Latest recipes

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

  • Mango pudding


    Mango pudding is a great dessert for Mango lovers. It is smooth, creamy, silky and most importantly full of mango flavour. The best part is that it is very easy to make. I have used fresh alphonso mango for this … Continue reading


  • Hyderabadi kairi ki chutney (Raw mango chutney)


    Hyderabadi kairi ki chutney or Kacchae aam ki chutney (raw mango chutney) is a quick and tasty condiment which you can enjoy in mango season. Even a simple meal becomes more scrumptious and extraordinary with this chutney. This raw mango … Continue reading


  • Mango mousse


    Mango mousse is a quick dessert for mango lovers and quite easy to prepare with just three ingredients. You will not find mango mousse easily in supermarkets but can be made easily in a few minutes with tinned mango puree … Continue reading


  • Ridge gourd and prawn masala (Turai aur Jhingha Masala)


    Ridge gourd and prawn masala is a very popular dish in Andhra, known as Beerakaya Royyala masala in Telugu and Turai aur Jhinga ka masala in our home. Ridge gourd combined with prawns makes this dish very delicious and appetising. … Continue reading


  • Mango milkshake


    Mango milkshake is one of my favourite drinks during summers and the most popular in Mango season. I always prepare my mango milkshake with fresh ripe mangoes either Alphonso or Banganapalle. If they are not available, just use any good, … 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 … 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 … 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, … 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 … 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 … 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.

  • 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. … 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 … 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 … Continue reading


  • Jhinga pulao (prawns pulao)


    This Jhinga pulao is flavoured with garam masala and other simple ingredients. I got from one of my friend, which aim sharing with you. Pulao or pulao is easy to make than biryani, as biryani takes time for cooking and … 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 … 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.

  • 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 … Continue reading


  • Chepala pulusu (Tamarind fish curry)


    The famous traditional Andhra fish curry, chepala pulusu which means Tamarind fish curry, which is very popular and found in every restaurants of the menu in Andhra. The fish is cooked in a tangy sauce which tastes tastier the next … 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 … 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 … 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 … 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.

  • 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 … Continue reading


  • Chettinad baby potato fry (varuval)


    Varuval means fry. I have fried the baby potatoes in Chettinad style, which gives you different taste and flavour. Baby potatoes or new potatoes are small in size and can be used whole. You can make curry or fry it. … 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 … 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. … 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 … Continue reading



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