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January 17, 2016

Veg Biryani Recipes – Collection of 40 Veg Biryani Varieties

Veg biryani varieties
I have been sharing varieties of Vegetable Biryani recipes for the past few months in my Sunday Lunch recipes series. Usually people make different types of biryani on weekends especially Sundays or for special occasions like marriage, festivals, family and friends get together/ party, anniversary & birthdays. Not just for Sunday lunch, many people make veg biryani for daily lunch box too as most of them are easy to make one pot meals. So I made a series of different types of veg biryani recipes on Sundays to explore biryani varieties for Vegetarians. I was happy that I could try & share 40+ veg biryani recipes and pulao recipes.

I have made a list of veg biryani recipe in my website and stacked all of them in one page for your quick reference. Please click on the specific image to view the respective recipe. In this collection, you can find the links for Biryani spices list,How to cook basmati rice & Jeeraga samba rice with a side dish for biryani, Indian Veg biryani recipes, Easy vegetable biryani for bachelors, Hyderabadi Veg biryani, Kerala veg biryani, Veg Kofta biryani,Veg Dum biryani, Pakistan biryani, Sindhi biryani, Tamilnadu muslim style biryani, Kuska/plain biryani, Mushroom biryani, Cauliflower biryani, Baby corn biryani, Brinjal biryani, Sweet corn biryani, Soya chunks biryani, Tomato biryani and some of the most popular Biryani recipes in Tamil nadu like Ambur biryani, Dindigul Thalapakatti biryani, Coimbatore angannan biryani and Anjappar biryani recipes replacing mutton & chicken with vegetables.

 I have also shared a Celebrity biryani recipe”Thala Ajith biryani”-You must try this once. You can also find some Healthy biryani recipes like Mixed pulses biryani, Spinach/Palak biryani, Bittergourd biryani, Qabooli chana biryani,Rajma biryani,Pakistani style mushroom biryani, Millet biryani,brown rice biryani and Kathal biryani. Apart from these recipes, I have shared few pulao recipes like spicy veg pulao,Mushroom pulao and tomato pulao. Friends,do try these recipes during weekends and share your feedback here.Thanks for visiting this page. Hope you find it useful.

Veg Biryani, Pulao Varieties


Biryani.Pulao Varieties Veg Biryani, Pulao varieties for Sunday lunch,Special occasions and for lunch box !
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 60 Minutes
Cook time: 20 Minutes
Total time: 80 Minutes


INGREDIENTS USED

  • Basmati rice & Jeera Rice(Samba rice)
  • Whole Garam masala (Cinnamon, cloves, cardamom, Bayleaf, Black stone flower)
  • Mixed vegetables
  • Soya chunks/Meal maker, Mushroom, Cauliflower, baby corn, sweet corn
  • Spice powders (Chilli pwd, dhania powder, garam masala powder, biryani masala powder,turmeric powder)
  • Ginger & Garlic paste
  • SaltWater
  • Coconut milk,milk
  • Curd,Lemon juice
  • Mint & coriander leaves
  • Green chillies,red chillies
  • Cooking oil + Ghee


VEG BIRYANI, PULAO RECIPES




How to cook basmati rice
How to cook basmati rice
Biryani spices
Biryani spices list
Thala Ajith Biryani
No onion no garlic baby corn biryani
Kathal biryani/Raw jackfruit biryani
Millet biryani - Samai Biryani
Brinjal biryani
Ambur biryani
Tawa pulao
Cauliflower/Gobi biryani
Brown rice biryani
Tricolor pulao/Tiranga pulao
KFC Veg Rice Bowlz
Kofta Biryani
Mug biryani recipe
Pot/Matka biryani
Rajma biryani
Kabuli biryani recipe
Pulses biryani
Pulses biryani recipe
Sindhi biryani
Coimbatore angannan biryani
Dindigul Thalappakatti biryani
Donne biryani
Easy paneer biryani
Kuska/Plain biryani
Avarekalu methi pulao
Kerala veg biryani
Mushroom biryani
Veg fried rice
Nawabi biryani/Hyderabadi Dum biryani
Sindhi biryani
Mughlai vegetable biryani
Coriander leaves biryani
Muslim wedding biryani
Anjappar veg biryani
Corn pulao recipe
coconut milk veg biryani
Chettinad small potato biryani
Spicy veg pulao
Bittergourd biryani
Brinji rice
Tomato biryani
Spinach biryani
Vegetable Biryani Recipe
Easy Veg Dum biryani
Easy Veg biryani for bachelors

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January 14, 2016

Paal Pongal | Milk Pongal Recipe (Vellai Pongal)

Paal pongal recipe
Paal Pongal/Milk Pongal – when you hear this name you may think its a sweet pongal recipe using milk. But a big nooo! Its just a white pongal recipe in which rice is cooked in milk+water. We usually make this pongal in a pot along with sakkarai pongal for the festival. It looks super white and tastes creamy & rich. 

