Chettinad Baby Potato Biryani Recipe-Sunday Lunch Recipes-4

Actually i wanted to try some Chettinad biryani recipe for Sunday's lunch recipes & browsed for Anjappar Hotel style biryani to try with vegetables.But ended up making this chettinad baby potato/Kutti Urulai kilangu(in Tamil) biryani recipe.This is the first time i made a biryani using baby potatoes.I referred Jeyashri’s blog for the recipe but modified it slightly to suit our taste buds.I am very happy & completely satisfied with its flavor & taste.Now i can confidently try this recipe for my guests too.Lets see how to make this yummy potato biryani recipe in my Sunday Special Lunch Recipes Series-4.

Baby Potato Biryani Recipe

Baby Potato Biryani Recipe - Chettinad style

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 60 Minutes

Cook time: 15 Minutes

Total time: 75 Minutes

INGREDIENTS

Basmati rice - 1 cup ( I used India Gate) Water - 1.5 cups(I used 1.75 cups ) Salt - as needed To grind & Marinate Boiled & Peeled Baby potatoes/small potato - 15 nos Cooking oil - 1 tsp Big onion - 1no Green chillies - 3 nos Mint leaves - 1/4 cup Curd/Yogurt - 1tbsp Cashewnuts - 5 nos Soambu/Fennel seeds - 1/2 tsp Ginger - 1 inch piece Garlic cloves - 5 nos Cloves/Krambu - 2 nos Cardamom - 2 nos Kalpasi/Black stone flower/Kallu hoova - 4 nos( small) To saute in oil Cooking oil - 2tbsp Ghee - 1 tbsp Biryani leaf - 1 no Cinnamon/Pattai - 1 no Big onion - 1 no Tomato - 1 no ( optional,i dint use) Red chilli powder - 1/4 tsp Coriander powder/Dhania powder - 1/4 tsp Turmeric powder - 1/4 tsp

METHOD

Wash the rice well & drain the water.Add 1.75 cups of water to it & soak the rice for 1 hour. In the mean time,wash & pressure cook the baby potatoes in high flame for 3 whistles.Peel the skin and set aside. Heat a kadai with 1 tsp of oil and saute the big onion slices.Remove & take this in a mixie jar.Add green chillies and other ingredients given under “ To grind & marinate” & grind everything to a smooth paste adding enough water. Take the peeled potatoes & add the ground paste to it.Prick the potatoes with a fork & mix well.Let it marinate for 20 minutes. Heat oil + ghee in a pressure cooker base and saute the biryani leaf & cinnamon.Then add the onion slices.Saute well till it turns transparent.Then add the finely chopped tomatoes if using.Saute well till mushy.Now add the marinated potatoes along with masala.Add chilli powder,dhania pwd & turmeric pwd.Saute well till raw smell goes off. Now add the soaked rice along with water & required salt.Mix well & cover cook in low flame for one whistle.It takes 10-12 minutes.Remove the lid after the steam is released.Fluff it with a fork. Enjoy !

Note

If u don’t have small potatoes in hand,use big potatoes but cook it & chop them into bite sized pieces before marination. You can also add the combination of coriander & mint leaves in equal ratio while grinding. Skip adding kal pasi if u don’t have in hand.But please use it if u have because it gives a great smell to the biryani. You can also sprinkle some lemon juice at the end before closing the cooker.Its optional.

Try this Chettinad baby potato biryani for this weekend ! I served with homemade potato chips.It was yummy to tummy

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EASY PAAL KOZHUKATTAI RECIPE WITH COCONUT MILK, SUGAR

As u all know,Paal kozhukattai is an yummy Chettinad dessert recipe.It is loved by all irrespective of ages.I should have made this post for Gokulashtami but I din’t.Now I am posting this easy paal kozhukattai recipe for my Bachelor friend , Jayagopal.He wanted to make it for potluck party in his office this week.So he told me share this recipe as soon as possible.This is not the authentic chettinad version though.I must learn that and post here soon. Actually I had planned to post some Ganesh chathurthi recipes as the festival is around. But then I thought, this is also a variety of kozhukattai which we can make easily and offer Lord Ganesh.  So I prepared this easy paal kolukattai version using milk, coconut milk powder and sugar as Vinayagr chathurthi special recipe. It was tasting great. I had already shared my MIL’s Paal kohukattai recipe with jaggery which is Sendhil’s most favourite recipe. But I love this version more than that .So I usually make it more often for myself and Raksha as evening snack or dessert for your guests.Special thanks to my friend Jayagopal, otherwise i would not have done this post even now .Ok,Lets see how to make this yummy and easy paal kozhukattai recipe.

