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.

  • 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


  • 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 … Continue reading


  • Turi aur jhinga ka saalan (ridge gourd and prawns curry)


    Ridge gourd (Turai or Turi) and prawn curry is a very famous dish in Andhra Pradesh known as Beerakaya royyala kura in telugu and we call it at home as Turai aur Jhingha ka saalan. The combination of ridge gourd … Continue reading


  • 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 … 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



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


  • 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 … 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


  • Kerala style spicy fish biryani


    Fish Biryani is every ones favourite dish like any other mutton Biryani or chicken Biryani. Kerala style Fish Biryani is similar how we cook in our house but slight changes are there. In kerala , everyone makes Biryani as per … Continue reading


  • Hyderabadi mutton dum biryani


    Hyderabadi lamb/mutton dum biryani is a very famous and imperial dish among the rice dishes. Hyderabadi lamb/mutton dum biryani is a one pot dish which is made by cooking meat and rice together on a slow flame. Hyderabadi mutton biryani … 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


  • 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 … Continue reading


  • Gongura royyalu (gongura prawns curry)


    Gongura royyalu (in Telugu) means gongura prawns curry. Gongura (sorrel leaves) or khatti bhaji (in Hyderabad it is known like that) is very famous and very much used in Andhra Pradesh. Gongura is one of my favourite green leaves and … Continue reading


  • Stuffed Mirchi Bajji / Andhra cut mirchi bajji


    Stuffed mirchi bajji/Andhra cut mirchi bajji is a very popular street snack of Andhra. I have tasted mirch bajji in Hyderabad, Vizag (Vishakapatnam) and also from Anantapur and other places. It varies and the chillies used are medium or hot. … 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) … 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.

  • Cashew Pakoda (Munthiri pakoda)


    Cashew Pakoda (Munthiri Pakoda in Tamil) is a very famous evening snack in South India. Cashew pakoda is made of chickpea flour (besan in Hindi) along with other ingredients. It is very simple and easy to prepare and goes well … Continue reading


  • Chettinadu fish fry


    Chettinadu fish fry (Chettinadu meen varuval) is very famous in south India and you will find this in every chettinadu restaurant menu. In Chettinadu cuisine, special spices like nutmeg, black stone flower and fennel seeds are used and are quite … 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 … Continue reading


  • 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 … Continue reading


  • Drumsticks and brinjal sambar (arachu vitta sambar or freshly ground spices)


    Sambar is very important and a traditional diet food of Tamil Nadu cuisine. From breakfast to tiffin, sambar plays a vital role. Even during lunchtime, Sambar is served with rice. There are variety of sambar recipes, among them my favorite … Continue reading



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