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June 29, 2015

Healthy Pulses Biryani Recipe-Chana,Rajma,Kabuli Biryani Recipe-Sunday Lunch Recipes Series 21

Healthy biryani recipe

Nowadays i am getting lots of biryani varieties ideas from my friends,relatives and even from my blogger friends.I am happy that my Sunday lunch Recipes-Biryani Series is reaching people and helping them too.In fact today's Multi pulses/legumes biryani was suggested by my blogger friend Aparna.Last week when we were chatting in FB,she suggested me to try Mixed pulses biryani and Mint biryani.I found Multi legumes biryani to be interesting and a healthy option to include the pulses in our diet.For this recipe,I referred Viki's kitchen Chana pulao recipe and made some small changes in it.Some years ago,i had tried the same recipe and shared in my blog here.So i confidently made this biryani and as i expected the result was awesome.Everyone loved it at home.I was happy that I made a protein rich rice recipe for my family.My daughter Raksha had 2 servings.This biryani is a nice way to make the kids eat legumes/Pulses and stay healthy.Its an easy to make and good lunch box recipe too.So try this biryani  at least once in a week for your family and  don't forget to share your feedback here if it works for you :)
Check out my Other Sunday Lunch Recipes posts HERE.

Multi grain biryani recipe


Multi Pulses biryani recipe


Pulses biryani Recipe Mixed pulses biryani recipe- Sunday Lunch Recipes Series 21
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 4 hours
Cook time: 20 Minutes
Total time: 4H20Minutes

INGREDIENTS

  • Basmati rice-1 cup (I use India gate)
  • Salt - as needed
  • Water - 1.5 cups
  • Mixed pulses- 3/4 cup(I used white chana,black chana,Green peas,Kashmiri Rajma and Kidney beans)
  • Bayleaf,black stone flower - 1 each
  • Big onion - 1 nos
  • Garlic cloves - 5 nos
  • Ghee - 2 tbsp
  • Coriander leaves - 2tbsp(finely chopped)
  • Mint leaves - 2 tbsp(finely chopped)
  • Turmeric powder - 1/4 tsp
  • Garam masala powder- 1/2 tsp
  • Kasuri methi - 2 pinches
  • Curd - 1 tbsp
To saute and grind
  • Cooking oil - 1 tbsp
  • Tomato -2 nos(medium sized)
  • Big onion - 2 nos(medium sized)
  • Red chillies - 4-5 nos
  • Whole garam masala - 1 cinnamon,2 cloves,1 cardamom
  • Fennel seeds -1/2 tsp
  • Ginger - 1 inch piece
  • Garlic - 5 cloves
METHOD
  • Wash and soak the pulses overnight or for 8 hours.But I forgot to soak it.So I soaked the pulses at around 9am and made this biryani at 1pm.I soaked only for 4 hours following this technique.I boiled 3 cups of water in a bowl and poured the hot water in a hot pack/Casserole to retain the heat.I added a big pinch of cooking soda to it.Add the pulses,mix well using a ladle and close the hot pack tightly with a lid.Leave it for 4 hours.The pulses would turn soft and it is ready for pressure cooking.Before pressure cooking,drain the soaked water and wash the pulses twice to remove the cooking soda completely as you see in the picture.I hope this method works for you too to soak the pulses quickly.Do leave your feedback if it works.It would help others too! ( Beware : This method may not work for low quality pulses/Legumes.Thanks Sindhuja for mentioning this point)
Biryani recipe using pulses
Multi grain biryani recipe

  • Chop the onions and tomatoes. Heat oil in a kadai and saute the whole garam masala,fennel seeds,ginger,garlic,red chillies,big onions and tomatoes.Saute well till tomato turns mushy.Let it cool and then grind to a smooth paste.
 Multi grain biryani recipe
  • Heat ghee in a cooker base and saute bayleaf,black stone flower. Add big onions and saute till it turns transparent.Add mint+coriander leaves.Mix well.
Multi grain biryani recipe
  • Add the ground tomato paste,turmeric powder,garam masala powder,salt and saute until its raw smell goes off.
Multi grain biryani recipe
  • Lastly add the soaked grains,water,curd and kasuri methi.Add the drained rice and pressure cook in low flame for one whistle.Switch off the flame and open the cooker after the steam is released completely.
Multi grain biryani recipe
Multi grain biryani recipe
Note
  • You can also add green gram dal.I din't have in hand.So i have not used it.
  • Add more red chillies based on your spice level.