We mix this rice with Sambar or kootu and enjoy it. But traditionally we offer this to God by keeping a piece of jaggery, banana with few drops of ghee. If you wish to make it as sweet pongal, you can add sugar & cardamom powder to it. This post is my last minute contribution to Pongal Recipes in this year. Lets see how to prepare Vella pongal/Milk pongal recipe with stepwise pictures !!

Check out my other PONGAL RECIPES

Milk pongal recipe

Paal pongal/Milk pongal/Vellai pongal


Paal pongal/Milk pongal/Vella pongal How to make pongal using milk - Paal pongal recipe
Cuisine: Indian
Category: Lunch
Serves: 2
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes
INGREDIENTS
1 cup = 240 ml
  • Raw rice - 1/2 cup
  • Milk - 1 cup
  • Water – 2 cups
  • Salt - a pinch
METHOD
  • Wash the rice and keep aside. In a pressure cooker base take milk + water and a pinch of salt. Add rice to it. Cook in low flame for one whistle. Remove and mash it well. Offer God by keeping a small piece of jaggery, banana & few drops of ghee.
Paal pongal
    Serve with Pongal Kuzhambu & kootu. Enjoy !



Make this creamy, rich Paal Pongal and have a great celebration !

Milk pongal recipe 
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January 12, 2016

Pongal Celebration Procedure | How To Celebrate Thai Pongal At Home

Pongal celebration

Hello Friends, Today’s post is all about the most popular Tamil festival, Thai Pongal celebration at home (also known as Makara Sankranti in other parts of India) along with Pongal recipes link. I have shared the details about Pongal Festival/Makar Sankranti and its pooja procedures of our home along with pictures of our last year celebration. It is purely of Tamil nadu style and it may vary as per your custom and tradition. So this post would be more of essays with images. Please excuse me. I hope this post would help beginners and newly wedded girls to start their Thai pongal festival celebration on their own.

Pongal (Thai pongal/Surya pongal) is a harvest festival of Tamilnadu, South India. It is one of the most important and popular Hindu festivals. This four-day long harvest festival of Tamil Nadu, Pongal is all about thanksgiving to nature and takes its name from the Tamil word Pongal means "boiling over" and is held in the month of Thai (January-February). 'Pongal' literally means overflowing and is named so because of the tradition of cooking the new rice in pots until they overflow, which is a symbol of abundance and prosperity.

Pongal is usually celebrated from January 13 to 16 every year. In 2024, Pongal celebration takes place from January 15-18. The main festivities starts on January 14/ bhogi day. Pongal festival is on January 15th, Monday. This festival marks a period of plenty, peace and happiness. On the first day known as Bhogi, people clean their homes thoroughly and in the evening, all unwanted goods are lit in a bonfire. The second day is Perum Pongal, the most important. It is also called Surya Pongal because people worship Surya, the Sun God and his consorts. Women decorate the central courtyard of their homes with beautiful kolams  (Visit my in-laws blog for kolam ideas), done with rice flour and bordered with red clay.

Traditionally they cook pongal in clay pots on stoves made of stones and offer Sun God along with Freshly grown seasonal vegetables, sugar cane, legumes and pulses. The third day, Mattu Pongal is meant to offer thanks to the cows and buffaloes, as they are used to plough the lands. Jallikattu, a violent taming the bull contest, marks this day. On the last day, Kanum Pongal, people go out to picnic packing Varieties of rice. The festival of Pongal is mainly associated with the rural people. People wish each other on this day. Pongal wishes are exchanged between family and friends, and there are celebrations within the family.

Click this kolam picture to view pongal kolam designs from my in-laws blog :)

Disclaimer : I have shared the procedures based on our tradition. Please take this as a reference, consult the elders of your family and do the pooja as per your practice. Beginners can follow this if you don’t have any specific procedure at home.

