South Indian Lunch Menu Recipes For Amavasya -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 (Mahalaya 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 works. 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 !!

Vegetables to be used for No moon day lunch menu

Lady’s finger, Broad beans, Cluster beans, Raw mango, Red pumpkin,White pumpkin, Chayote/chow chow, Raw banana, Sweet potato, Yam, Karunai kizhangu, Seppan kizhangu, Stem of greens ( Keerai thandu), Banana stem, Banana flower, Bitter gourd, Sundakkai/Turkey berry.

Vegetables to be avoided

Drumstick, Brinjal, Bottle gourd, Carrot, Beans, Potato, Onion, Garlic, Green leaves ( Keerai)

No onion No Garlic Lunch Menu

South Indian style No onion No Garlic Lunch Menu for No Moon Day/Amavasya

Cuisine: Indian

Category: Lunch menu

Serves: Serves 3

Prep time: 45 Minutes

Cook time: 40 Minutes

Total time: 85 Minutes

INGREDIENTS

Rice/Sadam Paruppu/Dal Lady's Finger Sambar/Vendakkai sambar Rasam ( Skip Garlic and use Dal water) Raw banana curry/Vazhakkai poriyal Gooseberry Curd Pachadi/Nellikai thair pachadi Easy Mango thokku Cabbage vada Sago payasam/Javvarisi payasam Curd Appalam

How to prepare this amavasya lunch menu

Wash and soak Urad dal for 30-45 minutes for making vada. Refrigerate and soak it. Use the soaked ice water for grinding to get crispy vada. Within this soaking time,u can prepare this lunch menu if you follow the below steps. Soak the tamarind for sambar and rasam.Crush a tomato and add to tamarind soaked for rasam. Add some salt for quick soaking. You need to use 2 pressure cooker and 2 burner gas stove. Take one cooker, wash and pressure cook the rice till its done. In another cooker, take the toor dal for sambar and keep a small bowl inside the cooker. Place the moong dal needed for serving dal/paruppu. Pressure cook them in low flame for 15 minutes. This takes nearly 15 minutes for both the cooker to release the steam. In that 15 minutes, chop all the vegetables need for making sambar, poriyal, pachadi etc. For this menu, you have to chop Lady’s finger, Green chillies for sambar. Raw banana for poriyal and Gooseberry for pachadi. Grate 1/4 cup of coconut for Pachadi and poriyal. First grind coconut, green chilli, amla, salt and hing for pachadi. Mix the paste to curd and keep aside. Pachadi is ready. You can temper at the end. Now let's make sambar and rasam. Heat oil in a kadai and when it gets heated splutter mustard, methi seeds and saute the lady’s finger, green chilli, red chilli, curry leaves for making sambar. Add tamarind extract and boil well. When it is boiling, heat another kadai and temper with mustard seeds,jeera for making rasam. Prepare the rasam in this kadai. The steam would have released in the cooker. So remove the dal, mash it well and add to the boiling sambar and little dal water to the boiling rasa as well. Now sambar and rasam would be ready. Heat little oil in a kadai and splutter mustard seeds, urad dal and cumin seeds for topping the moong dal and thayir pachadi. Add this tempering to pachadi and dal. Add little water to adjust the consistency of dal and pachadi. Both are ready now. In the same kadai,roast the sago for making payasam. Roast till it becomes white and puffs up well. I used Nylon variety sago. If you are using big white ones, soak it for 30 minutes in hot water and then cook it. Add water and cook the sago by covering the kadai with a lid. Keep the flame medium. In another burner,cook the raw banana in a kadai adding sambar powder, a seed of tamarind, water and salt. Raw banana and sago takes almost the same time to cook. So keep an eye on both. Make sure nothing gets burnt. Raw Banana should not become mushy. It should be firm in shape. After the sago is cooked well, add crushed jaggery, cardamom to it. Boil well by adding some water. Lastly add some plain milk or coconut milk and switch off the flame immediately. Take the cooked raw banana and drain the excess water. Temper mustard seeds, cumin seeds and curry leaves. Put the raw banana pieces and saute well. Lastly add some grated coconut. All the dishes are ready now. Lets make vada. By this time, urad dal would have soaked well. Heat oil in a kadai to deep fry the vada.Keep the flame medium. Grind the dal adding pepper corns and hing in mixie. Add little water ( say few tbsp at a time) and grind a thick batter. To the ground batter, add salt, chopped curry leaves and mix well. Check the oil temperature and make vada. Lastly roast few papad if you wish and switch off the flame. Rice, sambar, rasam, Poriyal, Pachadi, Vada, appalam are ready to serve. I had already made and kept mango thokku. U can keep any pickle as you wish. Enjoy this no onion no garlic thali !

