Karnataka Style Holige/Obbattu/Puran Poli Recipe

Karnataka style Holige also know as Obbattu in Kannada, bobbatlu in Telugu, Puran Poli in Hindi, Paruppu Boli in Tamil is a very popular sweet in Karnataka, Andhra and North India. Of course each recipe has its own variations. People in Karnataka should make this sweet for festivals like Varamahalakshmi pooja, Ganesh chaturthi and Ugadi.  

We Tamil people don’t celebrate Ugadi but being in Bangalore for the past ten years, I wanted to celebrate Ugadi at least by making holige. Holige/Obbattu is considered to be one of the most important Neivedyam recipes for Ugadi. People in Karnataka & Andhra make it along with Mango pachadi or Maavinkayi chitranna and vada. Here in Bangalore, people make this holige not only for offering GOD, its a must serve sweet in weddings, Sathya Narayana pooja etc. I

n Karnataka,  people make it with two different stuffing. One using dal ( bele obbattu) and the other one with coconut (Kayi holige). But the most famous one is bele obbattu. In Tamil nadu, we call this as Boli /Poli and we make the same stuffing with chana dal. In North India, it is called as Puran poli. I am not a big fan of this sweet recipe but I love Obbattu saaru (a spicy rasam kind of gravy made from the stuffing and the cooked dal water)so much. My husband Sendhil loves obbattu like anything. He loves to have it hot hot drizzled with a tsp of ghee. I have tasted holige in my school moms friends houses and in marriage feasts. 

My friends make it extremely soft and tasty. So with the help of Megha and Tara’s recipes, I tried holige after a long time to make a special post for Ugadi festival. By God’s grace, it came out well and soft as I expected but not 100% like my friends. No worries. Practice makes a man perfect.After this successful attempt, I am pretty much confident of making it perfect next time. But I became very happy when Sendhil gave thumbs up with a broad smile on his face. So its a hit recipe in my home. I have mentioned all the possible tips and tricks shared by my friends. Hope it will be useful for beginners. 

Now lets see how to make Karnataka special Holige/Obbattu recipe with stepwise pictures in detail ! Please don’t forget to go through the “Points to remember” before you start making it.
Wish u all a very happy Ugadi !.

Points to remember

1. Please be generous in adding oil. Oil helps you to get a really soft holige. So use the mentioned quantity of oil strictly. U can add more oil but definitely not lesser the given quantity.
2. My friend Tara use the combination of maida and chiroti rava in the ratio of 2:1 for making the dough but Megha uses only maida. Here I used only maida as I din’t have chiroti rava in hand.
3. You should knead the dough at least for 5-7 minutes adding oil in regular intervals. Its a very important step.
4. Holige/Obattu dough needs to be fermented and soaked in oil at least for 8 hours to achieve the best result. i.e. If you want to make obattu in the evening around 6 pm, I suggest you to make the dough in the morning around 7 am. This tip was shared by Tara. This time I fermented the dough for just 4 hours as I wanted to click the pictures before sun light goes off. Next time I am planning to soak the dough overnight.
5. Rolling the dough along with stuffing also plays a major role in bringing out soft obattu. Do not roll the holige too thin or too thick. You can either pat it using your hands or use a rolling pin by keeping the dough between two greased obbattu sheets which is easily available in Market. If you don’t get it, use oil sheets, milk cover or any plastic sheets. You can use banana leaf as well. 
6. Make sure the size of maida dough should be half the size of stuffing ball. This helps in uniform spreading of stuffing all over the holige. Suffing should be more than the outer covering.
7. Always cook the obbattu in medium flame and never forget to drizzle a tsp of oil around the corners and all over the obbattu to get a shiny look.
8. To keep the obbattu stay soft for long time, always stack the cooked obbattu one over the other after they turn warm. Keep it covered till you eat.
9. Last but not the least,serve the obbattu adding few tsp of melted ghee topped with it. If desired, you can add warm milk too. This is how it is served in Wedding feasts here. This combo is just out of the world ;)).
10. You can keep this holige for a week and enjoy !