Easy paal kozhukattai recipe

Easy paal kozhukattai recipe using coconut milk powder,milk and sugar

Cuisine: Indian

Category: Sweets

Serves: 2 persons

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Store bought rice flour - 1/2 cup Water - 1/2 cup + 2-3 tbsp (for dough) Gingely oil – a drop Salt – a pinch Sugar – 2 tbsp Boiled milk – 1/2 cup Coconut milk powder - 1.5 tbsp or thick coconut milk - 1/2 cup Cardamom seeds - 1 no (crushed) Saffron threads - few

METHOD

In a wide bowl , take the rice flour.Add a pinch of salt ,mix well & set aside. Boil water adding a drop of gingely oil.when the water starts to boil,initially u can see some small bubbles on the bottom and sides of vessel.After few minutes,water will start to roll boil with big bubbles.Switch off the flame as soon as water starts to roll boil with big bubbles. Add the boiled water to the rice flour little by little and mix well.Rice flour may not take all the water.Stop adding water as soon as u get a non-sticky dough.If u feel the dough is dry,add little more hot water.Make sure the dough is not sticky.Knead the dough when it is warm.Make small balls of seedai size by greasing your fingers.Cover it till use. Now boil water in idli pot or in a kadai.Grease the idli plate with oil and spread the balls.If u are using kadai,keep the balls in a small plate.Place a small wide bowl and keep the plate over the bowl.Cover the kadai and cook for 5 – 10 minutes. In the mean time,mix 1.5 tbsp of coconut milk powder in 1/2 cup of boiled n cooled milk without any lumps.To this add sugar, saffron thread and cardamom powder.Stir well. Allow it to boil for 2 minutes in medium flame.Milk will thicken slightly.To this, add the cooked rice balls and boil for few seconds. Remove and serve warm or cold.

Note

U can cook the rice balls directly in milk instead of cooking in idli pot.In that case,use 1/2 cup of milk + 1/2 cup of water.Cook till rice balls float on top.Now mix 1 tbsp of coconut milk powder in 1/4 cup of milk and add to the cooked rice balls.Boil for a minute and switch off the flame.Add cardamom powder & few saffron threads. Mix well and serve ! I cooked the rice balls in idli plate to ensure proper & easy cooking.Also balls won’t break or dissolve. The consistency of dough is important for getting soft rice balls. No problem even if u make the dough little sticky.U can grease ur hands with oil and make balls.But if u make the dough hard and dry,u will never get soft balls.so please add water carefully. If u don't have coconut milk powder in hand,use 1/2 cup of grated coconut.Grind & take thick coconut milk adding 1/2 cup of water.Add to the milk at the end.Give a boil in low flame & switch off.

Make this easy paal kozhukattai and offer to GOD

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Chettinad Vara Milagai Thuvayal(Red chilli Chutney Recipe)- Chutney For Paniyaram

Vara milagai chutney is a popular side dish for idli, dosa and paniyaram in Karaikudi - Chettinad region. This is one of the easiest chutney recipes & ideal for travel as it is without coconut. I think chettinad kara chutney and vara milagai thuvayal are the same because both have the same ingredients.

Friends from Chettinad, please tell me if there is any difference. I would love to try that too. Sendhil doesn’t like spicy side dishes. So I was waiting for a good chance to try this chutney for me. Yesterday my parents were in my house. As my dad is fond of kara chutney, I tried this spicy red chilli chutney for him. 

He loved it a lot and told me to pack this chutney with idli for his travel to Hyderabad. Whenever we go to hotels, myself and my dad ask for more servings of kaara chutney than coconut chutney & sambar. We are a big big fan of this. People looking for spicy side dishes must try this chutney. I am sure you will have at least 2 idlies more than your regular intake.

Chettinad Kara chutney recipe

Kara chutney recipe - Chettinad style - Tastes great with idli, dosa & paniyaram

Cuisine: Indian

Category: sidedishes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Tomato - 1 no Small onions - 20 nos or big onion - 2 no Red chillies – 5 nos Tamarind - a small piece(a big pinch) Garlic cloves - 3 nos Salt & water - as needed To temper Gingely oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - few

HOW TO MAKE CHETTINAD KARA CHUTNEY - METHOD

Grind tomato,red chillies,small onions, garlic cloves, tamarind with salt & water to a slightly coarse paste. (Tips Tips: Always pinch the tamarind into small pieces and use for grinding. It helps to grind smoothly) Heat gingely oil in a pan and temper with mustard seeds, urad dal & curry leaves. Pour this chutney in hot oil and allow it to boil till raw smell emanates completely.Chutney thickens as well. Remove & serve with idli, dosa or paniyaram.