Please watch the video below for making sakkarai pongal in venkala paanai / sweet pongal in bronze pot




Pongal Kolam Designs


How to celebrate pongal festival
What is Pongal Dish ?
The most important part of the Pongal festival is cooking the Pongal dish. A sweet version of pongal called Sakkarai pongal is made with rice mixed with moong dal and cooked with ghee, cashew nuts, raisins adding jaggery (a type of unrefined sugar). A spicy pongal called Ven pongal/Ghee pongal is also prepared adding lots of ghee and spices like pepper & cumin. 

Traditionally, pongal is cooked in clay pots, on stoves made with stones and wood used as fuel. When it starts to boil over, everyone shouts out "pongalo pongal".

Things required for pongal celebration
  • Pongal Pot – Either Clay pot or bronze pot or pressure cooker
  • Clay stove – If using (optional)
  • Rice flour & color powders for kolam –  Click here for rangoli/kolam designs
  • Manjal kothu/Turmeric plant
  • Mango leaves/Maavilai
  • Banana leaves ( we use 5 to 7 leaves)
  • Betel leaves & nuts(Vetrilai paaku)
  • Banana
  • Coconut
  • Sugarcane
  • Vegetables for offering God like sweet potato,  yam, panag kizhangu, pumpkin, arbi, raw banana, field beans, all country vegetables. 
Ingredients required for cooking

Usually we make Sweet pongal, white pongal/paal pongal, Sambar with 7 vegetables, Poriyal or kootu, Thayir pachadi, Paruppu/dal along with Vada, Suzhiyan & adhirasam. Click HERE for Pongal recipes collection. Visit my in-laws blog for kolam ideas.
  • Raw rice / pacharisi
  • Moong dal
  • Jaggery ( Buy sugar candy if making kalkandu pongal)
  • Milk
  • Water
  • Cardamom seeds
  • Jathikai/Nutmeg
  • Edible camphor
  • Ghee
  • Cashews, dry grapes, cloves
  • Salt
  • Toor dal
  • Urad dal for vada
  • Rice flour & jaggery for adhirasam(optional)
  • Chana dal, jaggery, maida, rice flour ( for making suzhiyan, optional)
Vegetables to buy:
  • 7 vegetables ( broad beans, sweet potato, cluster beans, raw banana, yam, arbi, field beans, pumpkin)
  • Gooseberry or Lady’s finger for pachadi
How to celebrate pongal festival

 Pongal festival – Pre Preparation

On bhogi day, wash and clean the entire house. Clean doors, windows & keep turmeric, kumkum dots. If you have the practice of burning old things, you can do it on this day. We used to discard the old clothes. Wash all the blankets, pillow cover, screen cloth. Wash the lamps and other pooja vessels. Decorate it and keep it ready for next day pooja. If using clay pot & stove buy them. If using cooker or bronze pot, wash and keep it ready. Tie the manjal kothu around the pot. Draw three lines with wet viboodhi (pattai) and keep a kumkum dot on the pot.

 Buy all the required ingredients for cooking & pooja on this day and keep everything ready. On bhogi night, after finishing the dinner, clean the gas stove and draw three lines using viboodhi (viboodhi Pattai) and place kumkum dots on all the sides of gas stove. Refer picture to get the idea. 

If you have the practice of making suzhiyan, adhirasam and obbattu/ poli, prepare them and store in a box. Soak the urad dal & grind vada batter. Refrigerate it over night. If you wish, you can wash the entrance and draw the rangoli too.The next day morning, you will be having enough time to make neivedyam recipes and perform the pooja quickly. Clean the pooja room and draw a rangoli in the place where you are going to spread the banana leaves for neivedyam.

On Pongal day, wake up at early morning 4am because we are supposed to do the pooja during sunrise at around 6am. So wake up early and take head bath. Some people make pongal at the auspicious time of the day. So you can plan accordingly. 

First make sambarporiyal/kootupachadi and paruppu. Keep everything aside. It takes 45 minutes including chopping & cooking if you have two cookers in hand. My mom keeps pongal in our backyard by using stone/ clay stove and bronze pot wheras my MIL keeps pongal in gas stove. She uses bronze pot. So make pongal according to your family practice. 

