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.

  • 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


  • 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


  • 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


  • 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


  • 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



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.

  • Bai biryani (Chennai style)


    In Chennai (Tamil Nadu) Bai Biryani means Muslim style Biryani. Most of my friends and others may not know about bai biryani, for them one more delicious biryani, which tastes delicious and you will feel not to stop but just keep eating this biryani. Iam myself a big biryani lover and favourite one is the biryani which is served in Muslim marriages and served in small shops just for the take away only. This biryani is special and cooked by good and experienced Muslim chefs only. This biryani is cooked using wood (charcoal) and dum is given with coal from … 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


  • 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


  • 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


  • 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



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.

  • 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


  • Dondakaya vepudu


    Dondakaya/Tindora is a small green vegetable with white lines on it. It has a white flesh inside with small seeds on it. If red flesh is inside, it is over ripen, then discard it. Dondakaya (telugu), kovaikai (tamil), tindora (hindi) and ivy guard(English) is one of my favourite vegetable and when stir fried , it becomes more tastier vegetable, which goes well with simple dal and rice, a drizzle of ghee on top. I have served it with methi dal (fenugreek leaves). Today I have prepared this in Andhra style with coconut and garlic coarse powder. In Anantapur (Andhra) which … Continue reading


  • Andhra style veg pulao


    Andhra style vegetable pulao/pulav is a fragrant and rich rice dish made of most Andhra Pradesh homes. The combination of whole spices along with mint leaves and a paste made of dry coconut, cashews, khus-khus among other ingredients make this pulao/pulav flavoursome and gives this dish a delectable taste. The creaminess of cashews and the sweetness of dry coconut make this pulao very different from other pulao and is one of my favourite rice dishes. Every home has their own pulao recipe and there are varieties of pulao also. This pulao is a one pot satisfying meal with a lot … 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


  • Khar – Spicy dry fish masala


    Khar is a very spicy and hot dish made with green chillies, onion and dry fish mixture. Khar is a very homely dish from my home town Anantapur (Andhra Pradesh) my grandmother, relatives and my mom prepare this at home, but with different techniques. My grandmother prepares khar with pestle mortal and mother with grinder or mixer, both gives different taste though same ingredients. khar is a very homely dish very spicy and hot dish, not available in restuarants my father always demands for this dish , whenever he visits his mother’s house. The name itself says hot, spicy, but … 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.

  • Coimbatore street food Mushroom fry (kaalaan varuval)


    Kaalaan varuval (mushroom fry) or chilli mushroom is a very famous street food of Coimbatore, which you can find near busy market places or children’s parks where the street vendors sell this delicious street food. Though I am not a very big fan of mushroom, for a change I sometimes prepare mushroom curry, mushroom 65 and mushroom pokada. After tasting this mushroom fry (kaalaan varuval) street food, it was a hit for me. It was so delicious that I can eat it regularly. When I saw the street vendor preparing the kaalaan varuval (mushroom fry), it looked like a very … Continue reading


  • Era varuval (tiger prawns fry)


    One of our families most favourite, tasty, scrumptious and delicious is era varuval (in Tamil) or Jhinga fry (king prawns fry). My husbands and every bodies favourite, who love seafood for them, is Era varuval (king Prawns fry). In each house they do it differently with the spices. We have to be careful while cooking Era varuval (Jhinga fry), as we have to do roasting, it can take time also to give that roasting colour, and if we overcook the prawns can become rubbery. In this Era varuval , we have to cook first gravy, and then add the prawns … Continue reading


  • Vengaya sambar


    Vengaya sambar is a very popular sambar among other sambars prepared in Tamil Nadu. Chinna vengayam sambar/small onion sambar (also known as kunjili) is one of my favourite sambars and it goes well with any south Indian breakfast and also with plain rice with a drizzle of ghee. I always prepare as arachuvitta vengaya sambar. Arachuvitta sambar means (in Tamil) ‘made with freshly ground spices’. You can prepare arachuvitta sambar with any vegetable you like, but small onions/shallots is a must for me. I enjoy mostly with hot idlies for breakfast or with plain rice for lunch with spicy potato … 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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