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.

  • 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


  • 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


  • 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


  • 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


  • 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


  • Nalli gosht biryani


    Lamb shank biryani (Nalli gosht biryani) is a mild and very delicious biryani flavoured with mace and nutmeg powder (jaiphal and javitri powder) and other ingredients. In this lamb biryani, I have used lamb shank pieces (2 big), apart from few meat pieces. In this lamb shank biryani, I have cooked lamb shanks in a pressure cooker with the spices separately in a curry form and layered the rice but this time I didn’t add the yoghurt in the curry as I do often, this time, I have used yoghurt by adding kesar colour or biryani colour for layering on … 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


  • Ambur chicken biryani


    Ambur biryani one more very famous and popular biryani from Ambur in Tamil Nadu . Most of my friends may not be knowing the Ambur biryani, as they are mostly familiar only with Lucknowi (Awadh) and Hyderabadi dum biryani. But for the motorists, those who travel through Chennai to Bangalore highway will be known about this famous star biryani, who prepares delicious, scrumptious and mouth-watering Ambur biryani. There are many biryani shops with the name star biryani but you should taste only in the real star biryani shop. Many Briyani hotels available in Ambur Town but the best is AMBUR … 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.

  • Gongura mutton or Gongura mamasam


    Gongura lamb / mutton curry (gongura mamasam in telugu) is one of my favourites and very close to my heart dish. It is an authentic and popular non-vegetarian dish in Andhra Pradesh. I like this dish very much because of its tangy and spicy taste. Gongura is called as sorrel leaves in English, khatti bhaji or ambadi ki bhaji in Hindi, pulicha keerai in Tamil. There are 2 types of sorrel leaves – one is red stem sorrel leaves and the other is green sorrel leaves. There is not much difference between them. The red one has its stem red … Continue reading


  • Andhra style paaya ka saalan


    Paya, goats leg/trotters is one of my favourite comfort foods, made in a very rich sauce made with Indian spices. Paya is famous and favourite among the Muslim communities in India, Pakistan and other parts of the world and also among others who love trotters. Paya means trotters or feet of goat, lamb or cow. Paya is famous in India, everyone has their own recipe including restaurants. Soups and curries made from paya are usually consumed in India during winter months. We often make it in a curry form (gravy or saalan in urdu). It is usually a spicy curry … 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


  • Drumstick leaves poriyal / Munaga Aaku vepudu (stir fry)


    Drumstick leaves poriyal is a very healthy option as a side dish and one of my favourites in stir fries (poriyal). Drumstick leaves are widely used in the southern part of India. Drumstick leaves is called murungai keerai in Tamil and munaga aaku in Telugu. Drumstick leaves is very healthy and has a good and valuable source of vitamin C, proteins, iron and potassium. It has a very high medicinal values. It is a good source of iron for pregnant women. Some information here. The drumstick leaves poriyal (stir fry) which I am sharing with you is my mother’s recipe. … 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


  • Chennai style mango fish curry


    Fish curry made with special freshly roasted grounded spices. This curry is different from the other curry as in this I have added all the spices which is needed for fish curry and also tamarind and mango pieces. So this curry is sour, tangy and spicy. In this I have chopped the onion and tomatoes very finely and added , if you want can add paste of onion, tomato and garlic as I did for the fish mango curry in my previous recipe, can add fresh grated coconut also. There are varieties of fish curry which I will be sharing … 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


  • Madras fish curry


    Madras fish curry is an onion and tomato based curry along with tamarind. Coconut is not used in this curry. This fish curry is one of my favourite dishes as tamarind goes into it. I should also say that one of my favourite breakfasts is this Madras fish curry with dosa. I have used vanjaram fish (king fish). Any firm fish like snapper, tilapia, sea bream, koduva (sea bass) and even salmon will do just good in this curry. Prepare this fish curry in the morning and serve it in the evening. The flavour gets a lot enhanced when it … 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



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