Note

Do not reduce the oil quantity for tempering as it helps to suppress the body heat developed by red chillies. It is good for your tummies too. Use one big onion if you don’t have small onions in hand.  If you like the raw smell of onions & want more spicy, just temper & pour it on the chutney. No need to boil the chutney.

 Malligai poo idli with spicy hot vara milagai chutney for breakfast is a total bliss, Right?? 

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APPAM RECIPE WITHOUT YEAST,COCONUT MILK,COOKING SODA – SOUTH INDIAN BREAKFAST RECIPES

Appam is one of the special breakfast recipes like poori which i make only in weekends or for guests. Its my long time wish to make an appam recipe without using yeast, coconut milk and cooking soda. Finally i succeeded in my attempt. I have already posted two varieties, one is the authentic chettinad version and the other one is appam using idli,dosa batter. This version is from my friend Shalini. I made small changes in her recipe as per my mil’s suggestion and also tried with Eno fruit salt instead of cooking soda. So this recipe has no coconut milk, no yeast and no cooking soda. Try this absolutely guilt free, yummy, soft appam recipe for breakfast. U’ll love it.
Check out my other aapam versions if interested

• Appam–Chettinad version
• Appam using idli,dosa batter

Appam recipe

 Appam recipe for breakfast without coconut milk,yeast and cooking soda

Cuisine: Indian Category: Breakfast recipes Yields: Serves 4

Prep Time: 30 Minutes Cook Time: 5 Minutes Total Time: 35 Minutes

INGREDIENTS
1 cup - 240ml

To soak in water and grind Good quality raw rice - 1 cup Idli rice/Boiled rice - 1 cup Urad dal – 3 tbsp Poha/Thick aval OR Cooked rice - 1/4 cup Methi seeds - 1 tsp ( use 1/2 tsp for mild flavor) Salt & water - as needed To mix in the batter Sugar - 1 tsp Eno fruit salt – 1 tsp

 HOW TO MAKE APPAM WITHOUT YEAST - METHOD

Wash and soak the rice together.Wash and soak the urad dal,poha and methi seeds together.( If using cooked rice,no need to soak it.Grind it along with rice).Soak everything for two hours. Grind the urad dal mixture first adding enough water( Add coconut water if u have).Remove in a wide bowl.Then grind the rice ( cooked rice)adding enough salt and water.Remove and mix the batters together using ur hand. Allow it to ferment overnight.The next day batter would have raised well.Add sugar to it and mix well.Add little water to adjust the consistency of batter if it is too thick. Just 10-15 minutes before making aapam,add the Eno fruit salt.Mix well and set aside.Make sure Eno is active.U should see some small bubbles in the batter after u add Eno. Heat a non-stick aapam kadai/skillet and pour 1.5 ladle of batter in the center.Swirl the kadai so that the batter spreads evenly in the corners.Make sure the center part is thick and the corners are thin.Drizzle a tsp of cooking oil.Cover the pan with a lid and simmer the flame. After few minutes,aapam would have cooked well with bubbles on top.Remove with a slotted ladle. Serve hot with coconut milk,chutney,stew or mixed veg kurma. NOTE For variations,use 1/2 cup of urad dal for the above recipe without using poha or cooked rice.This is my friend’s actual recipe.I have tried this way too.It comes out well. U can add 1/4 cup of thin coconut milk to adjust the consistency of the batter instead of water.It tastes good with mild coconut flavour. U can also replace Eno with 2 pinches of cooking soda if u don’t have them in hand. Use non-stick appa kadai to make appams easily.

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Paruppu Urundai Kulambu - Chettinad Style Paruppu Urundai Kuzhambu Recipe

I got this Chettinad paruppu urundai kuzhambu recipe from Aval vikatan’s supplementary. It is also known as Kola urundai kuzhambu. This recipe was given by “Mrs. Revathy shanmugam”. So I tried it confidently. I had already tried milagu kuzhambu/pepper kuzhambu from that book and it was a hit in my home. Usually paruppu urundai kuzhambu is made by cooking lentil balls in tamarind sauce adding sambar powder and other spices. This recipe is also very similar but it has chettinad touch. I’ve used soambu/saunf/ fennel seeds here. 