Make this healthy,protein rice biryani and enjoy with raita of your choice!


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June 26, 2015

Vendhaya Kuzhambu Recipe-Masala Kara Kuzhambu Recipe-Kuzhambu Varieties

Vendhaya kuzhambu recipe
This post makes me nostalgic.It reminds my college days to me.Myself,Shalini,Rajathi,Krithiga and Meenakshi-We are a group of 5 friends popularly known as “5 stars” in our class.We used to share our lunch box every day.Meenakshi used to bring this gravy mixed with rice.We are a big fan of of this kuzhambu.Whenever she bring this kulambu/gravy for lunch,we empty her lunch box even before lunch breakWinking.I really crave for those days back.Recently Raji( Rajathi) told me to try this gravy by getting the recipe from Meenakshi.Thank u so much Meens for sharing your mom’s recipe.It came out very well and tasted like Hotel style Kara kuzhambu.So you can call this as masala kara kuzhambu.I have given the same title as Vendhaya Kuzhambu as told by Meenakshi.Addition of Chinna vengayam/Sambar onion and coconut masala paste is the highlight of this gravy.Do try this if you are looking for kurma style masala kuzhambu.

Check out my 30 South Indian Kuzhambu varieties post here.
Vendhaya kuzhambu recipe

Vendhaya Kuzhambu Recipe


Vendhaya Kuzhambu Recipe Vendhaya kuzhambu recipe for rice - Tastes similar to hotel kara kuzhambu
Cuisine: Indian
Category: Gravy
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

INGREDIENTS

  • Tamarind - Big gooseberry size
  • Small onion/Shallots - 15 nos
  • Tomato - 1 no
  • Red chilli powder - 1 tsp
  • Dhania powder - 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
To grind
  • Grated coconut – 3 tbsp
  • Fennel seeds/soambu - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Water - to grind
To temper
  • Gingely oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds – 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Curry leaves - few
  • Coriander leaves - to garnish
METHOD
  • Wash and peel the small onions and set aside.Grind the coconut+fennel+jeera to a smooth paste.Keep aside.soak the tamarind in warm water and take the extract using 2 cups of water.
  • Heat oil in a kadai and splutter mustard seeds,methi seeds,urad dal,chana dal and curry leaves.Add small onions and saute till they turn transparent.Add tomato pieces and saute till it turn mushy.
Vendhaya kuzhambu recipe
  • Add the tamarind extract,turmeric powder,red chilli powder,dhania powder and required salt.Let it boil till oil separates.It takes 10-15 minutes in medium flame.
Vendhaya kuzhambu recipe
  • Lastly add the ground coconut paste and boil till the gravy thickens a bit and leaves a nice smell.Switch off the flame and remove the kadai.Transfer the gravy to a bowl and garnish with coriander leaves. Enjoy with plain rice !
Vendhaya kuzhambu recipe


Note

  • You can add 1/2 tsp of dry roasted and powdered methi seeds instead of sauting fenugreek seeds.
  • Add more fennel seeds if u want strong masala smell.
  • Add more red chilli powder for spicy taste.
Mix this spicy kuzhambu with rice and enjoy !