Obattu/Holige recipe

How to make obattu/Holige recipe for Ugadi festival

Cuisine: Indian

Category: Sweet

Serves: 10 nos

Prep time: 8 Hours

Cook time: 5 Minutes

Total time: 8H5Minutes

INGREDIENTS
( 1 cup - 250ml)

Maida/All purpose flour - 1 cup (levelled) Cooking oil - 1/4 cup + Extra while cooking holige ( total 1/3 cup)  Turmeric powder - 1/8 tsp Salt - a pinch Water – to make dough ( I used nearly 1/2 cup + 2 tbsp.But it may vary) For stuffing Toor dal or chana dal – 1/cup Grated/powdered jaggery – 3/4 - 1 cup Grated coconut - 1/4 cup Cardamom - 2 nos Water - as needed

METHOD

Prepare the dough part first. For this, take 1 cup of flour and add turmeric powder and  a pinch of salt to it. Mix well. Make a dent in the center and add water little by little. Make a sticky dough. Take 1/4 cup of oil in a bowl and add 1 tsp of oil to the dough. Start kneading using your palm. Knead it for a minute and add another tsp of oil whenever the dough sticks to your hands. Repeat the same thing until the dough is completely soft. I used nearly 6-7 tsp of oil. Knead the dough for 6-8 minutes. No problem if the dough is loose and sticky.  Now pour the remaining oil over the dough. The dough would be immersed in oil and it will be soaked. So add 1 tbsp more oil if needed. Close the bowl with a lid and leave it for 6-8 hours minimum. Next comes the stuffing part. Boil toor dal in an open bowl or pan adding 4 cups of water. Let the dal cook till it blossoms and not mushy.i e.the dal should be mashable by hands but it should look firm and stay in shape. You can also pressure cook but cook in high flame for one or two whistles. Make sure dal is not mushy. It should blossom and cook. People here don't pressure cook dal for making holige. So I too followed the same.  After the dal is cooked, drain all the water and collect it in a bowl. Use this dal water for making obbattu saaru. Now take the cooked dal, grated coconut, grated jaggery and cardamom in a mixie jar and grind it well to make a paste. If you feel the mixture is watery and too wet to handle,saute & cook the mixture in a hot pan till it becomes like a whole non-sticky mass without moisture content. If the mixture is hard and non sticky, cooking the stuffing is not needed. Take the stuffing and make lemon sized balls out of it. Cover the balls and set aside. Reserve 2 balls of stuffing to add in obbattu saaru.  After the obbattu dough is rested for 8 hours, take it and pinch a big gooseberry sized ball out of it. The size of dough ball should be half the size of stuffing ball. Stuffing ball should be bigger than dough ball. Keep the ball in a greased obbattu sheet ( U get in shops) and spread it lightly like a poori. Make sure the corners are thinner than the center portion. Now keep the stuffing ball in the middle and cover the stuffing with the dough. You can use banana leaf for rolling holige but obbattu sheet works the best.  Press it using your hands and pat it as much as possible distributing the stuffing evenly all over the holige. Make it medium thin Or thick as you like (If you make polis too thick, it may turn out hard). Heat a dosa tawa (Iron griddle is best) and drizzle few drops of oil. When the pan is heated, take the obbattu sheet and invert it over the tawa. Just drop the holige and remove the sheet. Spread it well. Cook it by adding a tsp of oil. Cook both the sides in medium flame till holige cooks with golden brown spots. Remove in a plate and serve it hot hot adding milk and Ghee generously. Tastes great!! Repeat the same for all the dough and stuffing. Always Stack the holige and store it. It will stay good for a week provided you cook the stuffing part without moisture.

Note

Please refer “Points to remember” given above before you start making obbattu. All the best !!

Enjoy making this Karnataka’s most popular Obbattu for Ugadi Habba. 

Wish you all a very happy Ugadi festival celebration !!