In Chettinad, people call this paruppu urundai as veg kola urundai. For variations, you can always omit the saunf, use cumin seeds and try it. There will not be much difference in taste & flavor. We loved the urundai a lot. It was soft yet firm. This gravy tastes great when mixed with plain rice adding ghee. I made the gravy slightly thick. Adjust the consistency as per your need.. Do try and let me know how you liked it. Here is my Iyengar style paruppu urundai kulambu.

INGREDIENTS

For paruppu urundai/Lentil balls : 1 cup - 250ml Toor dal – 1/2 cup Red chilli – 2-3 nos Asafetida/ Hing – 1/4 tsp Jeera  or fennel seeds – 1/2 tsp Curry leaves – few (finely chopped) Small onion/big onion – 10/1 no (finely chopped) Garlic cloves – 4 nos (-do-) Coriander leaves – few (-do-) Rice flour – 1 tsp Cooking soda / baking soda - a pinch Salt – as needed

For gravy Tamarind – Medium lemon size Tomatoes – 2 nos Onion – 1/4 cup (finely chopped) Garlic cloves – 8 nos (-do-) Curry leaves – few Sambar powder – 1 tbsp (OR) Red chilli powder – 2 tsp & dhania powder – 1 tsp Rice flour – 1 tsp Salt & water –as needed To grind Grated coconut – 3 tbsp Big onion – 1 no Fennel seeds  or cumin seeds – 1/4 tsp ( optional) To temper Cooking oil – 2 tbsp Mustard seeds – 1 tsp Methi seeds – 1/4 tsp Jeera – 1/2 tsp

HOW TO MAKE PARUPPU URUNDAI KUZHAMBU - METHOD

Wash & soak the dal for 2 hours. Drain all the water & set aside. In a mixie jar, grind the red chillies, hing, salt, saunf or cumin seeeds & coconut coarsely. Now add the dal & grind it to a coarse, thick paste without adding water. Grind Coconut, fennel seeds, big onion to a smooth paste and set aside. To that paste , add finely chopped onions , garlic cloves , curry leaves, rice flour and coriander leaves. Add a pinch of cookings soda. Mix well and make big gooseberry sized balls out of it. You can either steam the balls in an idli plate for 15 minutes OR you can cook in the tamarind extract as I did. Beginners please choose the steaming method. If you steaming the balls in idli plate, you should add it the end i.e after adding ground coconut paste. In  a kadai , heat oil and splutter mustard seeds ,methi seeds , jeera. Then add the finely chopped garlic cloves & onions. Saute well for a minute. Now add the chopped tomatoes & saute till mushy. Add turmeric & sambar powder. Mix well , boil for a minute in low flame. Then add the tamarind extract , salt with 2 cups of water.Allow it to roll boil for 5 minutes. Now drop the lentil balls one by one into the gravy. Do not stir immediately. Let the gravy boil for 2-3 minutes in low flame. Now stir the gravy carefully so that the balls are not broken. Cover & cook it in medium flame for 5-8 minutes till the balls get cooked & float on top.Take a ball, break it & see whether it is cooked completely. Now add the ground coconut paste , stir well & allow it to boil for 5 minutes. This gravy thickens as time proceeds. So add water accordingly.. Transfer to the serving bowl & enjoy with plain rice adding a drop of ghee !

NOTE

For variations, you can add  1/4 tsp of jeera instead of fennel seeds while grinding along with coconut. Beginners who dont want to cook the lentil balls directly in the tamarind sauce can steam the balls in an idli pot and add them at the end.

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Instant Nei Appam Recipe - Sweet Appam Recipe Without Banana

 This is an instant version of Nei appam recipe (ghee appam). Traditionally nei appam is prepared using raw rice and jaggery. Usually I make sweet appam using wheat flour & banana in paniyaram pan. My MIL also makes an sweet paniyaram using raw rice which is our family favourite. But I wanted to try a quick sweet appam recipe without soaking rice and without banana. Yes this sweet appam is prepared without banana but still it comes out soft and spongy. 

This recipe uses rice flour, wheat flour, jaggery and rava/sooji. When I was going through my cook books, I got this recipe given by Mrs. Mallika badrinath. I tried the recipe as such but I was not happy with the result. It came out crispy  & tasty but it looked dry & a bit hard. So I just added little cooking soda & it made a great change to the recipe. It came out super soft n fluffy with crispy outer layer. I was very happy & thought of blogging it for gokulashtami and Karthigai deepam festival.