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June 24, 2015

Crispy Bittergourd Fry Recipe-Pavakkai Fry-Kakarakaya fry

crispy bitter gourd fry recipe
My MIL make this crispy bitter gourd fry very often next to Pavakkai Pitali.Basically Iam a big fan of bittergourd recipes even though it tastes too bitter.We never try to remove the bitterness of it and we love to have it as such.I guess you all know the various health benefits of bitter gourd.The best among them is bittergourd is good for diabetes.So we try to include this veggie in our cooking at least once in a week.Recently my in-laws have planted a bittergourd creeper plant in our Salem house backyard.So I made this crispy fries using our own PavakkaiSmile.It was very tasty as it was home grown.This fries is a great tea time evening snack and a good side dish for variety rice & curd rice.Do make this South Indian style crispy bittergourd fries recipe and enjoy !Very soon I will share pavakkai poriyal recipe. too.
crispy bitter gourd fry recipe

Crispy bittergourd fry recipe


Crispy bittergourd fry recipe Crispy bittergourd fry recipe- Easy,healthy,guilt free evening snack
Cuisine: Indian
Category: Snacks
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
  • Bittergourd- 2 nos(Medium)
  • Besan flour-5 tbsp
  • Rice flour - 1 tbsp
  • Red chilli powder or sambar powder - 2 tsp ( use kashmiri chilli powder to get this color)
  • Salt - as needed
  • Water – very little (1 tbsp)
  • Curd- 2 tbsp + 1 tbsp(optional)
  • Cooking oil - to deep fry
METHOD

  • Wash and slice the bitter gourd to a very thin roundels.The key to get crispy bitter gourd fry lies in cutting the slices.So slice it thinly. 
  • If u want to remove the bitterness of bittergourd to a certain extent,follow this step.Add 2 tbsp of curd + salt and mix the bittergourd well.Leave it aside for 10 minutes.It will start to leave water,Squeeze the bittergourd pieces and discard the water.Now pavakkai pieces look dry without any water.If u don’t want to remove the bitterness,skip this step and proceed to the next one.
crispy bitter gourd fry recipe
  • Take the bittergourd pieces to a bowl.Add curd,salt,turmeric powder,sambar powder or red chilli powder,besan flour and rice flour.Mix well.Sprinkle very little water using a tbsp and coat the BG pieces well with masala.Add little more besan flour if u need.Check for taste and add more red chilli powder and salt if necessary.
crispy bitter gourd fry recipe
  • Heat oil to deep fry.Check the temperature of oil by dropping a pinch of batter,If it rises immediately to the top,simmer the flame and and put the bitter gourd pieces into the oil in a sprinkled manner.
crispy bitter gourd fry recipe
  • Deep fry both the sides till it turn crispy and golden brown.Enjoy with rice or as evening snacks with tea/Coffee!

NOTE
  • Replace sambar powder with red chilli powder.
  • Skip the soaking part if u don’t want to remove the bitterness of bitter gourd.
  • You can replace rice flour with corn flour too.
crispy bitter gourd fries recipe
Try this easy,crispy bitter gourd fry for evening snack or as a side dish for rice.Serve hot to enjoy its best taste ! We had with brinjal rasavangi.It was yum !
crispy bitter gourd fry recipe
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June 22, 2015

Coriander Leaves Biryani Recipe|Kothamalli Biryani-Sunday Lunch Recipes Series 20

Kothamalli biryani recipe
In this week’s Sunday lunch recipe series,I am sharing an easy yet interesting biryani recipe using coriander leaves.Generally we all make Green rice/Pulao using mint and coriander leaves for lunch box.But when I came across this biryani recipe in Aval Vikatan’s Kalyana Samayal Supplementary edition,I got tempted to try it immediately.It was titled as “Kovai Kothamalli Biryani”.This recipe was given by a marriage caterer.I had already tried Ennai Kathirikai Poriyal and Mixed Vegetable Poriyal from that book and both of them were super hit in my home.So I tried this biryani confidently.It came out well and satisfactory.You can make this biryani when you run short of vegetables in hand.It’s an easy and good lunch box recipe too.Lets see how to make this simple Coriander leaves biryani in detail.