Now keep the bronze pot ( please refer THIS POST with video if you are making pongal in bronze pot) or cooker ( Refer THIS POST for cooker). Make sweet pongal and paal pongal. When it starts to boil over, shout out "pongalo pongal". Pray for your family’s well being and prosperity. After making pongal, keep it near the pooja room. Make the urad dal vada at the end to maintain crispness. Now everything is ready for pooja !!

How to celebrate pongal


Pongal Pooja Procedure

Generally Pongal neivedyam is for Sun God. But we do it for our Veetu theivam, Maga maayi and Sun God. So we have offered all the dishes in 9 leaves. But in general, spread 5 leaves for Sun God. 

In those 5 leaves keep sweet pongal, vella pongal, pongal sambar, 7 kai kootu in little quantity. Light two lamps in front of the banana leaves. Spread a banana leaf and keep all the seasonal vegetables like sweet potato, pumpkin, yam, arbi, panag kizhangu. Keep sugar cane pieces, banana, betel leaves & nuts. Break a coconut and keep it. Fill uzhakku (rice measuring pot) with rice. Now do the pooja and mangala harathi. Finish the pooja. 

After the pooja, my mom distributes a glass of milk sweetened with jaggery. We call it as “siruveetu paal”. It tastes really yummy and we love it. If you wish, you can make it too. For that, make jaggery syrup and strain it. Add boiled milk to it. Add crushed cardamom. Mix n serve !

To make a simple pooja, just spread two banana leaf in the backyard/ terrace or pooja room. Light two lamps on both the sides. Keep the vegetables on the banana leaf. Keep a uzhakku full of rice.  Place the coconut, betel leaves and nuts. In another banana leaf, spread the cooked sweet pongal, paal pongal and seven vegetable kootu. Offer to Sun God and do the pooja.

Pongal recipes



Prayers Chanted on Pongal

Aditya Hridayam or Surya Ashtotaram or Gayatri mantra can be recited Or you can simply mediate and say some simple prayers.

After The Pongal Puja
After the prayers, some water and flowers are sprinkled on the kolam and pongal dish. You can also sprinkle some uncooked rice mixed with turmeric (akshata).

After final prayers, pongal, other dishes and fruits are distributed.

Looking at Sun’s reflection in water
In some regions, there is a ritual to look at the Sun’s reflection in a vessel filled with water. Some communities add turmeric and kumkum to the water and look at this reflection. Another unique ritual is to look at sun through the gaps of fingers.

Source : The hindu blog

Disclaimer : I have shared the procedures based on our tradition. Please take this as a reference, consult the elders of your family and do the pooja as per your practice. Beginners can follow this if you don’t have any specific procedure at home.

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January 10, 2016

Pongal Festival Recipes | Thai Pongal Festival Lunch Menu

Pongal festival recipes

In this post, you can find the collection of Pongal festival recipes. Its a collection of Tamil festival, Thai pongal lunch menu and kaanum pongal recipes. Pongal is a harvest festival of Tamilnadu. In other parts of South India, people celebrate this festival as Makara Sankranti. I have made a detailed post on our Tamil Nadu style Pongal Celebration. Please check the link given below. 

On Pongal festival day, traditionally we make special dishes like sakkarai pongal / Sweet pongal in pot (venkala paanai), milk Pongal/ Vellai pongal, Urad dal vada without onion, suzhiyan, adhirasam, Payasam, pongal Sambar / Pongal kuzhambu with 7 vegetables, poriyal, kootu, thayir pachadi and offer to God for neivedyam. It should be a no onion no garlic lunch menu. On kaanum pongal day, we make either 5 rice varieties or a simple lunch menu with rice & thengai thogayal /Coconut thogayal. 

I have shared the links for all these recipes. I have also shared the links for few Andhra & Karnataka Makara Sankranti recipes. Please click on the specific picture to see the recipe. Wish you all a very happy pongal !!

Please watch the video below for making sweet pongal in pot / bronze pot. 