Please refer my

No Onion No Garlic Recipe collection for more ideas .

Other Options

You can replace Lady’s finger with Broad beans or cluster beans to make sambar. In that case, pressure cook the veggies along with dal. You can make the same poriyal using sweet potato or lady’s finger too. For Pachadi, you can make simple curd raita by grinding coconut+green chilli+ginger or Lady’s finger raita. You can also make masala vada instead of urad dal vada but do not add onions in the batter. Instead of Sago payasam, you can make moong dal payasam,Aval payasam or Vermicelli kheer too. Please go through my 15 payasam varieties for more ideas. Please refer my No Onion No Garlic Recipe Collection for more ideas .

Make this No onion No garlic lunch feast for occasions and celebrate the day !

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South Indian Full Meals | Lunch Menu For Guests | Thalai Vazhai Ilai Virundhu

Last week I made this full meals for my guests. Its been years since I posted a South Indian full meal lunch menu here. So I thought of sharing this yummy platter with you all. After Onam Sadya, I din’t get any chance to make an elaborate lunch menu and serve in Thalai Vazha Ilai / Banana leaf. 

Generally South Indians especially Tamil people make this kind of lunch menu for marriage feast, guests, newly wedded couple / Maapilai virundhu or for festivals and occasions. According to Tamil people, serving food in Thalai Vazhai ilai is considered to be the way of showing love and respect towards our guests. Not just that, there is a traditional serving order that has to be maintained while keeping the dishes in banana leaf.

In Tirunelveli, our people give more importance to the serving order. Before I served this platter, I called my mom and asked her about the serving order but still I got confused on where to keep the pickle and kept it wrong I think. So I asked my mom again and wrote this post with corrections. There may be slight variations from the write up and picture. So please don’t get confused. I have divided this post into sections for easier understanding. 

Hope this lunch menu post would help beginners especially newly wedded girls who are new to cooking. In the above platter, you can find (from left) Salt, Poriyal/Curry, Kootu, Thayir pachadi, Pickle, Rasam, Payasam, Curd, Banana,Vada, Rice, Dal, Sambar and Appalam. I have shared all these points based on my understanding and cooking style. Pardon me for mistakes :)

Check out my other state and some more Tamil nadu lunch recipes here .

SERVING ORDER

First lets see how to place the banana leaf and serve the dishes in order.

1. Always place the banana leaf such that the broader side of leaf should be on the right side of person who is going to eat. 
2. Start with salt on upper part left side of banana leaf (as shown in the pic). Some people may need more salt in dishes. Hence salt should be kept so that the person can add if its needed.
3. Then serve the thayir pachadi on the right side upper part. Then comes kootu. Next to kootu keep poriyal, curry/roast. Here I served carrot thayir pachadi, keerai kootu and potato curry.
4. Lastly keep the pickle varieties next to salt. Don’t forget to keep a tumbler of water.
5. In the below part of banana leaf, keep the appalam, chips, vadam, masala vada or urad dal vada, Banana in the left side. Keep the rice in the middle of leaf and put some dal +ghee in one corner of rice. In Tirunelveli, people keep the dal in the right side and pour some ghee over it. In another corner of rice, add some sambar with vegetables.
6. After the person finished eating dal rice, serve the sambar along with ghee if needed.
7. Next to sambar, serve vathakuzhambu or more kuzhambu if you have prepared it.
8. Then comes rasam. Before serving the curd, serve payasam. Some people wish to have in banana leaf and some prefer to have payasam in bowls. So serve it as per their wish.
9. Lastly add the buttermilk / curd.
10. After you finish eating, if its a marriage feast, close the banana leaf by pulling the upper part and cover the bottom part with it. It signifies that the person wishes to have this kind of food very often. Whereas if you have this food in a condolence meeting, then you should close the upper part with bottom part in the reverse manner.