Coriander leaves biryani recipe

Kothamalli Biryani Recipe


Kothamalli Biryani Recipe Coriander leaves biryani recipe - Coimbatore special
Cuisine: Indian
Category: Lunch
Serves: Serves 2
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes

INGREDIENTS

  • Basmati rice - 1 cup ( India Gate)
  • Water - 1.5 cups
  • Salt - as needed
To grind
  • Coriander leaves - a handful small bunch
To saute
  • Cooking oil + ghee - 1 tbsp+1 tbsp
  • Cinnamon- 1 inch piece
  • Cloves – 3 nos
  • Cardamom – 1 no
  • Black stone flower – 1 no
  • Fennel seeds – 1/2 tsp
  • Big onion - 1 no
  • Small onions - 10 nos
  • Green chilli - 2 no ( slitted)
  • G&G paste - 1 tsp
  • Red chilli powder - 3/4 tsp
  • Garam masala powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Curd - 1/2 cup
  • Green peas - a handful ( optional)
  • Cashewnuts - few
METHOD
  • Wash and soak the basmati rice for minimum 30 minutes.Grind the coriander leaves to a smooth paste adding little water.Set aside. Chop the onions and slit green chilli. Crush the small onions slightly and keep aside.


  • Heat a pressure cooker adding oil+ghee.Put cinnamon,cloves,cardamom,bayleaf,fennel seeds and black stone flower.Add the onions and green chillies.Saute well.Now add the Red chilli powder,turmeric powder,salt,garam masala powder and mix well.Now add the ground coriander leaves paste and saute well.Lastly add the curd and mix well.

  • Add the basmati rice,water and let it come to a boil.Close the cooker and cook for one whistle in very low flame.
  • Open the cooker and fluff the rice with a fork after the steam is released.
    Enjoy with Raita!


Note

  • For variations u can grind mint+coriander leaves and add to masala.
  • You can also powder the whole garam masala+fennel seeds and add to the oil instead of adding it as such.
  • Add lemon juice at the end before closing the cooker for more tanginess.



Try this simple coriander flavored biryani.Enjoy !

Coriander leaves biryani recipe


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June 18, 2015

Cabbage Vada Recipe|Urad Dal Vadai With Cabbage

Few years ago i posted Mixed vegetable Urad dal vada.But I have not tried Urad dal vada adding cabbage alone.Yesterday I made this cabbage vada for our No moon Day No onion No garlic lunch menu.I was scared whether vada would get the raw smell of cabbage.But to my surprise,it was so crispy and superb in taste.It’s a nice tea time snack.I couldn’t even find the trace of cabbage smell in it.Cabbage acted as a binding agent and made the batter thick enough to shape the vada easily too.It’s a great replacement for onion.Try it.You will come to knowHappy.Lets see how to make cabbage vadai in detail.
Please refer my urad dal vada/Medhu vadai video recipe for better understanding of grinding and shaping the batter.
check out this recipe with video for grinding vada batter using grinder.

Cabbage Vada Recipe


Cabbage Vada Recipe Cabbage vada recipe - Urad dal vada adding cabbage
Cuisine: Indian
Category: Snacks
Serves: 10 nos
Prep time: 40 Minutes
Cook time: 10 Minutes
Total time: 50 Minutes


INGREDIENTS

  • Round Urad dal - 1/2 cup
  • Finely chopped Cabbage - 1 cup
  • Curry leaves - few
  • Green chilli - 2 nos ( finely chopped)
  • Coriander leaves - few
  • Ginger - 1/2 inch piece
  • Hing /Asafetida - 1/4 tsp
  • Salt & water- as needed
  • Cooking oil - to deep fry
METHOD
  • Wash and soak the urad dal for at least 45 minutes and maximum 4 hours. Drain all the excess water and take the urad dal in a mixie jar.First grind the dal adding very little water( 2 tbsp).Grind the dal to the maximum.No need to add salt.Wipe the sides of jar and add a tbsp of water.Again grind the dal till it turns smooth and thick.Add water only in a tbsp at a time.So add more if needed.The batter should be stiff and smooth.Just drop a pinch of batter in a bowl of water.If the batter floats,the consistency is right.If it drowns,it shows u have added more water.Please refer my Urad dal video grinding for better understanding.
  • Remove the batter in a bowl.Add little water to the mixie jar and grind it.Collect that water and use it for dipping your hands before shaping the vada. 
  • To the batter,add finely chopped cabbage,green chillies,curry leaves,coriander leaves and ginger bits. Mix well.Add the required salt.After u mix all these ingredients,batter would become thick and you will be able to shape the vada easily.

