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.

  • 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


  • 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


  • 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


  • 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



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.

  • Mughlai gosht biryani


    Mughlai biryani is a special biryani, which you can make on special occasions. Mughlai biryani is different from my other biryani recipes and tastes different and delicious. Mughlai biryani – the name itself suggests that it belongs to the Mughlai cuisine, which comes from the cuisine of Mughal kingdom and is popular in northern India. The Mughlai cuisine is generally mild in taste, full of aroma and rich ingredients like nuts, dry fruits, clarified butter, saffron and cream. In this Mughlai biryani, I have used almonds (badam), saffron threads (kesar), ghee (clarified butter), single cream and ofcourse spices to make … Continue reading


  • 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


  • Chicken Dum 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


  • Chicken biryani with alubukhara


    Chicken biryani with alu bukhara is very unusual and different for me. In my biryani , I have used dry fruits and nuts but never tried with 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. Alubukhara (dried prune) is a fruit which is dried and used in cookings. I used to have it when I … Continue reading


  • 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



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.

  • 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


  • 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


  • 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


  • 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



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.

  • Karuvadu varuval (dry fish fry)


    Dry fish fry (karuvadu varuval in Tamil, sukhi machi fry in Hindi) is not every ones cup of tea, because of its smell and taste. But I love the taste and about the smell, aim used to it. Whenever my grandparents come to Chennai, my grandfather love to visit fish market in the morning and I was the one who used to use to give him company. We always go by walk by talking to each other, as the market was not so far and it will be my school holidays. As soon as I enter the fish market I … Continue reading


  • Milagai bajji / Chilli bajji / Mirchi bajji


    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


  • 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


  • 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


  • 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



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