With superb flavor of ghee, it was awesome. If you are ghee conscious like me, use cooking oil or gingely oil for frying. It tasted good for both. I used paniyaram pan for shallow frying. U can also try deep frying it looks like chettinad vellai paniyaram with flower edges. U can see that picture in step by step pictures. Friends, do try this easy, instant nei appam recipe for krishna jayanthi & Karthigai deepam and let me know your feedback.

Do check out my traditional nei appam recipe with raw rice , sweet appam with banana & wheat flour.

Instant nei appam

Instant nei appam recipe using rice flour and rava for Gokulashtami and Karthigai deepam

Cuisine: Indian Category: Sweet Yields: 10

Prep Time: 5 Minutes Cook Time: 10 Minutes Total Time: 15 Minutes

INGREDIENTS
1 cup-250ml

For batter Store bought rice flour – 1/3 cup Fine Rava or Upma Rava/ sooji – 1/2 cup ( use fine rava for nice texture) Wheat flour OR Maida – 1/3 cup Grated jaggery – 3/4 cup Grated coconut – 3 tbsp Cardamom powder – 1/4 tsp Cooking soda / Baking soda – 1/4 tsp Salt – a pinch Cooking oil or ghee – As needed Water –As needed ( I used 1 cup water)

HOW TO MAKE INSTANT NEI APPAM

In a wide bowl , take all the ingredients mentioned above except cooking soda & mix well adding required water.The consistency of batter should be semi thick & pourable. (If the jaggery has impurities, you should boil and melt it adding 1:2 ratio of water and jaggery. Then strain it through a metal filter and add that water to the mixture.) Add cooking soda 10 minutes before making appam. Mix well and let it sit.  In a paniyaram pan , add 1 tsp of ghee in each hole & pour the batter. Cover cook for few minutes in low to medium flame. Flip it using a spoon or a small stick like thing. Cook again for few minutes till you get a nice golden brown color. If u want to deep fry , heat a pan with little oil & pour the batter using a small ladle. Deep fry one by one to get a nice shape.Splash the oil over the appam while it cooks to get a nice flower shape with frills in the sides. Remove & serve hot or cold.

Note

Consistency of batter is important. It should not be too thick or thin. U can also use cooking oil instead of ghee. I used ghee for my daughter & oil for ourselves. But add it generously. Always cook in medium flame else it will be burnt. I felt the color of appam turned darker for ghee than oil.  This appam stays soft for long time. It tastes crispy when hot & soft when cold.. If you want to skip baking soda, you have to add 1 ripen mashed banana OR you should mix the batter in the morning and make appam in the evening so that batter gets fermented.  If you want the appam to be crispy, cook in low flame for long time. You can also try skipping soda. But you should eat the appam really hot otherwise it will look dry.

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CHETTINAD BRINJAL KOSUMALLI | SIDE DISH FOR IDIYAPPAM , IDLI

I tried this brinjal kosumalli recipe from kumudham supplementary book. It is a good side dish for idiyappam , idli & dosa. It is one of the traditional Chettinad recipes. We relished with idli rava idlis. It was very tasty. My husband is not fond of brinjal recipes but he loved this kosamalli a lot.    . Ok, Lets see how to make Chettinad special Kathirikai Kosumalli recipe with step by step pictures.

INGREDIENTS

Brinjal – 4 nos Potato – 1 no Tomato – 2 nos Small onion – 20 nos Tamarind – Berry size Green chillies – 4 - 6 nos To temper Mustard seeds – 1/2 tsp Urad dal – 1 tsp Curry leaves – few Red chillies – 2 nos To garnish Coriander leaves - few

METHOD

Slit brinjal into 4 pieces & cut the potato into two pieces. Pressure cook brinjal & potato for 2 whistles. Reserve the cooked water. Remove the skin of brinjal & potato and mash them well. Soak tamarind in warm water & take the extract. Set aside. In a kadai , temper mustard seeds , urad dal , red chillies & curry leaves.Then saute onions , green chillies & tomato pieces. Saute for few minutes. Add the drained water from the vegetables & allow it to boil.. Now add the mashed vegetables & tamarind extract.Allow it to boil for few minutes.This gravy should be slightly watery.Garnish with plenty of coriander leaves.

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