Technorati Tags: Holige recipe,Puran poli recipe,Pooran poli recipe,Obattu recipe,bele obattu recipe,how to make obattu Karnataka,Karnataka recipes,Ugadi recipes

Very good recipes Tags: Holige recipe, Puran poli recipe, Pooran poli recipe, Obattu recipe, how to make obattu Karnataka, Karnataka recipes, Ugadi recipes

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Eggless Banana Walnut Muffin Recipe Without Butter,Condensed milk

This is my second post on eggless cupcake recipes without butter and condensed milk. Last week I went to my friend’s house to teach baking in her new oven.I found this recipe in that oven manual.I clicked few cake recipes from that manual in my mobile.This morning I tried no egg, no butter banana walnut muffin for the first time following that recipe and I was completely satisfied with the result.It was so soft and spongy. Don’t worry if u have over ripe bananas in hand.Just make this muffin and all the bananas will vanish in no time. .My daughter Raksha had two muffins happily. Its a great way to make our kids consume walnuts without any complaints.Even though i have used maida here,i am happy that the addition of bananas and walnuts make this muffin a healthy choice for kids.I am planning to bake the same using whole wheat flour and will try to update the results here.I have bookmarked few recipes for this cake recipe using microwave too.Soon i will come up with that version.Its a great tea time cake & a healthy breakfast recipe if taken with a glass of milk.So lets see how to make this yummy,spongy banana nut muffin using easily available ingredients in our pantry !!
Check out my super moist chocolate cupcake recipe too.

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Coimbatore Angannan Biryani Recipe - Kovai Mushroom Biryani - Sunday Lunch Recipes Series-10

Sorry for the late post. Today I celebrated Karadaiyan nombu and after having adai, I din’t feel like cooking biryani. But I don’t want to miss this week’s Sunday Lunch Recipes Post. So I made this biryani and kept for our dinner today. I had already shared Ambur star biryani, Dindigul thalappakatti biryani recipes using vegetables. In continuation of that, I have come up with yet another delicious and a famous biryani recipe. Its nothing but the most popular Coimbatore/Kovai special Sree Angannan hotel biryani. 

Actual recipe uses mutton/chicken but I tried it replacing with a combination of soya chunks, mushroom and brinjal. I referred this & this blog for the recipe and it was great. For the first time, I cooked this biryani in my non-stick kadai and  put in DUM for 10 minutes. It came out very well. I have shared the procedure in detail with stepwise pictures. Hope it is easily understandable. Try this Kovai special biryani and let me know how you liked it!

Friends, if you know any popular Tamil nadu based biryani recipes other than these 3, please leave a comment here. I would love to try it !

Ok, Lets see how to make this yummy Angannan biryani recipe with step by step pictures below!

Check out my other biryani/Pulao recipes HERE

Coimbatore Angannan Biryani recipe

Coimbatore Angannan Biryani recipe using Soya chunks and brinjal !

Cuisine: Indian

Category: Lunch

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250 ml Jeera rice/Jeeragasamba rice - 1 cup Water - 1.75 cups Turmeric powder - 1/8 tsp Salt - as needed Soya chunks/meal maker- handful Brinjal - 2nos (optional) Mushroom - 5  To grind as paste Shallots/Small onions - 7 nos Green chillies - 4 nos Ginger- 1 inch Garlic - 4 nos Cinnamon - 1 inch Cloves - 2 nos Cardamom - 2 nos Water - little To temper & saute Cooking oil - 2tbsp Ghee - 1 tbsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Big onion - 1 no Small onions - 4 nos Garlic cloves - 4 nos Green chillies - 1 no ( optional) Tomato - 2 nos  Coriander leaves& mint leaves - a fistful Lemon juice-1/2 tsp

HOW TO MAKE ANGANNAN VEG BIRYANI - METHOD

Wash the jeera rice and drain the water. Set aside. Chop onions & tomato. Wash and clean mushroom, slice and keep it. Boil water and soak the soya chunks till use. Slice brinjals into 4 pieces (if using) and keep them immersed in water. Grind all the ingredients given under”to grind” to a smooth paste adding enough water. Heat oil+ghee in a kadai or vessel. Add cinnamon, cloves & cardamom. Then add the small onions & garlic cloves. Saute till transparent. Then add the onions & tomatoes. Saute till tomato turns mushy. Add the chopped coriander & mint leaves. Saute & then add the ground masala paste. Saute it for few minutes till it leaves oil. Now add the squeezed soya chunks, mushroom and brinjal pieces. Mix well and add a cup of water. Keep the flame high and let the brinjal cook well. It will look like a gravy with some water. Now add 1 cup of water along with the washed rice. Sprinkle lemon juice. Make sure the total cups of water should be 1.75 cups including the water in the gravy. Add a slit green chilli if you want more spicy.. Let the mixture boil in open pan in medium flame till rice absorbs all the water. Then cover the kadai with a lid and keep a bowl of boiled water over the kadai plate.( I inverted my kadai plate as it was dome shaped and kept the bowl over it). Now simmer the flame completely and cook for 10 minutes. Mix it once in the middle and sprinkle very little water if you feel the rice is too dry and burnt. Cook it in low flame till rice is done. Serve hot with onion raita !!