Side dish for pongal
  1. Hotel idli sambar
  1. Easy Brinjal gosthu
  1. Chidambaram gosthu
  1. Tomato gothsu
  1. Coconut chutney
  1. Green chutney
  1. Moong dal sambar
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    January 7, 2016

    Momos Chutney Recipe–Spicy Chilli Garlic Sauce

    Chilli garlic dipping sauce for momos
    This recipe was requested by a reader.She had specifically told me to post street shop style momos chutney.Recently I ate Veg momos in a famous momos shop near Banashankari BDA complex to know the actual taste of this chutney/Dipping sauce.Long back,i had posted Momos recipe with a spicy tomato chutney HERE.But this time I prepared momo chutney by asking my friend Megha who is a big fan of Chicken momos with dip/chutney.So she knows the recipe very well.She told me a spicy red chilli garlic chutney recipe without tomato.Yesterday I made this chutney for wheat flour momos.It tasted very close to the ones i had in momos shop.I was completely happy with the outcome.Thanks a lot Megha Happy.I couldn’t click a picture with momo as everything vanished before i clickSmug .I will try to update this picture with momos soon.Now lets see how to make spicy dipping sauce/chutney for momos.
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    January 6, 2016

    Beetroot Poori Recipe – How To Make Beetroot Puri - Poori Varieties

    Beetroot poori recipe
    This is the first time I tried a poori recipe other than my basic wheat flour poori. As we all got bored of the usual poori with potato masala, I was exploring some interesting poori varieties. I found some healthy,colorful poori recipes like beetroot poori, palak poori, Mint poori etc. I started with beetroot puri and tried for our Sunday breakfast. I referred so many recipes,made my own additions and tried it. It came out so colorful,puffy and soft. Raksha and Sendhil loved it a lot. As I have added all the masala powders, I din’t make any side dish for this poori. I just served it with onion raita and Pickle. But then I felt, an aloo bhaji would have gone great with this poori. So its purely your choice of serving.Try this colorful poori to attract your kids and make your family eat a healthy (partially) breakfast recipe !
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    January 4, 2016

    How To Cook Basmati Rice For Biryani, Pulao In Pressure Cooker, Open pot, Microwave, Rice cooker

    How to cook basmati rice for biryani
    In this post, I have shared how to cook basmati rice in a pressure cooker, open pot, rice cooker and Microwave oven.

    Basmati rice & Seeraga Samba Rice/Samba rice is one of the most important ingredient for making biryani and pulao recipes. This fragrant rice gives a nice flavor, aroma to the dish and makes it more special. Perfect cooking of basmati rice yields a fluffy, slender, long grain look that makes the dish more appealing to our eyes. So most of us always look for basmati rice cooking tips, correct water ratio, soaking time & proportions to cook it perfectly. Having tried more than 30+ Veg biryani recipes using basmati rice, I thought of sharing my observations and tips to cook a perfect basmati rice in various ways in this post. Cooking jeera rice/Seeraga samba rice is very simple. I have shared the details below.

    Basmati rice can be cooked in a pressure cooker, rice cooker or in a pot(Open or closed). Its cooking method completely depends on the dish we make. For making one pot biryani or pulao recipes, pressure cooker method or closed pot method is the best whereas for Dum biryani, open pot cooking is preferrable. I personally like to cook basmati rice using open pot method as we can have control over the cooking of rice and remove them without breaking. So in this post, I have shared how to cook basmati rice using pressure cooker, rice cooker, microwave and open pot method.

    There are many brands of Basmati rice available in the market. But I prefer & buy Kohinoor & India Gate basmati rice. Ok, enough of stories, lets see how to cook basmati rice perfectly with stepwise pictures and its health benefits at the end of this post.

    Points to note
    • You can use any brand of basmati rice but please read the back of packet for the instructions of cooking and water quantity to get a rough idea. This is the first thing you should do to cook a perfect rice.In this post,i have mentioned the water quantity for India Gate Dubar- Green color packet.
    • Basmati rice needs a minimum soaking time for 30 minutes to elongate while cooking. As a first step, try to soak the rice before you start making pulao/biryani. It is enough to soak it for a while you chop the veggies and do the grinding jobs if any.
    • You can whole garam masala like 1 cinnamom,2 cloves, 1 cardamom, 1 bayleaf, 1 star anise & 1 black stone flower in the water while cooking. 
    • Addition of lemon juice gives you the rice white in color. So wash the rice twice and add lemon juice while cooking to get the nice color.
    • If the recipe calls for more tomatoes or tomato puree, adjust the quantity of water accordingly.
    • In my observation, For 1 cup of basmati rice i.e.250ml
    Soaking time Water quantity
    No soaking 2 cups
    Less than 30 minutes  1.75 cups
    1 to 4 hours 1.5 cups
    More than 6 hours or overnight 1.25-1.5 cups