South Indian Full Meals

South Indian lunch menu for guests - Banana leaf spread / Thalai vazhai ilai virundhu

Cuisine: Indian

Category: Lunch

Serves: Serves 4

Prep time: 45 Minutes

Cook time: 45 Minutes

Total time: 90 Minutes

INGREDIENTS

Vegetables to be chopped For sambar Raw mango - 1 no (Use 1/4 mango for pickle) Drumstick - 1 no Big onion - 1 no Green chillies - 3 nos Curry leaves - few Coriander leaves - to garnish For curry Potatoes - 4 nos Big onion -1 no Curry leaves - few For kootu Keerai - 1 bunch ( I used mulai keerai) Small onions - 5 nos Other Ingredients Rice – 2 cups Toor dal – 1/2 cup Moong dal – 1/4 cup for serving + 2 tbsp for kootu Sambar powder – as needed Salt & water – as needed Cooking oil,mustard,urad dal,cumin seeds – as required

 

HOW TO COOK A FEAST I prepared this lunch menu for 4 adults + 1 kid. It took nearly 1 hour 30 minutes for me to finish the preparation. I started around 10 am and finished making all the dishes except rice at around 11.30 am. I used 2 pressure cookers, a small & a big one and 3 kadai. I always pressure cook the rice at the end while making feast so that you can serve the rice hot hot while eating. No worries even if sambar, rasam and other dishes are cold. In fact making these dishes earlier gives more taste. So the earlier you prepare, the better its taste would be ; )) In the previous day night, wash and soak the dal for vada. Soak it over night. Soak the tamarind in separate bowls for sambar and rasam in the previous day night. The next day morning, start the cooking at least 3 hours before serving time. First take a big pressure cooker and add the toor dal, salt, turmeric powder, hing and a drop of oil (for making sambar). Take a small container or tiffin box like thing that suits the cooker. In that, put the moong dal,water, hing, turmeric powder and a drop of oil. This dal is for serving. Wash and cut the potatoes into two and put them inside the cooker. Hope you can get the idea by seeing the picture. It takes nearly 15 minutes for cooking. In that 15 minutes of time, you can go for chopping works. First grate 2 carrots and finely chop a green chilli for pachadi. Keep in a bowl adding salt. Chop onion, green chillies, Drumstick and mango for sambar. Keep in a plate. Chop a portion of mango into small pieces for pickle. Add salt, red chilli powder and hing to it. Mix well and set aside. Now wash the greens / Keerai twice and chop it roughly. Take it in a small cooker. Chop few small onions for kootu. Keep in a plate. Chop some onions, curry leaves, mint leaves and coriander leaves for vada. By this time, the pressure would be released in the cooker, dals & potatoes would be ready. So remove the potatoes using a tong and keep them immersed in cold water. It helps to peel the skin easily. Chop them into cubes and set aside. In a small cooker, take the chopped greens, add moong dal, salt and required water. Cook for 1 whistle in low flame. It takes 10 minutes to cook. In that time, do the grinding job. First grind for vada and then for kootu. Keep them in separate bowl. Mix the chopped onions+greens with vada batter & set aside. Now you have cooked the dal for sambar, dal for serving, potato for poriyal and keerai for kootu. So pressure cooking, chopping and grinding jobs are over simultaneously. Then heat a kadai with ghee and roast the vermicelli for payasam. Add milk and cook it. Transfer the payasam into a bowl and close it with a lid. In another kadai, make sambar. While the drumstick and mango is getting cooked in tamarind extract, add the ground coconut paste to the pressure cooker in which you cooked the keerai. Let it boil for sometime till kootu thickens. Now the veggies in sambar would have cooked. Add cooked dal to the sambar and let it boil for sometime. Garnish the sambar with coriander leaves and add a tbsp of ghee at the end. Cover the bowl and set aside. Heat oil in another kadai and temper the ingredients for potato curry. Add the peeled potatoes and roast it well. Sambar, poriyal, kootu making is over. Now heat a small tempering kadai with 3 tbsp of oil and splutter mustard seeds, urad dal, curry leaves, jeera. Add half the tempered items in small quantities to serving dal ( thick dal), thayir pachadi and lastly add the chopped onions in the kadai and saute till transparent. Add it to kootu. Add some coconut oil. Close the kootu with a bowl to retain the aroma. Now make rasam and close the bowl by adding a tsp of ghee. Add some water to the tempered moong dal along with salt and hing. Mix well. Similarly add the curd to the grated carrot with some salt. Mix well. Thayir pachadi is ready. Just 45 minutes before serving, pressure cook the rice in one burner. Heat oil for deep frying in another burner. Make vada, roast papad, chips or vadam. That’s all.Rice, Sambar, rasam, kootu, curry, thayir pachadi, paruppu/dal,  vada, appalam is ready. Start to serve following the above mentioned order. Enjoy the feast ! TIPS : Add a tbsp of ghee in the sambar, garnish with coriander leaves,check for salt and close the lid of sambar bowl.Addition of ghee & coriander leaves gives a nice aroma to the sambar.Similarly add a pinch of sugar and a tsp of ghee to rasam. It enhances the taste and gives a clear rasam while you serve. If you want to finish the entire process within an hour, you can do some pre preparatory jobs in the previous day night. Finish the chopping works and refrigerate the vegetables, grated coconut and carrot in separate zip lock bags. Soak the dal for 4 hours and grind the vada batter. Mix onions,greens and refrigerate the batter too. Doing all these jobs will spare 30 minutes of your cooking time on feast day. So its your choice. Enjoy the South Indian Full Meals : ))