Note

Adjust the quantity of chillies if you want more spicy. But don’t add more chillies while grinding. Add in the water while you cook the rice. For variations, you can replace soya chunks , mushroom with mixed vegetables.

I served it with onion raita & potato kurma.It was yummy..

Technorati Tags: Angannan style biryani,Coimbatore angannan style biryani recipe,Kovai special angannan biryani recipe,sree angannan hotel biryani recipe,sunday biryani recipes,biryani recipes

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Kuthiraivali Upma Recipe/Barnyard Millet Upma-Millet Recipes

Its been few weeks I posted a millet recipe in my blog. Last month I posted varagu idli, dosa recipe. After that, I couldn’t try any interesting recipes using millets. Nowadays I started trying some instant upma, kichadi recipes using millets. I will try to share them one by one here. Today I am sharing a simple and easy one pot upma recipe using Kuthiraivali/Barnyard millet. Kuthiraivali is called as barnyard millet in English, Jhangora in Hindi, Odalu in Telugu, Kavadapullu in Malayalam, Oodalu in Kannada. It has 6 times high fiber content when compared with wheat.Its a gluten free millet with high calcium, phosporous & fiber. It is high in carbohydrates & fat too. It improves metabolism.It helps to maintain the body temperature.It acts as a good anti oxidant too. 

I usually make puli upma with kuthiravali. Recently I tried a plain upma recipe just like my noi arisi upma/broken rice upma.It came out very well. I served it with moong dal sambar and we loved that combo.Its a healthy replacement for our regular rice upma and tastewise there is no compromise at all. You can add finely chopped onions & vegetables to make it colorful and healthy. As it is an easy one pot meal,its an ideal recipe for working women & bachelors to prepare breakfast & dinner during busy morning hours or lazy & tired night hours. If you like the taste of this upma,u can experiment the same with other millets like samai, varagu and thinai too. Procedure, quantity of water and ingredients are one and the same. 

Ok, Lets see how to make this healthy barnyard millet upma recipe in detail!
Check out my moong dal sambar here. It is the best side dish for this upma I feel. You can also have it with coconut chutney or thogayals.

Kuthiravali upma recipe

Barnyard millet upma-Healthy breakfast/dinner recipe using millets

Cuisine: Indian

Category: Millet recipes

Serves: 2

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 240ml Barnyard millet/Kuthiravali - 1 cup Water - 2.5cups Salt - as needed To temper Coconut oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 2 tsp Chana dal - 1 tbsp Red chillies - 1 no ( pinched) Green chillies - 2 nos ( slitted) Curry leaves - few Hing/Asafetida - 1/4 tsp Ginger - 1 inch piece( chop finely) Big onion - 1 no ( chop finely) optional Mixed vegetables - 1/2 cup ( carrot, beans, potato and peas) Optional.

HOW TO MAKE KUTHIRAVALI UPMA - METHOD

Wash the millet and drain the water. Keep it aside. Chop the onions & vegetables finely if using. Heat oil in a cooker base and add the coconut oil or any cooking oil. Coconut oil gives a nice flavor.  After the oil is heated, splutter mustard seeds, urad dal and chana dal. Add the chillies, hing and few torn curry leaves. Saute well.( If using onions & vegetables, add in this stage and saute them for a minute). Now add the required water and salt.Add the finely chopped ginger pieces and few more curry leaves & 2 pinches of hing in the water. Adding raw ginger, curry leaves & hing will give a nice flavor to the upma. Now when the water starts to roll boil, check for taste and add more salt if needed. Simmer the flame and add the washed millet. Mix well and close the cooker. Cook it for one whistle in low flame.Usually it takes 7-9 minutes in my cooker. Timings may vary though. Switch off after one whistle and open the lid after steam is released. Fluff the upma with a fork.  Do not mix it vigorously when the upma is hot because, upma will turn out mushy. So mix it gently. As the upma cools down, it will become separate and grainy. Enjoy with sambar/chutney or coriander leaves thogayal. My personal choice is sambar than chutney : )) Enjoy !