    How to cook basmati rice in cooker

    How to cook basmati rice


    How to cook basmati rice How to cook basmati rice for making biryani & Pulao
    Cuisine: Indian
    Category: Cooking basics
    Serves: 2 cups
    Prep time: 10 Minutes
    Cook time: 15 Minutes
    Total time: 25 Minutes
    INGREDIENTS
    1 cup = 250ml

    • Basmati rice - 1 cup ( India Gate Dubar-Green color packet)
    • Water -1.5 to 2 cups depending on soaking time
    • Salt - as needed
    • Whole garam masala( 1 cinnamon,2 cloves,1 cardamom,1 bayleaf,1 black stone flower) – optional
    • Lemon juice – 1/2 of small lemon
    FOR SAMBA RICE
    • Seeraga Samba Rice –1  cup
    • Water – 1.75 cups
    • Cooking oil – 1 tsp
    METHOD

    HOW TO COOK SEERAGA SAMBA RICE/SAMBA RICE

    Wash and add the rice to the cooker along with sauteed spices. No need to soak the rice. Add 1.75 cups of water for 1 cup of water. Pressure cook the rice in low flame for one whistle. Remove the rice after steam is released. Fluff it with a fork. Please check my Ambur biryani recipeDonne biryani recipe, Kovai Angannan biryani using samba rice.

    HOW TO COOK BASMATI RICE IN DIFFERENT WAYS
    • Pressure cooker method: Wash the basmati rice twice and soak it for minimum 30 minutes to maximum overnight. Soking helps the rice to elongate while cooking. So soaking atleast 30 minutes in necessary. Drain the soaked water(carbs would be removed) and put the rice inside the cooker. If you wish, roast the rice for 2-3 minutes in a kadai without breaking the rice. 
    • Take a pressure cooker and add 1.75 cups of water if you have soaked for 30 minutes to 1 hour. The quantity of water may differ based on the rice brands & soaking time. Check out the table above. Add a tsp of oil/ghee and squeeze the lemon juice in water. Put the weight valve when the steam is fully up. Lower the flame completely and cook the rice for one whistle. Remove the rice after the steam is released completely. Transfer it to wide plate. Drizzle a tsp of oil and let the rice cool down. Cover it with a lid to prevent drying.
    How to cook basmati rice
    How to cook basmati rice
    • Open Pot method: Take the rice and wash it twice. Boil 5 cups of water for 1 cup of rice. When the water comes to a roll boil, add the whole garam masala, few drops of lemon jucie, washed & drained rice. No need to close the bowl. Let the rice cook in open pot in medium high flame for 4-5 minutes. Stir it once or twice in between. 
    • When the rice is cooked to 90% ( You should be able to break the rice), remove it and drain the excess water in a colander. Collect the hot water in a bowl. You can keep this bowl of water over the lid when you put the rice in dum. Spread the drained rice in a plate and add 2 tsp of oil. Cover it with a lid to avoid drying.
    How to cook basmati rice
    How to cook basmati rice
    • Microwave method: Wash and soak the rice for minimum 30 minutes. Keep it in a microwave safe bowl double the size of water quantity ( to avoid water spilling) and add 2 cups of water, a tsp of oil and few drops of lemon juice. Cover the bowl with a microwave safe lid. Cook in high power (800w) for 2-3 minutes. Take the bowl and stir the rice once. Again keep in high power for 2 minutes. Check whether the rice is done. Transfer the rice to a plate and cover it with a lid to prevent drying.
    • Rice Cooker Method:Wash and soak the rice for 30 minutes. Saute the spices as per the recipe and pour 2.5 cups of water for 1 cup of rice. After the water starts to roll boil , add the rice. Check for salt and cover cook for sometime.Cooker will automatically switch to “Keep warm” mode. Open the lid and check whether rice is cooked well.If not add 1/2 cup of water, mix well and again switch it to “cooking” mode. Please check my tomato rice recipe using rice cooker recipe for more details.


    Health Benefits of basmati rice
    Basmati is considered to be a Healthy”super grain”.It is gluten-free and low in fat. It contains all eight essential amino acids, folic acid, and is very low in sodium and has no cholesterol. Basmati has a low to medium glycaemic index, meaning that energy is released at a slower, steadier rate leading to a more balanced level of energy. Basmati rice builds body tissue and is very rich in prana or vital bio-energy. Basmati rice can be beneficial to certain groups of people. Those on low-calorie diets can benefit from incorporating this grain into their diets since it is so low in fat. However, at slightly over 200 calories per cup, the calories can pile up if not eaten in moderation.

