutney / Coconut and roasted gram chutney


    Coconut and roasted gram chutney is a south Indian chutney, which is served with idli and dosa or any south Indian breakfast/snack. The roasted gram is also called roasted chanadal, split gram, putanae/putanalu in Telugu and pottukadalai in Tamil. This coconut and roasted gram chutney (thengai pottukadalai chutney) is quick and easy to prepare and is common in south India. I have used fresh grated coconut, which goes well with the roasted gram. Preparation time: 5 mins Cooking time: 7 mins Cuisine: South Indian Serves: 2 Spiciness: Medium Ingredients Fresh coconut (grated) – 1/4 cup Roasted gram (split gram) – … 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


  • 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


  • 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


  • 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



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