Note

For variations, you can add finely chopped onions & some vegetables like carrot, beans, peas etc. It makes the upma colorful and healthy too. Adding 2.5 cups of water gives a mushy look to the upma when it is hot. But it will turn separate and grainy as it cools down.

Check out my easy, one pot moong dal sambar here !

Enjoy making this easy, healthy one pot millet upma for your breakfast/dinner !

Technorati Tags: Kuthiravali upma recipe,Barnyard millet recipes,Kuthiravali upma,barnyard millet upma,millet recipes,upma recipes using millet,breakfast recipes with millet,south indian breakfast recipes,healthy breakfast recipes,healthy dinner recipes

Very good recipes Tags: Kuthiravali upma recipe, Barnyard millet recipes, Kuthiravali upma, barnyard millet upma, millet recipes, upma recipes using millet, breakfast recipes with millet, south indian breakfast recipes, healthy breakfast recipes, healthy dinner recipes

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Vendakkai Poriyal/Okra Stir Fry Recipe-Lady’s Finger Recipes

This is a very simple n easy vendakkai poriyal recipe/Okra stir fry which many of u make in your kitchen regularly.I have been making this vendakkai poriyal for years but i wonder why i have not shared it here.Its an easy side dish recipe for bachelors and working women who has very less time to spend in the kitchen.Next to brinjal,vendakkai/Okra is my favourite vegetable.I love Vendakkai recipes a lot be it sambar,poriyal,fry,masala gravies and even thayir pachadi too.I love it to the core if its properly cooked,ie It should be cooked non-sticky & dry.As u all know,the biggest trouble we face while cooking lady’s finger is that sticky thread like thing(we say Nola nola/kola kolappu in tamil) that comes out from it.When i was new to cooking, I have tried several techniques like adding curd,lemon juice etc. But nothing worked for me. Finally I found by practice that the stickiness of lady’s finger would go off if we keep sauting in high flame continuously. Use a good non-stick pan too. Its a simple trick and it gives great result too.I love to have this poriyal with sambar and rasam sadam.Here I have served it with morkuzhambu and Yam chips.Some poeple used to have this curry as a side dish for chapati too! Soon i will try to share some North Indian style recipes with okra/Bhindi.Lets see how to make this yummy South Indian vendakkai poriyal recipe!
Check out my vendakkai sambar recipe here !

 

Vendakkai poriyal recipe

Easy okra stir fry recipe without tomato & tamarind

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Okra/Bhindi/Lady's finger/Vendakkai-25 nos Big onion - 1 no Sambar powder - 1.5 tsp ( use 1 tsp for less spice) OR Finely chopped green chillies-2 nos Curry leaves - few Sugar - 1/2 tsp ( to maintain the color) Grated coconut – 3 tbsp (optional) Lemon juice - 1/2 tsp (optional) Salt - as needed Water- very little To temper Cooking oil - 1.5 tbsp Mustard seeds - 1tsp Urad dal - 1 tsp Chana dal - 2 tsp Hing/Asafetida - a pinch

METHOD

Wash and pat the lady’s finger in a kitchen towel to dry it. Chop in into small roundels and set aside.Heat oil in a good non stick kadai and splutter mustard seeds,urad dal & chana dal.Add finely chopped onions and curry leaves.Saute till onions turns transparent. Now add the chopped lady’s finger pieces along with sambar powder,salt and sugar. Keep the flame medium and saute well.When it starts to become sticky to the pan,turn the flame to high and keep sauting till it becomes non-sticky and dry.Stay nearby and keep on mixing. If the kadai is smoking hot, reduce the flame to medium. Wipe the ladle in the kadai whenever needed because the masala might stick to it. After they become non-sticky,reduce the flame to low & sprinkle very little water say 1tbsp.Mix well and cover the kadai.Let it cook in low flame for few minutes.Stir it once in the middle. Check for taste and add more salt if needed.Once the lady’s finger is cooked till soft,add grated coconut,mix well & switch off the flame.Add lemon juice if needed.Mix well and serve with rice!