    How to cook basmati rice for biryani
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    January 2, 2016

    Kesari Bath Recipe-Karnataka Recipes

    Karnataka Kesari bath recipe
    2015 was a big year for me. My long time dream of buying an own house came true. My blogging life also went well. I got so many new readers & a good fan base. 

    Thanks to everyone for your continuous support and encouragement. I wish & I hope 2016 would be much better by God’s grace. I am happy to start this New year post with Karnataka’s most popular Sweet, Kesari bath recipe.

    In most of the hotels, kesari bath & khara bath are served together as “Chow Chow bath” for breakfast. I have tasted this kesaribath in brahmin’s coffee bar and many popular restaurants here. My Kannadiga friends make Kesari bath with milk & banana and offer it as prasad for Satya Narayana pooja. I will try to get that recipe from my friends and share it here.

    I usually make Rava Kesari following my MIL’s fool proof recipe adding less ghee and more water. Yesterday for our New Year celebration, I tried Kesari bhath (Sooji Ka Halwa in Hindi) in Karnataka style adding more ghee and water. It came out really well and got credits from my family members. I was extremely happy to see the ghee dripping Kesari bath just the way it is served in hotels.

     Actually I wanted to serve in a banana leaf but i couldn’t get it. So I clicked it by keeping it in a banana leaf plate.Soon I will make Chow chow bath and post it with a good picture.

    Lets see how to make Karnataka Kesari Bath Recipe with step by step pictures.

    Kesari bath recipe

    Kesari bath recipe


    Kesari bath recipe How to make Karnataka style Kesari bath recipe
    Cuisine: Indian
    Category: Sweet
    Serves: 2
    Prep time: 5 Minutes
    Cook time: 15 Minutes
    Total time: 20 Minutes
    INGREDIENTS
    1 cup = 250ml
    • Rava/Sooji/Semolina - 1/2 cup
    • Sugar - 1 cup
    • Water - 2 cups
    • Melted Ghee - 1/3 cup
    • Cooking oil – 1 tbsp ( use odourless oil)
    • Cardamom powder - 1/2 tsp
    • Yellow food color -2 pinches
    • Cashewnuts - few to garnish
    • Cloves - 1 to 2 nos
    How to make kesaribath - METHOD

    • Heat a kadai with mentioned quantity of ghee+oil.Roast the cloves and cashews till golden. Remove and set aside.In the same kadai, roast the rava till you get a nice smell but without changing its color. Switch off the stove and let the rava be in the same kadai.
    Kesari bath recipe
    • Boil 2 cups of water in a bowl adding food color. When the water comes to a roll boil, add this water to the roasted rava.Be careful,water splashes. Stay a feet away and carefully pour the water. Sorry, I missed to take the pictures for this step.
    • Mix the water and rava. Add a pinch of salt. Switch on the stove and keep the flame in medium. Mix well till all the water is absorbed by the rava. Close the kadai with a lid and cook for 3-4 minutes.
      • After the rava is cooked well, add the sugar.Mix well.
    Kesari bath recipe
    • When the sugar is melted completely, mixture will become watery. So keep mixing till the kesari bath becomes thick and starts to leave the sides of pan. Add cardamom powder, roasted cashews, cloves and mix well.
    Kesari bath recipe

    Kesari bath recipe
    • Transfer it to a ghee greased bowl and flatten it with a ladle. It will fall like a ribbon and looks very loose in consistency. But It will become just right when warm. Sprinkle more cashews if needed and serve hot if you like. If you touch the kesari bath when its slightly warm, it should be non-sticky. Scoop it with a ladle and serve hot to enjoy its best taste!
    Kesari bath recipe
    Kesari bath recipe


    Note
    • Adjust the quantity of sugar based on your tastebuds. You can use 3/4 cup of sugar for medium sweetness. I used 1 cup here.
    • You can add more water but do not add less than the mentioned quantity.
    • You can also replace yellow food color with orange color.
    • Use pineapple essence if you like pineapple flavored kesari.
    Enjoy this ghee dripping sweet- Kesari bath with your family !
    Kesari bath recipe

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