LINKS FOR DISHES WITH CHOICE Sambar (Mixed veg sambar, Mullangi sambar, Drumstick sambar OR Onion sambar) Rasam ( easy rasam, Bachelors rasam and my rasam recipe) Curry ( Potato curry, Brinjal curry, Raw banana curry) Poriyal ( Vendakkai poriyal, Mixed veg poriyal, Cabbage poriyal) Kootu ( Keerai kootu, cabbage kootu, Avial, Mixed veg kootu) Pachadi ( Gooseberry pachadi or simple carrot pachadi) Pickle ( Instant mango pickle, Gooseberry pickle, Mango thokku) Narthangai pachadi Fine vermicelli Payasam ( Click here for 15 payasam recipes) Vada ( Urad dal vada, Masala vada) Please check out my recipe index page for more sambar, rasam, kootu, poriyal and pachadi ideas.

Try and Amaze your guests and family members with this South Indian Full Meals menu, get the applause !

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Bitter Gourd Biryani Recipe-Pavakkai Sadam-Sunday Lunch Recipes-7

Bitter gourd biryani/Pavakkai masala rice -Yeah, you heard it right. Its an easy, yummy biryani recipe using bitter gourd. If you love bitter gourd like me, you must try this rice. It tastes super flavorful with mild bitter taste. When I was looking for this week’s Sunday Biryani Recipes, my MIL suggested me to try this biryani by reading this recipe from a Tamil Magazine.

Initially I was hesitant to try this worrying about its bitter taste but she also told suggested me a method to remove its bitterness. So I tried it confidently & the result was unbelievably great with a very mild bitter taste only in pavakkai pieces and not in rice at all. Raksha took two servings of this rice without knowing it had pavakkai. 

U can make it very easily in busy morning hours as it has no grinding job and pack it for your lunch box too. But soak the bitter gourd pieces in curd+salt mixture and refrigerate it overnight so that you can prepare this biryani instantly in the morning. You can also use vinegar as suggested in the original recipe. But squeeze and rinse the bitter gourd thoroughly to remove vinegar smell.

Bachelors & working women can try this biryani if you love bitter gourd recipes. Try and share your feedack with me. Lets see how to make this yummy bitter gourd biryani.

Bitter gourd biryani recipe

Bitter gourd biryani/Pavakkai Masala rice- Easy n delicious rice variety

Cuisine: Indian

Category: Lunch

Serves: 2

Prep time: 30 Minutes

Cook time: 15 Minutes

Total time: 45 Minutes

INGREDIENTS

Basmati rice - 1 cup Milk - 1 cup Water - 0.75 cups Salt - as needed Oil - 1 drop To soak for 30 minutes ( helps to remove bitterness) Bittergourd – 1 no ( medium size) Sour curd – 1/2 cup Salt – little(u can use vinegar in place of curd) To saute Cooking oil - 1.5 tbsp Cinnamon - 1 inch piece Cloves - 3nos Biryani leaf- 1 no Kalpasi/Black stone flower - 1 no Big onion - 1 no ( sliced) Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp ( use more for extra spicy taste) Mint & coriander leaves - a fistful Ginger & Garlic paste - 1/2 tbsp ( Grind 2 inch ginger & 7 cloves garlic) Ghee - 1/2 tbsp Lemon juice – 2 tsp