  • Heat oil to deep fry.Drop a pinch of batter in oil.If it rises immediately to the top,oil is just right.Now keep the flame medium.Take a golf sized ball from the vada batter.Pat it slightly and make a hole in the center.
  • Drop the vada in the oil and deep fry till cabbage turns golden brown.The color of vada may vary based on the time you cook.I love to take my vada golden brown.So I always cook the vada in high flame for few seconds before removing from oil.
    Serve hot with chutney.Enjoy !
Note
  • Grinding urad dal in mixie yields less batter than grinding in grinder.But you can make 10 medium sized vada for this quantity.
  • You can also add coarsely ground pepper along with other ingredients.
  • For kids u can grind green chillies along with ginger and add to batter.
  • If u feel the batter is too watery and if you are not able to make shapes,add little rice flour.But consume vada when it is hot because adding rice flour makes the vada hard when it cools down.
  • My MIL adds a tsp of toor dal while soaking urad dal to avoid oil absorption.But proper grinding of batter with right amount of water gives you oil free vada.



Try this No onion Urad dal vada recipe for your tea time.Tastes yummy !



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June 17, 2015

South Indian Lunch Menu Recipes For Amavasya-No Onion No Garlic Lunch Menu

No onion No garlic lunch menu
I have been thinking to share our amavasai vazha ilai saapadu for years.But somehow I couldn’t do it.Yesterday I made this South Indian style No onion No garlic thali for No moon day/Amavasya.Every month on No moon day my FIL used to do “Tharpanam” by keeping all these dishes in banana leaf.So we make Vadai and payasam along with Rice,Sambar,Kootu or curry,Pachadi,Paruppu,Rasam,Appalam and Pickle.Vada and Payasam/Kheer are optional.Some people make it every month.Vaikasi and Aadi amavasai are very special to us for which Vadai and payasam are compulsory.Yesterday I prepared all these dishes especially for this post.I love cooking this Amavasai lunch menu as it is very easy to prepare with less chopping and grinding worksWinking.It takes just 45 minutes to make this platter if you don’t prepare Payasam and vada.I have shared the method of preparation and recipes with links.Please click them to view the particular recipe.I have also shared more ideas for cooking a no onion no garlic lunch menu.Hope this post would help the South Indian beginners who want to cook a No onion No garlic food for their lunch.Please check out my Tamil nadu lunch menu ideas – 1 , Lunch menu ideas – 2  and a complete South Indian thali for guest with a detailed serving procedure if interested !
As I told in my South Indian full meals post,I will share a North Indian Thali very soon.Stay tuned !!

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June 15, 2015

Sindhi Biryani Recipe-Pakistani Biryani-Sunday Lunch Recipes Series 19

Sindhi biryani recipe
Sindhi biryani is a very popular biryani recipe originated in Sindh province of Pakistan.It is usually made with mutton or chicken.I read from Wikipedia that this biryani is served in almost all the flights of Pakistan Airlines.I was looking forward to try Sindhi biryani recipe.Recently I came to know about Anisa,the owner of Zaiqa-The Spice store through my facebook friends.My friends suggested me to use Zaiqa masala saying it gives a nice restaurant touch to the recipes.I went through her website and amazed to see the wide range of masala products especially for Non-vegetarians.I chose Sindhi biryani masala,Chicken 65 masala and Chole masala powders and ordered them.I got the masala powders the next day through courier.I tried this biryani using Zaiqa’s Sindhi biryani masala.It tasted more like homemade masala powder.I followed the recipe given in the back of packet.Biryani came out really well. Now I am eager to try out Zaiqa's other products too.Friends,u can visit this website  & order online to buy Zaiqa products.I am sure these masala powders will take your recipes to the next level Happy. Now lets see how to make Pakistani Sindhi Biryani Recipe.
Visit my other biryani and pulao recipes here

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