Note

For variations,u can use finely chopped green chillies instead of sambar powder. You can also add one finely chopped tomato pieces instead of lemon juice.But u should saute tomatoes till it turns mushy. For a good masala flavor,u can add finely chopped ginger& garlic or g&g paste.

Check out my vendakkai sambar recipe here !

Enjoy this easy vendakkai poriyal with sambar,rasam or more kuzhambu.Tastes yummy !

Technorati Tags: Vendakkai poriyal recipe,vendakkai poriyal,Okra stir fry recipe,Okra recipes,Bhindi fry,Lady's finger recipes,Vendakkai recipes,Easy vendakkai poriyal,south indian style vendakkai poriyal

Very good recipes Tags: Vendakkai poriyal recipe, vendakkai poriyal, Okra stir fry recipe, Okra recipes, Bhindi fry, Lady's finger recipes, Vendakkai recipes, Easy vendakkai poriyal, south indian style vendakkai poriyal

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Bisi Bele Bath Powder Recipe-Karnataka Style Homemade Bisibelebath powder

Authentic Karanataka style Bisi bele bath recipe is in my try list for years i should say.I have tasted it in few restaurants here and in some of my friend’s houses.But still i have not yet tasted this awesome bisi bele bath in its birth place,yes in MTR restaurant. I had been to MTR once with my friends but unfortunately i couldn’t taste bisi bele bath in their full meals menu. Instead they served some veg pulao which i didn’t like it too.I found from the waiter that bisi bele bath is available only on Sundays. Long back i had shared South Indian style bisi bele bath recipe but that’s just our Tamil nadu version.So i always look for the recipe of authentic Karnataka style bisibelebath and i have tried quite a few of them from various blogs.Of course they tasted good but still i felt something was missing. When i asked to share the correct recipe to my school moms friends,some of them told me to use MTR bisi bele bath powder (BBB powder) but Nagalakshmi shared her family recipe with powder. Based on the ingredients she told & by watching an youtube video, i tried this bisi bele bath powder at home for the first time.I also prepared bisibelebath rice using this fresh,flavorful,homemade powder. It came out really well & the taste was awesome!!It was just upto the mark as i expected.We all loved it especially my in-laws.So this powder is the star ingredient to make a perfect bisi bele bath. Hence i wanted to showcase this powder recipe by making a separate post.Once u make n store this powder, u can prepare bisi bele bath in just 15 minutes.Ok,lets see how to make bisi bele bath powder at home easily.Sorry,i couldn’t take stepwise pictures as i was in a hurry.I will try to update this post with step by step pictures.My next target is to make a perfect vangibath powder. Hope I will do it very soon.

Please check out my Bisi bele bath recipe using this powder.

Bisi bele bath powder recipe

Homemade bisi ble bath powder recipe - Fresh n flavorful !

Cuisine: Indian

Category: Homemade powders

Serves: 3/4 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Chana dal - 2 tbsp Urad dal – 2 tbsp Coriander seeds/ dhania – 4 tbsp Jeera/ cumin seeds – 1/2 tbsp Mustard seeds – 1/2 tsp Methi/ fenugreek seeds – 1/4 tsp Poppy seeds/ gasagase – 1/2 tbsp 1 inch cinnamon sticks – 4 nos Cloves – 3 nos Marati moggu/Caper – 1 no( optional) Dry byadgi red chillis - 15 nos Red chillies (smooth skin/guntur) - 10-15 nos Cooking oil – 1 tbsp

METHOD

Take all the ingredients given above.Heat oil in a kadai and roast all the ingredients in medium flame till u get a nice aroma.Roast it patiently in medium flame else the ingredients may get burnt. Once they cooled down,grind them in a mixie jar.Store in an air tight box after the powder is completely cooled down.Use a clean,dry spoon to handle.

Note

Adding byadge red chillies is a must to get the nice red color in bisi bele bath powder as well as rice.So do not skip it. Add more red chillies based on the spice level u need Stays good for a month as we have not used coconut.But use clean,dry spoon while u handle.Also store in an air tight box.

Make n store this flavorful homemade bisi bele bath in an air tight box.Stays good for a month !