HOW TO MAKE BITTER GOURD BIRYANI - METHOD

Wash and slice the bitter gourd pieces thinly as possible. Remove the seeds if any OR If you like the crunchy taste of seeds,retain it. Take half cup of sour curd. Add some salt, mix well and soak bittergourd for 30 minutes. Similarly wash and soak the basmati rice in water for minimum 30 minutes. Chop the onions,coriander & mint leaves and set aside. After 30 minutes, squeeze the bitter gourd pieces very well using your hands and discard the curd mixture. Take the bitter gourd pieces alone in a plate. Heat oil in a pressure cooker base and put the cinnamon, cloves, biryani leaf, kalpasi. Add onions and saute for a minute and then add the ginger, garlic paste. Mix well for few seconds and add the mint+coriander leaves. Mix it. Now add the turmeric powder & red chilli powder, salt. Lastly add the squeezed bitter gourd pieces and saute well for a minute till it shrinks a bit. Add little more oil if needed. Now add the soaked basmati rice without water. Add 1 cup of milk and 0.75 cups of water. Add 1/2 tbsp of ghee & 2 tsp of lemon juice in water. Check for salt & spiciness.  Pressure cook in low flame till one whistle. It takes 8-10 minutes. Remove & fluff with a fork after the steam is released. Serve it hot with onion raita. Enjoy !

Note

Add more chilli powder if you want extra spicy taste.The quantity I have mentioned here would be just right. U can also add 1/2 tsp of biryani masala powder or garam masala powder for more spicy flavor. I have used milk + Water. U can also use coconut milk for more richness. Do not skip mint & coriander leaves as they lend a special fragrance. I din’t use biryani leaf here.  I used freshly ground ginger, garlic paste. U can use store bought too. Soak basmati rice for minimum 30 minutes to get lengthy rice after cooking.

Try this unique and healthy bitter gourd biryani. It tastes yum with simple onion raita !

Technorati Tags: Pavakkai sadam,Pavakkai rice,Bitter gourd biryani,Bitter gourd recipes,Pavakkai recipe,Bitter gourd rice recipe,Bitter gourd biryani recipe,Rice varieties,Sunday lunch recipes,Biryani recipes,Easy biryani

Very good recipes Tags: Pavakkai sadam, Pavakkai rice, Bitter gourd biryani, Bitter gourd recipes, Pavakkai recipe, Bitter gourd rice recipe, Bitter gourd biryani recipe, Rice varieties, Sunday lunch recipes, Biryani recipes, Easy biryani

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Kerala Veg Biryani Recipe-Malabar Veg Dum Biryani-Sunday Lunch Recipes 5

Sorry friends.I was not able to post this recipe last Sunday as I travelled to Palani, Tamil nadu. It was an unexpected trip. So I am posting this yummy Kerala style Vegetable layered biryani recipe for this week’s Sunday Lunch Recipes series-5.

Generally Kerala biryani / Malabar biryani is mostly done with chicken or mutton. But when I saw this Kerala style veg biryani recipe in this and this blogs, I became very happy and bookmarked them immediately. I was expecting coconut in the recipe but to my surprise the recipe and making is very similar to Hyderabad DUM biryani sans saffron. I just combined both the blog recipes and it came out awesome. I was happy with this Kerala style Veg DUM biryani recipe. Everyone loved its taste & flavor. 

If you don’t want to follow DUM method, you can make it simple by just sauting everything in cooker base as we do for our normal biryani. I had tried this in either ways. It tastes good. So try this biryani for your family, friends & relatives and take the credits!!  Lets see how to make this Kerala Vegetable biryani recipe !

Kerala vegetable biryani - Malabar style

Malabar style vegetable biryani - Kerala Veg biryani recipe

Cuisine: Indian

Category: Lunch

Serves: 3

Prep time: 60 Minutes

Cook time: 20 Minutes

Total time: 80 Minutes

INGREDIENTS

Basmati rice - 1 Cup (I used India gate) Cloves – 3 nos Cinnamon – 1 inch piece Cardamom – 2 nos Water – 1.5 cups Ghee – 1 tsp For Gravy Ghee – 3 tbsp  (OR use oil + ghee in equal measure) Bayleaf – 1 no Kalpasi/Black stone flower – 2 nos Big onion - 2 nos Ginger & Garlic Paste – 2tsp Green chilli paste – 1 tsp( grind 3-4 nos) Tomato – 1 no ( finely chopped) Garam masala powder or Biryani masala powder - 1/2 tbsp Chilli powder/Pepper powder – 1/2 tsp ( optional) Yogurt - 2 tbsp Mixed vegetables - 1/2 cup ( 1 carrot, 5 beans, handful of peas, 1 big potato) To  roast & garnish Ghee- 1 tbsp Big onion - 1 no Cashews - few Coriander & mint leaves – few Lemon juice – as needed

HOW TO MAKE KERALA VEG BIRYANI - METHOD

Wash and soak the basmati rice for 30 minutes to 1 hour. Cook the rice in a pot or kadai adding 1.5 cups of water by adding cinnamon, cardamom, cloves. Cover cook in medium flame till rice is cooked 3/4th. Remove the rice once all the water is absorbed by it. Spread it in a plate and fluff it with a fork. Set aside. Wash and chop all the vegetables. In a pressure cooker base, heat ghee, saute bayleaf and kalpasi. Add  the gg paste and green chilli paste. Saute till raw smell emanates completely. Now add the onion slices. Now add the finely chopped tomato pieces. Saute till it turns mushy. Now add the garam masala or biryani masala powder. Mix well. Check for taste and add chilli powder or pepper powder if needed. Lastly add the vegetables, salt and curd. Mix well. Add little water(say 1/2 cup) & pressure cook in high flame for one whistle.( Do not over cook the veggies.One whistle in high flame would do). After the steam is released, open the cooker & mix the masala. Make sure the masala is not too dry. If it looks dry, add 1/4 cup of water, give a boil & make it wet with some moisture content. Heat 1 tbsp of ghee in a kadai & roast onions & cashews till golden brown. Set aside. HOW TO LAYER THE RICE FOR BIRYANI : Now take a kadai or a pot with flat bottom. Spread one layer of rice & sprinkle few drops of lemon juice. Now spread a layer of cooked vegetable masala over the rice. Sprinkle some finely chopped mint and coriander leaves. Again spread the rice, then masala and mint leaves. Repeat the same until all the rice and masala are over. Lastly add the fried onions, cashews. Cover the kadai with a suitable tight flat lid. HOW TO PUT IN DUM : Heat a dosa pan in high flame for 3 minutes & after the pan is heated well, simmer the flame completely. Keep the biryani pot/Kadai. Boil water in a bowl and keep the boiled water above the biryani pot/kadai. Let it sit for 10 minutes in very low flame.  If you feel, vapour comes out of the kadai, wrap the mouth of kadai/Pot with thermal foil before you put in dum. If you have a tight lid, then you don’t have to wrap the pan. After 10 minutes, remove the pan and fluff the rice with a fork. Serve hot with raita. Enjoy !

Note

Adjust the quantity of spices as per your taste. U can also add saffron soaked milk while layering. U can put the dum using pressure cooker but keep the cooker directly over very low flame for 5-10 minutes.

Have this yummy Kerala Malabar Vegetable biryani recipe. I served it with onion raita and made Gulab Jamun for dessert !

Technorati Tags: How to make kerala vegetable biryani,Malabar veg biryani,Vegetable biryani recipe,Kerala veg biryani reciperecipe,Vegetable Dum biryani recipe,Kerala style vegetable biryani recipe,Sunday biryani.Lunch recipes

Very good recipes Tags: How to make kerala vegetable biryani, Malabar veg biryani, Vegetable biryani recipe, Kerala veg biryani recipe, Vegetable Dum biryani recipe, Kerala style vegetable biryani recipe, Sunday biryani.Lunch recipes

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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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Very good recipes Tags: potato biryani recipe, baby potato biryani recipe, baby potato rice recipes, potato biryani in tamil, how to make potato biryani, sunday biryani recipes, sunday special recipes, sunday lunch menu

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