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Very good recipes Tags: bisi bele bath powder, how to prepare bisi bele bath powder, authentic bisi bele bath powder, make bisibelebath powder, recipe of bisi bele bath powder, bisibelebath recipe, bisibelebath, bisi bele bath powder recipe

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Biryani Brinjal Gravy/Kathirikai Curry Recipe-Side Dish For Biryani

Yesterday I posted a simple brinji rice recipe in my Sunday lunch recipes series. When I shared the picture of brinji along with brinjal gravy as side dish, I got so many requests in my facebook page and emails asking me to share the recipe of brinjal gravy for biryani. I was very happy to see so many brinjal fans like me. So without any delay, I am posting the recipe of most popular biryani brinjal curry for you all.

Basically this brinjal curry/gravy is served as a side dish for biryani in muslim marriages and in restaurants. Be it a veg or non-veg biryani, this kathirikai curry serves as a great side dish. Some people call it as “Brinjal pachadi”too. You can find many variations for this recipe.You can make it as a thick curry or a thin gravy as you wish. I came across few simple recipes without grinding part and some with freshly ground masala. But I chose the recipe from a Tamil magazine “Kumudham Snegidhi” (Thanks to Edwin edy of food-fun-friends(Facebook group) for sharing a clip from magazine and from Mye’s blog which was very close to the one given in the magazine. The procedure may look lengthy but its sure a worthy try.

You will get awesome, mouthwatering, flavorful brinjal gravy. Even a brinjal hater would like to taste a small piece of it. In my house, both Sendhil & Raksha hates brinjal recipes. But when I was making this gravy, Sendhil came inside the kitchen by smelling the nice aroma and asked me what I prepare. That yummy aroma made him eat the gravy along with brinji. He loved the combo a lot and took two servings!!


Friends, do try this gravy as a side dish for biryani for your guests and parties/get together. I am sure, this will become a super hit recipe ! Ok, lets see how to make this delectable brinjal gravy for biryani with stepwise pictures !

Brinjal curry for biryani

Brinjal curry for biryani- Yummy side dish for biryani !

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Brinjal - 5 nos ( small) Tomato - 2 no ( small) Big onion - 1no ( big, use 2 if medium or small ) Ginger Garlic paste - 1 tsp Red chilli powder - 2 tsp ( use 1 tbsp for more spice) Turmeric powder - 1/8 tsp Salt & water - as needed To roast and grind Peanuts -  1.5 tbsp Sesame seeds - 1 tbsp ( I used black) Khus khus/Poppy seeds - 1/2 tbsp Tamarind - Small gooseberry size Dry Coconut or freshly grated - 1 tbsp ( optional) To temper Gingely oil - 3 tbsp Mustard seeds - 1/2 tsp Pepper corns - 1/2 tsp Cinnamon - 1 inch piece Cloves - 3 nos Cardamom - 1 no

METHOD

Grind the onion to a paste and set aside. Grind tomatoes to a puree. Keep aside.Soak tamarind in little water.   Heat a kadai and roast the peanuts. When the peanuts get half roasted, add the sesame seeds and khus khus. Roast them till it splutter and switch off the flame. Let it roast in the heat of kadai. Grind the roasted ingredients along with tamarind to a smooth paste adding enough water. Make it thick because u have to stuff the brinjal. Wash and slit the brinjal into 4 pieces without removing the stem. Stuff it with ground masala paste. Keep the remaining masala aside. Heat oil in a kadai and splutter mustard seeds. Then add cinnamon, cloves and cardamom. Add pepper corns and saute for a minute. Then add onion paste, ginger garlic paste. Saute well for sometime. Then add the tomato puree and saute till raw smell went off. Add the chilli powder, turmeric powder and salt. Now add the stuffed brinjals and the remaining ground masala. Saute for sometime till the mixture becomes thick.Add some water and close the kadai. Cover cook till brinjal cooks well. If you want to make a thick curry, boil and evaporate all the water by boiling it OR add some water and bring it to thin consistency. Serve as a gravy with biryani ! Enjoy !

Note

Adjust the consistency of the dish as you wish. I made it as a semi gravy. Add more red chilli powder if you want the gravy to be more spicy. U can garnish the gravy with coriander leaves at the end. You can also add garam masala powder for extra punch.

This brinjal gravy is a yummy side dish for biryani and it tastes good with plain rice too. Try n let me know!

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